Thirty years ago, I worked as a chef in the kitchen of one of Canada’s top restaurants standing should er to shoulder with people who ca red about the sensory experience of food above all else . Our tech stack was al most all analog and , to be honest, we didn’t give our ordering system or the way we did inventory a lot of thought. My career broadened over time , and I ’ ve also held roles where I developed recipes at Canadian Living and wrote about food trends; built innovation strategies and products for national brands, founded a business incubator, and ran a venture creation office at a prestigious Canadian u niversity . Food was always the thread , and technology was always present but in most of the food focused businesses I’ve worked for, it was taken for granted, and creativity and hard work were what drove the businesses forward. While smart people with great ideas are essential to food business success, it’s not enough to be competitive in today’s world. Old ways of running restaurants, innovation labs and food and beverage processi ng businesses can’t compete internationally or absorb the trade shocks that have become commonpla ce in recent history. That’s why I feel l ik e CFIN is the perfect place for me to be today and why we’re adding dozens of new members per week. When CFIN was created in 2021, the mandate was intentionally broad : cata lyze Canadian food innovation with funding , build community, connect an ecosystem that had been operating in silos for decades. The funding programs took shape quickly. Since 2022, we’ve awar ded $23.3 million to 133 projects across six program s. For every $1 CFIN invested, our members committed $7.65 of their own capital toward innovation. This leverage ratio of nearly 8-to-1 has unlocked over $140 m illion in private sector spending on R&D and capital infrastructure. The other work was harder to define . What do "build community" and "connect an ecosystem" mean in practice for a sector span ning startups, processors, researchers, investors, policymakers, and operators spread across this vast country ? Th at question didn't have a tidy answer. As a result , fostering and serving this network was (and remains ) an exercise in innovation itself : something new to be built , and then tested, adjusted, and iterated upon , ad infinitum . I’m immensely proud of what we’ve built so far . A team of Regional Innovation Directors who've supported more than 2,200 organizations, brokering the introductions that became commercial partnerships, strategic investments, leadership hires, and research collaborations. A digital platform , YODL, connecting Canada's food sector across industry silos and bridging interprovincial barriers . The first comprehensive analysis of Canadian foodtech . A network of 8,500 members from every province, every part of the food value chain, every stage of business . On any given week, our community is discussing topics ranging from precision fermentation bioreactor designs and funding stacks to food packaging labeling regulations and export strategies, all in the same space. Members benefit from purpose-built tools and resources — like our Funding Finder that aggregates food and beverage funding opportunities across the country and a growing library of original sector research and analysis — alongside direct access to our Regional Innovation Directors. Canada has strong regional funders, accelerators, trade associations, and tech transfer offices, each doing necessary work in a defined lane. What this sector didn't have was a place where the conversation s , the tools, and the connections all showed up at once — where the range of problems and the range of capabilities were dense enough that the right solutions could emerge . That's what CFIN has built. That foundation is important because the next five years will be even more dynamic, and often more challenging, than the last five . To keep pace and flourish in an increasingly volatile world, Canada's food sector needs to modernize faster and more strategic ally than ever before . Trade disruption is dramaticall y reshaping supply chains . L abour constraints are compounding a productivity gap that was widening long before tariffs became front-page news. Climate pressures are intensifying. Food 4.0 — a tech-enabled food s ector that's more collaborative, productive, resilient, and competitive — is the framework CFIN is building toward, and the case for it gets more urgent by the quarter. I ’m confident that we’re up to the task . Five years ago, Canada's food innovation ecosystem was fragmented, underleveraged, and often invisible to the investors, operators, policymakers, and media who needed to see it. That's no longer true. The capacity to respond to the challenges ahead is here. Not in any single program or policy, but in the breadth of this network — the founders , processors , researchers , and investo rs who are hungry to innovate and build a better Canadian food sector . My own wide-ranging path through the food sector taught me that no single role ever showed me the full picture. It took working across kitchens, labs, newsrooms, boardrooms, and startups to understand how innovation really moves through this industry — and where it get s stuck. CFIN was built on the same insight. A sector this complex, facing challenges this urgent, needs more than funding or advice or connections in isolation. It needs all of them in the same room. That's what we've spent five years building, and I'm betting the next five will prove its value at a scale none of us can yet imagine. Thank you for being part of it. Dana McCauley, CEO, Canadian Food Innovation Network
