Canadian Food & Wine Institute Innovation Centre Team
Lyndon William Ashton is the Centre Manager for the Canadian Food & Wine Institute (CFWI) Innovation Centre. In this role he is responsible for the overall operations, including outreach to key industry and the successful development and implementation of food and beverage technical services. Lyndon joined the Research & Innovation division after a diversified career, beginning in the culinary arts and eventually leading to economic development, management consulting and business planning. Most recently he worked with MDB Insight, one of Canada’s largest specialist economic development consulting firms, specializing in economic, cultural, and workforce development and corporate strategic planning for the public sector. He earned his Culinary Red Seal, and he holds a combined degree in Political Sciences and Labour Studies from Brock University.
As Research Project Manager of the Canadian Food & Wine Institute (CFWI) Innovation Centre, Kristine is responsible for the oversight and development of food and beverage applied research and fee-for-service activities involving industry.
The CFWI Innovation Centre is dedicated to assisting food and beverage industry partners with their research, innovation, and commercialization needs through collaborative applied projects involving NC’s students, expert faculty/staff, and outstanding infrastructure.
Kristine joined the division in 2013, working as the Industry Liaison Officer, with the responsibilities of managing contracts, promotional activities and communications with external partners. She has taught Marketing for Continuing Education and brings to her role more than 15 years’ of project management experience in various sectors, including consumer packaged goods and food innovation, as a consumer services program manager for Nestle Canada.
Kristine holds an undergraduate degree in Communications from Brock University, and is currently enrolled part-time in Niagara College’s Culinary Innovation and Food Technology program. In her spare time, she volunteers on the Board of Directors for Women’s Place of South Niagara.
Dr. Ana Cristina Vega Lugo is the Senior Food Scientist for the Canadian Food & Wine Institution Innovation Centre, part of the Research & Innovation Division at the College. Ana Cristina is responsible for managing the research/student team and resources required for all product and process innovation, food safety, analytical lab and label compliance services, and other technical service and applied research activities. A trained food engineer and scientist with a PhD degree in food science, Ana Cristina has 10 years’ experience in food science and commercialization, including in development, troubleshooting and applicable packaging science and technology. Her most recent position was with Hela Spice Canada as a senior product developer.
As Lab Technologist with the Canadian Food & Wine Institute (CFWI) Innovation Centre at the Niagara-on-the-Lake campus, Kelly Byer is responsible for managing the College’s four research labs – facilities which allow students to explore such areas of food science as microbiology, chemistry, sensory analysis and shelf-life testing.
The labs are equipped with leading-edge technology; all part of the extensive services, from new recipe development to regulatory assistance and nutritional labelling, which are offered to food and beverage industry partners in need of research, innovation and commercialization assistance.
Kelly has spent most of her career either in the field or in a lab coat, in biological control of weeds, first at the University of Guelph and then at Agriculture & Agri-Food Canada in Saskatchewan. In addition to extensive research activities at AAFC, she oversaw all aspects of lab management and found time to write, edit and review numerous scientific publications and research reports. She also brings previous experience in quality and food safety programs; compliance with regulatory programs and standards; and new product development.
Research and research-related activities have taken up most of Dr. Amy Proulx’s professional career. Currently the program co-ordinator for Culinary Innovation and Food Technology Academic Program at Niagara College, and Technical Research Leader for the Canadian Food and Wine Institute Research Centre, Proulx is a food scientist by training, and passionate about food all around. She holds undergraduate and master’s degrees in food science from the University of Guelph, and a PhD in food science and human nutrition from Iowa State University.
Proulx brings previous experience working as a visiting research scientist with the United States Department of Agriculture in Ames, Iowa, as well as several years as a research fellow with Agriculture and Agri-Food Canada, at the Guelph Food Research Centre, and the Canadian Food Inspection Agency, where she helped companies interpret science in a way that helped them produce clean, high-quality product.
Recent work with the CFWI Research Centre team includes developing a recipe for a high-quality non-alcoholic lager, in partnership with MADD (Mothers Against Drunk Driving) Virgin Drinks, and the creation of a flavourful botanical beverage with Niagara Essential Oils and Blends (neob).
