Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the Delta Hotel Winnipeg, 350 St. Mary Avenue.

1215 – Cereals Canada Hosted Lunch – Blaze Bistro & Lounge Private Dining Room, Delta Hotel Winnipeg
Participants will be met in the hotel lobby by Chloé Wolstencroft Reid and escorted to lunch.

1400 – Depart for Assiniboine Park Zoo Visit/City Tour
Participants will be picked up by a chartered bus at the hotel to visit the polar bears at the Journey to Churchill exhibit at the Assiniboine Park Zoo. The tour will also include a brief guided tour of Winnipeg on the way back to the hotel.

1700 – Return to Hotel and Adjourn         

All presentations will be held in Classroom A unless otherwise specified.
All breaks will be held in the 10th Floor Participant Lounge.

0830 – Meet in the Hotel Lobby and Walk to Cereals Canada (10th Floor, 303 Main Street)
Participants will be met in the hotel lobby by Chloé Wolstencroft Reid. It is approximately a 5-minute walk to Cereals Canada.

0845 – Participant Welcome, Introductions, and Program Overview
Tea and coffee will be available in the participant lounge which participants can bring into the classroom with them.
Chloé Wolstencroft Reid, Senior Program Coordinator, Cereals Canada

0900 – Cereals Canada Overview
Dean Dias, Chief Executive Officer, Cereals Canada

0930 – Quality and Uses of Canadian Wheat Classes
Kristina Pizzi, Manager, Analytical Services, Cereals Canada

1000 – Class Photo Classroom C

1015 – Break

1030 – Canadian Grain Commission Overview
David Hunt, Chief Commissioner, Canadian Grain Commission

1100 – Grain Inspection and Grading Demo at the CGC – 8th Floor
Chris Fleury, Inspection Trainer, Industry Services; Evan Thomas, Inspection Specialist, National Inspection Services; Soo Hyun Lee, Inspection Trainer

1200 – Lunch – Hosted by Cereals Canada

1245 – Managing Canadian Wheat Under Hot and Humid Climates
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture & Agri-Food Canada

1345 – Technology Session: Pasta Processing – 1st Floor Demonstration of Canadian wheat classes and their suitability in pasta products. This session will include discussions on ingredient quality and functionality and methods to evaluate pasta quality.
Natalie Middlestead, Technical Specialist, End-Products APP; Jared Ozuk, Technologist, End-Products; Lindsay Bourré, Manager, End-Products

1515 – Break

1530 – Technology Session: Analytical Services – 1st Floor
Discussions and demonstrations in Analytical Services laboratory on wheat and flour quality testing methods and their relationship with end-product quality.
Robyn Makowski, Technologist, Analytical Services; Jean Ryu, Technician, Analytical Services; Julia Cann, Technician, Analytical Services; Kristina Pizzi, Manager, Analytical Services

1645 – Adjourn – Free Evening

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Wheat Breeding and the Wheat Varietal Registration System
Curt McCartney, Research Scientist & Winter Wheat Breeder, University of Manitoba

0930 – Overview of CGC Bread Wheat and Durum Research
Presentation to highlight activities in cargo monitoring, research to support grade standards, and the regulation of the Canadian wheat classification system. This includes an information exchange to better understand customer needs and how the regulatory quality assurance system works to ensure Canadian wheat quality.
Dr. Bin Xiao Fu, Research Scientist & Program Manager, Bread & Durum Wheat Research, Canadian Grain Commission

1030 – Break

1045 – Technology Session: Milling – 11th Floor,
A Closer look at Bühler Laboratory Milling: This presentation focuses on the use of the Bühler lab mill not only as a tool for technology staff, but as a training tool for new millers. Lab mill calibration, wheat preparation, lab mill cleaning procedure, streams calculation, cumulative ash curve, comparison of pilot and laboratory milled flour quality data and stream analysis will be covered.
Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling; Norbert Cabral, Manager, Milling

1230 – Lunch on Your Own

1330 – Market Outlook Presentation
This presentation provides information on Canada’s role in world cereal markets, including current growing conditions and marketing outlook.
Matilda van Aggelen, Market & Trade Specialist

1400 – Technology Session: Milling cont. – 11th Floor
Relationship Between Laboratory and Commercial Milling Demonstration: This practical session will cover discussion of milling process flow and principles in a laboratory scale and expanding it to pilot and commercial scale. Participants will have a better understanding of flow sheet technology and milling principles in this activity.
Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling; Norbert Cabral, Manager, Milling

1500 – Break

1515 – Technology Session: Milling – 11th Floor
Milling of Canadian Wheat Presentation: This will focus on general understanding of mill sections and systems in the mill, and the benefits of using Canadian wheat in their milling business. This presentation will also provide general knowledge of wheat and flour quality from the miller’s perspective.
Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling; Norbert Cabral, Manager, Milling

