Food Science

Research area: My research focuses on how digital technologies are transforming the way people interact with food, and what this means for public health. I study digital food environments such as online grocery platforms, food delivery apps, and social media and their influence on food choices, food literacy, and nutrition behaviours. My work also examines how online nutrition information is communicated and understood, including the role of influencers and health professionals. Across projects, I aim to improve health equity by developing inclusive tools and evidence-based strategies that support healthier, accessible, and informed food decisions in a digital world.

Student roles:
The undergraduate student will play an active and integral role in a research project examining conflicting nutrition information on social media. Working under supervision, the student will be responsible for identifying and collecting relevant social media content on an assigned nutrition topic (e.g., #highprotein). They will organize and manage this dataset, ensuring that posts represent a diversity of perspectives, including both expert and non-expert sources.

The student will conduct a structured content analysis using a predefined coding framework. This will involve carefully reviewing each post to identify key messages, types of evidence, tone, and indicators of credibility. They will compare posts to identify contradictions and emerging patterns in how nutrition information is presented. The student will also contribute to interpreting findings, including reflecting on how conflicting messages may influence perceptions of trust and understanding.

In addition to independent work, the student will regularly communicate progress and challenges with the research supervisor and, when applicable, other team members. They will participate in lab meetings, where they will share updates, receive feedback, and engage in discussions about nutrition misinformation, research methods, and knowledge mobilization. These meetings will provide opportunities to build confidence in presenting ideas and contributing to a collaborative research environment.

The student will also be responsible for preparing a final report and a brief presentation summarizing their findings. Throughout the project, they will develop skills in critical thinking, qualitative analysis, organization, and scientific communication, while gaining hands-on experience in research on nutrition misinformation in digital environments.

Skills required:
The ideal student should have foundational knowledge in nutrition, food science, public health, health sciences or related disciplines. Students in anthropology, communications, or media studies will also be considered. Strong communication skills, English language skills, and the ability to work with team members of different backgrounds are required. Strong critical thinking skills are essential to assess credibility, compare conflicting messages, and reflect on potential impacts on consumer understanding. The student should also demonstrate attention to detail, organization, and the ability to work independently. Basic skills in qualitative analysis, such as coding and thematic identification, are an asset.

Research area: Each year more than 600 million people are affected worldwide by foodborne illnesses. Foodborne viruses are the most incriminated foodborne pathogens. To maintain high food safety and quality, it is important to detect and inactivate these viruses. However, available methods are fastidious, long and may not be adapted to all types of food matrices. To overcome these problems, our research team has one goal, to develop innovative viral detection and inactivation methods to ensure food safety and control for food industries.

Student roles:
Initially, the trainee will be asked to read on his project to acquire the required knowledge.
Secondly, the trainee will be asked to prepare and plan his experiments with the help of his supervisor to successfully achieve all protocols associated with his or her project based on currently used laboratory techniques or newly developed methods.
Finally, the trainee will be asked to collect and analyzed all the data related to his or her summer project.
In parallel to his or her project, the trainee will also be of great technical support to the research team by helping other laboratory teammates with their project.
Take note that vaccination may also be offered if necessary. Furthermore, it is important to note that our food virology laboratory is equipped with all the infrastructure and equipment for safe handling of viruses and is certified biosafety containment level 2 (BSL2).
Lastly, the student will be part of our lab meeting and could also present their work during different local meetings. Upon completion of this summer project, the trainee will also be asked to write a short laboratory report of his work. Finally, data generated by the trainee, could be part of a publication reviewed by peers.

Skills required:
The successful candidate must have a BSc degree (or about to obtain) in microbiology, molecular biology, or other related disciplines. He or she should have practical skills in the microbiology and/or cell biology fields.
The student should also have a special interest for research in food sciences and microbiology. He or she should also have to be independent, organized and can work with a team.
Mastering French (written and spoken) will be considered an advantage.

Research area: Professor Jitendra Paliwal is the Vice-President, Research and Innovation at the University of Winnipeg. His internationally recognized research program at the University of Manitoba, where he holds an Adjunct Professor appointment, specializes in the post-harvest preservation, handling, and quality assessment of cereal grains, oilseeds, and leguminous crops. With over 285 peer-reviewed publications, $14 million in research funding, and an h-index of 49, Dr. Paliwal’s research utilizes electromagnetic imaging, digital twins, vibrational spectroscopy (Raman and FTIR), and machine vision. His lab aims to optimize quality monitoring and processing through spectral fingerprinting and microstructural analysis.

