Sanaa Ragaee 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. She 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 her laboratory are supported by several food industries in Canada. Sanaa Ragaee 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. She 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 her laboratory are supported by several food industries in Canada.

Chemistry and Biochemistry