Grant: Applied Research and Development Grants - Level 1
Red River College of Applied Arts, Science and Technology
$25,000.00
Poultry Product Commercial Kitchen and Consumer Evaluation
FY 2013-14
Summary
Red River College proposes to establish the first College and Community Innovation Program - AppliedResearch and Development program for their newly opened Paterson GlobalFoods Institute - located inWinnipeg's downtown. A four-phase set of project elements will be undertaken under this project to evaluatethe moisture profile and texture of cooked poultry products which contain omega-3. Other project elementsinvolve incorporating a corn based gluten-free stuffing for turkey products and testing of Omega -3 flax oilinfused turkey roast and chicken breasts for commercial and domestic kitchens. These project elements will beincorporated into the Culinary Arts program of Red River College. Up to three student cycles will be supportedin this project which will focus on new product developments. The College will partner with Granny's PoultryCo-op (an SME which has international market capabilities) for this project and aims to build partnershipsacross the food producer spectrum over time. The project is aimed overall at supporting health conscious foodchoices for consumers, through either products which can be prepared at home or provided through commercialfood outlets.
Program
Applied Research and Development Grants - Level 1
Location
Manitoba, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
452643-2013
Name nom
Hoemsen, Raymond
Department département
Head Office
Organization id
22155
Institution établissement
Red River College of Applied Arts, Science and Technology
Province en
Manitoba
Province fr
Manitoba
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2013
Competition year année de concours
2013
Award amount
25000
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
517
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Consumer goods
Area of application fr
Produits de consommation
Research subject code
6103
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food processing, packaging, preservation and storage
Research subject fr
Transformation, conditionnement, conservation et stockage des aliments
Partie
1
Nb partie
1
Application title
Poultry Product Commercial Kitchen and Consumer Evaluation
Keyword
NSERC
Application summary
Red River College proposes to establish the first College and Community Innovation Program - AppliedResearch and Development program for their newly opened Paterson GlobalFoods Institute - located inWinnipeg's downtown. A four-phase set of project elements will be undertaken under this project to evaluatethe moisture profile and texture of cooked poultry products which contain omega-3. Other project elementsinvolve incorporating a corn based gluten-free stuffing for turkey products and testing of Omega -3 flax oilinfused turkey roast and chicken breasts for commercial and domestic kitchens. These project elements will beincorporated into the Culinary Arts program of Red River College. Up to three student cycles will be supportedin this project which will focus on new product developments. The College will partner with Granny's PoultryCo-op (an SME which has international market capabilities) for this project and aims to build partnershipsacross the food producer spectrum over time. The project is aimed overall at supporting health conscious foodchoices for consumers, through either products which can be prepared at home or provided through commercialfood outlets.
