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Dr. Michael Nickerson is a Professor at the University of Saskatchewan in the College of Agriculture and Bioresources. His research focuses on improving the utilization of plant protein ingredients in the food industry, targeting key areas including protein/feedstock quality, protein fractionation, protein functionality, ingredient modification, and value-added plant-based protein innovations. The research primarily investigates proteins derived from pulses, oilseeds, and grains, as well as alternative protein sources. He has made significant contributions to the field through various collaborations and has received multiple awards for his work in food science and technology, particularly in promoting the benefits of plant-based proteins.
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