Dave Hatcher PhD

Canadian Grain Commission employee since 1984.

Research Scientist/Program Manager
Analytical Services and Asian End Products
Crops Section
Grain Research Laboratory

Area of expertise:

  • Investigation of biochemical components responsible for colour and texture of wheat products
  • Texture measurement of food products, gluten proteins and enzymes responsible for influencing wheat products and noodle quality
  • Use of ultrasonics in the investigation of raw and cooked noodle rheology
  • Investigation of gluten protein structure by mass spectrometry and its corresponding influence on wheat products quality

Education

  • Doctorate
    Plant science/biochemistry
    University of Manitoba
    1990
  • Master of Science
    Plant science/biochemistry
    University of Manitoba
    1982
  • Bachelor of Science (4 year program)
    Biochemistry/Geography/Environmental Studies
    University of Winnipeg
    1977

Professional affiliations and development

  • Chair, Standard Council of Canada, Technical Committee 34, Grains and Pulses, 2007-present
  • Member, Western Standards Committee Wheat Sub-committee, 2000-present
  • Member, Prairie Grain Development Committee, Wheat, Rye & Triticale Quality sub-committee, 1999-present
  • Adjunct Professor, Dept. of Food Science, University of Manitoba 1999-present
  • NSERC Strategic Grant Co-Investigator on the Use of Ultrasonics to Study Asian Noodle Texture. 2010-2014
  • Chair, AACC International, Enzyme Technical Committee, 1998-2008
  • Chair, AACC International ,Asian Products Technical Committee, 1997-2001

Publications

See the Canadian Grain Commission list of published scientific and technical papers.