Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. She leads the Grain Chemistry and Processing Quality research program, where her research focuses on grains such as wheat, oat, and underutilized grains. In some of the most recent work, Maneka has focused on developing nutrient-dense, especially protein-enriched bakeryproducts. Her ongoing work focuses on wholegrain refrigerated dough, ingredient technology to enhance the functionality of perennial grains and pulse ingredients for bakery applications.