Grant: College and Community Innovation Program
Red River College of Applied Arts, Science and Technology
$200,000.00
Advanced culinary research program (2015)
FY 2020-21
Summary
In 2013, the Paterson GlobalFoods Institute (PGI) began its full operations as a state of the art culinary research and training facility. The institute houses Red River College's (RRC) School of Hospitality and Culinary Arts and is on track to become one of the top hospitality and culinary institutes in Canada. The acquisition of specialized food service equipment was made possible in part by a $2 million investment from Western Economic Diversification (WD). This contribution facilitated the development of applied food and culinary research to support the vibrant Manitoba's food industry; which includes more than 250 companies accounting for $1.63 billion of provincial GDP and 23,600 jobs or 4% of Manitoba's total employment. Supporting demand for Manitoba made food products is the $1.7 billion commercial and non-commercial food service industry in Manitoba. The demand for local products to meet a variety of dietary requests and restrictions has restaurant owners, many who are small and medium enterprises, stretching their culinary talents to develop unique products. The Culinary School will engage the food service community to meet the growing demand for unique locally produced foods.
Food product development is progressively changing to integrate chefs into the food development process from the beginning through to final application. This brings a new level of skills and applications to the research process - one that hasn't been readily available to Manitoba food companies in the past. This change will encourage more product innovation and enhance commercialization into retail and food service outlets.
Proposed services to the agri-food and food service industry include: Recipe creation and development; Menu development for specific health benefits; Food service applications research; Consumer research in food service; Development of New food service technologies
Investment to build the culinary research capabilities in the community will benefit food manufacturing SMEs, food service outlets, students and faculty of both RRC and other research organizations in Manitoba. It will round out the food research capabilities in Manitoba.
Program
College and Community Innovation ProgramCollege and Community Innovation Program (linked with high confidence)
Location
Manitoba, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
488541-2015
Name nom
Potter, Simon
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
2020
Competition year année de concours
2015
Award amount
200000
Program id
CCIP
Program name en
College and Community Innovation Program
Program name fr
Programme d'innovation dans les collèges et la communauté
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1564
Committee name en
Innovation Enhancement Grants
Committee name fr
Subventions de renforcement de l'innovation
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Installment
inst:5 - 5
Partie
1
Nb partie
5
Application title
Advanced culinary research program (2015)
Keyword
NSERC
Application summary
In 2013, the Paterson GlobalFoods Institute (PGI) began its full operations as a state of the art culinary research and training facility. The institute houses Red River College's (RRC) School of Hospitality and Culinary Arts and is on track to become one of the top hospitality and culinary institutes in Canada. The acquisition of specialized food service equipment was made possible in part by a $2 million investment from Western Economic Diversification (WD). This contribution facilitated the development of applied food and culinary research to support the vibrant Manitoba's food industry; which includes more than 250 companies accounting for $1.63 billion of provincial GDP and 23,600 jobs or 4% of Manitoba's total employment. Supporting demand for Manitoba made food products is the $1.7 billion commercial and non-commercial food service industry in Manitoba. The demand for local products to meet a variety of dietary requests and restrictions has restaurant owners, many who are small and medium enterprises, stretching their culinary talents to develop unique products. The Culinary School will engage the food service community to meet the growing demand for unique locally produced foods.
Food product development is progressively changing to integrate chefs into the food development process from the beginning through to final application. This brings a new level of skills and applications to the research process - one that hasn't been readily available to Manitoba food companies in the past. This change will encourage more product innovation and enhance commercialization into retail and food service outlets.
Proposed services to the agri-food and food service industry include: Recipe creation and development; Menu development for specific health benefits; Food service applications research; Consumer research in food service; Development of New food service technologies
Investment to build the culinary research capabilities in the community will benefit food manufacturing SMEs, food service outlets, students and faculty of both RRC and other research organizations in Manitoba. It will round out the food research capabilities in Manitoba.
