麻豆原创

Saskatchewan is known as the "bread basket of Canada," referring to its strength as a primary producer of agricultural commodities and its contributions to agro-biological science and biotechnology. These areas extend the scope of agriculture to food and bioproducts. The Food and Bioproducts Sciences Department has two streams of research: food science and applied microbiology. Food Science applies principles from chemistry, biology, microbiology and engineering to the study of food and the development of food technology and to non-food uses of agricultural materials.

Faculty interests include:

• Value-added crop utilization
• Novel techniques to detect food adulteration
• Lipid quality and utilization
• Food nanotechnology
• Food enzymology
• Meat quality
• Microbial bioproducts
• Lipid biotechnology
• Food and environmental microbiology
• Protein quality and utilization
• Mycology, microbial biotechnology and bioproducts.

The Department of Food and Bioproducts is housed in the state-of-the-art College of Agriculture building, a prominent edifice on the beautiful USask campus. This research-driven unit focuses on small class size, ready access to and help from faculty supervisors, and hands-on experiential training in numerous high-caliber facilities, including: food and bioproduct chemistry and analysis laboratories; food microbiology laboratories; molecular and environmental microbiology laboratories; product development and sensory evaluation laboratories; biotechnology research facilities; and food and bioproduct processing facilities.