Colleges and institutes strengthen Canada’s capacity to innovate by undertaking applied research projects that refine and adapt products, services, technologies, and processes.
They provide partners with the talent and state-of-the-art facilities needed to drive both economic and social gain. Discover over 150 innovation stories from colleges and institutes across the country.
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A big problem for Little Harbour
In picturesque Little Harbour, Nova Scotia, the livelihoods and pastimes of residents are inextricably linked to the water. More than 650 permanent and seasonal homes,... Read more
A bit of research today keeps the doctor away — from the apples
Apples, the fruit that famously keeps the doctor away, are getting some help to keep away unwanted visitors themselves. Ontario’s apple trees are facing damage... Read more
Biological Pest Control for B.C. Blueberries
Huge numbers of insect predators and parasitoids are reared each year by the biological control industry to control agricultural insect pests in greenhouses. Although more... Read more
Catering with a Conscience
As a successful business that caters thousands of meals each year, Café Belong found that the potential for waste was very high. While plastic single... Read more
DNA Research Safeguards Beer Brands
Yeast’s ability to convert sugar into alcohol and carbon dioxide is critical to the beer-making process. So when Saskatoon’s Great Western Brewing Company (GWBC) set... Read more
From the Restaurant to Your Kitchen
Scaccia is a family owned Italian restaurant in downtown Toronto. Their signature dish is the “scaccia” itself – a variety of delicious, healthy vegetables, cheeses,... Read more
Gluten-free Turkeys from Freezer to Oven
Two new turkey products have been introduced to retail stores in the Prairies thanks to testing and tasting at Red River College’s School of Hospitality... Read more
Greek Spoon Sweets with Local Fruit
In preparation for opening a Greek yogurt bar in Toronto, an Ontario food company wanted to develop a Canadian version of a Mediterranean spoon sweet,... Read more
Growing Hedgerows that Produce Food
Every year, winter wind gusts of up to 100 kilometres an hour damage or destroy winter grain crops in the river plain along the St... Read more
Integrating kosher and food-safety guidelines
While there is much overlap between kosher and food safety programs, they have been kept markedly separate. Until now — thanks to the Kashruth Council... Read more
Looking for a Way to Nurture Systems to Feeds Us
Agricultural land is an irreplaceable natural resource and we are not looking after it as we should, according to Kent Mullinix, director of the Institute for Sustainable... Read more
MADD About Craft-Brewed Lager
The idea for an authentic-tasting but alcohol-free lager was conceived by a Toronto company that sells a full line of alcohol-free drinks and donates a... Read more
Not paving, but paradise — creating an organic garden
White Oaks Resort and Spa in Niagara on the Lake, Ontario, wanted to convert 1,152 square feet of its property from grass into a sustainable... Read more
Parisian Pastries from Prairie Pulses
The rich food value of dried peas, beans, lentils and chickpeas has been known for centuries — their collective name, “pulses”, comes from puls, a... Read more
Returning to Traditional Knowledge for Solutions to Modern Problems
In Northern Québec, just inland from James Bay, stands the Cree Nation of Chisasibi, a new home for an ancient people. The history that brought... Read more
Sharing the fruits of research: studying the state of the apple industry in the Okanagan
The amount of land in the Okanagan Valley dedicated to growing apples dropped by 35 per cent between 2001 and 2011 — a shift that... Read more
Students add flare to a foodie favorite
Longshore Fisheries is a family-owned lobster fishery that employs most of the residents in Sonora, Nova Scotia — but it is just one of over... Read more
Testing and Tasting New Cheese Flavours
Tasting a new cheese flavour before it is available in stores is one of the benefits of being a researcher at Canada’s Smartest Kitchen (CSK)... Read more
Vegan Alfredo Sauce gets a New Lease on Life
Nona Vegan Foods was founded to accommodate the often challenging act of balancing a nourishing vegan diet with hectic schedules. The company’s standout product was... Read more
Waste not, want not: Red River College and local microbreweries take an innovative approach to leftovers
Who knew there’s more to beer leftovers than what lingers in the bottom of a stubby at the end of a party? Red River College... Read more