Special capabilities range from fundamental research on the mathematical modeling of heat and mass transfer in irregular shaped foods and the determination of the thermal properties and the water activity in foods, to the more applied research areas, including aseptic processing of foods, distribution of chilled meat, superheated steam-drying of liquid foods, supercritical fluid extraction and image processing. The Plant Science Department has facilities and expertise in experimental milling, baking and vegetable storage. This laboratory protects client confidentiality by way of a contract. It also offers expertise in safe processes for controlling insects, mites and fungi in stored grain and grain products, in addition to identifying controls for mycotoxins. The primary focus is on research activities involving the development and marketing of oilseed, pulse and hardy ornamental crops on the Prairies.
Researchers develop high quality, disease resistant flax, field pea and bean varieties.
Brandon The primary focus is on natural resource conservation with research on improved beef and pork genetics and programs in barley development and pasture management. This is followed through with analysis on the impact of the end-processed product, such as the reduction of fat levels in bacon using microwave cooking instead of frying. These laboratories protect client confidentiality by way of a contract. The primary emphasis is on wheat, although studies on other commodities are also conducted. The technical expertise and strong commercial experience of the Institute is complemented by complete, on-site wheat processing capabilities, enabling the Institute to simulate commercial practices in flour milling, pasta, baking, noodle manufacturing and quality control.