The program is called Contribution to Organization (CtO) Agreement and its objective is to build and integrate innovation capacity, assist small and medium-sized enterprises (SMEs) with their research needs and to create new opportunities for Canadian agricultural commodities.

The CtO offers SMEs up to $7,000 of funding to access short-term scientific or technical assistance from Faculty of Agricultural and Food Sciences’ researchers and to use state-of-the-art facilities and equipment at the university. The work is being carried out at several research units located at the Richardson Centre for Food Technology and Research, in the Department of Food and Human Nutritional Sciences (FHNS), and in the campus Dairy Pilot Plant. Together, these facilities have completed more then 60 NRC-IRAP funded projects since April 2022.

More lupin anyone?

When you visit the Bridge Drive Inn, a Winnipeg iconic ice cream stand also known as the BDI, a tasty plant-based soft ice cream is on the menu that lets you taste the results of UM research and the CtO program. The soft ice cream is made from locally sourced sweet lupin, an edible pulse crop, like peas or beans, that contains high protein and dietary fibre, and is a source of essential nutrients. An emerging commercial pulse crop in North America, lupin offers significant economic, environmental and health benefits plus a smooth and creamy texture and appealing flavour. Dairy plant manager John Thoroski developed the ice cream along with BDI and Lupin Platform Inc, a Calgary-based agri-business which is developing vertically integrated lupin supply chains that span cultivation to processing and seek to create a market for lupin ingredients in North America.

High quality flour ingredients for baking

The Faculty is also home to research units which are equipped with facilities that can assist SMEs as they explore topics in baking science. Ingredients that are used in baking require extensive testing to ensure they are suitable to make products like bread. The CtO program enabled Manitoba’s Prairie Flour Mills Ltd, a company started by Manitoba farmers, to partner with FAFS researchers to test the chemical and compositional properties of its ingredients as part of its product development process. By studying the ingredients, Prairie Flour Mills Ltd. is gaining a better understanding of the characteristics of the ingredients and how they will behave during processing. This type of research ensures food processing systems like baking are efficient, productive, create less waste, are profitable and add to the sustainability of food production on the Prairies.

Leaders in food processing research

Researchers and support staff at FHNS, RCFTR, and the Dairy Pilot Plant are at the forefront of food processing research. UM scientists specialize in key areas such as grain and oilseed processing—covering oil pressing, seed dehulling, milling, and dry fractionation—as well as dairy processing within provincially regulated facilities. Additionally, the research units bring expertise in cooking extrusion, ingredient testing, human nutritional and sensory analysis, and more. With support and funding from the NRC-IRAP’s CtO program, UM researchers collaborate with Canadian SMEs to advance research in food ingredient testing, processing, and applications.

Tristan Choi with Lupin Platform notes that one of the keys to the success of the program is how UM researchers work quickly to provide timely, quality and commercializable research to SMEs. He added that application process is very efficient, consisting of a two-page application form and a one-week application review time.

For more information, contact Dr. Nazim Cicek at agresearch@umanitoba.ca.

Dr. Nazanin Vafaei receives the Mitacs Outstanding Innovation Award.

Vafaei’s groundbreaking research to optimize this underutilized method for sustainable food processing has earned her the prestigious Mitacs Outstanding Innovation Award.

Research Fueled by Passion

For Nazanin Vafaei, research has been a deeply personal journey. She moved from Iran to Malaysia to pursue her research, where she witnessed firsthand the destruction of forest and wildlife habitats for palm oil production. Determined to develop a sustainable alternative, she began using supercritical fluids, a cleaner solvent-free system. However, the supercritical unit she needed was broken and, after a seven month wait, she started searching the globe for a better-equipped research facility.

Her search ultimately led her to Winnipeg, where she found the resources and mentorship, she needed at the Richardson Centre for Food Technology and Research.

“I followed my dream and l found a facility here in Winnipeg at the Richardson Center,” Vafaei says. “When I first came as a visiting researcher, I worked with Dr. Curtis Rempel and Dr. Martin Scanlon who is the Dean. In my PhD project we used supercritical fluids to develop a kind of fats that can replace palm oil with less environmental impact, lower levels of saturated fats and other health benefits.”