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How BC is Becoming a National Foodtech Hub
Editor's Note: This article was o riginally published in the Vancouver Tech Journal on March 13, 2026 The province has a diverse food processing industry, world-class research facilities, and a deep bench of tech talent — everything a foodtech ecosystem needs to thrive. Foodtech builds the software, automation, and applied science for how food gets processed, manufactured, packaged, distributed, and sold. The industry behind it is enormous — food and beverage processing alone is Canada's largest manufacturing sub-sector , bigger than automotive, bigger than aerospace. It's a serious market, and in British Columbia, it's growing fast. But if you work in the province's broader tech ecosystem, you might not even know that. Foodtech hasn't traditionally drawn the same attention as sectors like cleantech or enterprise SaaS despite being a comparable market in scale and complexity — and one where demand for new technology is accelerating fast. What BC brings to the table BC's food processing sector is substantial — over 3,200 companies producing roughly $12.6 billion in value-added products annually. And it's being treated as a strategic priority. The province has funded a network of shared food processing hubs, UBC just opened a Food and Beverage Innovation Centre with pilot-scale production labs that processors and startups previously had to leave BC to access, and SFU's BC Centre for Agritech Innovation is partnering directly with SMEs on cost-shared R&D. At the same time, much of what the food industry needs is already being built in BC for other thriving tech sectors. Process automation, energy management, supply chain software, safety and traceability systems, data-driven quality control — these are cleantech and software problems applied to production floors and distribution networks. The talent, research base, and trade infrastructure to support a serious foodtech cluster are all here. A different kind of tech sector Foodtech doesn't work like enterprise SaaS or consumer tech. Processors and manufacturers adopt slowly and carefully, because failure is expensive in ways that go beyond lost revenue — a food safety issue, a botched line integration, a regulatory problem. Sales cycles run in quarters. The investor community that understands food is small and specialized. And the industry's own networks run through trade associations, existing supply relationships, and sector-specific events that sit well outside the broader tech community's orbit. None of this means foodtech is closed off. It means that if you want in — as a founder, investor, developer, or potential partner — you need a way to access the conversations, the deal flow, and the operating knowledge that don't surface through the usual channels. The Canadian Food Innovation Network The Canadian Food Innovation Network is a national not-for-profit, established in 2021 that functions as the operating infrastructure for Canada's foodtech sector. CFIN runs cost-shared funding programs that help companies de-risk R&D and move technology into commercial settings. Since launch , the organization has awarded over $22 million to 122 Canadian foodtech projects, matched by $25 million in industry co-investment. Those funded companies have generated $90 million in economic impact, created over 355 jobs and co-op placements, and attracted more than $82 million in follow-on investment. The network's 8,000-plus members include food processors, technology companies, ingredient suppliers, retailers, researchers, and investors — connected through YODL, CFIN's member platform, and supported by Regional Innovation Directors embedded across the country, who work directly with members to broker introductions, navigate funding, and connect emerging technology with the processors and buyers who need it. CFIN also produces the sector's most detailed intelligence . The Foodtech in Canada 2025 Ecosystem Report mapped investment flows, identified sector strengths, and gave both companies and investors a clearer picture of where the Canadian foodtech market stands. And then there's Foodtech Frontier , CFIN's annual program identifying the country's highest-potential foodtech companies. The inaugural cohort of 35 winners included eight BC companies. For investors, it works as curated, vetted deal flow in a sector where sourcing is otherwise hard. For the companies, it's structured national visibility. Plug into Canada’s foodtech ecosystem If you work in technology or investment and you've been curious about the food sector, then signing up for a free CFIN membership is the best place to start. Members get access to funding programs, sector intelligence, a national innovation community, and regional team members that know the BC landscape specifically.
