Advancing Boreal Food Research & Innovation
The Functional Foods Sensory Laboratory (FFSL) at Grenfell Campus Memorial University examines "functional foods" – natural or processed food products with known health benefits beyond basic nutritional needs. The FFSL was designed to create a world class functional foods research program that will generate new opportunities for industry collaboration, innovative product development, business diversification and help grow a strong, sustainable functional foods sector in Newfoundland and Labrador.
Grenfell Campus is a center for food and agricultural researchers at multiple stages of their academic careers and provides an excellent foundational environment for collaboration with industry partners in agriculture and food science. Memorial University has been making significant strides in becoming one of the leading producers of research, development and entrepreneurship around agriculture, food, nutrition, and health studies within the province. With the addition of new faculty positions, new academic programs, increased business development and entrepreneurship support, and the building of environmental and agricultural labs, along with an exceptionally strong nutrition and health research caliber, the university is well positioned to support the research needs of this sector.
Research Focuses
-
Development of functional foods and secondary processing foods and oils production.
-
Advancing research in foods and beverage sensory perception, safety and preservation.
-
Use of nanotechnology to enhance plant performance in the Boreal Ecosystem.
-
Influences of functional foods production to public health and brain health.
-
Increase yield, nutritional and value added production in control systems agriculture and alternative forage production systems.
-
Testing the efficiency of hydroponics system, e.g., sprouted fodder, herbs and vegetable production.
RECENT ARTICLES
