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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

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

TEACHING RESPONSIBILITIES

Current Courses

AGRI 1510 Production, Distribution and Utilization of Agricultural Products.
FOOD 4230 Food Research.
FOOD 4310 Introduction to Hazard Analysis and Critical Control Points(HACCP).
FOOD 4510 Food Product Development .
FOO 7150 Food Proteins.
FOOD 7270 Food Rheology.

Graduate Students (recent past and present)

2004 - A. Pinterits (functional properties of canola proteins)

2001 - 2004 A. Ser (canola glucosinolates)

2000 - 2003 J. Richardson (bean microflora during micronization)

2000-2002 G. Bellido (micronization of beans)

1999 - 2004 F. Uruakpa (properties of canola protein/ polysaccharide mixtures)

1998 - 2001 R. Toews (micronization of peas)

1998 - 2000 Y. Zhao (micronization of lentils)

1997 - 2000 T. Ranadheera (gelation of pea protein/polysaccharide mixtures)

1994 - 2000 A. Kuo (treatment of effluent from legume processing)

1996-1999 R. Cai (canola phenolics) Ph.D.

1995-1999 D. Aime (use of fat replacers in dairy products) M.Sc.