1630 – Adjourn

1800 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner

1830 – Cereals Canada Hosted Dinner – Promenade Brasserie, 130 Provencher Blvd

2045 – Depart Restaurant

2100 – Arrive at the Delta Hotel and Adjourn

0815 – Arrive at Cereals Canada for Morning Announcements

0830 – Technology Session: Asian End-Products – 11th Floor
Demonstration of Canadian wheat and its suitability in noodle applications. This session will include discussions on ingredient quality and functionality, methods to evaluate end-product quality, and a sensory evaluation.
Natalie Middlestead, Technical Specialist, End-Products APP; Jared Ozuk, Technologist, End-Products

1000 – Break

1015 – Technology Session: Asian End-Products cont. – 11th Floor
Natalie Middlestead, Technical Specialist, End-Products APP; Jared Ozuk, Technologist, End-Products

1200 – Lunch on Your Own

1300 – Depart Cereals Canada Office for Elevator and Farm Tour
Please ensure you are wearing appropriate closed-toe footwear (such as sneakers/runners) and long pants for these visits. Steel-toed boots are not required, but open-toe footwear will not be permitted.

1345 – Arrive at G3 Glenlea Elevator, 985 Nolette Road, Glenlea
Bill Kuzyk, General Manager

1445 – Depart Farm for Elevator

1515 – Arrive at Paul & Dori Beauchemin’s Farm, 22103 Hwy 210 E, Ile des Chenes Glenlea, Manitoba
Paul & Dori Beauchemin, Owners

1615 – Depart Farm
A stop at a shopping mall or other store(s) can be arranged on the way back to the hotel. The group will be polled to see where they would like to shop and will make their own way back to the hotel at the end of the evening. Participants that do not wish to shop will be dropped off at the hotel.

1730 – Arrive at the Delta and Adjourn

Please Check Out of Hotel in the Morning and Store Luggage at Hotel Front Desk Before Coming to Cereals Canada

0815 – Arrive at Cereals Canada for Morning Announcements

0830 – Technology Session: Baking – 11th Floor
Demonstration of Canadian wheat classes and their suitability in various baked products. This session will include discussions on ingredient quality and functionality, methods to evaluate end-product quality, and a tour of the Cereals Canada test bakery
Karen Pitura, Technical Specialist, End-Products Baking; Rosa Boyd, Technologist, End-Products Baking; Kelly Tan, Technician, End-Products; Lindsay Bourré, Manager, End-Products

1015 – Break

1030 – Technology Session: Baking cont. – 11th Floor
Karen Pitura, Technical Specialist, End-Products Baking; Rosa Boyd, Technologist, End-Products Baking; Kelly Tan, Technician, End-Products; Lindsay Bourré, Manager, End-Products

1200 – Lunch on Own

1300 – Plant Breeding Innovation and Canadian Cereals – Pre-Recorded with Live Q&A
Learn about the advancements being made in Plant Breeding Innovation, in both policy and technology such as gene editing, and how these changes will affect the Cereals sector into the future.
Krista Zuzak, Director, Corp Protection & Production, Cereals Canada

1330 – What About Wheat?
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dieticians, and food communicators.
Ellen Pruden, Vice President Communications & Value Chain Relations, Cereals Canada

1400 – Technology Session: Baking cont. – 11th Floor
Karen Pitura, Technical Specialist, End-Products Baking; Rosa Boyd, Technologist, End-Products Baking; Kelly Tan, Technician, End-Products; Lindsay Bourré, Manager, End-Products

1500 – Adjourn and Return to Hotel to Pick Up Luggage

1530 – Board Bus at Hotel and Depart for Winnipeg Airport

1825 – Depart Winnipeg for Vancouver on Air Canada Flight 7797
There is a two-hour time difference between Winnipeg and Vancouver.

1933 –  Arrive in Vancouver and Board Bus for the DOUGLAS Autograph Collection Hotel, 45 Smithe Street

0830 – Board Bus and Depart for Richardson Vancouver Terminal – 375 Low Level Road
Please wear solid, practical, closed-toe footwear and full-length pants. No photos or cell phones are to be used inside the terminal.

0900 – Arrive at Elevator and Tour Operations
Tony Vigna, Chief Executive Officer

1030 – Board Bus and Depart for CGC Offices – 300-333 Seymour Street

1100 – Visit the Vancouver Canadian Grain Commission Offices
Todd Travis, Manager, Inspection Services, Industry Services – Western Region; Leah Nash, Manager, Weighing Services; Acting Regional Manager, Program & Service Delivery

1230 – Return to Hotel for a Free Afternoon – Lunch on Your Own

1600 – Board Bus and Depart for Westin Bayshore Marina

1630 – Harbour Cruise on the Bona Fide Yacht
Participants will enjoy a cruise on the Bona Fide yacht including drinks and light snacks.

1900 – Arrive and Dock at the Shipyards in North Vancouver

1915 – Closing Dinner and Presentation of Certificates – Seaside Provisions, 125 Victory Ship Way

2100 – Depart Restaurant and Return to Hotel

Participants Depart Canada at Various Times or Continue Their Trip in Canada on Their Own
Each participant is responsible for their own transportation to the airport. The front desk can assist with booking taxis or advising what time to leave the hotel to arrive at the airport on time.