Dr. James House

• PhD, University of Guelph, Canada
• BSc (Agr), University of Guelph, Canada

• Currently on Administrative leave (July 1, 2021 - June 30, 2022)

Research interests

Dr. House conducts research in three primary areas:

• Protein quality:  Understanding the environmental, genetic, and processing factors that impact amino acid content and digestibility of protein in whole foods, and food and feed ingredients
• Nutritional regulation of sulphur amino acid metabolism:  Studying the factors that regulate the metabolism of the sulphur amino acids, methionine and cysteine, and their metabolites in various animal models and in human studies
• Sustainable egg production:  Understanding dietary and other management factors that influence the nutritional properties of table eggs, and the health and welfare of pullets and laying hens

Current research projects

• Manitoba Protein Research Strategy:  Defining the protein research ecosytem in Manitoba
• Nutritional regulation of sulphur amino acid metabolism:  Funded by NSERC Discovery Program
• Environmental, genetic and processing factors influencing the protein quality of legumes (soybeans, pulses) and oilseed meals:  Multi-sectoral collaborations, funded by Genome Canada, Manitoba Pulse and Soybean Growers Association, Western Grains Research Foundation, University of Saskatchewan, and industry partners
• Impact of omega-3 fatty acid intake on health of pullets and laying hens:  Funded by NSERC, Egg Farmers of Canada, and Manitoba Egg Farmers

Publications

• ORCiD
• Google Scholar

Research affiliations:

• Richardson Centre for Food Technology and Research
• Canadian Centre for Agri-Food Research in Health and Medicine
• Department of Animal Science, University of Manitoba

Protein Quality Research Laboratory:  for information on our services in support of protein quality evaluation of foods and food ingredients: MBprotein@umanitoba.ca.