Understanding Indigenous Graduate Students and Their Motivations to Pursue a Career in Research

The research project that will be conducted by the intern will enable the creation of a questionnaire that will later be deployed to the indigenous researcher (and graduate student) community. Most of the activities will involve gathering and analysis information from databases (i.e., Aboriginal People’s Survey) and interviews (and focus groups) to ensure that we are asking the right questions. The aim is to better understand the enablers and constraints facing indigenous researchers in Canada, in order to help design interventions that could boost the former and mitigate the latter.

Development and market assessment of a reliable and efficacious anthocyanin-based healthy food ingredient

To date, there is a growing attention to the use of plant-food bioactives in disease prevention. Anthocyanin, a colorful plant pigment extracted from purple and blue color fruits and vegetables has been investigated broadly for its cancer preventive and immunity boosting properties. However, anthocyanin degrade during the conventional food processing conditions such as exposure to high temperature and light. Moreover, the benefits of anthocyanin could reduce due to gastric acid and gut enzymes.

Effect of Pea Protein and Pea Resistant Starch Consumption at Breakfast on Glycemic Control in People with Type 2 Diabetes Mellitus

Roquette, the fifth largest global producer of food ingredients, is building the world's largest pea processing plant in Manitoba. Pea protein is a plant-based alternative to animal protein. Pea starch is a secondary by-product. Both pea protein and ‘resistant’ starch may aid the control of blood sugars. The objective of this clinical study is to compare the effects of pea protein versus pea resistant starch, singly and in combination, on blood glucose control, metabolic parameters, and the profile of gut microbes in individuals with type 2 diabetes.

Integration of molecular tools with technological evaluation to improve the performance of starter cultures for yogourt

Yogourt demand has increased significantly over the past decade, accompanied by a fast-paced diversification in types of product, requiring specialized processes. The challenge faced by Lactalis Canada is to continually adapt the fermentation process to obtain consistent and optimum quality, shelf-life and sensory profile using the cooperation of living microorganisms as starters in milk which already contains a variable microbiome.

Optimization of Oat Beverage Process Conditions for Nutrients Recovery

The demand for plant-based beverages by consumers continue to increase due to their sustainability and health benefits. Oat is one of the most promising cereals and seeds to prepare functional plant-based beverage since oat has high amount of dietary fibres and good quality proteins. Earth’s Own is one of the biggest oat beverage producers in Canada and even North America, but more research efforts are needed to increase the nutrient recovery and improve the oat beverage sensory profiles for more competitive products at home and abroad.

Plant growth response to growth promoting rhizobacteria

Numerous species of soil bacteria flourish in the rhizosphere of plants, which may grow in, on, or around plant tissues and stimulate plant growth by a plethora of mechanisms. These bacteria are collectively known as plant growth promoting rhizobacteria (PGPR). Bacillus velezensis is a PGPR that promotes plant growth, enhances drought stress tolerance, and suppresses plant pathogens. However, little is known about the interactive effects of exogenous orange peel amendments and B. velezensis PGPR strains on plants growth and productivity. The project aims to (i) identify elite strains of B.

Effectof face covering functional design on cardio pulmonaryresponses and athletic performance

Virus transmission from one person to the next is heightened during physical activity and team and given the unique circumstances created by the COVID-19 pandemic, the demand for face coverings have exploded in all sectors of society. This project investigates Evolution Sports and Athletic Gear’s sports face covering prototype to evaluate the performance of these face coverings, alongside how athletes perceive both the breathability and comfortability of the mask prototype(s).

Redesign of a commercial across-breed genetic evaluation system and in-silico investigations of resulting system performance and flexibility.

Genetic improvement is core to the long-term productivity and viability of all livestock industries. A review of crossbred genetic evaluation methods and approaches for national and international genetic improvement programs will determine the necessary improvements to make to AgSights’ genetic evaluation system (GES). Research will be conducted on hardware, software packages and statistical methods best suited to achieve these improvements. Research results that will be used to redevelop AgSights’ GES.

Natural Health Products to Manage Cancers of Dogs

More than half of Canadian households have companion animals such as dog or cat. However, cancer has become the leading cause of death in dogs. Currently, available treatments have limitations and compromise the quality of life of dogs. Adored Beast Apothecary wishes to develop unique natural health products to prevent and treat cancers of dogs. The objective of the proposed research project is to develop optimized processes to generate safe and efficacious anti-cancer natural products using a sustainably grown phytoplankton strain.

An innovative antimicrobial packaging to control Campylobacter jejuni in raw poultry meat

Campylobacter bacteria are the leading cause of human gastrointestinal diseases globally and have been frequently identified from raw poultry products. Campylobacter is prevalent in the entire poultry processing facility. Food packaging is one of the last steps in food processing to ensure that the food products are contained and delivered in the best condition. Selective metal oxide nanoparticles are regarded as safe and stable antimicrobials that can inactivate bacteria frequently identified in the agri-food systems.

Pages