The University of Manitoba

A significant portion of the research conducted in the Faculty of Agricultural and Food Sciences at The University of Manitoba (UM) is directly contributing towards Manitoba’s vision of being North America’s protein supplier of choice.

Protein-related research initiatives, from breeding to processing and everything in between, including production, research, product development, and environmental impact are underway at the University of Manitoba.

Specifically, the university’s research efforts focus on breeding programs to enhance the quality of protein crops and developing sustainable protein crop and livestock production systems that reduce environmental impacts and improve the quality of the crop, meat, and milk produced.

Photo of five students in a meat lab wearing laboratory coats analyzing the characteristics of a variety of cuts of red meat 

Protein Initiatives and Research

The Faculty holds two Canada Research Chairs (CRC) related to protein research: a CRC Tier 1 in Bioactive Peptides and a CRC Tier 2 in Food Proteins and Bioproducts. Research programs focus on enhanced processing technologies to develop functional and nutritious protein-rich foods and extracts, their feasibility for the food market, and their role in improving consumer health.

As well, the UM will be home to a Strategic Research Chair in Sustainable Protein, a position that will work alongside researchers and industry while looking toward long-term economic growth. The appointed Strategic Research Chair in Sustainable Protein will support the work of the Manitoba Protein Research Strategy (MPRS), a comprehensive strategy that forms a blueprint for the province’s success in the global protein market. The MPRS highlights 46 strategic research projects under four main themes including:

  • climate resilience of sustainable protein food systems,
  • novel sustainable protein product development and processing,
  • digital agriculture to enable sustainable food systems,
  • and waste, water, by-product, and co-product utilization.

UM’s Richardson Centre for Food Technology and Research engages in collaborative research and development activities with industry partners and seeks to advance food quality and human nutrition through traditional and innovative food processing techniques.

Researchers, educators, and students working with the National Centre for Livestock and the Environment (NCLE), a community rooted at the UM, are also focused on building a more sustainable future for the Canadian livestock sector. NCLE research themes focus on livestock as a component of sustainable agro-ecosystem management, leveraging data to improve food systems and utilizing a one-health approach to animal management in an overall joint effort to enhance sustainable protein production in Manitoba.

Additionally, the UM is increasingly incorporating public trust as a key component within their crop and livestock production and processing initiatives.


For more information about UM Research on Protein, visit their website. If you would like this information in an alternate format email us at: