Innovation of the Year
The Innovation of the Year Awards recognize and celebrate University of Guelph innovations that have made, or have the potential to generate value for Canada.
Since 2016, six innovations representing work conducted by researchers across a variety of university departments have been recognized. These innovations continue to have a positive influence in diverse areas including animal health, food packaging, environment and human wellness.
Have an innovation you'd like to nominate? Watch for the 2021 Call for Nomination in Summer 2021.
- Dr. Dave Wolyn was selected for his work for his leadership in the breeding and development of asparagus varieties that have become the most popular kinds grown in North America and that are fast gaining favour in Europe and Asia.
From left: Plant technician Richard Grzesik, Prof. Dave Wolyn, Malcolm Campbell, vice-president (research), and retired plant technician Paul Banks.
- Dr. Mansel Griffiths was selected for his work, along with co-recipient Dr. Maira Medellin-Peña, pioneering the use of probiotics to reduce the spread of harmful bacteria, enhancing the health and welfare of livestock.
From left: Hannah McIver, CEO of MicroSintesis; Mansel Griffiths, chief scientific officer of MicroSintensis and professor emeritus (Food Science); Maira Medellin-Peña, joint recipient of award; Malcolm Campbell, vice-president (research). Griffiths and Medellin-Peña won the award in 2018.
- Dr. John Dutcher was selected for his work with nanoparticles of phytoglycogen, which which are non-toxic, biodegradable and water-soluble. The PhytoSpherix technology is now being marketed by the Guelph-based company Mirexus with 18 full-time employees.
- Dr. Bonnie Mallard was chosen for her breakthrough High Immune Response (HIR) technology, which allows farmers to raise healthier animals that require less treatment and antibiotic use.
- Dr. Mario Monteiro and his team created a carbohydrate-based vaccine that targets the surface polysaccharides exposed by C. difficile.
- Dr. Amar Mohanty and his team at the Bioproducts Discovery and Development Centre (BDDC) worked to create a 100 per cent-compostable resin that can be used by industry to make many items more sustainable, including single-serve soft pods for coffee and other hot beverages.