Maneka Malalgoda

Dr. Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba's Faculty of Agricultural and Food Sciences. Her research focuses on grain chemistry, processing quality, and the development of healthy grain-based food systems.

• PhD in Cereal Science, North Dakota State University
• MSc in Cereal Science, North Dakota State University
• BSc in Medical & Pharmaceutical Biotechnology, University of Applied Sciences, Austria

Dr. Malalgoda's research investigates the physicochemical properties of grain proteins and starches, their functionality in food processing, and the biological activity of grain biomacromolecules. She explores how these components contribute to nutritional value, safety, and structural integrity in bakery applications.

Her recent publications highlight advancements in protein-enriched wholegrain bread, ancient grain processing optimization, oat protein health benefits, and pesticide residue impacts on cereal chemistry. Key trends include the use of analytical techniques (HPLC, LC-MS) and the intersection of traditional grains with modern nutritional needs.

Dr. Malalgoda teaches courses in food science, including FOOD 4100: Current Issues in Food and Human Nutrition, FOOD 3220: Grains for Food and Beverage, and FOOD 3200: Bakery Science and Technology. She supervises graduate research at the University of Manitoba's Ellis Building facility.