Brigitte Dupuis, PhD

Brigitte Dupuis joined the Canadian Grain Commission in May 2004 as program manager for Variety Identification Monitoring in the Grain Research Laboratory. Prior to her appointment, she was a technical baking specialist in Baking Technology at the Canadian International Grains Institute (CIGI) in Winnipeg, Manitoba. From February 1999 to March 2000, she worked for General Mills, Inc. in Minneapolis, Minnesota as a research food scientist.

Brigitte Dupuis' graduate research involved the use of electrophoresis and reversed phase high performance liquid chromatography methods to evaluate bread wheat protein quality. At General Mills, Inc. she developed and coordinated research projects related to flour quality evaluation for baking applications. At CIGI, she evaluated the baking performance of flours milled from Canadian wheats and competitor wheats.

Brigitte Dupuis holds a doctorate in food and nutritional sciences and a master's degree in food sciences from the University of Manitoba and a bachelor's degree in food science from McGill University in Ste-Anne de Bellevue, Quebec.

The CGC has a bibliographic database of scientific papers by GRL staff. For Brigitte Dupuis' scientific papers, search the Bibliography of Scientific Papers.