News and Events
The freshest news from FBIC.
UBC Food Innovation Challenge: powered by BC Hydro
February 3, 2025
$7-million donation from Dan On Foundation seeds the future of food innovation at UBC
UBC News, October 9, 2024
UBC is spicing up its campus (and the local agri-food industry) with a new food processing plant
BC Business, March 9, 2023
UBC researchers say insulin pill to treat diabetes is one step closer to reality
CBC, September 3, 2022
Health Matters: A breakthrough in the development of an oral insulin tablet
Global, September 1, 2022
UBC team developing oral insulin tablet sees breakthrough results
UBC News, August 30, 2022
Think you like bitter beers? Science says think again
Vancouver Sun, July 19, 2020
A taste of our most recent innovations:
Revolutionizing Insulin Delivery:
The Impact of Spray Drying
Insulin, a vital hormone for managing diabetes, is now being explored in nanoparticle form for various medical applications. These tiny insulin-loaded particles, known as nanoparticles (NPs), have proven to be versatile in different dosage forms. A recent study led by researchers at UBC delves into the drying processes of these insulin-loaded chitosan nanoparticles, aiming to compare freeze-drying and spray-drying methods and understand their impact on structure and performance.
The research reveals that spray drying, especially without mannitol, leads to the fastest release and highest cellular uptake efficacy of insulin. Interestingly, the nanoparticles dried by spray drying without mannitol exhibited the fastest release and the highest cellular uptake efficacy of insulin. This suggests that the spray-drying method effectively dehydrates insulin nanoparticles without the need for additional cryoprotectants, offering a significant advantage with greater loading capacity and lower costs compared to traditional freeze-drying methods.
Innovative Nasal Drug Delivery for COVID-19: A Game-Changer in Pandemic Response
As the world grapples with the ongoing challenges posed by the COVID-19 pandemic, UBC researchers explored how to prevent contracting the illness through a preventative nasal product. The project’s threefold innovation—prioritizing prophylactic treatment over vaccine administration, utilizing nasal delivery, and evaluating clinical translatability—positions it as a frontrunner in pandemic response strategies.
The versatility of this approach extends beyond the realm of COVID-19, opening doors to adaptation for treating various airborne diseases. Drawing on the shared ACE2 receptor vulnerability seen in viruses like Influenza A H7N9, H1N1, and H5N1, the project presents a potential universal solution to mediate lung damage and mitigate the impact of respiratory infections.
Preserving Freshness: The Science Behind Shelf-Stable Fruit Powders
In the world of agriculture, the challenge of transporting and storing perishable fruits during their short harvesting window has long been a costly concern. However, a cutting-edge project led by researchers at UBC is now aiming to revolutionize this process by using spray-drying technology to create shelf-stable fruit powders. To achieve the best possible results, the project zeroed in on popular fruits like mango, orange, and strawberry. By comparing the retention of both nutrients and aromatic compounds in the final powdered product, the researchers are aiming to strike the perfect balance between preservation and flavour. By employing materials such as maltose, maltodextrin, whey protein isolate, and hydroxypropyl methylcellulose (HP-MC), the researchers concentrated and recreated mango, orange, and strawberry flavours, optimizing the retention of nutrients and aromatic compounds in the final powdered products.
The creation of shelf-stable fruit powders could revolutionize the way we consume and transport fruits. Reducing transportation and storage costs associated with perishable fruits could lead to more efficient supply chains, benefiting farmers, distributors, and consumers alike. Additionally, the extended shelf life could reduce food waste and contribute to a more sustainable food system. Beyond the economic advantages, the project opens doors to exciting culinary possibilities. Shelf-stable fruit powders could be used in a variety of food and beverage products, from smoothies and desserts to sauces and baked goods, adding a burst of natural flavour without the limitations of fresh fruit availability. By maintaining the nutritional and aromatic qualities of fresh fruits, these powders not only extend the shelf life but also offer a convenient and versatile alternative for various culinary applications.