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50 Food and Beverage Programs – Roundup

Canada is home to a diverse and dynamic food and beverage industry, supported by educational programs that train the next generation of chefs, brewers, entrepreneurs, and innovators. This roundup highlights 50 standout programs across the country, from top culinary schools and hospitality management courses to cutting-edge research initiatives and sustainability-focused training. Whether you're an aspiring professional, educator, or industry enthusiast, these programs provide valuable insights into the evolving world of food and drink in Canada. BC & Yukon Vancouver Community College UBC BCIT LaSalle College (Vancouver) UBC: Food, Nutrition, and Health Okanagan College Vancouver Island University University of Fraser Valley Northern Lights College North Island College Yukon University Selkirk College Thompson Rivers University Kwantlen Polytechnic University Prairies Saskatchewan Polytechnic University of Alberta University of Saskatchewan University of Manitoba SAIT NAIT Manitoba Institute of Trades & Technology International College of Manitoba Ontario Niagara College Humber College Le Cordon Bleu Ottawa George Brown College Fanshawe College Brock University University of Guelph Toronto Metropolitan University Loyalist College Georgian College Conestoga College Durham College Centennial College Canadore College Algonquin College Trent University St. Lawrence College St. Clair College Sault College Lambton College Confederation College Quebec McGill University LaSalle College Bishop's University Atlantic Canada University of PEI Memorial University Cape Breton University

Community ManagerMar 13, 2025

50 Food & Beverage Programs - Vancouver Island University

Crafting a Career in BC ’ s Wine Industry: VIU ’ s Wine Business Program The Wine Business program at Vancouver Island University is a comprehensive one-year certificate course designed for those passionate about pursuing a career in the BC wine industry. The program combines practical experience with academic learning in viticulture, wine business practices, marketing, and tourism. Program Highlights: As a student, you ’ ll have the chance to immerse yourself in hands-on experiences at local vineyards and wineries, gaining insights into the entire winemaking process. This practical foundation is then complemented by academic courses in viticulture, wine business practices, marketing, and tourism. A standout feature of this program is its flexibility. Whether you ’ re looking to study full-time for a year or prefer a part-time option spread over two years, VIU has you covered. Located in picturesque Nanaimo, BC, VIU provides an ideal setting for your wine education journey. With a curriculum designed to integrate viticulture essentials with business acumen, VIU ’ s Wine Business program offers a holistic understanding of the wine industry. Students can also earn credits that can be applied toward a Bachelor of Business or a Hospitality and Tourism Management program, opening doors to a wide range of future career prospects. The program includes seven courses and focuses on the broader aspects of the wine industry. In addition to viticulture and winemaking, students delve into wine marketing, exporting, and the vital role of wine tourism. C ourses cover a wide spectrum, from wine marketing and appreciation to beverage theory and the management of wine tourism. The program also offers elective courses in consumer behavio u r, entrepreneurship, and festival management . What You’ll Leave With: Upon graduation, a world of opportunities awaits you in BC ’ s wine industry. Whether you dream of managing a vineyard, excelling in wine s ales and marketing, or even opening your own restaurant, VIU ’ s Wine Business program provides the knowledge and skills to make your wine-related ambitions come true. Career options span winery/vineyard management, retail sales, wine marketing representation, hotel management, culinary arts, a gri - tourism development, and s pecial events coordination. V ideo/Social / Media : VIU YouTube Video

