Joyce Boye | |
|---|---|
| Alma mater | University of Science and Technology, Ghana McGill University |
| Awards | Special Ambassador for the International Year of Pulses 2016 (IYP) |
| Scientific career | |
| Fields | Chemical Engineering Food science |
| Institutions | Agriculture and Agri-Food Canada (AAFC) |
Joyce Boye is a former federal food research scientist with Agriculture and Agri-Food Canada with a specialty in value-added food processing, food safety and food quality.[1] She has expertise on plant proteins and their importance in helping to improve human health and nutrition.[2] The Food and Agriculture Organization of the United Nations appointed Boye to be a Special Ambassador for North America for the 2016 International Year of Pulses.[2]
Boye has a bachelor's degree in chemical engineering (University of Science and Technology, Ghana) and a Ph.D. in food science (Department of Food Science and Agricultural Chemistry, McGill University, Montreal, QC).[3] After working with AAFC as a postdoctoral fellow for a year, she joined the department in 1997 as research scientist at the Food Research and Development Centre in St. Hyacinthe (Quebec) where she led a variety of research projects in the areas of value-added food processing, food safety and food quality.[1] In addition to her research activities within AAFC, she also served as a senior policy analyst, program coordinator and Agri-Food sector strategy coordinator, and as acting director of research, development and technology transfer of AAFC's research and development centres at Fredericton, Kentville and St-John's.[1] She was also an adjunct professor at the Department of Bioresource Engineering, McGill University.[4] Boye was Director General for Agriculture and Agri-Food Canada's Science and Technology Branch in the Prairie region from 2019 to 2023.[5] She is currently Director General for the Food Directorate, Health Products and Food Branch of Health Canada.
Boye has worked extensively on pulses (peas, lentils, chickpeas, beans), soybeans, soy-based products and canola, in collaboration with the private sector to develop new processing techniques and new food products.[6] Her projects have resulted in the development of several declarations of inventions, novel food products and license agreements between AAFC and the collaborating companies.[3] She has authored/co-authored over 275 scientific and technical papers/reports/lectures including 85 peer-reviewed scientific papers and 29 book chapters and is editor/co-editor of 4 scientific books.[1] Internationally, Boye served as an expert for global initiatives on human nutrition.[6] She served as a member of the World Bank Agricultural Pull Mechanism Initiative Working Group on Nutrition launched by G20 members and was a Visiting Expert for the Food and Agriculture Organization of the United Nations in Rome where she contributed to the International FAO Expert Consultation on Protein Quality in Human Nutrition.[1]
Her work on novel techniques for processing of soy won the 2005 Canadian Agri-Food Award of Excellence for Innovation in Agriculture & Agri-Food.[3]
Boy's research is depicted in the poster gallery created by Ingenium Canada's The Women in STEM initiative. This poster gallery is a collaborative effort between the three Ingenium museums: Canada Agriculture and Food, Canada Aviation and Space, and Canada Science and Technology and their partners to support the engagement, advancement and furtherance of women in STEM. [8]