Centre for Culinary Innovation

NAIT’s Centre for Culinary Innovation has expertise in new food and beverage product development that combines culinary creativity with food science principles to create foods that taste amazing.

The centre works with all types of food products but has specialized expertise with plant-based foods. We have a passion for using crops grown in Alberta whenever possible. 

Research areas

Learn more about our research specializations and the impact we've made in these areas with our industry partners.

Our experts

PhotoFull nameTitleSpecialization(s) 
Christopher SongFood Scientistspecializing in food manufacturing, product development, scale up manufacturing, food safety, sensory sciences, quality assurance, microbiology, fermentation, beverage science, plant based, seafood, food engineering, processing engineering
Linda HoLead Food Scientistplant-based protein and ingredient functionality, food microbiology, food safety, processing and systems, value added research, sensory science

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Labs and facilities

NAIT's research kitchen is a fully customized space for bench-top food and beverage product development, characterization of new food ingredients, and recipe development.

Research Kitchen

NAIT’s research kitchen is a 2,000 square foot, multi-functional, custom-designed space.

Latest from the centre

From bench to table, NAIT Applied Research gets it done

Our Centre for Culinary Innovation's own Dr. Linda Ho discusses her team's collaborations, expertise, and successes in this article written by Taproot.

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From NAIT's labs to your glass: A Cream Liqueur for the Masses

CTV showcases a collaboration between NAIT Applied Research and Hansen Distillery to produce an oat based liqueur.

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Albertan made miso: Impact created right here at NAIT

CBC interviews Haley Donadeo of NAIT Applied Research's Centre for Culinary Innovation and one of our partners Zach Eaton of Tryst, on the impacts of novel misos derived from Albertan grown pulses

Listen to the Interview

Secret sauce: NAIT's Applied Research Centre for Culinary Innovation creates unique misos using Alberta pulses

Derived from Alberta split peas and beans, ingredient adds flavour and complexity

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