Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the ALT Hotel, 310 Donald St.

1145 – Cereals Canada Hosted Welcome Lunch – ALT Hotel Indigo Room
Participants will meet program chair Lisa Nemeth in the hotel lobby and be escorted to lunch.

1330 – 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.

1730 – 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 Lisa Nemeth. It is approximately a 10-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.
Lisa Nemeth, Director, Market Support & Training

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

0930 – Wheat Breeding and the Wheat Varietal Registration System
Dr. Curt McCartney, Associate Professor, Department of Plant Science, University of Manitoba

1000 – Class Photo

1015 – Break

1030 – Quality and Uses of Canadian Wheat Classes
Lindsay Bourré, Manager, End-Products, Cereals Canada

1100 – Managing Canadian Wheat Under Hot and Humid Climates – Pre-Recorded with Live Q&A
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture & Agri-Food Canada

1200 – Lunch – Hosted by Cereals Canada

1300 – Technology Session: End-Products Pasta – 1st Floor
Demonstration of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Natalie Middlestead, Technical Specialist, End-Products APP; Jared Ozuk, Technologist, End-Products

1430 – Break

1445 – Technology Session: End-Products Pasta cont. – 1st Floor

1630 – Adjourn – Free Evening

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – 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

1000 – Break

1015 – Technology Session: Milling – 11th Floor,
A Closer Look at Laboratory Milling: This presentation focuses on the use of the 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

1115 – Technology Session: Milling cont. – 11th Floor
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.
Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling; Norbert Cabral, Manager, Milling

1200 – Lunch on Your Own

1300 – Technology Session: Asian End-Products – 11th Floor
A visit to Cereals Canada’s Asian End-Products area for a presentation on noodle quality. A discussion of gluten proteins, starch, and pigments in relation to noodle processing properties, texture, and colour.
Natalie Middlestead, Technical Specialist, End-Products APP; Jared Ozuk, Technologist, End-Products

1400 – Technology Session: Milling cont. – 11th Floor
Relationship between laboratory and commercial milling demonstration. This practical session will cover discussion and demonstration 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 cont. – 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

1830 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner
The restaurant is approximately a 15-minute walk from the hotel. Transportation will be arranged in case of inclement weather.

1900 – Cereals Canada Hosted Dinner – The Oval Room, 222 Broadway

2145 – Depart Restaurant

2200 – Arrive at the ALT Hotel and Adjourn

0815 – Arrive at Cereals Canada for Morning Announcements

0830 – Canadian Grain Commission Overview
David Hunt, Chief Commissioner, Canadian Grain Commission

0900 – Grain Inspection & Grading Demonstration at the CGC – 8th Floor
Chris Fleury, Inspection Trainer, Industry Services; Evan Thomas, Inspection Specialist, National Inspection Services; Soo Hyun Lee, Inspection Trainer

1000 – Break

1015 – Overview of CGC Bread Wheat and Durum Research
Presentation to highlight CGC activities in cargo monitoring, research to support grade standards and the regulation of the Canadian wheat classification system. Participants will then visit the CGC Bread Wheat and Durum Research lab, with a focus on information exchange to better understand customer needs and to inform 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

1115 – 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, Crop Protection & Production, Cereals Canada

1145 – 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.

1230 – Arrive at G3 Glenlea Elevator, 985 Nolette Road, Glenlea
Bill Kuzyk, General Manager

1330 – Depart Elavator for Farm

1430 – Arrive at Martin Farms Ltd., East Selkirk
Doug Martin, Owner

1545 – 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 ALT Hotel and Adjourn

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

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Technology Session: Baking – 11th Floor
Visit to Cereals Canada’s pilot baking facility with discussion and demonstration of Canadian wheat classes and their suitability in baked end-products.
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

1200 – Lunch on Own

1300 – Market Outlook
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, 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.
Elaine Sopiwnyk, Vice President, Technical Services, Cereals Canada

1400 – Technology Session: Baking cont. – 11th Floor
Visit to Cereals Canada’s test bakery with discussion and demonstration of small-scale baking methods used to predict flour quality in bread.
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 Delta Hotel Vancouver, 550 West Hastings Street

0830 – Board Bus and Depart for Cargill North Vancouver Terminal – 801 Low Level Road Low Level Road
Please wear full-length pants, long sleeve shirts, and solid, practical, closed-toe footwear that you don’t mind getting dirty. No jewelry is permitted. Cell phones are prohibited inside the terminal.

0900 – Arrive at Elevator and Tour Operations
Denis Young, Plant Superintendent; Dennis Smith, Operations Lead

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

1100 – Visit the Vancouver Canadian Grain Commission Offices
Stephan Bedard, Inspection Specialist; Fabrizio Poato, Inspection Specialist; Johnny Tang, Inspection Specialist

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

1615 – 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.

1850 – Arrive and Dock at the Shipyards in North Vancouver

1900 – Closing Dinner and Presentation of Certificates – The Sequel, 1575 W. Georgia St.

2100 – Depart Restaurant and Return to Hotel

Participants Depart Canada at Various Times or Continue Their Trip in Canada on Their Own
Participants are responsible for their own transportation to the airport. Please check with the front desk to verify transit time to the airport, or to request assistance with booking a cab.