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Other Articles
2024 Fall Economic Statement Explainer for Food Innovators
What Happened: This week, t he Liberal government tabled its 2024 Fall Economic Statement amidst significant political turmoil, marked by Finance Minister Chrystia Freeland’s sudden resignation . Why It Matters: T he statement includes over $20 billion in new spending and a renewed focus on supporting business investment and innovation, but the political uncertainty raises questions about the stability and implementation of these measures . However , i f implemented as planned, the statement brings critical changes for Canada’s innovation ecosystem. What Food Innovators Need to Know Capital Expenditure Eligibility Return s to SR& ED : The long-awaited restoration of capital expenditure eligibility under the Scientific Research and Experimental Development ( SR&ED ) tax incentive program allows businesses to claim machinery and lab equipment — a significant win for food innovators investing in R&D and scaling production. The government is also increasing the annual expenditure limit from $3 million to $4.5 million. SR&ED credits are now available to companies with taxable capital under $15 million ( up from $10 million) and can continue receiving them until a new phase-out threshold of $75 million (up from $50 million) . The increases should help incentivize work in to long-term, research-intensive innovation areas like cellular agriculture . New Venture Capital Funding : The government is launching a fourth round of the Venture Capital Catalyst Initiative (VCCI) with $1 billion in funding starting in 2025-26. This round includes more attractive terms to draw in private capital from pension funds and institutional investors , a critical opportunity for foodtech startups and scale-ups to secure growth funding. Building Access to Capital for Mid -Cap Companies : Up to $1 billion will be invested to support Canadian mid-cap companies in scaling for long-term growth. The government’s proposed concessional structure, matching 25% of net new private investments, will help unlock additional private capital and strengthen Canada’s innovation-driven sectors, including agrifood. Eliminating Regulatory Barriers to Innovation The government is launching a Red Tape Reduction Office with $27.8 million over five years to streamline outdated and burdensome regulations, reducing costs for businesses and accelerating innovation. The office will modernize regulations through targeted reviews and introduce novel tools like regulatory sandboxes to support emerging sectors and industry advancements. More Financing Options and Lower Costs for SMEs : The BDC Community Banking Initiative will improve access to financing for up to 100,000 small businesses, focusing on rural, young, and unconventional entrepreneurs. Financial Crown corporations, including BDC, EDC, and FCC, will take on greater risk appetite to provide targeted support for SMEs, exporters, and farmers, aligning capital with growth opportunities. The Canada Carbon Rebate for Small Businesses will deliver over $2.5 billion in tax-free rebates, with a new base payment for businesses with 1 to 20 employees. The Bottom Line for CFIN Members Despite the political uncertainty surrounding its release, the 2024 Fall Economic Statement offers significant opportunities for Canadian food innovators and small businesses. With restored SR&ED eligibility for capital expenditures, new venture capital funding, mid-cap growth investments, streamlined regulations, and targeted financing support for SMEs, the proposed changes would deliver much-needed tools to scale operations, drive innovation, and fuel the growth of Canada’s food sector .
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50 Food & Beverage Programs - University of British Columbia
Shaping the Future of Food Sustainability: University of British Columbia's Food and Resource Economics Program University of British Columbia's Food and Resource Economics program is at the forefront of addressing global challenges in food sustainability and resource management. This program is ideal for those passionate about influencing how we feed a growing population while managing finite natural resources. Program Highlights: The program, which typically spans three years, including co-op terms, is based on the Vancouver Campus. What sets it apart is its interdisciplinary approach, seamlessly combining economics and business management with a profound focus on natural resource economics, economic development, and international trade. Students have the opportunity to choose specialized tracks within the program , and can opt for a path in applied economics or for a broader skill set that combines economics, business management, and science. Additionally, the program offers options for directed studies and a six-credit thesis, making it an ideal foundation for those considering graduate studies in the field. For those seeking an even deeper understanding of the subject, the Master of Food and Resource Economics (MFRE) program is an attractive choice. This one-year program melds elements from economics and MBA programs, with a sharp focus on environmental issues through applied economics and quantitative skills. Students can look forward to strategy-focused workshops and engaging in real-world projects that prepare them for the demands of the professional world. What You’ll Leave With: The curriculum is designed to provide a well-rounded education in the field, including core courses such as Financial & Marketing Management in Agri-food Industries, Food Market Analysis, Strategic Economic Analysis of Agri-Food Markets, and Applied Econometrics. Students also have the flexibility to choose from a variety of specialized courses and modules each year. K ey People : Faculty Leadership : Rickey Yada , Dean; Sumeet Gulati, Associate Dean; James Vercammen , Professor. C ontact Information : Master of Food and Resource Economics (MFRE) : Email mfre.lfs@ubc.ca, mfre.landfood.ubc.ca . Faculty of Land and Food Systems : Email lfs.web@ubc.ca, Tel: 604 - 822 - 1219, Fax: 604 - 822 - 6394, www.landfood.ubc.ca . V ideo/Social / Media : Explore more about the program and campus life through UBC's YouTube channel .
