Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the Fairmont Hotel, 2 Lombard Place.

1145 – Cereals Canada Hosted Lunch at the Fairmont – Lombard Room
Participants will meet Norbert Cabral in the hotel lobby and be escorted to lunch.

1400 – Depart for City Tour/Zoo Visit
Participants will be picked up by a chartered bus at the hotel and enjoy a brief guided tour of Winnipeg on the way to see the polar bears at the Journey to Churchill exhibit at the Assiniboine Park Zoo.

1700 – Arrive Back to the Hotel and Adjourn          

Free Evening – Dinner on Your Own

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 Norbert Cabral. It is approximately a 5-minute walk to Cereals Canada.

0845 – Opening Comments and Participant Introductions
Coffee and tea will be 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, Commissioner

1000 – Group Photograph

1015 – Break

1030 – Wheat Breeding and the Wheat Varietal Registration System
Dr. Curt McCartney, Research Scientist and Winter Wheat Breeder, University of Manitoba

1100 – Inspection and Grading Demonstration at the CGC – 8^th Floor
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

1200 – Lunch – Hosted by Cereals Canada

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.
Lisa Nemeth, Director, Market Support and Training, Cereals Canada

1330 – Cereals Canada Technology Session: Pasta Processing – 1^st Floor
Demonstration of Canada Western Amber Durum and its suitability in pasta products. This session will include discussions on ingredient quality and functionality and methods to evaluate pasta quality.
Natalie Middlestead, Technical Specialist, End-products, Asian Products and Pasta; Jared Ozuk, Technologist, End-products

1500 – Break

1515 – Cereals Canada Technology Session: Analytical Services – 1^st Floor
Discussions and demonstrations in the Analytical Services laboratory on wheatand flour quality testing methods and their relationship with end-product quality.
Kristina Pizzi, Manager; Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician, Analytical Services

1645 – Adjourn – Free Evening

0830 – 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, Grain Research Laboratory

0900 – 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, Grain Research Laboratory

0930 – 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

1000 – Break

1015 – Cereals Canada Technology Session: Milling – 11th Floor
A Closer Look at Laboratory Milling:
This presentation will focus 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 mill flour quality data, and stream analysis will be covered.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1115 – Cereals Canada Technology Session: Milling (Continued) – 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.
Norbert Cabral, Manager; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1230 – Lunch on Your Own

1330 – 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 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; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1500 – Break

1515 – Cereals Canada Technology Session: 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; Gerald Kanife, Technical Specialist; Brando Remonte, Technologist, Milling

1630 – Adjourn

1815 – Meet in the Hotel Lobby to Depart for Dinner at The Keg Steakhouse and Bar – Main Floor, 115 Garry Street
The group will walk to dinner as the restaurant is located close to the hotel.
Transportation will be arranged in case of bad weather.

1830 – Cereals Canada Hosted Dinner at The Keg Steakhouse and Bar

2030 – Return to the Fairmont Hotel and Adjourn

0900 – Cereals Canada Technology Session: Asian End-products – 11th Floor
Demonstration of Canadian wheat and its suitability in noodle applications. This session will include discussions on ingredient quality and functionality, methods to evaluate end-product quality and a sensory evaluation.
Natalie Middlestead, Technical Specialist, End-products, Asian Products and Pasta; Jared Ozuk, Technologist, End-products

1000 – Break

1015 – Cereals Canada Technology Session: Asian End-products (Continued) – 11th Floor
Natalie Middlestead, Technical Specialist, End-products, Asian Products and Pasta; Jared Ozuk, Technologist, End-products

1200 – Lunch on Your Own

1300 – Board Bus at Cereals Canada to Depart for Farm and Elevator Visits
Participants should ensure they are wearing appropriate footwear and clothing for this visit.

1345 – Arrive at Loeppky Farms and Tour Farming Operations – Ste. Agathe East, Manitoba
Marcus Loeppky, Owner

1445 – Depart Loeppky Farms for Elevator Tour
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.

1515 – Arrive at G3 Glenlea Elevator and Tour Operations – Glenlea, Manitoba
Bill Kuzyk, General Manager

1615 – Depart Elevator for Shopping or to Return to the Hotel
The chair will poll the group to see where they would like to shop. Those who don’t wish to shop will be dropped off back at the hotel.

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

0830 – 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, Plant Protection and Production, Cereals Canada

0900 – What About Wheat? Overview
Learn about this campaign 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

0930 – Cereals Canada Technology Session: Baking – 11th Floor
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. A break will be provided halfway through this session.
Karen Pitura, Technical Specialist; Rosa Boyd, Technologist; Kelly Tan, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1200 – Lunch on Your Own

1300 – Cereals Canada Technology Session: Baking (Continued) – 11th Floor
Karen Pitura, Technical Specialist; Rosa Boyd, Technologist; Kelly Tan, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1500 – Return to the Fairmont Hotel and Collect Luggage

1530 – Board Bus at the Fairmont and Depart for the 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 Richardson Vancouver Terminal Elevator Visit – 375 Low Level Road

0900 – Arrive at Richardson Vancouver Terminal and Tour Operations
Colby Margetson, Director of Operations

1030 – Board Bus and Depart for Canadian Grain Commission Offices – 300-333 Seymour Street

1100 – Visit to the Vancouver Canadian Grain Commission Offices
Todd Travis, Manager, Inspection Services, Industry Services, Western Region; Leah Nash, Manager, Weighing Services, Acting Regional Manager, Program and Service Delivery

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

1630 – Meet in Hotel Lobby and Depart for Bayshore West Marina – 450 Denman Street

1640 – Board Boat at the Bayshore West Marina

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

1900 – Arrive and Dock at the Shipyards in North Vancouver

1915 – Cereals Canada Hosted Closing Dinner and Presentation of Certificates at Seaside Provisions – 125 Victory Ship Way #130

2100 – Depart Seaside Provisions, Return to the Delta Hotel Vancouver and Adjourn

Participants Depart Canada at Various Times
Each participant is responsible for their own transportation to the airport. Front desk staff can assist with booking taxis.