Prairie Research Kitchen is a college-based Technology Access Centre open to working with companies of all sizes develop new products for retail and food service customers. Our team of chefs and food scientists work with the company to bring your ideas to life. If you already have a product, we can trouble shoot production and quality challenges with practical solutions. We have worked with over 100 companies across Western Canada develop new products and showcase new ingredients to their clients.
- Learn about the technical capabilities of the team
- Learn about the product development process
- Introduction to funding available through the program
- Learn how to work with the Centre
About the Speaker:
- Mavis has worked on R&D as well as strategic planning projects in the food and health industries with organizations such as the Manitoba Agri-Health Research Network (MAHRN) and the Bioscience Association Manitoba. Currently, Mavis is the Director of Red River College’s Technology Access Centre - the Prairie Research Kitchen. This program is aimed providing culinary expertise to product development and commercialization activities for food manufacturing and food service industry in Western Canada. It also aims to provide applied learning opportunities to culinary students interested in research. Mavis has written successful applications to the Natural Sciences and Engineering Research Council (NSERC), the Canadian Foundation for Innovation and Research Manitoba for a total of $4.3 million to support the development of the Culinary Research program to support Western Canadian companies. The program has worked with over 100 companies, predominantly SMEs, developing new products and processes.