Dr. Alejandro G. Marangoni, O.C., O.Ont., F.R.S.C. is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph, Canada. His work concentrates on the physical structure and functionality of food materials, in the context of nutrition, health, quality and cost. More recent endeavors include plant-based foods, sustainability, alternative proteins, with particular emphasis on plant-based cheese. Marangoni is especially known for his work on fats and oils, as well as chocolate. He is the Editor in Chief of both Elsevier’s Current Opinion and Current Research in Food Science. He has founded and commercialized several technology platforms. Dr. Marangoni was elected Fellow of the Royal Society of Canada in 2018, an Officer of the Order of Canada in 2021 and appointed a member to the Order of Ontario in 2025.