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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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Cultivating Success – Takeaways from YEX Serums

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 . Last week CFIN released its latest member virtual experience, Cultivating Success: Canada's Big Biomanufacturing Opportunity . The experience was hosted by cellular food experts Dr. Lenore Newman of the Food and Agriculture Institute at the University of the Fraser Valley in BC, and Dr. Evan Fraser of the Arrell Food Institute at the University of Guelph in Ontario. The event featured many examples of Canadian cellular food companies, including YEX Serums , a Toronto, ON-based biotechnology research company developing media and nutrients for cellular culture growth. Here’s YEX co-founder Dr. Hon Leong talking about what it was like participating in the experience. Q: Tell us a bit about your company and what you do. Leong: YEX is a company that is manufacturing a product that will enable companies to make their lab-grown meat products profitably and in an environmentally friendly way. Q: Y ou were onsite at Immersion Room for the shooting of the documentary. What was that experience like? Leong: Honestly, it was one the most incredible experiences of my life. I enjoyed every minute of it. Being in an office and in a lab all day – it was such a contrast. All of the equipment and professional filmmakers that day made it feel so glamorous. It was a wonderful experience for me. Q: Why do you think it’s important to explain what the cellular food industry is and to showcase Canadian companies in this space? Leong: I think that its going to be the future of meat and in Canada there are several companies that are involved in innovation and production. Canada is not lagging behind , and with more exposure and time, Canada could be helping lead the frontier of this new food industry. Q: H ow do you see the cellular food sector progressing in the short and long term? Leong: Its hard to say but I am optimistic. As I learn about more and more Canadian companies involved in this, I am becoming optimistic that in the short term there will be some Canadian successes. In the long term, I’m hoping that food grocers will take notice and help Canadian companies better market and communicate the benefits of this new type of food. Q: Anything else you’d like to add? Leong: YEX is hoping to be a major player in the cell ag field by helping others with their media needs. We offer something that is truly innovative and will lead to delicious tasting food products. To connect with YEX , reach out to your Regional Innovation Director. In case you missed it, here's Cultivating Success: Canada's Big Biomanufacturing Opportunity .

Community ManagerMay 23, 2023

Cultivating Success – Takeaways from Evolved Meats

Community ManagerMay 23, 2023

IN 30 – Ghost Kitchens

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 . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at ghost kitchens, a commercial foodservice operation without a traditional storefront or restaurant . Also known as virtual restaurants or dark kitchens , i n many of these establishments food is ordered online and food is prepared for delivery only, for a cashless transaction. The Overview Canadian Institute of Food Safety - What is A Ghost Kitchen? Learn the key differences between a ghost kitchen and a traditional foodservice operation. Kickfin - What Are Ghost Kitchens: Everything You Need to Know More about the pros and cons of using or setting up a ghost kitchen. Medium - Cloud Kitchens: The Underdogs Of The Food Industry Statista says the cloud kitchen format is expected to grow 12% through 2024. The Restaurant Times - 7 Pitfalls to Avoid when Running a Cloud Kitchen Business in 2023 Some common mistakes operators may face when running a ghost kitchen. The Canadian Connection Ghost Kitchens Brand is a Canadian company that partners with fast food brands to create scalable , multi-tenant ghost kitchen concepts across North America for third-party delivery, as well as offering standalone, mall and big box store locations for walk-in customers and customer pick up. Wandereater - 9 Best Ghost Kitchens in Canada Nine independent Canadian brands which rely on ghost kitchens. Social Media @virtualdiningco (Facebook) Virtual Dining Concepts works with existing restaurants and startups to establish delivery-only brands around the world. Nextbite (LinkedIn) Nextbite Brands matches companies with under-utilized kitchens to help them enter the virtual restaurant space. @freshmenu (Instagram) Ghost kitchens are thriving in India, where FreshMenu is based. The company offers an extensive menu of international cuisine prepared fresh daily. Overtime If you’ve got more than 30 minutes, these are for you: Spotify – Ghost Kitchen Trends This podcast looks at the business trends and concepts driving the ghost kitchen phenomenon. YouTube – CloudKitchens : How it Works

Community ManagerMay 22, 2023

Staff Picks – Tyson MacInnis

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 one in a series of articles highlighting what CFIN staff are reading, listening to, watching, and posting. This week we’re checking in with Regional Innovation Director for Atlantic Canada, Tyson MacInnis. What are you reading? I just finished reading Blink by Malcolm Gladwell. I ’ve enjoyed a couple of his books in the past such as the Tipping Point and Outliers , but I somehow had missed reading Blink . In a nutshell , it’s about how and why we make gut decisions – when it’s a good thing and sometimes when it’s not. Prior to that, I brushed up on an old personal finance classic on our bookshelf The Wealthy Barber , as I was helping my son out with some money strategy tips. Next on my list is the realization that doing the same things and expecting different results clearly isn’t working for my golf game, so I’m going to turn to Ben Hogan’s F ive L essons : The Modern Fundamentals of Golf for some help! What are you listening to? 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 B uilt T his , Next in Travel & Dining , and Mid-Day Squares . Who are you following? I usually do a quick review of Entrevestor to keep up with the latest start-up and investment news in Atlantic Canada and The Spoon for their quick summary of foodtech news. What are you watching? Not the Maple Leafs or the Oilers which is very disappointing since it’s been 30 years since a Canadian team won the Stanley C up. What are you posting about? I like to post about member achievements and help members with requests they post in YODL.

