Marcia English
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Associate Professor
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About
Marcia English is an Associate Professor at Saint Francis Xavier University Faculty of Science in Canada. Her research interests include the physicochemical and nutritional aspects of plant-based food alternatives, the impact of cooking methods on food attributes, and the development of low-alcohol wines using non-traditional yeasts. She has published extensively on topics such as food composition, biofortification, and the processing of functional foods.
Recent Grants
Grant: Close
Flavour Profiles and Nutrient Quality: Determining the roles of lipid modifying enzymes, protein-aroma active compound interactions, and protein stability in plant-based food systems
Open Date: 2021-04-01
Close Date: 2026-03-01
Grant: Close
To investigate the use of lactic acid fermentation as a strategy to improve the levels of volatile compounds associated with off-flavours in Nova Scotian beans.
Open Date: 2017-01-01
Close Date:
Grant: Close
Nutritional composition of pastured eggs.
Open Date: 2015-01-01
Close Date: 2016-01-01
Grant: Close
Investigating novel peptides for functional food applications.
Open Date: 2014-01-01
Close Date:
Grant: Close
Improving wine quality through mixed and sequential fermentations with indigenous yeasts.
Open Date:
Close Date:
Articles (14)
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2025
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2025
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2024
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2024
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2024
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2023
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2023
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2022
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2022
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2022
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2021
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2021
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2020
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2020
Collaborators (4)
Chijioke Emenike
Dalhousie University Faculty of Agriculture
Gavin Kernaghan
Mount Saint Vincent University
Jen Jamieson
Associate Professor
St. Francis Xavier University
Russell de Souza
Assistant Professor
McMaster University
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