Innovative ideas and fresh new products are always on the menu at RRC Polytech’s Prairie Research Kitchen (PRK), Western Canada’s only Technology Access Centre that blends culinary arts and food science. But in addition to contributing to applied research projects for industry partners and clients, this summer’s co-op students at PRK also whipped up a little something special for themselves.

As part of their work-integrated learning experience, a trio of ambitious culinary students jumped at the challenge to create their own unique food product and take it from concept to market.

“It was a fun process that really tested everything we’ve learned and boosted my confidence,” said Culinary Arts student, Yesenia Portillo. “It’s a nice sendoff or grand finale to a chapter of my educational journey that I’ll never forget.”

Portillo named their sweet pepperoncini relish ‘Prairie Glow’ as a tribute to their positive experience working at PRK. They actually stumbled upon the key ingredient by accident but say the combination of its acidic brightness and sweet subtle heat made their tastebuds dance. They recommend their relish to other pickle-lovers as a perfect complement to charcuterie boards or pizza.   

Originally from Winnipegosis and a member of Minegoziibe Anishinabe, Tia Fleming chose to highlight her Indigenous culture with a barbecue sauce that works well with the wild game commonly served in the area. She combined locally grown saskatoon berries with jalapeño and after consulting with community, Fleming harvested and torched her own sweetgrass then infused it into vinegar to add smoky flavour and a spiritual element.

Indigenous Language Instructor, Corey Whitford provided the Anishinaabemowin translation for the label of the sauce that lists the main ingredients. Gaa Gi-zhi-deg Mis-kwaa-ko-a-too-mi-na Wiin-gash-ki Baash-ki mi-na-si-gan will be gifted and not sold due to its medicinal properties.

“I wanted my product to demonstrate that food can be delicious, healing and tell a story all at the same time,” said Fleming, a student in RRC Polytech’s Indigenous Culinary Skills program. “I feel proud that I’m learning new skills that I can share with family and my community and eventually give back by teaching others. It would be awesome if this was the first in a line of sauces that someday I could bring to Pow Wows and ceremonies.”

Intrigued by food chemistry with a focus on sustainability, Hui-Yun Sim, a Professional Baking student experimented with using a red lentil component before settling on a high protein chickpea pulse flour as the base for an instant brownie mix. Showcased at EDC’s Culinary Exchange, her Chocolate Chickpea Pleasers Brownie Mix lived up to its name as stock didn’t last long.    

“It’s so cool to see other students actually buying your product that’s made from weird or unfamiliar ingredients to them, and to know it tastes great,” said Sim. “PRK was an empowering place to work, I’m much stronger for it.”        

That’s because coming up with a clever or meaningful product idea was just the beginning. Determining the ingredients and recipe required more than just dozens of trials and taste tests – it took careful analysis of food costs and availability, allergens, nutritional values and scalability. They also needed working knowledge of procurement, health and safety measures, and marketing to navigate their ideas from potential to reality.

Despite the individual nature of the assignment, collaboration is a foundational objective at PRK, so the students worked together to perfect their creations and were supported by the professional research staff and even partners as Bee-Maid generously donated honey for the students to use.

“This is the first time we’ve attempted three separate student-led creations in one summer, but they each had their own vision and were very determined to showcase their culinary and critical thinking skills by seeing it through,” said Anna Borys, Research Technician at Prairie Research Kitchen.

“They ultimately came up with really tasty and thoughtful products while gaining a much better understanding of the amount of work it takes to put a single food item on a grocery store shelf.”

While their backgrounds, approaches, dreams and products are vastly different, all three of PRK’s most recent co-op students are moving forward in their careers with the same thought – it’s a healthy serving of thinking, learning, adapting, and planning that leads to culinary excellence and innovation.  

“Our team at PRK approaches our work with an entrepreneurial mindset. We encourage each member, including our co-op students, to expand their creative boundaries to best support our clients, each other and their own personal development,” said Mavis McRae, Director, Prairie Research Kitchen.

