University of Manitoba appoints Dr. Filiz Koksel as Manitoba Strategic Research Chair in Sustainable Protein

The University of Manitoba is pleased to welcome Dr. Filiz Koksel as the new Manitoba Strategic Research Chair in Sustainable Protein, a role that continues to advance sustainable agri-food innovation and leadership in plant and animal protein research and innovation.

Dr. Koksel, an associate professor in the Department of Food and Human Nutritional Sciences, leads an interdisciplinary research program that aligns closely with Manitoba’s Protein Advantage Strategy. She holds BSc and MSc degrees in Food Engineering and earned her PhD in Food Science from the University of Manitoba. 

“My vision for this Chair is to position Manitoba as a global leader in sustainable protein innovation by uniting scientific discovery with industry partnerships,” said Dr. Koksel. “Together, we will create solutions that advance food security and climate resilience for generations to come.”

Dr Koksel’s current work focuses on developing novel, environmentally friendly protein ingredients from crops such as peas, soybeans, faba beans, and hemp. Using advanced processing techniques like extrusion cooking, Dr. Koksel enhances the texture, nutrition, and sensory quality of plant-based foods, supporting the growing demand for sustainable protein options.

Her research also explores adding value to food industry co- and by-products, transforming waste from sectors such as brewing, oilseed processing, and meat processing into high-value ingredients for both human and pet food. She integrates cutting-edge, non-invasive technologies—such as ultrasonic and thermal imaging—for real-time quality control in food processing environments.

Looking ahead, Dr. Koksel will expand her research into hybrid protein products that combine plant and animal proteins, as well as innovative uses for dairy proteins. These efforts will contribute to Manitoba’s circular economy and reinforce the province’s role as a hub for sustainable agri-food innovation.