Bohdan Luhovyy, PhD

Associate Professor

Graduate Program Coordinator

Evaristus 317
bohdan.luhovyy@msvu.ca

 

 

 

 

 

Education and Training:

2006 – 2011: Senior Research Associate, University of Toronto
2002 – 2005: Post-Doctoral Fellow, University of Pennsylvania
2001: PhD, 1996: MSc, Ivan Franko National University of L’viv, Ukraine

Current Teaching Areas:

Clinical Trials in Food and Nutrition (GAHN 6620)
Issues in Food Product Development (NUTR 4400/GAHN 6400)
Natural Health Products (NUTR 3205)
Food Processing (NUTR 2204)
Introductory Foods: Animal Origin (NUTR 1103)
Introductory Foods: Plant Origin (NUTR 1102)

Dr. Luhovyy is not currently accepting new MSc Students.

Research Interests:

My research interests are primarily focused on the area of functional foods and food-derived bioactivities, and therefore combine several disciplines including nutrition, food science, and physiology. I am particularly interested in mechanisms of adaptive responses to chronic dietary exposures and my research program is aimed to investigate the role of food-born substances in physiologic and metabolic regulations. The practical implication of this research is to find efficacious dietary approaches for prevention/reduction of metabolic diseases.  My long-term goal is to investigate the health potentials of various crops, commodities as well as food products with added functional ingredients. My laboratory known as the Appetite Lab is working on the development of the foods that meet national and provincial dietary guidelines for school breakfast programs. We also help the local agri-food and marine product sectors in food product development, testing and evaluation. The ultimate goal of my research and teaching is to provide better knowledge of health effects associated with foods, translate this knowledge from the lab to the community and thereby contribute to better collaboration between academia, agri-food sector and public health.

My other activities:

• Director of Breakfast Program Association of Fairview
(Please contact me if you are interested to prepare and serve breakfasts to school children)

Recent Publications and Presentations from the Appetite Lab:


Mather K, Boachie R, Anini Y, Panahi S, Anderson GH, Luhovyy BL. (2020). The effects of cultured dairy and non-dairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake in young women. Applied Physiology, Nutrition, and Metabolism. 45(10):1118-1126.

Vandenboer E, Olowookere T, Anini Y, Whitfield K, Tari NR, Luhovyy BL. (2020). The acute effect of bovine whey protein fractions on blood glucose and insulin in rats. Experimental Biology: 2020: Scientific Abstracts. American Physiological Society. The FASEB Journal, 34: 1-1.

MacEachern E, McDowell A, Kathirvel P, Ritter M, Luhovyy BL. (2020). The perception of chocolate milk by older adults: the role of added sugar and fat content. Canadian Nutrition Society: 2020 Scientific Abstracts. Applied Physiology, Nutrition, and Metabolism, 2020, 45:S31-S32.

MacEachern E, Xu Y, Kathirvel P, Luhovyy BL. (2020). Milk protein fractions in liquid and solid matrices and their sensory perception. Abstracts of the 2020 American Dairy Science Association Annual Meeting. Journal of Dairy Science 103 (S1), Abstract # 204, 2020.

Kathirvel P, Yamazaki Y, Zhu W, Luhovyy BL. (2019). Glucose release from lentil flours digested in vitro: The role of particle size. Cereal Chemistry. 96: 1126– 1136.

Luhovyy BL, Lam C, Smith B, Kathirvel P, Ritter M. (2019). The sensory perception of chocolate milk varying in added sugar and fat content by children. 13th Pangborn Sensory Science Symposium. July 28- August 1, 2019, Edinburgh, Scotland. TP1_07.

Boachie R, Martynenko A, Mather K, Chen Y, Anini Y, Joy P, Kathirvel P, Luhovyy BL. (2019). The glycaemic effect of blueberry beverage prepared with hydrothermodynamic processing in young adults. Nutrition 2019: American Society for Nutrition: June 8-11, 2019, Baltimore, MD, U.S.A. Current Developments in Nutrition, June 2019, 3(S1):1471.

Inagaki K, Mollard RC, Fraser-Arsenault J, Luhovyy BL. (2019). The effect of cooked whole navy beans and yellow peas on satiety, food and nutrient intake and physical comfort in children. Canadian Nutrition Society: 10th Annual Scientific Meeting, May 24, 2019, Niagara Falls, ON. Applied Physiology, Nutrition, and Metabolism. 2019, 44:S24.

Gheller B, Gheller M, Li A, Nunes F, Anini Y, Glanville NT, Bellissimo N, Hamilton J, Anderson GH, Luhovyy BL. (2019). Effect of dairy and non-dairy snacks on postprandial blood glucose regulation in 9-14 year old children. Applied Physiology, Nutrition and Metabolism 44(10), 1073-1080.

Luhovyy BL, Lam C, Smith B, Kathirvel P, Ritter M. (2018). The sensory perception of chocolate milks varying in fat and added sugar content by human adults. Eurosence 2018: Eighth European Conference on Sensory and Consumer Research, September 2-5, 2018, Verona, Italy.

Luhovyy BL, Hamilton A, Kathirvel P, Mustafaalsaafin H. (2017). The effect of navy bean flour particle size on carbohydrate digestion rate measured in vitro. Cereal Foods World 62(5), 208-213.

Joy P, Kathirvel P, Luhovyy BL. (2015). Food and Nutraceutical Applications of Chinese Herbal Products. In: Yanze Liu et al, eds: Dietary Chinese Herbs. Springer-Verlag Wien. 23-44.