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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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The Future of Cellular Food Regulations in Canada

Carolyn Cooper and food lawyer Glenford Jameson of G.S. Jameson & Co. discuss some of the future regulations around cellular food in Canada, as well as what we can learn from international regulations and experience.

Community ManagerMar 24, 2023

Company Spotlight – App8 Incorporated

This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . App8’s innovative technology allows foodservice brands to delight customers with digital ordering experiences, while reducing operational bottlenecks and improving the bottom line . Ottawa-based App8 aims to revolutionize the foodservice industry through its mobile ordering solution. With App8 , the customers of foodservice brands can easily browse menus, place orders, and make payments using their own devices. The company is currently working with national foodservice brands such as Boston Pizza and Bowlero. App8 ’s innovative back end and integration logic enables seamless integration with various operational components like point of sales, notifications, reporting, robotics, and membership programs. The implementation of App8 will bring numerous benefits to both foodservice operators and customers. It will not only remove friction from the guest ordering experience but will also allow foodservice brands to increase the efficiency of their operations by streamlining processes, reduc ing errors, and eliminating redundancies. The company received $249,998 in funding for its supply chain automation enablement project. We spoke to CEO Elias Hage to learn more about the company and its plans. Q: What is your company’s mission? A: Our mission is to unlock the full potential of foodservice brands using technology. Q: W h y did you apply for this funding and how will you use it? A: We applied for this funding to automate the purchasing experience for consumers while streamlining foodservice operations that leverage AI and robotics technology. The investment will be used for research and development, team expansion and implementation to bring a scalable solution to market quickly and effectively. Q: What excites you most about working in this area of the food industry? A: The most exciting aspect of working in digital transformation and automation is unlocking new ways to delight guests, while solving major long-standing operational challenges faced by foodservice brands . 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: Collaboration is crucial for driving innovation in the food industry. By partnering with other best-in-class organizations , we can innovate beyond a single specialized area and collectively deliver integrated and streamlined operating environments powered by digital and automation technology. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding has been a critical factor in allowing companies like ours to take calculated risks, innovate, connect with collaborators, and realize new opportunities. With access to public financing, we can invest in the development of new technologies and products, engage with experts and partners from diverse industries, and explore untapped markets. Furthermore, the support from public funding sources provides a safety net to pursue bold ideas. The result is a thriving foodservice industry that is driving innovation and creating new solutions for a sustainable future. Q: Looking ahead, what’s on the horizon for your company? A: App8 is innovating towards a fully connected end-to-end digital solution which puts digital guest experiences at the cent re of a robust and fully connected technology suite for foodservice brands. Q: What are your passions or hobbies outside of work? A: I’m a father, and an outdoors enthusiast. When time permits, I’m camping under the stars, diving into a lake, or snowboarding down a slope. Q: If you had to pick one person to make you a meal, who would you choose? A: My mom. She’s a great cook, and despite generations of Mediterranean recipes passed down to her, she’s constantly trying new things.

Community ManagerMar 23, 2023

50 Canadian FoodTech Resources - Canada's Smartest Kitchen

Community ManagerMar 22, 2023

Let’s talk innovation: New labelling initiatives on the environmental impact of food

Welcome to Let’s Talk Innovation with Isabelle Marquis, a French-language video covering every area of food innovation. Today, Isabelle speaks with Antoine Mercier, Director of the French firm Protéines XTC, about Eco-score and Planet-score.

Community ManagerMar 21, 2023

The Tablesetter – March 20, 2023

Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – March 20 , 2023 Tuesday: Parlons d ’ innovation: Nouvelles initiatives d’étiquetage sur l’impact environnemental des aliments Wednesday: 50 Canadian FoodTech Resources – Canada ’ s Smartest Kitchen Thursday: Company Spotlight – App8 Incorporated Friday: News File Something to Celebrate March 20 is World Flour Day! Established in 2019 by Germany’s FlourWorld Museum , World Flour Day celebrates the importance of flour in our diets and in feeding people worldwide. The theme of World Flour Day 2023 is the future of flour in terms processing, sustainability, research and new food development, technology, education, and careers. Food Facts Grocery Dive recently released its forecast for plant-based products, prepared for CII Foods. The new report , From Trend to Lifestyle, What’s Next for Plant-Based Foods in 2023? , reveals that North Americans are trying to eat more fruits and vegetables, as well as more plant-based meat alternatives. Here’s what else it found: Plant-based foods are a $7.4 billion market in the U.S. 36% of Gen Z limit the amount of meat they consume. 22% of consumers surveyed say they are flexitarians – they eat meat but focus on eating less of it – 3% say they are vegetarian, 2% say they are pescatarians, and 2% say they’re vegan. 44% of consumers say they don’t like the taste of plant-based foods, and 67% say they would be willing to eat more plant-based products if they tasted better. Happy YODLing!