Community ManagerAug 6, 2024

Cellular Food in Canada

The past few years have proven how susceptible Canada’s food industry is to world events, supply chain disruptions and climate changes. New food production technology, such as cellular agriculture, has the potential to alleviate some of these challenges, while creating commercial opportunities and building a more sustainable, resilient food system. What is it? Cellular food – also known as engineering biology, synthetic biology or cell-cultivated products – is the production of food and textile products without using animals or land. Cell cultures harvested from animals, plants or micro-organisms are grown in the lab through tissue engineering or precision fermentation to produce: Cultivated proteins such as chicken, beef and seafood Fermented products like dairy, eggs, honey and chocolate Ingredients to add to products to create hybrid foods including proteins, enzymes, flavour molecules, vitamins, pigments and fats Textiles such as leather, silk and wool Why you should care As global population continues to grow, so does demand for protein, while access to land and other resource inputs become more scarce. Alternative agriculture could be an answer to food scarcity, concerns about animal and environmental welfare, cost inflation and resource challenges due to climate change. Compared to conventional agriculture, cellular agriculture production, is much less energy intensive, produces less greenhouse gas emissions, and has a much lower overall carbon footprint. With our strong food infrastructure, reputation for food safety, biotechnical expertise, and federal support for alternative protein production, Canada is well positioned to become a leader in cellular agriculture. The 2021 report Cellular Agriculture: Canada’s $12.5 Billion Opportunity in Food Innovation from Ontario Genomics and the Food and Agriculture Institute at the University of the Fraser Valley found that the international cellular agriculture market will reach US$100 billion by 2032. Canada’s food industry has the potential to take $12.5 billion that market, while creating up to 142,000 high-paying jobs. Opportunities in Canada Engineered plant proteins are already in the Canadian market, and by all estimates, precision fermented products are expected to appear before cultured meat products. Current Canadian regulations consider food produced through cellular agriculture as a novel food, and products are approved on a case-by-case basis. Here are a few Canadian start-ups making headlines: Because Animals – This Toronto-based pet food company uses cultured ingredients such as probiotics and nutritional yeast to create nutrient-rich cat and dog food designed to help digestive issues. Future Fields – Edmonton, AB-based Future Fields is a R&D producing growth media products that can be used to create commercialized cultivated proteins in a safe and sustainable manner. Cell-Ag Tech – Toronto’s Cell-Ag Tech is doing R&D on cell-cultured fish and seafood. New Harvest International non-profit research institute New Harvest , which promotes the science behind cultured meat through research, funding and a conference , now has a Canadian branch.

Community ManagerJan 2, 2024

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50 Canadian FoodTech Resources – Merinov

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name: Merinov at Cégep de la Gaspésie et des Îles Location: Gaspé, QC Mission: To he lp fisheries, aquaculture and marine biomass industr ies be come more competitive and develop sustainably through research and development, knowledge transfer , and innovation-related technical activities. Focus: Merinov is Canada’s largest integrated centre for applied research and technological transfer in fishing, aquaculture, and processing of aquatic products and marine biotechnologies. Services: As a sea-to-market industrial research centre , Merinov specializes in technology specific to fisheries, aquaculture, processing and marine bioresources. The centre offers a multidisciplinary team that helps clients implement sustainable and efficient processes. The centre offers clients customized solutions, helps find collaboration opportunities and partners, and access funding programs. The team at Merinov has expertise in R&D, applied research, technology transfer and technical assistance , design and process engineering, p rofitability and process optimization , d iagnostics and support , a nalysis services , and food product and industrial application development . It s areas of specialization include: fisheries technology, fisheries diversification, shellfish farming, seaweed farming, fish farming, biofood product development, industrial processing methods, bioresources and biotechnology. What you need to know: Merinov is responsible for the administrative and operational management of the Cégep de la Gaspésie et des Îles’s CCTT for fisheries, whose mission is to provide technological solutions and innovations for Quebec’s fisheries, aquaculture and aquatic product processing industry , helping it b ring products to market, improve the performance of its processes , and drive growth. Notable News: In February 2023 a team of researchers from Merinov travelled to Brest, France to learn about equipment and technology innovations that could be adapted to Quebec fisheries, especially in the re-emerging redfish fishery sector. Get Involved: Contact Merinov at (844) 368-6371 or at info@merinov.ca , or reach out to our Regional Innovation Director for Quebec Julie Daigle .