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Company Spotlight – Relocalize Inc.
This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Relocalize Inc. is a Montreal, QC- based company that hyper-localize s packaged food manufacturing with autonomous factories that eliminate middle mile logistics (and CO 2 emissions), reduce product costs and cut waste. The company received $246,618 in funding to demonstrate the world’s first autonomous micro-factory for food and beverage, in a pilot partnership with an unnamed U.S. retailer/distributor. We spoke to Wayne McIntyre, CEO and co-founder of Relocalize , to hear more about the company and its plans. Q: What is your company’s mission? A: Our mission is to make packaged food and beverage products better, greener and more affordable. Q: W h y did you apply for this funding and how will you use it? A: This funding ma d e it possible to deploy the world’s first autonomous micro-factory for food. With CFIN’s help, we are conducting a proof of concept in partnership with a major regional retailer to demonstrate the decarbonization, cost reduction and product improvement benefits of hyper-local food. Q: What excites you most about working in this area of the food industry? A: Nothing is more important to people that the nourishment and pleasure of food. At the same time, the food industry is a root cause of some of our biggest problems, including plastic pollution and greenhouse gas emissions. For a company looking to do right by people and the planet, the food industry could not be a more ideal sector to work in. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: Our food system is extremely complex. Scaling innovation and solving big problems cannot be done alone. Fortunately, we have found amazing partners who are supporting us on our transformation journey. Creating platforms for exchanging ideas, building relationships , and collaborating with partners is critical to mak ing the process easier. CFIN is a great example of how to build such a platform. Continued funding and scaling of CFIN would be helpful to make the process easier for more companies. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Canada is home to some of the world’s best innovators and entrepreneurs. But they simply don’t have the same kind of access to capital as U . S . -based startups . Public funding helps close that gap and give companies like Relocalize the opportunity to become leaders in Canada and beyond. Q: Looking ahead, what’s on the horizon for your company? A: We are excited to be deploying the world’s first fully autonomous food factory in partnership with CFIN. The next step is to transform our food category – packaged ice – and disrupt the North American market with better, greener , and cheaper packaged ice. Q: What are your passions or hobbies outside of work? A: Long distance canoe tripping and trekking trips , and sailing (my newest hobby) . Q: If you had to pick one person to make you a meal, who would you choose? A: As a proud member of the Canadian food community, my pick needs to be a Canuck , so Michael Smith.
Feeding the Future: Saskatchewan Polytechnic's Agriculture and Food Production Program Saskatchewan Polytechnic’s Agriculture and Food Production program offers an in-depth dive into modern agricultural practices, focusing on sustainable food production and resource management. This three-year diploma program, based in Moose Jaw, is designed to address the growing global demand for food security and sustainable farming. Program Highlights: The program, commencing every September, spans 80 weeks, including three co-op terms. What sets this program apart is its immersive and hands-on approach to learning, providing students with practical skills in agricultural technology, machinery operation, farm management, sustainable production, and land management. One of the unique features of the program is its integration of co-operative education. During their studies, students participate in three paid work terms, gaining invaluable real-world experience in various facets of agriculture and food production. This approach not only enhances their understanding of the field but also allows them to build a strong professional network. The curriculum is designed to equip students with cutting-edge knowledge, covering topics such as precision agriculture, global positioning systems, Internet of Things (IoT) devices, and artificial intelligence in crop management. These insights into modern agricultural technology prepare graduates to tackle the challenges of a rapidly evolving industry. The program structure spans three years, with the first two years focusing on core agricultural courses and co-op work terms. In the third year, students delve into advanced coursework and culminate their studies with a capstone project. What You’ll Leave With: Upon completion of this program, graduates leave with comprehensive knowledge in agriculture and food production. They are well-prepared for a multitude of roles in farm management, agri-food sector marketing, agricultural technology, and more. Key People : Bryan Sarauer : Program Head and Instructor ( LinkedIn Profile ) Lynne Roszell, PAg : Instructor ( LinkedIn Profile ) V ideo/Social / Media : Explore more about the program and campus life through Saskatchewan Polytechnic's YouTube channel and stay connected via Facebook and Instagram .
