Scientific Advisory Board

The Pulse Scientific Advisory Panel includes experts in nutrition and food science topics and are available to answer technical questions surrounding pulses and to provide recommendations to serve the Canadian pulse industry, agriculture industry and Canadians as a whole.

Professor of Nutritional Sciences, Physiology and Medical SciencesUniversity of Toronto

Dr. G. Harvey Anderson is Professor, Departments of Nutritional Sciences and Physiology, Faculty of Medicine, University of Toronto and Director of the University-Industry Program in Food Safety, Nutrition and Regulatory Affairs. Dr. Anderson received his B. Sc. (Agriculture) and M. Sc. (Animal Nutrition) at the University of Alberta and his Ph.D. (Nutritional Sciences) at the University of Illinois. After postdoctoral experience at the Massachusetts Institute of Technology, he joined the University of Toronto. He has served the University in the positions of Associate Dean, School of Graduate Studies, Dean and Associate Dean for Research, Faculty of Medicine, Chair of the Department of Nutritional Sciences, and member of the University's Governing Council. Dr. Anderson's research on protein and amino acid metabolism, food selection and intake regulation in adults and children, diet and behavior, infant nutrition, total parenteral nutrition, and diet and chronic disease (with emphasis on carbohydrates and proteins), has led to over 300 publications and the training of more than 100 M.Sc. and Ph.D. students and postdoctoral fellows.

Research Scientist, Food R&D Centre

Agriculture and Agri-Food Canada (St. Hyacinthe, Quebec)

Dr. Joyce Boye is a research scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec. She has a Bachelor's degree in Chemical Engineering (University of Science and Technology, Ghana) and a Ph.D. in Food Science (McGill University, Montreal). Dr. Boye leads a comprehensive research study in the area of plant protein research and food allergy. Her research activities in the past 15 years have been directed at value-added processing of a variety of crops, developing techniques for the isolation, extraction and characterization of proteins from plant sources and identifying areas of application for the food industry. During this time her research team has done extensive work on soybeans, soy-based products, peas, lentils, chickpeas, beans, canola and hemp working in collaboration with industries from the private sector to develop new techniques and new products.

Her projects have resulted in the development of several declarations of inventions, novel food products and licence agreements between AAFC and the collaborating companies. Selected awards received in her career include the André-Latour 2001 and 2005 Innovation Prizes (Governor's Foundation/Food Research and Development Centre), the 2001 Research Partnership Prize of Excellence (Agriculture and Agri-Food Canada) and the VMAC Award of Distinction 2001. Her work on novel techniques for processing soy recently won the 2005 Canadian Agri-Food Award of Excellence for Innovation in Agriculture & Agri-Food.

Research Scientist, Special Crops, Oilseeds and Pulses

Canadian International Grains Institute

Dr. Linda Malcolmson joined CIGI in 1998 and holds the position of Lead Research Scientist, Special Crops, Oilseeds and Pulses. In this role, she provides technical marketing support in the area of special crops, oilseeds and pulses. She is also responsible for directing an applied research program at CIGI in the area of special crops and pulses. Prior to joining CIGI, Linda was a Professor and Director of the George Weston Limited Sensory and Food Research Centre at the University of Manitoba. She continues to hold an appointment with the University of Manitoba as an Adjunct Professor. She received her Ph.D. in Food and Nutritional Sciences from the University of Manitoba.

Professor of Food and Bioproduct Sciences

University of Saskatchewan

Dr. Bob Tyler is a Professor in the Department of Food and Bioproduct Sciences, an Associate Member in the Department of Plant Sciences and Acting Associate Dean (Research) in the College of Agriculture and Bioresources at the University of Saskatchewan. He has served previously as Department Head and Associate Dean Academic and spent a year's leave with Saskatchewan Wheat Pool Research and Development as Manager of Processing Research and held the position of Food Processing Chair at the University of Saskatchewan for one year. He joined the University in 1990 after ten years with the National Research Council in Saskatoon.

Dr. Tyler's teaching and research activities are primarily in the areas of crop quality and utilization and food processing. His particular research emphasis has been pulse crop quality and utilization, where for more than thirty years he has investigated wet, dry and alcoholic fractionation processes, starch and protein functionality and utilization, extrusion texturization and expansion, and product development. He is co-inventor of processes for cationization of pea starch, manufacture of a pasta-like product from pea flour and fractionation of canola meal. He interacts extensively with the grain and food processing sectors in a technical service/problem solving role.

Director, Richardson Centre for Functional Foods and Nutraceuticals

University of Manitoba

Dr. Peter Jones joined the University of Manitoba in 2005 as Director of the Richardson Centre for Functional Foods and Nutraceuticals. He holds a Doctorate in Nutritional Biochemistry from the University of Toronto. Previously, Dr. Jones was a professor in the School of Dietetics and Human Nutrition at McGill University from 1994-2005 (and Director from 1994-1999) holding a cross-appointment in the Department of Medicine.

Currently, Dr. Jones serves as President of the Danone Institute for Nutrition in Canada and is Past-President of the Canadian Society for Nutritional Sciences. He also has sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert consultant Panel for Energy and Protein Requirements in Human Nutrition. Dr. Jones has served on national grant review committees including Canadian Institutes of Health Research (CIHR) and Heart and Stroke as well as on Editorial Boards for journals including the American Journal of Clinical Nutrition and Nutrition Reviews.

Dr Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents.

Research Scientist, National Bioproducts and Bioprocesses Program

Agriculture and Agri-Food Canada, PARC Summerland

Dr. Dave Oomah is a research scientist responsible for crop utilization of the National Bioproducts and Bioprocesses Program at Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre (PARC), Summerland, British Columbia. He is also an Adjunct Professor in the Department of Food, Nutrition and Health at the University of British Columbia, Vancouver. He received his M.Sc. Degree in Agricultural Chemistry and Soil Science from Timiryazev Academy of Agriculture, Moscow, former USSR, and his Ph.D. in Plant Science (Cereal Chemistry) from the University of Manitoba, Winnipeg, Manitoba. Dr. Oomah has been active in crop utilization research since 1980 and has authored/co-authored over 75 research papers and 18 book chapters.

His research interests have ranged from processing of cereal, legumes, and oilseeds to the physico-chemical characterization of major components from traditional and alternative crops, genetic and seasonal variations of secondary metabolites in oilseeds, anti-nutritional factors in oilseeds and legumes, and recently modern methodology assessing functional foods and nutraceuticals. He has special expertise in the area of phytochemicals from flaxseed, pulses, botanicals, fruits and high value alternative crops.