BRITISH COLUMBIA INSTITUTE OF TECHNOLOGY
Applied research projects equip Food Tech students to lead

At BCIT, applied research is central to preparing tomorrow's problem solvers. By tackling real-world challenges, students gain the hands-on experience, skills, and confidence they need to navigate an increasingly complex world.

In the BCIT Food Technology Diploma program, students gain more than just a solid foundation in food science; Through applied research projects built into the curriculum, they have the opportunity to work side-by-side with our Natural Health and Food Products Research Group (NRG) on applied research projects that improve product quality, enhance safety, and drive innovation in food tech.

Meet two Food Technology students who, through their applied research projects with NRG, are making meaningful contributions to industry while preparing for roles as problem solvers and leaders in the complex world of food technology.

Meet Ravneet Sran

Ravneet Sran in the NRG Instrumentation Lab

Ravneet Sran is in her final semester in BCIT's Food Technology Diploma program. She has spent the last seven months gaining valuable hands-on experience as a part-time student researcher with our BCIT Natural Health and Food Products Research Group (NRG).  

Under the guidance of NRG Researcher Hazrah Moothoo, Ravneet worked on an applied research project evaluating levels of anthocyanins in wild-collected elderberries using High-Performance Liquid Chromatography) (HPLC) technology. Anthocyanins are coloured pigments naturally found in plants and studied for their medicinal properties.  Elder fruit is commonly consumed as a herbal medicine to alleviate symptoms associated with colds and flu.  

The goal of this project is to understand how much chemical variety exists and identify potential opportunities for breeding new cultivars. As climate change continues to affect crop yield and health, new Elder cultivars must be bred to adapt with fluctuating weather patterns while maintaining strong horticulture characteristics and a desirable level of bioactive compounds. 

"Working with NRG has been a fantastic opportunity to apply my academic knowledge to real research," says Ravneet "This project has deepened my interest in food science and analytical chemistry, and it's helping shape my future career path by improving both my technical and collaborative skills."

This project is supported by BCIT's Institute Research Funds and in collaboration with the University of Missouri and Missouri Botanical Garden. 

Meet Abisoye Oni

Second year BCIT Food Technology student Abisoye Oni has spent the past four months working on a Directed Studies Project with the Natural Health and Food Products Research Group (NRG). With support from NRG Researchers Hong Sy and Mohamed Albadry, Abisoye used 3D printing technology housed in the Food Research and Evaluation for Safety and Health Lab (Fresh Lab) to develop reference standards for cannabis edibles crafted with innovative candy matrices. These standards were then quantified using quantitative nuclear magnetic resonance (qNMR) methodology for verification. Quantitative nuclear magnetic resonance is a quantitative technique with high sensitivity, fast analysis times, and consistent accuracy. 

"The successful completion of this applied research project will allow us to 3D print chemical reference standards that replicate confectionery matrices in the marketplace" says Hong Sy.  "Ultimately this will expand analytical capabilities, leading to enhanced product safety for consumers while supporting innovation in a growing food tech industry." 

From expanding analytical methods for cannabis edibles to uncovering the genetic secrets of elderberries, these students exemplify how applied research at BCIT is educating, inspiring, and preparing the next generation of food scientists for the complex world of food tech. 

"These projects are an exceptional example of how applied research and education go hand in hand," says Dr. Michael Chan, NRG Researcher and BCIT Food Technology faculty. "By working on real industry challenges, students gain critical thinking skills, develop technical expertise, and become innovators in the field." 

About NRG

BCIT's Natural Health and Food Products Research Group (NRG) has provided training for 100s of students including: undergraduate students, cooperative education students, students conducting industry projects, graduate students, and post-doctoral fellows. 

NRG addresses issues of product quality, process improvement, and human health using basic and applied science and state-of-the-art technology. The goal of NRG is to ensure that all Canadians can achieve the potential health and economic benefits offered by medicinal plants, natural health products and the food industry.