Grant: Collaborative Research and Training Experience
University of Saskatchewan
$315,000.00
Canadian Agri-food Protein Training, Utilization and Research Enhancement (CAPTURE)
EF 2023-24
Résumé
flavour reduction; food ingredients; ingredient supply chains; plant proteins; protein functionality; protein modification; protein nutrition; wet fractionation
Programme
Collaborative Research and Training Experience
Bénéficiaire
Emplacement
Saskatchewan, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
528175-2019
Name nom
Nickerson, Michael T
Department département
Food and Bioproduct Sciences
Organization id
16
Institution établissement
University of Saskatchewan
Province en
Saskatchewan
Province fr
Saskatchewan
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2023
Competition year année de concours
2019
Award amount
315000
Program id
CREAT
Program name en
Collaborative Research and Training Experience
Program name fr
Programme de formation orientée vers la nouveauté, la collaboration et l'expérience en recherche
Group en
RESEARCH TRAINING AND TALENT DEVELOPMENT
Group fr
FORMATION EN RECHERCHE ET PERFECTIONNEMENT DES COM
Committee code
1078
Committee name en
CREATE Program
Committee name fr
Programme FONCER
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
6101
Research subject group en
Food science and technology
Research subject group fr
Food chemistry and analysis
Research subject en
Science et technologie de l'alimentation
Research subject fr
Chimie alimentaire et analyse
Application title
Canadian Agri-food Protein Training, Utilization and Research Enhancement (CAPTURE)
Keyword
flavour reduction; food ingredients; ingredient supply chains; plant proteins; protein functionality; protein modification; protein nutrition; wet fractionation
Application summary
flavour reduction; food ingredients; ingredient supply chains; plant proteins; protein functionality; protein modification; protein nutrition; wet fractionation
