We’re aware that many of you are asking questions about CIFST’s Canadian Food Summit given that COVID-19 is currently presenting a global challenge regarding travel.
We feel strongly that it is our collective responsibility to focus on the facts and to act with common sense and sound judgment, taking the advice of the relevant authorities and scientists. We are also considering the realities being faced by our delegates and exhibitors concerning their corporate policies around travel.
Mindful of our duty of care, the Board of Directors for the Canadian Institute of Food Science and Technology has considered all the facts and has determined that it would be in the best interest of the association, its members and stakeholders, to postpone our annual conference until next year. While we regret having to make this decision, we know that it is the right decision.
It is our hope that the threat by COVID-19 will diminish over time and that we can get back to some normalcy in the weeks and months ahead. In the meantime, we will be working with our hotel partner to secure a suitable date for 2021 and will make an announcement once it is secure.
For anyone who has committed to a sponsorship, booked a tabletop or registered as a delegate, please be patient with us as we work to refund your payment.
Thank you for your understanding and your support as we negotiate around this unfortunate set back.
CIFST is pleased to announce that it will be hosting its Canadian Food Summit at the Delta Hotel in beautiful downtown Winnipeg, Manitoba – June 3 to 5, 2020.
Our theme this year is “Called to the Table – Ideas to Action”
At this summit, responding to the Made in Canada: Growing Canada’s Value-Added Food Sector Senate report, our aim is to build a collaborative strategy to use our national food science community to meet these challenges and grow Canadian food’s presence in the world.
Here is a high level overview of our program:
Day 1/June 3 – The skills and labour market gap – our call to action as educators and employers
Day 2, June 4 – The innovation opportunity – our call to action as the food ideas people, scientists and entrepreneurs
Day 3, June 5 – The Western Canada Opportunity – our call to action for industry growth and value-add
There is so much to do and see in Winnipeg. Check out this video to start planning your visit.
The location for the 2020 Annual Conference is in Winnipeg, Manitoba at the Delta Hotels by Marriott Winnipeg
Located in the heart of downtown Winnipeg, Delta Hotels Winnipeg provides nothing short of streamlined, comfortable accommodations. Less than a five-minute walk from RBC Convention Centre, Bell MTS Place, and the University of Winnipeg, our hotel makes it easy to access the most popular locations in downtown Winnipeg. Spend your free time shopping at Polo Park, or feed your love of the arts at the Royal Winnipeg Ballet. Wake up and visit our coffee house, Urban Bean, for a fluffy pastry and signature Starbucks® drink. Then, Blaze Restaurant & Lounge serves hearty Canadian meals and cocktails. When you are ready for a workout, our hotel offers cardio equipment and weights in the fitness center. End your day of excitement in our rooms and suites boasting pillowtop beds, free high-speed Wi-Fi, wall-mounted TVs, large ergonomic work desks and breathtaking views of downtown Winnipeg. Delta Hotels Winnipeg will exceed your expectations and open the door to what Canada has in store for you.
Delta Hotels by Marriott Winnipeg
350 St. Mary Avenue
Canada R3C 3J2
Room Rate: From $235 plus taxes and fees.
Book by Monday, June 4, 2020 to receive this rate.
The Canadian Institute of Food Science and Technology (CIFST) invites you to sponsor the 2020 Canadian Food Summit taking place June 3 – 5 at The Delta Hotel by Marriott, Winnipeg, MB. This unique annual gathering brings together professionals involved in the food and beverage sector representing industry, science, academia and government.
The Canadian Food Summit is presented to promote information exchange, education and training for food scientists and technologists and in-depth exploration of the most current food science and technology themes and topics. Our goal is to help foster professional development, new commercial enterprises and innovation within the Canadian food industry. The conference will also be a valuable opportunity to stimulate collaborative networks of professionals and promote the professional development and leadership of students.
Participating as an exhibitor at the 2020 CIFST Tabletop Exhibit is an excellent opportunity for your organization to receive maximum marketing exposure in addition to gathering knowledge and networking with key government officials and industry peers.
Reasons to exhibit:
Meet face-to-face with decision makers
Introduce and/or showcase new products and services
Increase your market share
Develop and nurture relationships with professionals and organizations representing government and business
Opportunity for collaborating with leading researchers
Exhibit Fees are as follows:
Exhibit Fees include:
One (1) Skirted Table and chair
Acknowledgement on signage
Listing including contact information in the Summit Program
Listing on CIFST Canadian Food Summit web site
Lunch and Breaks for up to two (2) exhibitor staff
Watch this space for the names of our conference speakers as they are announced.
Speakers as of February 29, 2020 (Subject to Change)
David Douglas, Ryan ULC – SR&ED and Government Incentives for the Food Technology Sector
Nasir Hameed, Acadian Seaplants Limited – Seaweed – Home to Horizons – A Canadian Success Story
John Kuloky, BRCGS – Food Safety Professionals – State of the Industry and Future Needs.
Paul D. Larson & Sayera Nusaka, University of Manitoba – What a waste! Food waste and consumer logistics
Brian Lenahan, Aquitaine Innovation Advisors – AI’s competitive advantage in the Food Industry
Steve Robbins, Richardson Food and Ingredients – Overcoming Clean Label Challenges in Water in Oil Emulsions
Rebecca Robertson, BC Institute of Technology – Enhancing the Accuracy of Assessing the Risk in your Food Plant Processing Procedures using Failure Mode and Effects Analysis.
Yang Shen & Erdogan Ceylan, Merieux NutriSciences – Validation of Safety of Innovative Food Products
Sean Thomson, Psigryph Inc. – Food Powders for health
Bernard Verkaaik, The Greater Goods Inc. – Feel empowered to grow your food business
Friday Luncheon Keynote: Warren Weeks – Crisis management: What to do when the unthinkable happens?
Early Bird – Before April 11, 2020
- Member Full Delegate – $550
- Non-Member Full Delegate – $755
- Member Student – $260
Regular – After April 11, 2020
- Member Full Delegate – $650
- Non-Member Full Delegate – $855
- Member Student – $310
NON-MEMBER full-delegate registrations will include complimentary CIFST membership for the remainder of 2020.
All requests for a refund of registration fees must be received by 12 noon EST on Friday, May 22, 2020. Absolutely no refunds will be given after this date.
Mr. Charles Powell | Dinkum HACCP Consulting
Dr. Aline Tezcucano | Manitoba Agriculture
Ms. Tanya Der | Pulse Canada
Mr. Nathan Blezius-Knapp | Canadian Food and Wine Institute at Niagara College
Mr. Robert Kowal | Kriscor & Associates
Ms. Mavis McRae | Red River College
Dr. Mike Nickerson | University of Saskatchewan
Dr. Amy Proulx | Canadian Food and Wine Institute at Niagara College
Dr. Yvonne Yuan | Ryerson University
Conference Event Planner