Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the ALT Hotel, 310 Donald St.

1145 – Cereals Canada Hosted Lunch at the ALT Hotel
Participants will be met in the hotel lobby by Lisa Nemeth and escorted to lunch.

1400 – Depart for City Tour/Zoo Visit
Participants will be picked up by a chartered bus at the hotel and visit the polar bears at the Journey to Churchill exhibit at the Assiniboine Park Zoo. The tour will also include a brief guided tour of Winnipeg.

1630 – Arrive back to the Hotel and Adjourn

Free Evening – Dinner on Your Own

All presentations will be held in the Viterra Knowledge Centre unless otherwise specified.
All breaks will be held in the 10th Floor Participant Lounge.

0800 – Meet in Hotel Lobby and board bus to Cereals Canada
(10th Floor, 303 Main Street)
Participants will be met at the hotel by Lisa Nemeth. The group will be brought tothe Cereals Canada offices by the hotel shuttle bus.

0830 – Participant Welcome, Introductions, and Program Overview
Tea and coffee will be available in the participant lounge which participants can bring into the classroom with them.
Lisa Nemeth, Director, Market Support and Training, Cereals Canada

0845 – Group Photograph

0900 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

0930 – Wheat Breeding and the Variety Registration in Western Canada – via Zoom
Ruan Yuefeng, Research Scientist, Swift Current Research and Development Centre, Agriculture and Agri-Food Canada

1000 – Canadian Grain Commission Overview
Patty Rosher, Assistant Chief Commissioner

1030 – Break

1045 – Group A: Grain Inspection and Grading Demo at the CGC – 8th Floor
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

Group B: Durum Wheat Research at the Grain Research Laboratory
Participants will visit the CGC’s Durum Wheat Research lab for discussion on Canadian durum wheat quality assurance system and methods for measuring quality of durum, semolina, and pasta.
Dr. Bin Xiao Fu, Research Scientist, Bread Wheat and Durum Research, Grain Research Laboratory

1200 Lunch – Hosted by Cereals Canada
Catered by Stella’s

1300 – Group A: Durum Wheat Research at the Grain Research Laboratory
Participants will visit the CGC’s Durum Wheat Research lab for discussion on Canadian durum wheat quality assurance system and methods for measuring quality of durum, semolina, and pasta.
Dr. Bin Xiao Fu, Research Scientist, Bread Wheat and Durum Research, Grain Research Laboratory

Group B: Grain Inspection and Grading Demo at the CGC – 8th Floor
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

1415 – Quality and Uses of Canadian Wheat Classes
Presentation on the quality and applicability of Canadian Wheat with a focus on Canada Western Amber Durum (CWAD) wheat.
Kristina Pizzi, Manager, Analytical Services, Cereals Canada

1445 – Break

1515 – Cereals Canada Practical Technology Session

Group A: Analytical Services – 1st Floor
Discussion and demonstrations on wheat flour and semolina quality testing methods and their relationship with end-product quality.
Kristina Pizzi, Manager; Shona Fraser, Technical Specialist; Robyn Makowski, Technologist, Analytical Services

Group B: Pilot Baking – 11th Floor
Visit to Cereals Canada’s pilot bakery with a demonstration showing the quality of products baked using durum flour.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-Products, Baking; Lindsay Bourre, Manager, End-Products

1600 – Adjourn

1610 – Board Shuttle bus and return to hotel.

1800 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner
Lisa will meet the group in the hotel lobby and board bus for Cereals Canada hosted dinner.

1830 – Cereals Canada Hosted Dinner at SMITH, located at 75 Forks Market Road in the Inn at the Forks.

2100 – Adjourn and return to hotel.

