Improving Research and Training in Food Science: Create Gree(ai)n
U of G's CREATE-Gree(ai)n Initiative
A cutting-edge research and training initiative led by the University of Guelph, in collaboration with leading Canadian institutions.
By developing innovative, low-impact techniques to enhance wholegrain flour functionality, the program addresses critical environmental and economic challenges in the food sector through hands-on research, industry internships, academic exchanges, and tailored professional development.
- What we do
- About the program
- Who we are
- Program collaborators
Revolutionizing grain processing for a more sustainable agri-food future.
With strong partnerships across academia, government, and industry, CREATE-Gree(ai)n empowers the next generation of food scientists to lead with innovation, sustainability, and inclusivity.
CREATE-Gree(ai)n is a cutting-edge research and training initiative designed to revolutionize grain processing in Canada’s Agri-Food sector. Led by the University of Guelph in collaboration with the Universities of Manitoba and Saskatchewan, this six-year program aims to develop sustainable, innovative approaches to wholegrain flour modification while preparing the next generation of highly qualified personnel (HQP) for leadership in food science and industry.
Grains are central to Canada’s Agri-Food future, but current fractionation methods are energy-intensive and wasteful. CREATE-Gree(ai)n addresses this challenge by exploring clean, low-impact physical and enzymatic treatments that enhance the functionality of wholegrain flours—reducing environmental impact and increasing nutritional value.
The program integrates essential professional and industry skills training with the technical training in state-of-the-art, original and novel clean strategies for tailored flour modification focusing on innovative enzymatic and low-impact physical treatments.
Program Highlights
- Technical Training: Hands-on research projects, specialized courses like “Deep Dive in Grains” and “Sustainable Food Production,” and exposure to state-of-the-art processing techniques.
- Professional Development: Career readiness workshops, leadership training, communication skills, and mentorship.
- Mobility & Industry Engagement: Internships and academic exchanges, national and international collaboration, and direct involvement with industry leaders.
- Equity, Diversity & Inclusion (EDI): Inclusive recruitment, Indigenous engagement, and outreach activities to promote diverse participation and leadership.
CREATE Gree(ai)n HQP and Successes!
Congratulations on your 2025 SaskBarley and Labatt scholarship! This scholarship supports MSc and PhD students whose research projects are focused on improving Canadian barley production, sustainability, and end-use innovation, thus delivering results that benefit Canadian stakeholders in the barley value chain. In July of 2025, SaskBarley announced a partnership with Labatt Breweries of Canada in launching a graduate scholarship, aiming to support graduate students in Canadian universities who are focused on improving barley production.
I began my PhD in September 2025 in the Department of Food Science at the University of Guelph under the primary supervision of Dr. Kebede, with co-supervision from Dr. Joye and Dr. Marciniak. Originally from India, I completed my Master’s degree in Food Technology at Wageningen University & Research (The Netherlands).
