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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 Tablesetter – November 14, 2022

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 Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. Monday: The Tablesetter – November 14 Tuesday: Canada’s Import Replacement Opportunity (video featuring @Dana McCauley ) Wednesday: CFIN’s roundtable discussions revisited Thursday: Member profile – Escarpment Laboratories Friday: News File Something to Celebrate Today is National Pickle Day! Pickles have been made for thousands of years, and there’s evidence that the Mesopotamians began pickling cucumbers as early as 2400 BCE. There’s a wide range of sweet and sour pickles on the market today, including favourites dill, kosher, bread and butter, and gherkins (also known as cornichons). Food Facts According to New Canadian Media , Canada is one of the top five buyers of pickles worldwide, and imported US$47.1 million worth of pickles in 2020. Although not all pickles are fermented, and are instead processed with vinegar, fermented varieties offer probiotic benefits and antioxidants. Pickles are low in calories have almost no fat, and contain calcium, vitamin K, vitamin A and potassium. A study in Medicine & Science in Sports and Exercise also revealed that drinking fermented pickle juice can relieve muscle cramps. At the same time, pickles are packed with salt, so some sources say be wary of overconsumption. Happy YODLing!

Community ManagerNov 14, 2022

News File – November 11, 2022

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: Is honey plant based? | Open Forum (cfin-rcia.ca) The Flight of the Private Label Category | Open Forum (cfin-rcia.ca) Should plant-based products be sold alongside meat? | Open Forum (cfin-rcia.ca) Around the Food World Air Canada’s enRoute magazine has published its list of the Top 10 new Canadian restaurants for 2022 . Mintel has released its Global Consumer Trends report for 2023. The EU-funded Like-A-Pro project is hoping to move the alternative protein category from niche to mainstream with consumers. Did you Know? The Specialty Food Association recently released The State of the Specialty Food Industry Report . The survey asked consumers who share in or take primary responsibility for grocery shopping in their household about their purchasing habits when it comes to specialty food. Here are some of the findings: 76% of consumers surveyed say they buy specialty food. Incidence of purchase has remained the same for all demographic groups, but has risen 6% in the past year among millennials, the core specialty food consumers. Purchases in eight of the top 10 specialty food categories have increased in the past two years, primarily from consumers cooking more meals at home. 25% of consumers buying specialty foods say they like to shop in stores that feature diverse suppliers, such as women-owned businesses. Specialty food consumers say they care about attributes such as organic, sustainable and upcycled, and look for products that are better for the environment. Specialty food consumers buy an average of 6.4 items online, compared to 15 items during in-store purchases.

Community ManagerNov 11, 2022

Company Spotlight – PLAN Automation Inc.

This is one in a series of profiles of CFIN members that have successfully applied for and received funding through CFIN’s Innovation Booster program . Bolton, ON-based PLAN Automation Inc. uses state-of-the-art X-ray technology to inspect clients’ products, separating good from suspect product, in order for clients to feel secure in releasing its products to market. This technology works with a variety of food and beverage and consumer goods and can flag various types and dimensions of foreign matter at line speed. PLAN Automation received $100,000 in funding towards its pilot of novel foreign matter reclamation technology for food and beverage products. CFIN sat down with PLAN Automation’s CFO Marcello LaGrotta to discuss the company. Q: What is your company’s mission? A: PLAN Automation Inc. seeks to continuously expand both its knowledge and category leading manufacturing and service base to provide clients large and small an exact equipment and service solution to their specific needs. Q: Why did you apply for this funding and how will you use it? A: Since its inception, PLAN has been a key partner to several food and beverage clients, providing goods and services designed to both improve the manufacturing process as well as keep our food supply safe. It came to our attention that to help serve as many clients as possible, PLAN needed to provide a reclaim service that was completely reliable, flexible (could be performed at the client’s site as well as at our facility), and cost effective. This funding will go a very long way in assisting PLAN in meeting these objectives, for the betterment of all our food and beverage providers. Q: What excites you most about working in this area of the food industry? A: Food and beverage is a necessity, and PLAN is proud to be a significant part of a safe and reliable food and beverage supply chain. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding is critical to any Canadian SME participating in a very competitive market. PLAN has the potential to reach hundreds if not thousands of clients large and small and assist them in achieving their production and safety goals in a very cost-effective manner, which improves competitiveness for all Canadians. PLAN also employs a highly skilled workforce. Public funding allows companies like PLAN to stretch its workforce in ways that would otherwise not be possible. Q: Looking ahead, what’s on the horizon for your company? A: As a result of this funding, PLAN can continue its journey to reaching as many clients as possible with our novel solution to food safety. Q: If you had to pick one person to make you a meal, who would you choose? A: We surveyed all team members and the clear winner is…our moms. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.

