Conferencia extraordinaria IATA: "Ultrasonic Methods for Measuring the Quality of Wheat Flour Dough Products and Controlling their Manufacture", por Dr. Martin G. Scanlon

Seminarios
Martes, 13 Noviembre, 2018

Fecha: 13 de Noviembre de 2018,12:30 h
Lugar: Salón de Actos del IATA
Ponente: Dr. Martin G. Scanlon

Martin Scanlon is Associate Dean (Research) in the Faculty of Agricultural and Food Sciences at the University of Manitoba in Winnipeg, Canada. He obtained a BSc in Food Science at the University of Leeds in England, and stayed on to obtain a PhD investigating fracture phenomena in the milling process. He was an NSERC visiting postdoctoral fellow at the Canadian Grain Commission Grain Research Laboratory in Winnipeg and a postdoc at the University of Manitoba. He then returned to England to become Head of the Milling Section at the Flour Milling & Baking Research Association in Chorleywood. Since joining the faculty at the University of Manitoba, he has researched the properties of plant food materials, and how those properties change during processing. He has had a long-standing interest in how porosity affects the mechanical properties of materials, with specific interests in the properties of cellular solids, such as bread. From this interest, he has developed expertise in acoustic assessments of the properties of soft solids, including wheat flour noodles. A research study leave was spent working for Pillsbury in the Department of Mechanical Engineering at Imperial College in London, England. He is the author or co-author of over 240 publications, including 2 patents and 115 refereed journal papers, and with his collaborators has brought in over $15 million in research funding. Two of his PhD students have won major prizes at the University of Manitoba for thesis innovation and quality. He is also active in professional activities, as an Associate Editor of Cereal Chemistry and on the Editorial Board for Trends in Food Science & Technology. He has sat on grant review panels and conducted reviews of programs in Canada and internationally. He currently serves on the Advisory Board for the province of Manitoba’s Food Development Centre, and was just elected to the Board of Directors of AACC International. He was awarded the George W. Scott Blair Award for cereal rheology research (first Canadian recipient) and has received awards for excellence in undergraduate and graduate teaching at the University of Manitoba.