Byproduct and Waste Protein as a Building Block for Polymer Applications in the Food and Non-Food Industries

Abstract

Agricultural and food processing industries generate multiple byproducts and waste streams with valuable components in them. For example, the oilseed industries, such as canola and soybean processing, the poultry industry, and the brewing industries, produce byproducts with high amounts of protein. Even though some of the byproduct protein streams are well explored for value-added applications, a challenge remains to find alternate high-value applications for byproduct/waste protein streams. We are considering using protein as a building block for developing polymer applications for food and non-food applications. A special focus will be placed on protein-based food packaging and adhesive applications.  

Bio

Nandika Bandara is an assistant professor and Canada Research Chair in food protein and bioproducts in the Department of Food and Human Nutritional Sciences at the University of Manitoba. Bandara is a certified food scientist and material scientist with interdisciplinary research experience in food protein chemistry and technology, macromolecular chemistry, nanotechnology, biomimetics, biobased/renewable polymer applications, bioproducts, and biomaterials. Bandara received his bachelor of science degree from the University of Peradeniya (Sri Lanka). He worked in the industry for a few years before moving to Canada for graduate studies in the Department of Agricultural, Food, and Nutritional Science at the University of Alberta, completing his M.Sc. in food science and technology and Ph.D. in food science and bio-resource technology. Bandara continued his postdoctoral research fellowship at the University of Alberta and the University of Guelph. Then he joined the Department of Plant, Food, and Environmental Science at Dalhousie University as an assistant professor in food bioscience before joining the University of Manitoba. In addition to his current role as Canada Research Chair, he serves as an associate editor for the Food Chemistry Journal and chair designate for the Food Chemistry Division in the Institute of Food Technologists.

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