Yvonne Yuan
Associate Professor
Faculty of Community Services
School of Nutrition
Toronto, Ontario
yyuan@torontomu.ca
Office:
(416) 979-5000 ext. 556827
Expert In
Antioxidant and biological activities of plant foods
Antioxidants and lipid oxidation
Chronic disease risk factors
Edible marine macroalgae / seaweeds
Effects of diet on bone strength and biomechanics
Food chemistry related to functional foods
Food production
Functional foods and nutraceuticals
Nutrition and food security
Theme: Health and wellbeing
Bio/Research
Dr. Yvonne Yuan is an associate professor in the School of Nutrition, Toronto Metropolitan University. Her teaching and research are focused on food chemistry related to functional foods and chronic disease risk factors and health. Her research program is focused on the antioxidant and biological...
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Bio/Research
Dr. Yvonne Yuan is an associate professor in the School of Nutrition, Toronto Metropolitan University. Her teaching and research are focused on food chemistry related to functional foods and chronic disease risk factors and health. Her research program is focused on the antioxidant and biological activities of plant foods, specifically edible marine macroalgae (seaweeds) from Western and Atlantic Canada.
She was also part of the TMU team working with the National Institute of Nutrition in Vietnam to scale up small-scale food processing plants to promote food security for women subsistence farmers and children in rural Vietnam. Other collaborative projects she has been involved with have evaluated:
The antioxidant capacities of tocol isomers in edible oils;
The antioxidant activities of flaxseed lignans and metabolites; and
The effects of diet components on biomechanical strength of bone.
Many of her papers and book chapters are co-authored by TMU undergraduate student research assistants who have worked in her lab over the years with the support of NSERC USRA, Toronto Met Undergraduate Research Opportunities Scholars, Work Study Programs, her research grant funds and FNR400/401 course projects.
Dr. Yuan is currently the President of the Canadian Institute of Food Science and Technology (CIFST). During her time serving on the Board of Directors of CIFST, she has been conference chair of the 2023 and 2022 Canadian Food Summit conferences, as well as spearheading the CIFST 3MT graduate student competitions and Marvin Tung undergraduate student case competitions.
In the past, Dr. Yuan was the chair of the Nutrition Interest Division for CIFST; newsletter contributor for the School of Nutrition for the Canadian Nutrition Society (CNS); and she was also the faculty advisor for the TMU Student Branch of the Canadian Association of Foodservice Professionals.
Dr. Yuan has been deeply honoured to receive several awards in past years recognizing her professional service, research contributions and teaching. These include:
Champion of Education & Training, Educator Award, the Canadian Association of Foodservice Professionals, 2008
Institute Award, the Canadian Institute of Food Science and Technology, 2009
Faculty Service Award, the Faculty of Community Services, 2010-2011
Faculty Scholarly, Research and Creative (SRC) Achievement Award, Faculty of Community Services, 2011-2012
Dean’s Teaching Award, Faculty of Community Services, 2012-2013
Honorable Mention, Sue Williams Excellence in Teaching Award, Faculty of Community Services; nominated by students of the School of Nutrition, 2019-2020
Honorable Mention, Sue Williams Excellence in Teaching Award, Faculty of Community Services; nominated by students of the School of Nutrition, 2020-2021
Dean’s Faculty Service Award, the Faculty of Community Services, 2023-2024
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She was also part of the TMU team working with the National Institute of Nutrition in Vietnam to scale up small-scale food processing plants to promote food security for women subsistence farmers and children in rural Vietnam. Other collaborative projects she has been involved with have evaluated:
The antioxidant capacities of tocol isomers in edible oils;
The antioxidant activities of flaxseed lignans and metabolites; and
The effects of diet components on biomechanical strength of bone.
Many of her papers and book chapters are co-authored by TMU undergraduate student research assistants who have worked in her lab over the years with the support of NSERC USRA, Toronto Met Undergraduate Research Opportunities Scholars, Work Study Programs, her research grant funds and FNR400/401 course projects.
Dr. Yuan is currently the President of the Canadian Institute of Food Science and Technology (CIFST). During her time serving on the Board of Directors of CIFST, she has been conference chair of the 2023 and 2022 Canadian Food Summit conferences, as well as spearheading the CIFST 3MT graduate student competitions and Marvin Tung undergraduate student case competitions.
In the past, Dr. Yuan was the chair of the Nutrition Interest Division for CIFST; newsletter contributor for the School of Nutrition for the Canadian Nutrition Society (CNS); and she was also the faculty advisor for the TMU Student Branch of the Canadian Association of Foodservice Professionals.
Dr. Yuan has been deeply honoured to receive several awards in past years recognizing her professional service, research contributions and teaching. These include:
Champion of Education & Training, Educator Award, the Canadian Association of Foodservice Professionals, 2008
Institute Award, the Canadian Institute of Food Science and Technology, 2009
Faculty Service Award, the Faculty of Community Services, 2010-2011
Faculty Scholarly, Research and Creative (SRC) Achievement Award, Faculty of Community Services, 2011-2012
Dean’s Teaching Award, Faculty of Community Services, 2012-2013
Honorable Mention, Sue Williams Excellence in Teaching Award, Faculty of Community Services; nominated by students of the School of Nutrition, 2019-2020
Honorable Mention, Sue Williams Excellence in Teaching Award, Faculty of Community Services; nominated by students of the School of Nutrition, 2020-2021
Dean’s Faculty Service Award, the Faculty of Community Services, 2023-2024
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