Thava Vasanthan

Contact

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

Email: tv3@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

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 2025

NU FS 400 - Undergraduate Reading Project

Individual study. Critical reviews of selected literature under the direction of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided topic is different.

Winter Term 2025

Browse more courses taught by Thava Vasanthan

Featured Publications

Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase

Naguleswaran, S., Li, J., Vasanthan, T., Bressler, D. and Hoover, R.

Carbohydrate Polymers. 2012 January; 88

Distribution of granule channels, protein and phospholipids in triticale and corn starches as revealed by confocal laser scanning microscopy

Naguleswaran, S., Li, J., Vasanthan, T., Bressler, D.

Cereal Chemistry. 2011 January; (88):87-94

Dry-milling improves the aqueous recovery of galactomannans from fenugreek seeds

Srichamroen, A., Vasanthan, T., Acharya, S.N., Basu, T.K.

Current Nutrition and Food Science. 2011 January; 7

Effect of Storage Conditions on the Solubility and Viscosity of beta-Glucan Extracted from Bread under In Vitro Conditions

Moriartey, S, Temelli, F, and Vasanthan, T.

J Food Science. 2011 January; 76

Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigs

Hooda, S, Metzler-Zebeli, B U, Vasanthan, T. and Zijlstra, R T.

British Journal of Nutrition. 2011 January; 106

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

Varatharajan, V., Hoover, R., Li, J., Vasanthan, T., Nantanga, K.K.M., Seetharaman, K., Liu, Q., Donner, E., Jaiswal, S., Chibbar, R.N.

Food Research International. 2011 January; 44

Viscosity and Solubility of beta-Glucan Extracted Under In Vitro Conditions from Barley beta-Glucan-Fortified Bread and Evaluation of Loaf Characteristics

Moriartey, S., Temelli, F., Vasanthan, T., and Ganzle, M.

Cereal Chemistry. 2011 January; 88