George Brown College: Open for Business Innovation

About 200 people attended three industry networking breakfast events hosted by GBC Research at The Chefs' House, GBC's restaurant. The event was a resounding success. Attendees learned about our applied research and business innovation in three core areas of expertise:

• Sustainable building technologies
• Culinary arts and food product development
• Health technologies

A highlight of all three days was presentations by our students, who showcased the applied research projects they have worked on with our industry partners. Faculty were on hand to talk about their role in addressing business innovation needs, and the following industry partners spoke about their experiences working with us:

• John Tuerck of Blue Heron 
• Donna Carmichael of Mill Pond Cannery and Preserves Company
• Mary Ann Scandiffio of Square Snacks
• Carlon Paz-Solden, of Tenet Computing Group

A common theme of all three days was that our students gain valuable real life, real time experience working with our industry partners on applied research projects as a core part of their learning.

Our main take-away message: We are open for business innovation. Collaborators wanted. Contact us as research@georgebrown.ca.

We thank the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Ontario Centres of Excellence (OCE) for providing funding for the event.