Grant: Applied Research Tools and Instruments Grants
George Brown College of Applied Arts and Technology
$150,000.00
Centre for Culinary Industry Innovations C2I2
FY 2010-11
Summary
Canada's food industry accounts for 8.6% of GDP (2009). In Ontario alone, there are almost 14,000 food stores and about 36,000 firms in the food services industry, generating annual revenues of $26 billion and $22 billion respectively. Currently a gap exists between industry demand to innovate and grow and the physical infrastructure and professional assistance required to do so. What is needed is a facility where industry can swiftly and cost effectively develop new food products and practices, and then test these products to match health and nutritional standards. The Centre for Culinary Industry Innovation (C2I2) is an open kitchen and research laboratory concept designed to support industry by offering food development and innovation support services at the newly renovated Centre for Hospitality and Culinary Arts (CHCA) at George Brown College
(GBC), one of the world's top centres for Culinary and Hospitality training. NSERC funding will enable C2I2 to purchase technology that will develop industry support services while training students increasingly required by industry. C2I2 builds on CHCA's excellent track record of industry engagement, product development, commercialization, and service leadership innovation. Through C2I2, CHCA will partner with local small, medium and large companies to create globally competitive and innovative food products. Winnie Chiu, Director of CHCA Food Innovation and Research, leads C2I2 and who is an experienced food scientist with over 20 years of research and development experience in both consumer packaged foods and the flavour ingredient business. She is supported by faculty members at CHCA who are experts in culinary skills,
consumer centred food design, process scale-up, nutrition knowledge, sensory evaluation, digital media, and education. C2I2 presents the opportunity to solve industry challenges, solidify products' commercial potential, and create the building blocks of sustainable economic activity and overall healthy eating habits of consumers
Program
Applied Research Tools and Instruments Grants
Location
Ontario, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
411154-2010
Name nom
Chiu, Winnie
Department département
Head Office
Organization id
10366
Institution établissement
George Brown College of Applied Arts and Technology
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2010
Competition year année de concours
2010
Award amount
150000
Program id
CARTI
Program name en
Applied Research Tools and Instruments Grants
Program name fr
Subventions d'outils et d'instruments de recherche appliquée
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1562
Committee name en
Applied Research Tools and Instrument Grants
Committee name fr
Subventions d'outils et d'instruments de recherche appliquée
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
Partie
1
Nb partie
1
Application title
Centre for Culinary Industry Innovations C2I2
Keyword
NSERC
Application summary
Canada's food industry accounts for 8.6% of GDP (2009). In Ontario alone, there are almost 14,000 food stores and about 36,000 firms in the food services industry, generating annual revenues of $26 billion and $22 billion respectively. Currently a gap exists between industry demand to innovate and grow and the physical infrastructure and professional assistance required to do so. What is needed is a facility where industry can swiftly and cost effectively develop new food products and practices, and then test these products to match health and nutritional standards. The Centre for Culinary Industry Innovation (C2I2) is an open kitchen and research laboratory concept designed to support industry by offering food development and innovation support services at the newly renovated Centre for Hospitality and Culinary Arts (CHCA) at George Brown College
(GBC), one of the world's top centres for Culinary and Hospitality training. NSERC funding will enable C2I2 to purchase technology that will develop industry support services while training students increasingly required by industry. C2I2 builds on CHCA's excellent track record of industry engagement, product development, commercialization, and service leadership innovation. Through C2I2, CHCA will partner with local small, medium and large companies to create globally competitive and innovative food products. Winnie Chiu, Director of CHCA Food Innovation and Research, leads C2I2 and who is an experienced food scientist with over 20 years of research and development experience in both consumer packaged foods and the flavour ingredient business. She is supported by faculty members at CHCA who are experts in culinary skills,
consumer centred food design, process scale-up, nutrition knowledge, sensory evaluation, digital media, and education. C2I2 presents the opportunity to solve industry challenges, solidify products' commercial potential, and create the building blocks of sustainable economic activity and overall healthy eating habits of consumers
