Brasathe Jeganathan

About

Brasathe Jeganathan is an Assistant Lecturer at the University of Alberta, Canada. His research primarily focuses on the extraction and fractionation of plant proteins, particularly from faba beans and quinoa, and the impact of various cultivation conditions on their properties. He has also investigated novel techniques such as plasma-activated water for improving food safety and quality in cereal grains. His recent articles contribute to the field of food science and technology, emphasizing clean-label approaches and innovative processing methods.