“Incorporating concepts like cultural significance, practicality and sustainability into great tasting food demonstrates the ability of these students to blend their expertise with their passions – something I’m proud to say our team does every day and that will serve them well in all of their future endeavours.”

Innovative hydroponic growing system now in use at the Paterson Globalfoods Institute (PGI) promotes sustainability and offers solutions to offset rising grocery costs

Les Verts Living originally partnered with RRC Polytech to help develop a prototype of its innovative soil-free and pesticide-free hydroponic growing system called the Terrace Pro – taking advantage of the resources and expertise available at the College’s Technology Access Centre for Aerospace and Manufacturing (TACAM), Prairie Research Kitchen (PRK), and Building Efficiency Technology Access Centre (BETAC).  

Now with its final product on the market, Les Verts Living is extending the partnership by sharing one of its Terrace Pro units with RRC Polytech to support Culinary Arts students with access to fresh, gourmet produce while they pursue their education. Housing the unit at the Paterson Globalfoods Institute (PGI) will also allow the PRK team to continue researching how to optimize its performance in a commercial setting while developing recipes that highlight the delicious living lettuce, fragrant herbs and hyper-nutritious microgreens and baby greens produced in the Terrace Pro.

“Through our technology, facilities and expertise, the College is uniquely positioned to bring these types of project ideas to life for our industry partners while training the workforce of tomorrow,” said Fred Meier, President and CEO of RRC Polytech. “This project demonstrates the power of partnership and the value of applied research in propelling our province’s economy forward.”

Learn more about the project

Completed applied research projects at the College have increased by one third over the previous year 

Red River College Polytechnic (RRC Polytech) has earned the 14th place position in Re$earch Infosource’s annual ranking of the country’s top 50 research colleges.

“RRC Polytech makes innovation possible for our partners in industry and community – and every successful project builds trust in our technology, facilities and expertise,” said Jamie Wilson, Vice President, Indigenous Strategy, Research and Business Development at RRC Polytech.

“Today’s rankings reflect the College’s growing reputation for consistency and productivity that is driven by the work of our Research, Partnerships and Innovation enterprise and at our three Technology Access Centres. They also reinforce that our approach of strengthening relationships with partners and funders across all sectors, driving alignment between stakeholders, and valuing sustainability is accelerating applied research innovation here in Manitoba.”

RRC Polytech completed 170 applied research projects in the 2022 fiscal year – almost 60 more than the previous year – ranking it third in the Medium Tier category and fourth nationwide while posting a total of 117 research partnerships. By maintaining its average of 7.4 million dollars for a second consecutive year, Manitoba’s polytechnic also remains on par with the per-college provincial average of sponsored research income in Alberta and only slightly behind Ontario.

As an added feature to its annual publication, Canada’s Innovation Leaders 2023, Re$earch Infosource also shines a spotlight on college-industry research income as measured by grants, contracts or contributions received from industry sources over the past five years, where RRC Polytech again showed a remarkably consistent annual average of just over 7-million dollars from 2018-2022.

Applied research examples at RRC Polytech include a current partnership between the Technology Access Centre for Aerospace and Manufacturing (TACAM) and StandardAero, who are collaborating to test and validate that cold spray technology could be effectively implemented for repairing aircraft components.

The College’s Vehicle Technology & Energy Centre (VTEC) continues to facilitate the shift to electrification and zero-emission fuel sources with projects aimed at expanding workplace charging capabilities; partnering with Seven Oaks School Division, Noble Northern and the Canadian Shield Foundation to develop a diesel-to-electric conversion kit for school buses; and even building on the success of completed projects by repurposing batteries from Winnipeg Transit electric bus trials in storage systems on fast chargers also created on campus.

The most comprehensive example is From Lab to Table, a Culinary Research Review in the form of a cookbook that shares the delicious outcomes of the applied research conducted at the Prairie Research Kitchen (PRK) since 2014, while documenting the history of Manitoba’s only Technology Access Centre that blends food science and culinary arts.  From discovering and developing novel uses for pulse and soybean products to upcycling food industry by-products and even embracing insects for protein, this unique cookbook is available at researchrecipes.ca.

