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 […]

The iodination of water has been identified as a means to improve animal performance, particularly in the poultry industry. Iodine has been used as an antimicrobial agent under several applications, however, it is unclear how water iodination results in improved animal performance. We hypothesize that iodinated water can improve performance either by reducing pathogen load, […]

Calves in dairy production systems have been traditionally fed low amounts of milk to encourage solid feed intake which is thought to minimize stress during weaning. It is unclear how feeding an elevated amount of milk pre-weaning and the digestibility of the solid feed has on gut health and function in dairy calves – which […]

Whey proteins in milk are detrimental to the rennet-induced coagulation of milk. In this project, we will use microfiltration membrane technique to concentrate the milk and to remove whey proteins. A process called diafiltration (DF) will also be used to further remove whey proteins by adding water to the MF concentrated milk and then filtered. […]

Berries are rich sources of nutrients that can offer health benefits to consumers. Short growing season and shelf life are limit factors and a large amount of fresh berries have to be processed. Freeze drying is a rapid and low-temperature technique that can maximally retain the nutritional values and flavors of berry products. The influence […]

Recent immigrants and refugees to Canada bring knowledge and skills that strengthen the economies, sociocultural aspects, and food systems of their new communities. However, challenges associated with being a newcomer, including access to culturally preferred foods compounds food insecurity – inadequate or insecure access to food due to financial constraints – experienced by new immigrants. […]

Obesity, type 2 diabetes (T2D) and heart diseases have skyrocketed. Controlling glucose usage and insulin balance can substantially decrease the morbidity and improve the quality of life in affected individuals. Dysfunctional insulin action and energy balance in the body is associated with excessive non-adipose fat storage, particularly in the liver, and elevated circulating lipids, which […]

Tea is often considered as a healthy drink that is rich in antioxidants and other health constituents. However, tea can become contaminated during production and pathogens such as Shiga toxin producing Escherichia coli (STEC) that could potentially can persist over extended storage periods. The true risk of STEC linked to tea is unclear as on […]

Wastewater drains and drainage systems have been identified as a potential source of microbial contamination in animal, food and beverage processing facilities, which potentially lead to contamination of product and negative downstream public health and economic consequences. Of particular concern are well-known food borne pathogens Listeria monocytogenes and Salmonella, which form biofilms on surfaces that […]

Hops (Humulus lupulus) flowers are most famous for imparting the bitter taste and aroma to beer. Hop flowers produce essential oils that contain many different plant compounds, which impart the characteristic taste and aroma of hop plants. However, how the production of these oils is regulated is not fully understood. The establishment of the craft […]

In recent years, there has been a growing interest in the role the gut plays in our overall health and wellbeing. Changes to this gut microbial population has been linked a host of disorders, ranging from metabolic disorders such as diabetes and obesity to mental disorders such as depression and anxiety. Depending on lifestyle factors, […]

Emulsifiers as multifunctional additives can develop low-caloric, high-quality foods. Beside the monoacylglycerols (MAGs), or mixtures with diacylglycerols (DAGs), propylene glycol (1,2-propanediol) esters (PGEs) are the commonly used emulsifiers in the food industry. Emulsifiers are currently produced using costly and environmentally unfriendly “enzyme in solvent” systems and also have some shortcomings in certain food applications. This […]