Research into a new type of wheat bran with improved
bioactive health benefits is one of four graduate projects supported by
the 2008 CWB fellowship awards.
Called NovaBran, the specially treated bran has shown great promise
during preliminary studies for use in functional food and
nutraceuticals. Researchers at the University of Manitoba’s Department
of Food Science believe the novel bran has a range of potential health
benefits far beyond what normal wheat bran can provide. NovaBran? also
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improves the aroma and flavour of whole-wheat products and increases
the mixing strength of whole-wheat flour dough.
Another funded research project, at the University of Saskatchewan,
focuses on enhancing the bright yellow colour in durum wheat, which is
a competitive edge in international semolina and pasta markets. A third
student is engaged in the battle against the devastation of fusarium
head blight in wheat. The final recipient will study the financial
implications for farmers of trading in the international carbon-credit
markets.
“Not only do these projects all have direct benefits for grain
producers, they help to support and encourage the next generation of
agricultural researchers,” said Larry Hill chair of the CWB’s board of
directors. “Ongoing research is crucial to improve plant breeding
lines, develop important new uses for our grain and keep up with market
trends. In such a competitive international market, we cannot afford to
be complacent.”
