BC Food & BioProduct Technology & Commercialization Centre*

BC Food & BioProduct Technology & Commercialization Centre*

BC Food & BioProduct Technology & Commercialization Centre* *working name Vision A hub and spoke style communications and knowledge repository, part virtual and part physical that links existing resources and serves all aspects of the agri-food industry and all sizes of business entities. Encouraging and enabling innovation from research and development through to finished product, the Hub is focussed on commercializing new value-added ideas to benefit the industry in BC. It is industry driven and financially self sufficient. 2 Progression of Technology Hub/Centre Initiative

IAF Innovation Technology Hub Working Group Merged Jan 11/07 Industry BC Food Technology & Commercialization Centre Working Group BC Innovation Technology Hub Advisory Committee BC Food & Bioproducts Technology Commercialization Centre Steering Committee Business Plan June 2007

3 Innovation Hub Advisory Committee Gary Sandberg Christine Koch Dawn Wood Tony Toth Nelson Barsi Processors Richard Hallman Anne McCannel Peter Donkers BC Steve Thompson Jan Langton Robin Smith Christopher Ryan Margaret Daskis Dennis Bruchet Murray Isman Systems BCIT Food Technology

BC Agriculture Council BC Innovation Council BC Food Processors Small Scale Food BC MAL - Innovation BCIT Health Sciences Investment Agriculture BC Agriculture Council NRC-IRAP BC Dairy Foundation NRC-IRAP BC Food Technologist WED Canada UBC Lands & Food Glenn Rousseau BC Bioproducts Association Candice Appleby Small Scale Fd Processors Debbie Hellbach BC MAL Food Processing Renee Umezuki

Ag & Agri-Foods Canada Rebecca Robertson UBC, Whats Next, WCFN Sam Nakai BC Innovation Council Dave Connell University of Northern BC Ken Armour Ministry Advanced Education Trevor Todd WED Canada Nancy Ross BCIT Food Technology CTR Paula Brown BCIT Herbal Eval & Analysis Bill Henderson Investment Agriculture BC 4 Trevor Kempthorne FN Aboriginal

BC Food & BioProducts Technology Commercialization Centre Steering Committee Glenn Rousseau Candice Appleby Tony Toth Margaret Daskis Rebecca Robertson Paula Brown Christine Koch Dave Connell Bill Henderson Renee Umezuki Debbie Hellbach BC Bioproducts Association Small Scale Fd Processors BC Food Processors BC Food Technologists UBC, Whats Next, WCFN BCIT Herbal Eval & Analysis BC Agriculture Council University of Northern BC Investment Agriculture BC Ag & Agri-Foods Canada

BC MAL Food Processing 5 Sectors Represented Natural Health Producers Researchers Products Beverages Cosmeceuticals Institutions Food Aboriginal Seafood Suppliers Consultants Functional Foods Small Scale Bioenergy

6 Meeting the Needs Commercialization Services Training Regional access Co-packing Industry Led All Purpose Agri-Food Information Library Technology Transfer Site Licenses Technical

Service Business guidance Flexible 7 Strengths Working together Experience Location (BC) Timing 8 Key Benefits Enhances existing resources Focuses on competitive advantages

Develops critical mass Supports long term vision Ties in with other initiatives Next Generation Agricultural Policy Framework BCMAL Innovation Strategy AAFC Agri-Opportunities Program 9 Next Steps Communicate vision Complete business plan Identify capital funding sources 10

Recently Viewed Presentations

  • The Nineteenth Century and after

    The Nineteenth Century and after

    211. Influences Affecting the Language. 19th and 20th century saw continued growth and development of English language. British Empire helped in that spread after defeating of Napoleon and France (1805-1815), against Russians in Crimean War (1854-6), and conquest of India.
  • Virtual Time and Global States in Distributed Systems

    Virtual Time and Global States in Distributed Systems

    Cuts (Summary) Consistent Cuts Theorems With operations and the set of cuts of a partially ordered event set E form a lattice The set of consistent cuts is a sublattice of the set of all cuts For a consistent cut...
  • The Essay Writing - HCC Learning Web

    The Essay Writing - HCC Learning Web

    A RecursiveProcess. Writing is also a recursive process. This means that you repeat the steps over and over again, though not necessarily every step,every time.
  • Promoting Traditional Moroccan Music Case study: Fusion music

    Promoting Traditional Moroccan Music Case study: Fusion music

    Promoting Traditional Moroccan Music Outline Theories and concepts Methodology Evolution of Caribbean music Traditional Moroccan Music Fusion Music Suggestions Problems encountered Short videos of Numydia rehearsals What is Fusion? ... Steady Rock Reggae Dub Reggae Music Instruments: Acoustic ...
  • Aims on 3D TV - 123seminarsonly.com

    Aims on 3D TV - 123seminarsonly.com

    Multiview auto stereoscopic display. Holography images. holographic movies. Volumetric displays. parallax displays. multi projector. Holography images.. Helographic images.. Parallax dispalys. 3D Display . Application of 3D TV . IMAX screen . OMNIMAX screen . Advantages & disadvantage of 3d tv..
  • Urinary System - Western Oregon University

    Urinary System - Western Oregon University

    Homeostasis The urinary system maintains homeostasis in several ways: Removal of urea (nitrogenous waste) from the bloodstream. Control of water and salt balance in the bloodstream. Involved in blood pressure regulation. The kidneys produce two important hormones.
  • Chapter 1-Personal Selling Today - Pearson Education

    Chapter 1-Personal Selling Today - Pearson Education

    Create Customer Value 1 Personal Selling Today Introduction and Overview Personal Selling Today Learning Objectives: Describe the contributions of personal selling to today's information economy Define "personal selling" and discuss the topic as an extension of the Marketing concept Describe...
  • Türk Mutfağinda Et Ve Sakatat Yemekleri̇

    Türk Mutfağinda Et Ve Sakatat Yemekleri̇

    Türk Mutfağında Kebapların Yeri ve Önemi. Kebap; doğrudan doğruya ateşe,kor halindeki kömür veya aleve tutularak bir kap içinde susuz pişirilen et, kızartma, çevirme ya da kavurma biçiminde hazırlanan her türlü yiyecektir.