Topic 1：Effect Of Advanced Oxidative Decontamination on The Techno-Functional and Microbiological Properties Of Flaxseed During Storage
Lecturer：Dr. Jitendra Paliwal
Topic 2：Designing Low-GI Bakery Foods: Integrating Starch Science and Processing Strategies for Healthier Outcomes
Lecturer：Dr. Cristina M Rosell
Time：10:00—11:30, Monday, August 11th, 2025
Avene：B8-235, University Town Campus
About the Speaker：
Dr. Jitendra Paliwal is the Vice-President of Research and Innovation at The University of Winnipeg. Over the past two decades, he has built an internationally recognized research program in food quality monitoring, utilizing advanced electromagnetic imaging, microstructural characterization, and vibrational spectroscopy techniques. His pioneering work on plant proteins, particularly in understanding the changes in protein quality due to milling and storage, is widely regarded as seminal. His team is currently developing lab-on-a-chip microfluidics technology to isolate sulfur-richamino acids in leguminous crops, aiming to position plant proteins as viable alternatives to animal proteins. To create a safe food supply, Dr. Paliwal’steam is also investigating advanced oxidative decontamination of agricultural commodities.
Dr. Paliwal serves on the editorial boards of two prestigious Elsevier journals, has published 170 peer-reviewed technical articles, and has contributed to training more than 120 students and scholars. He has delivered numerous invited talks worldwide and has held Honorary Visiting Professor appointments at the South China Universityof Technology (SCUT) since 2016 and at Amity University in India since 2025. Heis also an Adjunct Professor in the Department of Biosystems Engineering at the University of Manitoba. Beyond academia, he has made significant contributionsto the engineering profession, serving as the 100th President of Engineers Geoscientists Manitoba (EGM) and currently representing Manitoba on the Engineers Canada board. He is a Fellow of Engineers Canada and the Canadian Society for Bioengineering.
Cristina M Rosell is Head of Department of Food and Human Nutritional Sciences in the University of Manitoba and Adjunct Professorin the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She was appointed Vicedirector (2011-2015) and Director of IATA (2015-2019). Dr. Rosell has been invited professor in North Caroline University (US), La Trobe University(Australia), and University of California Davis (US), Associate Professor inthe University of Valencia (UV) and Distinguished Professor at Tec Monterrey(Mexico). She has been involved in numerous National (Spanish Ministry ofScience and Technology), European and International research projects relatedto cereals, grains and baked goods. She has been President of Spanish Association of Cereal Science and Technology (AETC) (2011-2019), Spanish representative in the International Standardization Organization (ISO) and European Standardization Committee (CEN) for Cereals and derivatives(2008-present). Fellow of the International Association for Cereal Science and Technology (ICC). She has more than three hundred international peer reviewed scientific publications and book chapters on cereals (HI 71). Editor in Chiefof the Journal of Cereal Science. Main research topics include: to enhance themarketability and healthfulness of cereals and grains commodities and processedproducts to meet consumer and producer demands.
