Participants Arrive in Winnipeg at different times
Winnipeg Coach service will meet each participant at the Winnipeg airport and transport them to the Fairmont Winnipeg Hotel, 2 Lombard Place.

1145 – Cereals Canada Hosted Welcome Lunch
Participants will meet program chair Lisa Nemeth in the hotel lobby and go for lunch at Cibo Waterfront Café.

1330 – Board Bus at restaurant to Depart for the City Tour and Assiniboine Park Zoo’s Journey to Churchill Exhibit

1530 – Tour the Zoo and the Journey to Churchill Exhibit
Don Finkbeiner, Owner/Manager, Heartland Travel

1630 – Board Bus to Return to the Hotel

1700 – Arrive back at the Hotel and Adjourn – Free Evening

All presentations will be held in Classroom A on the 10th floor unless otherwise specified in the program.
All breaks will be held in the 10^th Floor Participant Lounge.

0830 – Meet Participants in Hotel Lobby and Walk to Cereals Canada (10th Floor – 303 Main Street)
Participants will be met in the hotel lobby by Lisa Nemeth, the program chair. It is approximately a 5-minute walk to Cereals Canada.

0845 – Welcome, Participant Introductions, and Program Overview
Coffee and tea can be brought into the classroom.

0900 – Cereals Canada Overview
Elaine Sopiwnyk, Vice President Technical Services, Cereals Canada

0930 – Canadian Grain Commission (CGC) Overview
Patty Rosher, Assistant Chief Commissioner

1000 – Group Photograph – Classroom C

1015 – Break

1030 – Wheat Breeding and the Wheat Varietal Registration System
Curt McCartney, Associate Professor, Department of Plant Science, University of Manitoba

1100 – Inspection and Grading Demonstration at the Canadian Grain Commission
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

1200 – Lunch – Hosted by Cereals Canada

1300 – 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                                             

1330 – Plant Breeding Innovation and Canadian Cereals – Via Zoom
Learn about the advancements being made in plant breeding innovation, in both policy and technology such as gene editing, and how these changes will affect the cereals sector into the future.
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1400 – What About Wheat? Overview
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Ellen Pruden, Vice President, Communications & Value Chain Relations, Cereals Canada

1430 – Break

1445 – Analytical Services – 1^st Floor
Discussion and demonstrations on wheat, flour, and semolina quality testing methods and their relationship with end-product quality. Kristina Pizzi, Manager; Robyn Makowski, Technologist; Jean Ryu,Technician; Julia Cann, Technician, Analytical Services Cereals Canada

1615 – Adjourn – Free Evening

0900 – Overview of CGC Bread Wheat and Durum Research and Tour Through the Bread Wheat and Durum Research Laboratory
A presentation to highlight CGC activities in cargo monitoring, research to support grade standards, and the regulation of the Canadian wheat classification system. Participants will then visit the CGC’s Bread Wheat and Durum Research Lab on the 15^th floor, with a focus 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

1000 – Break

1015 – A Closer Look at Bühler Laboratory Milling presentation – 11^th Floor
This presentation focuses on the use of the Bühler 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 milled flour quality data and stream analysis will be covered.
Norbert Cabral, Manager; Brando Remonte, Technologist; Milling, Gerald Kanife, Technical Specialist, Milling Cereals Canada

1115 – A Closer Look at Bühler Laboratory Milling Demo – 11^th Floor
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; Milling, Gerald Kanife, Technical Specialist, Milling Cereals Canada

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 – Relationship between Laboratory and Commercial milling Demonstration -11^th Floor
This practical session will cover discussion and demonstration of milling process flow and principles in a laboratory scale and expanding it to pilot and commercial scale. Participants will have a better understanding of flow sheet technology and milling principles in this activity.
Norbert Cabral, Manager; Brando Remonte, Technologist; Milling, Gerald Kanife, Technical Specialist, Milling, Cereals Canada

1500 – Break

1515 – Milling of Canadian Wheat presentation – 11^th Floor
This will focus on general understanding of mill sections and systems in the mill and the benefits of using Canadian wheat in their milling business. This presentation will also provide general knowledge of wheat and flour quality from miller’s perspective.
Norbert Cabral, Manager; Brando Remonte, Technologist; Milling, Gerald Kanife, Technical Specialist, Milling, Cereals Canada