A New Approach to Canola Oil Extraction and Protein Preservation

First developed at the University of Manitoba, canola oil is one of the top three food oils consumed worldwide. While traditional solvent-based extraction methods are effective, supercritical fluid extraction operates at significantly lower temperatures which enhances the quality of canola meal for use in functional foods.

This new methodology, developed by Vafaei, first removes a portion of the oil through mechanical pressing, followed by high-pressure CO₂ to extract the remaining oil resulting in an oil-free canola meal. This method preserves protein integrity, making canola meal that is more suitable for high-value food applications such as plant-based burgers, high-protein pasta, and protein supplements.

“Our tests show that canola meal contains 40% protein, making it a valuable ingredient for plant-based foods,” explains Vafaei. “The supercritical fluid method uses only CO₂, a process commonly used for decaffeinating coffee. Applying this method to canola allows us to extract high-quality, expeller-pressed oil while maintaining a protein-rich meal with no oil or solvent residues.”

In addition to preserving the high protein content and amino acid profile of canola meal, tests showed this method had good functional properties, including high water-holding capacity, foaming stability and emulsification ability, crucial properties for developing dairy and meat alternatives.

“This process is practically waste-free, using only CO₂ gas, which can be repressurized and reused,” says Vafaei. “The lower temperature used in our process protects the protein’s natural structure, making the canola meal more functional for food applications.”

The next step in Vafaei’s research is to explore scaling up production, with a proposal recently submitted for potential collaboration with the University of Alberta, the University of Guelph and the University of Saskatchewan. If funded, this research will assess the commercial viability and potential industry adoption of the method.

“I congratulate Dr. Vafaei on this successful innovation and her recognition with the prestigious Mitacs award,” says Dr. Mario Pinto, Vice-President Research and International. “By following her passion, she has shown that environmentally sustainable practices can be achieved while also increasing potential economic gain. This has tremendous potential to reshape agricultural practices here in Manitoba and around the world.”

A Vision for Global Impact

Beyond the scientific and technological advancements, Dr. Nazanin Vafaei is driven by the potential global impact of her work on sustainable food production.

“Our canola oil has a lovely roasted nut aroma and a bright, golden color,” says Vafaei. “Because we use a combination of expeller pressing and supercritical fluid extraction (SFE) at lower temperatures, the seeds don’t burn, and we’re able to retain more natural antioxidants.”

By preserving protein integrity and enhancing nutritional quality, her method ensures that canola meal remains a high-value ingredient for plant-based food applications worldwide.

“We’ve demonstrated an exciting proof of concept—our process maintains the full amino acid profile of canola protein while increasing antioxidant levels, thanks to the gentle extraction conditions.”

Looking ahead, Vafaei hopes this innovation will inspire broader adoption of sustainable processing methods in the food industry.

“I am truly honored to receive the Mitacs Award, and I hope the success of this project will encourage more environmentally conscious developments—not just here in Canada, but globally.”

With the growing demand for plant-based proteins and sustainable food solutions, Vafaei’s work has the potential to reshape food production practices while reducing environmental impact worldwide.

If so, you may be eligible for up to $5,000 in funding via a National Research Council of Canada Industrial Research Assistance Program (NRC-IRAP) supported program for work performed at the University of Manitoba’s Faculty of Agricultural and Food Sciences and Richardson Centre for Food Technology and Research.

The Contribution to Organization (CtO) program helps build and integrate innovation capacity in Canada and encourages investment in research and development activities that have clear commercialization goals.

Application is two pages in length and review time is one week.

Since April 2022, RCFTR completed more than 20 NRC-IRAP funded projects from food companies across Canada.

Core areas of expertise at the RCFTR include the following:

1. Pilot scale milling, air classifying, dehulling in a SFCA licensed facility
2. Lab- and pilot-scale oilseed screw pressing in a SFCA licensed facility
3. Protein quality testing
4. Food functionality testing
5. Sustainable packaging
6. Cooking extrusion
7. Flour quality and bakery applications
8. Human nutrition testing
9. Phytochemical testing
10. Lab-scale supercritical fluid extraction with CO2 and/or ethanol
11. Metal and mineral testing using ICP-MS techniques
12. Particle size distribution testing

The CtO program is a great way to connect with world class faculty and staff in food ingredient testing, processing and applications.

For more information, contact Dr. Nazim Cicek at agresearch@umanitoba.ca.

