Martin Scanlon is the Dean of the Faculty of Agricultural and Food Sciences and Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba.
Dr. Scanlon’s research explores the mechanisms of change in the physical and chemical properties of food materials during processing and culinary operations. He is keenly interested in how food processing changes the mechanical properties of food materials, and seeks to design better tasting foods with improved nutrient profiles. For example, his innovative work examining bubbles in bread and noodle dough using ultrasound and the Canadian Light Source synchrotron has opened up new avenues of research that connect to food quality and Canadian wheat production.
He has disseminated his work in more than 120 articles and 125 refereed journal papers. He holds two patents and with his collaborators has brought in over $16.2 million in research funding. He is also active in professional activities, sitting on the editorial boards of two scientific journals and participating in governance roles for scientific societies. He was the first Canadian recipient of the AACC International George W. Scott Blair Lecture Award for exceptional ability in research areas involving rheology and texture as related to cereal-based products. Dr. Scanlon serves on the Board of Directors for the AACC International and has participated on several national and provincial advisory panels, including the Food Development Centre advisory panel and NSERC’s Discovery and Strategic grants panels.
In addition to his research and service, Dr. Scanlon is an inspirational teacher, and has advised or co-advised 81 postdoctoral fellows, graduate students and undergraduate student researchers. His commitment to teaching excellence has inspired students to think creatively and critically, and he has been recognized with University of Manitoba student-nominated awards at the undergraduate and graduate levels.
Dr. Scanlon earned his doctorate in Food Science from the University of Leeds, and joined the University of Manitoba faculty in 1991. Prior to his appointment as Dean, he served as acting head of the Department of Food Science, as the Faculty’s associate dean (research), and as the chair of U of M’s National Centre for Livestock and the Environment. Earlier in his career, he worked at the Canadian Grain Commission Grain Research Laboratory in Winnipeg and the Flour Milling & Baking Research Association in Chorleywood, England.
Faculty of Agricultural and Food Sciences