2349 – Participants Arrive in Winnipeg on All Nippon Flight 5388
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to The Fort Garry Hotel, 222 Broadway.

1240 – Meet in Hotel Lobby to Depart for Lunch
Participants will meet Kristina Pizzi in the hotel lobby and be escorted to lunch. The walk is about 15 minutes, but transportation will be arranged in case of bad weather.

1300 – Lunch in the Cabin Room at SMITH, located in Inn at the Forks – 75 Forks Market Road

1430 – Depart for City Tour/Zoo Visit
Participants will be picked up by a chartered bus at the hotel and enjoy a brief guided tour of Winnipeg on the way to/from seeing the polar bears at the Journey to Churchill exhibit at the Assiniboine Park Zoo.

1000 – Tour of the Grain Research Laboratory (GRL) at the Canadian Grain Commission
A break will be provided halfway through the tour.
Ann Puvirajah, Oilseeds; Sheryl Tittlemier, Program Manager, Trace Organics and Trace Elements; Yuming Chen and Dale Taylor, Technicians, Durum Wheat Research; Ning Wang, Program Manager, Pulse and Food Soybean Research; Kerri Pleskach, Program Manager, Analytical Services; Mathieu Dusabenyagasani and Maria Eckhardt, Technicians, Grain Biotechnology (Variety Identification)

1230 – Lunch on Your Own

1400 – Canadian Food Inspection Agency (CFIA) Overview – Via Zoom
An overview of CFIA’s role specific to grains.
Jacqueline Van Acker, Policy and Program Team Leader, Canadian Food Inspection Agency

1730 – Arrive Back to the Hotel and Adjourn

Free Evening – Dinner on Your Own 

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

0825 – Meet in the Hotel Lobby and Walk to Cereals Canada (10th Floor, 303 Main Street)
Participants will be met in the hotel lobby by Kristina Pizzi. It is approximately a 10-minute walk to Cereals Canada.

0845 – Opening Comments and Participant Introductions
Coffee and tea will be available in the participant lounge and can be brought into the classroom.

0900 – The Value of Cereals Canada
Dean Dias, Chief Executive Officer

0930 – Quality of Canadian Cereals
Elaine Sopiwnyk, Vice President, Technical Services

1000 – Group Photograph – Classroom C

1015 – Break

1030 – Canadian Grain Commission (CGC) Overview
Lonny McKague, Commissioner

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

1200 – Lunch – Hosted by Cereals Canada

1300 – Cereals Canada 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, Asian Products and Pasta; Jared Ozuk, Technologist, End-products

1430 – Break

1445 – Cereals Canada Technology Session: Analytical Services – 1st Floor
Discussions and demonstrations in the Analytical Services laboratory on wheat and flour quality testing methods and their relationship with end-product quality.
Kristina Pizzi, Manager; Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician; Khanh Vo Van, Technician, Analytical Services

1615 – Adjourn – Free Evening

0820 – Arrive to Cereals Canada’s Classroom A for Morning Announcements

0830 – Wheat Breeding and the Wheat Varietal Registration System
Curt McCartney, Associate Professor, Department of Plant Science, University of Manitoba

0915 – Managing Canadian Wheat Under Hot and Humid Climates
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-food Canada

1000 – Break

1015 – Cereals Canada Technology Session: Milling – 11th Floor
A Closer Look at Buhler Laboratory Milling:
This presentation will focus on the use of the Buhler 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 mill flour quality data, and stream analysis will be covered.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1045 – Cereals Canada Technology Session: Milling – 11th Floor
Buhler Laboratory Milling Demonstration:
This hands-on session will cover lab mill calibration, lab mill cleaning procedure, wheat conditioning, demonstration on the impact of break release and discussion of results.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1200 – Lunch on Your Own

1300 – Market Outlook Presentation
This presentation provides information on Canada’s role in world cereal markets including current growing conditions and marketing outlook.
Leif Carlson, Vice President, Markets and Trade, Cereals Canada

1330 – Cereals Canada Technology Session: Milling – 11th Floor
Relationship Between Laboratory and Commercial Milling Demonstration: This practical session will cover discussion and demonstration of milling process flows and principles in a laboratory scale and expand it to pilot and commercial scale. Participants will have a better understanding of flow sheet technology and milling principles after this activity.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1430 – Break

1445 – Cereals Canada Technology Session: Milling – 11th Floor
Milling of Canadian Wheat Presentation:
This presentation will focus on general understanding of mill sections and systems in the mill and the benefits of using Canadian wheat in milling businesses. This presentation will also provide general knowledge on wheat and flour quality from the miller’s perspective.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1600 – Adjourn

1810 – Meet in the Hotel Lobby to Depart for Dinner at Clay Oven Shaw Park – 1 Portage Avenue East (3rd Floor)
The restaurant is a 10 to 15-minute walk from the Fort Garry Hotel. Transportation will be provided in case of bad weather.

