Listed In: Agricultural Innovations, Food Safety, Genetics, Plant Protein, Protein Processing, Protein Quality
Main Contact Person
Program Manager (Canada)
St. Francois Xavier
milling, test baking, pilot baking, baking, farinograph, Warburtons Research and Innovation Center in the UK, collaborate with Canadian International Grains Institute, University of Manitoba, AAFC, CGC, Richardson Farms
Primary Production and Harvesting
Scanning breeder material for suitable varieties, GxE studies, Food Safety (MRL's and Free Asparagine), sustainability in the entire supply chain
Protein Food Processing
Using different processing methods to improve quality, addition of unique ingredients, or the ability for more clean label products.
Moving away from single use plastics. Environmentally friendly packaging.
Continuously running consumer focus groups to analyze trends and consumer interests
Assessment of the Safety and Nutritional Value of Protein Foods
Free asparagine in wheat, work around pulses inclusion in the bakery sector