This project is a collaboration between a research group from the Food, Nutrition, and Health Department at UBC and the industrial partner Canadian Pacifico Seaweeds. One PhD intern will be trained on diverse types of advanced and sophisticated analytical instruments that are connected to vitamin B12 content measurement, characterizing the bacteria strains and in-vitro bioaccessibility […]

The Measday lab at the University of British Columbia Wine Research Centre has been collaborating with Okanagan Crush Pad (OCP) winery since 2013 to isolate native yeast strains present in OCP vineyards and winery. OCP is an organic winery and routinely carries out natural grape juice fermentations where no commercial wine strains are inoculated into […]

Crop models such as the Agricultural Production Systems sIMulator integrate multiple disciplines such as plant science, soil science and meteorology to understand crop growth, development, and yields under various production systems. Currently, there are no canola crop models employed in western Canada that can assist growers in simulating the impact extreme weather events may have […]

The global market of marine collagen-added products is tremendously growing, leading to the need for a stable and enormous supply of marine collagen. Atlantic salmon scales and skin are abundant in collagen, however no research has been performed for its extraction. The proposed project will develop an efficient extraction process to maximize the collagen yield, […]

The vision of Own The Podium is for Canada to be a world leader in high performance sport. With this vision comes the required investment into our understanding of how athletes adapt to training and how this understanding can be leveraged to provide our national level athletes a competitive edge on the world stage. This […]

Cattle in commercial farming systems are highly motivated to use brushes to perform grooming and improve coat cleanliness. A change in brushing behavior may also serve as an early indicator of health and welfare problems. Farmers often provide rotating motorized brushes for cows but the currently available devices do not collect any data on which […]

In this project, the intern (Dr. Dong-Jin Lee; Postdoctoral Fellow) will work at the University of Saskatchewan and at the R&D facility of our industry partners ? Pulse Crops (Canada) Association and PerkinElmer Health Sciences Canada Inc. ? to control the milling processes of selected Canadian pulse and cereal crops to prepare “fine”, “medium”, and […]

The quest for finding plant protein alternatives to traditional protein sources (e.g., meat, dairy, eggs and soy) used by the food industry is being driven by consumer demand for healthier choices, population growth, environmental sustainability and regulator influencers. Millet represents a staple food for developing countries, especially in Africa and Asia, and represents rich source […]

The outbreak of cyclosporiasis, a foodborne or waterborne disease caused by the microorganism called cyclospora, was first documented in the province of British Columbia in 1999. From 1999 to present, there have been 5 documented outbreaks of cyclosporiasis in BC and they were found to be associated with locally produced or imported produce. However, there […]

Asparagus contains rutin, a falconoid associated with anti‐carcinogenic properties and decreased cholesterol and heart disease. Ontario growers could benefit from value‐added or ‘branded’ asparagus products that can be marketed based on the health benefits of rutin, for example, fresh product in grocery stores, or asparagus flour as a supplement in bread and pasta, made from […]

Red wheat is the more predominant wheat grown in Ontario. However, red wheats impart an off]flavour to products when used in whole wheat formulations. The food industry is moving towards developing a whole portfolio of whole wheat products in order to provide a healthier alternative to consumers. However, issues related to the sensory characteristics of […]

This project is in partnership with AFMNet. Coasun is a monoglyceride-stabilized oil in water emulsion (MAG gel) that is trans fat free and low in saturated fat and can be a substitute for standard fats in a range of bakery products. Specific focus of the intern's research will be on the interaction of this MAG […]