Research Project Listings

For a list of research that has been undertaken by and for Saskatchewan Pulse Growers in the past, please see the listings below. 

34 results

Agronomy

Enhancing weed science in pulse crops: Towards a robust strategy for long-term weed management
Dr. Christian Willenborg - University of Saskatchewan - Dept. of Plant Sciences
  • Faba Beans
  • Soybeans
  • Soil Health
  • University of Saskatchewan
  • Weed Management

Agronomy

Epidemiology of chocolate spot on faba bean
Dr. Syama Chatterton - Agriculture and Agri-Food Canada
  • Faba Beans
  • Agriculture and Agri-Food Canada
  • Disease Management

Genetics

Development of adapted high yielding faba bean for Saskatchewan
Dr. Bunyamin Tar'an - University of Saskatchewan - CDC
  • Faba Beans
  • University of Saskatchewan

Genetics

Pulse Crop Regional Trials in Saskatchewan
Dr. Tom Warkentin - University of Saskatchewan - CDC
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Variety Development

Processing

Optimization of fermentation platforms (batch vs solid-state) for improving the value of pulse (pea and faba bean) fractions
Dr. Darren Korber - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Faba Beans
  • Peas
  • University of Saskatchewan

Processing

Modification of a commercial lentil, pea and faba bean protein isolate production process for improved flavour profiles
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Entrapment of heart healthy oils using lentil protein isolates by spray drying
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Salvage values of damaged faba forage and faba bean in ruminant livestock systems: -Effect of frost/frozen damage -Feed values of normal faba forage and faba bean for both beef and dairy cattle -Effect of varieties, effect of processing method, and/or effect of tannin level
Dr. Peiqiang Yu - University of Saskatchewan - Dept. of Animal and Poultry Sciences
  • Faba Beans
  • University of Saskatchewan

Agronomy

Development of a Rhizobium inoculant for faba bean
Dr. Diane Knight - University of Saskatchewan - Dept. of Soil Sciences
  • Faba Beans
  • Soil Health
  • University of Saskatchewan

Agronomy

Moisture management effects on soybean and faba bean in Saskatchewan
Dr. Dale Tomasiewicz - Agriculture and Agri-Food Canada
  • Faba Beans
  • Soybeans
  • Soil Health
  • Yields

Agronomy

Evaluating inoculant options for faba beans
Garry Hnatowich - Irrigation Crop Diversification Corporation
  • Faba Beans
  • Soil Health
  • Yields

Processing

Quantification and bioassay development for toxicity testing of faba bean varieties
Dr. Judit Smits - University of Calgary - Faculty of Veterinary Medicine
  • Faba Beans
  • Value-Added

Agronomy

Optimum seeding rate, row spacing and disease management in faba bean varieties
Dr. Steven Shirtliffe - University of Saskatchewan - Dept. of Plant Sciences
  • Faba Beans
  • Disease Management
  • Seeding
  • University of Saskatchewan

Agronomy

Nutrient uptake and nitrogen fixation by faba bean in Saskatchewan
Dr. Jeff Schoenau - University of Saskatchewan - Dept. of Soil Sciences
  • Faba Beans
  • Soil Health
  • Sustainability
  • University of Saskatchewan

Processing

Utilization of Yellow Pea, Lentil, and Faba Bean Fibre and Starch for Meat Product Applications
Dr. Phyllis Shand - University of Saskatchewan
  • Faba Beans
  • Lentils
  • Peas
  • Pulse Science Cluster
  • University of Saskatchewan

Processing

Processing platform for food functionality of faba bean
Dr. Shannon Hood-Niefer - Saskatchewan Food Industry Development Centre Inc.
  • Faba Beans
  • Value-Added

Health

Effects of faba bean fractions as ingredients in novel food products on glycemia, appetite and metabolic control
Dr. Harvey Anderson - University of Toronto - Dept. of Nutritional Sciences
  • Faba Beans

Agronomy

Direct Assessment of the Release of Fixed Nitrogen in the Rhizosphere of Peas, Lentils, Chickpeas, and Faba Beans
Dr. Richard Farrell - University of Saskatchewan - Dept. of Soil Sciences
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Crop Rotation
  • Soil Health
  • Sustainability
  • University of Saskatchewan

Agronomy

Evaluating rhizobia strains for nitrogen fixation in faba
Dr. Diane Knight - University of Saskatchewan - Dept. of Soil Science
  • Faba Beans
  • Sustainability
  • University of Saskatchewan
  • Yields

Health

Omnivores versus Carnivores: Can higher levels of pulse starch be tolerated in a wider range of species than corn?
Dr. Lynn Weber - University of Saskatchewan - Veterinary Biomedical Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan

Genetics

Saskatchewan Pulse Crop Regional Variety Trials
Dr. Tom Warkentin - University of Saskatchewan - CDC
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan

Genetics

Developing tools for faba bean breeding
Dr. Kirstin Bett - University of Saskatchewan - Dept. of Plant Sciences
  • Faba Beans
  • University of Saskatchewan

Processing

Enhancing world markets for Saskatchewan pulses through secondary processing and value added research
Peter Frohlich - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates
Dr. Michael Nickerson - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Faba Beans
  • Value-Added

Genetics

Pulse Crop Advancement Agreement
Various - University of Saskatchewan - CDC
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Variety Development

Processing

Pulse flour milling and utilization in food products
Heather Maskus - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Agronomy

Exploring the merits of intercropping canola and field pea in south-east Saskatchewan and fine-tuning management practices for maximum yield and profit
Chris Holzapfel - Indian Head Agricultural Research Foundation
  • Faba Beans
  • Peas
  • Soil Health
  • Sustainability

Genetics

Determination of the endogenous auxin 4-chloro-indoleacetic acid content in lentil and other legume species
Dr. Bert Vandenberg - University of Saskatchewan - CDC
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan

Agronomy

Impact and control of root rot in faba bean
Dr. Kan-Fa Chang; Dr. Robert Conner; Dr. Debra McLaren - Agriculture and Rural Development; Agriculture and Rural Development; Agriculture and Agri-Food Canada
  • Faba Beans
  • Agriculture and Agri-Food Canada
  • Disease Management
  • Root Rots

Genetics

Shortening generation time for faster commercialization of new pulse crop varieties
Dr. Bert Vandenberg - University of Saskatchewan - CDC
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan

Agronomy

Assessing nitrogen fixation of faba bean for the prairies
Dr. Rosalind Bueckert - University of Saskatchewan - Dept. of Plant Sciences
  • Faba Beans
  • Crop Rotation
  • Soil Health
  • Sustainability
  • University of Saskatchewan

Health

Risk assessment of new fava bean cultivars with low content of vicine and convicine (FEVITA beans) in hemizygous male subjects with total G6PD-deficiency
Dr. Paolo Arese - University of Torino Medical School - Dept. of Genetics, Biology and Biochemistry
  • Faba Beans

Processing

Enhancing world markets for Canadian pulses through secondary processing and value-added research
Dr. Linda Malcolmson - Canadian International Grains Institute (CIGI)
  • Faba Beans
  • Peas
  • Value-Added

Processing

Risk assessment for subjects with G6PD-deficiency of new fava bean cultivars with low content of vicine and convicine (FEVITA Beans)
Dr. Paolo Arese - University of Torino Medical School - Dept. of Genetics, Biology and Biochemistry
  • Faba Beans