Faculty profile
Vasantha Rupasinghe
Back to facultyThis profile is built from public research funding records (CIHR, NSERC and SSHRC). We have not imported them from a Dalhousie University directory, so their publications, courses and email address may be missing. Find their university profile.
Latest funding
- $240,000
Development of cosmeceutical functional ingredients from fresh produce waste
NSERC · 2021 · Principal investigator
- $100,000
Development of encapsulated food ingredients from probiotic-fermented wild blueberry
NSERC · 2020 · Principal investigator
- $164,600
Novel indoor technology for urban food production and enhancement of human nutrition
NSERC · 2017 · Co-investigator
Development of cosmeceutical functional ingredients from fresh produce waste
Principal investigators: Rupasinghe, Vasantha VHP
Development of encapsulated food ingredients from probiotic-fermented wild blueberry
Principal investigators: Rupasinghe, Vasantha VHP
Novel indoor technology for urban food production and enhancement of human nutrition
Principal investigators: Abbey, Lord
An Antioxidants-rich Nutraceutical Product from Haskap Berry
Principal investigators: Rupasinghe, Vasantha
Evaluation of wild herbal products as potential anti-diabetic ingredients for organic tea blends
Principal investigators: Rupasinghe, Vasantha
Optimization of manufacturing processes for incorporation of plant-based bioactives in dehydrated honey lozenges to maximize health benefits
Principal investigators: Rupasinghe, Vasantha
Fruit flavanoids: structure modification, antioxidant properties and mode of action in food and biological model systems
Principal investigators: Rupasinghe, Vasantha
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
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