Source: Saskatchewan Agriculture and Food
Although he lived in Nova Scotia his whole life, Dr. Michael Nickerson had no qualms about moving to Saskatchewan when opportunity knocked.
When a position became available in the Department of Applied Microbiology and Food Science at the University of Saskatchewan, Dr. Nickerson jumped at the chance to continue his research here in Saskatchewan.
He applied to serve as the Saskatchewan Research Chair in Protein Quality and Utilization under the Strategic Research Program (SRP), an initiative funded and administered by Saskatchewan Agriculture and Food. After being accepted, he packed his bags and headed to the Prairies.
Dr. Nickerson’s educational background began with a Bachelor’s degree in marine biology, concentrating in aquaculture. When he considered attending a graduate program, he came across the Food Science Department at Dalhousie University. It was there that he decided to continue his studies, obtaining both his Master’s degree and his Ph.D.
“I started graduate school and, at first ,was interested in the value-added aspects of aquaculture for food. However, I soon realized that I was really interested in food chemistry, so I switched fields completely and adjusted my research direction accordingly,” he said. His graduate research focused primarily on both polysaccharides and proteins, looking at how they behave and interact as ingredients in food gels.
Most of Dr. Nickerson’s post-doctoral studies have been spent researching ingredient delivery systems developed from plant-based compounds. These systems allow us to deliver a specific ingredient to a specific part of the body (i.e. releasing beneficial bacteria in the small intestine, where it is needed, instead of in the stomach).
Dr. Nickerson is currently administering two main research programs. First, he is looking at the value-added applications of plant protein for food, feed and bio-materials, specifically developing microcapsule delivery systems. These capsules are micron-sized packages made from plant protein specifically for the delivery of bioactive compounds such as flax oil. This will allow food manufacturers to use a stable form of flax oil in a host of recipes and food products.
Secondly, he is also working to deliver prebiotics and probiotic bacteria as an ingredient for food and feed.
Dr. Nickerson says there is a tremendous push to avoid using animal-based proteins, such as gelatin, in the functional food market. That’s where his research comes into play. “The market is encouraging the use of plant proteins as an alternative source for these delivery systems,” he stated.
Funding for Dr. Nickerson’s research began about six months ago. By September, six or seven graduate students will be working hard in the lab, bringing this technology to the marketplace.
While his work contains a highly technical and scientific element, Dr. Nickerson says it also holds a great deal of relevance for the average producer.
“It’s estimated that the functional food market in the global economy will be an industry worth about US$500 billion per year by 2010, three per cent of which is Canadian. Agriculture and Agri-Food Canada anticipates producers could potentially realize between $300 million and $1 billion by growing the raw ingredients used to support this industry,” he stated.
According to Dr. Nickerson, the current plant protein industry in Saskatchewan is primarily focused on feed; however, his research intends to broaden its use by entering the functional food market.
“I’m taking the protein already extracted from the crop, and then finding value-added applications for those proteins based on their functional properties. The benefit to producers is the opening of new markets, increased product demand, increased prices and price stability,” he said.
“As in so many aspects of the Saskatchewan agricultural industry, supporting and investing in value-added opportunities is highly beneficial [to the Saskatchewan economy].”
For more information, contact:
Dr. Michael Nickerson
SAF Research Chair for Protein Quality and Utilization
Department of Applied Microbiology and Food Science
University of Saskatchewan
Phone: (306) 966-5030
E-mail: michael.nickerson@usask.ca
Although he lived in Nova Scotia his whole life, Dr. Michael Nickerson had no qualms about moving to Saskatchewan when opportunity knocked.
When a position became available in the Department of Applied Microbiology and Food Science at the University of Saskatchewan, Dr. Nickerson jumped at the chance to continue his research here in Saskatchewan.
He applied to serve as the Saskatchewan Research Chair in Protein Quality and Utilization under the Strategic Research Program (SRP), an initiative funded and administered by Saskatchewan Agriculture and Food. After being accepted, he packed his bags and headed to the Prairies.
Dr. Nickerson’s educational background began with a Bachelor’s degree in marine biology, concentrating in aquaculture. When he considered attending a graduate program, he came across the Food Science Department at Dalhousie University. It was there that he decided to continue his studies, obtaining both his Master’s degree and his Ph.D.
“I started graduate school and, at first ,was interested in the value-added aspects of aquaculture for food. However, I soon realized that I was really interested in food chemistry, so I switched fields completely and adjusted my research direction accordingly,” he said. His graduate research focused primarily on both polysaccharides and proteins, looking at how they behave and interact as ingredients in food gels.
Most of Dr. Nickerson’s post-doctoral studies have been spent researching ingredient delivery systems developed from plant-based compounds. These systems allow us to deliver a specific ingredient to a specific part of the body (i.e. releasing beneficial bacteria in the small intestine, where it is needed, instead of in the stomach).
Dr. Nickerson is currently administering two main research programs. First, he is looking at the value-added applications of plant protein for food, feed and bio-materials, specifically developing microcapsule delivery systems. These capsules are micron-sized packages made from plant protein specifically for the delivery of bioactive compounds such as flax oil. This will allow food manufacturers to use a stable form of flax oil in a host of recipes and food products.
Secondly, he is also working to deliver prebiotics and probiotic bacteria as an ingredient for food and feed.
Dr. Nickerson says there is a tremendous push to avoid using animal-based proteins, such as gelatin, in the functional food market. That’s where his research comes into play. “The market is encouraging the use of plant proteins as an alternative source for these delivery systems,” he stated.
Funding for Dr. Nickerson’s research began about six months ago. By September, six or seven graduate students will be working hard in the lab, bringing this technology to the marketplace.
While his work contains a highly technical and scientific element, Dr. Nickerson says it also holds a great deal of relevance for the average producer.
“It’s estimated that the functional food market in the global economy will be an industry worth about US$500 billion per year by 2010, three per cent of which is Canadian. Agriculture and Agri-Food Canada anticipates producers could potentially realize between $300 million and $1 billion by growing the raw ingredients used to support this industry,” he stated.
According to Dr. Nickerson, the current plant protein industry in Saskatchewan is primarily focused on feed; however, his research intends to broaden its use by entering the functional food market.
“I’m taking the protein already extracted from the crop, and then finding value-added applications for those proteins based on their functional properties. The benefit to producers is the opening of new markets, increased product demand, increased prices and price stability,” he said.
“As in so many aspects of the Saskatchewan agricultural industry, supporting and investing in value-added opportunities is highly beneficial [to the Saskatchewan economy].”
For more information, contact:
Dr. Michael Nickerson
SAF Research Chair for Protein Quality and Utilization
Department of Applied Microbiology and Food Science
University of Saskatchewan
Phone: (306) 966-5030
E-mail: michael.nickerson@usask.ca
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