Student roles:
As a student researcher on this project, you will contribute to all phases of starch extraction, characterization, and biodegradable film development from Canadian yellow pea varieties. You will begin with a structured literature review covering starch chemistry, biopolymer film fabrication, plasticizer and cross-linking effects on film performance, and the commercial context of Canadian yellow pea processing. This foundation will inform experimental design and interpretation of results. You will actively participate in starch extraction from three varieties (CDC Meadow, CDC Amarillo, and Earlybird) using wet milling protocols, confirming purity above 95 percent before advancing to film work. You will maintain meticulous records of sample metadata to ensure a reproducible and well-documented dataset. You will operate characterization instruments including a Rapid Visco Analyzer, differential scanning calorimeter, X-ray diffractometer, scanning electron microscope, and ATR-FTIR spectrometer to measure pasting properties, crystallinity, gelatinization behaviour, granule morphology, and functional group profiles across varieties. In Phase 2, you will fabricate and test starch films across nine formulation combinations, varying glycerol and citric acid levels, and measure tensile strength, water vapour permeability, optical transparency, and thermal stability. Statistical analysis will use one-way ANOVA with Tukey's HSD. You will maintain detailed laboratory records, comply with safety protocols, and contribute actively to manuscript preparation and scientific reporting.

Skills required:
The ideal student should possess a strong background in food science, biosystems engineering, chemistry, or a related field. Familiarity with starch chemistry, biopolymer materials, or food packaging science would be a strong asset. Experience with laboratory characterization techniques such as DSC, XRD, FTIR, or mechanical testing equipment is desirable. Knowledge of statistical analysis methods, including ANOVA and experimental design, is expected. Proficiency in data analysis using Python, R, or equivalent software is an advantage. Effective verbal and written communication skills and the ability to work collaboratively within an interdisciplinary research team are essential for successful project completion.

Research area: My interdisciplinary lab applies computational and experimental approaches to understand and improve how foods are processed, preserved, and distributed across the food system. The lab develops digital twins (so virtual models), data-driven tools, and advanced processing technologies to study food quality, nutrient retention, and waste across supply chains. By integrating food science, engineering, and data analytics, the lab aims to design innovative processing and preservation strategies that support sustainable food manufacturing and resilient food systems.

Student roles:
The student will:
• Quantify biochemical quality changes during cold storage, including vitamin C, polyphenols, firmness, and mass loss by conducting laboratory experiments
• Characterize microbial spoilage in the lab.
• Develop a reduced-order data-driven model describing biochemical degradation and microbial growth to estimate fruit shelf life.

Skills required:
Your profile
• Interest in postharvest biology, food quality, and microbial dynamics.
• Familiarity with data analysis using Python, COMSOL, R, or MATLAB is an asset.
• Good written and oral communication skills.

Research area: Post-harvest management of crops (food, feed, fuel, fibre) is paramount in agri-food sector's economy, environmental benefits, development of new technology/product. My areas span from food and bioprocessing to enterprise management (start-ups, spin-off ideas, entrepreneurship). Alternate protein markets are increasing rapidly. Finding ways to add value and enrich protein, starch, fibre matrices are the key areas for research and development.

Student roles:
Student interns - training, data collection, assist in data analysis, conduct experiments, assist in manuscript writing, present at conferences/workshops

Skills required:
Food Science, Food/Biotechnology, Food Engineering, AI, Microbiology/Biochemistry

Research area: My research focuses on how digital technologies are transforming the way people interact with food, and what this means for public health. I study digital food environments such as online grocery platforms, food delivery apps, and social media and their influence on food choices, food literacy, and nutrition behaviours. My work also examines how online nutrition information is communicated and understood, including the role of influencers and health professionals. Across projects, I aim to improve health equity by developing inclusive tools and evidence-based strategies that support healthier, accessible, and informed food decisions in an increasingly digital world.