C rafting Sweet Success: The Baking and Pastry Arts Program at SAIT The Baking and Pastry Arts program at Southern Alberta Institute of Technology (SAIT) in Calgary is an ideal choice for those who are passionate about baking, possess an artistic flair, and are eager to transform their hobby into a high-level professional pursuit. Program Highlights: At the heart of SAIT ’ s program is a comprehensive curriculum that covers a wide array of baking and pastry arts. From mastering the fundamentals of baking to exploring advanced techniques in sugar artistry and artisanal chocolate production, the program is designed to push the boundaries of creativity and precision. This hands-on training, tota l ling approximately 1,400 hours, takes place in state-of-the-art bakery labs, including a specialized chocolate lab and the downtown Culinary Campus. Guiding students through their journey are world-renowned instructors, each bringing a unique blend of experience and expertise in pastry and baking arts. Their diverse backgrounds range from executive pastry chefs in top global hotels to entrepreneurial local bakers, providing students with a rich and varied learning experience. SAIT ’ s program goes beyond just baking and pastry skills. It places a strong emphasis on management training, preparing students for the real-world challenges of food regulations, customer service, and business development. This well-rounded approach ensures that graduates are not just skilled artisans but also competent managers capable of thriving in the dynamic culinary industry. For those looking to gain academic and professional credentials, the program offers the opportunity to write the journeyman baker exam. Moreover, students have options for further education and transfer opportunities to other institutions after graduation, broadening their career prospects. The program also includes a unique work-integrated learning component . Students participate in a paid internship between their first and second year, gaining invaluable real-world experience. Additionally, international study tours offer global exposure, further enriching the educational experience . What You’ll Leave With: This diploma opens doors to career opportunities in various settings, from high-end restaurants and boutique bakeries to entrepreneurial ventures in the baking industry. Graduates of this program leave not only with a profound skill set in pastry creation but also with the necessary management acumen to navigate and succeed in the culinary industry. Contact Information : School of Hospitality and Tourism Advising : Phone: 403 - 284 - 8612 Email: hospitality.info@sait.ca International Student Advising : Phone: 403 - 284 - 8852 Email: international@sait.ca Video/ Social / Media : Program Overview Video
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50 Food & Beverage Programs - Vancouver Community College
Crafting Delicious Creations: VCC ’ s Artisan Baking Certificate Program Vancouver Community College's Artisan Baking Certificate Program is a unique one-year program designed for aspiring bakers and pastry chefs. The curriculum focuses on traditional and modern baking techniques, emphasizing hands-on learning, creativity, and skill development in various baking disciplines. Program Highlights: This program is a gateway to unleashing your creativity and honing your skills in both traditional and modern baking techniques. With a focus on skill development in various baking disciplines, you ’ ll discover a world of possibilities within the realm of artisanal baking. VCC ’ s Artisan Baking Certificate Program is a full-time program spanning 11 months and four terms , starting in May. The program covers Introduction to Baking, Applied Baking, Artisan Baking, a s well as a c apstone project and three weeks of work placement. The program offers students the opportunity to take the ITA Level 1 certification exams . What You’ll Leave With: Graduates have career opportunities in the bakery and pastry sectors , including as an artisan baker, pastry chef, food product developer, or bakery manager . Contact Information: View the university ’s frequently asked questions page. V ideo/Social / Media : Vancouver Community College YouTube
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50 Food & Beverage Programs - Red River College Polytechnic
Mastering the Craft of Pharmaceutical and Food Manufacturing at Red River College Polytechnic Red River College Polytechnic in Winnipeg offers a comprehensive program in Pharmaceutical and Food Manufacturing. This program is crafted for individuals passionate about the intersection of science, technology, and the rapidly growing industries of pharmaceuticals and food production. Designed for those enthralled by the fusion of science and technology, and keen on exploring the burgeoning fields of pharmaceuticals and food production, this program is a blend of theoretical knowledge and practical application. Program Highlights: The curriculum is structured to impart profound knowledge in pharmaceutical and biotechnological product manufacturing. This encompasses a wide array of products such as over-the-counter medicines, prescription drugs, and vaccines. The program is divided into two main terms, each focusing