At the graduate and faculty level, we are actively involved in collaborative research projects in such areas as food and water safety, brewing science, biotechnology and the development of new health-promoting and nutraceutical products.
Depending on your academic background, there may be opportunities for you to engage in food science research. Here are areas where we have active research projects underway in the department:
- Fisheries engineering: Seeking greater output in processing, reducing energy costs and environmental considerations.
- Marine oils: Exploring valuable nutritional aspects of marine fats and omega-3 fatty acids currently of special interest.
- Seafood biochemistry: Observing changes in texture and eating quality of various species of fish during frozen storage are being studied by physical, chemical and sensory methods.
- Process Technology: Looking for improved efficiency, product quality and yield in traditional fish processing operations.
- Food rheology and texture: We have one of the best equipped rheological laboratories in North America. We measure the fundamental rheological properties of food dispersions, emulsions, gels and cellular suspensions.
- Thermal process science: We research conventional and thin-profile flexible packages, control systems for on-line correction of process deviations and
energy utilization of retorting systems.
- Beverage science: Our current research investigates aspects of brewing yeast and the brewing process; flavour thresholds in fruit juices; prediction of the growth of spoilage organisms in liquid foods; and pasteurization processes.