Manitoba Agriculture and Food Knowledge Exchange
The MAKE - Manitoba Agriculture and Food Knowledge Exchange - where we share Faculty of Agricultural and Food Sciences research that is shaping agriculture and food production in Manitoba and around the world. Research covers protein foods innovations, food safety and nutrition, crop breeding, animal care, environment health, sustainability practices to continuously improve our shared food system and more.
Articles and news stories about our research
Breeding better crops the goal of new plant science professor
Curt McCartney joined the Department of Plant Science as Associate Professor in Plant Breeding and Genetics on November 1.
New animal science professor seeks to improve animal, human health
Meagan King joined the Department of Animal Science as Assistant Professor in Animal Physiology and Welfare on January 1.
Meet Nandika Bandara, the new Canada Research Chair in Food Proteins and Bioproducts.
Nandika Bandara, the new Canada Research Chair (CRC) in Food Proteins and Bioproducts recently joined the UM as an assistant professor
Expanding animal nutrition understanding
Dr. Martin Nyachoti works to improve livestock diets while reducing the environmental footprint.
Sharing a career of soil science expertise
Dr. Don Flaten has tirelessly engaged with producers, industry groups and the general public for more than three decades.
Driving new research collaborations
Dr. Jim House will lead the development of a new Protein Research Strategy and the establishment of a research chair to advance the Manitoba Protein Advantage strategy
Following their passion for science
Three new scientists who recently joined the Faculty share their research and teaching plans
Improving fertilizer management
Dr. Mario Tenuta has been named the Natural Sciences and Engineering Research Council of Canada Industrial Research Chair in 4R Nutrient Stewardship.
Helping food processors rise to the challenge
Dr. Filiz Koksel used the Canadian Light Source at USask to analyze bubbles in dough to help create healthier bread
Covering exciting research from field to plate and everywhere in between.
Increasing consumption of pulses through optimal storage, milling and processing
[PHOTO CREDIT: C. Sivakumar and J. Paliwal]
The prairies are seeing more and more pulse production as demand for environmentally sustainable plant-based foods grows. Even so, Dr. Jitendra Paliwal says pulses can be one of the most underrated crops – they are a quality protein source, highly nutritious, and require fewer resources to produce than other sources of protein. But did you know that what happens between the field and the store shelf has a lot do with quality? Listen in to learn how his research program is maximizing the benefits of pulses, including how cancer detection technologies are revolutionizing bulk storage.
In Your Community
Connect with us
Follow us for regular MAKE updates
Faculty of Agricultural and Food Sciences
Bruce D. Campbell Farm and Food Discovery Centre