0135 – Participants Arrive in Winnipeg on Air Canada Flight 298
Winnipeg Coach service will meet the group at the Winnipeg airport and transport them to the Fort Garry Hotel, 222 Broadway.

1150 – Cereals Canada Hosted Welcome Lunch
Participants will meet program chair Lisa Nemeth in the hotel lobby and go for an informal lunch at the Fort Garry Hotel’s Oval Room Brasserie.  

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

1500 – Tour the Zoo and the Journey to Churchill Exhibit
Don Finkbeiner, Owner/Manager, Heartland Travel  

1600 – Board Bus to Return to the Hotel

1630 – 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 in the 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 10 to 15-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
Leif Carlson, Director, Market Intelligence and Trade Policy

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

1000 – Group Photograph – Classroom C

1015 – Break

1030 – Wheat Breeding and the Variety Registration in Western Canada
Curt McCartney, Research Scientist and Winter Wheat Breeder, University of Manitoba

1100 – Inspection and Grading Demonstration at the Canadian Grain Commission
Chris Fleury, Inspection Trainer;Evan Thomas, Inspection 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 – Via Zoom
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Jen Woodall, Account Manager, Synthesis Agri-Food Network

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.
Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician; Kristina Pizzi, Manager, Analytical Services, Cereals Canada

1615 – Adjourn – Free Evening

0900 – Overview of CGC Bread Wheat and Durum Research and Tour of 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 – Cereals Canada Technology Session: Milling – 11^th Floor:
A Closer Look at Bühler Laboratory Milling
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.
Brando Remonte, Technologist; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1115 – Cereals Canada Technology Session: Milling (Continued) – 11^th Floor:
Buhler Laboratory Milling Demonstration
This hands-on session will cover lab mill calibration, lab mill cleaningprocedure, wheat conditioning, demonstration on the impact of break release and discussion of results.
Brando Remonte, Technologist; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

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 – Cereals Canada Technology Session: Milling (Continue d) – 11^th Floor:
Relationship between Laboratory and Commercial Milling Demonstration
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.
Brando Remonte, Technologist; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1500 – Break

1515 – Cereals Canada Technology Session: Milling (Continued) – 11^th Floor:
Milling of Canadian Wheat Presentation
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.
Brando Remonte, Technologist; Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1630 – Adjourn

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

1830 – Cereals Canada Hosted Dinner at SMITH – 75 Forks Market Road

2030 – Return to the Hotel and Adjourn        

0900 – Cereals Canada Technology Session: Asian Products – 10^th Floor Noodle Technology Presentation: Functionality of Flour Components in Noodle Processing
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)

1000 – Break

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

1230 – Lunch on Your Own

1330 – Board Bus at Cereals Canada and Travel to Farm

1415 – Arrive at and Tour Farming Operations at Loeppky Farms – Niverville, Manitoba
Marcus Loeppky, Owner/Producer, Loeppky Farms

1515 – Board Bus at Farm and Depart for Elevator

1545 – Arrive at and Tour Operations at Viterra Ste. Agathe Elevator – Ste. Agathe, ManitobaJ
Jayson Potter, Facility Manager

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.

Adjourn – Free Evening

Please Check Out of the Fort Garry Hotel in the Morning and Store Luggage at the Front Desk Prior to Coming to Cereals Canada

0900 – Cereals Canada Technology Session: Pilot Baking – 11^th Floor
Visit to Cereals Canada’s pilot bakery with discussion and 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

1015 – Break

1030 – Cereals Canada Technology Session: Pilot Baking (Continued) – 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

1315 – Managing Canadian Wheat Under Hot and Humid Climates
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-Food Canada

1400 – Cereals Canada Technology Session: Test Bakery – 11^th Floor
A 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

1600 – Board Bus at Cereals Canada to Depart for the Airport
On the way, the group will stop briefly at the Fort Garry Hotel to pick up their luggage.

1850 – Depart Winnipeg 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 – 1155 Stewart Street

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

1030 – Board Bus and Depart for CGC Offices – 300-333 Seymour Street

1100 – Visit to the Vancouver Canadian Grain Commission Offices
The western region’s program and service delivery, weighing services, and inspection services will be discussed.
John Mann, Senior Regional Manager, Program and Service Delivery; Todd Travis, Manager, Inspection Services: Leah Nash, Manager, Weighing Services

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 Bona Fide Yacht
Participants will enjoy a cruise on the Bona Fide yacht including drinks & snacks.

1900 – Arrive and Dock at the Shipyards in North Vancouver

1900 – Cereals Canada Hosted Closing Dinner and Presentation of Certificates at The Lobby – 138 Victory Ship Way

2100 – Depart The Lobby and Return to the Marriott Pinnacle Downtown and Adjourn

Participants Depart Canada
Each participant is responsible for their own transportation to the airport. They may use the per diem money that they were given on Monday, and Lisa and/or the hotel front desk can assist with arranging taxis if need be.