Recipient
Dalhousie UniversityDepartment
National Research Council CanadaAmount
$179.7K
Province
NSType
Grant
Agreement Number
172-2019-2020-Q4-946231
Purpose
Peas (Pisum sativum) are one of the main pulse crops, extensively grown in Western Canada. The demand for peas and their fractions continue to increase due to their known nutritional and health benefits, as well as growing demand for gluten free products. However, the beany flavour of pea protein presents challenge in using pea ingredients in a broad range of food products. This study will develop novel processing technology for pea protein using hydrodynamic cavitation and membrane filtration.
Dalhousie University × National Research Council Canada
51 grants totalling $10.1M
Collaborative Science, Technology and Innovation Program - Collaborative R&D Initiatives
1,000 grants totalling $355.2M
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