Sweet taste of success: GBC Research in the news

This Toronto Star article features Pure Fun Confections, an industry partner working with the GBC Research Labs. Food scientist Winnie Chiu in GBC's Centre for Hospitality and Culinary Arts has been working with Research Chef James Smith and a host of students on candy prototypes for the past year. Chiu and Smith have received funding for the project from the Ontario Centres of Excellence and the GBC Seed Funding program. Read more about the project in this article from our newsletter: Student Spotlight: The Shape of Eye Candy to Come.