The grain that goes into making this freshly poured beer can be put to good use. (Photo by Flickr user Adam Barhan, Creative Commons Licence.)

Manitoba is witnessing the emergence of a flourishing beer brewing market, and malt is a core ingredient of the brewing process.
Mashing malt is one of the first steps in the beer production process, and the resulting spent grains are typically used as animal feed.
But researchers at Red River College are exploring an innovative new way to use these spent grains.
In partnership with two local brewers, Torque Brewing and Farmery, the Red River College Culinary Research Program will explore the possibility of using these two sources of spent grains to create Miso, a traditional fermented bean or grain paste that has been around for over 1,000 years. Miso is widely used to flavour soups and broths in many Asian countries like China, Japan and Korea.

Tourque spent grain on the left and Farmery spent grain on the right. Can these grains help make Miso?

A warm soup with some miso flavouring. (Photo by Flickr user Stacy Spensley, Creative Commons Licence.)

From Breweries to Miso: Behind the Science
Miso develops a rich meaty flavour through a two-step fermentation process using molds and bacteria to break down the base-substrates into a rich cocktail of amino acids, free fatty acids and sugars.
The first step in the process is to create “koji” or “moldy grain” which provides a source of enzymes to the second step in the process—fermentation.
The typical starting material to make koji is polished rice, barley, or soy beans.
This research project aims to test the potential of spent grains (SG) from local brewers to act as the substrate for koji mold rather than using whole barley.
Unlike the traditional grains, spent grain is broken up and nutrients have been extracted during the wort production, so it is unknown if spent grain will provide sufficient nutrients for the koji molds to properly form or if suitable flavours develop.
As to how koji is traditionally made, the hydrated grains are inoculated with Aspergillus oryzae spores and allowed to grow for up to 48 hours to develop a thick white mat of mold, but stopped before spores develop. If spores develop, the koji has been left too long and may create flavour and safety concerns.

Putting it to the test: a microscopic view of the fomentation process, taken at the University of Manitoba, a partner in this research project.

The koji is then mixed in with cooked and cooled soybeans or barley and up to 12% salt, then inoculated again with a miso seed culture consisting of a mixture of beneficial yeasts and bacteria.
This mixture is allowed to ferment from a minimum of 2 months up to 3 years.
This process develops the rich flavours and colours associated with miso. Unpasteurized miso also provides a source of healthy gut bacteria or probiotics.
We look forward to seeing whether spent grains from local brewers can act as the substrate for koji mold rather than using whole barley.
You can follow the progress of this miso production trial @RRCResearch.
This project is supported by MAHRN and NSERC through Red River College.

Top row: Rob Spewak, RRC BETAC Manager; Lloyd Kuczek, VP with Manitoba Hydro; Jose Delos Reyes, RRC Research Manager. Bottom row: Kirsty Duncan, Minister of Science; Ray Hoemsen, RRC Research Director; David Johnston, Governor General of Canada; Neil Cooke, Dean, Teaching Excellence, Innovation and Research, RRC; Mario Pinto, President of NSERC. Credit: MCpl Vincent Carbonneau, Rideau Hall, OSGG

Red River College is #1 on the Prairies in research, according to the latest Top 50 ranking of Canadian research colleges.
It’s not the first time RRC has been recognized as a leading college research institution, having ranked previously in Research Infosources’s top ten for three years running, and having earlier this year received the prestigious Synergy Award for Innovation from the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Governor General of Canada.
“We definitely appreciate the acknowledgement of our efforts, but the true value of this recognition is realized when we further spread the word that Red River College serves as a critical partner in innovation for so many organizations,” says Paul Vogt, RRC’s president and CEO.
“As we continue to make substantial investments in applied research and learning resources, we see increasing interest from industry partners for us to help them solve problems, innovate, and produce graduates with the advanced technology training needed for today’s globally-competitive environment.”
The College’s swath of research resources continued to expand this year when RRC received $5.9-million in federal funding – the largest influx of research dollars in the College’s history – from NSERC and the Canada Foundation for Innovation (CFI). This new investment allowed the College to boost innovation capacity in Manitoba’s vehicle technology and food development sectors.
“It’s exciting to see how far we’ve come in such a short period of time, and to witness the positive impact our work has had on so many projects throughout our province,” says Ray Hoemsen, executive director of Research Partnerships & Innovation at RRC.
The College has been involved in a number of notable projects, such as the all-electric transit bus (developed in conjunction with New Flyer, Manitoba Hydro, Mitsubishi Heavy Industries, the province, and others), and Manitoba Hydro’s downtown office building, where RRC tested and evaluated advanced designs and building products that helped make the structure one of the most energy efficient in North America.
“We’ve had a number of high-profile projects which really help raise awareness of our capabilities,” says Hoemsen. “But there is so much more going on beneath the surface, especially in areas like early child development, international business intelligence, clean water technology, and in the area of startup/entrepreneur support.”
Some of the latest research being pioneered at the College relates to the development of MotiveLab, which will feature a 3,000-square foot environmental chamber (large enough to fit a bus) that allows local industry to test products in all manner of environmental conditions.
The College has also recently emerged as a key player in culinary research, having helped Manitoba food producers and distributors create new products and develop innovative uses for locally grown food in healthy menu items.
“From the food we eat, to the transit buses on our road, to the office buildings that we work in, our research has expanded to a point where we are seeing more and more tangible results that will give Manitoba industry a competitive advantage on a global scale,” says Vogt.“It’s something all of us can be proud of.”

