As Protein Industries Canada and its industry partners invest $7.6 million to produce made-in-Canada meat alternatives, students in Land and Food Systems (LFS) at UBC will have the opportunity to receive advanced training in making plant-based proteins, which are the foundation to these innovative food products.
The Faculty of Land and Food Systems has secured a new research contract with Wamame Foods Inc., as part of a co-investment with Protein Industries Canada, and along with the Saskatchewan Food Industry Development Centre (SFIDC), will conduct research to support the national consortium as it begins to produce and commercialize high-end pork and Wagyu beef alternatives.
Assistant Professor Anubhav Pratap-Singh will lead the UBC research along with his students in the food process engineering lab. Dr. Pratap-Singh holds the Food and Beverage Innovation Professorship at UBC, and for the past two years, he has worked closely with BC companies in developing innovative food and beverage products.
“Demand for plant-based meat alternatives is rising among consumers who are becoming health and environmentally conscious,” says Dr. Pratap-Singh. “In response, the BC food industry is leading the world in plant-based food innovations.”