About this Seminar
The evolving outlook of public perception towards food, nutrition and health has inspired the development of technology to produce and process food in a sustainable way. The presentation shall highlight three major sectors of technological evolution in the Canadian context:
- Novel decontamination technologies for fresh food products.
- Novel encapsulation and fortification approaches to deliver the functional nutraceuticals
- Sustainable production and upcyling of plant-based protein ingredients.
Novel decontamination technologies rely on physical preservation, as opposed to chemical preservation, using pressure and light-based stresses to decontaminate pathogens, wherein these physical processes have minimal effect on quality and nutrition of food products. Design and development of a continuous pulsed light system for processing beverages, and its’ role in extending shelf-life of BC blueberries in combination with controlled atmosphere packaging shall be highlighted.
The second part of the presentation shall focus on encapsulation of the compounds for targeted delivery through the gastro-intestinal tract and alternate trans-mucosal routes. The possibility of dispensing the therapeutic potential of native flora, via encapsulation with appropriate nutrients shall be discussed. The presentation shall conclude with some recent studies on sustainable up-cycling of plant proteins from spent grains by-product from beer industry, and applicability of novel dehydration and fermentation approaches for removing the off-flavours in plant proteins.
About the Presenter
Dr. Anubhav Pratap Singh holds the BC Ministry of Agriculture Endowed Professorship in Food and Beverage Innovation and he recently joined the Center for Sustainable Food Systems as a new Associate. Dr. Pratap Singh’s research group explores novel technologies for obtaining sustainable improvements in food quality and nutrition. He has authored more than 50 research articles on novel thermal and non-thermal processing, encapsulation of plant-based ingredients, and food fortification technologies. Dr. Pratap Singh and his research group work with various BC-based plant-based food processors, berry growers, and processors, and nanotechnology based companies and is currently leading the academic planning for the UBC Food and Beverage Innovation Centre.
Date and Time
Thursday, November 5th from 3 p.m. to 4 p.m. PST
- 45min Presentation
- 15min Q&A
Online via Zoom. Register by Wednesday, November 4th.
Link will be shared with registrants via email approximately on to three days prior to the seminar.