In collaboration with BlackBerry, the Executive Leadership Roundtable is taking place at the Information and Communication Technologies Association of Manitoba (ICTAM) on November 10, 2016. This half-day event will focus on the topic of Enabling and Building Business Resilience to Drive Performance.
During this session, executives from IT, Operations, Finance, HR and Innovation will come together to discover how other leading-edge organizations are enabling and building business resilience to deliver superior performance. Participants will also identify emerging challenges brought on by innovation, technology development, and disruption, and explore ways that leaders can respond to these issues while leveraging technology for opportunity. As part of the session, attendees will have the opportunity to learn about some of the innovative technology solutions being used to enable business resilience at the enterprise level. Attendees will also take part in a facilitated discussion with peers, identifying actionable steps they can take in their own organizations. A balanced approach of presentations, facilitation, and open discussion will be used throughout the event.
To view the detailed agenda and program for this special half-day Executive Leadership Roundtable, Click here.
This is a complimentary event and includes a luncheon. To register, please complete the registration form.

Competitors lined up to pitch their ideas to judges at the Innovation Alley Block Party, including Patrick Lorr from 500 Startups Canada.

A huge crowd came out to the Innovation Alley Block Party yesterday to celebrate the success that the collective group of startups is having by leveraging the resources available in the Alley, especially those from North Forge and Bell MTS.
The crowd – which consisted of many Red River College students, instructors and innovation leaders – also came to hear the next big announcement for Winnipeg’s thriving startup ecosystem.

RRC president, Paul Vogt and other RRC innovation leaders with Jeff Ryzner, president of North Forge and Patrick Lorr of 500 Startups Canada.

Scott MacAulay and RRC president Paul Vogt talking Innovation Alley.

The Canadian Association of Defence and Security Industries (CADSI) is pleased to present the 3^rd annual Western Innovation Forum (WIF) taking place on November 8-9, 2016 at the Pinnacle Harbourfront Hotel, Vancouver, British Columbia.
WIF 2016 is an industry-oriented conference aimed at connecting Western Canada’s aerospace, marine, defence and security industries to innovation-driven investment, partnership and business opportunities.
Day one will comprise of a full day conference program, networking opportunities, an innovation marketplace sponsored by OSI Maritime systems and an optional speakers lunch ($).
Day two will include an interactive innovation stage demonstrations, dedicated business to business/business to government (B2B/G) meeting sessions and an optional networking buffet lunch ($) for you to make key connections for your company necessary to allow your organization to grow and meet your business development objectives.

Canadian Press Images/John Woods

Today, Red River College received the largest influx of research funding since founding its research enterprise in 2004. This new investment will allow Red River College to boost innovation capacity in Manitoba’s vehicle technology and food development sectors.
“This is a red-letter day for the College, our partners, and for Manitoba’s innovation outlook in general,” said Paul Vogt, president and CEO of Red River College. “These national awards acknowledge not only industry needs, but the ability of the College to deliver innovation services, and Manitoba as a place where leading edge products are developed.”
The Honourable MaryAnn Mihychuk, Minister of Employment, Workforce Development and Labour (on behalf of The Honourable Kirsty Duncan, Minister of Science) announced that Red River College will receive $3.6 million for advanced and sustainable vehicle technology research and $2.3 million for culinary innovation.
“These investments help post-secondary institutions such as Red River College build on their research strengths and forge closer ties to business partners in our community and province. Our support ensures that the work being done here will generate larger economic opportunities throughout Manitoba and will help grow the province’s middle class.”

