Guelph Research and Development Centre
The Guelph Research and Development Centre (Guelph RDC) located in Guelph, Ontario was established in 1997. It is one of Agriculture and Agri-Food Canada's (AAFC) network of 20 research and development centres.
Watch the Pilot Plant Program video
Areas of Research
The Guelph RDC focuses on research and development in food safety and value added food attributes to help foster a profitable agri-food sector in Canada. A unique pilot-scale food research facility (Containment Level-II) and analytical facilities enable scientists to study pathogen survival rates during food processing and identify healthy food attributes. This work helps Canada continue to lead in food safety and promotes the availability of healthy foods.
Search Research projects from the Guelph Research and Development Centre to learn more about what we do.
Sector Needs
The Guelph RDC carries out innovative research, development, technology and knowledge transfer activities in support of AAFC's Strategic Plan for Science, which include:
Addressing food safety threats to the value chain
Guelph RDC has a lead role in food safety research with emphasis on the control of bacterial pathogens, antimicrobial resistance, mycotoxins, and chemical threats in food production systems. A major focus is on developing and validating novel or current food processing technologies for enhanced food safety (biological and chemical threats) in a biosecure pilot plant infrastructure. Scientists are also investigating the microbiological and chemical safety in food production and manufacturing processes through developing novel green biocontrol tools and adapting current processes to comply with the current regulatory controls, such as antibiotic use and sodium reduction.
Improving attributes of agricultural commodities for food and non-food uses
Research is conducted to investigate and characterize the effectiveness of health promoting attributes of current or novel food raw materials and ingredients from Canadian agricultural origin that are of interest in food production systems. This research includes:
- Demonstrating bioaccessibility, bioavailability and efficacy of bioactive compounds in vitro and in animal models;
- Working with breeders and producers to support marketing of crops and developing foods with health enhancing properties; and
- Collaborating with science partners to demonstrate the human health benefits of novel functional foods and ingredients to support industry health claims and the availability of healthy food choices.
Meet our Scientists
Find out more about the scientists at Guelph Research and Development Centre through their profiles below.
You can also visit the Fields of Science campaign featuring 11 Agriculture and Agri-Food Canada scientists from coast to coast. Discover why they chose to pursue a career in agriculture and learn more about their research.
More information
Scientists and researchers
Publications
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Carlos Martinez, Michael McClelland, Cezar Khursigara, and Hany Anany*. Smart design of a phage cocktail to mitigate Salmonella contamination risk during poultry processing. Program book of the Oxford Bacteriophage Virtual Conference – Phages 2021.
2021 - View publication details
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Hany Anany*. "Free and Immobilized Bacteriophage Applications to Enhance Food Safety from Farm to Fork." In program book of IAFP 2021 Annual Meeting, Phoenix, Arizona, USA.
2021 - View publication details
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Hany Anany*. Go Green! Using bacteriophages to enhance food safety from Pharm to PHork. Program book of the 70th Annual Remote conference of the Canadian Society of Microbiologists.
2021 - View publication details
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Zhong, L., Carere, J., Mats, L., Lu, Z., Lu, F., Zhou, T. (2021). Formation of glutathione patulin conjugates associated with yeast fermentation contributes to patulin reduction. Food Control, [online] 123 http://dx.doi.org/10.1016/j.foodcont.2020.107334
2021 - View publication details
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Jeong, D., Hong, J.S., Liu, Q., Choi, H.D., Chung, H.J. (2021). The effects of different levels of heat-treated legume flour on nutritional, physical, textural, and sensory properties of gluten-free muffins. Cereal Chemistry, [online] 98(2), 392-404. http://dx.doi.org/10.1002/cche.10379
2021 - View publication details
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Hassan, A.Y., Lin, J.T., Ricker, N., Anany, H. (2021). The age of phage: Friend or foe in the new dawn of therapeutic and biocontrol applications?, 14(3), 1-36. http://dx.doi.org/10.3390/ph14030199
2021 - View publication details
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Xu, Q., Si, W., Mba, O.I., Sienkiewicz, O., Ngadi, M., Ross, K., Kithama, M., Kiarie, E.G., Kennes, Y.M., Diarra, M.S., Zhao, X. (2021). Research Note: Effects of supplementing cranberry and blueberry pomaces on meat quality and antioxidative capacity in broilers. Poultry Science, [online] 100(3), http://dx.doi.org/10.1016/j.psj.2020.11.069
2021 - View publication details
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An oral presentation to the senior management of two industry clients.
2021 - View publication details
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Wang, W., Zhu, Y., Abraham, N., Li, X.Z., Kimber, M., Zhou, T. (2021). The ribosome-binding mode of trichothecene mycotoxins rationalizes their structure—activity relationships. International Journal of Molecular Sciences, [online] 22(4), 1-17. http://dx.doi.org/10.3390/ijms22041604
2021 - View publication details
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Das, Q., Tang, J., Yin, X., Ross, K., Warriner, K., Marcone, M.F., Diarra, M.S. (2021). Organic cranberry pomace and its ethanolic extractives as feed supplement in broiler: impacts on serum Ig titers, liver and bursal immunity. Poultry Science, [online] 100(2), 517-526. http://dx.doi.org/10.1016/j.psj.2020.09.044
2021 - View publication details
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