This profile is built from public research funding records (CIHR, NSERC and SSHRC). We have not imported them from a University of Guelph directory, so their publications, courses and email address may be missing. Find their university profile.
Latest funding
- $72,000
Functional ingredients in meat processing: an evaluation of novel applications to support the meat industry
NSERC · 2018 · Principal investigator
- $12,500
Functional ingredients in meat processing: an evaluation of novel applications to support the meat industry
NSERC · 2018 · Principal investigator
- $152,176
Assessing carcass variability in Ontario pork and the potential to increase returns to producers and improve pork quality
NSERC · 2018 · Principal investigator
Functional ingredients in meat processing: an evaluation of novel applications to support the meat industry
Principal investigators: Bohrer, Benjamin
Functional ingredients in meat processing: an evaluation of novel applications to support the meat industry
Principal investigators: Bohrer, Benjamin
Assessing carcass variability in Ontario pork and the potential to increase returns to producers and improve pork quality
Principal investigators: Bohrer, Benjamin
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
A short, specific email works best. This draft uses one of their recent papers; replace the parts in brackets with your own details before sending.