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Canadian Food and Wine Institute Research Centre at Niagara
College
Dr. Amy Proulx – Program Coordinator
aproulx@niagaraco...
How we work with artisans and
entrepreneurs
• National Science and Engineering Research
Council – College and Community In...
Typical Clients
• Small and medium sized enterprises (<50
employees), including roughly half of clients
with less than 5 e...
Students

Industry
Partner

Specialist
Faculty
Training and Services
• Empowerment and education centric model
• In-kind contribution can be accomplished by
working hand...
Typical services
•
•
•
•
•
•
•
•
•
•

Nutrition labelling
Regulatory affairs
Food safety management (eg HACCP programs)
Pr...
What defines success for us?
• Entrepreneurs being empowered, and
becoming more independent in their technical
skills
• En...
Pitfalls…
• More flexible than traditional university
academic settings, still subject to traditional
academic bureaucracy...
Continuing relationships
• We welcome repeat applications
• Link clients to additional service suppliers
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
Canadian Food and Wine Institute Research Centre at Niagara College
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Canadian Food and Wine Institute Research Centre at Niagara College

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Speaker: Dr. Amy Proulx
Session: Incubating our Food and Farming Capacity

Published in: Business, Technology
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Transcript of "Canadian Food and Wine Institute Research Centre at Niagara College"

  1. 1. Canadian Food and Wine Institute Research Centre at Niagara College Dr. Amy Proulx – Program Coordinator aproulx@niagaracollege.ca
  2. 2. How we work with artisans and entrepreneurs • National Science and Engineering Research Council – College and Community Innovation Program (NSERC-CCI) • Funds for job creation, technical readiness, and economic competitiveness in food and beverage sector • Typically 1:1 cost sharing, with matching inkind contributions typical for smaller companies
  3. 3. Typical Clients • Small and medium sized enterprises (<50 employees), including roughly half of clients with less than 5 employees • Must submit a simple business plan for project vetting and metrics • Work through collaborative strategic planning process for defining R&D outcomes
  4. 4. Students Industry Partner Specialist Faculty
  5. 5. Training and Services • Empowerment and education centric model • In-kind contribution can be accomplished by working hands-on with our team, using College resources to accomplish goals • Access to unique facilities, licensed brewery, licensed winery, food analysis labs, microbiology, municipally inspected kitchens • 2015 – HACCP compliant processing pilot lab
  6. 6. Typical services • • • • • • • • • • Nutrition labelling Regulatory affairs Food safety management (eg HACCP programs) Process lethality validation Process or formula optimization Golden palate services Sensory analysis and consumer testing Proof of concept manufacturing Ingredient sourcing resources Co-packing resource development
  7. 7. What defines success for us? • Entrepreneurs being empowered, and becoming more independent in their technical skills • Entrepreneurs capable of successfully launching products, ideally creating jobs • Students interacting at a high level with industry clients, building network in industry • Students obtaining work-ready skills and jobs
  8. 8. Pitfalls… • More flexible than traditional university academic settings, still subject to traditional academic bureaucracy • Driven by grants • HR – once we get a great student trained, they leave us!
  9. 9. Continuing relationships • We welcome repeat applications • Link clients to additional service suppliers
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