Description: Value-added hempseed and processing fractions for improved food attributes. Historically, hempseed (Cannabis sativa) has been used as a food, fiber, and medicinal source; however, its nutritional profile has only been recently investigated. Hempseed oil and protein have become well known for their favorable omega-6/omega-3 ratio and amino acid composition. This highlights both the nutritional capacity of this crop and its potential to reduce the risk of cardiovascular disease. Bioactive phytochemicals of hempseed (tocopherols, phenolic compounds and lignanamides) have been reported for their antioxidant, anti-inflammatory and anti-apoptotic effects; however, systematic examination of different varieties of hempseed and its processing fractions (dehulled seed, defatted seed meal and hulls) has not been carried out. Similarly, studies on hemp protein have highlighted its nutritional value, while the peptides generated through digestion might demonstrate multiple bioactive properties including antioxidant and anti-hypertensive effects.
There is great potential for producers and processors to utilize hempseed processing fractions within a circular agri-food system to reclaim some nutritional value from hemp for continued food production while diverting waste. Through exploring the agronomic and baseline nutritional qualities of semi-processed hemp cultivars that are currently grown in Canada, we aim to deliver fundamental baseline information on the nutritional value of hempseed and its various processing fractions, in both semi-processed and final processed forms. Additionally, we aim to identify possible health related benefits of hempseed and prototype food formulations from several fractions of hempseed processing.
Our Speakers:
Rong Cao, Senior Research Scientist, Guelph Research and Development Centre, AAFC; Chair, Science Ethics Committee, AAFC
Bio: Dr. Cao leads multi-disciplinary teams to conduct national and international research to support AAFC’s mandate and priorities. His research focuses on two AAFC Strategic Objectives: “Improve attributes for food and non-food uses” and “Addressing threats to the agriculture and agri-food value chain”, in the Focus Areas of (1) Cereals & Pulses; (2) Agri-Food, (3) Bioproducts, and (4) Horticulture as set in AAFC’s Agri-Food Sector - Science Strategy. Dr. Cao is an internationally highly recognized authority in food bioactives and attributes, especially in those with antioxidant and anti-inflammatory effects. He contributes by developing novel methods for the identification of food bioactives and their important functional properties in all aforementioned four areas, by taking new approaches to assess bioaccessibility, bioavailability, metabolomics and molecular mechanisms of action, and by providing information essential to crop breeding and processing programs, health claims substantiation and to forage crops. Dr. Cao also addresses the above threats by developing new methods for the detection and identification of regulated and emerging mycotoxins, by using natural antimicrobials, and optimizing food processing conditions to mitigate mycotoxin contamination.
Sandra Clarke, Ph.D., Research Scientist, Food Attributes and Gut Health, Agriculture and Agri-Food Canada
Bio: Dr. Sandra Clarke holds a doctorate in Applied Bioscience-Immunology from Ontario Tech University and trained as a post-doctoral fellow at the University of Alberta. Since 2020, she has been employed as a Research Scientist, heading the Food Attributes and Gut Health laboratory at the Guelph Research and Development Centre with Agriculture and Agri-Food Canada. Her research includes characterizing the impact of food components on metrics of intestinal health, including changes in the structure and function of the gut microbiome community, mucosal and systemic inflammation, as well as identifying changes in the diet-microbiota-immune relationship that support digestion and overall health.
Event Details:
Wednesday, January 22, 2025
12:00 - 12:45 p.m. EST
Through Zoom Webinar platform