This unique event offers a platform for graduate students and postdoctoral fellows to showcase their work and engage in discussions with other researchers and trainees in their field.

The symposium originated from a collaboration between the Department of Food and Human Nutritional Sciences at the University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine.

Event co-chair Dr. Nicola Gasparre says the purpose of the symposium is to facilitate research knowledge translation and networking, both vital to students’ professional development.

“Research communication is crucial to share and disseminate the latest advancements in the understanding of the relationship between food, nutrition, and health. Additionally, trainee promotion is essential for developing the next generation of investigators.”

The symposium drew 80 presenters from 10 countries, some of whom joined virtually.  The “rapid-fire” oral component gave participants seven minutes to make their presentations. (See list of winners below)

Presentations highlighted research related to the design of new food products, examining their processing, technological and nutritional characteristics, and will explore functional foods, bioactive compounds, and natural health products.

“The public’s growing interest in using food as a tool for health underscores the importance of discussing and advancing knowledge in this area,” says Gasparre.

This year, Dr. Cristina Rosell, department head in Food and Human Nutritional Sciences, as well as member of the Institute of Agrochemistry and Food Technology of the Spanish National Research Council, serves as chair of the event.

Co-chairs include Dr. Gasparre as well as Dr. Thomas Netticadan, Jenny Bouchard, Brad Feltham, Dr. Ruchira Nandasiri, and Pam Gauthier. The Food and Human Nutritional Sciences Graduate Student Association has also played an active role in event organization.

“Our experience in organizing this event has transcended mere coordination; it has been a profound journey of growth and collaboration. Each step of the way, the synergy within the organizing committee has not only shaped the event itself but has also been instrumental in our individual and collective development,” says Gasparre.

“There is a genuine eagerness to create an atmosphere where knowledge thrives, connections flourish, and the collective passion for agri-food, nutrition, and health takes center stage.”

Presentation Winners

Approximately 50 industry specialists from across North America, including food manufacturers and ingredient processors took part in this three-day interactive workshop in Winnipeg. The event provided a memorable farm-to-fork pulse experience intended to stimulate pulse food innovation; provide practical “know-how” in areas of pulse nutrition, health, sustainability and functionality; and demonstrate how companies can leverage the Canadian advantage.

As part of the interactive workshop, various RCFTR research capacities were highlighted including protein quality testing, extrusion cooking, developing plant-based beverages, milling and air classifying.

“We were very pleased to connect with key industry colleagues from across Canada and the US to highlight the important food innovation work we are doing at the Centre, and to create pathways for potential future partnerships,” said Dr. Rotimi Aluko, Director of RCFTR.

After completing the RCFTR workshop, industry participants attended additional workshops at Cereals Canada and Red River College Polytechnic’s Prairie Research Kitchen.

The new name was selected to reflect the RCFTR’s focus on collaborating with the agri-food industry to advance food quality and human nutrition through food research and pre-commercial product development.

The RCFTR is a world-class research and development facility on UM’s Fort Garry Campus which provides expertise and services in traditional and innovative food processing techniques to industry partners. The site hosts a federally regulated grain milling and dry fractionation facility, a suite of analytical testing services for food ingredients, and a nutritional research unit able to conduct clinical nutrition trials.  Additionally, the 55,000-square-foot RCFTR leases office, laboratory, test kitchen and pilot plant space to organizations involved in food research.

Unique to the RCFTR is the expertise offered through the affiliation with UM’s Department of Food and Nutritional Sciences, with researchers in food chemistry, processing, metabolic and applied nutrition. The department also offers added capability through their analytical, extraction, processing, cell and tissue culture and genomic laboratories.

“The University of Manitoba’s role as leader in food processing and nutrition science is greatly enhanced by our ability to collaborate with industry partners in tackling new technologies and innovations. The critical R&D and training provided by RCFTR supports a vibrant and rapidly growing Manitoba food sector,” said UM Vice-President (Research and International) and Distinguished Professor Dr. Digvir Jayas.

“We are excited to announce the new Centre name, a key part of our strategic vision that includes intensifying research, enhancing collaborations and aligning with provincial and national mandates related to food research,” said Dr. Rotimi Aluko, RCFTR Director. “The RCFTR is uniquely positioned to help our industry partners with our combination of researcher expertise, pilot plant and analytical services and clinical nutrition trials.”

