Dr. Sanaa Ragaee, PhD
Editor-in-Chief
Adjunct Professor
Cereal Program Manager at The Department of Food Science, University of Guelph. PhD in Cereal Chemistry and Biochemistry from University of Saskatchewan, Canada
Dr. Ragaee obtained her PhD from University of Saskatchewan Canada. She is an Adjunct Professor and Cereal Program Manager at The Department of Food Science having extensive research experiences working with the grain industry in Canada such as millers, bakers and food developers. She is highly skilled in the fields of grain chemistry and biochemistry. Dr. Ragaee has been working in the areas of effects of processing on bioactive components in cereal products, functionality of different prebiotics on the shelf life and quality of frozen dough, ingredient interactions and their functionality in different formulas, gluten-free products and developing high fiber functional wheat products for the functional food industry. All research projects in Dr. Ragaee laboratory are supported by several food industries in Canada.
Her research interest in the fields of Grain chemistry, Grain processing, Gluten-free products and Functional foods.
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