on different, yet equally vital aspects of the field. In the first term, students delve into foundational laboratory skills. This includes mastering measurements, understanding the intricacies of quality and compliance, and honing calculation skills. These are essential competencies for any aspiring professional in this industry. The second term takes a deeper dive into the world of microbiology and bioprocessing. Students learn about advanced production processes and develop professional communication skills, crucial for navigating the complexities of the pharmaceutical and food manufacturing sectors. This program is ideal for individuals who are detail-oriented, possess a knack for problem-solving, and have an inherent interest in the manufacturing processes of food and pharmaceutical products. Essential traits for success in this field include critical thinking, effective teamwork, technical aptitude, and a robust work ethic. Key features of the program include hands-on training in pilot-scale production facilities and access to state-of-the-art manufacturing technologies. These facilities enable students to engage in small-batch fermentation and distillation processes, giving them a realistic feel of the industry ’ s operational environment. Courses in the program cover a broad spectrum, ranging from laboratory equipment skills to more advanced topics in pharmaceutical and food production processes. What Y ou’ll Leave With: Upon graduation, students will possess skills in tablet and capsule manufacturing, biopharmaceutical production, and food processing. They will be adept at functioning in various roles within the pharmaceutical and food manufacturing sectors and proficient in u sing advanced manufacturing technologies. The re are significant employment opportunities for graduates of this program. Career opportunities abound in tablet pressing, bioprocessing, and manufacturing associate positions, among others. Contact Information : Connect with Red River College Polytechnic General Contact Video/ Social / Media : Program Overview Video 1 Program Overview Video 2 Stay connected with Red River College Polytechnic on Facebook , Instagram , YouTube , LinkedIn , Flickr , and Vimeo .
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50 Food & Beverage Programs - University of British Columbia
The University of British Columbia (UBC) offers a Bachelor of Science in Food, Nutrition and Health specializing in Food Science at its Vancouver campus. Program Highlights: UBC’s Food Science program combines the chemistry and microbiology of food, its nutritional and sensory properties, and how it is engineered and processed for consumption. Students will explore topics such as concepts in nutrition, preventing foodborne illness, and the connection between land, food, and community. This program is ideal for individuals who are interested in a career that explores the science of food. Taught by skilled researchers and teachers , the four-year Food Science major emphasizes hands-on experience through extensive foundational science and food-specific laboratory courses. Student s will also participate in c ommunity-based learning through the Land, Food, and Community series, investigating regional, national, and global food systems that are ecologically, socially, and economically sustainable. In addition, s tudents have the opportunity to work in food industry co-op placements . The Food Science program offers has spacious chemistry and microbiology laboratories used only for undergraduate teaching . Other facilities include a teaching kitchen , sensory evaluation space, and a Pilot Plant facility, which is a modern analytical research laboratory used to develop new food products in sustainable ways. The Food Science major is approved by the Institute of Food Technologists (IFT). Student are eligible to apply for Canadian Institute of Food Science and Technology (CIFST) scholarships and other food science-specific student funding , and attend CIFST and IFT events. What You’ll Leave With: Graduates of the Food Science program are ready to work in the food industry . A recent UBC survey show ed that many areas of the industry need food scientists, including for research and development, regulation, quality control, food safety, processing, food marketing, and management. Contact Information: Faculty of Land and Food Systems Phone: 604 - 822 - 1219 Email : lfs.web@ubc.ca Video/Social/Media: UBC Faculty of Land and Food Systems on Instagram UBC Faculty of Land and Food Systems on YouTube
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50 Food & Beverage Programs - University of Alberta
