As the project manager for the Cigi Pulse Flour Milling and Utilization, my role is to coordinate the knowledge development behind using pulse flours as food ingredients. This includes everything from managing production planning on producing pulse flours, interpreting physical, functional and compositional data on the quality of pulse flours and also determining how the quality of pulse flours can contribute to the quality of foods formulated using pulse flours as food ingredients. My role is also to communicate these results to the industry to enable the pulse industry to react quickly to food demands for high protein, high fibre, wheat and soy free, non GMO food ingredients.

Research on MSc thesis to incorporate pea flour ingredients tortillas and puffed expanded snack food products.