2017 – Participants Arrive in Winnipeg on Air Canada Flight 375 From Montreal
Winnipeg Coach service, along with an interpreter, will meet the group at the Winnipeg airport and transport them to Inn at the Forks, 75 Forks Market Road.

Free Evening – Dinner on Your Own

1250 – Cereals Canada Hosted Welcome Lunch in the Cabin Room at SMITH in Inn at the Forks
Participants will meet program chair Lindsay Bourré in the hotel lobby and be escorted to lunch.

1430 – Board Bus at Hotel to Depart for a City Tour and Tour of Assiniboine Park Zoo’s Journey to Churchill Exhibit
Jayde Finkbeiner, Owner/Operator, Heartland Tours

1730 – Arrive Back at the Hotel and Adjourn – Free Evening

All presentations will be held in Classroom A unless otherwise specified.
All breaks will be held in the 10th 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 Lindsay Bourré, the program chair. It is approximately a 15-minute walk to Cereals Canada. Transportation will be arranged in case of bad weather or mobility issues.

0845 – Welcome, Participant Introductions, and Program Overview
Coffee and tea is available in the participant lounge and can be brought into the classroom.

0900 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

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

1000 – Group Photograph – Classroom C

1015 – Break

1030 – Wheat Breeding and the Wheat Varietal Registration System – Via Zoom
Dr. Yuefeng Ruan, Research Scientist, Swift Current Research and Development

1100 – Inspection and Grading Demonstration at the Canadian Grain Commission
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Specialist; Soo Hyun Lee, Inspection Trainer

1200 Lunch – Hosted by Cereals Canada

1300 – Managing Canadian Wheat Under Hot and Humid Climates
Dr. Vincent Hervet, Research Scientist – Stored Product Entomology, Agriculture and Agri-food Canada

1345 – Quality and Uses of Canadian Wheat Classes
An overview of the different wheat classes grown in Canada with emphasis on those available for export.
Elaine Sopiwnyk, Vice President, Technical Services, Cereals Canada

1415 – Cereals Canada Technology Session: Analytical Services – 1st Floor
Discussion and demonstrations in the Analytical Services laboratory on wheat and flour quality testing methods and their relationship with end-product quality.
Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician; Kristina Pizzi, Manager, Analytical Services

1515 – Break

1530 – Cereals Canada Technology Session: Asian End Products – 11th Floor
Demonstration of Canadian wheat classes and their suitability in noodle applications. This session will include discussions on ingredient quality and functionality and methods to evaluate end-product quality.
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta); Jared Ozuk, Technologist, End-products

1630 – Adjourn – Free Evening

0900 – Overview of the CGC Bread Wheat and Durum Research and Tour of the Bread Wheat and Durum Research Laboratory
A 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’s Bread Wheat and Durum Research Lab on the 15th floor, with a focus on information exchange with participants 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, Bread Wheat and Durum Research

1000 – Break

1015 – Cereals Canada Technology Session: End Products:
Pasta Technology – 1^st Floor
A 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, Technologist, End-products (Asian Products and Pasta), Jared Ozuk, Technologist, End-products; Lindsay Bourré, Manager, End-products

1230 – Lunch on Your Own

1330 – 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

1400 – Cereals Canada Technology Session: End Products:
Pasta Technology (continued) – 1^st Floor
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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1500 – Break

1515 – Cereals Canada Technology Session: Milling (Continued) – 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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1630 – Adjourn

1840 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner
The group will walk to dinner as it is only about a 10-minute walk. Transportation will be arranged in case of bad weather.

1900 – Cereals Canada Hosted Dinner at the Oval Room at the Fort Garry Hotel – 222 Broadway

2100 – Return to the Hotel and Adjourn

0900 – Cereals Canada Technology Session: Milling (Continued) – 11^th 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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1015 – Break

1030 – Cereals Canada Technology Session: Milling (Continued) – 11^th 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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1130 – Cereals Canada Technology Session: Milling (Continued) – 11^th 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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1245 – Lunch on Your Own

1330 – Board Bus at Cereals Canada and Travel to Farm

1415 – Arrive at and Tour Farm Operations at Paul and Dori Beauchemin’s Farm – Ile des Chenes, Manitoba
Paul and Dori Beauchemin, Owners/Operators

1515 – Board Bus at Farm and Depart for Elevator

1545 – Arrive at and Tour Operations at Viterra Ste. Agathe Elevator – Ste. Agathe, Manitoba
Darrel Jones, Assistant Operations Manager; Tyler Griffith, Regional Marketing Manager – Winnipeg Region

1645 – Board Bus and Depart Elevator for Shopping Centre or the Hotel
The program chair will poll the group to see where they would like to shop. If some participants do not wish to shop, they will be dropped off back at the hotel.

Adjourn – Free Evening

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

0830 – Cereals Canada Technology Session: Baking – 11th Floor
A 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.
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 – 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? Overview
Learn about this campaign that aims 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 Board Bus at Cereals Canada
The group will stop at Inn at the Forks to pick up their luggage

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

1825 – Depart for Vancouver on Air Canada Flight 7797

1933 – Arrive in Vancouver and Board Bus for the Westin Bayshore Hotel – 1601 Bayshore Drive
Vancouver is two hours behind Winnipeg. Griffin Transportation will meet the group at the Vancouver airport and transport them to the hotel.

Adjourn – Free Evening

0830 – Board Bus and Depart for Alliance Grain Terminal Elevator – 1155 Steward Street

0900 – Arrive at Alliance Grain Terminal and Tour Operations
Tony Vigna, Chief Executive Officer

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

1100 – Visit the Vancouver Canadian Grain Commission Offices
The western region’s program and service delivery, weighing services, and inspection services will be discussed.
John Mann, Senior Regional Manager, Program and Service Delivery; Todd Travis, Manager, Inspection Services: Shameem Haq, Quantity Assurance Specialist

1230 – Board Bus and Return to Hotel for a Free Afternoon in Vancouver – Lunch on Your Own

1615 – Meet in Hotel Lobby and Depart for Westin Bayshore Marina – 450 Denman Street
The group will walk to the marina as it is located next to the hotel.

1630 – Board Boat at the Westin Bayshore Marina

1700 – Harbour Cruise on the Bona Fide Yacht
Participants will enjoy a cruise on the Bona Fide yacht including drinks & light snacks.

1900 – Arrive and Dock at the Shipyards in North Vancouver
The Shipyards have a night market on Friday nights where participants can explore until their dinner reservation is ready.

1930 – Cereals Canada Hosted Closing Dinner and Presentation of Certificates at Pier 7 Restaurant

2130 – Board Bus and Depart Pier 7 to Return to the Westin Bayshore and Adjourn

Participants Depart Canada at Various Times or Continue Their Trip 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.