Community ManagerNov 10, 2022

Collaboration in the Food and Beverage Industry

Community ManagerNov 9, 2022

Preview of CFIN’s Cybersecurity Webinar Series

Community ManagerNov 8, 2022

The Tablesetter – November 7, 2022

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 Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. Monday: The Tablesetter – November 7 Tuesday: Preview of CFIN’s cybersecurity webinars (video) Wednesday: Collaboration in the food and beverage industry (video) Thursday: Member profile – Plan Automation Friday: News File Something to Celebrate November 8 is National Cappuccino Day! Cappuccino beverages first appeared in late 17 th century Vienna, Austria, and were thought to have been created by the Capuchin monks – the name cappuccino refers to the dark brown colour of the monk’s hooded robes. Today an average cup of cappuccino has 30 mL of espresso and 60 mLs each of steamed and frothed milk. Food Facts Canadians consume between 210 to 238 mg of caffeine per day each, making it Canada’s most widely used psychoactive substance according to CAMH . Naturally occurring caffeine is found in coffee, tea, colas, and chocolate, and is added to energy drinks and some medications. The amount of caffeine in a beverage varies, with up to 154 mg in an average cup of cappuccino, to 135 mg in brewed coffee, and between 36 and 50 mg in a 355-mL can of cola. CAMH says moderate consumption of up to 400 mg of caffeine a day (about three 237-mL cups of coffee) will rarely harm a healthy adult. Happy YODLing!

Community ManagerNov 7, 2022

News File – November 4, 2022

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: Access $12K in non-equity funding for your food sustainability startup! Food Safety Innovation Une journée sur le numérique présentée par le Carrefour de l'Industrie Bioalimentaire de l'île de Montréal (CIBÎM) Around the Food World CFIB’s latest Business Barometer shows that only 38% of small Canadian businesses believe they are in good financial shape. Bioengineering company The Cultivated B. has opened a 130,000-sq.-ft. manufacturing facility in Burlington, ON. Researchers in France are looking at banana DNA to help future-proof the sector. Did you Know? According to a recent Equifax Canada consumer survey , inflation and rising interest rates have led more Canadians to rely on credit to get by. Yet only 50% of those surveyed said they feel comfortable about their personal economic outlook. Other findings include: The average credit card balance was $2,121, a record high, at the end of September 2022. Average non-mortgage debt per consumer was $21,188. 59% of Canadians surveyed said they’re looking for deals at grocery stores more than last year, and 54% said they’re cutting back on groceries altogether. 52% of all respondents said they are worried about paying their bills, but 73% of consumers aged 65 and older say they are worried. 53% of respondents said they have a lot of anxiety about their personal debt levels. Although average credit card debt decreased during the pandemic, credit card usage has increased for six consecutive quarters and is reaching “historic highs.”

Community ManagerNov 4, 2022

Company Spotlight - Forward Water Technologies Corporation

This is one in a series of profiles of CFIN members that have successfully applied for and received funding through CFIN's Innovation Booster program . Toronto, ON-based Forward Water Technologies can extract pure water from liquid streams with no energy input and without consuming any chemicals. The company can concentrate liquids to intensify flavours and aromas without damaging the tastes and fragrances using minimal energy, which also minimizes CO 2 emissions. Forward Water Technologies received $97,773 in funding to complete its forward osmosis foodstuff concentration system polymer study and production project. CFIN sat down with Forward Water Technologies’ president and CEO Howie Honeyman to talk about the company. Q: What is your company’s mission? A: Forward Water is working to eliminate wastewater and make water a circular part of manufacturing infrastructure, meaning it gets used indefinitely and never needs to be discarded. Q: Why did you apply for this funding and how will you use it? A: Concentrates are critical parts of the food industry, so making them better at lower costs without producing CO 2 is a huge advancement. This funding will allow us to accelerate by aiding the scaling up of an enabling and proprietary material needed for our process. Q: What excites you most about working in this area of the food industry? A: Making current food products better and creating new ones, while reducing CO 2 emissions and at the same time lowering costs, is a win for everyone. So what motivates us is making products that can impact everyone in a positive way. Q: Please comment on the importance of public funding to help companies clear innovation hurdles and access leveraged funds. A: Public funding has been critical to supporting innovation especially in cleantech. Forward Water has been fortunate enough to greatly benefit from this type of funding and without it never would have been able to achieve lift off. The CFIN Booster funding is enabling for us. Q: Looking ahead, what’s on the horizon for your company? A: Specifically for this project the horizon goal is on building partnerships within the food and beverage industry to deliver a wealth of improved and new concentrates. Q: What are your passions or hobbies outside of work? A: Outdoors when we can. We all enjoy hiking, camping and canoeing – which touches on how much we see water as an important resource! Q: If you had to pick one person to make you a meal, who would you choose? A: Guy Fieri. We’re street food kind of people and he’s closer to that than the rest. Ready to access funding for your innovative initiative? Click here to find out more about CFIN’s funding programs.

