Future Skills for Food Processing
But as much as we need to understand consumer and ingredient trends, we need to understand trends in technology and innovation, and prepare our skills and training programs to respond. Following from the 2018 roundtable report, Identifying the Skills of Tomorrow, in this webinar we will highlight the business, technology and innovation skills forecast for future success in Canadian food manufacturing.
Dr. Amy Proulx
Professor & Academic Program Coordinator
of Culinary Innovation and Food Technology
Niagara College Canada
Dr. Amy Proulx is Professor and Academic Program Coordinator of Culinary Innovation and Food Technology at Niagara College, and founder of the Niagara College Food Innovation Centre. She focuses her research work on skills innovation for food manufacturing workers in order to help push Canada's food innovation mandate. She recently completed a multi-year project with Global Affairs Canada focused on food science curriculum and teaching modernization in Vietnam. She is the President Elect for CIFST, and also serves on the Board of Directors of Food Processing Skills Canada.
This webinar is presented free to CIFST members in good standing.
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