Community ManagerMay 19, 2023

AI + Food – Mycionics

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 series showcases Canadian foodtech companies that 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 featuring Putnam, ON -based Mycionics. What T hey D o Mycionics has developed a fully automated mushroom harvesting system using novel advanced robotics and automation. The entire harvesting process is optimized through the application of data analytics, machine learning and artificial intelligence. The system , which is highly modular and structured in a way that can be easily applied to other crops and industries , offers mushroom farms a competitive edge against the global labour shortage afflicting the industry. Mycionics is the first company in the world to successfully automate the end-to-end mushroom harvesting process for the fresh market. How T he y’re U sing AI Stefan Glibetic , lead engineer and CTO for Mycionics , says the company’s machine vision system applies a combination of algorithms, including AI, to process the vision data to determine mushroom properties, and how to pick those mushrooms effectively and without damage. The system also capture s environmental microclimate data, such us temperature, humidity and C O 2 , which helps the farmer visualize their growing environment and grow higher - quality mushrooms. In the Media YODL – Robotics in Action

Community ManagerMay 18, 2023

50 Canadian FoodTech Resources – Platform Calgary

Community ManagerMay 17, 2023

Cultivating Success – Top 5 Takeaways

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 . Yesterday , CFIN premiered i ts latest virtual experience -- Cultivating Succes s : Canada's Big Biomanufacturing Opportunity . The experience was hosted by cellular food experts Dr. Lenore Newman of the Food and Agriculture Institute at the University of the Fraser Valley in BC, and Dr. Evan Fraser of the Arrell Food Institute at the University of Guelph in Ontario . Many Ca nadian cellular food companies were featured in the experience a nd explained the potential of this emerging technology to change how we produce, purchase and consume food. Here are the top five takeaways from the experience : 1. Cellular food techniques such as precision fermentation have been used for decades. V egetable rennet created through precision fermentation has been used in cheesemaking s ince the 1990s. Cellular agriculture is a new tool to ensure there is enough protein to feed the world, as well as in-demand products with limited supply, such as coffee , vanilla and chocolate. It won’t necessarily replace traditional agriculture and food processing; it will supplement it. 2 . The cost of cellular food technology has decreased significantly in the past 10 years . The first hamburger created through cellular food processes in 201 3 cost more than $300,000. Today that same hamburger costs approximately $10 to create in the lab. The cost of producing cellular food will continue to decrease as new processes , technology , growth mediums , and companies enter the space and create a localized, sustainable supply chain. 3. Harvesting cells from an animal through a biopsy doesn’t harm the animal. Cells can then be modified to create immortalized cells that multiply indefinitely, meaning no more animal samples are required . Other animal products, like leather and silk, can also be created through the cellular process. Lab- grown products taste identical to the original animal product and have the same nutrition profile . 4. C anada is poised to become a global leader in cellular food. Canada currently exports many of its raw materials for processing elsewhere. Using cellular techniques means that more raw materials would stay in Canada for local processing, while helping the food industry lower its greenhouse gas emissions and its environmental and carbon footprint. Having a made-in-Canada solution for food processing would also help mitigate food scarcity and inflation, and boost supply chain resilience. 5. There are already several Canadian companies innovating to develop cellular food products, including protein and value-added ingredients such as fat and glutamates. Canada has a natural advantage in this field as we have a plentiful supply of biomass (organic material from plants and animals), technical knowledge, foodtech resources, a stable market, and a strong regulatory system . Here’s more about the companies featured in Cutivating Success: Ardra Inc. - Ardra produces sustainable, natural ing r edients through precision fermentation. Ardra is now developing a process for the fermentation-based production of heme as a natural flavour ingredient. Evolved Meats - Evolved Meats is a cultivated meat company based in Kitchener, ON. The company is creating cultivated pork belly that will be identical to conventional pork belly. Liven Proteins – Liven Proteins Corp. makes animal-free, f unctional and sustainable protein ingredients. The company is currently o ptimizing its bioprocess for upcycling starch streams and to test a dditional side streams in the food industry as a starting material to build a fermentation platform for animal-free protein manufacturing. YEX Serums – YEX Serums is a biotechnology research company developing media and nutrients for cellular culture growth.

