Dr. Bandara's Canada Research Chair program in Food Proteins and Bioproducts aims to advance the fundamental knowledge that will shape the food, materials, and bioproducts industries’ ability to create value-added protein products and advanced technologies to meet growing demands for sustainable protein products.
To achieve this overarching objective, the “Food Proteins and Bioproducts lab” is currently working on:
- Integrating material science and nanotechnology to develop protein and other biopolymer-based nanostructures and nanodelivery systems for efficient delivery of bioactive compounds/drug molecules;
- Exploring novel and sustainable protein extraction and processing technologies for developing functionally enhanced value-added protein ingredients from Canadian grown crops, livestock, alternate proteins sources, and byproduct streams;
- Exploring renewable biopolymers as a building block for bioproducts and biomaterials applications (food packaging, biomedical materials, adhesives, bioplastics);
- Investigating the effect of novel food processing methods on food proteins and their structure-function activity using advanced characterization techniques.