Dr. Gopinadhan Paliyath, Department of Plant Agriculture
Nanopect-RNA adducts for therapeutic and vaccine delivery in animals and humans
Since 2014, the Gryphon’s LAAIR (Leading to the Accelerated Adoption of Innovative Research) program has offered researchers who identify market potential in their agri-food inventions an opportunity to understand how their ideas can contribute to Ontario’s $37 billion agri-food industry.
In 2021, the province is investing $412,500 towards six Gryphon’s LAAIR projects to help researchers, their students and industry partners to conduct market research and create new technologies. Gryphon’s LAAIR is funded under the Ontario Agri-Food Innovation Alliance, a collaboration between the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and the U of G.
A full list of past funded projects is available on the Gryphon's LAAIR Grants [1] funding page.
Watch first-person stories about how Gryphon’s LAAIR projects have helped researchers and industry partners on the Research Innovation Office YouTube channel [2].
Learn more about the unique Gryphon’s LAAIR funding history and 2020 recipients by watching this video featuring David Hobson [3], Manager of Technology Transfer and Entrepreneurship (Research Innovation Office, University of Guelph) and 2020 Gryphon’s LAAIR pitch competition host Jay Reid (The Making Box).
Congratulations to this year's recipients!
Product development grants
Dr. Rafael Santos [4], School of Engineering
Validation and certification of engineered slow-release carbon-sequestering fertilizers
Dr. George van der Merwe [5], Department of Molecular and Cellular Biology
Developing Ontario lager yeasts
Dr. Wael Ahmed [6], School of Engineering
Gaslift pumps for moving heavy fluids and mixtures in food systems
Market validation grants
Dr. Lisa Duizer [7], Department of Food Science
Market validation through customer-focused sensory analysis of functional bakery goods
Dr. Keith Warriner [8], Department of Food Science
Market validation of a portable hydroxyl-radical unit for surface decontamination of food and non-food surfaces and shelf-life extension of fruit and vegetables
