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. 

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.

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.

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.

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 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).

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.

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.

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).

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.

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.

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.

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.

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.

Adrian is also a Niagara College professor and notable brewmaster who is a true believer in the esprit de corps that binds the craft brewing industry. He has an enthusiasm for the camaraderie in the brewing industry that he received at the beginning of his brewing career some 20 years ago. While working as a brewmaster in the Ontario craft industry, Popowycz was instrumental in advocating for quality and technical issues, prior to arriving at the College in 2017 to accept a faculty position. 

Adrian completed his university education with a Bachelor of Science and a Masters in Organic Chemistry from the University of Montreal. 

He’s a multi-award-winning brewer and was one of the College brewing program’s earliest champions, serving as the inaugural chair of the NC’s Professional Advisory Committee (PAC). Adrian is also one of the first chairs of the Technical Committee for the Ontario Craft Brewers (OCB), an organization that represents more than 100 small, independent, and traditional brewers in the province. He has led students on international study trips to reinforce both the cultural and historical relevance of specific locations to brewing.