Paul Vogt, President of Red River College Canadian Press Images/John Woods

“These new funds will be transformational for our research programs in the areas of vehicle technology and culinary innovation,” said Vogt. “Manitoba is already a major player in the world’s heavy vehicle sector, while we are undergoing a bit of a renaissance in terms of commercializing new food products. In both cases, these funds will help us work with producers to develop and test innovations.”
The awards have already sparked the establishment of a new Vehicle Technology & Energy Centre (VTEC) that will house MotiveLab, a 3,000 square foot research facility focused on supporting Manitoba’s heavy vehicle sector. MotiveLab will feature a 1,000 HP engine dynamometer test cell and a drive-in climatic chamber (large enough to fit a bus, or truck or farm vehicle) with an integrated 1,000 HP chassis dynamometer.
“MotiveLab will be a development and test facility that local industry partners have been asking for to support their R&D needs,” said Ray Hoemsen, executive director, Research Partnerships & Innovation, Red River College. “It will allow them to test performance in extreme climates (especially cold), the use of alternative fuels, emissions reductions, the use of new materials and components, and more – all right here in Manitoba. It will mean reduced time for product development and further incentive to innovate.”
On the culinary innovation side, the College has recently emerged as a key player in the Province – having already helped Manitoba companies and food producers to create new products , and innovative uses of locally grown food to create healthier menu items.
“Our advanced culinary research program will complement existing resources in the Province to enhance research opportunities for the entire food industry, from producers through to restaurants and cafeterias,” said Karen McDonald, chair, School of Hospitality and Culinary Arts, Red River College. “The skills and experiences gained by our students will impact the sector’s ability to innovate for years to come.”
The College’s culinary research program was hatched in 2014 with the construction of the Paterson GlobalFood Institute. Since then, Red River College has engaged in projects with Granny’s Poultry, the Manitoba Pulse and Soybean Growers Association, Best Cooking Pulses, as well as a handful of small and startup businesses.
The Natural Sciences and Engineering Research Council of Canada is granting two awards of $2.3-million from their College and Community Innovation – Innovation Enhancement grant program and the Canada Foundation for Innovation is providing $1-million from their College Industry Innovation Fund program and an additional $300,000 from their Innovation Operating Fund.
VTEC and MotiveLab will be based in the Heavy Equipment Transportation Centre at Red River College’s Notre Dame Campus.
Check out more coverage of this story:
Winnipeg Sun
MyToba
Winnipeg Free Press
Top Photo – From left, Ray Hoemsen, Executive Director of Research Partnerships & Innovation at Red River College (RRC), Guy Levesque, Vice-President, Programs and Performance, CFI, Bettina Hamelin, Vice-President, Research Partnerships, NSERC, MaryAnn Mihychuk, Minister of Employment, Workforce Development and Labour, Paul Vogt, President of RRC, Karen McDonald, Chair of Hospitality and Culinary Arts at RRC and Dr. Mark Hoddenbagh, PhD, Vice-President, Strategic Development  at RRC are photographed at the Heavy Equipment Transportation Centre at Red River College in Winnipeg, Wednesday, September 7, 2016. MaryAnn Mihychuk, Minister of Employment, Workforce Development and Labour, announced through the CCI Program, $32 million awarded to 32 projects that support university-college research collaboration, equipment, technology access centers and partnerships between colleges and companies. The Government of Canada is also investing nearly $3 million through the Canada Foundation for Innovation’s CIIF Program. Canadian Press Images/John Woods

RRC instructor and researcher, Leon Fainstein and one of his former students, Serge Broeska have been entered in the “Create the Future Design Contest.
Their innovation: Flat Plate Solar Stirling Engine
It harnesses the power of the sun, using sustainable and environmentally friendly technology. The beauty of this low cost engine is that anybody can build it at home. A trip to the local hardware store provides everything you need!
Voting closes September 9th, 2016
Learn more and vote!
http://contest.techbriefs.com/2016/entries/sustainable-technologies/6615
Video Link:
https://www.youtube.com/watch?v=8QE-CmKxz40

RRC Culinary students at tasting perogies made with bean flour.

