Tricia Ryan joins FIRSt as Director, Food and Beverage Research after a long career consulting for clients across all sectors of the food, alcohol beverage, retail, and hospitality industry. Her focus has been marketing and research, client servicing and communications that span an array of business issues and opportunities including concept development, market entry, revenue growth, performance measurement and management, branding and customer insight, leadership training and coaching. Skills include marketing and sales strategy, planning and research design and analysis, communication planning (digital and offline), client servicing, leadership training, moderation/facilitation to develop insights to identify meaningful customer centric opportunities for brands to engage with customers (B2B & B2C). Clients have included Dare Foods, Frito Lay Canada, Gardien, General Mills, Gluten-Free Certification Program, H.J. Heinz, Kraft General Foods, Maple Leaf Foods, Nestle, Pepsi Canada and The Ice House Winery.
Food Product and Industry Advisor
Winnie Chiu is an experienced food scientist with over 20 years of research and development experience in both consumer packaged foods and the flavour ingredient business. Over her tenure at GBC, she led dozens of research projects with private companies and the healthcare sector ; these encompass both product commercialization and healthy recipes development, offering unique and valuable hands on experience for students.
She led her team on projects for organizations such as Sobeys Inc., General Mills Canada, Smucker’s Canada, Princess Margaret Hospital, St. Michael’s Hospital, Live Well with Parkinson’s Inc. and Dr. Glen Berall Clinic. Prior to George Brown College, Winnie worked for the Uncle Ben’s division of MARS Canada and two internationally renowned ingredients company. Winnie received a B. Sc. (Hon) from the University Of Westminster (U.K.) and subsequently gained her M. Sc. in Food and Management Science from King’s College at the University of London (U.K).
Senior Project Manager
Dan Reilly is our Senior Project Manager. Dan has managed projects at George Brown College in a variety of sectors including health sciences, green technology, web development, education, and product development. He has served as a project manager on projects for Human Resources and Skills Development Canada (HRSDC), Scouts Canada, CAMH, the Princess Margaret Cancer Centre, and many local SMEs. Dan graduated from George Brown College with an Advanced Diploma in Business Administration and was the recipient of the GBC Project Management Award of Distinction. After spending 2014 in the role of acting Senior Project Manager for Research and Innovation, Dan assumed the role of Senior Project Manager for the Food Innovation and Research Studio (FIRSt) in early 2015. Dan also teaches project management at George Brown College in the School of Management.
Senior Food Scientist
Robert McCurdy brings considerable academic and industry experience to his role as the Applied Research Food Scientist at George Brown College. Rob has undergraduate Bachelor’s and Master’s degree in Food Science, both from the University of Guelph.
Rob has more than 18 years of experience in product development, project management, quality systems design and development, scientific writing and experimental design within the food industry. Rob’s retail & food service experience includes roles as a Quality Scientist (Royal Canin Canada), Senior Scientist (Masterfoods USA), and Product Development Manager (Lyons Magnus).
Rob’s expertise includes product formulation, nutritional compliance testing, process & product optimization, thermal processing, consumer testing, sensory evaluation, technical writing, food chemistry, bench-top to production scale-up, regulatory compliance, and food production management.
Candace Rambert has a B.AA from the University of Windsor and is an alumnus of the George Brown College (GBC) Culinary Management program and Culinary Arts – Italian postgraduate program. Candace has 12 years of foodservice experience in catering, hotels and restaurants. Her expertise in recipe development and knowledge of product development processes and specialty equipment make her an asset when working with the food scientists and culinary students at Food Innovation and Research Studio (FIRSt). In this role, Candace applies her culinary techniques and experiences to exceed the demands of FIRSt’s diverse clients. Candace is also a past recipient of the prestigious Ontario Hostelry Institute’s ‘Top 30 Under 30’ award.
Consulting Senior Food Scientist
Bob’s career in food product development, research training and mentoring, quality control and field assessment has taken him across Toronto, Northern Ontario, New Jersey and Brazil. If you have ever enjoyed jalapeno havarti, the world-wide gold standard for Pizza Hut crust and pepperoni, or toaster chicken you have sampled a small selection of Bob’s portfolio. His resume spans the development of 200+ food products and menu items for many major food services and retail brands. A seasoned and charismatic contributor in the lab, office and boardroom, Bob prides himself in building teams, transforming processes and developing new and exciting products. Bob is all about the “why” in finding solutions to technical problems and is always planning his next adventure.