Community ManagerNov 3, 2022

Preview of ADM Montreal 2022

Click here to see which CFIN members will be at the show. Registration to ADM is free for qualified attendees. Click here for more information about the show and to register.

Community ManagerNov 2, 2022

What YODLers are Saying – YODL's Top 5 Discussions, October 2022

The weather may be getting colder, but YODL was hot in October! In case you missed them, here are the top five discussions taking place in the past month. Number 5 Consumer Eating Occasions | Open Forum (cfin-rcia.ca) Many YODLers are looking for more information on eating occasions for different consumer demographics. Number 4 Extended Shelf Life for Cold Brew Coffee | Open Forum (cfin-rcia.ca) Station Cold Brew is looking for partners who can offer shelf-stability solutions for food and beverages. Number 3 Nutritional Labelling Software/Translation Services - Reco's needed | Open Forum (cfin-rcia.ca) It seems that everyone is looking for a good nutritional labelling software and/or service provider. Number 2 Sustainable Market Share Index Report | Open Forum (cfin-rcia.ca) Over the past six years, sustainability-marketed products were responsible for one third of all growth in the U.S. consumer packaged goods market. Number 1 Extended shelf life for fresh produce | Open Forum (cfin-rcia.ca) Not surprisingly, many YODLers are interested in the fact that BioShur Inc. is developing an alternative packaging material designed to extend the shelf life of fresh fruit and vegetables. What’s been your favourite article or discussion post on YODL so far? And if you haven’t joined the discussion yet, why not? Happy YODLing!

Community ManagerNov 1, 2022

The Tablesetter – October 31

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 Did you notice we added a YODL Menu widget to our homepage? Now you can easily access all of our articles and keep track of what’s coming up. Monday: The Tablesetter – October 31 Tuesday: Top YODL discussions from the past month Wednesday: Preview of ADM Montreal (video) Thursday: Member profile – Forward Water Technologies Friday: News File Something to Celebrate Today is Halloween! There are some candies that, like a ghost, only appear during Halloween season, never to be seen outside of October. That includes the highly divisive candy corn and, exclusive to Canada, molasses kisses. Both regularly make it onto the list of worst Halloween candies, and molasses kisses even appeared in a National Post video “explaining” the longevity of the sticky treat. Food Facts According to Halloween Alley , these are Canadians’ favourite Halloween snacks: Reese’s Peanut Butter Cups Skittles M&Ms Starburst Snickers Mars Kit Kat Sour Patch Kids Coffee Crisp Hershey’s Kisses What’s your favourite Halloween treat? Happy YODLing!

Community ManagerOct 31, 2022

News File – October 28

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: Nutritional Labelling Software/Translation Services - Reco's needed | Open Forum (cfin-rcia.ca) Extended Shelf Life for Cold Brew Coffee | Open Forum (cfin-rcia.ca) Recap of our 2nd New Member Meetup! | Open Forum (cfin-rcia.ca) Around the Food World Innova Market Insight recently released part one of its Top Ten Trends for 2023 , based on consumer surveys from around the world. Whole Foods Market also launched its forecast of the top 10 food trends for 2023 . Mercy for Animals has published its second annual Canada Animal Welfare Scorecard , ranking 55 brands on their animal welfare policies and performance. Did you Know? Deloitte’s 2022 holiday retail outlook suggests that Canadians will be limiting how much they spend during the holiday season this year, and are looking for more deals from brands and retailers. Here are a few of the findings: 37% of consumers polled plan to start their holiday shopping earlier this year to find the best deals. 41% of consumers say they’ll buy only what their family needs this year. 72% of shoppers will shift brands if their preferred brand is too expensive. 47% of shoppers say cost concerns would impact their willingness to buy more sustainable and ethical products or services, while 28% say they don’t think these purchases make much of a difference. 51% of consumers say they would prefer to shop instore rather than online this holiday season, and say 56% of the household holiday budget will be spent instore. 70% of shoppers say they will buy from retailers with the lowest price this year.

Community ManagerOct 28, 2022

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