Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service, along with an interpreter, will meet the group at the Winnipeg airport and transport them to the Fairmont Winnipeg, 2 Lombard Place.

Free Evening – Dinner on Your Own

1145 – Cereals Canada Hosted Welcome Lunch in the Fairmont Hotel’s York Room
Participants will meet program chair Lindsay Bourré in the hotel lobby and be escorted to lunch.

1330 – Board Bus at Hotel to Depart for a City Tour and Assiniboine Park Zoo’s Journey to Churchill Exhibit
Participants will meet program chair Lindsay Bourré in the hotel lobby and be escorted to lunch.

1500 – Tour the Zoo and the Journey to Churchill Exhibit
Don Finkbeiner, Owner/Manager, Heartland Travel

1600 – Board Bus to Return to the Hotel

1630 – Arrive Back at the Hotel and Adjourn – Free Evening

All presentations will be held in Classroom A on the 10th floor unless otherwise specified in the program.
All breaks will be held in the 10^th 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 Lindsay Bourré, the program chair. It is approximately a 5-minute walk to Cereals Canada.

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
Elaine Sopiwnyk, Vice President, Technical Services

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

1000 – Group Photograph – Classroom C

1015 – Break

1030 – Wheat Breeding and the Wheat Varietal Registration System
Santosh Kumar, Research Scientist, Science and Technology Branch, Agriculture

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

1245 – CMI Overview Presentation

1315 – Grain Farmers of Ontario (GFO) Overview Presentation – Via Zoom
Dana Dickerson, Manager, Market Development and Sustainability

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.
Kristina Pizzi, Manager, Analytical 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
A visit to Cereals Canada’s Asian End Products area for a presentation on noodle quality, as well as a discussion of gluten proteins, starch, enzymes, and pigments in relation to noodle processing properties, texture, and color.
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta)

1600 – 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 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: Milling – 11th Floor: A Closer Look at Bühler Laboratory Milling
This presentation focuses on the use of the Bühler 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

1115 – Cereals Canada Technology Session: Milling (Continued) – 11th Floor:
Buhler Laboratory Milling Demonstration

This presentation focuses on the use of the Bühler 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

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: Milling (Continued) – 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; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1500 – Break

1515 – Cereals Canada Technology Session: Milling (Continued) – 11th Floor:
Milling of Canadian Wheat Presentation
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

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 a 10-minute walk. Transportation will be arranged in case of bad weather.

1900 – Cereals Canada Hosted Dinner at Cibo Waterfront Café, 339 Waterfront Drive

2030 – Return to the Hotel and Adjourn

0900 – Cereals Canada Technology Session: End Products:
Pasta Technology – 1st Floor
A demonstration of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta)

1000 – Break

1015 – Cereals Canada Technology Session: End Products:
Pasta Technology (continued) – 1st Floor

1230 – Lunch on Your Own

1330 – Board Bus at Cereals Canada and Travel to Farm

1415 – Arrive at and Tour Farm Operations at Manness Seed Farm – Domain, Manitoba
Ron Manness, Owner/Producer, Manness Seed Farm

1515 – Board Bus at Farm and Depart for Elevator

1545 – Arrive at and Tour Operations at Viterra Ste. Agathe Elevator – Ste. Agathe, Manitoba
Jayson Potter, Facility Manager

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 the Fairmont Hotel in the Morning and Store Luggage at the Front Desk Prior to Coming to Cereals Canada

0900 – Cereals Canada Technology Session: Pilot Baking – 11th Floor
A visit to Cereals Canada’s pilot bakery with discussion and demonstration of Canadian wheat classes and their suitability in baked end-products.
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Jared Ozuk, Technician, End-products

1015 – Break

1030 – Cereals Canada Technology Session: Pilot Baking (continued) – 11th Floor

1200 – Lunch on Your Own

1300 – Cereals Canada Technology Session: Test Bakery – 11th Floor
A visit to Cereals Canada’s test bakery with discussion and demonstration of small-scale baking methods used to predict flour quality in bread.
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Jared Ozuk, Technician, End-products.

1400 – Adjourn and Return to Hotel to Pick Up Luggage

1430 – Board Bus at Hotel to Depart for the Airport

1655 – Depart for Toronto on Air Canada Flight 268

2021 – Arrive in Toronto and Board Bus for the Toronto Airport Marriott –901 Dixon Road
Toronto is one hour ahead of Winnipeg. Red Car Charter Service will meet the group at the Toronto airport and transport them to the hotel.

Adjourn – Free Evening

0800 – Board Bus and Depart for Terminal Elevator Visit

0900 – Arrive and Tour P&H Hamilton Port Terminal, 231 Burlington Street East, Hamilton, Ontario
Jay Fretz, General Manager

1030 – Depart Terminal for Farm Tour

1115 – Arrive at Barlow Farms and Tour Operations, 210 Barlow Road, York, Ontario
Jeff Barlow, Owner

1215 – Depart Farm for Closing Lunch and Reception

1245 – Closing Lunch and Presentation of Certificates at Inn on the Twenty, 3836 Main Street, Jordan, Ontario
Participants will enjoy a closing luncheon with presentation of certificates, with invited guests from Grain Farmers of Ontario.

1500 – Depart Inn on the Twenty for Niagara Falls

1530 – Arrive at and Tour Niagara Falls on the Hornblower Cruise

1830 – Board Bus and Depart for Hotel

2000 – Arrive Back at Hotel – Free Evening

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. The Toronto Airport Marriott offers a free shuttle to the airport every 25 minutes. Please check with the front desk to verify shuttle departure times.