Andrea Stone, Research Officer
Protein quality and utilization, project management
Dr. Prasanth Pillai, Post-doctoral Fellow
Studies protein-polysaccharide interactions, and wet fractionation processes for plant proteins.
Dr. Burcu Guldiken, Post-doctoral Fellow
Studies wheat quality/strength assays, and flavour reduction strategies in pulses.
Dr. Erin Hopkins, Post-doctoral Fellow
Studies pulse protein ingredient modification, and water reduction strategies for wet fractionation.
Patricia Tozatti, Ph.D. Candidate
Studies the use of enzymes as a replacement for chemical oxidizers to strength wheat dough.
Suneru Perera, Ph.D. Candidate
Studies wet fractionation technologies for obtain high valued protein, fibre and starch ingredients from canaryseed.
Lindsay Wang, M.Sc. Candidate
Studies complex coacervation between lentil protein isolate and a range of anionic polysaccharides.
Cathy Wang, M.Sc. Candidate
Studies flavour reduction strategies within pulse protein ingredients.
Rashim Seta, M.Sc. Candidate
Studies the effect of germination on the functionality and nutritional properties of pulse flours.
Alex Goertzen, M.Sc. Candidate
Studies the effect of enzymatic hydrolysis on the functional properties and protein quality of chickpea proteins.
Ana Qureshi, M.Sc. Candidate
Studies the effect of enzymatic hydrolysis on the functional properties and protein quality of chickpea proteins.
Emma Liang, M.Sc. Candidate
Studies the effect of infrared heating on the functional and nutritional properties of pulse flours.
Yulinglong (Daisy) Ouyang, M.Sc. Candidate
Studies the effect of germination on the functional and nutritional properties of pulse flours.
Dai Shi, M.Sc. Candidate
Studies wet fractionation technologies for creating novel protein ingredients from faba beans.
Charles Li, M.Sc. Candidate
Studies the use of fermentation technology for enhancing the protein recovery from cold pressed canola meal.
Dellaney Konieczny, Technician
Studies the use of enzymatic treatment to control dough handling.
Hayley Kumitch, Technician
Studies the effect of infrared heating on the functional and nutritional properties of pulse flours.
Saakshi Parolia, Technician
Studies the effect of roasting on the functional and nutritional properties of pulse flours.