“The Richardson name has been closely aligned with the growth of the global agri-food industry for the past 165 years, and as Canada’s largest agribusiness, we are proud to continue our investment and support in its innovation,” says Hartley T. Richardson, Executive Chair, President & CEO of James Richardson & Sons, Limited. The RCFTR was originally funded in part by a joint $7-million investment in the University of Manitoba by the Richardson Firm, Family and Foundation in 2003.

The RCFTR plans to host an open house this summer to allow visitors to explore its state-of-the-art facilities and to meet students and researchers engaged in food quality and human nutrition studies.

Fellow, International Academy of Food Science and Technology

Dr. Aluko is one of 27 new Fellows from 20 countries to be elected to the International Academy of Food Science and Technology (IAFoST), which is an internationally recognized group of elected distinguished food scientists and technologists who collectively form a pool of scientific expertise in food science and technology from which the International Union of Food Science and Technology (IUFoST) may draw non-aligned expert advice on scientific matters.

These 27 new Fellows, the 13^th class of outstanding food scientists and technologists to be elected to the IAFoST, will be inducted by the Academy Executive Council, led by Dr. Aman Wirakartakusumah in November at the 21^st World Congress of Food Science and Technology to be held in Singapore.

Read more about the 13^th class of IAFoST Fellows.

2022 Protein and Co-Products Division Lifetime Achievement Award

Dr. Aluko is also the recipient of the 2022 Protein and Co-Products Division Lifetime Achievement Award. This award, presented by the American Oil Chemists’ Society (AOCS), recognizes significant contributions to the advancement of protein and co-products through research and applications. The award is presented every other year.

Dr. Aluko will travel to the 2022 AOCS Annual Meeting & Expo, held May 1-4 in Atlanta, Georgia, and will present the Award Lecture on “Protein gelation enhances resistance to proteolysis and in vivo cholesterol-lowering ability of the indigestible proteins” on May 3.

Read the complete profile of Dr. Aluko on the AOCS blog.

The CtO program helps build and integrate innovation capacity in Canada and encourages investment in research and development activities that have clear commercialization goals. NRC-IRAP provides up to $7,000 in funding to SMEs for technical assistance performed within FAFS. The program is managed through the Dean’s office.

“This support provided by NRC-IRAP creates opportunities for organizations to access targeted research services in collaboration with researchers and staff in our Faculty,” said Dr. Nazim Cicek, FAFS Associate Dean (Research). “Not only are we able to assist small businesses with their research needs, we are furthering joint research and HQP development needs which are critical to the agriculture value chain.”

To date, five CtO projects have already been approved with organizations who are collaborating with the Richardson Centre for Food Technology and Research and other research units in the Faculty on research technical services.

For more information, contact Dr. Nazim Cicek at agresearch@umanitoba.ca.

Tell us about your research.

The main aim of my research work is to convert regular (or inert) food proteins into smart or active molecules called peptides that can correct or normalize metabolic deficiencies and positively impact human health. Natural food proteins consist of linear arrangements of amino acids. Interestingly, nature has also encrypted certain amino acid sequences (usually 2 – 20) within these proteins but they remain inactive until liberated from the parent chain. Therefore, we add enzymes (biological scissors) to cut (digest) the proteins and release the encrypted amino acid sequences as free molecules, which we now call bioactive peptides. The protein digest is then evaluated using a battery of in vitro (test tube) tests to find potential applications in human health. Typically, we use tests that provide preliminary information on whether the peptide digest can function as antihypertensive, anti-cancer, anti-Alzheimer’s, anti-diabetes, and anti-obesity agents, among others. The in vitro tests are then followed with animal experiments where the most active peptide digest against a specific target is then advanced to the human intervention trial. Overall, in addition to discovering the health benefits of these peptides, my research also uses statistical modeling to answer the fundamental question of how peptide activity is affected by arrangement of amino acids. Such fundamental information on type and arrangement of amino acids is critical for the discovery of novel and powerful peptides that could work like drugs but without negative side effects.

How does your research benefit Canadians?

