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.  

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.

Learn more about the research kitchen 

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

Connect with us

If you would like to learn more about the work we do or have a challenge that we may be able to help you solve, please get in touch.

Submit an inquiry

Latest from the centre

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

Read the article
Feb. 15, 2023

How to add 'sizzle' to meat-free products

NAIT researcher weighs in on the flavour of meat-free products.

Jul. 20, 2021

The Conversation podcast - Looking at the science behind plant-based and cultured meat

NAIT researcher talks about key elements that make a plant-based meat mimic successful.

Find out more

Against the grain: How researchers are transforming Alberta oats into tasty, innovative products

NAIT research chef experiments with oat-based cheeses, ice cream and pasta