Harry Sapirstein
Associate Professor
Departments of Food and Human Nutritional Sciences
Canada
Biography
Associate Professor, Department of Food Science, Faculty of Agricultural and Food Sciences, University of Manitoba ,Teacher of undergraduate and graduate courses in the areas of baking science and technology, cereal chemistry, food safety, food analysis, technical communications ,Scientific and technical expertise in cereal chemistry, wheat quality for breadmaking, structure and composition of gluten proteins, bran composition, phenolics and antioxidants, in vitro digestion, digital imaging of grain and baked good products, applied multivariate statistics ,Managed more than $2.6 million in research grant projects as principal investigator ,More than $3.0 million in research grant projects as co-investigator ,Published 76 scientific papers including 49 scientific papers in international peer-reviewed journals, 17 papers in conference proceedings, and 10 book chapters ,Supervised 20 graduate student thesis projects; 19 theses published, 1 project ongoing ,Presented over 100 papers at national or international scientific meetings including 19 invited papers ,Developed or co-developed computer software for the following applications: wheat cultivar identification based on protein fingerprints, grain inspection and grading by digital imaging, crumb grain measurement of baked goods by digital imaging ,Former Associate Editor, Cereal Chemistry ,Former Chair, Canadian Prairie Section, AACC International ,Former Chair, Protein Division, AACC International ,Program Chair, 2001 Annual Meeting of AACC International ,Member, Prairie Grain Development Committee
Research Interest
Grain chemistry and processing, Wheat quality for breadmaking, Structure and composition of gluten proteins, Bran composition and antioxidants, Digital imaging of grain and baked good products.
