Research to determine likes/dislikes and intesity of preference for various key ingredients/foods (e.g. level of sweetness of a sugar solution and ingredient liking such as garlic) that ultimately would be used, or are currently used, in food products.
Recipe Optimization and Commercialization of a Line of Healthy Snacks
The focus of this applied research project is to create a line of delicious and healthy snacks that are easy on the digestive system, while providing the energy needed in a quick and convenient form. The consumer will be able to choose the right snack with a quick read of the package.
Gluten Free Recipe Optimization
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.
Recipe Development and Optimization of Low-Protein Recipes for Parkinson’s disease
Live Well with Parkinson’s Disease, Inc. (LWP) is a Toronto-based SME that was incorporated in 2011 by Dr. Galit Kleiner-Fisman. As a movement orders specialist with over 10 years of experience, Dr. Kleiner-Fisman realized that Parkinson’s disease (PD) patients were not taking advantage of the available resources to optimize their independence and quality of life.
Dressing Formula Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with the Dressing Bar on a formula optimization project for their salad dressing recipe. The Dressing Bar is a start-up enterprise, located in Toronto. They have developed a unique salad dressing, based on a family recipe that they would like to formulate and commercialize as a retail product.