“Celebrating the variety of products, techniques and technology that our researchers, staff and students have worked together with our partners to develop is as important as the volume of projects completed,” said Wilson. “Because regardless of the size or scope of the project, from entrepreneurs in search of support to launch and grow their business idea to established enterprises seeking advancements to propel them into the future, we want everyone to know that in addition to training the workforce of tomorrow, RRC Polytech is also here to provide innovative solutions that elevate all Manitobans.”

This is not your average cookbook – in fact, RRC Polytech’s Prairie Research Kitchen’s (PRK) From Lab to Table is one of the first of its kind in Manitoba and features over 60 different applied research recipes developed in collaboration with various industry partners over the last eight years.

“This Culinary Research Review, in the form of a cookbook takes an engaging approach to sharing the outcomes of applied research conducted since PRK began collaborating with partners in 2014,” said Mavis McRae, Director of PRK.

“Recipe development is one of the best ways we can test out research results from food – eating and tasting it, and over the last eight years we have amassed a lot of recipes using innovative new foods. By compiling and sharing what we have accomplished, we celebrate the achievements of PRK and the partnerships with clients who have supported us to share these recipes. We hope this work inspire readers with ideas for new advances in food product development and culinary research.”

What makes this tasty and innovative work that takes place on the 11^th floor of RRC Polytech’s Paterson GlobalFoods Institute unique is the interplay between PRK’s two mandates: to help industry produce new food products, and to train students to become tomorrow’s culinary industry and research professionals.

The research and recipe cookbook begins with a detailed retrospective history of Culinary Research and funding partnerships at RRC Polytech written by PRK Director, Mavis McRae. It showcases investments made by Natural Sciences and Engineering Research Council of Canada (NSERC), National Research Council of Canada Industrial Research Assistance Program (NRC IRAP), Canada Foundation for Innovation (CFI) and Research Manitoba in providing valuable infrastructure and research grants to companies that have helped PRK become what it is today. 

The next pages are broken down into four recipe sections: Capacity Building Projects, Client Projects, Indigenous Engagement and Staff Picks. Each page that follows explains the history of various industry partnerships and features a comprehensive overview of the projects, objectives and the mouthwatering results in the form of recipes readers can try themselves!

“Each section of this book focuses on the specific ways our culinary research team and students have helped industry partners, and highlights the results our collaborations have achieved, while underscoring the opportunities these collaborations have created for students to gain hands-on skills in culinary arts and research.” said McRae.

Capacity Building Projects focuses on projects and recipes that served as the building blocks of the culinary research program. The capacity building projects helped generate awareness with internal and external partners of the PRK capabilities as research and culinary chefs. Partnerships include Manitoba Pulse and Soybean Growers, Pea Tempeh – a student project to teach research methodology, Pulse Canada and Manitoba Agriculture and recipes range from a chicken pot pie with pinto bean crust, to tempeh nachos with a roasted corn salsa and lime crema, or for something sweet, a candy cane miso caramel popcorn or pistachio coconut crème pâtissière.

In the next section, Client Projects, explores the way PRK engages students and instructors on industry-initiated applied research projects that enhance their knowledge and expertise within an ever-changing industry landscape. It outlines the variety of ways PRK’s Culinary Research engaged with small- and medium-sized enterprises (SMEs) using technology and knowledge to meet a client’s vision – from developing new projects and commercialization, to seeking new applications for ingredients to enhance consumer experience and meet new market demands.

Partnerships include Prairie Fava, Juno Food Labs, Big Mountain Foods and Richardson International and in this section there are recipes for any meal of the day – cinnamon toast pancakes with cereal milk whipping cream for breakfast, summer rolls with tamarind sauce or lentil perogies for lunch, and finally a dan dan noodle bowl or fried chicken for the finale.

In the third recipe section, Prairie Research Kitchen focuses on incorporating Indigenous knowledge and engagement in food development opportunities and training – a key strategic priority for the College. This chapter brings together projects PRK has worked on featuring Indigenous foods, businesses and projects involving the chef instructors and student chefs from the School of Indigenous, Education’s Culinary Skills program. It includes recipes for a wild blueberry sauce, three sisters soup with smoked duck and wild rice buttermilk pancakes and wild rice Bannock.

