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Pairing vibrant seaweed ingredients to the Western tastes
It has been said we first taste food with our eyes. If a food looks colourful and attractive, it whets our appetite.
Springboard Content Lab
Sep 15, 20243 min read
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Kognitiv Spark to boosts business innovation with mixed reality technology
Kognitiv Spark developoed a mixed reality technology to enhance remote operations. The technology - RemoteSpark - was developed with UNB.
Springboard Content Lab
Sep 15, 20243 min read
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CBU professor collaborates with industry to create charcoal alternative
From the Springboard Content Lab  A chemistry professor at  Cape Breton University has been working on a sustainable alternative to...
Springboard Content Lab
Sep 15, 20243 min read
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Empowering seniors: Navigating Life’s Later Years in New Brunswick
From the Springboard Content Lab For St. Thomas University (STU) researcher Michelle Lafrance, developing the guide for aging in New...
Springboard Content Lab
Sep 15, 20242 min read
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Lobster Quality Centre: Protecting Nova Scotia’s Lobster Industry Through Climate Challenge
The Lobster Quality Centre (LQC) was created at Université Sainte-Anne with Springboard to maintain high lobster quality.
Springboard Content Lab
Sep 15, 20243 min read
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The St. FX FluxLab: taking research to the front lines of climate
St. F.X. researcher Dr. David Risk is on the frontlines of greenhouse gases with the work emerging from his FluxLab and companies that have
Springboard Content Lab
Sep 15, 20243 min read
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Université de Moncton researchers collaborate with industry to develop sustainable dietary supplement
Université de Moncton researchers contributed to the discovery of plant-based dietary supplements which offer Omega 3.
Springboard Content Lab
Sep 15, 20242 min read
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Acadia-led project tackles pest management with natural alternatives
Researchers from a pan-Atlantic partnership, led by Acadia University, have developed alternative products for detecting and managing pests.
Springboard Content Lab
Sep 15, 20243 min read
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