CWB graduate scholarships support healthier bran research

Research into a new type of wheat bran with improved

   bioactive health benefits is one of four graduate projects supported by

   the 2008 CWB fellowship awards.

   Called NovaBran, the specially treated bran has shown great promise

   during preliminary studies for use in functional food and

   nutraceuticals. Researchers at the University of Manitoba’s Department

   of Food Science believe the novel bran has a range of potential health

   benefits far beyond what normal wheat bran can provide. NovaBran? also

   improves the aroma and flavour of whole-wheat products and increases

   the mixing strength of whole-wheat flour dough.

   Another funded research project, at the University of Saskatchewan,

   focuses on enhancing the bright yellow colour in durum wheat, which is

   a competitive edge in international semolina and pasta markets. A third

   student is engaged in the battle against the devastation of fusarium

   head blight in wheat. The final recipient will study the financial

   implications for farmers of trading in the international carbon-credit


    “Not only do these projects all have direct benefits for grain

   producers, they help to support and encourage the next generation of

   agricultural researchers,” said Larry Hill chair of the CWB’s board of

   directors. “Ongoing research is crucial to improve plant breeding

   lines, develop important new uses for our grain and keep up with market

   trends. In such a competitive international market, we cannot afford to

   be complacent.”

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