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WEBINAR: Leveraging the Science to Develop Novel, Valued Ingredients
The demand for clean-label ingredients is increasing and has created a push for the development of novel ingredients. This webinar explores how ingredients or raw materials can be analyzed and further fractionated and processed into functional novel ingredients.

We will touch on how novel ingredients can help elevate your food product.
Join the Food Centre on October 13th to learn more about our technical services and ingredient innovation offerings.

Whether you’re a food company seeking to incorporate novel ingredients or an ingredient manufacturer looking for what’s next, join us and let’s see what’s possible.

Oct 13, 2022 09:00 AM in Saskatchewan

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Dr. Ricky Lam, Msc., PhD.
Manager & Scientist, Ingredient Innovation @Saskatchewan Food Centre
Ricky is the manager and scientist of the Ingredient Innovation program at the Saskatchewan Food Industry Development Centre. He is involved in the pulse-processing industry where he assists in solving technical problems and identifying novel uses for pulse ingredients. His program currently works in developing ingredients using enzymatic processes, fractionation technologies and investigating how to utilize new technologies in the ingredient sector. He enjoys thinking out of the box to find solutions to problems by applying science and find efficiencies to create value for his clients. Ricky completed his M. Sc. and PhD at the University of Saskatchewan in Food Science. His passion is to take Saskatchewan grown crops, fractionate them and turn them into high value, functional ingredients.