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. 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

  2. Rui, X., Boye, J.I., Simpson, B.K., Prasher, S.O. (2012). Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments. Food Research International, [online] 49(2), 739-746. http://dx.doi.org/10.1016/j.foodres.2012.09.025

    2012 - View publication details

  3. Cryne, C.N., Veenstra, J.M., Deschambault, B.R., Benali, M., Marcotte, M., Boye, J.I., Tosh, S.M., Farnworth, E.R., Wright, A.J., Duncan, A.M. (2012). Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males. Food Research International, [online] 48(1), 131-139. http://dx.doi.org/10.1016/j.foodres.2012.02.018

    2012 - View publication details

  4. Boye, J., Wijesinha-Bettoni, R., Burlingame, B. (2012). Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition, [online] 108(SUPPL. 2), http://dx.doi.org/10.1017/S0007114512002309

    2012 - View publication details

  5. Achouri, A., Nail, V., Boye, J.I. (2012). Sesame protein isolate: Fractionation, secondary structure and functional properties. Food Research International, [online] 46(1), 360-369. http://dx.doi.org/10.1016/j.foodres.2012.01.001

    2012 - View publication details

  6. Chang, Y.W., Alli, I., Molina, A.T., Konishi, Y., Boye, J.I. (2012). Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions. Food and Bioprocess Technology, [online] 5(2), 618-625. http://dx.doi.org/10.1007/s11947-009-0303-y

    2012 - View publication details

  7. Yu, L., Ramaswamy, H.S., Boye, J. (2012). Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis. Food and Bioprocess Technology, [online] 5(2), 485-497. http://dx.doi.org/10.1007/s11947-009-0294-8

    2012 - View publication details

  8. Zare, F., Champagne, C.P., Simpson, B.K., Orsat, V., Boye, J.I. (2012). Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures. Food Science and Technology - LWT, [online] 45(2), 155-160. http://dx.doi.org/10.1016/j.lwt.2011.08.012

    2012 - View publication details

  9. Thang, C.L., Baurhoo, B., Boye, J.I., Simpson, B.K., Zhao, X. (2011). Effects of Lactobacillus rhamnosus GG supplementation on cow's milk allergy in a mouse model. Allergy, Asthma and Clinical Immunology, [online] 7(1), http://dx.doi.org/10.1186/1710-1492-7-20

    2011 - View publication details

  10. Azarnia, S., Boye, J.I., Warkentin, T., Malcolmson, L. (2011). Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions. International Journal of Food Science and Technology, [online] 46(11), 2408-2419. http://dx.doi.org/10.1111/j.1365-2621.2011.02764.x

    2011 - View publication details

  11. Ma, Z., Boye, J.I., Simpson, B.K., Prasher, S.O., Monpetit, D., Malcolmson, L. (2011). Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International, [online] 44(8), 2534-2544. http://dx.doi.org/10.1016/j.foodres.2010.12.017

    2011 - View publication details

  12. Rui, X., Boye, J.I., Ribereau, S., Simpson, B.K., Prasher, S.O. (2011). Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties. Food Research International, [online] 44(8), 2497-2504. http://dx.doi.org/10.1016/j.foodres.2011.01.008

    2011 - View publication details

  13. Zare, F., Boye, J.I., Orsat, V., Champagne, C., Simpson, B.K. (2011). Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Research International, [online] 44(8), 2482-2488. http://dx.doi.org/10.1016/j.foodres.2011.01.002

    2011 - View publication details

  14. Barbana, C., Boye, J.I. (2011). Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition. Food Chemistry, [online] 127(1), 94-101. http://dx.doi.org/10.1016/j.foodchem.2010.12.093

    2011 - View publication details

  15. Azarnia, S., Boye, J.I., Warkentin, T., Malcolmson, L., Sabik, H., Bellido, A.S. (2011). Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing. Food Chemistry, [online] 124(1), 326-335. http://dx.doi.org/10.1016/j.foodchem.2010.06.041

    2011 - View publication details

  16. Barbana, C., Boucher, A.C., Boye, J.I. (2011). In vitro binding of bile salts by lentil flours, lentil protein concentrates and lentil protein hydrolysates. Food Research International, [online] 44(1), 174-180. http://dx.doi.org/10.1016/j.foodres.2010.10.045

    2011 - View publication details

  17. Barbana, C., Boye, J.I. (2010). Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates. Food Research International, [online] 43(6), 1642-1649. http://dx.doi.org/10.1016/j.foodres.2010.05.003

    2010 - View publication details

  18. Achouri, A., Boye, J.I., Belanger, D., Chiron, T., Yaylayan, V.A., Yeboah, F.K. (2010). Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan. Food Research International, [online] 43(5), 1494-1504. http://dx.doi.org/10.1016/j.foodres.2010.04.005

    2010 - View publication details

  19. Fenn, D., Lukow, O.M., Humphreys, G., Fields, P.G., Boye, J.I. (2010). Wheat-legume composite flour quality. International Journal of Food Properties, [online] 13(2), 381-393. http://dx.doi.org/10.1080/10942910802571729

    2010 - View publication details

  20. Veenstra, J.M., Duncan, A.M., Cryne, C.N., Deschambault, B.R., Boye, J.I., Benali, M., Marcotte, M., Tosh, S.M., Farnworth, E.R., Wright, A.J. (2010). Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males. Food Research International, [online] 43(2), 553-559. http://dx.doi.org/10.1016/j.foodres.2009.07.029

    2010 - 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