The proposed project entails the intern working with Mark Betteridge & Associates to develop an innovative business plan for the company's recently acquired farm near Comox, British Columbia. The business plan will emphasize the development of a set of business activities which utilize highly innovative technologies, are economically sound, result in a low environmental and […]

The proposed project aims to characterized and understand the chemical changes to products during baking on a commerical conveyor oven. A focus of this characterization will be on changes to starch during the baking process. There are no studies that have been conducted of this nature; but such an understanding is critical since kinetics of […]

This project is in partnership with AFMNet. There are a number of common techniques used to evaluate wheat quality for food use in breeding programs, however they require large samples sizes (100 – 500 grams). Therefore, samples can only be evaluated at later stages of crossing (4th or 5th generation) when enough sample is available […]

Final cheese characterizations are dependent on the treatment (s) and ingredient (s) put into the cheese milk.  Although in general, cheese making processes are reasonably understood, there is still a lack of basic understanding of what processing history of the ingredients will do the final cheese products.  The effect of processing history of milk, such […]

  There are growing trends of companies producing foods that are made from whole wheat because of their abundance in B vitamins, dietary fibre, and essential fatty acids. They also possess polyphenols that reportedly have effect against cancer and cardiovascular diseases. A drawback to using whole wheat in breads and pastas is a change in […]

The bagged salad market continues to grow at 10% every year. Although convenient, bagged salads, such as salad spinach, have a short shelf-life (5-7 days) thereby incompatible with the extended retail distribution chains. There is a great motivation for developing methods to extend the shelf-life of fresh produce to open the way to new markets […]

The goal of this project is to demonstrate the adequacy of mild thermal processes (Fo ~1 min) for meeting the requirements for commercial sterility of foie gras in cans or jars. It was previously demonstrated that the sensitivity of thermal destruction of microbial spores increases with an increase in FFA concentration. The proposed project will […]

Creatine is a supplement known to improve performance over repeated high intensity exercise, seen in most sports. Typical creatine supplementation involves ingesting large amounts of the supplement, leading to side effects of weight gain and GI distress. Delivra™has formulated a new way to supplement creatine through a topical cream applied to the legs, which can […]

The planned research aims to validate food allergen and gluten testing tools, and their incorporation in novel quality-management systems used in food production. It will leverage existing methodologies developed by r-Biopharm Canada (r-BPC), over the past decade through its parent company. Beyond a contribution to the validation and enhanced application of these methods on various […]

Emulsifiers, specifically diacylglycerides and monoacylglycerides, have the potential to replace fats and oils high in saturated fats such as palm and thus provide healthy and low-caloric food products. Canola based DAGs and MAGs not only can reduce the saturated fat content and food calories, they also can improve the functionalities of food products. However, they […]

Poor diet is one of the factors associated with obesity and overweight, which may increase the risk for chronic diseases such as diabetes, heart disease and cancer. Two ways to improve the diets at the population level are to 1) establish public health initiatives (e.g. product labelling or advertising restrictions and 2) change the portion […]

As one of the healthiest edible oils on the market, flaxseed oil is mostly promoted for its high Omega-3 content. Regrettably, flaxseed oil is unsuitable for cooking because of its low smoke point. AlliggaTM’s innovative cold pressing/filtering system has remarkably revolutionized this nutritious oil, making it a quality oil to cook with, while maintaining the […]