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.
Cricket flour in an energy bar
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 plentiful and sustainable source of protein using cricket flour! It’s only a matter of time before these alternative sources of protein appear in the protein bar aisle at grocery and health food stores.
A fresh take on a cool soup
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 bottle.
Improving Health Numeracy in Health Science Students and Professionals Through an Online Instrument
This is a collaborative project between George Brown College and McMaster University utilizing an action research approach to conceptualize health numeracy and to act on that conceptualization by translating it into learning content for an on-line learning instrument to be developed.
Toys or Tools? Using Tablet Computers for Open-Ended Literacy Learning
This 3-year project addresses the complexity of literacy teaching in 21st Century early learning classrooms, drawing on three bodies of literature – literacy, digital technology, and teacher development—to allow educators to provide an innovative learning environment.
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