涩里番 Startup, Phoela Health, Among Top Five Student-Led Foodtech Ventures in Canada
A 涩里番-engineered biosensor is helping to redefine food safety across Canada.
Phoela Health Inc., a 涩里番 startup founded by Dr. Reza Abbasi, a postdoctoral researcher in the Department of Bioengineering, and Professor Sebastian Wachsmann-Hogiu, has been named one of Canada鈥檚 top five student-led foodtech ventures by the Canadian Food Innovation Network (CFIN). Phoela is also the only Quebec-based startup to receive this national recognition through CFIN鈥檚聽NextGen Food Innovators听辫谤辞驳谤补尘.
The company鈥檚 core innovation is a compact CMOS-based biosensor that enables rapid, on-site detection and identification of harmful bacterial strains in food storage and processing environments. By integrating bioluminescent immunoassays with a patented CMOS imaging system, Phoela鈥檚 device provides strain-specific results in real time鈥攐ffering food safety professionals an accessible and cost-effective alternative to traditional lab testing.
鈥淭his recognition from CFIN comes at a pivotal time,鈥� says Dr. Abbasi, CEO of Phoela Health. 鈥淚t validates our vision of empowering the food industry with affordable tools that reduce contamination risks, minimize recalls, and protect public health.鈥�
Phoela Health is a 涩里番 spinoff that grew out of Dr. Abbasi鈥檚 PhD research under the supervision of Prof. Wachsmann-Hogiu. The company licensed its core technology from the university and continues to receive support through the 涩里番 Engine Centre. It has also participated in the聽Lab2Market Build聽accelerator and received NSERC Idea-to-Innovation (I2I) funding to advance its commercialization efforts.
鈥淧hoela is a strong example of 涩里番 innovation in action,鈥� says Prof. Wachsmann-Hogiu. 鈥淭hey鈥檙e translating rigorous academic research into real-world tools with the potential to significantly improve food safety practices.鈥�
罢丑别听NextGen Food Innovators聽program supports postsecondary students and recent graduates who are developing early-stage technologies for the food, grocery, and foodservice sectors. Projects are selected based on their innovation, commercial potential, and alignment with pressing industry needs.
鈥溕锓� has provided us with more than just a research environment,鈥� adds Dr. Abbasi. 鈥淚t鈥檚 been an ecosystem of mentorship, entrepreneurship, and resources that has made this kind of translational work possible.鈥