Community ManagerNov 1, 2023

What YODLers are Saying and Reading - Top YODL Content for October 2023

Community ManagerOct 31, 2023

IN 30: The Plant-Based Food Market

Community ManagerOct 30, 2023

The Best of Staff Picks

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . A lot of material comes across our desks at CFIN, and we love to share new information with YODLers ! This year we checked in with CFIN staff to find out what they were reading, listening to, watching, and posting about . Here’s a summary of some of the best of those suggestions. What are you reading? Adrianne Assenheim , Communications Specialist - Lately I have been devouring Lenore Newman’s Lost Feast: Culinary Extinction and the Future of Food . Her books are as delicious as a beach read, and as filling as the OG Noma tasting menu! I also spend a lot of time leafing through my cookbooks (which I never follow but am very inspired by) to soak up tips on zero-waste cooking, foraged/local/seasonal produce and preserving. Most recently I have been gravitating to Love and Lemons Everyday in preparation from what I hope will be a big heirloom veggie haul from our garden this year. Jairo Melo , Director of Digital Technology - Lean Analytics by Alister Croll and Benjamin Yoskovitz , and Quantum Supremacy by Michio Kaku . Rajiv Ramalingam , IT Lead Support - I read technology related articles, especially from a tech website name called How to Geek – where experts will explain us technology . I started to follow them since 2008, until today I am getting their daily email notification about new technologies and problem-solving techniques. I highly recommend to anyone to visit their page who needs tech support or to learn about the latest technologies in the market. Curtis Wong , Vice President of Partnerships and Development - I r ecently finished Less is More: How Degrowth Will Save the World . In my second week at CFIN, in Guelph, ON I was recommended Dinner on Mars and Reality Check: Straight Talk About Sponsorship Marketing – I have not started either. I am now on Quit: The Power of Knowing When to Walk Away What are you listening to? Alex Barlow , V ice P resident of Programs - Recently I’m obsessed with a band called Lake Street Dive that a friend introduced me to. Podcast wise, I really like The Big Story which is a daily 20- to 30-minute episode on Canadian topics – recent ones around grocery prices, single-use plastics, or how our cup of coffee helps us understand global inflation are some favourites. My listening habits, unlike my reading habits, are all about short and sweet ! Nestor Gomez . , Chief Technology Officer - I listen to podcasts. Lots of them. And I also follow their equivalent YouTube channels. Among my favourites are Revisionist History by Malcolm Gladwell that focuses on overlooked and misunderstood yet significant events in history; Sean Carroll’s Mindscape , a 360 view of philosophy and science with a lot of cosmology and particle physics; StarTalk Radio , with Neil DeGrasse Tyson and Chuck Nice, a fun take on very serious astrophysics and science; The Ezra Klein Show ; Freakonomics Radio ; The Hidden Brain ; and the list goes on and on… Lavina Gully , Reginal Innovation Director for BC and Yukon - My favourite podcast is Econtalk by Russ Roberts. He’s been at it for over 10 years and has branched out to cover a wide range of topics including health, business and psychology. Tyson MacInnis , Regional Innovation Director for Atlantic Canada - I listen to Freakonomics on a regular basis as I like that it covers a range of interesting subjects that you otherwise wouldn’t think of. Also, most recently I occasionally listen to How I Built This , Next in Travel & Dining , and Mid-Day Squares . Who are you following? Hubba Khatoon , Regional Innovation Director for the Prairies - I ’ m currently keeping tabs on all the winners of the CFIN funding programs. It ’ s so great to see all these innovators pushing the boundaries of food technology. I ’ ll definitely be following along closely to see them in action! Check them out here . Dana McCauley , CEO - I tend to follow sources that I can trust to have good quality information. For those interested in the food business in Canada, I follow Food in Canada , CIFST , Foodservice & Hospitality and Canadian Grocer . For an international lens, I watch what Matthieu Vincent , Elaine Watson , Danielle Nierenberg have to say. Jaleh Sasani , P rogram S pecialist - I follow a variety of great newsletters including Food Dive , Grocery Dive , MaRS News , and the Arrell Food Institute . Lately, I’ve been interested in learning more about honey bee health and enjoy updates from the University of Guelph Honey Bee Research Centre . What are you watching? Ella Baker , Administrative Specialist - I am watching a lot of videos on YODL so I can get caught up with what’s happening in this industry. A few of them include AI and the Food Industry – An interview with the Alberta Machine Intelligence Institute (AMII) , The Future of Cellular Food Regulations in Canada , and Parlons d'innovation: Nouvelles initiatives d’étiquetage sur l’impact environnemental des aliments . Jamil Karim , Director of Communications - This Ted Talk from 2021 featuring New Harvest ’s Isha Dotar has been making the rounds on our CFIN Teams channel. It’s 12 minutes and you’ll leave with an above average understanding of what cellular agriculture is and why it’s got the potential to be a vital piece to solving food security. What are you posting about? Linda Fox , Regional Innovation Director for Ontario - I make a lot of use of LinkedIn to talk about the projects our members at CFIN have underway, and the programs we have in that realm. I remain amazed each day at the breadth of solutions our Canadian innovators are coming up with .