For the past two years, research chefs with RRC’s Advanced Culinary Research program have been developing new applications and recipes to show the versatility and nutritional benefits of pulses. Pulses are edible dry legume seeds such as lentils, dry peas, dry beans, and chickpeas.  They provide non-animal protein, fibre, and complex carbohydrates which play a role in weight management, maintaining good cholesterol levels, and provide a good nutritional boost to many foods.
Through funded research projects with industry partners such as  Manitoba Pulse and Soy Growers Association (MPSG), Best Cooking Pulses, and a variety of small start-up ventures, the chefs have reformulated dishes to incorporate pulses in non-conventional ways. A number of these dishes have been consumer tested at PGI with excellent results.  Research funding has been provided by NSERC, IRAP, and the MPSG research funds.  With International Year of Pulses wrapping up in December 2016, the Culinary Research team can be proud of their role in increasing pulse consumption for the health of consumers in North America.
To learn more, download the publication: http://blogs.rrc.ca/ar/wp-content/uploads/2016/08/spilling-the-beans.pdf

Transforming students, faculty, staff and clients through education, partnerships, entrepreneurship and applied research has been Mark’s focus since joining the college sector in 2007. This has been accomplished by developing strong internal and external networks with creative, driven and passionate people; leveraging the expertise of faculty and staff; engaging students in addressing real-world problems and opportunities; and collaborating closely with industry, government and community organizations.
Prior to joining Red River College, Mark worked at Algonquin College, as their Executive Director of Strategic Initiatives. Mark has also worked for the IOGEN Corporation in Ottawa, the Alberta Research Council in Edmonton, Millar Western Pulp Limited in Saskatchewan and the National Research Council of Canada.
While at Algonquin College, Mark was privileged to be involved with sustainability, entrepreneurship, applied research and commercialization, aboriginal affairs, First Generation students, experienced workers, school board programs, labour market information, partnerships and sponsorships, and immigrants.
He served on numerous committees including the Sustainable Algonquin Steering Committee, the College Budget Committee, the Entrepreneurship Working Group and the 2017-2022 Strategic Plan Advisory Team.
Mark has over twenty-five years of academic and applied research experience in chemistry, environmental sciences, advanced materials, pulp and paper, and biotechnology.
Mark holds a Ph.D. (Chemistry), a Bachelor of Science (Honours Chemistry) and a Bachelor of Arts (Chemistry/Spanish) from Queen’s University.

New funding for Red River College’s Science of Early Child Development program will help explore the impact of improved language and literacy skills on vulnerable children and their caregivers.
The nearly $234,000 in funding — from the Social Sciences and Humanities Research Council of Canada’s (SSHRC) Community and College Social Innovation Fund — will support new research to understand how changing at-risk children’s education environments can have a positive ripple effect on the adults around them.
The College will use the funds to expand current work studying the Abecedarian Approach, an internationally recognized intervention that creates a play-based, language-focused environment to promote development in at-risk kids from birth to age five.
“We believe an important part of the story is missing where the research focus is solely on child outcomes,” says Janet Jamieson, research chair for RRC’s Health Sciences and Community Services department. “While a child’s world is shaped by their environment and those around them, it should not be ignored that they in turn can have important impacts on those external elements.”
While there are plenty of studies demonstrating the success of the Abecedarian Approach on child development, very little has been documented on the effects had on adult caregivers of children enrolled in the program.
The College’s research is expected to play a meaningful role in informing policy, through insights into how evidence-based interventions with children in impoverished and challenged neighbourhoods could have positive impacts on families and communities.
“Evidence shows that the severe economic and societal challenges children from impoverished communities are faced with often lead to very poor outcomes in their development,” Jamieson explains. “These outcomes can be extremely disruptive for families and communities, which is why researching interventions such as the Abecedarian Approach is important.”
The College and its partners — Manidoo Gi Miini Gonaan and Healthy Child Manitoba — are currently involved in an Abecedarian intervention being implemented at Manidoo’s Lord Selkirk Park Children’s Centre in Winnipeg’s North End.
The new funding, announced Friday by Minister of Science Kristy Duncan, allows RRC to build on its local and international leadership role in social innovation research and knowledge mobilization.
“Red River College plays an important role in supporting social innovation, and our ongoing work in early child education continues to be recognized internationally for the positive impact it has made,” says Paul Vogt, president and CEO, Red River College.
“SSHRC’s support today will help us continue to connect with our valued partners to expand this research, as it’s crucial to communities in Manitoba, in Canada and around the world.”