Repurposing spent grain into tableware and cutlery / Product Development for a new candy straw - ON-160
Preferred Disciplines: Food science, Chemistry, Biochemistry, Biotechnology, or a related field (Masters, PhD or Post-Doc)
Project Length: 8-12 months (2 units)
Desired start date: As soon as possible
Location: Toronto, ON
No. of Positions: 1-2
Preferences: Toronto, Guelph, or Montreal
About the Company:
The company is a food innovation company with a mission to produce food solutions and products that reduce environmental. We aim to be a conversation starter on plastic waste, and aim to repurpose food waste into other usable products.
Project 1- Repurposing spent grain into tableware and cutlery: This project revolves around spent grains and determining a methodology to extract and repurpose spent grains (waste material from beer brewing process) into a product for manufacturing.
Project 2 - Product Development for a new candy straw: Plastic straws are a growing concern in the foodservice industry. Many businesses are looking for straw alternatives. In this project, researchers will design a methodology to produce a candy straw made of natural sugars (ie. Seaweed extracts) in a manufacturing environment.
Project 1: The goal of this project is to incorporate and use spent grains from beer production (highly nutritious) to make biodegradable cutlery and tableware. The end products need to be fully biodegradable (time of degredation will need to be determined), and durable enough for use.
Project 2: The goal of this research is to find a methodology to produce flexible candy in the shape of a straw. The candy should be made with natural sugars, flavours and colours, while still maintaining a shelf life of a minimum 9 to 12 months
- To be discussed with successful applicants
Expertise and Skills Needed:
Project 1: Knowledge or experience working in a brewery or with grains. The student should have experience working in a lab, conducting research, and should be familiar with laboratory equipement. Knowledge or experience in extration of materials from food is an advantage
Project 2: Knowledge or experience working in a confectionnery business. The student would preferably have some knowledge on natural sugars and/or seaweed extracts. The student should have experience working in a lab, conducting research, and should be familiar with laboratory equipement.
For more info or to apply to this applied research position, please