Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the Fairmont Hotel, 2 Lombard Place.

1245 – Cereals Canada Hosted Lunch at the Fairmont Hotel – Cambridge Room
Participants will be met in the hotel lobby by Lisa Nemeth and escorted to lunch.

1430 – Depart for City Tour and Zoo Visit
Participants will be picked up by a chartered bus at the hotel to 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 on the way back to the hotel.

1730 – Arrive back at the Hotel and Adjourn

Free Evening – Dinner on Your Own

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.

0845- 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. It is approximately a 5-minute walk to Cereals Canada.

0900 – Welcome, Participant 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

0915 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

0945 – Canadian Grain Commission Overview
David Hunt, Chief Commissioner

1015 – Group Photograph and Break

1045 – Wheat Breeding and the Variety Registration in Western Canada
Curt McCartney, Research Scientist and Winter Wheat Breeder, University of Manitoba

1130 – Quality and Uses of Canadian Wheat Classes
Kristina Pizzi, Manager, Analytical Services, Cereals Canada

1200 – Lunch – Hosted by Cereals Canada
Catered by Press’d Sandwich Shop

1300 – Agriculture and Agri-Food Canada (AAFC) Overview – Via Zoom
Tony McDougall, Deputy Directory of the Market Analysis Group for Grains, Oilseeds, Pulses and Special Crops

1400 – Growing Market Ready Crops: MRLs and Keep it Clean – Via Zoom
What is a maximum residue limit (MRL)? How are they established? What do they mean for food safety or trade? Find out the answers to these questions and what industry is doing to mitigate the risks and help farmers grow market-ready crops to keep exports open.
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1500 – Break

1515 – Market Outlook Presentation
This presentation provides information on Canada’s role in world cereal markets, including current growing conditions and marketing outlook.
Leif Carlson, Director, Market Intelligence and Trade Policy, Cereals Canada

1600 – What About Wheat? Overview
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Elaine Sopiwnyk, Vice President, Technical Services, Cereals Canada

1630 – Adjourn

1815 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Dinner
The group will walk to dinner, as the restaurant is located next door to the Fairmont, in the Richardson Building.

1830 – Cereals Canada Hosted Dinner at Hy’s Steakhouse and Cocktail Bar, Main Floor, 1 Lombard Avenue, in their Club Room                                 

2030 – Depart Hy’s Steakhouse and Cocktail Bar

2045 – Arrive at the Fairmont Hotel and Adjourn

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Group A: Grain Inspection and Grading Demo at the CGC – 8^th Floor
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

Group B: Technology Session: Pasta Processing – 1^st Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Cereals Canada

1015 – Break

1030 – Group A: Technology Session: Pasta Processing – 1^st Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Cereals Canada   

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

1145 – Lunch on Your Own

1245 – Board Bus at Cereals Canada and Depart for Farm and Elevator Visit
Please ensure you wear appropriate closed-toe footwear for these visits, such as runners. Steel-toed boots are not required, but sandals will not be permitted

1330 – Arrive at Wiens Prairie Acres Farm and Tour Operations – Glenlea, Manitoba
Bill Kuzyk, General Manager

1445 – Depart Farm for Elevator

1515 – Arrive at G3 Glenlea Elevator and Tour Operations – Glenlea, Manitoba
Bill Kuzyk, General Manager

1615 – Depart Elevator
A stop at a shopping mall or other store(s) can be arranged on the way back to the hotel. The group will be polled to see where they would like to shop.

2000 – Arrive at the Fairmont Hotel and Adjourn

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Cereals Canada Technology Session:
Group A: Milling – 11^th Floor
This activity covers cleaning, tempering, and milling in laboratory and pilot scale. Preparation of streams to produce customized flour will be discussed.
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling, Cereals Canada

Group B: Analytical Services – 1^st Floor
Kristina Pizzi, Manager, Analytical Services; Robyn Makowski, Technologist, Analytical Services; Jean Ryu, Technician, Analytical Services; Julia Cann, Technician, Analytical Services, Cereals Canada

1000 – Break

1015 – Grain Research Laboratory Tour at the Canadian Grain Commission
The group will be split into two groups for this tour.

