Dr Thava Vasanthan's research focus has been on value-added processing of grains (cereal and pulse grains) and tubers with an emphasis on fractionation, characterization and utilization of carbohydrates, especially starch and mixed linkage beta-glucans. His studies have included milling and air-classification of cereal grains; evaluation of physicochemical properties of prime and small granule cereal and pulse starches; oats and barley beta-glucan extraction, characterization and food applications; starch digestibility profiling (RS, SDS and RDS) and low glycemic food formulation strategies; pilot scale technical and economic feasibility studies on oat/barley starch, beta-glucan and protein refining.
He has been serving as a consultant to grain, starch, fiber and food processing industries and assisted them in chemical analysis, new product development, by-product utilization and preparation of industrial research grant applications. He currently serves as a Professor at the University of Alberta, Canada. During his visit to Australia, our producer, Kulasegaram Sanchayan had an opportunity to talk to him about the grains we eat and what we should look for in our diet.
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