Functional Foods Lab expands capacity

Dr. Raymond Thomas

The Functional Foods Sensory Lab at Grenfell is expanding its capacity thanks to funding from the Atlantic Canada Opportunity Agency (ACOA), Memorial University and the Department of Tourism Culture Industry and Innovations (TCII).

The funding, valued at about $1.4 million, will expand the capacity of the foods lab and its research program and allow the lab and researchers to better engage and support industry.

The functional foods lab will receive a $534,093 non-repayable contribution from the Government of Canada through the Atlantic Canada Opportunities Agency (ACOA) and $549,314 from the Provincial Government Department of Industry, Energy and Technology (IET) to expand the capacity of the functional foods research program. New analytical and processing equipment, as well as several new positions — a food scientist, analytical chemist, food developer, an industry liaison officer and two graduate students — will allow the development of significant new industry partnerships to support and grow the province's food processing capacity.

Dr. Raymond Thomas, principal investigator, said he receives daily inquiries from potential highly qualified graduate students and post-doctoral fellows from around the globe, seeking training and study opportunities in the program.

"In a relatively short period of time, the functional foods research program has attracted high levels of collaboration from industry, government and academia nationally and internationally," said Dr. Thomas. "With this infusion of funding, we are prepared to be a leader in food science in Canada."

The funding will allow the lab to develop a strategy to support projections and work towards the program and facility becoming self-sustainable.