1630 – Adjourn

1800 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner

1815 – Cereals Canada Hosted Dinner at Hotel Fort Garry

2030 – Return to the Hotel and Adjourn

0900 – Cereals Canada Technical Session: Noodle Technology Presentation– Functionality of Flour Components in Noodle Processing 10^th Floor
A discussion of gluten proteins, starch, enzymes and pigments in relation to noodle processing properties, texture and color.
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta) Cereals Canada

1000 – Break

1015 – Cereals Canada Technical Session: Noodle Technology Practical session – 11^th Floor
Evaluation of fresh yellow alkaline noodles. ,
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta) Cereals Canada

1230 – Lunch on Your Own

1330 – Board Bus at Cereals Canada Travel to Loeppky Farms

1415 – Tour Farm Operations
Marcus Loeppky, Producer, Loeppky Farms

1515 – Board Bus at Farm and Depart for Elevator

1545 – Arrive at and Tour Elevator – G3 Glenlea Elevator, 985 Nolette Road, Glenlea
Bill Kuzyk, General Manager, G3

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.

2100 – Board Bus at Shopping Location to Return to Hotel

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

0900 – Cereals Canada Technical Session: Pilot Baking – 11^th Floor
 visit to Cereals Canada’s test and pilot baking facilities with a discussion of baking methods used to predict flour quality in bread and a demonstration of Canadian wheat classes and their suitability in Asian markets.
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Jared Ozuk, Technician, End-products Cereals Canada

1015 – Break

1030 – Cereals Canada Technical Session: Pilot Baking cont – 11^th Floor
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Jared Ozuk, Technician, End-products Cereals Canada

1200 – Lunch on Your Own

1300 – Cereals Canada Technical Session: Pasta Technology – 1^st Floor
Overview of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta) Cereals Canada

1400 – Break

1415 – Cereals Canada Technical Session: Test Bakery – 11^th Floor
Visit to Cereals Canada’s test bakery with discussion and demonstration of small-scale baking methods used to predict flour quality in bread. Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Jared Ozuk, Technician, End-products Cereals Canada

1600 – Return to hotel to pick luggage

1630 – Depart for the Winnipeg Airport

1850 – Depart for Vancouver on Air Canada Flight 299

1953 – Arrive in Vancouver and Board Bus for the Marriott Pinnacle Downtown – 1128 West Hastings Street
Vancouver is two hours behind Winnipeg. Griffin Transportation service will meet the group at the Vancouver airport and transport them to the hotel.

Adjourn – Free Evening

0830 – Board Bus and Depart for Alliance Grain Terminal Elevator Visit – 1155 Stewart St, Vancouver, BC V6A 4H4.

0900 – Arrive at Alliance Grain Terminal and Tour Operations
Tony Vigna, CEO, Alliance Grain Terminal 

1030 – Board Bus and Depart for Canadian Grain Commission Offices – 300-333 Seymour Street

1100 – Visit to the Vancouver Canadian Grain Commission Offices for an Industry Services Overview for the Western Region
Specific areas of discussion will include the western region’s program and service delivery, weighing services, and inspection services.
John Mann, Senior Regional Manager, Program and Service Delivery, Industry Services; Todd Travis, Manager, Inspection Services, Industry Services, Western Region.

1230 – Return to Hotel for a Free Afternoon in Vancouver – Lunch on Your Own

1615 – Meet in Hotel Lobby and Depart for Westin Bayshore Marina

1630 – Board Boat at the Westin Bayshore Marina

1700 – Harbour Cruise on the Bonafide Yacht
Participants will enjoy a cruise on the Bonafide yacht including drinks& snacks.

1900 – Arrive and Dock at the Shipyards in North Vancouver

1915 – Cereals Canada Hosted Closing Dinner and Presentation of Certificates at Seaside Provisions – 125 Victory Ship Way #130

2100 – Depart Seaside Provisions and Return to the Marriott Pinnacle Downtown and Adjourn