Lovemore Nkhata Malunga, Ph.D.

Image Lovemore Malunga
Research Scientist

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.

Key publications

  1. 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-2018-0134

    2019 - View publication details

  2. 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.12635

    2018 - View publication details

Research facility

Route 100, Unit 100-101
Morden, MB R6M 1Y5
Canada

Affiliations

Research Scientist, Agriculture and Agri-Food Canada

Adjunct Professor, Depart of Food and Human Nutritional Sciences, University of Manitoba

Language

English