Cultural Food Security: Building connections and capacities for new immigrants in Nova Scotia

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.

Determination of nutritional values of freeze-dried berry products

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 of freeze drying on nutritional values of berries is not fully characterized yet. The objective of this research is to investigate the correlation of manufacturing conditions with nutritional values of the finial berry products.

Genetic evaluation of sow efficiency traits using single step genomic evaluation methods - Year 2

Most economically important traits associated with lactation and reproduction in pigs are either less heritable, sex-limited, expressed later in life, or difficult to measure on a routine basis. Genomic predictions using single step best linear unbiased prediction (SSBLUP) methodologies, which utilizes information on phenotypes, pedigree and markers from genotyped and non-genotyped animals simultaneously, is an alternative to phenotype and pedigree based (BLUP) methods.

Characterization of the colloidal properties of concentrated casein micelles and improvement of the functionality of concentrated milk products using membrane filtration - Year 2

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. MF and MF-DF milk have different whey protein contents and ionic concentration, which will change the coagulation behaviour of milk.

The impact of milk plane of nutrition and starch digestion of the solid diet on adaptations of the gut during weaning in dairy calves

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 is of great interest to Cargill Animal Nutrition Canada. Therefore the objective of this project is to determine how plane of milk nutrition and starch digestion in solid feed impact dairy calf gut development and health during weaning. TO BE CONT'D

Microbial modifying properties of iodinated water in animal production

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, or by altering the intestinal microbial community. BioLargo Water, Inc., specializes in leveraging iodine chemistry for applications in water treatment.

Phase II: Genomics and Lipid Studies for Flavour Selection in Pork

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 objective of this project, which is a continuation
from Phase I of this project is to get fresh pork back on the dinner table by restoring its

Determination of the physicochemical properties of flaxseed oil extractedusing an innovative cold-pressing/filtering system

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 richest content of Omega-3 essential fatty acids of any other cooking oil. This project will
determine the frying qualities of Alligga TM flaxseed cooking oil and compare this with other common cooking oils
on the Canadian market.

Testing nutrient profiling tools and portion size based initiatives (education, regulation and reformulation) for public health policy in Canada

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.

Production of Canola Oil Based Healthy Food Emulsifiers Using Supercritical Carbon Dioxide Media

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 are produced using costly and environmentally unfriendly “enzyme in solvent” systems, and have shortcomings when utilized in certain food applications.