In this latest episode of The SNI Podcast, we present an in-depth discussion featuring Western Canada's industry powerhouse : Prairie Research Kitchen.
Joining us in our Winnipeg studio for this episode is Elena GomezHaro, MSc., Prairie Research Kitchen's Research Manager.
Listen in for a dynamic and compelling conversation as Elena sits down with Christel Koop, SNI's Associate Director of Creative Services, as they dive into the innovative work being done at Prairie Research Kitchen (PRK), which brings together a unique blend of food science and culinary arts to develop creative solutions for food processors and food service providers.
In this episode, Elena shares her experiences as a food scientist and research manager at PRK, where she leads the development of new food products and services. PRK provides a collaborative space where the creativity and skills of RRC Polytech’s culinary instructors and students are harnessed to create cost-effective solutions and foster innovation.
The Kitchen offers a wide range of services designed to support their clients including Research and Development, Technical and Business Services, Training, Student-led recipe development, Food Styling and Photography, Access to Funding, and much more!
![The new permanent Prairie Research Kitchen facility in the Paterson GlobalFoods Institute [photo via theProjector taken Nov. 18./ OWEN BLACK]](https://h216f7.p3cdn1.secureserver.net/wp-content/uploads/2024/07/PRK-Kitchen-1080x720-1.jpg?time=1730843202 "PRK-Kitchen-1080×720")
Research and Development
From rapid prototyping to ingredient applications, PRK helps companies develop and test new food products. Elena highlights how PRK's student workforce supports prototype development, applying research methods and experimental design to the food creation process. PRK also collaborates with food development centers for scale-up, shelf-life, and nutritional labeling.
Technical and Business Services
PRK’s facilities are equipped to prepare and compare different products under various food service conditions. They also provide a platform for introducing, demonstrating, and market-testing new products to potential customers, chefs, and distributors.
Training and Knowledge Diffusion
PRK offers customized training and knowledge diffusion services, including food equipment demonstrations, consumer research, and food process improvements. These services help companies optimize their formulations and production processes, ensuring better quality, longer shelf life, and more resource-efficient solutions.
Student-led Recipe Development
PRK’s culinary students work with industry partners to create consumer-friendly recipes using new ingredients and extracts. This hands-on experience helps students understand ingredient functionality and meet formulation targets.
Sample Preparation and Trade Show Support
PRK can design and prepare small sample batches for presentations, trade shows, or events, providing students with industry interaction opportunities and clients with high-quality product samples.
Access to Resources and Funding
Partnering with PRK opens the door to a network of resources, including ingredient innovation, formulation development, and marketing guidance. PRK also helps clients access research funding and supports commercialization efforts through customer applications, consumer feedback, test samples, and digital media content developed by student-led projects.
Join us for this informative episode to learn more about the innovative work at Prairie Research Kitchen and how they are driving the future of food science and culinary arts.
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