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A transformative food innovation project led by Vasantha Rupasinghe at Dalhousie University Faculty of Agriculture has been awarded $300,000 through Research Nova Scotia’s inaugural Ear to the Ground (E2G) competition. The initiative is one of eight projects funded under the $2.1 million program designed to accelerate applied research with real-world impact across the province.

The three-year project, “Exploring Sustainable Food Ingredients Innovation from Nova Scotia Fruits and Their Processing By-products,” will convert fruit biomass and processing residues into high-value, health-promoting ingredients. By leveraging locally sourced agricultural materials, the research aims to strengthen both the province’s agri-food sector and its role in preventive health innovation.

“Our goal is to unlock the full potential of Nova Scotia’s fruit resources by transforming underutilized materials into functional, health-enhancing ingredients,” said Dr. Rupasinghe, principal investigator. “This approach not only supports a circular, zero-waste economy, but also advances food-as-medicine strategies that can help address rising chronic disease burdens.”

The project integrates two advanced technologies, probiotic-based precision fermentation and microencapsulation using dietary fibres derived from fruit co-products, to produce stable, bioactive ingredients with enhanced functionality and extended shelf life. These innovations are expected to support export-ready products and open new market opportunities for Nova Scotia’s agricultural sector.

Looking ahead, the research team plans to expand the project to include pre-clinical and clinical validation of the health benefits of these novel ingredients. Collaborators include Dr. Carman Giacomantonio and Dr. Petra Kienesberger from Dalhousie’s Faculty of Medicine.

“Through Ear to the Ground, Research Nova Scotia is investing in research that is designed to be used,” said Stefan Leslie. “These projects respond to real needs and contribute to growth, productivity, and competitiveness in Nova Scotia.”

E2G projects were selected through a competitive process based on their alignment with Research Nova Scotia’s mandate and their potential to deliver measurable economic outcomes. Each project includes active collaboration with partners and end users, ensuring a clear path to real-world application within the province. Research Nova Scotia supports and coordinates research funding to drive economic growth in three priority sectors: natural resources and clean energy; life and health sciences; and construction and transportation.

"Investments in sustainable and healthy food systems represent one of the most effective strategies for reducing long-term economic and societal costs, echoing findings from the United Nations," said Dean Dr. Heather Bruce. " We are very proud of Dr. Rupasinghe and his team."

Dr. Vasantha Rupasinghe, Professor and Arthur B. MacDonald Chair of Research Excellence, advances research and outreach on the “Food as Medicine” approach, highlighting the role of diet in promoting health and preventing chronic disease.