The final section of the book features the people and recipes that make up culinary research and RRC Polytech’s Prairie Research Kitchen multidisciplinary team, complete with fun facts and quotes about the work and partnerships they care so deeply for that helped inspire the completion of this book.

“This innovative and tasty research recipe cookbook, From Lab to Table, is an important outcome of the Technology Access Centre Prairie Research Kitchen’s dissemination of knowledge gained through research to ensure economic prosperity for Canada and the future generations,” said McRae.

“The world of research is ever-changing – and for that reason, Prairie Research Kitchen will continue to adapt and grow in the years ahead. A lot of great ideas have started here, and we look forward to seeing the products of our creativity and collaboration hit grocery store shelves and reach dinner tables in the years ahead.”

The physical printed book isn’t for sale, however interested aspiring chefs can view the online version of From Lab to Table here. Copies of the book will also be used for special gifts, door prizes, and provided to partners who continue to support RRC Polytech.

The 2023 Heavy Vehicle and Equipment Technology Conference, co-hosted by RRC Polytech and the Vehicle Technology Centre, brought together key players from industry and academia to demonstrate, display and discuss the latest advancements across the more than billion-dollar sector of Manitoba’s economy. While the concept of the event designed to drive innovation is relatively simple, the collective work done by the assembled group of business leaders, engineers, technicians, researchers, and trainers to propel us into the future is anything but.

From tractors and agricultural equipment to buses, motorhomes and firetrucks, Manitoba proudly produces many of the largest and most powerful vehicles on the continent. But as competition around the world increases, the nearly 200 invested attendees agreed that the key to growing our success is embracing new technology and energy transition – prompting the theme of the third biennial conference, Innovation Drives Us.

“Decades ago, science fiction writers boldly predicted that flying cars and massive spacecraft would become the norm and while that day may still come, almost a quarter of the way into the 21^st century, the giant rubber wheels of our heaviest vehicles and equipment are still planted firmly on the ground,” said Ron Vanderwees, President and CEO of the Vehicle Technology Centre. “They are, however, evolving at an incredibly rapid rate thanks to the development of cleaner and more efficient propulsion systems, robotics, artificial intelligence and other related emerging technologies.”

How to make our heavy vehicles, machines and equipment more efficient and sustainable, without limiting performance or profitability while respecting current infrastructure is what much of the discussion revolved around during the two-day conference at the Victoria Inn.  

The agenda was designed to bring perspective and spark conversation. Presenters from both industry and academia shared information and experiences and then engaged the audience on a wide variety of related topics from the methods and challenges of fleet electrification and the adoption of hydrogen fuel cells; to the convergence of digitalization, automation, and intelligent systems; to funding; and even the importance of nurturing mental health. Scheduled mingling sessions then allowed attendees to interact directly, encouraging company to company and company to academia discussions to help create partnership opportunities.   

“Collaboration not competition is what will drive Manitoba’s heavy vehicle and equipment sector into a more efficient and sustainable future,” said Vanderwees. “The opportunity for everyone to connect and forge new relationships by asking a lot of questions is just as important as the forward-thinking sessions we hosted on such topics as the path to zero emissions; smart, connected and autonomous vehicle technology; and advanced manufacturing technology.”

A dozen exhibitors including teams from RRC Polytech’s Vehicle Technology and Energy Centre (VTEC), MotiveLab™ and Technology Access Centre for Aerospace and Manufacturing (TACAM) also offered interactive demonstrations featuring augmented reality, robotics, connected tools, automated mobile robots, sensors, and other technologies as examples of the innovative solutions available to businesses.  

“RRC Polytech is uniquely positioned to catalyze innovation, by developing new products, techniques, and systems through applied research, while preparing students and industry professionals to master these emerging technologies and drive progress forward,” said Jojo Delos Reyes, Research Program Manager and the event’s co-emcee. “The creation of the Price Institute of Advanced Manufacturing and Mechatronics will allow the College to continue its work in this sector and expand our abilities to help drive Manitoba into the future.”

