Grant: Canada Research Chairs
University of Manitoba
$120,000.00
Food Protein Processing and Bioproducts
FY 2023-24
Summary
The protein industry around the world has experienced rapid growth during the last few decades. However, further improvements of the protein industry depend on innovations in novel products and technologies, backed by sound scientific advances in fundamental knowledge. The proposed CRC in Food Protein Processing and Bioproducts will conduct fundamental and applied research aimed at integrating material science and nanotechnology approaches to adapt protein for nutrition and bioactive delivery applications, developing novel protein ingredients and biomaterials from low-value crops and agricultural byproducts, and understanding the effect of novel food processing methods on protein/other food components at the molecular level.
Program
Canada Research Chairs
Recipient
Location
Manitoba, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
CRC-2019-00309
Name nom
Bandara, Nandika
Department département
Head Office
Organization id
19
Institution établissement
University of Manitoba
Province en
Manitoba
Province fr
Manitoba
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2023
Competition year année de concours
2019
Award amount
120000
Program id
CRC
Program name en
Canada Research Chairs
Program name fr
Chaires de recherche du Canada
Group en
DISCOVERY RESEARCH
Group fr
RECHERCHE AXÉE SUR LA DÉCOUVERTE
Committee code
9998
Committee name en
Canada Research Chair Selection Committee
Committee name fr
Comité de sélection des Chaires de recherche du Canada
Area of application code
9999
Area of application group en
Not available
Area of application group fr
Non disponible
Area of application en
Not available
Area of application fr
Non disponible
Research subject code
10000
Research subject group en
The field of research available
Research subject group fr
The field of research available
Research subject en
Le domaine de recherche disponible
Research subject fr
Le domaine de recherche disponible
Field of research list codes
RDF20601;RDF40402
Field of research list names en
Materials engineering;Food sciences (including food engineering)
Field of research list names fr
Génie des matériaux;Sciences de l'alimentation (y compris le génie de l'alimentation)
Application title
Food Protein Processing and Bioproducts
Keyword
protein chemistry
protein processing
bioproducts
biomaterials
biopolymers
protein-based delivery systems
protein extraction
structure-function activity
protein ingredients
edible packaging
protein-lipid conjugation
high-pressure processing
atmospheric cold ; plasma processing
pulsed electric field processing
X-ray photoelectron spectroscopy
X-ray diffraction
Application summary
The protein industry around the world has experienced rapid growth during the last few decades. However, further improvements of the protein industry depend on innovations in novel products and technologies, backed by sound scientific advances in fundamental knowledge. The proposed CRC in Food Protein Processing and Bioproducts will conduct fundamental and applied research aimed at integrating material science and nanotechnology approaches to adapt protein for nutrition and bioactive delivery applications, developing novel protein ingredients and biomaterials from low-value crops and agricultural byproducts, and understanding the effect of novel food processing methods on protein/other food components at the molecular level.