Manager, Industry Liaison and Business Development
Michelle brings a value-chain approach to the team at FIRSt. She has spent her academic and professional careers in primary agriculture, agri-food, and agri-technology, and even continues to occasionally assist on her parents’ cash crop farm in South-Western Ontario. With a Bachelor’s degree in Social Development (University of Waterloo) and a Master’s degree in Political Science and International Development (University of Guelph) she studied food and agriculture through a very different lens. Michelle applies her interdisciplinary background by bringing creative and holistic solutions to clients and partnerships.
Michelle enjoys eating food as much as she enjoys working in the industry, and is deeply committed to growing the food value chain in Ontario and Canada, and increasing opportunities for Canadian agri-food companies.
Industry Liaison and Business Development
Christine has always been interested in hands on learning in the recipe and product development world. After completing a BA in nutrition at Western University she came to George Brown College to attend the culinary management nutrition program. Christine returns to the FIRSt team, working as a Business Development Liaison, after a dynamic set of experiences as a student researcher during her studies here at George Brown College. She interned at Yum! Restaurants in the United Arab Emirates for four months, working in new product development. She then completed her college externship in the Canadian Living Magazine test kitchen. Upon graduating George Brown, she worked as the assistant chef for the Toronto Blue Jays baseball team. In addition to her new role at George Brown, Christine is currently working as a recipe tester/assistant with college chef/professor Amy Symington on a new plant-based, culinary, cancer-care cookbook/guide for Gilda’s Club Toronto. Planned publication of this collection is at the end of 2018.
Project Manager, FIRSt
Nuvi Dhaliwal joins with a strong knowledge of grant operations and funding streams in publicly funded and not for profit environment. She previously worked with the PSI Foundation, where she served as the Post-Award Grant Officer and focused on tracking grants in medical research through metrics, blogs, social media, final reporting, etc. She has also worked for the Greenbelt Fund, supporting the increase of local food in Ontario, and with Maple Leaf Foods in digital marketing. Ms. Dhaliwal has a B.A. (Hons) from the University of Guelph in International Development, Political Economy and Administrative Change.
Junior Project Manager, FIRSt
Natalia Rogacki is a graduate of the Business Administration, Project Management program at George Brown College & holds an Honours Degree in History from Carleton University. Ms. Rogacki come to FIRSt with a background in hospitality and event planning, previously serving as Events and Projects Assistant for George Brown’s Centre for Business and various public-facing roles with the Cedar Fair Entertainment Company. She has an extensive history of volunteer work in and around social services and community development, including Pump Up Parasport, a Sitting Volleyball Tournament organized to introduce participants to the parasports available for athletes.
Lorenza Carandang joins the team as Administrative Assistant, bringing extensive experience in managing operations and administration, with diverse skills ranging from client management, financial and wealth management to investor and shareholder communications and budgeting. Prior to joining FIRSt, she worked at Kingsdale Shareholder Services in Client Management, as well as nine years as Operations & Administrative Officer – Investment Operations and Control for AIG Philippines. Her considerable history of office management ensures that our partners and projects are supported by streamlined operations and an efficient infrastructure. Lorenza has a B.Sc. degree in Business Administration from the University of the Philippines.
Emily’s interest in the culinary specialty of the food industry began when she participated in the 2016 Research Chef’s Association: Student Product Development Competition in Denver, a team based cooking competition. Emily brings a diverse set of student experience with her, previously working with the Biscuit R&D Team at Mondelez International (working with brands Oreo and Chips Ahoy), as a microbial technologist at Maple Leaf Foods, and as a research assistant for the Canadian Institute for Food Safety (CRIFS) at the University of Guelph. She has also acted as a representative, coordinator and president in various food science associations and clubs. Emily has a Bachelor of Science (Food Science) from the University of Guelph and a Culinary Certificate from George Brown College.