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Hire Dr. Renuka W.

Canada

Profile Summary

I am a cereal scientist with an outstanding knowledge in cereal science and technology and hands on experience in wheat flour quality testing, cereal based food product development, functional food product development, and product and nutritional quality evaluation of baked goods. In the past, I have successfully elevated the resistant starch content of pulse flour by physicochemical modification and utilized in low glycemic food product formulation. In addition, I am an expertise in troubleshooting of instruments utilized in wheat flour quality testing (Farinograph, Amylograph, and Extensograph from Brabender, Alveograph and SDmatic from Chopin, and Glutomatic, Falling number, and NIR moisture analyzer from Perten) and testing flour quality by utilizing them.

Subject Matter Expertise

• ☆ Chemistry
• ☆ Food Science
• ☆ Food Chemistry
• ☆ Food Testing
• ☆ Product Development
• ☆ Stability Testing
• ☆ Formulation
• ☆ Food Law

Services

• Writing
• Research
• Consulting
• Product Development

Writing Technical Writing

Work Experience

Independent Researcher

Conestoga College, ON, Canada

July 2017 - Present

Cereal Chemist

SGS Canada Inc.

April 2016 - October 2016

NSERC Visiting Fellow

Guelph Food Research Centre

January 2015 - April 2016

Postdoctoral Research Fellow

Guelph Research & Development Centre, Agriculture & Agri-Food Canada

January 2015 - April 2016

Postdoctoral Research Fellow

Department of Food Science, University of Guelph

July 2013 - January 2015

Education

PhD (Food Science)

University of Guelph

May 2008 - June 2012

MSc

Memorial University, Canada

September 2002 - April 2005

BSc (honors) in Chemistry

University of Sri Jayawardenepura, Sri Lanka

August 1995 - July 1999

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Raghunathan, R., Hoover, R., Waduge, R., Liu, Q., Warkentin, T.D.(2017). Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada . Food Chemistry. 221. p. 1514-1521.

Waduge, R.N., Warkentin, T.D., Donner, E., Cao, R., Ramdath, D.D., Liu, Q.(2017). Structure, physicochemical properties, and in vitro starch digestibility of yellow pea flour modified with different organic acids . Cereal Chemistry. 94. (1). p. 142-150.

Pinhero, R.G., Waduge, R.N., Liu, Q., Sullivan, J.A., Tsao, R., Bizimungu, B., Yada, R.Y.(2016). Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact . Food Chemistry. 203. p. 356-366.

Maaran, S., Hoover, R., Vamadevan, V., Waduge, R.N., Liu, Q.(2016). In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains . Food Chemistry. 192. p. 1098-1108.

Waduge, R.N., Kalinga, D.N., Waduge, R.N., Kalinga, D.N., Bertoft, E., Seetharaman, K.(2014). Molecular structure and organization of starch granules from developing wheat endosperm . Cereal Chemistry. 91. (6). p. 578-586.

Waduge, R.N., Xu, S., Bertoft, E., Seetharaman, K.(2013). Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy . Starch/Staerke. 65. (5-6). p. 398-409.

Kalinga, D.N., Waduge, R., Liu, Q., Yada, R.Y., Bertoft, E., Seetharaman, K.(2013). On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches . Starch/Staerke. 65. (9-10). p. 791-800.

Waduge, R.N., Xu, S., Seetharaman, K.(2010). Iodine absorption properties and its effect on the crystallinity of developing wheat starch granules . Carbohydrate Polymers. 82. (3). p. 786-794.

Waduge, R.N., Hoover, R., Vasanthan, T., Gao, J., Li, J.(2006). Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content . Food Research International. 39. (1). p. 59-77.