Community ManagerMar 20, 2023

News File – March 17, 2023

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: CFIN Members ABOUND on NPC's Canada's Game Changers List! Special Report - What's Ahead for Plant-based Foods in 2023 New Ventures BC and 30 Under 30 comp Around the Food World CFIN has a new CEO . Read more about Dana McCauley and her plans for CFIN as we enter year two of the organization. Plant-based cheese maker Daiya has announced a multi-million-dollar investment in fermentation technology that it says will help the company create a product that is “ tastier, meltier, and stretchier .” Kraft Peanut Butter has launched limited-edition Welcome Home Jars of peanut butter featuring labels in five of the most commonly spoken languages by newcomers to Canada , as well as other information for immigrants. Did you Kno w? The Hartman Group has published a new white paper called Fermenti n g the Future: The Growing Opportunity for Products Made with Precision Fermentation , in coordination with Perfect Day and Cargill. The paper covers the results of a survey by the Hartman Group measuring consumer attitudes towards food and technology, as well as interest in precision fermentation. Here’s what the report found: 77% of people familiar with precision fermentation say they’re likely to purchase products made with ingredients created through the process. The U.S. precision fermentation market is projected to grow to more than 132 million adults by 2027. Three in five Americans believe science and technology can make food more sustainable , and 56% say it can make food healthier. 52% of consumers say they would significantly change their lifestyle to be more environmentally friendly . 60% of Millennials and 55% of Gen Z say they look for f ood and beverage products from companies that prioritize sustainability and animal welfare . After learning about precision fermentation, 85% of Millennials and 84% of Gen Z say they would likely try products containing ingredients made with the process.

Community ManagerMar 17, 2023

Company Spotlight – Cyberworks Robotics

This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding . Markham, ON-based Cyberw o rks Robotics provides autonomous self-driving technology for material handling forklifts and tow-tuggers as well as industrial floor scrubbers. This allows f ood and be verage producers and distributors to mitigate labour shortages, save labour costs, increase efficiency, redeploy labour to higher value-add roles , and increase plant safety. The company received $227,946 in funding to develop autonomous self-driving tow tugs for food distribution centre logistics. We spoke to Vivek Burhanpurkar, CEO of Cyberworks Robotics , to hear more about the company and its plans. Q: What is your company’s mission? A: Our mission is to reduce costs to the consumer. We enable this by reducing labour shortages and labour costs for f ood and b everage companies by providing self-driving solutions for common tasks like operation of forklifts and floor scrubbers. Q: Why did you apply for this funding and how will you use it? A: We want to work with early adopters within the f ood and b everage i ndustry to pilot test and optimize our technology for specific needs of the industry. Q: What excites you most about working in this area of the food industry? A: The food and b everage industry spends hundreds of millions annually on labour for mundane tasks that don’t add value to the bottom line and which ultimately contribute to food inflation. Our technology will help to increase efficiency and reduce the cost of essential foods to the consumer. 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: Collaboration is essential for us in order to optimize our technology for the nuances of the f ood and b everage industry. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding is essential to companies like ours in order to bridge the gap between early adopters and new technologies to mitigate risks for both parties and accelerate the rollout of new technologies. Q: Looking ahead, what’s on the horizon for your company? A: We are deploying our technology to other applications , ranging from self-driving personal transport for people with disabilities to self-driving tractors , to continue to improve the deployment of labour and drive efficiency gains for Canadian companies. Q: What are your passions or hobbies outside of work? A: When I’m not working I enjoy hiking, travelling and catching up on the latest technology developments. Q: If you had to pick one person to make you a meal, who would you choose? A: Jacinda Ardern .

