Invited Speakers - Winnipeg 2017

Food to health continuum and changing trends in how the public views food and food processing

Peter Jones

Biography:  Peter J. Jones, Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba on November 1, 2005, as Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones main appointment is in the Department of Food Science with a cross-appointment in Human Nutritional Sciences. A native of Vancouver, Dr. Jones received a BSc degree in Biochemistry at the University of British Columbia. He obtained an MSc in Human Nutrition at the same institution before completing a PhD in Nutritional Biochemistry from the University of Toronto in 1985. Then, after two years with the Clinical Nutrition Research Center at the University of Chicago as a Medical Research Council of Canada post-doctoral fellow, Dr. Jones spent several years on faculty with the Division of Human Nutrition at the University of British Columbia. Dr. Jones was Director of the School Dietetics and Human Nutrition at McGill University from 1994-1999; in addition to being a professor in the school and holding a cross-appointment in the Department of Medicine until 2005. Dr. Jones serves as Past-president of the Danone Institute for Nutrition in Canada and is a past-President of the Canadian Society for Nutritional Science. He served as Chairman of the Functional Foods and Nutraceuticals Board of the Vancouver-based Forbes Medi-tech group and sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert Consultant Panel for Energy and Protein Requirements in Human Nutrition. Dr. Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis absorption and turnover in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents. Other areas of research have included re-establishing energy needs in sub-groups of the Canadian population and exploring which fats confer optimal health during weight reducing diets. Dr. Jones has published over 350 peer-reviewed research articles and reviews in international journals, as well as chapters in leading nutrition textbooks. Dr. Jones received the Young Investigator Award for Excellence in Nutrition research in 1997 and the McCollum Award from the Canadian Nutrition Society in 2013.


Emerging Opportunities in the Canadian Food Industry

Alphonsus Utioh

The Canadian food industry is estimated to be the largest manufacturing sector in Canada employing over 240,000 people; and provides for approximately 75% of the processed foods and beverages consumed in Canada.  The emerging and growing areas of the sector are food and health as well as food waste management for sustainability.  In addition, consumers demand clean label and environmentally sustainable foods. These growing areas are creating opportunities for innovation and development of new, value-added ingredients and food products from agricultural commodities.  Companies are looking at their processing by-products and effluent streams differently to mine all the values from their processes for increased sustainability and profitability.  The Food Development Centre, a Special Operating Agency of the Province of Manitoba, plays the role of assisting companies in meeting these new demands and needs through technology and product development.  The presentation will outline some of the emerging opportunities and challenges, and how the industry is working to address them.

Biography:  Alphonsus Utioh is the Manager of Research and Development at the Food Development Centre.  He has over twenty-five years of experience working in the agri-food industry.  He has conducted and managed many industry-driven food processing research and development projects, including extraction and concentration of high-value components from fruits, vegetables, grains and oilseeds.  He has successfully developed and commercialized many food products and ingredients including functional beverages, energy bars, specialty oils, vegetable proteins, seabuckthorn products, salted and breaded fish and confectionary products.   His areas of professional expertise and interest include protein extraction, supercritical fluid extraction for high-value bioactive components, membrane filtration, drying technologies, functional food development and processing; and recovery of high value ingredients from food processing effluents.  He has extensive experience in many unit operations ranging from prototype development to pilot scale processes; and working with small and medium-sized enterprises (SMEs).  Alphonsus has a Bachelor of Applied Science degree in Chemical Engineering from the University of Ottawa, Canada and Master’s degree in Chemical Engineering from the University of Saskatchewan, Canada.  Alphonsus is a registered Professional Engineer with the Association of Professional Engineers and Geoscientists of Manitoba, and an Adjunct Professor in the Department of Human Nutritional Sciences, University of Manitoba.  Alphonsus is a member of many scientific/industry associations, including the Canadian Institute of Food Science and Technology.


