Developing long-COVID biomarkers in a Pan-Canadian cohort

Long COVID (LC) is a long-lasting condition that affects people after a COVID-19 infection. It includes symptoms that can last for months and affect different parts of the body. In Canada, about 19% of adults who had COVID-19 develop LC, with many experiencing symptoms for over six months or even longer. The exact cause of […]

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Studying Lower Fraser First Nations Selective Fishing Practices for Fisheries Access and Resurgence

Many fish populations have declined across Canada, due to diverse pressures including overharvesting, pollution, habitat degradation, and more. Prior to colonization, Indigenous management systems supported large-scale fisheries alongside healthy fish populations. These systems are being revitalized by their communities, to meet the needs of both people and fish, and move towards more sustainable fisheries practices. […]

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Valorization of agricultural residues to value-added products

Oats and faba beans, often wasted in current processing methods, can be transformed into valuable food products. This can increase their economic potential and lessen environmental impact. Our proposal breaks down crop residues into sugars and lignin. Sugars are fermented into single-cell protein, while lignin is converted into vanillin. This vanillin, combined with sugars, produces […]

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In vitro development of LNP-mRNA as a treatment for neurological dysfunction in Gaucher Disease

Brain disorders affect 10% of Canadians, however few treatment options exist for these devastating diseases. We have extensive understanding of what causes many of them, but current medical technology has yet to translate this knowledge into effective treatments. For example, many natural proteins have been identified to hold significant therapeutic promise, but getting these proteins […]

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Assessment of resistant starch in extruded and canned pet food formulations

Extruded pet foods are produced using steam, water, and shear that gelatinize starches in the formula. The type of starch and extrusion parameters influence the texture, palatability, and expansion of the kibble. Different types of starch may be less accessible to digestive enzymes. Resistant starch, an indigestible starch that is fermented by bacteria in the […]

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3D-Printed Biomimetic Sensors: Integration of Hydrogel Networks into Biobased Soft Robotics

This project titled “3D-Printed Biomimetic Sensors: Integration of Hydrogel Networks into Biobased Soft Robotics” addresses a key challenge in the field of soft robotics: the development of sustainable, flexible pressure sensors that mimic the tactile feedback of the human nervous system. As robotic systems increasingly operate in unstructured environments and interact with biological tissue, there […]

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