![Person sprinkles salt into a bowl](/sites/default/files/styles/medium/public/2021-09/201106_CentreForCulinaryInnovation_LK_0278.jpg?itok=Yt9WA18Q)
Showing 1 - 10 of 15 results
The Northern Alberta Institute of Technology (NAIT)
Specializes in bench-top food and beverage product development, characterization of new food ingredients, and recipe development with a focus on flavour first
Cégep de Victoriaville
Industrial finishing process research (surface preparation, application, drying, characterization and efficiency)
The Northern Alberta Institute of Technology (NAIT)
Applied research and project development that deliver a new product, an improved service, or a more efficient process through prototyping activities.
Saint Mary's University
Food web transfer and cycling of environmental contaminants
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![Frasier Lab](/sites/default/files/styles/large/public/logo/FrasierLabFinalBlue_lightbox_0.jpg?itok=22wVv0fO)
Saint Mary's University
Genetic analyses of populations, including DNA sequencing and genotyping.
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![inclusive design institute](/sites/default/files/styles/large/public/logo/OCAD_logo_idi_vertical.png?itok=fFSyw0RY)
Ontario College of Art and Design University (OCAD University)
Advancing the inclusive design of emerging technology systems and practices, to enable the participation of the full diversity of users with respect to ability, language, age, gender, culture and other forms of human difference.
Saint Mary's University
Fundamentals of subatomic physics
Polytechnique Montréal
Processing and characterization of materials, and study of the properties of new devices made from these materials
Polytechnique Montréal
Optical microsystem design, simulation, manufacturing, characterization and applications.
The Northern Alberta Institute of Technology (NAIT)
Captures high fidelity performances involving multiple actors, props and finger tracking; and exports animation data to media, entertainment, and health industries in various formats.