Assistant Professor, Alternative Protein Sources

Antioxidant properties of peptides from cranberry seed protein powder

Development and application of novel and sustainable plant protein ingredient technologies in food systems and isolation of cholinesterase inhibitory peptides using empirical and bioinformatic assays1. Produced different protein ingredients through fractionation of soluble aggregates from pea protein concentrate at high temperature and different pH to improve functionality. 2. Investigated the effect of temperature, pH, and ultrafiltration processing technologies on the… Show more Development and application of novel and sustainable plant protein ingredient technologies in food systems and isolation of cholinesterase inhibitory peptides using empirical and bioinformatic assays1. Produced different protein ingredients through fractionation of soluble aggregates from pea protein concentrate at high temperature and different pH to improve functionality. 2. Investigated the effect of temperature, pH, and ultrafiltration processing technologies on the physico-chemical and techno-functional properties of pea protein to understand its properties and behavior in food systems. 3. Optimized enzymatic digestion of yellow field pea proteins into protein hydrolysates with ability to inhibit cholinesterase activity.4. Fractionated the enzymatic pea protein hydrolysates into different peptide sizes using membrane ultrafiltration and confirmed their cholinesterase-inhibitory properties.5. Purified and determined the structural characteristics and kinetic mode of cholinesterase-inhibitory peptides. 6. Predicted the structure-function relationship of cholinesterase-peptide complexes using molecular docking assay and Quantitative Structure Activity Relationship (QSAR) studies via Partial Least Squares (PLS) regression.7. Determined the functional and physico-chemical properties of oat protein concentrate extracted by isoelectric precipitation and membrane separation (molecular weight by FPLC, surface hydrophobicity and dichroic spectra) as novel ingredients in food systems.8. Supervised and trained three undergraduate, two masters and three PhD students in different protein analysis, processing technologies and the operation of lab equipment.9. Maintained inventory and ordered replacement supplies as needed,10. Updated lab records and other necessary paperwork.11. Communicated regularly with students, professors, staff, and all university stakeholders in the university environment orally and through emails. Show less

1. Practical teaching topics include serial dilution, microbial enumeration, gram staining, biochemical testing of food pathogens, rapid hygiene monitoring, indicator microorganisms and microbial sequencing.2. Demonstrated microbial and food safety techniques to 100 students in a food microbiology course.3. Taught basic techniques in the study of chemical processes and interactions in food systems virtually and by in-person labs in Food Chemistry. 4. Prepared and organized weekly… Show more 1. Practical teaching topics include serial dilution, microbial enumeration, gram staining, biochemical testing of food pathogens, rapid hygiene monitoring, indicator microorganisms and microbial sequencing.2. Demonstrated microbial and food safety techniques to 100 students in a food microbiology course.3. Taught basic techniques in the study of chemical processes and interactions in food systems virtually and by in-person labs in Food Chemistry. 4. Prepared and organized weekly laboratory materials for both courses for smooth running of the weekly labs.5. Mentored undergraduate students by maintaining regular once a week office 2-hourly appointments. Show less

Oat Protein Project, University of Manitoba, and Richardson MillingAnalyzed the functional and physicochemical properties of oat protein obtained by different extraction methods.

Consumer food safety and handling1. Conducted research on some fruit and vegetable washes are a potential source of microbial contamination. 2. Studied the growth of anaerobic surface bacteria in cleanrooms and spacecraft with applications in food processing, pharmaceuticals, and hospital theaters through the NASA project. 3. Reviewed new Produce Safety Rules (PSR) by the U.S. Food and Drug Administration (FDA) using fact sheets for ease of understanding by the consumer.4… Show more Consumer food safety and handling1. Conducted research on some fruit and vegetable washes are a potential source of microbial contamination. 2. Studied the growth of anaerobic surface bacteria in cleanrooms and spacecraft with applications in food processing, pharmaceuticals, and hospital theaters through the NASA project. 3. Reviewed new Produce Safety Rules (PSR) by the U.S. Food and Drug Administration (FDA) using fact sheets for ease of understanding by the consumer.4. Trained farmers in Washington and Idaho States on the new FDA PSR as a Produce Safety Alliance trainer. Show less

Founded and operated a small bakery business and catering services.• Oversaw all aspects of the business, including management, inspection, and approval of purchases, transportation, and storage of all foodstuffs supplied to the facilities of the clients.

1. Maintenance of fish data bases2. Analysis of fish and water samples in conjunction with third party laboratories.3. Formulation and sales of fish feeds.4. Support various fish facility operations as needed.

Microbiological analysis of water and automated gas oil samples.

1. Quality Control of products - Flour meals and Vegetable oil.2. Microbiological analysis of line and end-product for safety.