Cultivating culinary leaders and food innovation through applied research.
A New Set of Skills for Food Innovation
Located in Winnipeg’s historic Exchange District, the Paterson GlobalFoods Institute (PGI) is home to RRC’s School of Hospitality & Culinary Arts. In this state-of-the-art teaching facility, students acquire skills in professional baking and patisserie, hotel and restaurant management, and professional culinary arts.
Students and chef instructors engage in applied research projects with the food industry to bring culinary creativity and skills to the various stages of food product development and commercialization.
Augmenting the Research Process for Manitoba Food Producers
RRC’s School of Hospitality & Culinary Arts research initiatives complement Manitoba’s existing strengths in food research and development by making its premier recipe and food service application development, testing, and demonstration platform available to the food production industry. The School strategically supports food production firms by providing the following services and opportunities:
- Recipe development
- Food service application testing & development
- Food product consumer research trials
- Clinical trial recipe and meal development
- Food service technology development
Research Opportunities that Hit the Spot
These fee-for-service projects are designed to suit each company’s requirements.
Culinary students use their chef skills and knowledge of food trends, tastes, and textures to turn unique ingredients and/or food extracts into ready-to-eat dishes and products. The food industry can engage with our research group to:
- Create, test and/or demonstrate product applications and recipes for customers and consumers
- Conduct clinical research to incorporate specific quantities of test ingredients
- Reformulate recipes
Food Service Application Testing & Development
Restaurants, caterers, and cafeterias have different food preparation and holding requirements. New food products can be created to hold up underdifferent preparation and holding conditions, including maintaining moisture under heat lamps, cooking from frozen, and for ready-to-eat preparations. In some cases, alterations to the product or recipe can allow the product to maintain taste and texture under food service conditions.
PGI’s research group can prepare and compare different products under food service conditions. The facility can also be used to introduce, demonstrate and market-test new products to potential customers, chefs, and/or distributors in the School of Hospitality & Culinary Arts’ restaurants or test kitchens.
Food Product Demonstrations
Technology continues to change the face of business, whether in the kitchen or in the delivery of food to the consumer. PGI offers a place to explore, test, validate and develop new technologies, equipment or applications related to the food consumers’ experience; the efficient, fresh delivery of food; and communication of product information through the food service industry.
To explore research opportunities, please contact:
Culinary Research & Innovation – Manager
Paterson GlobalFoods Institute
504 Main St.
With support from Western Economic Diversification for specialized applied research and training equipment.