What’s the Food Innovation and Research Studio (FIRSt)?
George Brown Chef School is proud to present The Food Innovation and Research Studio (FIRSt) – a research facility specializes in Consumer Creative Recipe Design and Testing, Food Product Development and Commercialization, Sensory Evaluation, Nutrition and Ingredient Label Creation and Food Quality System Consultation.
The Food Innovation and Research Studio is generously funded by NSERC - Natural Science and Engineering Research Council
The Studio also offers a private Chef’s Table facility for hosting functions and events.
For more information, contact email@example.com.
Food Innovation and Research Studio (video)
Why is a facility like FIRSt so important?
small and medium-sized food oriented businesses easy access to technical
resources, facilities and networking opportunities; enabling them to grow and
develop their enterprise. At the Food
Innovation and Research Studio (FIRSt):
- Industry Partners can access college expertise, technology and equipment to enhance productivity, competitiveness and innovation
- Students can get real world, practical training and learning opportunities to develop innovation literacy
- Faculty and staff researchers are able to participate in industry innovation and remain current on developing industry trends
- GBC enhances its reputation, strengthens industry and community links, contributes to social and economic development and fosters excellence in teaching and learning
How we can help your business:
- FIRSt will provide food product “concept to commercialization” technical support and business innovation services to the GTA food industry.
- FIRSt builds on the GBC’s extensive experience serving the food industry through its training, applied research and product development activities. The Studio will integrate an expert food science applied research, recipe and product development team with cutting edge research laboratories, test kitchens and equipment.
- Through FIRSt, industry clients will be able to swiftly and cost-effectively develop and commercialize new food products.
Read our Success Stories:
WHAT WE DO: The Marriage of Culinary Arts and Food Science
The FIRSt Service Model includes Technical support and applied research, Training, Consulting and business development, Networking and marketing services. Our in-house professional chef works with an experienced food scientist to deliver these expert services:
Recipe Creation and Testing
culinary consultation with professional chefs
added consumer recipes developed by creative culinary student researchers
recipe testing formats to ensure consistency and target-user satisfaction
to broaden the utilization of your product line(s)
demonstrations to engage consumers and encourage adoption of recipes
Product Concept and Development
concept ideation in context of current and developing consumer demands
analysis of market segment
selection and recommendation
product testing (shelf-life, water activity, moisture, texture)
success in creating and developing market ready food products
bench-top formulations to full scale commercial production
- Venue for
consumer focus groups
expert chef panel
central location test
- CFIA Compliant
Nutritional Analysis and Labelling
review of retail food product label and packaging
towards compliance with government regulations of product claims
The Private Function Room at FIRSt
- Chef's Table for up to 14
people for corporate meetings, media events, product launches, team
building and other special recognition occasions
- Interactive cooking
demonstration - our chef creates 'culinary theatre' while preparing your
menu and showing you some tricks of the trade.
- Customized menus in
consultation with professional chefs
- Wine and food pairing in a
private fine dining facility, equipped with Plasma screens for multi-media
presentations. Private dining packages start at $185 per person.
- Excellence in service - our
students will help make your experience memorable
- For more information about private functions
contact: 416.415.5000 x 6400 or firstname.lastname@example.org
To learn more about our collaborative research projects with industry and community partners, click here.
About our team
Winnie Chiu is an experienced food scientist who brings over 20 years of research and development experience in both consumer packaged foods and the flavour ingredient business. Over her tenure at GBC, she has led 32 research projects with private food companies and healthcare sector partners; these encompass both product commercialization and healthy recipes development, offering unique and valuable hands on experience for students.
She has collaborated with Princess Margaret Hospital, Live Well With Parkinson’s Inc., N2 Ingredients and GoodWindWater Enterprise Ltd., to develop delicious consumer recipes for special needs diets.
Winnie also led her team to work on commercialization projects with local small medium size food companies such as Mill Pond Cannery and Preserves Company, Square Snacks Inc., Your Fitness Dish Inc., and Animal Sense Pet Products.
Winnie received a B. Sc. (Hon) from the University Of Westminster, U. K. and subsequently gained her M. Sc. in Food and Management Science from King's College, the University Of London, U.K.
She can be reached at email@example.com.
Paul DeCampo manages Business Development and Industry Liaison within the Food Innovation and Research Studio, as well as serving as a part-time professor in the Centre for Hospitality and Culinary Arts. With over 20 years of professional experience as an educator, sales professional, distribution manager and community leader, Paul works to strengthen local, sustainable food networks through innovation and collaboration.
While teaching within the Culinary Arts - Italian (Postgraduate) Program, Paul’s focus on environmental and social sustainable provisioning for the professional kitchen inspired influential and progressive Toronto chefs. As Business Developer on the Chef School Preserves Ontario project (funded by OMAFRA through the Greenbelt Foundation), Paul led a review of fresh produce purchases CHCA’s culinary laboratories, while collaborating with public and private sector food service operators to develop processed fruit and vegetable products suitable for institutional kitchens. This project also developed extensive curriculum to support the integration of food preservation into standardized Chef training.
