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Nicholas Low is a Professor Emeritus in the Department of Food Bioproduct Sciences at the University of Saskatchewan, specializing in Food Chemistry. He has extensive research experience in food authenticity and traceability, as well as the structure, function, and mechanism of fruit phenolics, particularly their antioxidant capacities. His work also encompasses carbohydrate chemistry, contributing valuable insights into the interactions and transformations of food components. Dr. Low completed his Ph.D. in Food Chemistry at the University of Alberta, where he also obtained his M.Sc. in Chemistry. Additionally, he holds a B.Sc. in Chemistry from Simon Fraser University. His academic and research endeavors have significantly advanced the understanding of food science and bioproduct development.
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