Pioneering
Lipid Science
for a Healthier World
Advancing our understanding of lipid metabolism at the intersection of brain health, functional food production,
and sustainable agriculture.
OUR MISSION
- Plant Immunity: Focusing on the Soybean – Phytophthora sojae pathosystem
- Environmental Stress Biology
- Sustainable Food Systems
- Promote Brain Health along the age spectrum
- Regenerative and Circular Agriculture Systems
- Food Biology
- Boreal ForestReclamation/Boreal Agriculture or Food Systems
- Nootropic Foods Innovation, safety, quality, validated health promotive benefits
- Green food grade extractions
- Lipid Bioinformatics/Novel Lipidomics Workflow/Method Development
Dr. Raymond Thomas, Professor:
Biology/Biochemistry, FMR Director: Biotron Climate Change Experimental Research Centre, Western University, London, Ontario, Canada
Visiting Distinguish Research Fellow, College of Agriculture, Science and Education, Portland, Jamaica.
Research Areas of Interest and Expertise
- Lipid Metabolism In Food Biology
- Lipid Metabolism in Innovating Sustainable Food Systems
- Lipid Metabolism in Neurobiology
- Lipid Metabolism in Environmental Stress Biology and Physiology
- Lipid Bioinformatics/Novel Lipidomics Workflow/Method Development
Education
- European Bioinformatics Institute-University of Cambridge, UK
- Certificate, Modelling Molecular Mechanisms
- European Bioinformatics Institute-University of Cambridge, UK
- Certificate, Bioinformatics for Principal Investigator
- European Molecular Biology Organization-Italy
- Certificate, Cellular Imaging of Lipids
- MITACS/Western University-London, ON, Canada
- Certificate, Project Management
- Western University-London, ON, Canada-Mentor: Dr. Mark Bernards
- Doctor of Philosophy, Biology
- University of Minnesota-St Paul, MN, USA-Mentor: Dr. Albert Markhart III
- Master of Science, Horticulture
- Lincoln University-Jefferson City, MO, USA
- Bachelor of Science (Hons), Agriculture
- Doctor of Philosophy, Biology
The Artist View of Food Sustainability: Proposing the Full-Circle Sustainability Model from the Lens of an Artist
Innovation in food starts long before the kitchen. Our circular system begins by reclaiming organic matter from the farm, creating a self-sustaining loop that powers the growth of biological matter in our specialized Agro Tunnels. By controlling the environment without synthetic additives, we produce “clean” specialty crops ready for rigorous analysis.
Our scientists then bridge the gap between biology and nutrition, mapping the lipid profiles to confirm the quality of the healthy fats within. This rigorous research phase ensures that the final products created in our Kitchen Lab aren’t just food-they are functional, nootropic ingredients designed to support cognitive and physical health. This model proves that a 100% sustainable system can produce the highest quality health products while giving back to the land.
