Agri-food

Successful solutions

• Attracted nearly 1500 businesses that benefited from the industrial program and carried out more than 3000 projects.
• Established the first official methods for detecting pathogenic human viruses in foods.
• Built and tested a prototype mechanical human digestive system (IViDiS, also known as an artificial stomach) to examine the survival of probiotics, including within the intestines. This system has a positive impact on health and helps researchers to learn what happens to bioactive compounds.
• Discovered and characterized probiotic bacteria in yogurt and the microbiota in kefir.
• Developed techniques for encapsulating probiotic bacteria to protect them from stomach acid.
• Built an optical device that uses light to check the quality and purity of maple syrup in collaboration with the maple syrup industry.
• Developed a standardized language (flavour wheel) to qualify maple syrup flavours in collaboration with the maple syrup industry.
• Developed a method for ensuring better stability of unfiltered fruit juices in collaboration with a private firm.
• Numerous firms have used industrial program incubators and have launched successful commercial operations.
• Developed a new vegetable fermentation technology for long-term preservation. This has led to the establishment and growth of a Canadian company and provided access to export markets.
• Developed a low-fat cheese manufacturing process without altering organoleptic properties, in direct collaboration with the dairy sector.
• Support for the goat milk and goat cheese industry to develop this sector.
• Developed an enhanced commercial process for manufacturing edible poultry fat. The process has been transferred to industry and is used commercially.
• Developed new ultrafiltration methods to isolate 90% pure proteins with low levels of phytic acid, an anti-nutritional chemical.
• Developed a method for extracting residual collagen in meat processing to enhance artificial skin used in the treatment of burns victims.