Marcia English

Marcia English

Assistant Professor
J. Bruce Brown Hall
(902) 867-5935

Degree: PhD

Marcia holds a BSc (First Class Honours, Co-op) Biology from the University of New Brunswick, and was awarded her PhD in Food Science from Dalhousie University (2017) for studies investigating the interactions of native and modified clupeine with Escherichia coli K-12 and Salmonella Typhimurium 14028 Cells and Model Biomembranes. She joined the Department of Human Nutrition (HNU) in July, 2014, and is currently an Assistant Professor, with expertise in Food Chemistry, Food Microbiology and Food Product Development. She has been the lead supervisor for several undergraduate research projects and has mentored several HNU students awarded Wallace Entrepreneurship Internships. She works closely with industry partners in the food and beverage industry and currently serves as a Board member of Science Atlantic, Chair of the Nutrition Committee, and Secretary of the Canadian Institute of Food Science and Technologists (CIFST), Atlantic Division. Her research interests are outline below.






  • HNU 146 Introduction to Food Science
  • HNU 445 Advanced Food Study & Lab


  • HNU 145 Introduction to Foods
  • HNU 428 Functional Foods & Lab

Recent publications

  1. English, M., *Viana, L., and McSweeney, M. (2019). Effect of soaking on the functional properties of Yellow-eyed bean flour and the acceptability of chocolate brownies. (*Student author). Journal of Food Science, 83, 623-628.
  2. English, M., Keough, M., McSweeney, & M., Razul, S. (2019). Impact of a novel cryoprotectant blend on the quality of frozen lobster (Homarus americanus).Journal of Food Science: Sensory and Consumer Science. Accepted: Journal of Food Science.
  3. English, M. M., Coulson, T. J. D., Horseman, S. R. & Patten, C. (2010). Overexpression of hns in the plant growth-promoting bacterium Enterobacter cloacae UW5 increases root colonization. Journal of Applied Microbiology, 108, 2180-2190. DOI: 10.1111/j.1365-2672.2009.04620.x

Research Interests

  • Functional Food Proteins: isolation, identification, bioactivity, and delivery systems.
  • Fermentation: strategies to remove off-flavour compounds in pulses and algae, and identification of indigenous yeasts in Nova Scotia vineyards.
  • Food Product Development: sensory evaluation, and investigating student learning through entrepreneurial experiences.

For more information on Marcia’s research activities please visit the following links:
Orchid ID
X-Food Research Lab