Paul is enthusiastic about working with local food entrepreneurs to develop products that reflect Ontario’s cultural and agricultural diversity, while creating prosperity and employment opportunities. By engaging student researchers in this research, George Brown College prepares its students to be innovative knowledge-workers in the creative economy emerging in the food industry.
He can be reached at firstname.lastname@example.org.
Moira Cockburn is a Food Research Scientist at the Food Innovation and Research Studio and a part-time professor at George Brown College, Centre for Hospitality and Culinary Arts. She is a food scientist and brings with her over 12 years of hands-on research and development in consumer packaged foods.
In her research role, Moira is responsible for several research projects with industry partners to help build capacity on applied research initiatives. Through these initiatives, she is involved with teaching and increasing students’ exposure to the unique food product development process. As a part-time professor she teaches the Introduction to Food Science, Nutrition and Food Labelling, Innovative Industry Research and Development courses in the Culinary Management-Nutrition program. She is also working towards completing her Chef Training certificate at George Brown College.
Prior to George Brown College, Moira was a product development manager at The Food Development Group where she worked with clients to develop and launch new products from concept through to commercialization. Previous to that, she was a product developer at Effem Inc. (a division of MARS® Inc.) for the Uncle Ben’s® and Seeds of Change® brands.
Moira received a B.Sc. and M.Sc. in Food Science from the University of Guelph.
She can be reached at email@example.com.
Katie Rasmussen graduated from George Brown College’s Business Administration Program in December 2011, since then Katie has joined the Office of Research and Innovation as the junior Project Manager working with FIRSt applied research projects. By combining extensive training in project management and 10 years of experience working in and around the food service industry, her tenure to date has combined an industry enthusiasm with keen insight into the building blocks of a successful project. Becoming a part of the FIRSt team has given Katie the opportunity to manage a high performing team of food scientists, culinary professionals and student researchers and contribute in the development and execution of successful projects and programs. As a graduate of SIFE (Students in Free Enterprise), a GBC student driven program that encourages enterprise, entrepreneurship and innovation, Katie knows firsthand the value of real-world learning experience. Providing hands-on learning opportunities for students is a priority that she continues to champion as the project manager for FIRSt.
She can be reached at firstname.lastname@example.org.
Candace Rambert is the Culinary Technician at the Food Innovation and Research Studio. She is an alumni of George Brown College, graduating from the Culinary Management program and the Culinary Arts – Italian Postgraduate Program
While in Italy, she attended ALMA, La Scuola Internazionale di Cucina Italiana near Parma, Italy, after which she had the unique experience to travel and work for several months in a very rural area in Northern Italy to learn about local foods and wines.
Candace works closely with the FIRSt team and students at the Centre for Hospitality and Culinary Arts, applying her culinary techniques and experience to meet the needs of the studio’s various industry partners.
Candace is currently pursuing her Red Seal and the Food Science Certificate at the University of Guelph.
She can be reached at email@example.com.
Seema David is the Administrative Assistant at FIRSt.
Seema has a B.A. in Fine Arts and a post graduate diploma in Business Management and has 10 years’ experience teaching arts, business and ESL in the Middle East, prior to moving to Toronto. She worked at the Faculty of Medicine’s Student Affairs office at the University of Toronto before moving to the Centre for Preparatory and Liberal Studies at George Brown College in October 2008. She enjoys being part of the team at FIRSt and learning about the new world of food development and hospitality.
What the industry is saying about us:
“GoodWindWater Enterprises Limited could not have found a better partner than the team at the Centre for Hospitality and Culinary Arts - Food Innovation and Research Studio to develop recipes using sustainable Red Palm Oil for Canadian consumers. (Red palm oil is rich with Vitamins A & E). The GBC team overcame every challenge regarding consistency, texture, taste, colour, and yield to provide the tried-and-tasted-and-delicious recipe booklet.
I would like to thank every team member including management for the professionalism, expertise, commitment, support, and enthusiasm shown throughout our six-month project.”
With respect and appreciation
Tong G. Cheah
GoodWindWater Enterprises Ltd.
“Working with George Brown has been an ongoing relationship, which is ideal in a partnership. Our student team was incredibly hardworking and creative, and working with GBC meant we had the same students seeing the product through every stage, from concept to commercialization. Since our product was an innovation in the market, it was difficult to find a manufacturer. To that end, our team at George Brown helped us expand into our own space and undertake our own manufacturing. Seeing the final product on store shelves has been exciting for all of us, especially our student team. They can see first-hand that all their hard work has produced something tangible.”
President, Square Snacks
“From our perspective, we have had a positive experience working with the college’s culinary staff and students, and have plans to continue this work in the future. Our relationship with GBC is an extremely important one in meeting the needs of our patients and developing novel ideas in our commitment to conquer cancer in our lifetime.”
