Bohdan Luhovyy, PhD
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)
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. 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. Another area of my research explores the links between sensory perception and food selection, acceptance, and satiation. My laboratory known as the Appetite Lab is working on the development of the foods that meet the guidelines for school meal or intended for a special use such as dysphagia diet. We also help the local agri-food and marine industries and community organizations in food product development, testing and evaluation. The current undergraduate students interested in conducting the NUTR 4490 Directed Study and/or NUTR 4499 Honours Thesis, and prospective graduate students interested in taking GAHN 6190 Directed Study or MSc Thesis should email Dr. Luhovyy in advance to discuss potential research topics.
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:
Luhovyy BL, Kathirvel P. (2022). Food proteins in the regulation of blood glucose control. In Advances in Food and Nutrition Research: Academic Press. Editor: Fidel Toldrá, Advances in Food and Nutrition Research: AFNR Volume 102, 181-231. https://doi.org/10.1016/bs.afnr.2022.05.001
Van der Burg E, Toet A, Kaneko D, Brouwer A-M, van Erp JBF, Ushiama S, Abbasi Z, de Kock RHL, Kim YJ, Kinnear M, Kusbiantari D, Lee T-R, Liu Y, Luhovyy BL, MacEachern E, Mezgebe AG, Nikolova R, Olatunde G, Tahir MR, Tzacheva N, Yürek MA, Kallen VL. (2021). Sequential dependency for affective appraisal of food images. Humanities and Social Sciences Communications. 8, 228. https://www.nature.com/articles/s41599-021-00909-4
Gheller B, Li A, Gheller M, Armstrong T, Vandenboer E, Bellissimo N, Anini Y, Hamilton JK, Nunes F, Mollard RC, Anderson GH, Luhovyy BL. (2021). The effect of dairy products and non-dairy snacks on food intake, subjective appetite and cortisol levels in children: A randomized control study. Applied Physiology, Nutrition and Metabolism. 46 (9): 1097-1104. https://cdnsciencepub.com/doi/10.1139/apnm-2020-0909
Luhovyy BL, Akbari M. (2021). Food Proteins in Controlling Satiety. In: C. Udenigwe, ed: Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. The Royal Society of Chemistry. Food Chemistry, Function and Analysis Book Series, 347-370. https://pubs.rsc.org/en/content/chapter/bk9781788018593-00347/978-1-78801-859-3
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. https://cdnsciencepub.com/doi/10.1139/apnm-2020-0909
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. https://onlinelibrary.wiley.com/doi/full/10.1002/cche.10223
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. https://cdnsciencepub.com/doi/abs/10.1139/apnm-2018-0549
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. https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2017/abstracts/cfw-62-5-0208.html
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. https://link.springer.com/chapter/10.1007/978-3-211-99448-1_2