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Evolution of Flaxseed in Food Applications
October 27, 2021
10:00 AM - 11:00 AM
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Please note the time zone for the webinar is CDT (Chicago, USA; UTC-5).

Flaxseed is a functional oilseed crop which is a rich source of alpha linolenic acid, proteins, carbohydrates, and dietary fiber. In addition, flaxseed has unique components such as lignans and mucilage (natural hydrocolloids) which can deliver health and functional benefits in formulated systems. In this presentation historical use and evolution of flaxseed as an ingredient in food applications. Topics such as flaxseed production, supply chain, composition, quality, nutritional attributes of flaxseed, health benefits, milling, cold press process, ingredient functionality, oxidation, shelf-life issues and product development strategies with whole flaxseed, milled flaxseed and flaxseed oil food systems will be discussed.


Clifford Hall III, Professor, South Dakota State University, USA

Mehmet C. Tulbek, PhD, Director, AGT Foods R&D Centre, Saskatoon, Saskatchewan, Canada

Janitha Wanasundara, Research Scientist, Saskatoon Research and Development Centre, Agriculture and Agri-Food, Canada

  • List Price: Free