Research Partnerships & Innovation

News and Events

AquaHacking Lake Winnipeg 2020 Challenge Lunch and Learn

January 24, 2020

Calling all scientists, entrepreneurs, environmental activists, developers, sustainability experts, engineers, and people who want to change the world!

AquaHacking is an 8-month startup competition where innovative youth from across the disciplines team up to tackle urgent freshwater issues with sustainable tech solutions.

Students, recent grads, and young professionals of all skill levels are welcome to participate!

Bring your lunch and join us for an info session on February 7th.

When: Friday, February 7, 12:00 – 1:00 p.m.

Where: Skilled Trades & Technology Centre galleria (main floor), Notre Dame Campus, Red River College

Register now!

AquaHacking is proudly presented by the International Institute for Sustainable Development (IISD).

Prairie Research Kitchen featured in the Winnipeg Free Press

January 15, 2020

Red River College’s new Prairie Research Kitchen was featured in the Winnipeg Free Press with a full-page spread and interviews with research professionals Mavis McRae and Heather Hill.

The article highlighted the Kitchen’s modern, beautiful workspace and the innovative work our research chefs and scientists are doing alongside Culinary Arts instructors and students, with clients from across Manitoba.

Here’s an excerpt from the article:

“Complete with a board room with an amazing view for tasting and focus groups, Mavis McRae, the research professional for culinary research & innovation and head of the lab, said culinary arts students will get a whole new training opportunity in the science of food that was not previously available.

Already the lab is working on about 10 projects at a time with new a couple of new ones being pitched every week by industry partners and research scientists.”

Please click here to read the full article.

Attention researchers! New Innovation Proof-of-Concept Grant available from Research Manitoba

January 14, 2020

Research Manitoba has launched a new Innovation Proof-of-Concept Grant that aims to strengthen Manitoba-based research innovation and development projects by filling a funding gap in the Manitoba innovation ecosystem. Through two independent streams, this program provides support for innovation and commercialization research that is not otherwise accessible. This program helps fund activities directly related to process validation and proof-of-concept research. The program is targeted towards research in: Bioscience, ICT, Advanced Manufacturing, and Infrastructure and Transportation Industries and Technologies.

The two funding streams are:

Stream 1: Manitoba-Based Consortium supports local collaboration that is addressing a company specific discovery or innovation towards market usability. This stream allows academics to use their world-class knowledge, facilities, and highly qualified personnel (HQP) to close the knowledge gaps identified during the industry partner’s innovation development.

Stream 2: Manitoba Post-Secondary Researchers supports the advancement of discoveries or innovations within an academic setting, which may result in products or technologies, towards market usability.

More information on the grant can be found in the Program Guide or on the Research Manitoba Innovation and Strategic Partnerships website. The application form is also now available on Research Manitoba’s Grants Management System (GMS). The 2020 competition will be open until March 31, 2021.

Read about the Smart Factory in Polytechnic Canada’s Applied Research Compendium

November 26, 2019

Polytechnics Canada has recently published a compendium on Applied Research: Building a Stronger Canada, and Red River College’s Smart Factory gets a mention for its value in emerging technologies in metal additive manufacturing, collaborative robotics, autonomous factory vehicles, flexible robotic work cells, industrial automation and networking, and high-speed 3D laser metrology.

View the entire compendium here, and see page 3 for more on Red River College and the Smart Factory.

Prairie Fava: Small business with a big idea wins big at the Manitoba Business Awards

November 21, 2019

Like many big ideas, Prairie Fava started with a seed.

In this case however, it was a whole seed farm.

Hailey and Cale Jefferies

Hailey and Cale Jefferies are two self-described “entrepreneurial spirits” who moved back to rural Manitoba after going to university in Ontario. Cale’s family business was calling – having grown up on a fifth-generation seed farm in Glenboro, Manitoba, he made the choice to take over Jefferies Seeds.

But the seed to start their own business was officially planted when Hailey’s mom was diagnosed with cancer.

“My mom’s sickness really inspired my passion for health,” says Hailey. “My husband was selling fava seeds to farmers, but there was no market to sell it to. I saw lots of opportunity with fava and took it upon myself to leverage my passion for sales with making food healthier.”

Fava flour, flakes and grit can be used as ingredients in new and current food products to enhance the fibre and protein content. Fava flour is a gluten-free alternative that can be used in baking and conventional recipes. Combining pulse flours with grain flour creates a complete protein source, as the amino acid profiles are complementary. Rice flour is often used as a gluten-free alternative, though the protein quotient isn’t as high as in fava.

