Functional Food Art
Dr. Raymond Thomas Lipid Group
RESEARCH IN THE NEWS
Published study: New benefits of moose and caribou
A study of moose and caribou meat and moose antlers has uncovered previously unknown benefits of these products. A study out of the Grenfell Campus Functional Foods Laboratory points to the fact that caribou meat and antlers are rich in functional lipids (fats) which are potentially useful to treat a number of conditions.
The new Canada’s Food Guide
This report sets out Health Canada’s guidelines and considerations on healthy eating. The guidelines are based on the best available scientific evidence. They promote healthy eating and overall nutritional well-being, and support improvements to the Canadian food environment.
Nutritional treasures found in moose meat, antlers
Raymond Thomas and his team have found evidence of particular types of functional lipids in moose and caribou meat, and in moose antlers, that have shown promise in the treatment of diabetes, inflammation and cardiovascular diseases.
For the love of eel: N.L. company developing new product for international market
For years North Atlantic Aquaponics has been shipping live eels to markets in Korea and Ontario, but now they're working to take their products to a tasty new level. The company, which started on the west coast community of Robinsons, is collaborating with the Functional Foods Laboratory at MUN's Grenfell Campus in Corner Brook to test and develop a new recipe for kabayaki eel.
Bay of Islands fisherman Rick Crane says eel company is staying ahead of the game by diversifying
Changing with the times is what Rick Crane believes will bring success in the fishery. That’s why Crane, a commercial fisherman out of Cox’s Cove, sees initiatives like the one being undertaken by North Atlantic Aquaponics Inc. as the way to go.
West coast company and Grenfell serve up grilled eel during taste testing event
An oily fish, much like mackerel is how Dan Quilty described the grilled eel he sampled in the Functional Foods Laboratory at Grenfell Campus, Memorial University of Newfoundland in Corner Brook on Wednesday. Quilty stopped into the lab to take part in a grilled eel sensory survey — basically a taste test.
Meet the Expert: Dr. Raymond Thomas
Dr. Raymond Thomas is an associate professor at Memorial University, Grenfell Campus. His areas of expertise are functional foods development, safety and preservation, dietary lipids, functional foods, grilled food nutritional quality and safety.
Artist-in-residency program fosters relationship between art and science
A new artist-in-residence program at the Boreal Ecosystem Research Initiative (BERI) is extending the concept of the traditional art classroom to the science lab.
Food security Grenfell working to increase availability of feed for local livestock
Researchers at Grenfell Campus are working to secure an adequate food supply for future generations. Dr. Raymond Thomas and collaborators are exploring mix cropping production systems as an approach to increase availability of feed in the province for livestock.
Canola project still going strong on west coast
Kavanagh is the research scientist who runs the grain and oilseed program. Kavanagh said the department is working with Raymond Thomas at Grenfell Campus, Memorial University of Newfoundland on the commercial aspect.
Natural alternatives Can antioxidants from N.L. wild berries improve locally made soap?
Researchers at Grenfell Campus are testing the use of natural antioxidants from local wild berries to improve the shelf life and sensory qualities of locally made natural soaps.
Researchers working to increase the forage quality of corn
Raymond Thomas, associate professor in boreal ecosystems and agriculture sciences, is the lead on project looking at improved soil health, forage yield and forage quality by intercrossing vine soybeans and forage corn. Where corn is an exhaustive crop, soybeans are restorative and can add protein to the soil and forage quality of the corn. It can also increase soil quality by fixing atmospheric nitrogen.
© 2018 Dr Raymond Thomas Lipidomics Group Functional Food Lab
Memorial University of Newfoundland, Grenfell