Equipment to Support Applied Research in Value-Added Food

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Value-added food is an important part of New Brunswick's food sector. Companies that work in value-added food are important employers throughout the province, serving often as anchors of the economic and social fabric in rural and coastal communities. New Brunswick Community College (NBCC) is building capacity in value-added food applied research through our Culinary Arts, Culinary Arts Management, and Cook programs. There are six professional chefs at the college each with many years of industry experience. NBCC is well positioned to help New Brunswick companies in the food sector with value-added food development projects. Moreover, NBCC is training the students who will become the highly qualified personnel (HQP) working in industry or starting their own businesses. ****Strategic areas for investment and activity have been identified by the province as keys to enhancing the competitiveness of the value-added food sector including product diversification to meet market opportunities (e.g., new product development); and improving product marketability (e.g., lifespan, consumer appeal). Given the small scale of many companies in New Brunswick, they often lack the means to conduct in-house research, finance contracted research, or invest in new processes. The equipment supported through this ARTI funding will enable NBCC to collaborate with industry to accomplish all of these activities and to support the pre-commercial development efforts of companies through pilot projects and prototypes. ****