A number of processing approaches have been taken for protein extraction from rapeseed or canola meal. According to an evaluation by the Canola Council of Canada, the process developments directed by Prof. L.L.Diosady in his Food Engineering Laboratory at the University of Toronto (UofT) were deemed "the most likely to succeed". This is the process technology on which our project has been built. Our attention has been focused on further developments for rapeseed (Brassica Napus) and Prof. Diosady`s has mainly been directed at the processing of mustard seed, a close relative (Brassica Juncea).

For the past several years, under the supervision of Professors Diosady and Trass, bench-scale process work has been taking place in the Food Engineering Laboratory at UofT.
Throughout this period there has been close collaboration between the universities with several UofT graduates coming to work at the TTU pilot plant as interns for periods of up to one year and with regular visits from our main researchers. The two parallel programs have confirmed some interesting results and have helped advance important aspects of the process development work.

Our fully equipped protein technologies pilot facility at the Tallinn University of Technology (TUT) that was located in a dedicated room at the Chemical Technology Institute has been moved to a permanent location at our production site in order to allow our research staff to more efficiently work on both protein isolate production as well as oil extraction research. Laboratory, pilot and small scale industrial testing can be performed at our facility, for this purpose we have two independent pilot plants, one for protein extraction work, the other for oil extraction. Additionally we have a supportive laboratory and a number of industrial scale testing setups.

Work in the pilot plants is continuing to satisfy various objectives; as a venue for process changes, testing of equipment alternatives and preparation of samples. The pilot plants will continue to be used for the development of new products and processes and as a training facility.

Over the past two years a significant portion of our research efforts has been directed towards testing a novel oil extraction process. The result of these efforts is a decision to produce our own raw material for the protein process by setting up a small commercial factory using (and proving) this new technology. The quality of our meal is vastly superior for our purposes to that produced commercially, allowing for approximately 20% greater product yields as well as improved quality of the protein products. In the course of this research we have developed additional refinements that allow us to produce two novel protein concentrate products. These products have been tested and found suitable for use in the meat industry and fish feed production respectively.