GBC Research at OCE Discovery

The Ontario Centres of Excellence Discovery conference was held this past week, bringing together industry and academic partners in the Ontario innovation system. MRI/MTCU Minister John Milloy gave the luncheon keynote address, and used the event to announce the website launch of the Ontario Network of Excellence. Many GBC faculty and students attended, including GBC graduate Sharon Booy, who did an excellent job representing the applied research product development of the Centre for Hospitality and Culinary Arts. Sharon worked with GBC food scientists and chefs under the direction of Winnie Chiu and Moira Cockburn to develop recipes for N2 Ingredients. Her presentation was selected from the GBC student projects sponsored by the OCE Connections funding program.

Also in the news is a story about the CHCA work with Mill Pond and the development of fruit butters (as featured in this space previously).