CURRENT RESEARCH INTERESTS
Current research efforts are focused on the utilization of pulses and oilseeds. One area of interest is the isolation and properties of proteins from these crops. Of particular importance is the interaction between the protein and other food components (minor components and flavours) and the impact of these interactions on the gelation properties of the proteins.
A second area of interest is to improve the use of pulse crops. A range of approaches have been investigated including heat treatments (infrared and radiant) of the seeds as well as preparation and utilization of flours prepared from these crops. This includes the preparation of high-protein, high-fibre, and sometimes gluten-free, products.
Office: 201 Ellis Building
Telephone: (204) 474-9866
E-mail: susan_arntfield@umanitoba.ca
1989 Ph.D in Food and Nutritional Sciences. University of Manitoba, Winnipeg, Manitoba Thesis Title: Microstructural and Rheological Properties of Protein Networks from Ovalbumin and Vicilin
1977 M.Sc. in Agricultural and Food Chemistry McGill University, Montreal, Quebec Thesis Title: Factors Affecting Thickening and Gelation of Rapeseed Flour and Protein Isolates
1974 B.Sc. in Food Science Macdonald College of McGill University, Ste. Anne de Bellevue, Quebec