Community ManagerOct 27, 2023

Company Spotlight – Verschuren Centre

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . The Verschuren Centre Inc. for Sustainability in Energy and the Environment, in Sydney, NS received $1,188,294 in funding for a project called Automation and Digital Twin Integration for Precision Fermentation Scale Up of Cell-Based Food Ingredients, with project partners Liven Proteins, NovoBind Livestock Therapeutics, Material Futures Lab, Dispersa , and Mara Renewables. We spoke with Verschuren Centre CEO Beth Mason to find out more about the centre and this project. Q: Please explain what your company does and how your products are improving the food industry. A: The Verschuren Centre (VC) is an independent not-for-profit clean technology development and deployment facility, providing contracted services to industry and community in the areas of bioprocessing, energy storage and sustainable resource use. The VC’s National Biomanufacturing program comprises in-house fermentation expertise from bench to full scale, as well as the process engineering for all downstream from separation to drying at large scale. We operate one of the leading pilot bioprocessing facilit ies in Canada and provide an open - access engagement model that enables SMEs to develop scale-up operations that advance their process and separation technology in a cost-effective, supportive environment. The c entre is collaborating with pioneering technology SMEs, to harness synthetic biology ( synbio ) for advancing cell-based food solutions through precision fermentation. Our partners specialize in producing an array of essential food molecules such as flavours, binders, pigments, proteins, oils, and polymers from natural sources, all with a common goal to decrease food industry’s carbon footprint, reducing waste, and lower our dependency on fossil fuels. Q: What is your company’s mission? A: Our mission is to bring clean technologies to bear for a sustainable future, addressing both reduced greenhouse gas ( GHG ) emission targets directly and greening the supply chain. To do this we build capacity to bridge the gap between innovation and deployment. Q: Why did you apply for this funding and how will you use it? A: In the clean tech and biotech sector capacity building is highly capital intensive, and is a major hurdle for scale up of innovative technologies that can provide solutions for today’s major challenges. We have led the way with our unique business model of shared, open - access facilities for scaling technologies that align with the needs of our partners. With CFIN’s support, the Verschuren Centre will be able to provide additional trailblazing tools that accelerate and de-risk the SMEs’ path through scale towards commercialization. Our ground-breaking endeavour involves constructing a unique 10,000 - L precision fermentation facility with integrated AI advanced automation, digital twin technology, and machine learning. An overlay of enhanced automation and digital twin will result in rapid fermentation process optimization and maximal efficiency of materials inputs; hence, reducing costs, reducing carbon footprint, enhancing human health, empowering companies to streamline their market entry, and helping to establish a resilient and sustainable Canadian supply chain. Q: What excites you most about working in this area of the food industry? A: Food security and food production sustainability are two current global challenges – s caling of innovative technologies is crucial to provide real and timely solutions. C ellular food and synbio technology present great potential for the future of food systems as well as greener bioeconomies . A recent Natural Products Canada review called biomanufacturing the internet of the future due to its growth potential. The Verschuren Centre is the collective technical expertise base for bio-based product manufacture in the fastest - growing sectors of the global economy, driven by the global need to provide innovative alternatives to a variety of products, including food. Q: Why is collaboration so important for accelerating innovation in the food industry? Is it difficult to find good collaborating partners, and what would make the process easier? A: It is critical that as many discipline experts as possible are available to address the challenges of scale up to accelerate innovation in the food industry . The complexities of a multidisciplinary field such as industrial fermentation involve s combining knowledge sets from microbiology (microbial synthesis), molecular genetics (optimizing novel microbial strains), analytical chemistry (molecule behaviour) and physics (fluid dynamics and gas diffusion) , which is why the partnerships from diverse sectors (including AI, dynamic computer simulation, and machine learning science) can play a key role in technologies advancement. This can save time and money, as well as retain a constantly growing knowledge repository for successive SME companies to build from. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: As mentioned earlier, capacity building in biotech sector is highly capital intensive, and is a major hurdle for scale up of innovative technologies. Public funding like CFIN’s Food Innovation Challenge program helps companies build capacity to scale , and with the support for the shared open-access facilities at the Verschuren Centre, it helps to break down barriers to growth for disruptive technologies such as precision fermentation. Q: Looking ahead, what’s on the horizon for your company? A: The VC is currently commissioning the 10,000 - L (10X) precision fermentation line in a new facility (National Biomanufacturing Centre) specifically for scale up of a range of precision fermentation companies. On the horizon, a second 15 ,000- to 20,000 - L fermentation line is contemplated for later next year. The proposed expansion of our capacity is to accommodate more complexity and more companies, advanced automation, skilled jobs and training, and investment in the sector. The long-term objective of our expansion is to provide expanded and digitized end-to-end , bio-based product manufacture for clients in the biomanufacturing and precision fermentation sector, establishing Nova Scotia and Canada as the leader in these sectors, specifically with focus on sustainable materials for manufacturing, green chemicals, and agri-food functional ingredients. Q: What are your passions or hobbies outside of work? A: Hunting and fly fishing. Q: If you had to pick one person to make you a meal, who would you choose? A: A Michelin Star chef.

