Stacie Dobson, MSc (she/her/hers)

PhD Candidate
University of Guelph
University of Guelph
Guelph, ON, Canada

Stacie Dobson is a Ph.D. Student at the University of Guelph supervised by Dr. Alejandro Marangoni of the Food, Health and Aging Laboratory. Her research focuses on plant protein and starch functionality in plant-based food systems. Her current project is aimed at creating a high-protein, plant-based cheese analogue and isolating plant proteins to create materials with desired functional properties. Stacie also obtained her Master’s degree under the supervision of Dr. Marangoni, where she developed a novel process for the creation of a fibrous meat analogue. Stacie also has a certificate as a Professional Culinary Chef, which has helped her further understand the food industry and create products with desired tastes and textures.

Disclosure information not submitted.

Presentation(s):

• Evaluating the effect of plant protein functionalities on the performance of high-protein plant-based cheese

  Monday, April 28, 2025
  2:00 PM – 2:15 PM PST

• Legume Starch and Flour-Based Emulsion Gels as Adipose Tissue Mimetics in Plant-Based Meat Products

  Tuesday, April 29, 2025
  10:55 AM – 11:15 AM PST