Funding for food ingredient research and development available
Are you a Canadian small-to-medium size enterprise looking for financial support to assist your food ingredient R&D program?
If so, you may be eligible for up to $5,000 in funding via a National Research Council of Canada Industrial Research Assistance Program (NRC-IRAP) supported program for work performed at the University of Manitoba’s Faculty of Agricultural and Food Sciences and Richardson Centre for Food Technology and Research.
The Contribution to Organization (CtO) program helps build and integrate innovation capacity in Canada and encourages investment in research and development activities that have clear commercialization goals.
Application is two pages in length and review time is one week.
Since April 2022, RCFTR completed more than 20 NRC-IRAP funded projects from food companies across Canada.
Core areas of expertise at the RCFTR include the following:
- Pilot scale milling, air classifying, dehulling in a SFCA licensed facility
- Lab- and pilot-scale oilseed screw pressing in a SFCA licensed facility
- Protein quality testing
- Food functionality testing
- Sustainable packaging
- Cooking extrusion
- Flour quality and bakery applications
- Human nutrition testing
- Phytochemical testing
- Lab-scale supercritical fluid extraction with CO2 and/or ethanol
- Metal and mineral testing using ICP-MS techniques
- Particle size distribution testing
The CtO program is a great way to connect with world class faculty and staff in food ingredient testing, processing and applications.
For more information, contact Dr. Nazim Cicek at agresearch@umanitoba.ca.