Community ManagerOct 26, 2023

50 Canadian FoodTech Resources - BioFoodTech

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canada has an extensive range of research centres, food incubators, accelerators and labs supporting food and beverage innovation through the research they do and/or the services they offer. Each week throughout 2023, we’ll be highlighting an organization that’s supporting food innovation in Canada. Name : BioFoodTech (formerly called the PEI Food Technology Centre) Location: Charlottetown, PE Mission: To support the growth, transformation and competitiveness of PEI’s food and bioscience manufacturing sectors. Focus: BioFoodTech helps small- to medium-sized businesses in the PEI food and bioscience manufacturing sectors with product development, scale up, lab services, and labelling and regulations compliance. Services: The centre offers three pilot plants (one is licenced through CFIA’s Safe Food for Canadians Regulations), a product development kitchen and lab, a microbiology lab, and onsite storage for products. Product development services include converting recipes into formulations with weighted ingredients; creating prototypes; achieving targeted nutritional factors; sourcing functional ingredients; sensory analysis; quality and food safety testing; and package and process testing. Services for scale-up trials include testing similar equipment to compare which performs best, and creating early-stage metrics for information on capacities and efficiencies. Regulations and labelling services include assistance with certifications, support with Health Canada regulations, nutrition facts tables, allergen declarations, label requirements and more. What you need to know: The centre draws its expertise from its team of food and bioprocessing scientists, microbiologists, technologists, engineers and support staff. The centre also helps its clients connect with other development centres, labs, industry associations and funders. Notable News: BioFoodTech offers equipment for brewing and distilling, canning, cooking and baking, cutting/slicing/grinding, pasteurization, evaporating, filling/sealing/packaging, extracting, filtering, extruding, sanitizing and more. Get Involved: Contact BioFoodTech at ( 902) 368-5548 , or at biofoodtech@biofoodtech.ca , or reach out to our Regional Innovation Director for Atlantic Canada Tyson M acInnis .

Community ManagerOct 25, 2023

AI + Food – Unilever

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Canadian food, beverage and foodtech companies are using AI to solve a wide variety of industry challenges, including improving efficiency, pricing analysis, inventory management, quality control, food safety assurance and more. In this installment, we’re looking at Unilever . What They Do Unilever is a multinational consumer packaged goods company, with numerous food brands including Breyers, Lipton, and Knorr. How They’re Using AI Unilever uses AI for a number of reason s, including : T o increase efficiency and transparency, and analyze consumer data . To help identify alternative ingredients that can strengthen the resilience of their supply chain, making formulations more sustainable and cost-efficient, and simplifying them by reducing the number of ingredients without impacting a product’s quality or effectiveness. By optimizing design and manufacturing processes through virtual simulations, automated workflows and data-led decision making, to increase efficiency and performance. T o power next-level innovation, product reformulations, scientific discovery and portfolio simplification. In the Media Consumer Goods Technology - How Unilever Is Transforming Ice Cream With AI Unilever has incorporated image capture and artificial intelligence technology within 50,000 of its freezers, helping them manage stock levels, submit orders seamlessly, and alert stores when it’s time to restock. Food Navigator – How Unilever is Using AI and Big Data to Transform its Food Portfolio Unilever is using A I , big data and digital modelling to work smarter on new product development.