Smart utilization of food component interactions and processing technologies in the delivery of consumer foods with nutritional, functional and sensory advantages

Dongxiao Sun-Waterhouse

Food safety, security and nutritional quality are key concerns. Growing and aging populations, fast-paced modern lifestyles, and increased exposure to pollution and unhealthy diets cause ever-increasing psychological and physical stress in humans. Direct intake of specific bioactives or their combinations in the human diet and indirect enrichment of endogenous antioxidants can lower oxidative or metabolic stress below the homeostatic set point to achieve better health and sustainable wellness. Food innovation and manufacturing is presently focused on novel ways to maximize the use of food resources whilst increasing the efficiency of delivering natural goodness to consumers. This speech will provide an overview of recent technological innovations with this focus. The importance of optmizing the interactions among food components during processing to create favourable synergies in food quality, efficacy and palatability is highlighted.

Biography:  Dr. Dongxiao Sun-Waterhouse is the Chair of the Functional/Wellness Foods & Nutrition Working Group of the International Commission of Agricultural & Biosystems Engineering, a Chair Professor of Shandong Agricultural University and South China University of Technology, and a Fellow of New Zealand Institute of Food Science and Technology. She has worked in and with international food industries, academia and government research organizations. Dongxiao has served as a Conference Convenor, Conference Chair, Keynote/Invited Speaker, Scientific Advisory Board or Organising Committee member in a number of international and national conferences in the areas of food science and technology, functional foods and agricultural biotechnology. She was the Convenor of the 9th CIGR Section VI International Technical Symposium that was held in Auckland, New Zealand, November 2015, and a Track Chair of the Global Biotechnology Congress that was held in Boston, USA, August 2016.


Novel nanostructured thin film technologies for food adulterant detection, chemical sensingand controlled drug release

Geoffrey Waterhouse

Global concerns about food safety and human well-being stimulate the development of novel technologies for the detection of food adulterants, biosensing, point of care diagnostics (POCD), dynamic phototherapy and controlled drug delivery. The nanotechnology toolbox enables the creation of advanced composite materials and porous architectures that possess unique structural and functional advantages which can be exploited in all these applications. This talk will showcase some of our recent research targetting the development of smart nanostructured thin film coatings for chemical sensing and and tailored drug delivery. Particular emphasis will be placed on the development of 3-dimensionally ordered macroporous thin films for the detection of aqueous melamine by surface enhanced Raman spectroscopy (SERS), glucose biosensing and the electrically stimulated release of bioactives or drugs. The potential of chitosan-alginate mutilayer stacks in therapeutics will also be explored.

Biography:  Dr. Geoffrey Waterhouse is a Principal Investigator in the MacDiarmid Institute for Advanced Materials & Nanotechnology and an Associate Investigator in the Dodd Walls Centre for Photonics & Quantum Technologies (both are New Zealand Centres of Research Excellence). He is also a Guest Professor of the Key Laboratory of Photochemical Conversion and Optoelectronic Materials of Chinese Academy of Sciences, a Chair Professor of School of Materials Science and Engineering of South China University of Technology and an Associate Professor of School of Chemical Sciences of the University of Auckland. His research expertise includes nanomaterials synthesis, optical sensor development, catalysis and the development of in-situ surface analytical spectroscopies, with a further recent focus on drug delivery devices. He has published over 100 journal papers and book chapters in the past 6 years, including high impact factor journal publications in Nature Chemistry, JACS, Advanced Materials, Advanced Energy Materials,Advanced Science, Chemistry of Materials, Journal of Catalysis, Chemical Communications and Scientific Reports. Geoffrey is one of New Zealand’s foremost users of synchrotron techniques, and holds a number of elected positions in the Australasian synchrotron science community including the New Zealand Synchrotron Group Access Committee and the Australian Synchrotron User Advisory Committee.


Trends in Agriculture – an Equipment Manufacturer’s Point of View

Kiera Young, Director of Design Engineering, MacDon Industries Ltd.
Ben Foster, Product Manager, MacDon Industries Ltd.

