Veronica Ann Hislop

Veronica is a MSc student in the Molecular Science program at Ryerson university. She completed her bachelor's degree in Chemistry at Ryerson and performed an undergraduate thesis on the "Characterization of Cocoa Butter's based on Country of Origin." Currently, she is performing research on water-in-oil emulsions stabilized by fat crystals with the aim to control the structure formation and breakdown behaviour of these emulsions. She is also advocate for students entering in the food and beverage industry because of her experience working in Quality Assurance.