Western Centre for Culinary Research

创造创新的食品和纳入新的食品成分使用了创造力和 科学位于马尼托巴温尼伯的红河学院的西方烹饪研究中心， 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。我们的团队的 厨师和食品科学家与行业合作伙伴以及酒店和烹饪艺术学院合作 教师和学生，提供独特的厨师创造的产品原型准备扩大规模， 商业化 食品开发正在逐步改变，将厨师纳入食品开发过程 从开始到最终应用。这将使技能和应用达到新的水平， 研究过程-一个还没有现成的加拿大西部食品公司在过去。 这一变化将鼓励更多的产品创新，并加强商业化到零售和食品 服务网点。 建议为农业食品和食品服务行业提供的服务包括：配方创建和开发; 临床试验样品配方和生产;食品服务应用研究;消费者研究 食品服务;食品服务新技术的开发;食品造型和摄影。

Creating innovative food products and incorporating new food ingredients uses a blend of creativity and science. 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 of chefs and food scientists work with industry partners, as well as the School of Hospitality and Culinary Arts instructors and students, to provide unique chef-created product prototypes ready for scale up and commercialization. Food product development is progressively changing to integrate chefs into the food development process from the beginning through to final application. This brings a new level of skills and applications to the research 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 food service 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 in food service; Development of new food service technologies; Food styling and photography.