Agriculture tends to be a diverse, dynamic industry, where farming practices continually evolve. It is typical to find significant variation region to region, even among producers of the same crops. These changes can be driven by technological advances, the evolution of crop genetics, the availability of natural resources, changing weather patterns, market demand and government regulation. In the equipment manufacturing segment, successfully adapting to changing trends is essential. Producers are continually seeking innovative equipment that provides the maximum value for their organization and suits their specific needs.  For over 65 years MacDon Industries Ltd. and its predecessor Killbery Industries Ltd., have been leaders in the technology, innovation and manufacturing of high quality, high performance harvesting equipment. Their harvesting history is rooted deep in the rich prairie heritage of Winnipeg, Manitoba, Canada. As family-owned companies, MacDon and Killbery kept their values firmly intact while becoming world-class equipment manufacturers. Kiera Young and Ben Foster will provide insights from a manufacturer’s point of view about major trends in agriculture today, and the changes those trends are driving in the design and application of agricultural equipment. With a focus on harvesting equipment, they will attempt to convey some of the challenges and opportunities facing manufacturers and producers today, and highlight the day-to-day impact that Biosystems Engineering has on both of those industries.


Biomass to Bioenergy Processes: A Utilities perspective

Dennis St. George

Biography:  Dennis St. George is a Professional Engineer with Manitoba Hydro where he is responsible for delivering technical and business solutions to customers with biologically based processes, applications and issues. In this role Dennis has gained extensive experience on the development and commercialization of several bio-based products and services. Renewable and clean energy systems are one of Dennis’s key areas of expertise. Dennis is a Certified Measurement and Verification Performance Professional (CMVP) and a Distributed Generation Certified Professional (DGCP); two designations recognized to evaluate and lead energy efficiency and renewable energy projects.


Future opportunities and risk in food processing: focus on pork production

Claude Vielfaure

Biography:  Claude Vielfaure is involved in the growth of HyLife as a co-founder with his brothers and partners, starting with a 200 head sow base and transitioning the company to an integrated 78,000 sow company. HyLife includes feed manufacturing, genetics, commercial production, transportation and a pork processing plant. Claude sits on the board of directors of HyLife.  In addition, Claude participates at the national level by sitting on the board of directors for the Canadian Pork Council and Manitoba Pork Council. Claude also participates in the Pork Value Chain Roundtable.


Initiatives of the Composites Innovation Centre in the area of bio-fibre and bio-composites

Shawna DuCharme

Biography: Shawna DuCharme is Principal Engineer for the Product Innovation team at the Composites Innovation Innovation Centre (CIC) in Winnipeg, Canada. She obtained a Bachelor of Science Degree in Mechanical Engineering, Aerospace, from the University of Manitoba. Her previous experience working in the aerospace industry has included various roles encompassing design, mechanical and thermal analysis, materials and process engineering, and project management related to the use of composite materials in both aircraft and spacecraft structures. In 2015, she transitioned to her present position at the CIC and shifted her career focus to technology development for bio-based composites and natural fibres. She is currently responsible for oversight of a portfolio of CIC projects aimed at developing and commercializing applications of biomaterials, and through this role, provides support to industry clients across various sectors including transportation, building products, and consumer goods.


Innovation in bio-fibre and bio-products

Eric Liu, R&D Specialist, Manitoba Agriculture


Ecological Engineering at world’s only whole-ecosystem freshwater research facility

Matt McCandless, Executive Director, IISD Experimental Lakes Area Inc.


Innovation in sensing and control in post-harvest storage systems

Paul Card, CEO and President, 151 Research


Special Guest Speaker at Awards Banquet

Diana Nicholson

Diana Nicholson graduated from the Department of Biosystems Engineering, University of Manitoba in 2006. Although she is employed by an engineering consulting company to pay her bills, she has a passion for using her engineering education to help people in crisis. She is unafraid to go where she’s needed most and work with people in crisis, including those surrounded by disease, disaster and armed conflict. Partnering with Doctors Without Borders, she has been to turbulent refugee camps in Chad, South Sudan and the Central African Republic, and to the frontlines of the Ebola outbreak in Sierra Leone. As a water sanitation specialist Nicholson designed and built structures to bring clean water—along with hope and dignity—to communities in turmoil. She’s spent a combined two years overseas, building latrines, assembling piping networks—even building a water treatment plant in only a few days to serve 50,000 refugees.  Diana was the 2016 recipient of the University of Manitoba Outstanding Young Alumni Award. Diana has kindly agreed to share stories of her experiences.

Last modified on Friday, 14 July 2017 15:49


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