On the heels of the Trillium Network’s online map of Ontario Dairy Manufacturers, Nick and Brendan take a drive out to the University of Guelph to speak with Guelph Food Innovation Centre (GFIC) director, Derek Vella. While the centre’s 100-year history focused on the science of dairy production, today, they’re working on innovations in almost all types of food production and processing. This includes protein bars, meat analogues, cellular agriculture, functional beverages, and of course, ice cream.

As Derek explains, ice cream manufacturing is sophisticated. Did you know that ice cream can be too cold? It can, and the scientific and culinary implications of this fact are a growing field of research and innovation. While milk, cream, vanilla, chocolate, and strawberries have traditionally been the primary ingredients, today’s market demands different options in their ice cream and different flavours.

Derek also discusses the expansive career opportunities available in the field of food science. A growing population and dynamic consumer demand will continue to drive innovation. What this means (for young people in particular) is a delicious variety of job and career opportunities.

Have a listen and learn for yourself.

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