General Information

Culinary Research & Innovation
Red River College – Paterson GlobalFoods Institute
504 Main St.
Winnipeg, MB  R3B 0T1

Phone: 204.632.3960

Culinary Research & Innovation Staff

Mavis McRae
Research Professional, Culinary Research & Innovation
mmcrae30@rrc.ca | 204.612.8012

Mavis McRae, B. Sc. (Food Science), MBA has led the development of the Culinary Research program since 2014, implementing the first industry applied research projects under a Western Economic Diversification grant. This laid the groundwork for the successful NSERC IE and Canadian Foundation for Innovation grants to expand the program and infrastructure. With a 25-year career in food product development and project management, Mavis’ connections to the Western food and agriculture stakeholders are important in creating successful collaborations.


Kyle Andreasen
Research Technician, Culinary Research & Innovation
kandreasen@rrc.ca | 204.632.3993

Kyle Andreasen, Chef (Red Seal) joined the team in 2018 after a successful 10-year restaurant industry career. While in industry, he worked on new foodservice menu items such as a vegetarian sausage for an Ottawa restaurant.