Thava Vasanthan

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
thavaratnam.vasanthan@ualberta.ca
Phone
(780) 492-2898
Address
3-18H Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Overview

About

Degree

Ph.D in Food Science, 1989-1994

Memorial University of Newfoundland, Canada

M.Sc in Food Technology, 1986-1988

University of Reading, United Kingdom

B.Sc in Agriculture - Food Science and Technology Major, 1982-1986 

University of Peradeniya, Sri Lanka

Job/Research Area: 

Grain Processing Science and Technology (Starch, dietary fiber/beta-glucan, etc)


Research

Major Responsibilities/Research Interests

My research focuses on value-added processing of grains (cereal and pulse grains) and tubers with an emphasis on fractionation, characterization and utilization of carbohydrates, especially starch and mixed linkage beta-glucans. Studies have included milling and air-classification of cereal grains; evaluation of physicochemical properties of prime and small granule cereal and pulse starches; oats and barley beta-glucan extraction, characterization and food applications; starch digestibility profiling (RS, SDS and RDS) and low glycemic food formulation strategies; pilot scale technical and economic feasibility studies on oat/barley starch, beta-glucan and protein refining.


I have been serving as a consultant to grain, starch, fiber and food processing industries and assisted them in chemical analysis, new product development, by-product utilization and preparation of industrial research grant applications

Courses

AFNS 507 - Science and Technology of Cereal and Oilseed Processing

Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Not to be taken if credit received for NU FS 406. Prerequisite: Consent of instructor.

Fall Term 2020
NU FS 100 - Introduction to Food Science and Technology

An introduction to the nature of food, food technology, food safety.

Winter Term 2021
NU FS 374 - Food Fundamentals and Quality

Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.

Winter Term 2021
NU FS 406 - Science and Technology of Cereal and Oilseed Processing

Biological, biochemical, chemical, and technological aspects of the processing of cereals and oilseeds. Prerequisite: *3 in introductory Biochemistry or Biological Science, or NU FS 374.

Fall Term 2020

Browse more courses taught by Thava Vasanthan

Publications

Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase
Author(s): Naguleswaran, S., Li, J., Vasanthan, T., Bressler, D. and Hoover, R.
Publication Date: 2012
Publication: Carbohydrate Polymers
Volume: 88
Page Numbers: 864-874

Improved cold starch hydrolysis with urea addition and heat treatment at sub-gelatinization temperature
Author(s): Li, J., Vasanthan, T. and Bressler, D.C.
Publication Date: 2012
Publication: Carbohydrate Polymers
Volume: 87
Page Numbers: 1649-1656

Cationization of field pea starch in salt-free aqueous suspension
Author(s): Li, J., Vasanthan, T., Bressler, D. C.
Publication Date: 2011
Publication: Carbohydrate Polymers
Volume: 83
Page Numbers: 1598-1603

Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis
Author(s): Kandil, A., Li, J., Vasanthan, T., Bressler, D.C., and Tyler, R.T.
Publication Date: 2011
Publication: Food Research International
Volume: 44
Page Numbers: 167-173

Distribution of granule channels, protein and phospholipids in triticale and corn starches as revealed by confocal laser scanning microscopy
Author(s): Naguleswaran, S., Li, J., Vasanthan, T., Bressler, D.
Publication Date: 2011
Publication: Cereal Chemistry
Issue: 88
Page Numbers: 87-94

Dry-milling improves the aqueous recovery of galactomannans from fenugreek seeds
Author(s): Srichamroen, A., Vasanthan, T., Acharya, S.N., Basu, T.K.
Publication Date: 2011
Publication: Current Nutrition and Food Science
Volume: 7
Page Numbers: 63-72

Effect of Storage Conditions on the Solubility and Viscosity of beta-Glucan Extracted from Bread under In Vitro Conditions
Author(s): Moriartey, S, Temelli, F, and Vasanthan, T.
Publication Date: 2011
Publication: J Food Science
Volume: 76
Page Numbers: C1-C7

Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigs
Author(s): Hooda, S, Metzler-Zebeli, B U, Vasanthan, T. and Zijlstra, R T.
Publication Date: 2011
Publication: British Journal of Nutrition
Volume: 106
Page Numbers: 664-674

Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase
Author(s): Varatharajan, V., Hoover, R., Li, J., Vasanthan, T., Nantanga, K.K.M., Seetharaman, K., Liu, Q., Donner, E., Jaiswal, S., Chibbar, R.N.
Publication Date: 2011
Publication: Food Research International
Volume: 44
Page Numbers: 2594-2606

Viscosity and Solubility of beta-Glucan Extracted Under In Vitro Conditions from Barley beta-Glucan-Fortified Bread and Evaluation of Loaf Characteristics
Author(s): Moriartey, S., Temelli, F., Vasanthan, T., and Ganzle, M.
Publication Date: 2011
Publication: Cereal Chemistry
Volume: 88
Page Numbers: 421-428