Dr. Tsopmo is a Full Professor of Food Science at the Department of Chemistry and a member of the Institute of Biochemistry at Carleton University, Ottawa, ON, Canada. He is also cross-appointed to the Carleton Institute of African Studies. His areas of interest are food chemistry, food structures, analyses, and functionalities. His topics of research include the identification of bioactive peptides derived from foods for the reduction of oxidative stress, inhibition of enzymes and secretion of hormones as potential mechanisms of bioactive food molecules to mitigate diabetes and obesity, structure–function of food peptides using molecular modelling, and the effects of growing conditions of vegetables nutrients (vitamins, minerals) and their bioavailability. Several novel compounds with various biological properties have been identified. Some enhance the chloride channel permeability of cells expressing the mutant protein responsible for cystic fibrosis; some have antioxidant and antimicrobial properties, while others are inhibitors of enzymes and regulators of hormones involved in the digestion or absorption of sugar and fats. Dr. Tsopmo has been the chair of the Canadian section of the American Oil Chemistry Society and is an advisory board member of the Culinology and Food Science program at Algonquin College (Ottawa, ON), where he has contributed to the development of learning outcomes and required skills. He is an Associate Editor of two journals at major publishers.