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.

1200 – Cereals Canada Hosted Lunch at the Fairmont – Lombard Room
Participants will be met in the hotel lobby by Lindsay Bourré and escorted to lunch.         

1330 – Depart for Assiniboine Park Zoo Visit/City Tour
Participants will be picked up by a chartered bus at the hotel and visit the polar bears at the Journey to Churchill exhibit at the Assiniboine Park Zoo. The tour will also include a brief guided tour of Winnipeg.

1630 – Return to 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 (10^th Floor, 303 Main Street)
Participants will be met in the hotel lobby by Lindsay Bourré. It is approximately a 5-minute walk to Cereals Canada.

0845 – Opening Comments and Participant Introductions
Tea and coffee will be available in the participant lounge which participants can bring into the classroom with them.
Lindsay Bourré, Manager, End-products, Cereals Canada

0900 – Cereals Canada Overview
Mark Walker, Vice President of Markets & Trade

0930 – Wheat Breeding and the Wheat Varietal Registration System – Via Zoom
Dr. Yuefeng Ruan, Research Scientist, Swift Current Research and Development Centre, Agriculture and Agri-Food Canada

1000 – Group Photograph

1015 – Break

1030 – Canadian Grain Commission (CGC) Overview
Lonny McKague, Commissioner

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 – 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.
Norbert Cabral, Manager, Milling, Cereals Canada

1415 – Cereals Canada Technology Session: Analytical Services – 1^st 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; Robyn Makowski, Technologist; Julia Cann, Technician; Jean Ryu, Technician; Khanh Vo Van, Assistant, Analytical Services

1515 – Break

1530 – Cereals Canada Technology Session: Asian End Products – 11^th Floor
A visit to Cereals Canada’s Asian End-products area for a presentation on noodle quality. A discussion of gluten proteins, starch and pigments in relation to noodle processing properties, texture, and colour.
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta); Jared Ozuk, Technologist, End-products; Lindsay Bourré, Manager, End-products

1630 – Adjourn – Free Evening

0845 – Arrive at Cereals Canada for Morning Announcements

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.
Dr. Bin Xiao Fu, Research Scientist, Bread Wheat and Durum Research, 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, with a focus on information exchange, 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, Bread Wheat and Durum Research, Grain Research Laboratory       

1000 – Break

1015 – Cereals Canada Technology Session: Milling – 11^th 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; Brando Remonte, Technologist; Gerald Kanife, Technical Specialist, Milling

1115 – 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.
Norbert Cabral, Manager; Brando Remonte, Technologist; Gerald Kanife, Technical Specialist, 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) – 11^th 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; Brando Remonte, Technologist; Gerald Kanife, Technical Specialist, Milling

1500 – Break

1515 – Cereals Canada Technology Session: Milling (Continued) – 11^th 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; Brando Remonte, Technologist; Gerald Kanife, Technical Specialist, Milling

1630 – Adjourn

1830 – Meet in the Hotel Lobby to depart for Cereals Canada Hosted Dinner

1900 – Cereals Canada Hosted Dinner in the Cabin at SMITH Restaurant – 75 Forks Market Road

2030 – Return to the Fairmont and Adjourn

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Cereals Canada Technology Session: End Products: Pasta Technology – 1^st 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), Jared Ozuk, Technologist, End-products; Lindsay Bourré, Manager, End-products

1000 – Break

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

1200 – Lunch on Your Own

1330 – Board Bus at Cereals Canada to Depart for Herbsigwill Farm – Randolph, Manitoba
Participants should ensure they are wearing appropriate footwear and clothing for this visit.

1415 – Arrive at Herbsigwill Farm and Tour Farming Operations
Korey Peters, Owner

1515 – Depart Farm 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 the Fairmont Hotel in the Morning and Store Luggage at the Front Desk Prior to Coming to Cereals Canada

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Cereals Canada Technology Session:End-Products: Pilot Bakery – 11^th Floor
A visit to Cereals Canada’s pilot baking facility, with discussion and demonstration of Canadian wheat classes and their suitability in various baked end-products.
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: End-Products: Pilot Bakery (Continued) – 11^th Floor

1200 – Lunch on Your Own

1300 – Cereals Canada Technology Session: End-Products: Test Bakery – 11^th 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, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Kelly Tan, Technician, End-products; Lindsay Bourré, Manager, End-products

1400 – Adjourn and Return to Hotel to Pick Up Luggage

1430 – Board Bus at Hotel and Depart for Winnipeg Airport

1710 – Depart to Toronto on Air Canada Flight 268

2037 – Arrive in Toronto and Check into the Toronto Airport Marriott – 901 Dixon Road

Participants Depart Canada at Various Times

Each participant is responsible for their own transportation to the airport. The Toronto Airport Marriott offers a free airport shuttle that operates approximately every 20-25 minutes, but participants should check with the front desk to ensure they are leaving the hotel with enough time to spare. The front desk can also assist with taxis if that is preferable.