Dr. Joyce I. Boye

Image Joyce Boye
Director General (Prairie Region), Science and Technology Branch

Dr. Joyce Irene Boye is the Director General of Agriculture and Agri-Food Canada's Science and Technology Branch - Prairie Region. In this role, she is responsible for the three Canadian Prairie Provinces (i.e., Alberta, Saskatchewan and Manitoba). Key responsibilities include directing and overseeing people and science excellence and providing leadership at the interface of science, innovation and policy to address sector competitiveness and resilience.

Agriculture and Agri-Food Canada

Current research and/or projects

As member of Agriculture and Agri-Food Canada’s Science and Technology Branch Executive Committee, co-leading the strategic direction of the branch, directing and overseeing the development of departmental science and partnership strategies, regional, national and international partnerships, science communication and providing leadership in strategy implementation and work delivery to achieve organizational goals.

Research and/or project statements

  • In collaboration with Departmental and Branch management, co-leading, mobilizing and supporting staff, promoting innovation and guiding change to develop a coordinated multidisciplinary, and transdisciplinary approach to work delivery.
  • Overseeing AAFC research conducted at 6 Research and Development Centres and 13 Research Farms/Sites across the Canadian Prairies.
  • Promoting innovation as DG Champion of the Transformative Workshops with successful completion of multiple workshops, including on Digital Communications, Synthetic Biology, and Circular Economy.
  • Co-Champion of Women in STEM (Science, Technology, Engineering and Mathematics) and contributing to departmental efforts on mental health, diversity and inclusion.
  • Directing and overseeing the management and allocation of resources (financial and human) to ensure achievement of departmental, branch and regional outcomes.

Professional activities / interests

  • Philanthropy
  • Nature Photography

Education and awards

  • PhD Food Science, McGill University (1995) (Dean’s Honour List)
  • BSc (Hons) Chemical Eng., University of Science & Technology (1988)
  • INITIA 2008 Research Excellence Prize
  • André-Latour 2001, 2005, 2007 Innovation Prizes (Governor’s Foundation, Quebec)
  • 2001 Research Partnership Prize of Excellence (Agriculture and Agri-Food Canada)

International experience and/or work

  • Special UN FAO Ambassador for North America for the 2016 International Year of Pulses 
  • Member of the Theme 5 Working Group on Nutrition of the World Bank Agricultural Pull Mechanism  Initiative launched by G20 members at the summit in Toronto, Canada
  • Visiting Expert for the Food and Agriculture Organization of the United Nations (UN FAO)

Key publications

  1. Ma, Z., Boye, J.I., Swallow, K., Malcolmson, L., Simpson, B.K. (2016). Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. Journal of the Science of Food and Agriculture, [online] 96(3), 837-847. http://dx.doi.org/10.1002/jsfa.7156

    2016 - View publication details

  2. Gomaa, A., Boye, J. (2015). Impact of irradiation and thermal processing on the immunochemical detection of milk and egg allergens in foods. Food Research International, [online] 74 275-283. http://dx.doi.org/10.1016/j.foodres.2015.05.023

    2015 - View publication details

  3. Vaz Patto, M.C., Amarowicz, R., Aryee, A.N.A., Boye, J.I., Chung, H.J., Martín-Cabrejas, M.A., Domoney, C. (2015). Achievements and Challenges in Improving the Nutritional Quality of Food Legumes. Critical Reviews in Plant Sciences, [online] 34 105-143. http://dx.doi.org/10.1080/07352689.2014.897907

    2015 - View publication details

  4. Gomaa, A., Boye, J. (2015). Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC-MS). Food Chemistry, [online] 175 585-592. http://dx.doi.org/10.1016/j.foodchem.2014.12.017

    2015 - View publication details

  5. Malcolmson, L., Frohlich, P., Boux, G., Bellido, A.S., Boye, J., Warkentin, T.D. (2014). Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Canadian Journal of Plant Science, [online] 94(8), 1419-1426. http://dx.doi.org/10.4141/CJPS-2014-120

    2014 - View publication details

  6. Yu, L., Meng, Y., Ramaswamy, H.S., Boye, J. (2014). Residence Time Distribution of Soy Protein Isolate and Corn Flour Feed Mix in a Twin-Screw Extruder. Journal of Food Processing and Preservation, [online] 38(1), 573-584. http://dx.doi.org/10.1111/jfpp.12005

