DEPARTMENT HOME

OVERVIEW

PROGRAMS & COURSES

FACULTY & STAFF

RESEARCH

FACILITIES

GRADUATE STUDENTS

Martin G. Scanlon, Ph.D. (Leeds), Professor
Food processing: physical and structural changes in plant materials during processing; size reduction operations.

Office: 224 Ellis Building
Telephone: (204) 474-6480

E-mail: scanlon@cc.umanitoba.ca

CURRENT RESEARCH

The teaching, research and service work performed in our Group can be roughly broken into four components:

• Processing
• Mechanical Properties, Structure and Texture of Foods
• Potatoes
• Wheat Flour, Dough and Bread

although, it will be appreciated that substantial overlap will occur between the different components.

New! Bubbles in Food

Sounding Out Wheat Quality