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​​Durum Wheat Contributors

Alessandra Marti
Associate Professor, Department of Food, Environmental & Nutritional Sciences (DeFENS), University of Milan​, Italy

Alessandra Marti is an Associate Professor at the Department of Food, Environmental and Nutritional Sciences (DeFENS) at the University of Milan, Italy. Her main research activity focuses on cereal science and technology, with particular interest in pasta from durum wheat, gluten-free grains, and pulses. A multidisciplinary study is usually adopted to provide an in-depth overview of the macromolecular organization in cereal products and to understand the effects of processing on the interactions among the main components in grains (starch, protein, fiber) and related products.

Kun Wang
Research Chemist, Grain Research Laboratory

Kun Wang is the Research Chemist of Bread Wheat and Durum Research at Grain Research Laboratory, Canadian Grain Commission located in Winnipeg, Canada. He received his Ph.D. in Food and Nutritional Sciences from the University of Manitoba in 2016 under the supervision of Professor Susan Anrtfield. His thesis focused on the interactions between flavour compounds and plant-based proteins including pea, canola and wheat proteins. Kun has a strong background and research interest in protein chemistry, protein structure in relation to functionality, food rheology (empirical and fundamental) and experimental milling.

Since joining Grain Research Laboratory in June 2015, Kun has gained great knowledge in the area of cereal science and technology. As a key assistant to research scientist, his major responsibilities include: 1) conduct research projects on bread and durum wheat quality; and 2) coordinate and lead analytical testing for all CGC bread wheat and durum wheat quality assurance programs, including cargo monitoring, harvest survey and plant breeder trial evaluation. Since 2016, Kun has developed a number of wheat quality evaluation methods including rapid extensograph, GlutoPeak for gluten strength and water absorption prediction, and micro-milling protocols, which are currently used in GRL to evaluate wheat quality of breeding lines. He has extended experience in durum wheat, semolina, and pasta quality evaluation.

Kun has authored and co-authored 19 peer reviewed journal articles and one book chapter and presented various technical presentations globally. He was the recipient of the 2015 CIFST Student Leadership Award (National) for his outstanding leadership and contribution to CIFST. Kun also received several other awards including 2016 AACCI Texture Technologies Quality Research Award Finalist, Finalist for IFT 15 Graduate Research Paper Completion – International Division and 3rd place in IFT 13 Graduate Research Paper Competition – Food Chemistry Division. Kun also actively involved in different professional associations, serving as past Co-Chair for AACCI Canadian Prairie Section, members for Cereals and Grains Bread Baking and Pasta Products Technical Committee and Engagement Chair of IFT Food Chemistry Division from 2013-2017.

Frank Manthey, Ph.D.,
Professor of Cereal Science, Department of Plant Sciences, North Dakota State University, Fargo, ND

Frank Manthey, Ph.D.,​ is a professor of cereal science and coordinator of the Cereal Science Graduate Program in the Department of Plant Sciences at North Dakota State University, Fargo. Frank has advised 16 MS degree students and 11 Ph.D. students and has co-authored 132 peer-reviewed papers. For the past 24 years, he has supervised the durum wheat quality and pasta processing laboratory which has been involved in the release of 16 durum cultivars grown in the US northern plains that have the end-use quality that is desired by the milling and pasta processing industries. Currently, his research is focused on the effects of kernel anatomy, morphology, and chemistry on the milling yield of durum wheat. He has been a member of the pasta products analysis committee since 1999.