Student roles:
The student will play an active role in conducting a scoping review examining food literacy in digital food retail environments. Working under supervision, the student will contribute to each stage of the review process following the Joanna Briggs Institute framework. This will include assisting in the development and refinement of search strategies, conducting database searches, and managing references using citation software.
A key responsibility will be screening titles, abstracts, and full-text articles based on predefined inclusion criteria related to population, concept, and context. The student will carefully apply these criteria to ensure consistency and rigor in study selection. They will also participate in data charting, extracting relevant information from included studies using a standardized form. This will involve identifying key study characteristics, types of digital food retail environments, and components of food literacy such as planning, selecting, preparing, and eating food.
The student will contribute to synthesizing findings by identifying patterns, trends, and gaps in the literature. They will assist in organizing and summarizing results in a clear and structured format, supporting the development of tables, figures, and narrative summaries. Throughout the project, the student will engage in critical reflection on how food literacy is conceptualized and studied within digital food retail contexts.
Collaboration is a central component of this role. The student will work closely with supervisors and team members both locally and internationally, participating in regular meetings to discuss progress, resolve challenges, and receive feedback. They will communicate effectively with team members from diverse disciplinary and cultural backgrounds, contributing to an inclusive and collaborative research environment.
The student will also assist in preparing project outputs, including sections of a manuscript or report, and may contribute to knowledge dissemination activities. This role provides hands-on experience in evidence synthesis, teamwork, and scientific communication in an international research context.

Skills required:
Candidates should have foundational knowledge in nutrition, food science, public health, health sciences, consumer studies, or related disciplines, with an interest in food literacy. They should be comfortable reading and interpreting academic literature and applying basic nutrition concepts. Strong organizational and critical thinking skills are essential for screening studies, managing references, and synthesizing findings. Attention to detail is important for accurate data extraction. The student should also demonstrate strong communication and English language skills, and be able to collaborate effectively with team members from diverse backgrounds while contributing to a respectful and inclusive environment.

Research area: Our research area is food microbiology, emphasizing applied food safety. Specifically, we undertake risk assessment, management, and communication with industry, consultants, and regulators. Although we consider all food commodities, most of our focus has been on low-moisture foods, fresh fruit, vegetables, and meat. Here, we determine the sources and interaction of pathogens with foods at the production and processing levels. Once the hazards are identified, we develop interventions (e.g. gas phase hydroxyl-radical process) for control. Risk communication involves preparing Infogrames and guidance documents in collaboration with the United Nations FAO.

Student roles:
The intern will cultivate pathogens and prepare dry biofilms of plastic and stainless steel surfaces. They will then determine the transfer coefficient of pathogens within dry biofilms to infant formula and growth media. The second part will evaluate a range of sanitation methods to eliminate pathogens that are part of dry biofilms. Selected treatments will then be optimized to achieve maximal lethality towards the target pathogens.
Dry biofilms are formed by inoculating the test pathogen onto stainless steel coupons and intermittently misting reconstituted infant formular over a 7 day period. The resultant biofilms are viewed under confocal or SEM to view the cell morphology and arrangement. The cells will be recovered by using recovery media to disperse biofilms then pathogen levels will be enumerated on growth media.
The transfer of pathogens associated with dry biofilms will be determined by overlaying infant formula of the surface of inoculated stainless steel coupons. The infant formula will then be recovered and levels of pathogens enumerated. The variables will be the maturity of biofilm, the relative humidity of the environment and contact time.
The sanitizers to be evaluated for dry biofilm inactivation will be a hydroxyl-radical process based onto applying hydrogen peroxide mist and ultraviolet light. The treatment will be compared with alcohol sanitizers supplemented with surfactants. Trials will also be performed with dry steam. The criteria of success will be to achieve a >5 log CFU reduction of Salmonella and Cronobacter without damaging the stainless steel surface.
The most effective treatment will be taken forward for optimization in terms of reactant concentration, contact time and treatment temperature. The maturity of biofilms and the potential of pathogen post-treatment recovery will also be investigated.

Skills required:
The project is multi-disciplined, involving microbiology, chemistry, and engineering. Yet, the majority of focus will be on the microbiology aspects of the project, although we have the opportunity to gain experience in the chemistry and engineering aspects of the project.
In terms of skill requirements, preference will be given to those with experience in working within a microbiology laboratory and working with pathogens. A background in microbiology, food science, environmental science or biochemistry would be suitable.