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​The Science of Quinoa Germ: Transforming Traditional Pasta into a Superfood​

Broadcast Date: October 24, 2024 | 10:30 a.m. – 11:30 a.m. Central

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Webinar Summary

Quinoa germ (QG), a nutrient-dense source with unique functional properties, offers a promising alternative protein. The upcoming webinar will present a novel process for quinoa germ separation. Given the widespread popularity of pasta, it serves as an ideal vehicle for nutritional enhancement targeting a larger population. In this study, quinoa germ was added to pasta to assess its functionality as a high-protein ingredient in food. The resulting quinoa germ-enriched, high-protein pasta aims to address the dietary needs of specific groups.


Learning Objectives

  1. Understand the nutritional benefits of quinoa germ (QG) as a high-protein addition to pasta.
  2. Learn about the novel process for quinoa germ separation.
  3. Evaluate how quinoa germ enhances the protein content and functionality of pasta.
  4. Explore the development of high-protein pasta enriched with quinoa germ.


About the Presenters

Dr. Amrita Ray
Northern Crops Institute

Dr. Amrita Ray, Milling Specialist at Northern Crops Institute, is a Food Scientist with R&D experience in grain processing, milling and baking. Lead process and product development projects, proficient in analytical chemistry & food safety. Passionate about developing new technologies and transferring to industry, milling course instruction etc. Dr. Ray graduated from Central Food Technological Research Institute, India and moved to USA with a Milling Specialist position at Northern Crops Institute. She has publications in peer-reviewed journals and conference presentations. She has numerous awards in the field her credit. She is a member of different organizations such as IFT, Cereals & Grains Association, Association of Food Scientists & Technologists, India, and is involved with their various activities. Apart from work, she enjoys traveling, reading and exploring food.


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Dr. Suresh Diliprao Sakhare
International School of Milling Technology

Dr. Suresh Diliprao Sakhare, Visiting Scholar, Iowa State University (USA) and Senior Principal Scientist & Course Coordinator, International School of Milling Technology,
CSIR - Central Food Technological Research Institute, Mysore, India, has over 23 years of expertise in grain milling and processing, specializing in wheat and millet processing, product development, and food fortification. He has led over 60 research projects as PI or Co-PI, developed 40 technologies, and transferred more than 200 innovations to the food industry. Dr. Sakhare has published 50+ research papers and presented over 100 at national and international conferences. His research focuses on grain fractionation, food fortification, and the development of innovative milling technologies, alongside a background in plant operations as a Production Manager.


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