The use of natural products has increased exponentially in the past 10 years due to consumer demand for healthy and functional foods that do not have negative or unwanted side effects. Peptides represent a proven category of these natural products because they are derived from foods consumed by human beings, hence our body tolerates them very well. My work will provide natural peptide products that can be used to maintain human health and which, when consumed or used regularly, could correct or ameliorate common metabolic disorders and save the need to seek regular medical attention. This is beneficial in two ways. One, it could reduce healthcare costs and the social impact of chronic diseases. Two, the work will lead to increased value-addition of Canadian crops, which adds economic value to various sectors (farmers, processors, marketers) while strengthening the position of Canada as a global leader in the manufacture of health-promoting foods and supplements.

Tell us a bit about yourself.

 I obtained BSc (Hons) and MSc degrees in Biochemistry from Nigeria (University of Lagos and Ahmadu Bellow University, Zaria, respectively). I then came to Canada and completed a PhD degree in Food Science at the University of Guelph, Ontario. I started my independent research career as a Research Scientist with Agriculture & Agri-Food Canada, Saskatoon Research Centre, from where I moved to the University of Manitoba in 2001 as an Assistant Professor in the then Department of Human Nutritional Sciences, Faculty of Human Ecology.

What does CRC funding mean to you as a researcher?

The CRC funding is extremely meaningful to me as a researcher because it provides consistent long-term funding, which enables planning of fundamental and applied research projects with potential significant impact on scientific knowledge. The funding will also enable hiring of all cadres of trainees from postdoctoral fellows to undergraduate summer research assistants, which supports the building of a productive research team while respecting the principles of equity, diversity and inclusion.

How did you feel when you learned you were awarded your Canada Research Chair?

I learned of the award exactly on the 20^th anniversary of my joining the University of Manitoba as an Assistant Professor, so it was a very welcome news to celebrate this important milestone in my career as a university professor. And I feel really honoured to be recognized as one of the best in my research field by global scientific experts.

 What inspires you?

Discovery, discovery, discovery! I have always been a curious person, which followed me into scientific research. I like to take risks by conducting research works, which are uncommon, though my approach is based on solid scientific background information. Overall, most of the risks taken have paid off very well and I think that is why I am lucky to have a high volume of work that is quite popular among my colleagues, hence these articles have become highly cited in scientific literature. 

What about you would people find surprising?

I was actually a very good table tennis player and was part of the team that represented my High School in state competitions back in Nigeria. 

Do you have any advice for students/young grad students starting their career?

Hard work pays, believe in yourself, take meaningful risks, seek collaborations, and be productive in whatever you do.

The RCFFN is home to a state-of-the-art grain milling and dry fractionation facility, which includes laboratory and pilot scale equipment suitable for research, pre-commercial and commercial milling activities. The SFCR licence authorizes the RCFFN to mill and air-classify crops such as beans, peas, and oats for human consumption across Canada.

“Safe Food for Canadians Act (SFCA) registration for the RCFFN Milling Facility marks the start of an exciting new chapter for our Centre,” said Rotimi Aluko, RCFFN director. “A HACCP management system is in place for the milling facility and we look forward to processing quality food ingredients. SFCA registration will strengthen relationships between UM researchers and industry, and enhance the RCFFN’s mission to advance food quality and human nutrition.”

“This important certification builds on investments the University of Manitoba has made in people and infrastructure that address the priority research theme of ‘Safe, Healthy, Just and Sustainable Food Systems’,” said Martin Scanlon, dean of the Faculty of Agricultural and Food Sciences. “It also aligns with the Manitoba Protein Advantage Strategy and Canada’s Protein Industries Supercluster initiatives that advance plant protein utilization, particularly on the Canadian Prairies.”

Effective January 15, 2019, the Safe Food for Canadians Act requires that most food companies in Canada comply with the Safe Food for Canadians Regulations, a modern legislative framework designed to improve food product quality and safety for Canadian customers. The SCFR consolidates 14 sets of previous food regulations into a single set of rules, improving consistency of rules across all types of foods and reducing administrative burden.

To be licensed, companies must have a rigorous food safety program based on the Hazard Analysis and Critical Control Points (HACCP) methodology.

The Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), located on the University of Manitoba’s Fort Garry campus, is a leader in food science and human nutrition, supporting the food and agriculture value chain by engaging in collaborative research and development activities with the food industry. The Centre uniquely combines state-of-the-art processing and analytical facilities with university-based research programs.

For more information, please contact:

Michael Janzen, Research Development Manager
Tel: 204-474-6030
Email: michael.janzen@umanitoba.ca