Community ManagerMay 17, 2023

Meet a Member – Rebecca Prime

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 . Since launching in 2022, CFIN has grown to more than 2,600 members, which includes professionals from every sector of the food industry. This series highlights the many different CFIN members across Canada who visit YODL to learn, make connections, find funding, and discover new ways to grow their businesses. Beckie Prime Founder, Beck’s Bro t h Kitchener, ON Tell us a bit about your job Beck’s Broth has joined the circular food economy to deliver delicious bone broths infused with chocolate or cold brew coffee. We supply our neighbours with the nourishment of bone broth mixed with the delicious richness of soothing beverages you’ve enjoyed your whole life. How is YODL helping you do your job ? Through the connections I have met on YODL, we have learned how to become more efficient with product production and gain clarity during our product development stage. How often do you visit YODL ? Once or twice a week. Can you tell us something you’ve learned on YODL ? We learned how to cook our bone broth down quickly using brewing equipment. What type of connection partners are you looking for ? Experts in product development and manufacturing. What is your favourite aspect of YODL ? The community of like-minded individuals. What area of food innovation interests you the most ? How there are endless opportunities when it comes to upcycled ingredients! What’s been your favourite discussion post or article? I really enjoyed reading topics that focus on co-packing. I’ve never worked with a co-packer before. I know Beck’s Broth will be making the shift soon enough. What is your favourite food and/or beverage? Bone broth, of course! Interested in participating in our Meet a Member series? Contact your Regional Innovation Director for more information!

Community ManagerMay 16, 2023

IN 30 – Cobots

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 . Sometimes, all it takes is 30 minutes to learn the ins and outs of new food technologies and trends that are transforming the food and beverage industry. In this series, we’ll dig into a food innovation topic and link you to content and resources so you can become a master on the topic in 30 minutes (or less!). This week, we’re looking at the use of cobots , collaborative robotic systems that work alongside human workers, and their use in the food industry . The Overview WiredWorkers - What is a cobot? The ultimate collaborative robot guide Learn how cobots differ from robots, and how their use can benefit any manufacturing operation. WiredWorkers - Cobots in the foo d industry A deeper dive into the ways cobots are being used in the food and beverage industry to solve common challenges such as labour shortages and safety concerns. Collaborative Robotics - 7 reasons why manufacturers should invest in cobots Even more reasons why food companies are looking at cobots to boost efficiency and ensure product consistency. The Canadian Connection Cyberworks Robotics provides autonomous self-driving technology for material handling forklifts and tow-tuggers as well as industrial floor scrubbers. Kinova produces robotics including the Link 6, a collaborative robot designed to work with grippers, vacuum applications, weld tips and other cobot tools. Social Medi a @Universal_Robot (Twitter) Denmark’s Universal Robot offers cobots for food manufacturing worldwide. Cobotnation (Instagram) Cobot Nation creates custom designed automation systems for a range of industries. Overtime If you’ve got more than 30 minutes, these are for you: YouTube – What are Cobots?

Community ManagerMay 15, 2023

Staff Picks – Adrianne Assenheim

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 one in a series of articles highlighting what CFIN staff are reading, listening to, watching, and posting. This time we’re checking in with CFIN’s Communications Specialist Adrianne Assenheim . What are you reading? 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 veg gie haul from our garden this year. I’ve also been reading up on using foraged plants for pigments in art . What are you listening to? I’ll be honest, I spend most of my spare listening time turning my dogged curiosity to pondering cold cases , so lately it’s been a lot of Buried Bones , Tenfold More Wicked and CBC True Crime podcasts. Otherwise, you’ll find me on Spotify listening to anything I can belt out. Singing keeps me present. Who are you following? It’s officially veggie gardening time in Ontario, so I am mostly following heirloom gardeners like @poppy.okotcha . I can’t get enough of her content. What are you watching? When I need a hit of dreamy regenerative ag, I’ll watch The Biggest Little Farm again and again, but I’ve been catching up on Schmigadoon! and Only Murders in the Building lately as I get ready for a juicy summer of The Great and Bridgerton . I am always interested in how creatives choose to tell stories visually, so I tend to consume anything and everything I can, when I’m not chasing my two kiddos, shoemaking or gardening. What are you posting about? I’ve been turning to YODL for great advice on podcasts to listen to now that the weather is nice enough to walk the dog for more than a minute. Our members always have their fingers on the pulse of the food industry, and are so open with their advice!

Community ManagerMay 12, 2023

AI + Food – Savormetrics

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 series showcases Canadian foodtech companies that 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 featuring Mississauga, ON-based Savormetrics . What They Do The company offers r eal- t ime bi ophysical and b iochemical q uality a nalysis through FoodSafe Analyzers, a fully integrated, food quality analysis tool. The integration of cutting-edge hardware and software technology allows for non-destructive quantitative and qualitative measurements of fresh food products. The tool works by extracting and analyzing t he desired biochemical and biophysical quality metrics using advanced artificial intelligence algorithms. The company’s team of food scientists and engineers then train the algorithms to help achieve the desired business outcomes. How They're Using AI Savormetrics applies advanced artificial intelligence and machine learning algorithms to: Develop new, more meaningful food quality metrics Develop taste metrics Predict shelf-life Predict best time to harvest Predict ripening processes Predict yields for food processing applications Identify contaminants Track the movement of foods and predict its impact on quality metrics through the food supply chain Develop efficient grading classifications In the Media Foodservice & Hospitality - Technology innovations for Canada’s foodservice industry - Foodservice and Hospitality Magazine YouTube - Savormetrics 2022 RIT Pitch Competition

Community ManagerMay 11, 2023

50 Canadian FoodTech Resources – Canada’s Advanced Manufacturing Cluster

Community ManagerMay 10, 2023

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