0830 – Meet in the Hotel Lobby and board bus to Cereals Canada

0900 – Durum Milling Technology
Presentation and discussion of the commercial milling process with focus on Cereals Canada’s flexibility to tailor milling to all market quality needs.
Norbert Cabral, Manager; Brando Remonte, Technologist, Milling

1000 – Break

1015 – Cereals Canada Practical Technology Session:

Group A: Durum Milling Technology – 11th Floor
Demonstration and discussion of the commercial milling process on Cereals Canada’s pilot mill.
Norbert Cabral, Manager; Brando Remonte, Technologist, Milling

Group B: Pasta Technology – 1st Floor
Demonstration of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Kasia McMillin, Technical Specialist; Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta

1230 – Lunch on Your Own

1330 – Cereals Canada Practical Technology Session:

Group A: Pilot Baking – 11th Floor
Visit to Cereals Canada’s pilot bakery with a demonstration showing the quality of products baked using durum flour.
Karen Pitura, Technical Specialist; Kristin Choo, Technician, End-Products, Baking; Lindsay Bourre, Manager, End-Products

Group B: Analytical Services – 1st Floor
Discussion and demonstrations on wheat flour and semolina quality testing methods and their relationship with end-product quality.
Kristina Pizzi, Manager; Shona Fraser, Technical Specialist; Robyn Makowski, Technologist, Analytical Services

1430 – Break

1445 – Durum Sustainability Initiatives in Canadian Agriculture
This session will include an overview of Canadian sustainability initiatives that areunderway in Canada with specific reference to durum. There will be a focus on crop sustainability and how Cereals Canada is involved in these efforts, such as Canadian Roundtable for Sustainable Crops.
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1515 – 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

1600 – Adjourn

1610 – Board Shuttle bus and return to hotel.

1815 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner
Lisa will meet the group in the hotel lobby and board bus for Cereals Canada hosted dinner.

1830 – Cereals Canada Hosted Dinner at Friskee Pearl, located at 191 Main St.

2030 – Adjourn and return to hotel

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

0800 – Meet in the Hotel Lobby and board bus to Cereals Canada

0830 – Managing Canadian Wheat Under Hot and Humid Climates
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-Food Canada

0945 – Break

1000 – Cereals Canada Practical Technology Session:

Group A: Pasta Technology – 1st Floor
Demonstration of Cereals Canada’s pilot scale pasta line and discussion of semolina quality requirements for pasta processing.
Kasia McMillin, Technical Specialist; Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta

Group B: Durum Milling – 11th Floor
Demonstration and discussion of the commercial milling process on Cereals Canada’s pilot mill.
Norbert Cabral, Manager; Brando Remonte, Technologist, Milling

1215 – Lunch on Your Own

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, Director, Communications, Cereals Canada

1445 – Adjourn

1500 – Board Shuttle bus and return to hotel to pick up luggage

1530 – Board Bus at the ALT Hotel and Depart for Winnipeg Airport

1820 – Depart Winnipeg for Saskatoon on WestJet Flight 3393
There is a one-hour time difference between Winnipeg and Saskatoon.

1902 – Arrive in Saskatoon and Board Bus for Swift Current

2330 – Arrive at the Holiday Inn Express & Suites Swift Current and Adjourn

Please Check Out of Hotel in the Morning

0650 – Board bus and depart for South West Terminal

0730 – Arrive at South West Terminal and tour facility

0930 – Board bus and depart for Durum plots

1000 – Agriculture and Agri-Food Canada-Swift Current Durum Plots
Ruan Yuefeng, Research Scientist, Swift Current Research and Development Centre, Agriculture and Agri-Food Canada

1130 – Board bus to farm

1200 – Farm Tour and lunch

1330 – Board Bus for Regina Airport

1750 – Depart Regina for Vancouver on Air Canada Flight 8193
There is a one-hour time difference between Regina and Vancouver.

1909 – Arrive in Vancouver and Board Bus for the Marriott Pinnacle Downtown Hotel, 1128 West Hastings Street

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
Jean Yi, Logistics Manager, Alliance Grain Terminal Ltd.

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

1100 – Visit to the Vancouver Canadian Grain Commission Offices
John Mann, Senior Regional Manager, Program and Service Delivery, Industry Services; Todd Travis, Manager, Inspection Services, Industry Services, Western Region; Leah Nash, Manager, Weighing Services

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

1730 – Meet in Hotel Lobby and Depart for Granville Island Marina

1800 Harbour Cruise and Closing Dinner
Participants will enjoy a cruise on the Royal Vancouver yacht including dinner and presentation of certificates

2130 – Return to the Marina and Depart for the Hotel

Participants Depart Canada at Various Times
Each participant is responsible for their own transportation to the airport.