Community ManagerMar 16, 2023

50 Canadian FoodTech Resources – The Centre of Seafood Innovation at Vancouver Island University

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: Centre of Seafood Innovation at Vancouver Island University (CSI) Location: Bowser, BC Mission: CSI is an innovation hub that helps c ompanies to extract more value from sustainable seafood harvests. Focus: The centre s upports entrepreneurs with business development, public education, and workforce attraction projects to foster ongoing innovation. It focuses on companies producing value - added seafood products, and products that complement seafood products such as sauces, dips or seasonings. Services: CSI helps seafood entrepreneurs access applied research, i nfrastructure, equipment , and services. It offers businesses support with project development, coaching, workshops, and event space rentals , and has a provincially inspected commercial-grade kitchen suitable for creating i nstitutional products, preparing seafood-based meals and snacks, developing bench-top products , and demonstrating new recipes and culinary techniques in-person or virtually . The 2,000-sq.-ft. kitchen features: Two high-end culinary ovens A c ommercial induction range Five sinks (2 x 2-bay washing stations) Coolers and freezers (reach-in) Dry storage A c ommercial dishwasher Stainless countertops Prep stations Audio-visual equipment for training purposes What you need to know: T o help support BC food entrepreneurs , CSI regularly partner s on projects with Vancouver Island University’s culinary arts department as well as other faculties. The centre is based in the school’s Deep Bay Marine Field Station , and is part of the BC Food Hub Network. Notable News: Each month CSI hosts a public lunch-and-learn series called Let’s Talk Seafood…and eat it too! designed to highlight the impacts of food - based public education on citizens’ perceptions of shellfish farming. Past projects include the Oyster Challenge, which showcased the use of oysters processed with High Pressure Processing (HPP) ; a partnership with Omega Pacific Hatcheries to help capture maximum value for its farmed sturgeon harvest ; and a project to assess Modified Atmosphere Packaging (MAP) as a treatment to keep Japanese scallops alive for transportation. Get Involved : Contact Debra Hellbach , manager of the Centre of Seafood Innovation at Debra.Hellbach@viu.ca , or reach out to our Regional Innovation Director Lavina Gully .

Community ManagerMar 15, 2023

Explained: New Harvest

What is it? New Harvest is a global non-profit research institute advancing the science of cellular agriculture . The organization raises funds from donors to develop the research ecosystem and cutting-edge technology needed to create a more sustainable food system. The organization ’s global headquarters is in Sacr amento, CA, while New Harvest Canada is based in Edmonton, AB. What it does New Harvest has helped launch companies working to develop and commercialize cellular food products , and works on a variety of initiatives surrounding cellular food, often in collaboration with industry , including applied research, group studies, and crowdfunding. New Harvest offers companies free resources such as the OpenCellAg Repositor y , an easily accessible repository of journal articles, book chapters, presentations, and more, and an image library featuring cellular agriculture visual resources. It also funds projects through a research fellowship, seed grant, and dissertation award. Since its establishment in 2002, New Harvest has funded 54 research grants, and helped create roughly 600 jobs through its support of new startups , and launched nine collaborative initiatives. Networking Conference New Harvest offers annual conference on cellular agriculture, covering scientific breakthroughs and commercial developments, and bringing together researchers in the industry from around the world. Click here to view coverage of the 2022 event. For more on New Harvest and the cellular agriculture process , here’s a discussion between Alex Barlow , director of programs for CFIN, and Yadira Tejeda Saladana , director of responsible research and innovation with New Harvest Canada .

Community ManagerMar 14, 2023

The Tablesetter – March 13, 2023

Happy Monday CFIN members! Here’s your weekly heads up on what’s happening on YODL and around the food world this week. The YODL Menu Monday: The Tablesetter – March 13 , 2023 Tuesday: Explainer: New Harvest Wednesday: 50 Canadian FoodTech Resources – Centre of Seafood Innovation at Vancouver Island University Thursday: Company Spotlight – Cyberworks Robotics Friday: News File Something to Celebrate March 12 to 18 is National Bubble Gum W eek! Celebrated since 1975, the week has grown to include events around the world, including competitions to create unique new flavours. The first commercial bubble gum was Blibber-Blubber, produced in the U.S. in 1906 by Frank Fleer. Pink was the only food colouring available at the time, giving bubble gum its signature colour. Food Facts The Hot Plate from Tag has released its 2023 Flavor & Trend Forecast . According to the report, healthy snacks, nostalgic desserts , and traditional cooking techniques are back in style. Here’s Tag’s top 10 food and beverage trends for 2023 : 1. Plant-based 2. Crispy 3. Curry 4. Heritage pasta 5. Mindful snacking 6. Ube 7. Hybrid vegetables 8. Confit everything 9. Vintage desserts 10. Cultivated meat Happy YODLing!

