date:Jun 01, 2015
And that is globally, not just in North America, according University of Guelph food science professor Michael Rogers,
We are eating so differently from the way we have evolved to eat, he said.
Concern about these issues has influenced Prof Rogers interest in food science. After earning his PhD at University of Guelph, he worked at the University of Saskatchewan and then in food science at Rutgers University.
He was also director of the Gastrointestinal Physiology Center at the New Jersey Ins