The new Canada’s Food Guide has created controversies about milk and alternatives consumption by removing it as a stand-alone food group. Recent evidence shows an inverse relationship between consumption of dairy products and risk of osteoporosis. However, evidence on the association between milk and dairy consumption and the risk of cardiovascular diseases (CVD) have provided inconsistent and even conflicting results.
Whey and milk ultrafiltration (UF) permeate are usually considered as environmental pollutants due to their elevated organic load. Increase of whey production owing to high demand of milk-derived products creates a huge disposal problem for dairy industries. The conversion of lactose, which is main component of whey and milk UF permeate, to value-added ingredients is advantageous. In this project, we will employ a cost-effective enzymatic method to convert lactose into bioactive LBA using whey and milk UF permeate as substrates.
Physical inactivity is associated with impaired removal of sugar from the blood after a meal, or insulin-resistance and a reduced muscle mass and fitness. While exercise is well-established to prevent these impairments, it may not be feasible in some clinical conditions. Therefore, passive interventions that mimick the stressors and elicit the benefits of exercise may be required. Electrical muscle stimulation (EMS) and tourniquet induced blood flow restriction (BFR) can prevent muscle loss during inactivity.
The development of new and improved varieties requires the careful addition of specific traits from potentially diverse germplasm, while maintaining the overall yield. The use of diverse germplasm can introduce unwanted material into an elite breeding program; to streamline the process accurate and robust markers are required to select for useful traits, while selecting against any material that could negatively impact productivity.
Salmonella (non thyphoidal) is a bacterium that can cause illness in animals and humans. Salmonella can contaminate eggs, it can be transferred from infected hens before the egg is laid, or after due to environmental contamination. Producers can reduce the risk of Salmonella infection in their flocks by cleaning and disinfecting layers houses between flocks. However, Salmonella can use different mechanisms to persist in the environment. Surface adherence and biofilm formation are two of the more important mechanisms that allow Salmonella to survive in the environment.
This project aims at providing a comprehensive appreciation of the net carbon capture potential of using pine beetle affected wood as feedstock for biochar (a carbon rich material) production and use throughout British Columbia. The carbon capture potential will be assessed by balancing the greenhouse gas emissions associated with the production, transport, and amendment of the biochar on agricultural fields with a model of the soil carbon and plant growth impact of biochar addition.
While we need to produce 70% more food to meet the global population increase by 2050, there is nearly 1.3 billion tons of food produced is wasted or lost. In Canada, nearly 58% of food produced is wasted at various points equivalent to 49 billion $ in value. Most of the small and medium farms do not have adequate cold storage facilities or advanced postharvest storage technologies to reduce produce loss or wastage. Amongst all, leafy vegetables are the most perishable produce, if not stored properly.
Increasing exports of value-added agricultural products is a priority set out by Canada’s Advisory Council on Economic Growth. Upper Canada Growers has developed novel technology to produce grape vines with improved disease resistance to red blotch, a virus that has been significantly reducing grape quality and harvest globally, and this project will investigate how this innovation can achieve major adoption in key grape growing regions in the U.S.
Microwave energy combined with a vacuum environment can be used for rapid low temperature dehydration and produce high quality food products. Industrial processing of tomatoes involves various treatment steps that affect the final profile of antioxidants in commercial food products. The goal of this project is to evaluate the retention of antioxidants in grape tomatoes using microwave vacuum drying. The influence of retention of antioxidants in grape tomatoes by microwave vacuum drying will be compared with air drying and freeze drying.
This work will examine a novel “smart” insole that allows for the quantification of specialized running metrics and will compare the outputs with the gold-standard measure of metabolic work. The insoles work by collecting pressure data from many sensors embedded in the insole, and sending this to an phone app. We are comparing the insoles and their ability to model running power and economy both in the lab and in field conditions where factors that affect the work of running will change. This includes factors such as the running surface, grade, and external resistance.