Community ManagerMar 13, 2023

News File – March 10, 2023

Each Friday we’ll bring you a roundup of news from CFIN, YODL and around the food world. As seen on YODL Check out this week’s most viewed discussions: CFIN Members ABOUND on NPC's Canada's Game Changers List! Happy International Women's Day! Organic Instant Coffee - Local to GTA / Southern Ontario Around the Food World Canadian Women in Food held its Full Tilt 2023 conference and marketplace celebrating International Women’s Day on March 8. A U.S. appeals court has ruled that the name “gruyère” can be used on cheese made outside of France and the G ruyère region of Switzerland. UK organization GenM says food and beverage brands should consider developing products that are menopause friendly, or that help ease the symptoms associated with menopause. Did you Kno w? According to Cult Food Science , the Royal Bank of Canada has identified cellular agriculture as one of the top technologies to help transform Canada into a low carbon agriculture producer. Canada’s agriculture and food industries currently produce approximately 10% of the annual national greenhouse gas emissions, which is roughly 93 megatonnes. Investing in new technologies could help reduce emissions from these sectors by up to 40%. However, the Royal Bank says investment by private equity and venture capital in Canada’s cellular agriculture and food industries is currently lower than it needs to be – US$91 million compared to more than $7 billion globally – if Canada is to be competitive worldwide in this market.

Community ManagerMar 10, 2023

Company Spotlight – Liven Proteins

The Liven Protein team, with (centre) Fei Luo, company co-founder and CEO. This is one in a series of interviews with CFIN member companies that have successfully applied for and received funding. Toronto, ON-based Liven Proteins Corp. makes animal-free, functional and sustainable protein ingredients. The company’s first product is animal-free collagen to provide specialty nutrition such as skin and joint health in functional beverages, and a unique gelling texture to improve mouthfeel of alternative protein foods. These functionalities were previously only available through animal-derived collagen. By making collagen animal-free, more sustainable plant-based food and beverages have access to these key functionalities and therefore help them to reach parity to animal products. Liven Proteins is also working on using side stream from the plant-based food industry as raw materials, reducing cost and making its process more sustainable. The company received $99,926.00 in funding to optimize its bioprocess for upcycling starch streams and to test additional side streams in the food industry as a starting material to build a versatile fermentation platform for animal-free protein manufacturing. We spoke to Fei Luo, co- founder and CEO of Liven Proteins, to hear more about the company and its plans. Q: What is your company’s mission? A: Our mission is to enable a sustainable, nutritious and delicious future through animal-free protein ingredients with superior functionality. Q: W h y did you apply for this funding and how will you use it? A: We applied for this funding to test different food industry side stream s as raw materials for collagen production , develop a novel process to produce consistent input for fermentation from different feedstock, and thereby de-risk the technology. This funding will support Liven’s establishment of a bioprocess facility, expand the team to include a bioprocess engineer, and validate the use of multiple side streams in our collagen production (fermentation) process. Q: What excites you most about working in this area of the food industry? A: The potential sustainability impact of this innovation – craft design ed protein ingredients to enable functionality without animals, and a novel process to convert los t food to valuable protein ingredients – is massive. 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: I nnovation in the food industry requires the whole supply chain to be involved! There are many players so sometimes it is difficult to find the right fit. I hope there are more key connectors with domain expertise available to matchmake! Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding is instrumental for technologies at start up. Otherwise, it is challenging for companies such as Liven to secure funds from customers or investors to fund innovations that have not yet been validated . Q: Looking ahead, what’s on the horizon for your company? A: Scal ing up production so food and beverage compan ies will be able to test out our ingredients! Q: What are your passions or hobbies outside of work? A: Jogging, trekking, camping – spend ing time in the nature. Q: If you had to pick one person to make you a meal, who would you choose? A: Daniel Humm , owner of Eleven Madison Park in New York . I’m really curious about his three-Michelin star vegan restaurant, and the secret sauce! Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.

Community ManagerMar 9, 2023

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