January 22, 2025

Value-added hempseed and processing fractions for improved food attributes. Historically, hempseed (Cannabis sativa) has been used as a food, fiber, and medicinal source; however, its nutritional profile has only been recently investigated. Hempseed oil and protein have become well known for their favorable omega-6/omega-3 ratio and amino acid composition. This highlights both the nutritional capacity of this crop and its potential to reduce the risk of cardiovascular disease. Bioactive phytochemicals of hempseed (tocopherols, phenolic compounds and lignanamides) have been reported for their antioxidant, anti-inflammatory and anti-apoptotic effects; however, systematic examination of different varieties of hempseed and its processing fractions (dehulled seed, defatted seed meal and hulls) has not been carried out. Similarly, studies on hemp protein have highlighted its nutritional value, while the peptides generated through digestion might demonstrate multiple bioactive properties including antioxidant and anti-hypertensive effects.

December 4, 2024

This project aims to extract umami flavor from mushroom waste. Umami is a savory taste commonly associated with Mono Sodium Glutamate. The extracted flavor can be used as a natural flavor enhancer in various food products. The project involves identifying flavor compounds, developing an extraction method, and evaluating the sensory properties of the extracted concentrate. Additionally, it will assess the economic feasibility of the process and explore potential applications in the food industry. By effectively utilizing mushroom waste, this project contributes to a more sustainable and environmentally friendly food system.

October 30, 2024

Plant proteins and phenolics are widely co-occurring in plant-based food resources. In earlier reports, it was believed that protein-phenolic interactions reduced protein digestibility, and masked antioxidant capacity of phenolics. However, recent studies illustrate that protein-phenolic complexation can have positive effects on their merits, largely relying on the interacting compounds, surrounding conditions, and preparation procedures. This webinar will present recent research progress from our lab on plant protein interactions with phenolic compounds, exploring how these interactions can be leveraged to enhance or develop new functional properties in proteins for healthier plant-based food development.

October 16, 2024

This presentation offers insights into the microbial root cause analysis of a pork processing facility, exploring the diversity and persistence of environmental microbiota and subtyping the spoilage microorganisms for implementation of site-specific sanitation interventions. By leveraging the result of this microbiome analysis, researchers examined the feasibility and efficacy of ozone nanobubbles as an innovative, environmentally friendly sanitation method to control microbial spoilage, scaling the technology from laboratory models to commercial-scale applications.

October 2, 2024

The presentation will provide a conceptual framework for the selection of starter cultures for novel food fermentations including the fermentation of plant-based alternatives for dairy products, and provide examples for the performance of starter cultures in plant-based cheese-analogues.

September 4, 2024

Our first Meet and Greet, showcasing the newly formed Food Sustainability and Resilience Cluster. Supported by a significant investment from the Government of Canada and industry leaders, the event highlighted the groundbreaking work aimed at revolutionizing food science innovation across the country.