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The centre supports the development of new or improved food products, equipment and processes, with a focus on creating tangible value for our industry partners.
Alberta’s $50 billion food industry, which includes primary producers, ingredient manufacturers, food and beverage processors, food service organizations, retailers and equipment suppliers, is a significant contributor to economic activity in the province. Companies in the industry face intense pressure to quickly and effectively develop innovative new concepts and products that meet changing consumer and customer demands.
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The centre has four main areas of focus: • The application of novel ingredients, new techniques and emerging flavours to create enhanced food experiences • Nutrition and health – formulation for clean labels, free-from/low-in/high-in food products and the development of therapeutic foods • Sustainability – the use of by-products, alternative proteins and local foods • Kitchen efficiency – development and validation of technologies and processes that support automation and reduce energy and water consumption
The process of developing new food products requires sensitivity to, and integration of, many disciplines including consumer insights, health and nutrition, culinary arts, food science, manufacturing systems and marketing. NAIT’s Centre for Culinary Innovation builds on the expertise within the School of Skilled Trades, the School of Applied Sciences and Technology, the School of Health and Life Sciences and the JR Shaw School of Business.
Working in partnership with industry, this centre plays a leading role in advancing Alberta’s dynamic food industry.
Email: cul@nait.ca
Plant-based foods have grown in popularity, but it’s important to read the labels to know if they are healthy.
NAIT’s research chef answers questions about plant-based foods and provides insight into his experimental creations.
The Centre for Culinary Innovation works with industry partners interested in product development and workforce training.