On-going research projects
A commercial-ready lentil and pea protein isolate production process for improved flavour profiles
(Project is funded by the Saskatchewan Agricultural Development Fund and the Saskatchewan Pulse Growers)
The overall goal of this research is to develop a commercial-ready process for producing a bland tasting pea and lentil protein isolate, by spray drying, with functional properties that enable the protein to compete against other plant protein ingredients on the market and to be incorporated effectively into food products.
Enhancing the marketability of CWRS wheat by creating ‘Cleaner Label’ opportunities through genetics
(Project is funded by the Saskatchewan Agricultural Development)
The overall goal of this project is to develop cleaner labels for the milling/baking sectors by finding enzymatic alternatives to chemical oxidizing agents used to help control gluten strength in flours prior to dough development.
Plant protein – polysaccharide interactions and their structure-controlling role in foods
(Project is funded through NSERC Discovery)
The overall goal of this research project is to better understand the interactions between plant proteins and polysaccharides, and their structure-controlling role as food ingredients.
Development of innovative therapeutic food products for treating malnutrition and responding to emergencies within high risk communities
(Project is funded through the Global Institute for Food Security)
The overall goal of this research is to develop innovative therapeutic food (TF) products, using pulse and cereal flours that are fortified with vitamins and minerals and/or other bioactive constituents, that could be used to treat moderately acute malnutrition and for responding to emergencies within high risk communities.
(www.innovativefoodsolutions.ca)
Entrapment of heart healthy oils using lentil protein isolates by spray drying
(Project is funded by the Saskatchewan Agricultural Development Fund and the Saskatchewan Pulse Growers)
The overall goal of this research is to formulate a plant protein-based wall material for entrapping omega-3 fatty acid rich oils to deliver higher payloads that range between 20 and 40% payload.
Value-added processing of canary seed for its protein and starch.
(Project is funded by the Saskatchewan Agricultural Development Fund)
The overall goal of this research is to develop novel fractionation processes for producing higher valued protein, fibre and starch fractions from canaryseed for the food industry.
Commercially ready pulse ingredients for the Canadian food sector.
(Project is funded by the Canadian Pulse Science Research Cluster)
The overall goal of this research is to develop processing strategies for innovative commercial-ready pulse ingredients for the Canadian food sector. The knowledge generated as part of this study will guide the food sector in identifying processing/milling strategies to achieve pulse flour/protein specifications with the required functionality and nutritional profiles needed for a wide range of applications.
David Stobbe / Stobbephoto.ca
Optimization of fermentation platforms (batch vs. solid-state) for improving the value of pulse (pea and faba bean) fractions
(Project is funded by the Saskatchewan Agricultural Development Fund and the Saskatchewan Pulse Growers)
The overall goal of this project is to use fermentation technology as a means of improving the protein quality of pulses/pulse fractions using GRAS organisms.
Enzymatic treatment of chickpea flour and air-classified fractions to improve their functionality for ingredient line extensions
(Project is funded by the Saskatchewan Agricultural Development Fund and the Saskatchewan Pulse Growers)
The overall goal of this research is to use enzymatic treatments to enhance the performance of chickpea flours, air classified protein concentrates and isolates as food ingredients, in order to create application-specific line extensions for secondary processors.
Development of a novel healthier plant-based shortening alternative without the presence of saturated and trans fats
(Project is funded by the Saskatchewan Agricultural Development Fund and the Saskatchewan Pulse Growers)
The overall goal of this study is to develop novel strategies for replacing both saturated and trans fats in the baking industry using plant-based protein stabilized oleogels.
The overall goal of this study is to develop novel strategies for replacing both saturated and trans fats in the baking industry using plant-based protein stabilized oleogels.
Pea protein omics determination (P-POD)
(Funded through the Saskatchewan Agricultural Development Fund – Strategic Research Initiative)
The overall goal of this project is to improve yellow pea protein concentration from 23% to 26%, while maintaining yield and other beneficial agronomic and seed quality traits using a genomics approach. The secondary goal is to improve the quality of the protein in a manner that will increase its nutritional and/or functional value, or to improve its recovery efficiency within a dry/wet fractionation processes.
Improving iron status increases the value of pea in whole food and protein markets
(Funded by Saskatchewan Agricultural Development)
The overall goal of this project is to evaluate the effect of iron bio-fortified peas on iron status and exercise performance in endurance-trained women who have iron deficiency without anemia.
Improving yield, yield stability and grade protection in Western Canada Spring and Durum wheat cultivars – an integrated approach.
(Funded by the Canadian National Wheat Cluster)
The overarching goal of this project is to increase capacity of wheat grown in Western Canada, including new quality tests for evaluating grade and dough strength.
Strategic approaches for faba bean value addition and utilization.
(Funded by the Canadian Pulse Science Cluster)
The overall goal of this project is to increase the value of faba beans grown in Canada by carrying out a complete chemical and functional assessment of current faba bean varieties for food processing, including dry and wet fractionation.
Process adaptation and assessment of market development constraints for protein products from cold-press, GM canola meal.
(Funded by Saskatchewan Agricultural Development)
The overall goal of this project is to address gaps in technology developed for cold-press canola meal for protein production, and identifies exact applications that the protein ingredients could be tailored to, based on their nutritional and functional attributes.