Red River College

l-R: stan Chung, vp Academic & Research; Craig evans, Ceo, granny's poultry; and Chef Jeffrey Brandt 7 www.rrc.ca/appliedresearch Saturday, February 22, 2014 A DECADE OF 2004-2014 Congratulations on your 10th Anniversary Researching Sustainable Eco-Technology The Cattail Bioplatform Harvesting System™ Natural Solution for Cleaning Water A Made in Manitoba Solution www.curryindustries.com Number TEN Architectural Group 310-115 Bannatyne Avenue Winnipeg MB | www.numberten.com Congratulations Red River College and AR&C for TEN years of excellence and innovation in applied research RES-00-02910th Anniversary WFP ad 3.375" w x 4.5"h, full colour. November 2013 * PG PIONEER TRAILBLAZER EXPLORER DEFENDER CREATOR REBEL PIONEER EXPLORER TRAILBLAZER INNOVATOR VISIONARY PIONEER REBEL PIONEER CREATOR EXPLORER DEFENDER TRAILBLAZER REBEL PIONEER CREATOR EXPLORER VISIONARY REBEL PIONEER CREATOR EXPLORER INNOVATOR VISIONARY e University of Manitoba congratulates RED RIVER COLLEGE on 10 years of research achievements and collaborations that play a vital role in building Manitoba's economy. umanitoba.ca/research he students and chefs in the School of Hospitality and Culinary Arts at the Paterson GlobalFoods Institute (PGI) are taking applied learning and research in their field of study to new levels by teaming up with Manitoba food producers to develop new products for the marketplace and for commercial use. Still in its beginning stages in its new building, the school is eager to work closely with the food industry on product innovation and development. A shining example of this is the college's partnership with Granny's Poultry Farmers Cooperative. "Partnering with an industry-leader like Granny's Poultry benefits culinary students and researchers through the opportunity to conduct food technology research in this state-of-the-art institute," said Stan Chung, VP, Academic and Research, RRC. e college's work with Granny's includes students working with the firm's research chef to build and test new chicken recipes and get them ready for the marketplace. Winnipeggers can enjoy the benefits of the collaboration at Jane's, the urban, upscale restaurant that occupies the main floor of the institute in Winnipeg's Exchange District. ere is a belief in the marketplace that fresh is best. "Here we are trying to create products that will have that fresh taste and texture aer being prepared from frozen," says Mavis McRae, Research Professional in Food Technology with Applied Research & Commercialization at RRC. "With our technical capabilities, we can show food producers how their food works under various conditions and collect data by doing comparisons with other similar products." Hospitals, schools, long-term residences, any organizations that need to prepare meals for a lot of people are all interested in producing healthier and tastier products, and the institute's resources can help make that possible. "All the prepared foods on your shelf start with a recipe, and any time that students get a chance to experiment with new ingredients or are challenged to come up with new recipes, it enhances their education," explains Keith Müller, Dean, School of Hospitality and Culinary Arts. Competitions challenge students, too. At a recent competition, Mission Impulsible, sponsored by Pulse Canada, RRC students finished very well with an ice-cream, chocolate chip sandwich made from chickpeas and lentils. "is exposure to the food industry challenges students to exercise their creativity and product development skills—resources they will tap into when they begin to work." "We've started conversations with a number of companies to enhance our co-op program, too," says Müller. "We are also working with the Food Development Centre in Portage la Prairie, where we hope to have a chef student working alongside food scientists on a food product development project. We're also trying to coordinate similar co-op options with the University of Manitoba Food Science Department – blending food science and culinary skills with food product development." Another exciting research area emerging from PGI is for RRC's culinary students to combine their applied research with health research to develop recipes with certain nutritional content. Sometimes foods need to incorporate a certain amount of a nutritional component to meet a health claim. Students in the School of Hospitality and Culinary Arts can work on recipes, explore various foods that can work in the product to meet the health claim, and eventually look at commercialization. e students can go beyond just adding five more grams of something to meet the claim. By using use their culinary skills, they can work with nutritionists to design a product that tastes good, provides the promised health effect, and gives consumers more options. "We've just begun to explore the options," says Müller, "but we're excited about our new links with the Manitoba food industry and the wonderful opportunities ahead for our students." WHAT'S COOKING AT THE PATERSON GLOBALFOODS INSTITUTE? Culinary Arts Meets Science Presenting a featured dish at Jane's using Granny's Finest chicken T Number TEN Architectural Group 310-115 Bannatyne Avenue Winnipeg MB | www.numberten.com Congratulations Red River College and AR&C for TEN years of excellence and innovation in applied research Keith Müller, Dean, School of Hospitality and Culinary Arts demonstrates new equipment. School of Hospitality and Culinary Arts instructor, Tim Appleton teaches a class in Jane's. www.rrc.ca/appliedresearch • • •

• Cover