After participating virtually in 2021 and learning about VTEC’s successful EV Tundra Buggy project with Frontiers North, Brent Malley made it a priority to travel from Alberta to take part in person, this time. His company, Pursuit Collection operates tours of exotic locations including the Columbia Icefields, so he was thrilled with the opportunity to discuss battery electrification with experts from RRC Polytech and New Flyer Industries, face to face.

“It’s been a truly inspiring event. My team has been blown away by the willingness of everyone to share so many fresh ideas,” said Malley. “We’ve made some amazing connections that I’m confident will lead to partnerships in the future.”

Thanks to strong sponsorship and the support of government partners through Prairies Economic Development Canada and Manitoba Sector Council, RRC Polytech and the Vehicle Technology Centre are already making plans to host the next Heavy Vehicle and Equipment Technology Conference in 2025.

Liam Martin and Erika Gibson, PRK Co-op Students

This summer, RRC Polytech’s Prairie Research Kitchen (PRK) challenged a group of Culinary Research co-op students to create delicious meals for some of our community’s most vulnerable, using only very limited ingredients – most of which may have been waste if solutions for repurposing weren’t discovered.

Their ability to repurpose perfectly good food generated through research projects and transform it into easy to serve dishes helped PRK eclipse a major milestone of 500 kg of food redirected to Main Street Project in an ongoing collaborative effort that helps feed the community while providing students with a valuable introduction to research. 

“In a world that still wastes 40 per cent of the food produced, it’s imperative that Prairie Research Kitchen leads by example to demonstrate strategies that everyone in the food value chain can use to impact that number,” says Mavis McRae, Director, PRK. “As researchers, we understand that several trials and scale-ups are part of the research process. However, by working together with our clients to repurpose food that is left over from our work but still good to eat and redirect it to people in need, we are proving that multiple objectives can be reached simultaneously.”

Taste, texture and visual appeal are constant considerations in food development projects, so an extensive trial and error process is often required by the researchers at PRK to develop new products, techniques and recipes. With the consent from industry partners, Pulse Canada, engaging PRK to undertake product development, the research team has committed to recovering edible, high quality ingredients from their projects and testing their creativity by converting them into pre-packaged menu items that Main Street Project can distribute to those in need.

Pushing PRK past the 500 kg mark in donations was a product integration-based project with Pulse Canada designed to maximize the use of pea fibre generated from the pea protein process and deliver functional benefits to new formulations such as water holding and texture.

The latest delivery to Main Street Project featured remaining pea fiber bread and pea fiber chicken deli meat being converted into tasty breakfast themed items including a sweet, French toast-style strata (a type of layered breakfast casserole), a savory strata, and a chicken sausage.

All donated food is not only safe and healthy but often transformed into elevated new items by student chefs through PRK’s Culinary Research co-op program. The project creates a fertile learning environment for the second year Culinary Arts students who are hired to take part, as it exposes them to a food science career path that many future chefs may not have known about or considered. Roxanne Kent jumped at the opportunity a few years back and is now working full time as a Research Assistant at PRK.

“This initiative challenges staff and students’ creativity and ability to create amazing menu items using limited resources – and it’s that innovative spirit that drives us as both chefs and scientists,” she says. “You learn the importance of documentation to ensure reproducibility; experience the rush of perfecting a formula, technique or recipe; and it’s personally rewarding when your hard work satisfies the client’s needs while helping the community at the same time.”