Kyle Landry, Chef Professor and Lab Technician at the Canadian Food & Wine Institute (CFWI), is a seasoned culinary professional, having spent a dozen years in fine dining restaurants, catering large events and running his own personal chef services.
Before coming to Niagara College seven years ago, Landry worked in a variety of fine dining and winery restaurants in Canada and England; locally, these included Olson Foods at Ravine Winery, as Head Chef to Michael and Anna Olson; Casino Fallsview; Prince of Wales Hotel; Peller Estates Winery Restaurant; and Hillebrand Estates Winery Restaurant.
These days, Landry’s kitchen knowledge is also being utilized by the Research & Innovation division in his role as research lead for the CFWI Innovation Centre at the Niagara-on-the-Lake campus. In current recent project, he guided students through recipe development for fermentation productions, such as misos and vinegars for a local restaurant partner.
“The research projects inspire such a sense of pride in the culinary students and I love the science of it when the students have that eureka moment!” he observes proudly. “These students are solving real problems and inventing new compounds and recipes while helping a business in need.”
In addition to ensuring the CFWI’s culinary labs are stocked and running smoothly, Landry has also carved out a niche in food handling and teaches the College’s food safety course, providing essential safe preparation procedures to prevent food borne illnesses.
The Nova Scotia native is a graduate of the reputable Culinary Institute of Canada in Prince Edward Island. Still passionate about learning, the Maritimer is currently enrolled in the College’s food science programs and is excited about where such knowledge could lead.
By the time Rebecca Griffin graduated from Niagara College’s Culinary Innovation and Food Technology program, she had already experienced the thrill of seeing her first product on the store shelves.
The West Lincoln resident was the driving force behind the product development of MADD Virgin Craft Brewed Lager. Soon after MADD Virgin Drinks turned to the Canadian Food & Wine Institute Innovation Centre to develop an alcohol-free lager, Griffin began working on its product development and sensory testing, tweaking recipe formulations until its taste, colour – even the foam as it is poured – rival any regular craft-brewed lager.
“It looks like a lager, and tastes like a lager, the only difference is that there is no alcohol,” she says of the product which is now available in more than 4,000 outlets in North America, including Sobeys and Rexall stores in Canada, as well as Walgreens in the U.S.
Griffin had the opportunity to lead the product development for MADD Virgin Drinks as a part-time research assistant – a position that was open to students in her program. She enrolled in the Culinary Innovation program as a recent Chef Management graduate who was interested in expanding her skills into the food science field.
Griffin enjoyed the hands-on nature of the program, and she gained real-world experience outside the classroom by working an internship as a sensory technician at McCain Foods Limited in Toronto. During the five-month internship, she learned what goes into taking a product from a concept to the store shelves at a multinational global corporation, conducting in-house sensory panels for new recipes.
By the time she completed her program, it wasn’t a matter of finding a job, but deciding which job offer to accept. On graduation, she opted to continue her work at Niagara College and took on a full-time contract as a research associate with the CFWI Innovation Centre, where she now enjoys working on multiple projects with the help of assistants. She looks forward to potentially seeing more products she is working on being sold in stores in the future.
“I would love to walk into a grocery store someday and be able to point out all different the products I helped to create,” she says. “The more products I get on the shelves, the more rewarding it will be.”
When you have achieved the lofty title of “Godfather of the Grill,” there seems to be little left to master in the barbecue world. For Ted Reader, a celebrity chef with 23 products on the market and 17 cookbooks published (no doubt earning him that Godfather title), the next logical step was to share his knowledge with the next generation. He came to the Canadian Food & Wine Institute (CFWI) two years ago as a parttime instructor, taking on such courses as modern culinary applications, recipe development, and international product development, for the Institute’s various culinary arts programs.
After his first year of teaching, Reader was approached to take on some research projects as well, guiding student researchers through recipe and product development with the CFWI Innovation Centre. “Real-life work experience is the best way to teach students about how to develop a product, giving them motivation, meaning and purpose to their work,” he notes. “And in the end, you’ve hopefully made something delicious, too!”
