GBC Research & Innovation

Enabling the Innovation Economy

CONNECT WITH US

  • Instagram
  • LinkedIn
  • RSS
  • Twitter
  • YouTube
  • Explore
    • About
    • News & Events
    • Innovation Advisory Board
    • Strategic Plan
    • Online Innovation Badges
    • GBCResearch | Projects
  • In-House Expertise
    • Meet Our Researchers
    • Meet Our Team
  • Our Research Themes
  • Our Programs
  • Resources
    • Research Policies
    • I am…
      • A Researcher
      • Industry
      • A Student
    • Funding @ GBC
      • The IGNITE Fund
  • Research Ethics
  • Contact Us

Developing Recipes Using Red Palm Oil

October 21, 2016 by

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 Development for Frozen Retail Product

October 21, 2016 by

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.

The BRUNCH Project

July 27, 2016 by

The BRUNCH Project, tart tatin

The BRUNCH project is the result of a collaboration between the Princess Margaret Hospital, the University Health Network and George Brown College.

  • « Previous Page
  • 1
  • 2
  • 3
Copyright © 2021 GBC Office of Research and Innovation | All Rights Reserved