– David Wiljer, Associate Director, ELLICSR – Cancer Survivorship Centre,
Toronto General Hospital, Princess Margaret Hospital
“We highly value our professional collaboration with George Brown College (GBC) and see the expansion of GBC’s research and commercialization functions as extremely beneficial for our company in the short and long term. By fostering and building the relationships between academia and industry, the Ontario economy will profit exponentially by allowing academia to work with industry to understand and solve real life issues facing industry today."
Roger Dumoulin-White, President & CEO
Theralase Technologies Inc
“Over the past twenty five years we have benefitted from a special relationship with George Brown College, its students, its faculty and more recently with its food applied research team. We have been working with Winnie Chiu and her associates to develop nutritionally balanced recipes. Our ideas have been able to evolve from the work she has done with us. She is inspiring, and her confidence in us and our products has opened a new door.”
Cindy Simpson, Executive Vice President
Imago Restaurants Inc.
“We have been pleased to work with the culinary staff and students at George Brown College on several recent collaborations. In particular, we worked with the college on the development and optimization of consumer recipes to support the launch of our Alterna All-Purpose Gluten Free Flour Blend. The Culinary Innovation Centre allows the college to engage with industry in many more projects to benefit local businesses as they develop and launch new products. We are pleased to see such capacity at the college and hope to work with you on future collaborations.”
Bob Crane, President
“Our organization, Mill Pond Cannery and Preserves, is a start-up company focused on the development and sales of fruit-based products in Canada, with aspirations for global distribution. We began working with George Brown in early 2009, with the objective of developing the recipes for our initial product line. The George Brown College applied research team brought strong project management and food science skills, as well as in-depth industry experience that has been instrumental in moving us forward effectively in this project. We are extremely pleased with the GBC team – it has been a great experience and we are delighted with the expertise and support provided by George Brown throughout this project.”
VP Operations, Mill Pond Cannery & Preserves
What students are saying about us:
"Working at the Food Innovation and Research Studio has been the most valuable experience in my culinary education. The Studio provides the opportunity to go beyond the scope of the curriculum and gain exposure to food research and development. I have had the opportunity to assist with sensory evaluations, recipe development, nutritional analysis, research studies, and media events. I have had an exceptional experience and the staff has been especially supportive of my career goals. The Studio has equipped me with the knowledge, skills, and confidence to start a successful career in the consumer food product industry.”
Culinary Management, School of 2012
“I was a graduate of baking and pastry arts at George Brown College working for a small bakery. When I was ready for a career change I decided to go back to school. My interests will always involve food so I knew George Brown would be the place again. I enrolled in the Culinary Management Nutrition program and had the opportunity to work on numerous projects including product development, sensory evaluation, communicate with clients and write and evaluate recipes. Winnie and Moira were instrumental in helping me choose a career path. The skills I learnt working there have been more helpful than I could have ever imagined. I got a job immediately after finishing school working for a gourmet foods company, writing recipes for their website.”
Baking & Pastry Arts and Culinary Management Nutrition, School of 2011
"Working in the Food Innovation and Research Studio has been an invaluable out-of-classroom experience for me. Taking part in GBC applied research projects has not only given me the opportunity to apply my classroom learning to practical situations in the recipe development process, but also to gain insightful knowledge from highly skilled professionals in the Research and Development field. My learning experience here will definitely be beneficial and relevant to my career aspirations in the food industry."
Culinary Management Nutrition, School of 2010
“As a student enrolled in the Culinary Management Nutrition Program, the opportunity to work in the Food Innovation & Research Studio has been of great value to me. In addition to working on projects and events, I have been fortunate to work on an applied research project involving a Gluten Free flour formula. Working on this project generally has provided me with exposure to research practices, it has allowed me to work and gain experience in an area of significant nutritional interest and concern of late, to further develop my culinary skills and also to benefit from the depth and breadth of expertise and skills of the staff in the Centre. I value this experience very much, and know that it will help me moving forward in my future career.”
Culinary Management Nutrition, School of 2010
“I found my time at the Food Innovation and Research Studio very educational and highly engaging. I was provided with opportunities that one may not get in the restaurant environment. I particularly found the recipe development and testing process highly educational and has given me a better understanding not just how this could be applied in a test kitchen setting but how these processes can be used in a restaurant when doing menu development work or undertaking a recipe standardization exercise. I found Winnie and her team very professional and while they were committed to getting the tasks at hand complete always took the time to ensure that I was engaged in the process as well as ensuring that I was getting the most educational experience out of the time I spent with them.”
Culinary Management, School of 2009
For more information on applied research, contact:
The Food Innovation & Research Studio,
George Brown Chef School
300 Adelaide Street E
Toronto, M5A 1N1
Tel: 416.415.5000 x 6400