Foie gras is a commercial food product made from duck livers containing elevated amounts of fat. The traditional production practice involves the force-feeding of corn-based diets to the animals. Foie gras is currently produced globally at around 26 000 ton/year; however, given the growing animal welfare concerns, demand has started to dwindle, and its production […]

Plant-based beverages are inappropriate alternatives to bovine milk, due to lower protein content and not sufficient amount of essential amino acids. To produce nutritionally complete plant-based beverage with high overall acceptability, the technological interventions and fortification techniques need to be developed. Oat is one of the promising raw material for preparation of functional plant-based milk […]

In this project, the intern will have the opportunity to work in Perten Instruments Canada and Carbohydrate Chemistry and Utilization Laboratory at the University of Saskatchewan to use the latest model of one instrument (Rapid Visco Analyzer 4800; developed by Perten Instruments) to evaluate the functionality of starch and flour ingredients. The new instrument has […]

Hazelnuts are a new crop being explored in Ontario by Ferrero Canada with the potential to reach significant acreage (10,000 hectares). Hazelnuts currently only occupy less than 300 acres in Ontario and this project will investigate how hazelnuts can transition from a niche product to achieve major adoption in Ontario’s farming community. Interviews will be […]

Reusable plastic crates (RPC’s) are being adopted by the food industry due to the perceived benefits of reduced waste (i.e. paper board), economics and sustainability. However, by reusing crates there is a possibility of distributing contamination from one user to the next if the RPC’s are not sanitized after leaving retailer. Evidence collected over the […]

Crop yield is increasingly important for feeding the global population and making Canada a more self-sustaining country. Active AgriScience is a BC based company that is developing novel technologies and formulati,ons for improving yield in many types of crops including canota, wheat, com, barley, and others. One of the key services that !clive AgriScience offers […]

The major issues facing the turkey industry worldwide are (i) emerging and classic diseases, in response to a lack of effective strategies for treatment and prevention, and (ii) cannibalism resulting from antisocial/injurious-pecking behaviour. Genetic studies could explain the variance within, and association between, health, immunity and behavioural traits to help manage these issues. The objective […]

Production of rutin, a high value of nutraceutical, from buckwheat hay in Manitoba has the potential to be much less labour-intensive and inexpensive compared to that produced offshore from other crops. However, the optimum drying condition of buckwheat hay and the relationship among drying conditions, harvest times and the amount of rutin in the dried […]

Microbes in horticulture are typically something to avoid or eliminate, as pathogens are a significant problem in yield a crop quality. But microbes can also be beneficial, by helping plants access nutrients and preventing pathogen outbreaks.  Rather than trying to eliminate all microbes, it may be better to manage naturally occurring, diverse microbial assemblages in […]

Beef cattle play an important role in food production worldwide by making use of resources from which humans can derive little nutritional value to provide a nutrient-rich foodstuff containing protein, minerals and vitamins. However, greenhouse gases and ammonia that are produced by the cattle industry are associated with climate change. Producing nutritious beef that meets […]

Dairy production in Québec, Canada, contributes for 38% of the province agriculture-related greenhouse gas emissions. These numbers could however increase in the near future due to the evolution in manure management of dairy farms. A model (N-CyCLES), providing a whole-farm perspective considering on-farm interactions to determine the cost-effectiveness of overall strategies, will be used to […]

The project will involve the development of seven “pulse-based” lunches, which are designed to be easy to prepare (i.e. “out of the package”) for people in a typical busy office work environment. Pulses include non-oil legumes such as lentils, chickpeas, beans, and peas, which are a major component of the Canadian agricultural industry and an […]