As the national association representing growers, traders and processors of dry peas, beans, lentils and chickpeas, Pulse Canada prioritizes sustainability in its vision to develop the future of food and partners with PRK to create marketable menu items that taste great and promote the nutritional and environmental benefits of pulses. Given their strong relationship and aligned values, Pulse Canada and PRK have worked together to redirect unused or left over food to Main Street Project for the last year and half, while still protecting all proprietary data. Previous donations included:

• Mini meatloaves: ground beef mixture with black beans
• Lentil breaded chicken: lentil flour, fully cooked breaded deep fried chicken thighs
• Red lentil flour pumpkin muffins
• Red lentil flour focaccia pizza
• Pork soup with pork/okara meatballs
• Red lentil pastry cups
• Lemon blueberry ice cream
• Plant-based coffee ice cream

“Our mission is to provide essential services to those experiencing homelessness and mental health issues in our community, so we are always searching for new partnerships, donors and volunteers,” says Jamil Mahmood, Executive Director at Main Street Project. “While elevating items for donation isn’t necessary, even small expressions of caring go a long way to positively impact the community we support, so we’re grateful for the continued support from Prairie Research Kitchen and its partners who are helping not only to feed but to change the perception of those who struggle.”   

Partnerships are the core of College success as they enable RRC Polytech to extend resources, leverage strengths, accelerate progress in innovation and research, and reach the community. Located on the 11^th floor of the Paterson Globalfoods Institute in the heart of the downtown, the Prairie Research Kitchen is proud to continue its unique work as a Technology Access Centre while building relationships that help the College play a revitalizing role in the evolution of the city.

The commitment that RRC Polytech’s Prairie Research Kitchen (PRK) makes to support Manitoba’s vibrant food production industry, provide unique learning experiences to students and give back to the community was recognized last week with a prestigious award. On Thursday evening, Food & Beverage Manitoba hosted its first Harvest Dinner and Awards Ceremony since the pandemic and named PRK its Associate of the Year, proudly sharing the honour with Sobey’s.

The winner of the Associate of the Year award consistently provides exceptional value to Food & Beverage Manitoba members. Using a unique blend of food science and culinary arts, PRK’s team of chefs, researchers and students work together tirelessly to develop creative solutions that support food processors and food service providers. As a Technology Access Centre (TAC) PRK supports businesses through:

• Applied research, including food prototyping, ingredient applications, food process modifications and consumer research trials.
• Technical services such as student recipe development, food photography, trade show support and clinical trial prototypes and products.
• Training on new ingredients as well as cooking or preservation methods emerging in the food and food service industries.

Since its inception in 2014, PRK has worked on over 120 projects with Manitoba and Western Canadian companies developing or refining their products for market and ensuring companies stretch their research dollars by accessing the eligible funding available for product development. PRK encourages companies to consider sustainability in all outputs of their operation – and by working with their clients to upcycle leftover ingredients, PRK has redirected over 500 kg of food to Winnipeg’s most vulnerable through Main Street Project over the past two years.

In addition to training the province’s future food product developers, operators, scientists, chefs, and bakers; developing an Introduction to Research program for students studying Culinary Skills through the School of Indigenous Education; and participating in numerous events, tours and outreach events; PRK team members also made time to sit on various student and industry panels, committees and advisory boards to help shape the future of the sector. 

Congratulations to the multi-disciplinary team at Prairie Research Kitchen for building strong relationships with industry, helping great food products and ideas reach the tables of consumers, and playing a role in creating jobs and economic benefit for all Manitobans.

About Food & Beverage Manitoba

Food & Beverage Manitoba (formerly the Manitoba Food Processors Association) is an industry-led, not-for-profit association launched in 1993 to help the province’s food and beverage industry achieve its full creative and competitive potential. Its mission is to provide members with services and resources that help them navigate opportunities and challenges so they can elevate and strengthen their businesses.

RRC Polytech is committed to leading meaningful change on a global scale, so exploring how the College can harness the power of applied research and collaboration to realize international Sustainable Development Goals (SDGs) was a natural fit for a panel discussion at RED Forum – an annual professional development day for faculty and staff.

SDGs are the 17 calls to action in the United Nations shared blueprint for peace and prosperity for people and the planet, now and into the future. The strategies to improve health and education, reduce inequality, spur economic growth, and tackle climate change align with RRC Polytech’s values and the diversity of the panel’s areas of expertise demonstrated how collaboration plays a critical role in working toward them.

