Research and Innovation at George Brown College
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Areas of Excellence
George Brown College Research and Innovation collaborates with industry and community partners on a wide range of projects across many sectors and emerging areas. All projects involve students and faculty.
Navigate the portal and start to explore the galaxy of research. Click our logo directly above to meet our team.
AWARE is curating new ideas to keep their momentum as a first-to-market brand. They also see opportunity to tap into the U.S market and would like to begin research and development of a new vodka-based brand. (...)
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with AWARE on new product line extensions for their vodka-based coolers. AWARE requires assistance from FIRSt to develop 4 new flavours for their submission to the LCBO. (...)
NONA Vegan Foods Inc.: Food Service Research & Prototype Development of Vegan Soy Based Pasta Sauces
Denise Lorenz has an appetite for hot mustard. So much so that she decided to purchase Susan's Hot Mustard, a product enjoyed by customers since 1970. (...)
SoCIAL LITE had a goal to introduce three new flavours to its line up and approached FIRSt, who worked through a full development process that included concept development, plant manufacturing, shelf-life monitoring, market research and consumer testing to evaluate 100 flavours on the path to approv (...)
Manitoulin Chocolate Works (MCW) approached George Brown College’s Food Innovation and Research Studio (FIRSt) for help optimizing the manufacturing process of the company’s chocolate and caramel sauces. (...)
Entotritious Inc. approached George Brown College’s Food Innovation and Research Studio (FIRSt) to refine three ‘energy bar’ products – known as JUMP Bars! With the help of both FIRSt and public focus groups, Entotritious created a product line that picks up energy levels and provides a plen (...)
Manuel Murillo, owner of Hermanos Gazpachos, has a goal to share his love of gazpacho on an industrial scale without compromising flavour or taste. Working with the Food Innovation and Research Studio (FIRSt), Manuel created two new contemporary offerings for consumers to enjoy in a travel friendly (...)
George Brown College’s Food Innovation and Research Studio (FIRSt) collaborated with Mado’s on a formula optimization and shelf-life testing project for their signature pepper sauce recipe. Mado’s was established by restaurateur, Erin Dowse, owner of The Old York restaurant, located in Toronto (...)
Everspring is a diversified, niche oriented, family owned food business. Dale and Marianne Donaldson founded the business in 1985 and originally sought to develop a niche market for geese and ducks in Ontario. The business has grown over the years as the Donaldsons built a provincially inspected p (...)
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with NONA Vegan Foods on a product development and shelf-life testing project for their signature vegan sauce. (...)
Prototype Development and Shelf Life Optimization for Las Reinas’ Arepas – Las Reinas is partnering with the George Brown College Food Innovation & Research Studio (FIRSt) to develop three gold standard arepa recipes. (...)