Abdelaal Elsayed is a Special Graduate Faculty in the University of Guelph.Working as Special Advisory Group Member to the Board of Directors of the Canaryseed Development Commission of Saskatchewan (CDCS). He is working as research scientist in the projects:Properties of health-promoting components in navy beans and various canned products affected by thermal processing, Nutritional quality of organic spelt products, Developing a detoxification process for vomitoxin-contaminated wheat kernels for food uses Development of functional grain products: (1) high-lutein wheat and corn products, (2) anthocyanin-rich cereal products (3) high-antioxidant cereal products, Effects of pearling levels on absorption of dietary carbohydrates for the development of healthy barley-based foods.

Chemistry of grains, food product development, functional foods, value-added grain products, ancient grains, food characteristics, food components, food quality, food processing, milling and baking, crop fractionation, extrusion,carotenoids, anthocyanins, whole grain food, nutritional quality, development of grain-based functional foods and ingredients with a particular interest in carotenoids and anthocyanins, i.e. high-lutein whole grain functional foods and anthocyanin-rich functional ingredients, expanding food use of barley by enhancing and understanding its health properties particualry glycemic response diversifying grain industry by identifying novel products and processes, exploring nutritional properties of organic spelt products, development of a feasible detoxification process for vomitoxin or deoxynivalenol contaminated cereals.