alejandro-marangoniSmelly odours from deep fryers could vanish thanks to space technology research. Food Science professor Alejandro Marangoni discussed the topic with CBC News Dec. 1. He said  sticky, fatty molecules created through deep-frying enable smells to stick to clothing and hair. He said new deep-fryer technology would also improve safety for employees of restaurants, fast-food outlets and food factories. Marangoni studies food chemistry and physics, the physical properties of fats and oils, and food processing.