Nootropic Foods Lab
Develop brain-enhancing foods through sensory analysis and innovative formulations, creating functional ingredients for cognitive performance and brain health.
Currently…
The Nootropic Foods Lab advances brain health through sustainable and innovative food solutions. We are working with natural nootropic sources like coffee and tea for their caffeine-based cognitive benefits, blueberries for their antioxidant properties that protect brain cells, fish and marine sources rich in omega-3 fatty acids, and microalgae containing unique bioactive compounds.
Our lab combines traditional knowledge with modern food science through collaborations with Indigenous communities, industry partners, and academic institutions. We focus on developing dietary solutions that are both effective and sustainable, ensuring that brain-enhancing properties are preserved while maintaining excellent taste profiles.
INTERVIEWS
Our featured news coverage demonstrates our innovative approach to functional foods research. These segment showcase how we blend scientific methods with practical applications to improve food safety, enhance nutritional content, and develop superior flavor profiles.
Moose and Caribou Meat
Our investigation into moose and caribou meat reveals their potential as sources of beneficial compounds like fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), and monoacetyldiglycerides (MAcDG). This research highlights the unique properties of wild game meat for potential use in functional foods and pharmaceutical applications.
Video Credit- NTV News NL
Unfiltered Beer-Based Marinades
Our research explores how unfiltered beer-based marinades, enriched with polyphenols and terpenes, can enhance food safety and nutritional quality. This work demonstrates practical applications of food science in improving everyday cooking methods while maximizing health benefits.
Video Credit- NTV News NL
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FIRST FLOOR NCB (NORTH CAMPUS BUILDING) ROOM 1102004 Perth Dr, London, ON N6A 3L5