The panel featured RRC Polytech experts:

• Stephanie Fulford, Sustainability Specialist, Environmental Stewardship and Campus Renewal
• Dr. Rob Santos, Chair, Research School of Health Sciences and Community Services
• Elena Gomez Haro, Research Manager, Prairie Research Kitchen (PRK)
• Ginger Arnold, Instructor, Social Innovation and Community Development Programs
• Dr. Arman Vahedi, Instructor, Civil Engineering Technology

Dr. Jolen Galaugher, Director of Research Partnerships and Innovation (RPI) moderated the discussion and invited each panelist to share some results of their projects and initiatives in relation to SDGs. Each specialist identified and connected elements of their work with the goals in their area of focus.

Stephanie Fulford described the benefits of waste auditing and engaging the entire College community in composting. At the Prairie Research Kitchen (PRK), Elena Gomez Haro explained how they are developing alternative food options that upcycle waste products to shrink our carbon footprint. Engineers are instinctive problem solvers, so Dr. Arman Vahedi spoke about his students’ water treatment studies testing the effect of pharmaceuticals on aquatic life in remote lakes. Ginger Arnold promoted a new climate change class for her students in the School of Indigenous Education, that will build on the established respect Indigenous people have for Mother Nature. Dr. Rob Santos spotlighted the impact of the College’s work developing Early Childhood Education training for the progressive Abecedarian Approach.

On the surface these positive endeavours appeared to be separate and distinctive but as the conversation flowed examples of common successes and challenges also emerged, revealing how interwoven and interdependent each department really is.

The intersecting issues prompted an exchange of ideas and advice from the PRK’s approach of educating clients through access, to instructors seeking related capstone projects for students, to geo-coding benefits and the overall need for everyone to convert the latest science into progress. The panelists highlighted the advantages of making a coordinated effort like accelerated knowledge transfer and ultimately demonstrated how applied research often acts as a common bond in positively impacting change.

“RRC Polytech’s combination of expertise, perspectives and resources provides us with a unique opportunity to bring together staff, faculty, and students with community and industry partners to achieve real progress in the wide variety of fields that the Sustainable Development Goals address,” said Dr. Galaugher.

“Regardless of their specialty, the panelists agreed that innovative solutions achieved through applied research expedite the process by empowering others with better tools, technologies and techniques so we can reach our shared objective – to realize social, economic and environmental sustainability on both a local and a global scale.”  

The panel was also in agreement that funding remains the most difficult barrier to overcome, followed by time, but that by offering different paths to the same endpoint RRC Polytech will continue to inspire students to get involved and do more.

There is still much work to be done but because cumulative growth increases the probabilities of achieving SDGs, all successes at the College are connected. Manitoba’s polytechnic must continue to play a leadership role in advancing SDGs by working with industry to bridge gaps and prioritizing collaboration and applied research.

Artspan Inc. (Artspan) is a company based out of Winkler, MB, that designs, manufactures, and distributes structurally insulated panels (SIP). Artspan provides a one-step building envelope solution for residential, commercial, and industrial applications.

The company had previously conducted airtightness testing on completed houses, thermal testing on its insulation foam, and a variety of fire and structural testing. The Building Efficiency Technology Access Centre (BETAC) at Red River College performed further testing through an Engage Grant project, with financial support from the Natural Sciences and Engineering Research Council of Canada (NSERC).

The Engage Grant project with Artspan took place between 2018 and 2020, with the objective of conducting a performance assessment of the company’s panelized system and window installation details. Testing was broken down into three parts: air leakage and water penetration, air tightness and energy modelling, and thermal performance assessment.

Air Leakage and Water Penetration Testing

Air-Water-Structural (AWS) Test Chamber

As mentioned, Artspan had previously conducted tests on its structurally insulated panels; However, testing of the panel joints (wall-to-floor, panel-to-panel, and floor-to-ceiling) and the window-wall interfaces had been limited. Resistance to air and water infiltration at these points is critical in cold and mixed climate zones, with regards to the building envelopes’ durability and its energy efficiency.

