Alphonsus Utioh is the Manager of Research and Development at the Food Development Centre.  He has over twenty-five years experience working in the agri-food industry.  He has conducted and managed many industry-driven food processing research and development projects, including extraction and concentration of high-value components from fruits, vegetables, grains and oilseeds.  He has successfully completed and commercialized many food products including functional beverages, energy bars, specialty oils, vegetable proteins, seabuckthorn puree, salted and breaded fish and confectionary products.   His areas of professional expertise and interest include supercritical fluid extraction for high-value bioactive components, membrane filtration, drying technologies, functional food development and processing.  He has extensive experience in many unit operations ranging from prototype development to pilot scale processes; and working with small and medium-sized enterprises (SMEs).  Alphonsus has ongoing research collaboration with the University of Manitoba, Winnipeg, Canada.  Alphonsus and the Food Development Centre is a member of the Manitoba Agri-Health Research Network, an organization dedicated to the promotion and commercialization of functional food and nutraceutical research.  He is recognized internationally for his work in seabuckthorn research.  Alphonsus is a member of the Scientific Committee of the International Seabuckthorn Association headquartered in Beijing, China.  Alphonsus is often invited to speak at national and international conferences and forums on transformation of agricultural commodities to value added food products.  Alphonsus has a Bachelor of Applied Science in Chemical Engineering from the University of Ottawa, Canada and Master’s degree in Chemical Engineering from the University of Saskatchewan, Canada.  Alphonsus is a registered Professional Engineer with the Association of Professional Engineers and Geoscientists of Manitoba, and an Adjunct Professor in the Department of Human Nutritional Sciences, University of Manitoba.  Alphonsus is a member of many scientific/industry associations, including the Canadian Institute of Food Science and Technology.