Research projects (Guelph Research and Development Centre)

The Guelph Research and Development Centre (Guelph RDC) supports innovative research, development and technology transfer activities relevant to one of the nine Agriculture and Agri-Food Sector Science Strategies.


Guelph RDC has a lead role in food safety research with emphasis on the control of bacterial pathogens, antimicrobial resistance, mycotoxins, and chemical threats in food production systems. The focus is on developing and validating novel or current food processing technologies for enhanced food safety (biological and chemical threats) in a biosecure pilot plant infrastructure. Scientists are also investigating the microbiological and chemical safety in food production and manufacturing processes and adapting current processes to comply with anticipated regulatory constraints, such as antibiotics and sodium reduction.

Research is conducted to characterize and investigate the functionality of special attributes of current or novel food raw materials and ingredients from Canadian agricultural origin that are of interest in food production systems. This research includes:

Current research projects at Guelph
Project number Lead researcher Project title Budget* Duration: start Duration: end
J-000555 Power, Krista Determining the link between pulse foods, gut health and chronic disease $375,138.00 2013-09-01 2018-01-31
J-000561 Ramdath, Dan Blood glucose attenuation and satiety levels in humans following consumption of whole lentil and yellow pea and their food products $823,354.00 2013-04-01 2018-01-31
J-001175 Abdelaal, Elsayed Characterization of quality, bioactive and anti-nutritional compounds of Saskatchewan grown pulses prepared with various cooking conditions $100,151.20 2015-08-10 2018-09-10
J-001176 Abdelaal, Elsayed Improving the quality package of high anthocyanin wheat: From field to consumer $100,395.00 2015-03-31 2018-03-30
J-001181 Balamurugan, Sampathkumar Validation of dry fermented sausage production process that do not utilize heat treatments to inactivate E. Coli O157:H7 and salmonella $135,585.00 2015-06-30 2018-06-29
J-001203 Abdelaal, Elsayed Modifying non-gluten proteins for improved gluten-free food products $20,700.00 2015-09-01 2018-08-31
J-001279 Balamurugan, Sampathkumar Use of bacteriophage endolysins as antimicrobial coatings on food packaging films to control L. monocytogenes and Salmonella spp. $251,850.00 2016-04-01 2019-03-31
J-001281 Diarra, Moussa Survival and control of Salmonella serovars in food production systems: Role of iron uptake systems and new approaches in fighting $800,005.00 2016-04-01 2019-03-31
J-001282 Koutchma, Tatiana Comparative performance of UV light non-thermal interventions for treating fresh produce $161,950.00 2016-04-01 2019-03-30
J-001308 Abdelaal, Elsayed Characterization of glabrous canary seed components with emphasis on starch and protein for new market opportunities $243,185.00 2016-04-01 2019-03-31
J-001311 Zhou, Ting A novel enzymatic approach to reduce the risks of deoxynivalenol entering cereal-based products during corn/wheat processing $250,000.00 2016-04-01 2019-03-31
J-001322 Cao, Rong A systematic approach to characterization of free, conjugated and bound forms of food bioactives and their antioxidant/anti-inflammatory activities in pulses using cell models and in vitro gastrointestinal and gut digestions $300,000.00 2016-04-01 2019-03-31
J-001344 Shi, John Microencapsulation of bioactive-rich extract from berry pomace by multicore complex coacervation technology for high health benefits of functional food ingredients $158,500.00 2016-04-01 2019-03-31
J-001398 Power, Krista The effects of lentils on gut health and obesity $195,000.00 2016-04-01 2019-03-31
J-001498 Zhou, Ting Mitigation of Fusarium mycotoxins in food production chain by biodetoxification $102,000.00 2016-10-01 2019-09-30
*: The budget amount represents the forecast total project costs (not actual spending), including any offsets by revenues received from outside agencies/partners. It includes operations and maintenance funds used to purchase goods or services. It does not include salary dollars for staff working on the projects or any grant or contribution funds provided to outside partners for work on the projects.
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