Thava VasanthanView profile
Professor
Thava Vasanthan is a Professor in the Department of Agricultural, Food & Nutritional Sciences at the University of Alberta. He holds a Ph.D. in Food Science from Memorial University of Newfoundland (1994), an M.Sc. in Food Technology from the University of Reading (1988), and a B.Sc. in Agriculture from the University of Peradeniya (1986). His research focuses on grain processing science, particularly value-added utilization of carbohydrates like starch and beta-glucans from oats and barley. Key interests include starch fractionation, low glycemic food formulation, and industrial collaboration for product development. Dr. Vasanthan teaches advanced courses such as Science and Technology of Cereal and Oilseed Processing and Integrative Project in Food Safety and Quality . His consulting work involves assisting food and grain industries with process optimization, by-product utilization, and grant applications. He has authored over 100 peer-reviewed articles, with recent work addressing starch nanoparticles, mycotoxin mitigation in grains, and nutritional interventions for animal health. Notable research contributions include studies on beta-glucan extraction from barley, thermal modification of starches, and the role of dietary fibers in gut microbiota modulation. His lab explores both fundamental carbohydrate chemistry and applied solutions for food industry challenges.








