Research

Researchers at the Richardson Centre for Food Technology and Research partner with the food industry in collaborative research and pre-commercial development activities, focusing on advancing food quality and human nutrition through traditional and innovative food processing techniques.

  • The RCFTR is uniquely positioned to offer the expertise of internationally-recognized researchers in the Department of Food and Human Nutritional Sciences. Research and development capabilities within the Department are all encompassing and include fully equipped analytical, extraction, processing, cell and tissue culture and genomic laboratories.

    The Department of Food and Human Nutritional Sciences programs aligned with the RCFTR mission of advancing food quality and human nutrition are listed below.

  • Researcher and students examine extruded food product.

Researchers

Adjunct faculty members at RCFTR

  • Dr. Sijo Joseph

    Dr. Sijo Joseph

    Agriculture and Agri-Food Canada
    Investigating the nutritional and anti-nutritional bioactive components from agricultural based resources and their impact on human health.

  • Dr. Lovemore Malunga

    Dr. Lovemore Malunga

    Agriculture and Agri-Food Canada
    Examining the structural–activity relationship of cereal grain and pulse components with their perceived functional or nutritional properties and how processing affects this relationship.

  • Dr. Sean Walkowiak

    Dr. Sean Walkowiak

    Canadian Grain Commission
    Exploring microbe-microbe and plant-pathogen reactions, DNA sequencing and bioinformatics, microbial identifications using traditional and molecular techniques, and metabolite (toxin) profiling of microbes.

Research highlights

RCFTR Food Technology and Research Day

Each year as part of the RCFTR Food Technology and Research Day, a poster competition is held featuring current student research.

The next Food Technology and Research Day is November 10, 2026.