Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- (780) 492-2898
3-18H Agriculture/Forestry Centre
9011 - 116 St NWEdmonton ABT6G 2P5
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
Grain Processing Science and Technology (Starch, dietary fiber/beta-glucan, etc)
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
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.
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.
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.