Jim Dexter, PhD

Jim Dexter came to the Grain Research Laboratory (GRL) immediately after earning his PhD in cereal chemistry from the University of Manitoba's Plant Science Department in 1974. Initially, he investigated the biochemical basis for pasta-making quality, researched the effects of processing conditions on pasta quality, and developed durum wheat quality screening techniques. In 1982, he became program manager of the GRL's Milling Research unit and extended his research interests to wheat milling, bread-making and noodle-making. In 1993, he was appointed adjunct professor in the Food Science Department of the University of Manitoba.

Jim Dexter is very active in scientific societies. In 2002, he was elected president-elect of the American Association of Cereal Chemists. He is the Canadian delegate to the International Association for Cereal Science and Technology (ICC), a member of the ICC Executive Committee, and a member of the Association of Operative Millers Technical Committee. He also chairs the Canadian Advisory Committee to ISO Technical Committee 34, Sub-Committee 4, Cereals and Pulses.

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