Exploring the Synergy of Business and Food Science at the University of Alberta: Food Business Management Program The Food Business Management program at the University of Alberta offers an interdisciplinary approach to understanding the global food industry. This program, a collaboration between the Faculty of Agricultural, Life & Environmental Sciences and the Alberta School of Business, is tailored to those seeking to combine business acumen with a deep understanding of the science and sustainability of food production. Program Highlights : The hallmark of the Food Business Management program lies in its interdisciplinary approach, seamlessly integrating business theory with the intricacies of agricultural science. This equips students with a well-rounded perspective on the food industry. Students don ’ t just learn theories; they engage in hands-on learning experiences, applying their knowledge to real-world scenarios. The program also offers co-op opportunities through the Alberta School of Business Co-op Program, allowing students to gain invaluable industry exposure. Access to cutting-edge facilities, such as the Agri-Food Discovery Place and the Dairy Research and Technology Centre, enriches the academic journey. Students can choose from two majors within the program: Agricultural Business Management and Food Business Management. The program offers a diverse range of courses, including Food Microbiology, Economics of Production and Resource Management, Food Market Analysis, and Advanced Management Methods for Agri-Food Businesses. What You’ll Leave With: Upon completing the Food Business Management program, graduates possess a versatile skill set that equips them for a wide array of roles within the agri-food industry. Potential career paths include Agri-Food Sales and Marketing Manager, Agrologist, Business Development Officer, Food Manufacturing Manager, Investment Advisor, Market Research Analyst, and Policy Analyst. K ey People : Professor Sven Anders, an agricultural economist, is known for his expertise in the economics of food systems and supply chains. C ontact Information : ALES Student Services : Email questions.ales@ualberta.ca or ales.recruiting@ualberta.ca Graduate Inquiries : Email grad.ales@ualberta.ca V ideo/Social / Media : Explore the program further with YouTube videos about the University of Alberta.
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50 Food & Beverage Programs - Northern Lights College
Culinary Excellence and Professional Growth at Northern Lights College ’ s Advanced Culinary Arts Program Northern Lights College Advanced Certificate in Culinary Arts program spans approximately 45 weeks and is crafted for those who aim to blend their passion for cooking with a deep understanding of culinary techniques and business acumen. Situated in the scenic Dawson Creek, BC the program offers an immersive educational experience, setting a benchmark in culinary training. Program Highlights: The curriculum is strategically structured into two distinct phases. The first year, encompassing 32 weeks, dives into SkilledTradesBC Levels 1 and 2 of Professional Cook training. This phase is all about mastering the basics - from kitchen activities, food preparation, and presentation to the essentials of menu planning, safety, and sanitation. The second year, spanning 16 weeks, shifts gear to advanced culinary techniques and skills. Here, students explore the intricacies of protein cookery, regional cuisine, and the delicate art of pastries, cakes, and desserts. It ’ s a deep dive into the creative and nuanced aspects of culinary arts, preparing students for the complexities and challenges of the culinary world. A notable feature of the program is its rigorous nature, designed to mirror the fast-paced, demanding environment of professional kitchens. The hands-on training is not just about learning but about experiencing the real world of culinary arts. The comprehensive work-based training component is a testament to this, offering students a platform to apply their skills in actual culinary settings. The program culminates in a c apstone project, a dining event that serves as a showcase of the students’ culinary prowess. From meticulous menu planning to the nuances of dining setup and service, this event encapsulates the essence of the program, highlighting the students ’ journey from novices to budding culinary experts. The program ’ s admission requirements are straightforward, focusing on the completion of English and Math at specified levels and necessitating a FoodSafe Level 1 certification before commencement. What You’ll Leave With: Career opportunities post-graduation are diverse, ranging from work in family restaurants and hotels to resorts and institutional kitchens. The program’s practical exposure and focus on industry-relevant skills ensure that graduates are not just equipped with culinary expertise but also with the acumen required for contemporary culinary operations and management. Contact Information : General Inquiries : info@nlc.bc.ca (Canada) , info@international.nlc.bc.ca (International) Trades Inquiries : trades@nlc.bc.ca Admin Office : 11401 - 8th St, Dawson Creek, British Columbia, Canada, V1G 4G2 Phone : 1-866-463-6652 Video/ Social / Media : Program Overview Video
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An Interview with a Product Manager: 16 Volts
Editor's Note: This article was originally published on 10-03-2023. Lavina Gully , Regional Innovation Director for BC and Yukon, sits down with Jeff Epstein of North Vancouver, BC’s 16 Volts and Grants for Growth , to discuss the role of a product manager, the importance of product management, and the significant advantages it offers food and beverage companies . Following the video is a Q&A between Lavina and Jeff with details from their discussion, as well as more information on product management.