1830 – Cereals Canada Hosted Dinner at Clay Oven

2030 – Return to the Fort Garry Hotel and Adjourn

0820 – Arrive to Cereals Canada’s Classroom A for Morning Announcements

0830 – Cereals Canada 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, Asian Products and Pasta; Jared Ozuk, Technologist, End-products

1000 – Break

1015 – Cereals Canada Technology: Asian End-products (Continued) – 11th Floor

1200 – Lunch on Your Own

1300 – Board Bus at Cereals Canada to Depart for Elevator
Participants should ensure they are wearing appropriate footwear and clothing for this visit.

1345 – Arrive at Bunge Rosser and Tour Operations – 65036 MB-221, Rosser, Manitoba
Tyler Griffith, Regional Marketing Manager, Bunge

1445 – Depart Elevator for Farm Tour

1515 – Arrive at and Tour Grangewood Farms – Stonewall, Manitoba
Nick Matheson, Owner/Operator

1615 – Depart Farm to Return to Winnipeg
The program chair will poll the group, and those who wish will be dropped off at the shopping location of the group’s choice. Any participants who don’t wish to shop will be dropped off back at the hotel.

2100 – Depart from Shopping Location and Return to the Hotel
Most shopping locations will close at 9:00pm, but participants can arrange an earlier pick-up with the prgram chair and the Winnipeg Coach driver, if desired.

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

0830 – Cereals Canada 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.
Lindsay Bourré, Manager, End-Products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Kelly Tan, Technician, End-products

1015 – Break

1030 – Cereals Canada Technology Session: Baking (Continued) – 11th Floor

1200 – Lunch on Your Own

1300 – Plant Breeding Innovation and Canadian Cereals – Via Zoom
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, Crop Protection and Production, Cereals Canada

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

1400 – Break

1415 – Cereals Canada Technology Session: Baking (Continued) – 11th Floor

1515 – Adjourn and Return to the Hotel to Collect Luggage

1545 – Board Bus at the Hotel and Depart for the Winnipeg Airport

1840 – Depart Winnipeg for Vancouver on Air Canada Flight 299
There is a two-hour time difference between Winnipeg and Vancouver.

1942 – Arrive in Vancouver and Board Bus for the Westin Bayshore, 1601 Bayshore Drive

0830 – Board Bus and Depart for Cargill North Vancouver Terminal Elevator – 801 Low Level Road
Participants must ensure they are wearing long pants for this visit, and it is suggested to avoid jewelry or loose clothing that could get caught in machinery. Participants will be provided with safety boots.

0900 – Arrive at Cargill North Vancouver Terminal Elevator and Tour Operations
Dennis Smith, Operations Lead; Callum Ritchie, Shipping Team Lead; Lars Petersen, Terminal Manager

1030 – Board Bus and Depart for Canadian Grain Commission Offices – 300-333 Seymour Street

1100 – Visit to the Vancouver Canadian Grain Commission Offices
Usman Mohammad, Senior Regional Manager, Program and Service Delivery, Industry Services; Todd Travis, Manager, Inspection Services, Industry Services, Western Region; Leah Nash, Manager, Weighing Services

1230 – Board Bus at CGC Offices to Depart for Lunch

1300 – Closing Lunch and Presentation of Certificates at The Sequel Kitchen and Bar – 1575 West Geogia Street

1430 – End of Formal Program
Participants will have free time for the remainder of their time in Vancouver. Front desk staff can assist with recommending restaurants or other activities.

Participants Depart Canada
Each participant is responsible for their own transportation to the airport. They may use the per diem money that they were given at the beginning of the week. Kristina and/or the hotel front desk can assist with arranging taxis if need be.