The hog industry in Manitoba is a very efficient means of converting grains and pulses into high quality protein. Fresh pork is a healthy and nutritious source of protein, yet demand remains static. One of the main reasons cited by consumers for not choosing pork is the absence of good taste in modern pork. The objective […]

Prenatal alcohol exposure results in a vast spectrum of teratogenic effects and lifelong implications for a child, called fetal alcohol spectrum disorder (FASD). Since FASD is not genetic-related and there is no treatment to reverse damage caused to the brain, earlier nutrition intervention to pregnant mothers may be a key to prevent or mitigate the […]

This study will provide the information about the in vitro bioavailability of As and Pb in SierraSil® at the first time and validate the possible product specific bioaccessibility method that can be used to predict bioavailability. This study will first compare the mineral composition of SierraSil® after acid and alkaline digestion, thus it is possible […]

Quejos Ancient Foods (QAF) Inc. manufactures a line of dough-based food products that are gluten-free, grain-free, yeast-free, sugar-free. The dough is made from cassava flour, which has high concentration of carbohydrates and is rich in micronutrients. Traditionally, the cassava flour undergoes fermentation without the addition of yeast before the dough is made, and this process […]

Brewing of premium coffee in single-serve capsule is challenging due to many design and machine constraints. Moreover, parameters that affect the brew quality are not fully understood. By collaborating with Mother Parkers Tea and Coffee Inc., this project will systematically evaluate the brewing parameters on the physical and sensorial properties of drip and espresso coffees. […]

Lactating dairy cows have extensive embryonic loss, but the mechanisms that lead to this failure to maintain pregnancy are not clearly understood. It is suggested that high-producing dairy cows are marginally deficient in nutrients such as Vitamin B complex molecules, selenium etc., which are positively associated with health and reproduction. The goals of the project […]

The goal of this research is to understand and develop techniques to improve flour performance in bread making, a low margin market which requires some of the tightest flour specifications across all bakery platforms. Standard flour quality testing methods will be compared to more recently developed quality tests as well as experimental methods. The end […]

Consumers are increasingly interested in how their pork is raised especially in terms of welfare (the five freedoms) and the use of antibiotics (in relation to antimicrobial resistance). This project will focus on pig behavioural traits such as aggressiveness, tail biting and social interaction and seek to develop new tools to allow these traits to […]

The purpose of the present study is to evaluate scientifically the physical demand associated with the safe operation of a snowmobile under typical (normal) riding conditions experienced by North American snowmobilers. We will quantify the physical demand of snowmobile riding and compare this to national recommendations for the promotion of health and fitness, as well […]

Functional foods and cosmetics contain physiologically active compounds. However, many active ingredients are susceptible to degradation and/or are not efficiently absorbed by the body. It is increasingly recognized that the composition and physical structures of the products, and interactions between ingredients in the matrix can impact the stability and availability of active ingredients. Encapsulation is […]

Increasing prevalence of antibiotic resistance is becoming a major public health concern and is linked to use of sub-therapeutic antibiotics in agriculture. Sub-therapeutic antibiotics have been used for years in swine production to mitigate diarrheal diseases observed at weaning. Thus, development of alternative nutritional strategies to minimize sub-therapeutic antibiotic use is vital. Mannan-oligosaccharides may be […]

Soybean is the main source of protein in poultry diets while its production results in significant global greenhouse gas emissions. A potential substitute for the use of soybean could be insects like black soldier fly larvae (BSFL; rich in protein and fat) produced from food wastage. Dried BSFL has been approved by CFIA for use […]