Prairie Fava operates out of Jefferies Seeds and the businesses work well with each other; as more fava beans are sold to farmers, that means there are more fava beans to process – and better nutrition in our food.

While starting their own business was a natural fit, Hailey says that being a small start-up meant they didn’t have the time or resources to dedicate to trial and error and market research. The duo co-founded Prairie Fava in 2015 and started officially processing fava beans two years later. After connecting with Red River College’s Culinary Research team – now known as the Prairie Research Kitchen – Prairie Fava soon got to work conducting basic research on their fava flour.

And the seed that first inspired their business has now blossomed into an award-winning company: Prairie Fava was recently awarded the Start-Up of the Year Award at the 2019 Manitoba Chambers of Commerce Business Awards.

Hailey Jefferies is presented with the Start-up of the Year Award at the Manitoba Chambers of Commerce Business Awards

“RRC was the first to bring a chef’s perspective and experience to applied research,” says Hailey. “The input of a chef has expediated our product development and provided us with valuable information as to the direction we should take in R&D. Our product development has been strengthened by the connection of culinary and food sciences that RRC provides.”

One of the first projects Prairie Fava and the Prairie Research Kitchen worked on together was a fava flour crouton. They initially started testing with whole beans and flour, which wasn’t really working at first. It was a trial and error period of finding fava’s strengths.

Eventually they got to work on muffins and cookies – beloved family recipes, revamped with a healthy, fava-infused twist. Hailey says she took some samples home to family for a blind taste test, and that everyone picked the cookie with 50% fava as their favourite.

Hailey Jefferies speaks at the grand opening of the Prairie Research Kitchen, as RRC Interim President Darin Brecht and Minister of Economic Development and Training Ralph Eichler look on.
Photo by Jason Halstead

 

 

With the help of the Prairie Research Kitchen, Prairie Fava was able to demonstrate that fava doesn’t compromise flavour and has the added benefit of injecting an alternative form of protein to new and existing recipes.

“I can’t emphasize enough how valuable Red River College is for a company like ours,” says Hailey. “They have provided access to College-specific expertise and funding ​that has helped propel our company into the market. We have appreciated being able to leverage the creative talents of RRC students to do market research, recipe development and great food photography. We have not been able find this kind of diverse food research elsewhere on a limited R&D budget.”

So what’s next for Prairie Fava?

“We are very excited to report that we anticipate the launch of a fava-based ‘better for you’ product into the consumer market in 2020,” says Hailey. “With the new Prairie Research Kitchen officially open, we can’t wait to do even more with RRC on a different scale. They’ve been an integral part of our growth.”

To learn more about Prairie Fava, please visit their website.

Want to know how to cook with fava? Check out some of our delicious recipes:

Tortillas

 

 

 

 

 

Crepes

 

 

 

 

 

Spaetzle

 

 

 

 

 

Spicy Fried Chicken

 

 

 

 

 

Pork Schnitzel

 

 

 

 

 

Tempura

Calling all Innovators! Lunch and Learn with Innovation for Defence Excellence and Security (IDEaS)

November 13, 2019

Red River College is pleased to host the Innovation for Defence Excellence and Security (IDEaS) for a Lunch and Learn on November 22.

IDEaS was launched in April 2018 as part of Canada’s defence policy, Strong, Secure, Engaged. The program was allocated $1.6 billion over 20 years to invest in the extraordinary talent and ingenuity resident in Canada to help resolve unclassified defence and security challenges. Regardless if you are working from your home, an academic in a university lab or a scientist in a small or a major corporation, the Innovation for Defence, Excellence and Security (IDEaS) is looking for your solutions to help resolve defence and security challenges. This is your opportunity to showcase your innovative ideas!

The various elements of IDEaS include Competitive Projects, Contests, Innovation Networks, Sandboxes, and Innovation Assessment & Implementation. To date, there have been 45 challenges issued, 219 funded entities, and over $63 M committed or spent.

This Lunch and Learn takes place on Friday, November 22 from 12:00 – 1:00 p.m. in the Black Lecture Theatre at Red River College’s Notre Dame Campus. Please register here.

Lunch and Learn: ioAirFlow and Mitacs at Red River College’s ACE Project Space

November 12, 2019

Join us for a Lunch and Learn on Thursday, November 21 featuring ioAirFlow and Mitacs at Red River College’s ACE Project Space.