Bread and Durum Wheat Research Lab
Dr. Bin Xiao Fu

Harvest Sample Program Overview
Kerri Pleskach

Barley Research Lab
Dr. Marta Izydorczyk

Variety ID Lab
Dr. Tigst Demeke

Trace Organics Lab
Dr. Sheryl Tittlemier

1215 – Lunch on Your Own

1330 – Managing Canadian Wheat Under Hot and Humid Climates- Via Zoom
Dr. Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-Food Canada

1415 – Cereals Canada Practical Technology Session:
Group A: Milling cont. – 11^th Floor
This activity covers cleaning, tempering, and milling in laboratory and pilot scale. Preparation of streams to produce customized flour will be discussed.
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist, Milling; Gerald Kanife, Technical Specialist, Milling, Cereals Canada

Group B: Baking – 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 (Baking), Cereals Canada

1515 – Break

1530 – Cereals Canada Practical Technology Session:
Group A: Analytical Services – 1^st Floor
Kristina Pizzi, Manager, Analytical Services; Robyn Makowski, Technologist, Analytical Services; Jean Ryu, Technician, Analytical Services; Julia Cann, Technician, Analytical Services, Cereals Canada

Group B: Baking – 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

1630 – Adjourn and Return to Hotel

1800 – Meet in Hotel Lobby to Depart for Cereals Canada Hosted Dinner
The group will walk to dinner, as the restaurant is located close to the Fairmont Hotel. In case of bad weather, transportation will be arranged.  

1830 – Cereals Canada Hosted Dinner at Promenade Brasserie

2030 – Depart Restaurant

2045 – Arrive at the Fairmont Hotel and Adjourn

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

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Cereals Canada Technology Session:
Group A: Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta, Cereals Canada

Group B: Milling – 11^th Floor
This activity covers cleaning, tempering, and milling in laboratory and pilot scale. Preparation of streams to produce customized flour will be discussed.
Norbert Cabral, Manager; Brando Remonte, Technologist; Milling, Gerald Kanife, Technical Specialist, Milling, Cereals Canada

1000 – Break

1015 – Cereals Canada Practical Technology:
Group A: Asian Products cont. – 11^th Floor
Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta, Cereals Canada

Group B: Milling cont. – 11^th Floor
Norbert Cabral, Manager, Milling; Brando Remonte, Technologist; Milling, Gerald Kanife, Technical Specialist, Milling, Cereals Canada

1115 – Sustainability Initiatives in Canadian Agriculture – Via Zoom
This session will include an overview of Canadian sustainability initiatives that are underway in Canada. There will be a focus on crop sustainability and how Cereals Canada is involved in these efforts, such as the Canadian Roundtable for Sustainable Crops.
Dr. Erin Daly, Manager, Environment and Sustainability, Cereals Canada

1145 – Lunch on Your Own

1300 – Cereals Canada Practical Technology:
Group A: Baking – 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

Group B: Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta, Cereals Canada

1400 – Cereals Canada Practical Technology:
Group A: 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

Group B: Asian Products cont. – 11^th Floor
Natalie Middlestead, Technologist, End-Products, Asian Products and Pasta, Cereals Canada

1500 – Adjourn Planned Program and Return to the Fairmont Hotel to Pick Up Luggage

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

1850 – Depart Winnipeg for Vancouver on Air Canada Flight 299
There is a two-hour time difference between Winnipeg and Vancouver.

1953 – Arrive in Vancouver and Board Bus for the Marriott Pinnacle Downtown Hotel, 1128 West Hastings Street

The group will be split in two for today’s visits to Cargill North Vancouver Terminal Elevator and the Canadian Grain Commission offices (Please wear solid, practical, closed toe footwear. No photos or cell phones are to be used in the grain silos or train shed area.)

0820 – Group A: Board Bus and Depart for Cargill North Vancouver Terminal Elevator, 801 Low Level Road

0840 – Group B: Board Bus and Depart for Canadian Grain Commission Offices, 300-333 Seymour Street

0900 – Group A: Arrive at and Tour Cargill North Vancouver Terminal Elevator
Denis Young, Plant Superintendent and David Yam, Terminal Director, Cargill

Group B: Arrive at the Canadian Grain Commission
John Mann, Senior Regional Manager, Program and Service Delivery;Todd Travis, Manager, Inspection Services, Industry Services – Western Region; Leah Nash, Manager, Weighing Services

1030 – Group A: Board Bus and Depart for Canadian Grain Commission Offices

Group B: Board Bus and Depart for Cargill North Vancouver Terminal Elevator

1100 – Group A: Arrive at the Canadian Grain Commission Offices

Group B: Arrive at and Tour Cargill North Vancouver Terminal Elevator

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 I 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.