Amanda G. A. Sá, PhD

Postdoctoral Fellow
University of Manitoba
Winnipeg, Manitoba, Canada

Amanda G. A. Sá has a Ph.D. degree in Food Engineering (2022) and a M.Sc. degree in Chemical Engineering (2018) from the Federal University of Santa Catarina (Brazil). Amanda is currently a Post-doctoral Fellow Researcher at the University of Manitoba (Winnipeg, Canada), under the supervision of Dr. James House. Her post-doc project involves the determination of factors impacting the nutritional quality of plant-based protein sources, focused on pulses, oilseed meals and meat alternatives.

Amanda is the Vice-president of the Post-docs and Research Associates Organization (PDRAO) of the Department of Food and Human Nutritional Sciences (FHNS) at the University of Manitoba.

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Presentation(s):

• Impact of extraction methods on protein functionality and nutritional quality of the Laird lentil (Lens culinaris Medik.) protein ingredients

  Monday, April 28, 2025
  10:35 AM – 10:55 AM PST

• New AOCS Standardized In-vitro Protein Digestibility Methods: A Valuable Tool for Informed Food Formulation Decisions

  Monday, April 28, 2025
  10:55 AM – 11:15 AM PST

• Impact of extraction methods on protein functionality and nutritional quality of the Laird lentil (Lens culinaris Medik.) protein ingredients

  Monday, April 28, 2025
  5:00 PM – 6:00 PM PST

• Enhanced sustainable supercritical CO₂ extraction using anti-channeling agents for high oil yield and protein quality in canola meal

  Tuesday, April 29, 2025
  5:00 PM – 6:00 PM PST