Marcia English

Associate Professor
431
J. Bruce Brown Hall
(902) 867-5935
menglish@stfx.ca

Degree: PhD

BACKGROUND:
Marcia holds a BSc (First Class Honours, Co-op) Biology from the University of New Brunswick, and was awarded her PhD in Food Science from Dalhousie University (2017). She joined the Department of Human Nutrition (HNU) in July, 2014, and is currently an Associate Professor, with expertise in Food Chemistry, Food Microbiology and Food Product Development. She has been the lead supervisor for several undergraduate and graduate research projects and has mentored several HNU students awarded Wallace Entrepreneurship Internships. She collaborates with partners in academia, the Government and the food industry. She currently serves as the Conference Chair for the Science Atlantic Nutrition and Foods Committee, and is the Secretary of the Canadian Institute of Food Science & Technology (CIFST), Atlantic Division. Marcia is also one of the Dr. W. F. James Research Scholars in the Pure and Applied Sciences (2021-22) at Saint Francis Xavier University.

 

 

 

Websites

X-Food Research Lab

Recent Publications

  1. English, MM. (2021). The chemical composition of free-range and conventionally-farmed eggs available to Canadians in rural Nova Scotia. PeerJ 9:e11357 https://doi.org/10.7717/peerj.11357

  2. English, M., Scrosati, P., Anthony, McSweeney, M., Gulam Razul, M. (2020). Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Research International, 137, 109697. doi.org/10.1016/j.foodres.2020.109697

  3. English, M. (2019). Industrialized Food Systems: What We Have – A look at food production, full cost accounting and consumer demand for protein in diets. In: K. Kevany (Editor), Succulent Sustainability: Shaping Food Systems through Plant-based Diets (pp.) Oxfordshire, UK: Taylor & Francis.
  4. Burrell, H*.,  English, M., & Cohen A. (2019). Investigating antihypertensive, Angiotensin-I Converting Enzyme (ACE)-inhibitory activity of soldier bean protein hydrolysates. Canadian Journal of Dietetic Practice and Research, 80, 159-160.
  5. Jamieson, JA, Viana, L. English, M. (2020) Folate content and chemical composition of commercially available gluten-free flour alternatives. Plant Foods Hum Nutr, 75, 337-343. https://doi.org/10.1007/s11130-020-00833-z 
  6. English, M., Viana, L., Jordan, M., & Forney, C. (2019). Characterizing the impact of soaking and germination on Yellow-eyed bean flour. Journal of Food & Nutritional Sciences. 1 (3): 139-148. https://doi.org/10.1057/jfns000018
  7. English, M., Paulson, A., Florek, O., Clifton, L., Arnold, T., Green, R., & Frazier, R. (2019). The effects of native and modified clupeine on Gram-negative model membranes. Food Structure, 22, 100127; 1-9. https://doi.org/10.1016/j.foostr.2019.100127
  8. English, M., *Viana, L., and McSweeney, M. (2019). Effect of soaking on the functional properties of Yellow-eyed bean flour and the acceptability of chocolate brownies. (*Student author). Journal of Food Science, 83, 623-628.
    https://doi.org/10.1111/1750-3841.14485
  9. English, M., Keough, M., McSweeney, & M., Razul, S. (2019). Impact of a novel cryoprotectant blend on the quality of frozen lobster (Homarus americanus).Journal of Food Science: Sensory and Consumer Science. Accepted: Journal of Food Science. https://doi.org/10.1111/1750-3841.14642
  10. English, M. M., Coulson, T. J. D., Horseman, S. R. & Patten, C. (2010). Overexpression of hns in the plant growth-promoting bacterium Enterobacter cloacae UW5 increases root colonization. Journal of Applied Microbiology, 108, 2180-2190. https://10.1111/j.1365-2672.2009.04620.x