Dr. Schott joined the Faculty of Agricultural and Food Sciences as Associate Professor in the Department of Plant Science on July 1, 2025, bringing a wealth of expertise in agronomy, soil health, water management, and storage.

Dr. Schott earned her PhD in Biological Engineering from the University of Nebraska–Lincoln and most recently served as Assistant Professor and Extension Specialist in Nutrient and Waste Management at the University of Idaho.

“I’m honored to be named the inaugural UM Research Chair in Potato Sustainability and thrilled to join Manitoba’s vibrant agricultural community,” said Dr. Schott. This role offers an incredible opportunity to collaborate with industry leaders and potato growers, conduct impactful research, and train the next generation of professionals dedicated to sustainable potato production. I’m excited to contribute to innovations that will support growers, strengthen our food systems, and ensure long-term environmental resilience.”

The Chair is made possible through a visionary partnership between UM and key players in the provincial potato sector, with generous support from industry leaders including the J.R. Simplot Company Foundation, McCain Foods, Keystone Potato Producers and Peak of the Market. This initiative will strengthen research, education, and technology transfer in potato production and processing, with a focus on sustainability, climate resilience, and economic competitiveness.

“Dr. Schott’s appointment will not only advance potato research at the University of Manitoba but also create new training opportunities for students, helping build a strong talent pipeline for Manitoba’s potato industry,” said Dr. Martin Scanlon, Dean of the Faculty of Agricultural and Food Sciences. “We envision the University of Manitoba becoming a school of choice for students and researchers passionate about the sustainable production of potatoes.”

The Chair will lead efforts to address critical priorities such as soil productivity, irrigation, disease management, and variety development, while training the next generation of researchers and industry professionals.

“We’re proud to support this position that aligns closely with our Spirit of Innovation, Passion for People, and Respect for Resources, which make up our Core Values,” said Garrett Lofto, President and CEO of the J.R. Simplot Company. “The work of Dr. Schott and her team will help the University of Manitoba lead the way in the future of sustainability in the potato industry.”

“McCain is proud to support the University of Manitoba’s new Research Chair in Potato Sustainability, which aligns with our commitment to advancing regenerative agriculture,” said Chelsea Zegler, Agronomy Manager – Central & Sustainability, McCain Foods. “We look forward to working with Dr. Schott, as our longstanding extension work with growers reflects our dedication to supporting both individual farm success and broader industry advancement. By sharing insights and working together, we aim to address the agronomic, economic, and environmental challenges growers face today.” ‌

‌For more information: Crystal Jorgenson, Communications Specialist
Faculty of Agricultural and Food Sciences, University of Manitoba
204-791-8109 or email: crystal.jorgenson@umanitoba.ca
‌

Dr. Koksel, an associate professor in the Department of Food and Human Nutritional Sciences, leads an interdisciplinary research program that aligns closely with Manitoba’s Protein Advantage Strategy. She holds BSc and MSc degrees in Food Engineering and earned her PhD in Food Science from the University of Manitoba. 

“My vision for this Chair is to position Manitoba as a global leader in sustainable protein innovation by uniting scientific discovery with industry partnerships,” said Dr. Koksel. “Together, we will create solutions that advance food security and climate resilience for generations to come.”
Dr Koksel’s current work focuses on developing novel, environmentally friendly protein ingredients from crops such as peas, soybeans, faba beans, and hemp. Using advanced processing techniques like extrusion cooking, Dr. Koksel enhances the texture, nutrition, and sensory quality of plant-based foods, supporting the growing demand for sustainable protein options.

Her research also explores adding value to food industry co- and by-products, transforming waste from sectors such as brewing, oilseed processing, and meat processing into high-value ingredients for both human and pet food. She integrates cutting-edge, non-invasive technologies—such as ultrasonic and thermal imaging—for real-time quality control in food processing environments.

Looking ahead, Dr. Koksel will expand her research into hybrid protein products that combine plant and animal proteins, as well as innovative uses for dairy proteins. These efforts will contribute to Manitoba’s circular economy and reinforce the province’s role as a hub for sustainable agri-food innovation.
“Dr. Koksel’s appointment reflects the University of Manitoba’s commitment to research excellence and innovation in the development of the province’s protein resources,” said Dr. Martin Scanlon, Dean, Faculty of Agricultural and Food Sciences. “Her interdisciplinary approach and strong industry collaborations make her ideally suited to lead this important initiative. We are excited to see how her work will contribute to Manitoba’s Protein Advantage Strategy and help shape the future of protein production and transformation in the province and beyond.”

The Manitoba Strategic Research Chair in Sustainable Protein is supported by the Government of Manitoba and industry partners, and is housed within the Faculty of Agricultural and of Sciences at the University of Manitoba. Dr. Koksel’s appointment bolsters the province’s research leadership in advancing sustainable protein innovation on the global stage. 

Sustainable Protein Research symposium

Dr. Koksel will chair the 5th Annual Manitoba Sustainable Protein Research Symposium on July 7, 2025 at the RBC Convention Centre, which includes an all-day session of plenary speakers, panel discussions, student presentations, and an awards banquet dinner. Themed “Bridging Borders: Innovating Protein for a Global Future”, the event will explore how innovation, collaboration, and technology are transforming the global protein landscape. More details at www.mbprotein.ca.

For more information:  Crystal Jorgenson, Communications Specialist, Faculty of Agricultural and Food Sciences, University of Manitoba, crystal.jorgenson@umanitoba.ca