Grants and Contributions:
Title:
Improvement of pulse protein flavour and quality through breeding and processing
Agreement Number:
946231
Agreement Value:
$179,700.00
Agreement Date:
Mar 13, 2020 - Mar 31, 2024
Description:
Peas (Pisum sativum) are one of the main pulse crops, extensively grown in Western Canada. The demand for peas and their fractions continue to increase due to their known nutritional and health benefits, as well as growing demand for gluten free products. However, the beany flavour of pea protein presents challenge in using pea ingredients in a broad range of food products. This study will develop novel processing technology for pea protein using hydrodynamic cavitation and membrane filtration.
Organization:
National Research Council Canada
Expected Results:
In the short term, anticipated outcomes will be strengthened collaborations across industry, academia, and government to support research excellence. In the medium term, anticipated outcomes will be the development of new and potentially disruptive technologies with collaborators. In the long term, find collaborative solutions to public policy challenges and create stronger innovation systems.
Location:
Halifax, Nova Scotia, CA B3H 4R2
Reference Number:
172-2019-2020-Q4-946231
Agreement Type:
Grant
Report Type:
Grants and Contributions
Recipient Business Number:
886806561
Recipient Type:
Academia
Additional Information:
This agreement has been amended 2 time(s). The end date of this agreement has been modified by 365 days.
Amendment Date
Jan 24, 2023
Recipient's Legal Name:
Dalhousie University
Federal Riding Name:
Halifax
Federal Riding Number:
12005
Program:
Collaborative Science, Technology and Innovation Program - Collaborative R&D Initiatives
Program Purpose:
Collaborate on multiparty research and development programs to catalyze transformative, high-risk, high-reward research with the potential for game-changing scientific discoveries and technological breakthroughs in priority areas.
NAICS Code:
541710
Amendments: