Your competitive advantage for food and beverage product innovation.
The Food and Beverage Innovation Centre (FBIC) offers a full suite of services, including Beverage Analytical Services, to support industry innovation and commercialization of new products and processes.
From new recipe and concept development to shelf-life testing, prototyping, and small batch processing, the FBIC pairs industry partners with our highly qualified staff, faculty, recent graduates and students with the right expertise and equipment to meet their needs.
We offer a full suite of services to support industry innovation and commercialization of new products and processes.
Our research laboratories, located at our Daniel J. Patterson campus in Niagara-on-the-Lake, offer beverage and hops analysis services.
Access FBIC’s world-class culinary, beverage, cannabis edibles and food science expertise, facilities and equipment to develop and improve food and beverage products.
Develop, reformulate, and scale-up new beverage products (alcoholic and non-alcoholic) for re-sale or test markets in our HACCP-certified, small batch processing pilot plant.
FBIC offers a full suite of services to support industry innovation and commercialization of new products and processes. Beer, Cider, Mead, Kombucha, Distillery and Wine Analysis tests are available at our research laboratories.
The Hops Analysis Package includes alpha and beta acids, moisture content and Hop Storage Index (HSI), and is available for wet cones, dry cones and pelletized hops. OHGA members receive a 15% discount on all hops analysis services.
We provide guidance on food safety and regulatory standards as part of the food and beverage product development process.
By working with Research and Innovation, we provide you with a unique way to advance product development, improve performance or take an innovative leap forward in the marketplace, thanks to government funding from various sources, and opportunities available with our Innovation Centres.
Are you looking to advance your organization? Do you have an innovative idea but lack the resources to bring it to life?
We can help. Our applied research teams collaborate with local small- and medium-sized businesses in a wide range of specializations. We are ready to put together a strong research team determined to find the appropriate solution for you.
Still want to learn more about us?
Check out Project Successes or read more about our award-winning work in News and Publications.
Faculty and researchers play an integral part of an applied research project. Their specialized knowledge and experience allow them to direct the research in a way that optimizes results for their industry partner. They also ensure that the research assistant (student) and/or research associate (graduate) can progress as an industry professional through a positive real-world learning experience.
As for personal gain, the faculty and research leads benefits from professional development, and the ability to apply what they have learned and accomplished into their course-based teaching.
We have three ways to get involved with us:
Learn more about the Research Opportunity Fund.
To receive information on conducting course-based projects or to discuss working with us as a Research Lead, contact David DiPietro.
Are you a current student or recent graduate looking to obtain employment in your field? Looking to gain valuable work experience sought by today’s employers?
Niagara College’s Research and Innovation division can help you grow as an industry professional. As a student employee with one of our innovation centres, you will collaborate with local industry and community partners to conduct innovative research projects in various specializations.
Apply today to work with us.
Looking to get hands-on job experience? Want to work alongside faculty and staff researchers to assist industry and community partners with leaping forward in the marketplace?
New job opportunities are shared frequently on Research and Innovation’s social media channels and posted below as they become available.
Opportunities are located at the Welland Campus and/or Daniel J. Patterson Campus in Niagara-on-the-Lake. For more information on eligibility requirements and how to apply, please visit our Students page to review current job opportunities.
We have three ways to get involved with us:
Learn more about the Research Opportunity Fund.
To receive information on conducting course-based projects or to discuss working with us as a Research Lead, contact David DiPietro.
Apply today to work with us.
Looking to get hands-on job experience? Want to work alongside faculty and staff researchers to assist industry and community partners with leaping forward in the marketplace?
New job opportunities are shared frequently on Research and Innovation’s social media channels and posted below as they become available.
Opportunities are located at the Welland Campus and/or Daniel J. Patterson Campus in Niagara-on-the-Lake. For more information on eligibility requirements and how to apply, please visit our Students page to review current job opportunities.
Meet the team and learn all about FBIC’s resources, services, and capabilities. Find a list of our specialized labs and equipment on the Research Facilities Navigator.
FBIC draws upon Niagara College’s expertise in brewing, winemaking, distilling, culinary and food science to support clients with the development of food and beverage products.
The HACCP-certified Beverage Processing Pilot Plant is a production facility that takes our clients from the research and development stage to having actual products they can bring to market. In this space, we run small scale beverage production for beverage companies.
We offer a full range of lab services for craft beverage companies. Using our state-of-the-art equipment, we offer analysis packages for Beer, Cider, Mead, Kombucha, Wine, and Distilled Spirits.
Our researchers have helped Ravine Vineyard Estate Winery develop innovative food products, using seconds in canning that are safe, sustainable, scalable, profitable, and of course, delicious.
As the Associate Director of FBIC (Acting), Lyndon is responsible for overall management of the team, operations, and facilities. This includes planning, strategic direction, operational management, project management, business development, and funding strategies.
Lyndon also leads FBIC development at the ecosystem level with the goal of implementing innovation services that meet industry demand for workforce, economic and talent development
Lyndon joined RandI in 2017 building on a diversified career, beginning in the culinary arts and eventually leading to economic development, management consulting and business planning. He earned his Culinary Red Seal, and he holds a combined degree in Political Sciences and Labour Studies from Brock University, and a certificate in Economic Development from the University of Waterloo. He is a professional Economic Developer, and prior to joining RandI has supported multiple municipalities, regions, and various provincial ministries and agencies as a practitioner in the field and as a strategic planning and management consultant. Lyndon is also an elected member of the Board of Directors of Tech-Access Canada.
As the Scientific Manager with FBIC, Ana Cristina is responsible for managing the research/student team and resources required for all product and process innovation, food safety, analytical lab and label compliance services, and other technical service and applied research activities.
A trained food engineer and scientist with a PhD degree in food science, Ana Cristina has 10 years’ experience in food science and commercialization, including in development, troubleshooting and applicable packaging science and technology. Her most recent position was with Hela Spice Canada as a senior product developer.
As the Research Lab Technologist with FBIC, Kelly is responsible for managing the College’s four research labs – facilities which allow students to explore such areas of food science as microbiology, chemistry, sensory analysis and shelf-life testing.
The labs are equipped with leading-edge technology; all part of the extensive services, from new recipe development to regulatory assistance and nutritional labelling, which are offered to food and beverage industry partners in need of research, innovation and commercialization assistance.
Kelly has spent most of her career either in the field or in a lab coat, in biological control of weeds, first at the University of Guelph and then at Agriculture and Agri-Food Canada in Saskatchewan. In addition to extensive research activities at AAFC, she oversaw all aspects of lab management and found time to write, edit and review numerous scientific publications and research reports. She also brings previous experience in quality and food safety programs; compliance with regulatory programs and standards; and new product development.
She has an Honours Biology degree with a minor in Biochemistry from the University of Guelph and also has HACCP and SQF certifications. In addition to her role at RandI, Kelly is a part-time professor of NC’s Applied Plant Pathology course in the School of Environmental and Horticultural Studies.
As the Research and Development Technologist with FBIC, Stephanie works on a variety of applied research projects and technical services and supports activities related to product development, recipe formulation, sensory evaluations, primary and secondary research and analytical services.
Stephanie also works collaboratively with industry partners, faculty, students and graduates in the FBIC food and beverage labs.
Stephanie has a background in chemistry, biology, analytical instrumentation, product development and food safety protocols. She brings to her role more than a decade of experience in her sector, including a position as RandD Food Technologist with Sensient Flavors Canada and as an Assistant Winemaker with Andrew Peller Ltd. She holds a Bachelor in Life Sciences from McMaster University and a diploma in Food and Drug Technology from Durham College.
As the Pilot Plant Production Specialist with FBIC, Brad is responsible for the overall management and operation of the Beverage Processing Pilot Plant.
This includes delivering, maintaining and training of good manufacturing practices; accountability for regulatory compliance (including recordkeeping and audits); budgeting; maintaining Standard Operating Procedures (SOPs), technical quotations; supervision, supervising Pilot Plant staff and students; procurement of ingredients and supplies; sanitation of Pilot Plant and equipment; and the physical delivery of all Food and Beverage Innovation Centre beverage and liquid food production requirements.
Brad has a long-standing relationship with NC, as both an instructor, and most recently as the Lead Brewer with the Niagara College Teaching Brewery, a position he held for six years. Besides training more than 300 brewers at NC during his tenure here, he has also hosted countless sensory/tasting sessions, hosted the public “Brew Academy” sessions, and taught several courses, including Sensory Evaluation of Beer; History of Brewing; and Brewing Equipment. From 2016 to 2019, he was the founder and principal brewer at Wooden Horse Brewing Company. He regularly consults on beer development for outside companies; and he was a brewer for the Whitewater Brewing Company in the Ottawa Valley. Brad, who earned his Brewmaster and Brewery Management Diploma from Niagara College in 2016, also has a management background in the hospitality and service industry.
As the Research Lead, Senior Food Safety Expert, with FBIC, Angela works closely with FBIC and industry partners using applied research to help them in resolving complex problems, reviewing the safety and regulatory compliance of new products, implementing food safety management systems and designing validation studies.
As an engineer and highly respected food scientist, Angela Tellez-Lance has garnered what is considered a unique combination of skills in the food industry. She has earned international recognition for her expertise in food microbiology, food quality, risk analysis and incident management, and has designed and implemented processes to solve food safety problems efficiently. She has also trained more than 1,800 food safety managers and directors in larger companies. Prior to spending the past 17 years in the food and quality management field, Tellez-Lance earned a Master’s degree in Agriculture and Biological Engineer (Texas AandM University) and a doctorate in Food Safety and Microbiology (University of Guelph).
Faculty Research Lead, Wine Professor
As the Faculty Research Lead with FBIC, and a Wine Professor, Gavin brings seven years’ experience in the Ontario wine industry, as a cellar hand, assistant winemaker, winemaker, vineyard manager and winery consultant; and he has worked as a vintage winemaker in Central Otago, New Zealand and Tasmania, Australia.
Gavin completed his university education at Dalhousie University and followed that with a diploma in Niagara College’s Winery and Viticulture Technician Program.
Recently, he has overseen the development of both a sparkling wine and a hard cider program at Niagara College. Research projects include pomegranate wine recipe development and the Nuance lees filtration system validation. At the Teaching Winery, Gavin oversees production of the commercial wines and cider, manages the Niagara College vineyard, and oversees the students’ practicum work placements. Gavin also teaches several courses, including basic and advanced winemaking; pruning and trellis maintenance; and general viticulture. His commercial wines have received numerous awards, including Best in Show for the 2012 Dean’s List Merlot at the 2015 Royal Wine Competition.
Faculty Research Lead, Brewmaster and Brew Professor
As a Faculty Research Lead with FBIC, and NC’s Brewmaster and Brew Professor, Jon has lived a life in pursuit of making better craft beer. He has been involved in a steady succession of opening micro, craft and pub breweries and Brew on Premise (BOP) stores, designing brewing systems, components, and brew recipes (about 3,000 to date) around the world, dating back to 1986.
The part-time professor also runs a consulting company. He has created brew recipes (about 3,000 to date) around the world, and his complete brewery projects to date include 68 brewpubs; 26 BOP stores; and 12 microbreweries.
In all, more than 108 commissioned breweries now have 400-plus brewers trained in some part by Downing. Because of his reputation, he has been called on to assist equipment manufacturers in the design and improvement of systems, including Continental Brewing Systems, Diachem Chemicals and Price Schonstrom Inc. These wide-ranging and international contacts have in turn brought partnership and research opportunities to the Niagara College Teaching Brewery, as leading-edge technologies are tested on-site. At the Teaching Brewery, Downing supervises all beer production, while teaching several courses in the Brewmaster and Brewery Operations Management program, including introduction to brewing; basic brewing; practical brewing; and specialty brewing.
As a Faculty Research Lead with FBIC, and Program Coordinator for the Culinary Innovation and Food Technology program, Amy brings her expertise to the table as a food scientist by training, and a passion about food all around. She holds undergraduate and master’s degrees in food science from the University of Guelph, and a PhD in food science and human nutrition from Iowa State University.
Amy brings previous experience working as a visiting research scientist with the United States Department of Agriculture in Ames, Iowa, as well as several years as a research fellow with Agriculture and Agri-Food Canada, at the Guelph Food Research Centre, and the Canadian Food Inspection Agency, where she helped companies interpret science in a way that helped them produce clean, high-quality product. Recent work with the FBIC team includes developing a recipe for a high-quality non-alcoholic lager, in partnership with MADD (Mothers Against Drunk Driving) Virgin Drinks, and the creation of a flavourful botanical beverage with Niagara Essential Oils and Blends (neob).
As a Research Lead with FBIC, specializing in food processing, Robert has 25-years as a research professor under his belt, including with one of the top-ranked agri-food universities in the world.
Prior to retiring from academia seven years ago, Lencki spent the previous 23 years with the University of Guelph as an educator in their elite food science program – this following his professorship at Université Laval in Québec City. He is a highly regarded authority in food processing design and optimization, product development, packaging and food chemistry.
After earning a doctorate in Chemical Engineering (he also has his PEng designation) from McGill University, and while all his classmates ventured out to Alberta for the first big oil boom, Lencki went to work for Procter and Gamble (PandG) Canada. He gained experience in product development for big names like Crisco shortening, Duncan Hines cake mixes and Jif peanut butter. Robert continues to do consulting work for clients.
Research Lead, Culinary Arts and Chef Professor
As a Research Lead with FBIC, and a Culinary Arts and Chef Professor, Kyle is a seasoned culinary professional, having spent a dozen years in fine dining restaurants, catering large events and running his own personal chef services.
In addition to ensuring the FBIC’s culinary labs are stocked and running smoothly, Landry has also carved out a niche in food handling and teaches the College’s food safety course, providing essential safe preparation procedures to prevent food borne illnesses.
The Nova Scotia native is a graduate of the reputable Culinary Institute of Canada in Prince Edward Island. Still passionate about learning, Maritimer is currently enrolled in the College’s food science programs and is excited about where such knowledge could lead.
Head Winemaker
Originally from Dryden, Ontario, Allison looked forward to a future in plant science and ecology. After completing her Bachelor of Science at Lakehead University, her passion sparked for Ontario viticulture while visiting the Niagara Region and falling in love with the art, science and beauty that is Ontario wine.
Allison graduated from the Niagara College Winery and Viticulture Technician program in 2014 and she hasn’t looked back since. Her new passion took her around the world to participate in grape harvests in Australia and Oregon, while also spending some time at a few local wineries before landing an exciting job with Flat Rock Cellars. With a little time, and a lot of hard work, Allison grew into the role of Head Winemaker where she perfected her craft in producing award-winning wines. At the beginning of a new harvest in 2022, Allison began her role as Head Winemaker at Niagara College Teaching Winery, coming back to where it all began.
Allison is the first female winemaker at the Teaching Winery – but not the first NC graduate. After having a wonderful career so far in the Ontario wine industry, we are ecstatic to welcome her back to our Teaching Winery, where she continues to produce outstanding wines and become a valuable mentor for the budding industry professionals.
Professor, School of Wine, Beer, and Spirits
A 35-year veteran of restaurant management, the wine trade, winery consulting, and beverage alcohol education in both British Columbia and Ontario, Peter studied Hotel and Restaurant Management at the University of Guelph and then completed his Sommelier certification through the International Sommelier Guild in 1993.
Peter worked and competed as a professional sommelier until 2001 after which time he shifted his focus towards the wine trade. He was named top Sommelier in western Canada in 1996, 3rd best Sommelier in Canada for French Wines and Spirits in 1997 and won the Ontario Wine Award Sommelier of the Year in 2006. He completed his WSET Diploma in 1998 and earned the Society of Wine Educators Certified Wine Educator and Certified Specialist of Spirits awards several years later.
Peter completed his Master’s Degree in Education at Queen’s University in 2020. Peter has been teaching WSET Level 2 and Level 3 certification at Brock University since 2010 and has just entered his 11th year as a member of the Faculty of the School of Wine, Beer, and Spirits at Niagara College.
Research Lead, Culinary Arts and Chef Professor
As a Research Lead with FBIC, and a Culinary Arts and Chef Professor, Olaf has brought his innovative spirit to student researchers through the Innovations in Local Food Competition.
In 2015, six student teams from the Culinary Innovation and Food Technology (CIFT) program entered the competition to gain experience in product development while promoting partnerships with the local game meat industry.
Mertens currently teaches in two programs, Culinary Innovation and Food Technology (Co-op) and Culinary Management (Co-op). He is currently also a Team Coach for the Junior Canadian Culinary Team, 2013-2016, and has published two cookbooks.
