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 Lunch at the ALT Hotel- 8th Floor Banquet room
Participants will be met in the hotel lobby by Kristina/Lindsey and escorted to lunch.

1400 – Depart for City Tour/Zoo Visit
Participants will be picked up by a chartered bus at the hotel and 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.

1630 – Arrive back to the Hotel and Adjourn

Free Evening – Dinner on Your Own

All presentations will be held in the Viterra Knowledge Centre unless otherwise specified.
All breaks will be held in the 10th Floor Participant Lounge.

0800 – Meet in Hotel Lobby and board bus to Cereals Canada (10th Floor, 303 Main Street)
Participants will be met at the hotel by Lisa Nemeth. The group will be brought tothe Cereals Canada offices by the hotel shuttle bus.

0845 – Opening Comments and Participant Introductions
Tea and coffee will be available in the participant lounge which participants can bring into the classroom with them.

0900 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

0930 – Canadian Grain Commission (CGC) Overview
Lonny McKague, Commissioner

1000 – Group Photograph

1015 – Break

1030 – Wheat Breeding and the Wheat Varietal Registration System
Curt McCartney, Associate Professor, Department of Plant Science, University of Manitoba

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
Catered by Stella’s

1300 – Quality and Uses of Canadian Wheat Classes
An overview of the different wheat classes grown in Canada with emphasis on those available for export.
Lindsay Bourre, Manager, End-products, Cereals Canada

1330 – Cereals Canada Technology Session I: 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; Shona Fraser, Technical Specialist; Robyn Makowski, Technologist; Analytical Services

1500 – Break

1515 – Cereals Canada Technology Session II: Noodle Technology – 11th Floor
A visit to Cereals Canada’s Asian End-products area.
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-products, Asian Products and Pasta

1615 – Adjourn – Free Evening

1620 – Board Shuttle bus and return to hotel

0840 – Meet in the Hotel Lobby and board bus to Cereals Canada

0900 – Overview of CGC Bread Wheat and Durum Research
A presentation discussing CGC activities in cargo monitoring, research to support grade standards, and the regulation of the Canadian wheat classification system.
Dr. Bin Xiao Fu, Research Scientist, Bread Wheat and Durum Research, Grain Research Laboratory

0930 – Tour of the CGC Bread Wheat and Durum Research Laboratory
Participants will visit the CGC’s Bread Wheat and Durum Research lab, enabling them to better understand customer needs and how the regulatory quality assurance system works to ensure Canadian wheat quality.
Dr. Bin Xiao Fu, Research Scientist, Bread Wheat and Durum Research, Grain Research Laboratory

1000 – Break

1015 – Cereals Canada Technology Session III: 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, and Brando Remonte, Technologist, Milling

1115 – Cereals Canada Technology Session III: Milling (Continued) – 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, and Brando Remonte, Technologist, Milling

1230 – Lunch on Your Own

1330 – Cereals Canada Technology Session III: Milling (Continued) – 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, and Brando Remonte, Technologist, Milling

1500 – Break

1515 – Cereals Canada Technology Session III: Milling (Continued) – 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, and Brando Remonte, Technologist, Milling

1630 – Adjourn

1635 – Board Shuttle bus and return to hotel

0840 – Meet in the Hotel Lobby and board bus to Cereals Canada

0900 – Cereals Canada Technology Session IV: Baking – 11th Floor
A discussion in baking and flour quality, baking methods, and the suitability of Canadian wheat classes in various baked end products.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1015 – Break

1030 – Cereals Canada Technology Session IV: Baking (continued). – 11th Floor
A discussion in baking and flour quality, baking methods, and the suitability of Canadian wheat classes in various baked end products.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1200 – Lunch on Your Own

1300 – Cereals Canada Technology Session IV: Baking (continued). – 11th Floor
A discussion in baking and flour quality, baking methods, and the suitability of Canadian wheat classes in various baked end products.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1400 Board Bus at Cereals Canada to Depart for Herbsigwill Farm – Randolph, Manitoba
Participants should ensure they are wearing appropriate footwear and clothing for this visit.

1445 – Arrive at Herbsigwill Farm and Tour Farming Operations
Korey Peters, Owner

1600 – Depart Wiens Prairie Acres to Look at Industry End-Products at a Bakery/Grocery Store

1700 – Depart Bakery/Grocery Store for Shopping Trip
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 program chair and the Winnipeg Coach driver, if desired.

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

0840 – Meet in the Hotel Lobby and board bus to Cereals Canada

0900 – Managing Canadian Wheat Under Hot and Humid Climates – Video
Dr. Digvir Jayas, Vice President (Research and International) and Distinguished Professor, University of Manitoba (Retired)

0945 – Cereals Canada Technology Session V: Pasta Processing – 1st Floor
Demonstration of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-products, Asian Products and Pasta; Elaine Sopiwnyk, Vice President, Technical Services

1045 – Break

1100 – Cereals Canada Technology Session V: Pasta Processing (Continued) – 1st Floor
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-products, Asian Products and Pasta; Elaine Sopiwnyk, Vice President, Technical Services

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.
Matilda van Aggelen, Market and Trade Specialist, Cereals Canada

1330 – What About Wheat? Overview- Via Zoom
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Jen Woodall, Account Manager, Synthesis Agri-Food Network

1400 – Board Shuttle bus and return to hotel to grab luggage

1430 – Board Bus at Hotel and Depart for Winnipeg Airport

1835 – Depart to Toronto on WestJet Flight 490

2158 – Arrive in Toronto and Check into the Toronto Airport Marriott – 901 Dixon Road

0800 – Board Bus at the Hotel and travel to Hamilton

0900 – Grain Farmers of Ontario Wheat Presentation and Quality Discussion – Hamilton-Oshawa Port Authority Boardroom
Dana Dickerson, Manager, Market Development and Sustainability, GFO

1045 – Depart for Parrish & Heimbecker (P&H) Terminal in Hamilton – 231 Burlington Street East

1100 – P&H Terminal and Flour Mill Tour
Jay Fretz, General Manager

1145 – Board Bus and Travel to Hamilton-Oshawa Port Authority building

1200 – Cereals Canada Hosted Closing Lunch and Presentation of Certificates

1300 – Board Bus and Travel to Barlow Farms – 210 Barlow Road, York, Ontario

1400 – Arrive at and Tour Operations at Barlow Farms
Jeff Barlow, Owner/Operator

1500 – Board Bus and Depart for Niagara Falls

1630 – Arrive at Niagara Falls and Enjoy Free Time to Sightsee

1900 – Depart Niagara Falls to Return to the Toronto Airport Marriott

2030 – Arrive at the Hotel and Adjourn – Free Evening

Participants Depart Canada at Various Times
Each participant is responsible for their own transportation to the airport. The Toronto Airport Marriott offers an airport shuttle that operates approximately every 20-25 minutes, but participants should check with the front desk to ensure they are leaving the hotel with enough time to spare.