Grant: Canada Research Chairs
University of Manitoba
$120,000.00
Food Protein Processing and Bioproducts
EF 2024-25
Résumé
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.
Programme
Canada Research Chairs
Bénéficiaire
Emplacement
Manitoba, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
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
2024
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
9999
Research subject group en
Not available
Research subject group fr
Non disponible
Research subject en
Not available
Research subject fr
Non 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)
Socioeconomic objective list names en
Not available
Socioeconomic objective list names fr
Non disponible
Application title
Food Protein Processing and Bioproducts
Keywords
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.
