Showing 1 - 10 of 35 results
Collège d'Alma
Assists dairy companies adopt new technologies to reduce greenhouse gas (GHG) emissions, improve milk quality and well-being of animals, and more
University of Ottawa
Phenotyping of mouse and rat behaviour and physiology
Holland College
Specializes in consumer and sensory science, food product development, market intelligence, recipe development and food styling, corporate chef services
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University of Ottawa
Training and research support for a broad range of biomolecular research projects in the public and private sectors.
The Northern Alberta Institute of Technology (NAIT)
Specializes in bench-top food and beverage product development, characterization of new food ingredients, and recipe development with a focus on flavour first
Mount Allison University
Offers research collections focused primarily on engravings and maps published in books between 1400 and 1900
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Bishop's University
Research on the use of plurilingual pedagogies to create linguistic and conceptual links for students to promote biliteracy learning and critical literacy engagement.
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University of Manitoba
Characterization of minerals in relation to geochemical and environmental processes
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University of Manitoba
Research on genomic instability, cancer, cellular and disease processes, using cell imaging, live cell, spectral, three-dimensional, and super resolution imaging.
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University of Ottawa
Chemical composition data for various media. Chemical analysis of various media, research, method development, and consultation to address analytical problems