|
S.
Arntfield, Ph.D. (Manitoba) Professor
Food chemistry:
structure and function of pulse and oilseed proteins; protein
ligand interactions in relation to protein function.
Office: 201 Ellis Building
Telephone: (204) 474-9866
Email: 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 |
