Ruby completed her BSc. in Food Science with the specialization in Food Chemistry at McGill University in the summer of 2020. During her undergraduate years, she investigated the antioxidant capacities of the protein hydrolysate from seal meat under the supervision of Dr. Benjamin K. Simpson. She also worked on a research project under the supervision of Dr. Saji George, studying the mechanical synthesis and optimization of layered double hydroxide as an alternative to food pigment such as titanium dioxide nanoparticles.

Now Ruby is continuing her studies at McGill University as PhD. student, co-supervised by Dr. Saji George and Dr. Audrey Moores for the effect of environmental aging on the phototoxicity of photoactive nanomaterials.