Participants Arrive in Winnipeg
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 Hotel – Harrow Room
Participants will meet Kasia McMillin 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 the Viterra Knowledge Centre 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 Kasia McMillin. 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, Cereals Canada

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 Shawarma Khan

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.
Kristina Pizzi, Manager, Analytical Services, Cereals Canada

1330 – Cereals Canada Technology Session I: 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

1500 – Break

1515 – Cereals Canada Technology Session II: 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; Jenny Nguyen, Technician, Analytical Services

1645 – Adjourn – Free Evening

0830 – Bogasari Overview Presentation
Dikdik Permana, Deputy Head Miller,PT Indofood Sukses Makmur Tbk Bogasari Division, Ahmad Rudianto, Pellet Silo & Handling Superintendent,PT. Indofood Sukses Makmur, Tbk – Bogasari Flour Mills

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.
Bin Xiao Fu, Research Scientist, 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.
Bin Xiao Fu, Research Scientist, 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 – Market Outlook Presentation
This presentation provides information on Canada’s role in world cereal markets including current growing conditions and marketing outlook.
Leif Carlson, Director, Market Intelligence and Trade Policy, Cereals Canada

1400 – 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

1815 – Meet in the Hotel Lobby to Depart for Dinner at Clay Oven Shaw Park – 1 Portage Avenue East (3rd Floor)
The restaurant is a six-minute walk from the Fairmont Hotel.

1830 – Cereals Canada Hosted Dinner at Clay Oven Shaw Park.

2030 – Return to the Fairmont Hotel and Adjourn

0900 – Cereals Canada Technology Session IV: Noodle Technology
Functionality of Flour Components in Noodle Processing Presentation: A discussion of gluten proteins, starch, enzymes, and pigments in relation to noodle processing properties, texture, and colour.
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-products, Asian Products and Pasta

1000 – Break

1015 – Cereals Canada Technology Session IV: Noodle Technology (Continued) – 11th Floor
Practical Session: Evaluation of Fresh Yellow Alkaline Noodles
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-products, Asian Products and Pasta

1200 – Lunch on Your Own

1300 – Cereals Canada Technology Session IV: Noodle Technology (Continued) – 11th Floor
Sensory Technology Session: Sensory of different types of noodles from Indonesian commercial flour and CWRS flour.
Kasia McMillin, Technical Specialist, and Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta

1400 – Board Bus at Cereals Canada to Depart for Riddell Seed Farm- Warren, MB
Participants should ensure they are wearing appropriate footwear and clothing for this visit.

1445 – Arrive at Riddell Seed Farm and Tour Farming Operations
Craig Riddell, Owner

1545 – Depart Riddell Seed Farm to Return to Winnipeg
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 Fairmont Hotel in the Morning and Store Luggage at the Front Desk Prior to Coming to Cereals Canada

0900 – Cereals Canada Technology Session V: Pilot Bakery – 11th Floor
A visit to Cereals Canada’s pilot baking facility with discussion and demonstration of Canadian wheat classes and their suitability in the Indonesian market.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1015 – Break

1030 – Cereals Canada Technology Session V: Pilot Bakery (Continued) – 11th Floor.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

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?
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Ellen Pruden, Director, Communications, Cereals Canada

1400 – Break

1415 – Cereals Canada Technology Session VI: 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.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-products, Baking; Lindsay Bourre, Manager, End-products

1600 – Collect Luggage at the Fairmont Hotel

1615 – Board Bus at the hotel and Depart for the Winnipeg Airport

1845 – Depart Winnipeg for Vancouver on Air Canada Flight 299
There is a two-hour time difference between Winnipeg and Vancouver.

1949 – Arrive in Vancouver and Board Bus for the Marriott Pinnacle Downtown – 1128 West Hastings Street

0830 – Board Bus and Depart for Alliance Grain Terminal Elevator Visit – 1155 Stewart St, Vancouver, BC V6A 4H4.

0900 – Arrive at Alliance Grain Terminal and Tour Operations
Tony Vigna, CEO

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

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

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

1600 – Meet in Hotel Lobby and Depart for Plaza of Nations Marina – 750 Pacific Boulevard

1630 – Board Boat at the Plaza of Nations Marina

1700 – Harbour Cruise on the Someday Yacht
Participants will enjoy a cruise on the Someday 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 and Return to the Marriott Pinnacle Downtown and Adjourn

0950 – Participants Depart Canada
Meet in Hotel Lobby and Depart for Airport.