U of S Researchers Awarded $500,000 for Food Research
Posted November 04, 2003
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FOR IMMEDIATE RELEASE - Tuesday, November 4, 2003 2003-11-04-AG
U of S Researchers Awarded $500,000 for Food Research
Six University of Saskatchewan researchers will receive a total of $500,000
over three years for food research that will help reduce health care costs
through the prevention of diet-related diseases, as well as improve public
confidence in the food supply through better regulations and laws.
U of S researchers will lead two studies and collaborate on three others as
part of a $22.2-million Canada-wide project called AFMNet (Advanced Foods
and Materials Network), a Networks of Centres of Excellence (NCE) research
network announced today in Guelph by Brenda Chamberlain, MP for
Guelph-Wellington, on behalf of Industry Minister Allan Rock.
The project goal is to ensure Canada's pre-eminence in foods and
bio-materials research by developing commercially viable, socially
acceptable value-added products and processes. More than 80 scientists from
23 Canadian universities will participate in the project.
"This project will allow U of S researchers to pool their creative talents
with those of other internationally renowned scientists to tackle major food
science issues, providing great opportunities for student training in
laboratories across the country focused on a common research goal," said
Steven Franklin, U of S Vice-President Research.
"The U of S is taking a leading role in this unique network that brings
together multidisciplinary research teams of scientists from the natural and
social sciences, engineering, humanities and law, many of whom have not
traditionally interacted."
Headquartered at the University of Guelph under scientific director and
professor Rickey Yada, the new network will address three strategic themes:
the structure, dynamics and function of foods and bio-materials; functional
foods and nutraceuticals; and genetics, ethics, economics, environment, law
and society issues (such as consumer attitudes and perceptions, and
regulations).
Nicholas Low, a U of S food chemist, will lead two projects. The first will
use plant-derived enzymes to produce complex carbohydrates that are a
nutrient source for colon bacteria. Low says a diet rich in these compounds
may decrease the risk of colon cancer, reduce cholesterol, and prevent
gastrointestinal tract infections.
The second project will investigate new methods for detecting adulterated
foods. Low says an estimated 10 per cent of food is not what it claims to
be, containing ingredients that make it cheaper to produce, for instance.
Low has previously used chromatography (a technique for the chemical
separation of mixtures) to identify trace carbohydrates synthesized by
enzymes present in foods. This technique provides unique 'fingerprints' for
identifying specific types of food. His latest research will use DNA
testing to identify the enzyme fingerprints that authenticate foods.
U of S agricultural economists Jill Hobbs and Peter Phillips, microbiologist
Darren Korber, environmental microbiologist John Lawrence, and sociologist
Michael Mehta are collaborating on other AFMNet projects. These studies
will examine microbial biofilms on foods and food processing equipment,
understanding consumer acceptability of functional foods (foods with
physiological benefits that prevent disease), and the ethics of labeling
genetically modified foods.
Current world consumption of natural health products, functional foods and
nutraceuticals is estimated at $70 billion annually.
"The establishment of this network reinforces the Government of Canada's
commitment to invest in the kind of research and development that is going
to yield real economic benefits in the years to come," said Brenda
Chamberlain. "Research and development in advanced foods and materials has
huge potential for developing novel ideas in food safety, nutritional
quality and human health."
Funding for NCE is provided by Industry Canada and three Canadian federal
granting agencies - NSERC, the Canadian Institutes of Health Research, and
the Social Sciences and Humanities Research Council of Canada.
Tom Brzustowski, NSERC President and Chair of the NCE Steering Committee,
said, "AFMNet is building a unique university, government and industry
partnership that will lead to the advancement of science-based information
in areas such as food safety where the public needs a credible source of
information."
The NCE Program mobilizes Canada's best researchers in the university,
private and public sectors to develop new knowledge leading to economic
development and a better quality of life for Canadians. For more
information, go to: www.nce.gc.ca
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For more information, contact:
Professor Nicholas Low
Microbiology and Food Science
University of Saskatchewan
(306) 966-5037
*Please note: Professor Low may be contacted in Toronto on November 4th at
1-800-387-0287 or 866-667-9330.
Kathryn Warden
Research Communications Officer
University of Saskatchewan
(306) 966-2506
kathryn.warden@usask.ca
www.usask.ca/research
