Western Centre for Culinary Research

西部烹饪研究中心

• 批准号: 529857-2018
• 负责人: DelosReyes, JoseRizalino
• 金额: $ 12.75万
• 依托单位: Red River College of Applied Arts, Science and Technology
• 依托单位国家: 加拿大
• 项目类别: Technology Access Centre
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=694024
• 关键词: Western; Centre; Culinary; Research

Creating innovative food products and incorporating new food ingredients uses a blend of creativity andscience. The Western Centre for Culinary Research, located at Red River College in Winnipeg, Manitoba,provides culinary focused food research to food manufacturing and foodservices businesses. Our team ofchefs and food scientists work with industry partners, as well as the School of Hospitality and Culinary Artsinstructors and students, to provide unique chef-created product prototypes ready for scale up andcommercialization.Food product development is progressively changing to integrate chefs into the food development processfrom the beginning through to final application. This brings a new level of skills and applications to theresearch process - one that hasn't been readily available to Western Canadian food companies in the past.This change will encourage more product innovation and enhance commercialization into retail and foodservice outlets.Proposed services to the agri-food and food service industry include: Recipe creation and development;Clinical Trial Sample Formulation and Production; Food service applications research; Consumer research infood service; Development of new food service technologies; Food styling and photography.

创造创新食品并融入新食品成分需要融合创造力和科学。西部烹饪研究中心位于曼尼托巴省温尼伯的红河学院，为食品制造和食品服务企业提供以烹饪为重点的食品研究。我们的厨师和食品科学家团队与行业合作伙伴以及酒店与烹饪艺术学院的教师和学生合作，提供独特的厨师创建的产品原型，为扩大规模和商业化做好准备。食品产品开发正在逐步改变，将厨师融入食品中从开始到最终应用的开发过程。这为研究过程带来了新水平的技能和应用——这是加拿大西部食品公司过去无法轻易获得的。这一变化将鼓励更多的产品创新，并加强零售和餐饮服务网点的商业化。拟议的服务农业食品和食品服务行业包括：配方创建和开发；临床试验样品配制和生产；餐饮服务应用研究；食品服务消费者研究；开发新的食品服务技术；食物造型和摄影。