    2014 - View publication details

  7. Thang, C.L., Boye, J.I., Shi, H.N., Zhao, X. (2013). Effects of supplementing different ratios of omega-3 and omega-6 fatty acids in western-style diets on cow's milk protein allergy in a mouse model. Molecular Nutrition and Food Research, [online] 57(11), 2029-2038. http://dx.doi.org/10.1002/mnfr.201300061

    2013 - View publication details

  8. Rajamohamed, S.H., Aryee, A.N.A., Hucl, P., Patterson, C.A., Boye, J.I. (2013). In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment. Plant Foods for Human Nutrition, [online] 68(3), 306-312. http://dx.doi.org/10.1007/s11130-013-0374-9

    2013 - View publication details

  9. Achouri, A., Boye, J.I. (2013). Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate. Food Research International, [online] 53(1), 240-251. http://dx.doi.org/10.1016/j.foodres.2013.04.016

    2013 - View publication details

  10. Rui, X., Boye, J.I., Simpson, B.K., Prasher, S.O. (2013). Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates. Journal of Functional Foods, [online] 5(3), 1116-1124. http://dx.doi.org/10.1016/j.jff.2013.03.008

    2013 - View publication details

  11. Gomaa, A., Boye, J.I. (2013). Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food. Food Research International, [online] 52(2), 483-489. http://dx.doi.org/10.1016/j.foodres.2013.01.019

    2013 - View publication details

  12. Azarnia, S., Boye, J.I., Mongeon, V., Sabik, H. (2013). Detection of ovalbumin in egg white, whole egg and incurred pasta using LC-ESI-MS/MS and ELISA. Food Research International, [online] 52(2), 526-534. http://dx.doi.org/10.1016/j.foodres.2013.02.039

    2013 - View publication details

  13. Boye, J.I., Achouri, A., Raymond, N., Cleroux, C., Weber, D., Koerner, T.B., Hucl, P., Patterson, C.A. (2013). Analysis of glabrous canary seeds by ELISA, mass spectrometry, and western blotting for the absence of cross-reactivity with major plant food allergens. Journal of Agricultural and Food Chemistry, [online] 61(25), 6102-6112. http://dx.doi.org/10.1021/jf305500t

    2013 - View publication details

  14. Alvarez, P.A., Mongeon, V.J., Boye, J.I. (2013). Characterization of a gluten reference material: Wheat-contaminated oats. Journal of Cereal Science, [online] 57(3), 418-423. http://dx.doi.org/10.1016/j.jcs.2013.01.006

    2013 - View publication details

  15. Zare, F., Boye, J.I., Champagne, C.P., Orsat, V., Simpson, B.K. (2013). Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties. Food and Bioprocess Technology, [online] 6(5), 1321-1331. http://dx.doi.org/10.1007/s11947-012-0828-3

    2013 - View publication details

  16. Ma, Z., Boye, J.I., Fortin, J., Simpson, B.K., Prasher, S.O. (2013). Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours. Journal of Food Engineering, [online] 116(4), 862-872. http://dx.doi.org/10.1016/j.jfoodeng.2013.01.024

    2013 - View publication details

  17. Barbana, C., Boye, J.I. (2013). In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris). Food and Function, [online] 4(2), 310-321. http://dx.doi.org/10.1039/c2fo30204g

    2013 - View publication details

  18. Thang, C.L., Boye, J.I., Zhao, X. (2013). Low doses of allergen and probiotic supplementation separately or in combination alleviate allergic reactions to cow β-lactoglobulin in mice. Journal of Nutrition, [online] 143(2), 136-141. http://dx.doi.org/10.3945/jn.112.169466

    2013 - View publication details

  19. Yu, L., Ramaswamy, H.S., Boye, J. (2013). Protein rich extruded products prepared from soy protein isolate-corn flour blends. Food Science and Technology - LWT, [online] 50(1), 279-289. http://dx.doi.org/10.1016/j.lwt.2012.05.012

    2013 - View publication details

  20. Azarpazhooh, E., Ribéreau, S., and Boye, J.I. (2012). "Impact of cooking conditions on the physical and microstructural characteristics of red kidney and navy bean.", 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012.

    2012 - View publication details

Contact

Expertise

Agriculture›Agri-Food
Agriculture›Food Science›Food biochemistry
Food›Chemistry›Allergens
Sciences›Scientific research
Technology›Technological innovation

Affiliations

  • Member Rotary Club of Summerland (Rotary International)

Language

English
French