Position: Associate Professor
Human Nutritional Sciences
Room 204, Richardson Centre for Functional Foods and Nutraceuticals
196 Innovation Drive
Winnipeg, MB R3T 6C5 Canada
Phone No.: (204) 474-9976
Fax No.: (204) 474-7592
Dr. Thiyam-Holländer's research is centered around the extraction, quantification and isolation of minor components such as phenolic compounds from by-products of edible oil processing, mainly canola. She is also researching the impact of various novel aspects of processing on canola oil and minor components. Her focus is also on plant-based functional foods and nutraceutical ingredients and the impact of innovative technology, isolation and optimization.
2005 Ph.D. University of Kiel, Germany
2000 M.Sc. IIT-Kharagpur, India
Areas of Specialization:
The long-term objective of my research program is to elucidate new knowledge surrounding plant-based antioxidants and give mechanistic insight into the structure-function relationship to support antioxidant function. This is a long-term commitment to food quality, nutrition and health through research on the benefits of natural antioxidants. This will also contribute to the commercial focus of functional foods, nutraceuticals and the food bioactives market. My program aims to prove the notable function of sinapic acid derivatives (referred to as sinapates) as antioxidants in lipids, emulsions and bridge the existing gap in knowledge for food applications and health benefits. My approach involve assessment of analytical methods for value-addition and determining quality, processing design, and applications to regulatory guidelines. I value technological and innovative “green” processing approaches.
My laboratory has contributed significantly to answer questions related to the chemistry of production, bio-processing and mechanistic insights for antioxidant function, and other food quality attributes. The regulatory framework of oilseeds is based on quality centred on phytochemicals and minor components. The most active antioxidants find usage in the management of many oxidative stress-related diseases. Several theories are put forward by researchers, one being that the addition of an alkyl ester side chain has a positive effect on the partition coefficient of sinapic acid, improving its utility as an antioxidant in a more lipophilic medium. Modifications of the aromatic ring in the number and position of hydroxyl groups, the carboxylic group through esterification to different moieties, and decarboxylation to smaller molecules, generates interest to empower antioxidant efficacy. The interdisciplinary subject has its roots in food science, food chemistry, agriculture, plant science, analytical chemistry and application in animals and humans; all of which are essentially applied disciplines.
Current openings with Dr. Thiyam-Holländer's Team
1. Student Research Assistant [with option of Senior Thesis, applicant must be full-time student in Human Nutritional Sciences] (1)
Open positions - MSc. & post-doctoral/visiting scientists
Positions open for highly motivated MSc/PhD students and post-doctoral fellow in the area of analytical and lipid chemistry are encouraged. Students who qualify for UMGF, MGS and MHRC fellowships are encouraged to submit their intent. Qualified
Post-docs and visiting scientist who qualify for MHRC and other Canadian fellowships are welcome to submit their intent.
Dr. Usha Thiyam-Holländer
Richardson Center for Functional Foods & Nutraceuticals,
196 Innovation Drive, Winnipeg, MB, R3T6C5, Canada.
Publications (1 under review; 2-7 online first):
Click here for older publications.