Grant: Applied Research and Development Grants - Level 1
Lethbridge Community College
$25,000.00
Determination of the efficacy of nitrogen injection/gassing to prevent oxidation in prepared artisan mustard
EF 2018-19
Résumé
Culinary Careers at Lethbridge College has been working with food producers for more than 25 years, providing insight and support for our partners. In addition to menu development, quality testing and yield testing, the applied research area of Culinary Careers has recently been involved with organoleptic research on fish and produce (Integrated Fish and Plant Systems IFPS) and value added food product development of haskap berries (Lonicera caerulea).*Luco Farms has developed a line of artisan mustard formulations and have slowly been expanding their business in Southern Alberta. Before expanding their operations any further, Luco farms is wanting to reduce the discoloration that commonly occurs in their prepared artisan mustard product. Lethbridge College wishes to partner with Luco Farms to develop methods which can help to reduce the discoloration in their prepared mustard without the use of artificial additives. Nitrogen injection/gassing may be a technology that can be used for this purpose.*
Programme
Applied Research and Development Grants - Level 1
Bénéficiaire
Emplacement
Alberta, Canada
Type de bénéficiaire
Other
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
525095-2018
Name nom
Corscadden, Kenneth
Department département
Head Office
Organization id
1694
Institution établissement
Lethbridge Community College
Province en
Alberta
Province fr
Alberta
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2018
Competition year année de concours
2018
Award amount
25000
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6103
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food processing, packaging, preservation and storage
Research subject fr
Transformation, conditionnement, conservation et stockage des aliments
Partie
1
Nb partie
1
Application title
Determination of the efficacy of nitrogen injection/gassing to prevent oxidation in prepared artisan mustard
Keyword
NSERC
Application summary
Culinary Careers at Lethbridge College has been working with food producers for more than 25 years, providing insight and support for our partners. In addition to menu development, quality testing and yield testing, the applied research area of Culinary Careers has recently been involved with organoleptic research on fish and produce (Integrated Fish and Plant Systems IFPS) and value added food product development of haskap berries (Lonicera caerulea).*Luco Farms has developed a line of artisan mustard formulations and have slowly been expanding their business in Southern Alberta. Before expanding their operations any further, Luco farms is wanting to reduce the discoloration that commonly occurs in their prepared artisan mustard product. Lethbridge College wishes to partner with Luco Farms to develop methods which can help to reduce the discoloration in their prepared mustard without the use of artificial additives. Nitrogen injection/gassing may be a technology that can be used for this purpose.*
