Andrea Stone, Research Officer
Protein quality and utilization, project management
![](https://saskproteins.ca/wp-content/uploads/2019/04/Prasanth-P-e1554947154614-1024x904.jpg)
Dr. Prasanth Pillai, Post-doctoral Fellow
Studies protein-polysaccharide interactions, and wet fractionation processes for plant proteins.
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Dr. Burcu Guldiken, Post-doctoral Fellow
Studies wheat quality/strength assays, and flavour reduction strategies in pulses.
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Dr. Erin Hopkins, Post-doctoral Fellow
Studies pulse protein ingredient modification, and water reduction strategies for wet fractionation.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Patricia.jpg)
Patricia Tozatti, Ph.D. Candidate
Studies the use of enzymes as a replacement for chemical oxidizers to strength wheat dough.
![](https://saskproteins.ca/wp-content/uploads/2019/04/suneru.jpg)
Suneru Perera, Ph.D. Candidate
Studies wet fractionation technologies for obtain high valued protein, fibre and starch ingredients from canaryseed.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Lindsay-W-e1554947349916-1024x874.jpg)
Lindsay Wang, M.Sc. Candidate
Studies complex coacervation between lentil protein isolate and a range of anionic polysaccharides.
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Cathy Wang, M.Sc. Candidate
Studies flavour reduction strategies within pulse protein ingredients.
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Rashim Seta, M.Sc. Candidate
Studies the effect of germination on the functionality and nutritional properties of pulse flours.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Alex-G-1024x768.jpg)
Alex Goertzen, M.Sc. Candidate
Studies the effect of enzymatic hydrolysis on the functional properties and protein quality of chickpea proteins.
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Ana Qureshi, M.Sc. Candidate
Studies the effect of enzymatic hydrolysis on the functional properties and protein quality of chickpea proteins.
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Emma Liang, M.Sc. Candidate
Studies the effect of infrared heating on the functional and nutritional properties of pulse flours.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Daisy-O-e1554993423395.png)
Yulinglong (Daisy) Ouyang, M.Sc. Candidate
Studies the effect of germination on the functional and nutritional properties of pulse flours.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Dai-Shi-e1554993741216.png)
Dai Shi, M.Sc. Candidate
Studies wet fractionation technologies for creating novel protein ingredients from faba beans.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Charles-Li-e1554993964677.png)
Charles Li, M.Sc. Candidate
Studies the use of fermentation technology for enhancing the protein recovery from cold pressed canola meal.
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Dellaney Konieczny, Technician
Studies the use of enzymatic treatment to control dough handling.
![](https://saskproteins.ca/wp-content/uploads/2019/04/Hayley-e1554994225989.png)
Hayley Kumitch, Technician
Studies the effect of infrared heating on the functional and nutritional properties of pulse flours.
![](https://saskproteins.ca/wp-content/uploads/2019/04/SaakshiP.jpg)
Saakshi Parolia, Technician
Studies the effect of roasting on the functional and nutritional properties of pulse flours.