Novel product and process development for berry powder productinusing enzyme technology

The research aims to develop new technology for production of nutritional berry powders with lower production cost and higher quality. The project will test the properties of the raw material and formulate new method for processing the sample for simpler and cost effective production process. With the outcome of this project, the partner organization will be able to sell high quality product and gain a higher profit margin. The intern will get an oppourtunity to implement the principles of fundamental science in an industrial framework. This will facilitate the transition from academia to industry. The project will enable the industry to strengthen its research and development capabilities and assimilate new graduates to the mainstream industrial research.

Intern: 
Jay Shah
Faculty Supervisor: 
Dr. Andrei Igamberdiev
Project Year: 
2014
Province: 
Newfoundland and Labrador
Discipline: 
Program: