Culinary Research & Innovation (CRI) may be relatively new to Red River College, but the program has accomplished a lot in a short timeframe. CRI has created or improved more than 95 new products, processes, and ingredient applications for 40 companies, thanks to the work of research chefs, food scientists, and culinary students.

With the new research kitchen set to open in June 2019, there will be new opportunities for students, instructors and companies to participate in this exciting program.

Don’t just take our word for it – listen to what others are saying about CRI!

Student opportunities for part-time work (around your academic schedule) can be found here: jobcentral.rrc.ca. New positions will be posted at the beginning of each term, so check back frequently.

Companies can get more information about the program here or by contacting Mavis McRae at mmcrae30@rrc.ca or 204-632-3993.