Raymond Thomas Lipid Lab

Lipid Metabolism in Agriculture, Functional Food Production and Neurobiology

Food Innovations for Brain Health

Food Circularity, Adaptive and Sustainable Food Systems

News

July 23, 2024

This research project hopes to ensure that nothing from industrial fishing goes to waste

A $15.8 million research project involving Western Research Chair and biology professor Raymond Thomas is hoping to find better ways to use the natural by-products of our oceans. From finding new ways to repurpose salmon heads for agricultural and cosmetic products, to developing a new health care solution using proteins found in eels, the Marine Biomass Innovation project integrates Indigenous tradition and wisdom, and scientific innovation. A collaboration between six Indigenous communities, five industry partners, five Canadian universities and four international education institutions, the project is an effort to reduce waste, and fully utilize all the products of Canada’s fishing industry – with the hope of providing new economic opportunities to communities that rely on the ocean’s bounty.

News

July 20, 2024

Western-led project seeks sustainable, entrepreneurial solutions in fishing industry

New effort prioritizes economic development, benefit for Indigenous communities Imagine finding a way to repurpose salmon heads in agricultural or cosmetic products or developing a health-care solution using protein found in eels.  That’s the kind of innovation Western Research Chair and biology professor Raymond Thomas is targeting in a new effort between Indigenous communities, companies…

Publication

February 11, 2024

Enrichment of whole-grain breads with food-grade extracted apple pomace bioactives enhanced their anti-inflammatory, antithrombotic and anti-oxidant functional properties

Tsoupras A, Moran D, Shiels K, Saha SK, Abu-Reidah IM, Thomas RH, Redfern S. Enrichment of whole-grain breads with food-grade extracted apple pomace bioactives enhanced their anti-inflammatory, antithrombotic and anti-oxidant functional properties. Antioxidants. 2024 Feb 11;13(2):225.
Functional FoodsLipids