Development of a novel processing method for stabilization, extraction and bio-refining of value-added functional ingredients from marine by-products for use in feed and food products.

This research will look to extract value from marine food processing by-products through development of green chemistry technologies, to generate valuable bio-products that may be used in a health prevention role in animals and humans. This will benefit existing food processors by addressing underutilized resources, add value in the partner industry and provide tools for Canadians in the future to access affordable functional food ingredients.

Faculty Supervisor:

Beth Mason

Student:

Subin Rajendran

Partner:

Saputo

Discipline:

Environmental sciences

Sector:

Agriculture

University:

Cape Breton University

Program:

Accelerate

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