Creating value-added opportunities for through processing. Agri-food Innovation Cluster Saskatchewan, Canada

Transcription

1 Creating value-added opportunities for through processing Agri-food Innovation Cluster Saskatchewan, Canada

2 Agri-Food Innovation Cluster Bridging the gap between research and commercialization SMEs Processors Producers Others Sk. Food Centre Ideas Strategic thinking Company goals Technical issues AgFIC POS Bio-Sciences Corp. University of Saskatchewan Value-added products, processes and technology

3 Agri-Food Innovation Cluster Bridging the gap between research and commercialization Dr. Michael Nickerson University of Saskatchewan Dr. Rick Green POS BioSciences Corp. Dr. Shannon Hood-Niefer Saskatchewan Food Industry Development Centre

4 Leadership Fundamental to applied sci. Problem solving Expertise & infrastructure Technology driver University of Saskatchewan POS Biosciences Corp Ingredient processing Process development Fractionation Toll processing Scale-up facilities Sk. Food Centre 3 Centres within a 5 min walk! Technical problem solving Food product development Food safety and quality Diverse expertise in food products Industry training and skills development Incubation

5 Saskatchewan (Canada) is known for: Its rich agriculture resources: Wheat (Spring and Durum) Canola Pulses (Peas, lentils, chickpeas, faba beans and beans) Speciality crops Soy bean Its advanced crop breeding programs

6 Saskatchewan (Canada) is known for: Its research capacity in value-added processing of crops For its pilot and toll processing facilities to foster growth in the ingredient sector POS BioSciences Crop. For its product development facilities specializing in plant-based ingredients For its business development and market support for commercialization University of Saskatchewan Saskatchewan Food Centre

7 The AgFIC brings it all together for clients in support of rapid innovation and research solutions. Our value proposition: Targets CHALLENGING research problems/projects that require expertise/infrastructure from more than one institution. Breaks down communication barriers for clients in support of rapid innovation and research solutions.

8 Benefits AgFIC brings Provides strategic thinking (short and long-term planning) Technical problem solving Process, ingredient and food development Access to expertise, capacity and infrastructure Research facilitation: Team development, grant writing and project management Confidentiality Networking and partnership building

9 Meet to discuss the best approach Direct you to the lead organization within the cluster Provide leadership Help build a team of experts Identify infrastructure Provide guidance to funding opportunities Sort through the various institutional agreements

10 Status update An MOU is currently being drawn up in support of the cluster involving the UofS, the Sk. Food Centre and POS BioSciences Corp. Since, developing this concept ~1 year ago, the number of collaborative projects has grown 300% from 1-2 to 6-7 collaborative research projects. Communication across institutions has increased substantially. Increased sharing of equipment and expertise to support client driven research. Collaborative research projects are both client driven and also internal. Currently, we are looking into funding opportunities in support of cluster initiatives to expand the value-added opportunities.

11 Examples of Collaborative Research Projects within the AgFIC (Internal)

12 Invention Encapsulation and delivery of omega-3 rich oils to food and feed using plant proteins Plant protein-based microcapsule for carrying and protecting sensitive lipid core ingredients. Impact: Plant-based capsules could reach larger markets that restrict consumption of animal-derived products. Powder protects omega-3 rich flax seed oil from oxidation. For feed and food applications. UofS, POS Biosciences and the Sk. Food Centre Funded by:

13 Designing a commercial process for producing a lentil protein isolate UofS, POS Biosciences and the Sk. Food Centre Dehulled Lentils Processing POS BioSciences/UofS Ingredient characterization (UofS) Egg replacer Protein Sports Bar Product formulation SK Food Centre Funded by:

14 Development of innovative pulse-cereal based food aid products Overall goal: To develop therapeutic food products using pulses and cereals that are fortified with V&M and other bioactive constituents, that could be used to treat moderately acute malnutrition within high risk communities (Northern Ethiopia). Three main products: 1. Medium density fortified cereals to treat moderately acute cases of malnutrition in children (6-60 months) 2. High density fortified crunchable cereals for compromised individuals suffering from moderately acute malnutrition 3. Lipid-based Ready-to-Eat nutritional supplement Funded by:

15 How to connect into the AgFIC? Central at info@agfic.ca Will be discussed with the AgFIC committee Then directed towards the lead organization to start the process

16 How to connect into the AFIC? SK Food Development Centre Dan Prefontaine, President Tel: (306) ; Dr. Shannon Hood-Niefer, Vice-President (Innovation & Technology) Tel : (306) ; shood-niefer@foodcentre.sk.ca POS BioSciences Corp. Dr. Rick Green, Vice-President of Technology Tel: (306) ; rgreen@pos.ca University of Saskatchewan Dr. Michael Nickerson, Sk. Ministry of Agriculture Research Chair (Protein Quality & Utilization); Tel: (306) ; michael.nickerson@usask.ca

17 Collaborative Research & Innovation in support of a value-added ingredient industry