Articles and news stories about our research
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
Pioneering solutions for crop disease
Dr. Dilantha Fernando receives 2020 Canadian Phytopathological Society Award for Outstanding Research
Pondering pandemic's impact
A number of Faculty members have written articles about COVID-19, especially its impact on our food systems.
Protein food choices: Plant and animal sources explained
Manitoba is a leader in protein production. In this podcast, Dr. James House discusses ways in which we are improving our understanding of how the body utilizes protein, and how we can best move forward with sustainable ways to produce and process high quality protein from plants and animals.
Jim House is a professor and head of the Department of Food and Human Nutritional Sciences at the University of Manitoba. His research team within the Protein Quality Laboratory is examining factors that influence the amino acid composition and digestibility of plant- and animal-based proteins for the human diet. Current research is exploring the effects of environmental factors, crop genetics, and food processing factors on protein quality to assist in the development of innovative and healthy protein foods.
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Faculty of Agricultural and Food Sciences
Bruce D. Campbell Farm and Food Discovery Centre