About this Event

At this Lunch and Learn, you will:

  • Learn how the ACE Project Space works with students, entrepreneurs, non-profit organizations and corporations collaborate to bring unique ideas to life;
  • Learn how Mitacs can help you address your business, technology, and societal challenges;
  • Learn how Mitacs can fund research internships for your students; and
  • Learn about ioAirflow’s startup journey and recent success.

Free to attend, however space is limited so registration is required.

Please register here.

Culinary Research produces perfect pies for charity auction

October 21, 2019

The Culinary Research & Innovation team revealed some of the culinary delights concocted in the brand new Prairie Research Kitchen at Food & Beverage Manitoba’s Industry Excellence Awards on October 9th. In collaboration with RRC’s School of Hospitality and Culinary Arts and Richardson Food & Ingredients, the team created three pies that were donated to a charity auction that raised funds for Cancer Society programs in Manitoba.

The CRI team worked alongside RRC Chef Instructors Gordon Bailey, Kim Cooke, and Lylah Erkau to create the “Pie-O-Dome,” a true piece of art that showcased the skills of the RRC culinary crew. A sugar-crusted almond nougatine pie with organic dark chocolate ganache and Grand Marnier spiked coffee, this showstopper was encased in an airbrushed compressed sugar dome to provide the lucky bidder with an additional delicious (and mysterious!) surprise when shattered. Unsurprisingly, the Pie-O-Dome was a popular item during the auction and was snatched up by a very lucky bidder.

In addition to the Pie-O-Dome, the team whipped up two other pies, including the “Key to Success Lime Pie,” a picture-perfect example of the skills being taught to the next generation of chefs and bakers at RRC’s Culinary Arts and Professional Baking programs. This decadent key lime cheesecake was surrounded by a buttery graham crust and garnished with a pillowy crème Chantilly and fresh sliced limes.

RRC partnered with Richardson Food & Ingredients on the “Co-Pie-Lot Collaboration Pie,” a gluten-free sensation inspired by a classic German Chocolate cake. This partnership pie combined fudgy creamy chocolate filling with a rich and flavourful coconut pecan custard. All this deliciousness rested on a gluten-free oat flour crust made with Richardson gluten-free oats and canola pastry shortening.

Take a look at the creation of the pies in the gallery below:

Vehicle Technology International Conference presentations available for download

October 10, 2019

The inaugural Vehicle Technology International Conference came to a conclusion last week, but the dialogue and connections that resulted will fuel future innovations in the vehicle technology sector for a long time to come.

Red River College was pleased to welcome a variety of guest speakers to discuss topics related to vehicle technology in Canada and beyond. These presentations are now available for download here, listed by speaker:

Following the conference, Martin Cash from the Winnipeg Free Press published an article on the demand for greener transportation:

“This week in Winnipeg, the inaugural Vehicle Technology International Conference, organized by Red River College, focused on alternative propulsion technologies, as well as all sorts of other new ‘smart’ technologies that can be deployed on heavy duty vehicles.”

Read the rest of the article here.

 

Get to know Eddy Zuppel, Program Leader of the Vehicle Propulsion Technologies program and guest speaker at VTIC 2019

September 27, 2019

In advance of the inaugural 2019 Vehicle Technology International Conference, we are profiling a number of guest speakers who will be covering a range of topics relating to vehicle technology. We are pleased to welcome Eddy Zuppel from National Research Council Canada (NRC) to speak on current and future trends related to vehicle testing, simulation and modelling, as well as NRC’s vehicle-level testing capabilities.

Tell us a little bit about yourself – your background, field of interest, where do you work and what are your areas of expertise?

“I am currently the Program Leader of the Vehicle Propulsion Technologies program. As Program Leader, I oversee research and development (R&D) activities aimed at assisting Canadian industry and policy development in vehicle electrification and clean transportation sectors. Specifically, I manage a yearly budget of $6M related to over 30 projects in the areas of electric motors, energy storage and hydrogen fuel cells.

I joined the NRC in 2015 as a senior project manager following 11 years in industry where I held different managerial positions, including Section Chief of a multidisciplinary team of 20 engineers.

I hold a Bachelor’s and a Master’s in Mechanical Engineering from McGill University and have co-authored eight scientific publications.”

What sparked your interest in vehicle technology?

“Influenced by my father who was a CNC programmer in the transportation industry, I have always been fascinated with the development of mechanical systems and their integration into vehicles that allow us to efficiently and confidently explore new destinations.”

Register for the 2019 Vehicle Technology International Conference here.