FPDC – Services and facilities

The FPDC, a centre of excellence, offers access to expertise, knowledge and facilities as companies strive to develop and introduce new value-added products to market. Whether a company is a startup with an exciting idea, has a prototype ready for optimization, is reformulating in response to consumer demand or is at any stage along the development continuum, the FPDCs established product and process development and scale-up process is a pathway to commercialization.

Benchtop development refers to the use of the laboratory or test kitchen for product development. Clients may use the facility on their own, or with assistance from a centre scientist or technologist (note the difference in fees).

Pilot plant development refers to the use of the pilot plant for the commercialization of products under development or the production of products for test market purposes. The assistance of technologists skilled in the use of the centre's equipment is included in the fee. The FPDC’s pilot plant is licensed and inspected by the Canadian Food Inspection Agency (CFIA).

The facility works with clients to attain CFIA licenses under the Safe Food for Canadians Regulations as required for their processing. The FPDC has various capabilities in the areas of meat, dairy, fruit, vegetable and grain processing.

See the directory of available equipment.

Clients with Service Agreements have access to Business Development Officers (BDOs). BDOs provide business development coaching and assist with identifying programs, services, resources and connections to help grow and expand your business.

• Connect with a Business Development Officer
• Visit our Agri-Processing Business Resources 

The FPDC lab provides on-site food safety, quality, and analytical testing in support of product development and interim processing activities. The lab is not accredited therefore does not provide accredited analysis or other commercially available lab services. Additionally, shelf life or market testing services are not offered.

FPDC food scientists engage in applied research collaborations with industry clients and other stakeholders to support:

• individual companies as they pursue opportunities and respond to challenges through the development of new products or adoption of innovative process and technologies
• industry stakeholders to realize their own research agenda by accessing FPDC scientific expertise and facilities

FPDC scientists provide consultation services to clients. The related charges for this service are based on the time spent at the FPDC and at the client facility.

Interim processing is a short-term processing solution where companies can access the FPDC pilot plant to produce their product for sale. This service assists businesses in introducing their product(s) to market until they are able to graduate to their own facility, enter into an arrangement with a co-packer, or potentially move into the Agrivalue Processing Business Incubator (APBI). The FPDC works with clients to attain CFIA licenses under the Safe Food for Canadians Regulations as required for their processing. The FPDC has various capabilities in the areas of meat, dairy, fruit, vegetable and grain processing. Product produced can be exported, however export eligibility is dependent upon country and product category requirements.

The daily fee will depend upon the complexity of the process and the amount and kind of space utilized. All costs related to the manufacture, packaging and distribution of products produced in the pilot plant, including cleaning and sanitation, are the responsibility of the client. FPDC is not a co-packer or toll processor so clients are responsible for securing production staff for all interim processing work.

Interim processing requires a client company representative to be part of the processing day to oversee activities, supervise company staff, and make decisions on behalf of the company.

A trained third party conducts all post processing sanitation at FPDC and the cost of the sanitation related to a project is billed to the client.

Incoming ingredients and finished products can be stored short term at FPDC. However, due to space limitations, long-term storage of client materials is not permitted.

Ken Gossen
Executive Director
Food and Bio Processing Branch
Phone: 780-980-4860
Email: [email protected]

Elizabeth Melnichuk
Director
Operations
Phone: 780-980-4872
Email: [email protected]

Michelle Sigvaldson
Director
Food Science and Development
Phone: 780-980-4820
Email: [email protected]

Sasa Subasic
Manager
Facilities
Email: [email protected]

Cody Cunningham
Manager
Business Development
Phone: 403-340-7089
Email: [email protected]

Arie Vandermeer
Specializes in fresh and processed meat products, meat analogues, and protein-portion ready meal components.
Email: [email protected]

Craig Bansema
Specializes in confectionery, sauces, condiments, beverages, and ready-to-eat meals.
Email: [email protected]

Haihong Wang
Specializes in fresh and processed meat products and protein-portion ready meal components.
Email: [email protected]

Jay Han
Specializes in dry- and wet-fractionation of plant proteins, extrusion, milling, snack bars, baked products and fresh produce.
Email: [email protected]

Jingqi Yang
Specializes in dry- and wet-fractionation of plant proteins, extrusion, milling, plant-based products, fresh produce, freeze dried products.
Email: [email protected]

Stuart Johnston
Specializes in plant protein functional profiling, dry- and wet-fractionation of plant proteins, beverages, sauces and condiments.
Email: [email protected]

Zeb Pietrasik
Specializes in dairy and egg-based foods, condiments and sauces. 
Email: [email protected]

Business development officers

Flavio Salinas
Email: [email protected]

Janet Henderson
Email: [email protected]

Margurite Thiessen
Email: [email protected]

Farmers’ market specialist

Eileen Kotowich
Email: [email protected]