Lovemore Nkhata Malunga, Ph.D.
To examine the structural–activity relationship of cereal grain and pulse components with their perceived functional or nutritional properties and how processing affects this relationship. Also to investigate the effect of genotype, environment, processing, and their interaction on cereal grain quality traits.
Current research and/or projects
- Evaluating the application of waste oat starch in cellophane noodles and starch biofilms
- Mitigating free asparagine, acrylamide precursor
- Evaluating the effect of processing methods, genotype, and environment on the extractability of protein from oats and characterizing physicochemical and nutritional attributes of oat protein.
- Investigating the effect of heat treatment on the storage stability, functional properties, and sensory and microbial quality of food-grade canaryseed groats and flours.
Research and/or project statements
Our research program aligns with AAFC strategic objectives by improving attributes for food and non-food uses and addressing threats to the agriculture and agri-food value chain. Our research program addresses the needs of all members of the value chain, from producers, breeders, industry and consumers (farm to fork).
Our research supports AAFC strategy in cereal grains and pulses with a focus on maximizing the health potential of cereals and pulses, identifying components, bioactives or milling fractions and their physiochemical, functional and nutritional properties.
Our research program supports AAFC strategy in Agri-Food by developing new agri-food processes and ingredients with health and functional attributes, and exploring by-product utilization.
Our research program also identifies the safety of cereal products by identifying threats formed during food processing.
Education and awards
Ph.D. Food Sciences, University of Manitoba, Canada, 2016.
M.Sc. Agriculture (Human Nutrition), Hebrew University of Jerusalem, Israel, 2009.
B.Sc. Food Science and Technology, University of Malawi, Malawi, 2003.
Sharifi, M., C Moffat, D. Ensing, S. Debnath, J. MacDonald, J. Pollard-Flamand, K. Fong, L. Malunga, S. Joseph, V. Marshall, B. Rabie, T. Nelson, C. Harlton, and D. Martin. 2022. Revitalizing knowledge of scwicw’s growing conditions, propagation and preservation. Report to Neskonlith Indian Band.2022 - View publication details
Malunga, L.N., Ames, N., Khorshidi, A.S., Thandapilly, S.J., Yan, W., Dyck, A., Waterer, J., Malcolmson, L., Cuthbert, R., Sopiwnyk, E., Scanlon, M.G. (2021). Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction. Food Chemistry, [online] 344 http://dx.doi.org/10.1016/j.foodchem.2020.1286302021 - View publication details
Xie, Y., Malunga, L.N., Ames, N.P., Waterer, J., Khorshidi, A.S., Scanlon, M.G. (2021). Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat. Cereal Chemistry, [online] 98(1), 89-99. http://dx.doi.org/10.1002/cche.103642021 - View publication details
Malunga, L.N., Ames, N.P., Masatcioglu, M.T., Khorshidi, A.S., Thandapilly, S.J., Cuthbert, R.D., Sopiwnyk, E., Scanlon, M.G. (2019). Free asparagine concentrations in Canadian hard red spring wheat cultivars. Canadian Journal of Plant Science, [online] 99(3), 338-347. http://dx.doi.org/10.1139/cjps-2018-01342019 - View publication details
Malunga, L.N., Joseph Thandapilly, S., Ames, N. (2018). Cereal-derived phenolic acids and intestinal alpha glucosidase activity inhibition: Structural activity relationship. Journal of Food Biochemistry, [online] 42(6), http://dx.doi.org/10.1111/jfbc.126352018 - View publication details
Research Scientist, Agriculture and Agri-Food Canada
Adjunct Professor, Depart of Food and Human Nutritional Sciences, University of Manitoba