Community ManagerOct 24, 2023

IN 30: Newsletters

Community ManagerOct 23, 2023

Return to Sender

Community ManagerOct 20, 2023

Agriculture and Agri-Food Canada is Putting a Priority on Cyber Resilience in Agriculture and Food

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . By Katherine MacDonald Have your company’s systems been compromised by cybercriminals? As agricultural and agri-food businesses become more and more digitized and connected online, the risk of cyber threats increases. Cyber - attacks can interrupt key services, affect consumer trust and hurt profitability. This Cyber Security Awareness Month, Agriculture and Agri-Food Canada (AAFC) joins other departments and organizations to encourage businesses to Get Cyber Safe and put cyber security measures in place to prevent business disruptions. Find out more on how to minimize cyber risks on AAFC’s website . While the information is mainly aimed at farming businesses, the practical steps and resources can work for all of us. But what does cyber resilience look like? Take a look at the Digital Governance Standards Institute’s Baseline Cyber Security Controls for Small and Medium Organizations . This is a National Standard for Canada and provides requirements broken down into two levels: Level 1 requirements are intended for smaller organizations that are just starting their cyber security journey; Level 2 requirements help organizations mature their cyber posture further. Meeting the Level 1 or Level 2 requirements from the standard does not guarantee protection against hackers, but it will help improve your cyber posture. For example, Level 1 requirements include training employees on effective use of passwords, the identification of malicious emails, and the safe use of social media. They include having an incident response plan in place for businesses to either manage cyber incidents on their own or knowing who to contact for help. The requirements also include enabling anti-malware software, automatic patching for all software and hardware, and secure backup systems. The Standard also provides a number of templates and tools to help businesses meet requirements, including a self-assessment questionnaire to help businesses identify areas of particular risk. Finally, the Standard is undergoing a periodic review and the Digital Governance Standards Institute invites interested stakeholders to provide their comments. Visit their website to get involved. For more information on what Agriculture and Agri-Food Canada is doing to support cyber resilience in agriculture and agri-food, contact aafc.Dig i talIntegration-IntegrationNumerique.aac@agr.gc.ca Stay cyber secure! Katherine MacDonald is D irector G eneral, Strategic Management, Information Systems Branch, Agriculture and Agri-Food Canada.

Community ManagerOct 19, 2023

50 Canadian FoodTech Resources – Cyber Science Lab

Welcome to YODL! In addition to daily original content, YODL helps CFIN Members find new partners , resources , and funding opportunities to grow their food business. Learn more about this growing community and become a CFIN Member (for free!) today . Name: Cyber Scien c e Lab in the School of Computer Science, University of Guelph Location: Guelph, ON Mission: The Cyber Science Lab (CSL) is an international not-for-profit research lab focused on advancing knowledge and practice in cybersecurity, digital forensics, threat hunting and threat intelligence. Focus: The lab is currently focused o n three research areas: security of distributed ledger technologi e s, security of critical infrastructure, and security of AI systems. Services: The lab offers cybersecurity tools for businesses, including an AI vulnerability management toolkit that allows professionals to identify known weaknesses in their AI systems; a DeepFake Forensics tool allowing forensics examiners to identify DeepFake content s ; and a Chrome Plug-in for DeepFake Detection that allows users to distinguish DeepFake contents on most web pages and social media platforms. CSL has also developed several datasets that are publicly available and which can help companies identify security risks. They include: OS x Malware Dataset, Internet of Things Malware Dataset, Advanced Persistent Threat Malware Dataset, and Cryptocurrency Malware Dataset. What you Need to Know: CSL is inviting security professionals to submit a chapter to its upcoming book “Big Data and Cyber Threat Intelligence” for publication in fall 2024. Submissions must be made by January 15, 2024. Click here for more information on how to submit . Notable News: CSL has published 267 papers, completed 15 projects and received more than $1.7 million in funding. The University of Guelph also offers a master of cybersecurity and threat intelligence. Get Involved: Contact Ali Dehghantanha , CSL director, at ali@cybersciencelab.com or at (519) 824-4120 , ext. 52999 , or reach out to CFIN’s Regional Innovation Director for Ontario Linda Fox .

Community ManagerOct 18, 2023

Ransomware 101

Community ManagerOct 17, 2023

Articles & Reports