Experimental testing took place in the RRC Centre for Applied Research in Sustainable Infrastructure (CARSI), using the Air-Water-Structural (AWS) Test Chamber, to conduct air leakage and water penetration testing on three test walls.

Air Tightness Testing and Energy Modelling

The project also included a whole building air leakage test and energy modelling of the Artspan office building, located in Winkler, MB.

The overall objectives of the tests were two-fold:
a) To measure the airtightness of the office building built with Artspan SIP panels both during and post-construction.
b) To expand the general knowledge base on the airtightness characteristics of commercial-style buildings in Manitoba.

Air leakage in a building can never be eliminated. However, it can be managed and controlled within limits to minimize several potential issues, including:

• Excessive energy costs, for both heating and cooling.
• Poor occupant comfort – cold drafts, poor air quality, and inadequate temperature control.

• Negative impacts upon the HVAC system which can degrade its efficiency.

• Damage to the building and its component materials from moisture-related mechanisms of deterioration.

BETAC’s research personnel conducted the Standard Test Method for Measuring the Air Leakage Rate of a Large or Multizone Building, with two airtightness tests using the Envelope Protocol. The first test was conducted during construction – building was near completion with installed windows, drywall, and HVAC. The second airtightness test was conducted once the building had been completed, transported to its location, and was occupied.

Test results of the Artspan Inc. office building air tightness and energy modelling were plotted alongside values for various new and existing commercial buildings in Manitoba.

Thermal Performance Assessment

The final portion of the Artspan project was conducting a thermal performance assessment of the insulation used in their SIP. The purpose of this testing was to compare results from newly produced samples (one month) to aged samples (six years).

Four samples were provided for thermal testing – two aged for one month, and two aged for six years. The Netzsch Heat Flow Meter was used to test the panel foam by determining the thermal resistance of each insulation sample.

After the Engage Grant project was complete, BETAC research staff had an Interactive Visit with Artspan to conduct additional thermal testing on different versions of their panel foam.

Typically, agricultural irrigation systems use wheels with a steel rim and an air-filled rubber tire. As with most rubber tires, they are prone to losing air pressure, wearing out, and cracking over time. Rubber tire wheels are also difficult and time consuming to replace on large irrigation systems, causing significant downtime while the equipment is under repair.

Cascade Manufacturing (Cascade), located in MacGregor, Manitoba, designs and fabricates agricultural irrigation products, and saw an opportunity to improve the traditional irrigation system wheel. After creating a prototype for a low-maintenance, all-steel bolted wheel, Cascade worked with the Technology Access Centre for Aerospace and Manufacturing (TACAM) at Red River College to perform a design review to identify and address high mechanical stress areas and potential points of failure.

In order to perform the review, Cascade provided 3D CAD files of their newly designed bolted wheel to TACAM for analysis. The TACAM research team used in-house expertise in 3D modelling and finite element analysis (FEA) to evaluate the stresses throughout the wheel in accordance with design allowable limits.

Cascade used the recommendations provided to redesign the bolted wheel and engaged TACAM to re-evaluate the new design for verification purposes. TACAM provided recommendations for design improvement and cost reduction based on findings. The original bolted wheel failed under 10,000 load cycles, versus the newly designed bolted wheel is expected to last more than 200,000 cycles. The improved bolted wheel design is currently being manufactured and promoted for local and export sales.

The newly designed bolted wheel in action!

Key project benefits:

• Cost-effective design evaluation and product improvement

• Attained confidence in the load-bearing capacity of a new product being introduced to the market

• Enhanced competitiveness and innovation, and potential for an increased local and international customer base

If not for our experience with TACAM, we likely wouldn’t have determined that the grade of steel used on our wheels was prone to low cycle fatigue. With TACAM’s expertise on how to minimize stress concentration points, we were able to produce a bolted wheel with thinner grade material than we thought possible. The FEA study they conducted determined that the stresses are within tolerance, which gave us confidence to manufacture and test the product in field conditions. Overall, we are very satisfied with the results from the bolted wheel project with TACAM. -Matt Waldner, Cascade Manufacturing

The bolted wheel projected received support from: