Faculty from the Centre for Hospitality and Culinary Arts are working in collaboration with the West Toronto Diabetes Education Program (WTDEP), community health care centres and the Canadian Diabetes Association (CDA) on developing recipes for the Community Nutrition Teaching Model for Ethno-specific Diabetes Education and Prevention project.
Developing Recipes Using Red Palm Oil
GoodWindWater Enterprises Limited (Toronto) and George Brown College’s Centre for Hospitality and Culinary Arts are nearing completion of their collaborative research project aimed to develop recipes using red palm oil. Recipe development undertaken by GBC student researchers has provided GoodWindWater with 10 recipes that use red palm oil in place of traditional cooking oils.
Product Optimization for Tigernut Milk
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with The Chufa Nut Co., (Chufa Nut) on product development for their Tiger Nut beverage.
Prototype Development and Shelf Life Optimization for Arepas
Prototype Development and Shelf Life Optimization for Las Reinas’ Arepas – Las Reinas is partnering with the George Brown College Food Innovation & Research Studio (FIRSt) to develop three gold standard arepa recipes.
Product Development for Frozen Retail Product
Scaccia is a family owned and operated Italian restaurant located in downtown Toronto, in operation since 1988. Their signature dish is the “scaccia” itself – a variety of delicious, healthy vegetable, cheese, and meat combinations placed between two layers of dough and baked to perfection.
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