Presentations

Presentation Schedule

TimeFirst NameProgramInstitutionDepartmentPresentation Title
1:30 - 1:40 pmNidia Leticia Ruiz ZambranoPhDInstituto Tecnologico y de Estudios Superiores de MonterreySciences and EngineeringTowards the development of chickpea beverages using physical and enzymatic treatments
1:40 - 1:50 pmHarshani Nadeeshani Vidana HewagePhDUniversity of ManitobaFood and Human Nutritional SciencesClimate-smart white lupin as a sustainable source for the alternative protein industry: Impact of extraction on protein functionality and quality
1:50 - 2:00 pmDilanganie DissanayakaPhDUniversity of SaskatchewanFood and Bioproduct SciencesIncreasing the protein content in starch-rich pulse flours by submerged fermentation using GRAS microorganisms
2:00 - 2:10 pmFadi RamadanPDFUniversity of ManitobaFood and Human Nutritional SciencesSpecific Dietary Protein Sources Reduce Hepatic Steatosis Independently of Body Weight
2:10 - 2:20 pmDeepak KadamPDFUniversity of ManitobaFood and Human Nutritional SciencesPea protein-derived peptide as a bitter taste (T2Rs) blocker
3:30 - 3:40 pmMaheshika Dilrukshi JayasingheMScUniversity of ManitobaBiosystems EngineeringEnhancing sustainable protein utilization by modifying the techno-functional properties of pulse seeds using micronization processing
3:40 - 3:50 pmNnedinso AguwaMScUniversity of ManitobaFood and Human Nutritional SciencesAcute effects of cooked Canadian wild rice consumption on appetite and glycemic response in adults
3:50 - 4:00 pmVidheesha AbeysingheMScUniversity of ManitobaFood and Human Nutritional SciencesCanola protein-based sustainable food packaging materials: Effect of chemical modification of protein and nanomaterials
4:00 - 4:10 pmAmanjeet SinghMScUniversity of ManitobaFood and Human Nutritional SciencesHigh moisture extrusion texturization of air classified barley protein for production of novel meat analogues
4:10 - 4:20 pmNancydeep KaurMScUniversity of ManitobaFood and Human Nutritional SciencesImpact of germination on gluten functionality and mixing properties of Canada Western Red Spring wheat flour