The industry partners seem to agree, enthusiastically accepting final recipes, and in some cases, taking the new formulations into full-scale production lines. One project involved recipe development based on customer-specified requirements, such as organic, nut-free, or gluten-free, as well as being produced within a certain budget. The resulting recipes were to be used as samples at a trade show. The other project involved creating formulations for meat items using a variety of raw materials. With guidelines in place from the industry partner, students created products that could then be taken into plant production. “Each project was a great experience both for the teacher and the students, who were helped by having one focus, but being creative. The whole experience rocked!” Reader says, adding he is looking forward to finding more research time in a busy year ahead.
To learn more about the Godfather of the Grill, who uses more than 100 barbecues, grills and smokers to create knee-weakening recipes, visit tedreader.com.
Even a food innovation idea that’s way “out there” should be given its due, according to Olaf Mertens, a chef professor and researcher with the Canadian Food & Wine Institute Innovation Centre.
Working with students in class and on innovation projects, Mertens says he steers them through the process, keeping them organized and on task.
Mertens has brought that innovative spirit to student researchers through the Innovations in Local Food Competition. In 2015, six student teams from the Culinary Innovation and Food Technology (CIFT) program entered the competition to gain experience in product development while promoting partnerships with the local game meat industry.
Mertens currently teaches in two programs, Culinary Innovation and Food Technology (Co-op) and Culinary Management (Co-op). He is currently also a Team Coach for the Junior Canadian Culinary Team, 2013-2016, and has published two cookbooks.
Even before joining the faculty of the Canadian Food & Wine Institute Innovation Centre, Ron Giesbrecht’s experience in winemaking tended towards both teaching and research.
During his 23 years as a winemaker at Henry of Pelham Winery, Giesbrecht worked on several applied research projects through a tax credits program, including improving the types of sparkling wine by pressing different varieties and examining how to improve the traditional method.
When he started teaching in 2013, Giesbrecht brought that scientific curiosity to the CFWI Innovation Centre, where he has already worked on several projects with industry partners.
Giesbrecht teaches in the Winery and Viticulture Technician and Wine Business Management programs. Typical courses include: wine growing environmental management; wine production; basic winemaking; advanced winemaking; sensory evaluation of wines; and farm equipment operations.
While Gavin Robertson once studied the Classics, he concentrates his efforts these days on making vintage versions of the drinkable kind.
The winemaker followed his university education at Dalhousie with a diploma in Niagara College’s Winery and Viticulture Technician Program.
He has seven years’ experience in the Ontario wine industry, as a cellar hand, assistant winemaker, winemaker, vineyard manager and winery consultant; and he has worked as a vintage winemaker in Central Otago, New Zealand and Tasmania, Australia.
Recently, he has overseen the development of both a sparkling wine and a hard cider program at Niagara College. Research projects include pomegranate wine recipe development and the Nuance lees filtration system validation.
At the Teaching Winery, Gavin oversees production of the commercial wines and cider, manages the Niagara College vineyard, and oversees the students’ practicum work placements. Gavin also teaches several courses, including basic and advanced winemaking; pruning and trellis maintenance; and general viticulture.
His commercial wines have received numerous awards, including Best in Show for the 2012 Dean’s List Merlot at the 2015 Royal Wine Competition.
Jon Downing has lived a life in pursuit of making better craft beer. From the cellars of an English pub at the age of 14, to his current position as brewmaster at the Niagara College Teaching Brewery today, Downing has been involved in a steady succession of opening micro, craft and pub breweries and Brew on Premise (BOP) stores, designing brewing systems, components, and brew recipes (about 3,000 to date) around the world, dating back to 1986.
The part-time professor also runs a consulting company. He has created brew recipes (about 3,000 to date) around the world, and his complete brewery projects to date include 68 brewpubs; 26 BOP stores; and 12 microbreweries.
In all, more than 108 commissioned breweries now have 400-plus brewers trained in some part by Downing.
Because of his reputation, he has been called on to assist equipment manufacturers in the design and improvement of systems, including Continental Brewing Systems, Diachem Chemicals and Price Schonstrom Inc. These wide-ranging and international contacts have in turn brought partnership and research opportunities to the Niagara College Teaching Brewery, as leading-edge technologies are tested on-site.
At the Teaching Brewery, Downing supervises all beer production, while teaching several courses in the Brewmaster and Brewery Operations Management program, including introduction to brewing; basic brewing; practical brewing; and specialty brewing.
& Brew Professor