Adam J. Franczyk, MSc (he/him/his)

Ph.D Candidate
University of Manitoba
Winnipeg, MB, Canada

Adam is a PhD candidate in his final year at the University of Manitoba. His thesis studies factors which influence in vitro protein digestion in pulses subjected to various milling, post-processing treatments, and end-use applications. The objective of these studies is to better understand the extent to which these factors, such as anti-nutritional factors and protein structure, influence estimations of protein quality. The outcome of this thesis may help guide scientists on further studies on how to best estimate protein digestibility and quality, in addition to understanding how these evaluations may potentially influence policy, through front-of-package label claims.

Disclosure information not submitted.

Presentation(s):

• Assessing in vitro methodologies for the determination of protein digestibility, amino acid digestibility, and protein quality

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT

• Assessment of anti-nutritional factors and in vitro protein quality in yellow pea and its derivatives under different food processing methods

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT

• The impact of amino acid reference patterns on the in vitro protein quality of pre-treated pulse products

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT