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 Food & Beverage Innovation Centre (FBIC).
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.