Participants Arrive in Winnipeg
Participants that are flying will take a taxi from the airport to the Fairmont Hotel, 2 Lombard Place and retain their receipt for reimbursement.

1830 – Welcome Reception and Dinner – Fairmont Hotel York Room
Program chair Ellen Pruden will meet participants in the hotel lobby and escort them to dinner.

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 10th floor participant lounge.

0845 – Meet Participants in Hotel Lobby and Walk to Cereals Canada (10th Floor – 303 Main Street)
Participants will be met in the hotel lobby by Ellen Pruden.  The walk to the Cereals Canada offices is about 5 minutes, outside.

0900 – Cereals Canada Welcome and Course Overview
Ellen Pruden, Director, Communications, Cereals Canada

0910 – Cereals Canada Overview Presentation
Elaine Sopiwnyk, Vice President Technical Services, Cereals Canada

0940 – Participant Introductions

0945 – Group Photograph – Classroom C

1000 – Break

1015 – Canadian Grain Commission (CGC) Overview
A brief overview of the role and responsibilities of the CGC.
Patty Rosher, Assistant Chief Commissioner, Canadian Grain Commission

1045 – Cereals Canada Technology Session I:
Group A- Grain Inspection & Grading Demonstration at the Canadian Grain Commission (CGC) – 8^th Floor
Impact of wheat grading factors on end use quality.
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

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

1145 – Lunch – Hosted by Cereals Canada
Catered by Stella’s

1300 – Cereals Canada Technology Session II:
Group A – Asian Products – 11th Floor
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta), Cereals Canada

Group B- Grain Inspection & Grading Demonstration at the Canadian Grain Commission (CGC) – 8^th Floor
Impact of wheat grading factors on end use quality.
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

1400 – Break

1415 – Canadian Malting Barley Technical Centre (CMBTC) Overview and Tour of Facilities
Peter Watts, Managing Director

1630 – Customer Support: Open Discussion with Pizza and Beer – Classroom C
Dean Dias, Chief Executive Officer; Elaine Sopiwnyk, Vice President, Technical Services; Mark Walker, Vice President, Markets and Trade, Cereals Canada; Patty Rosher, Assistant Chief Commissioner, Canadian Grain Commission

1715 – Adjourn

0845 – Arrive at Cereals Canada’s Classroom A for Morning Announcements

0900 – Quality of Canadian Wheat Classes
Elaine, Vice President Technical Services, Cereals Canada

0930 – Wheat Breeding and the Wheat Varietal Registration System – Virtual
Curt McCartney, Winter Wheat Breeder and Geneticist, University of Manitoba

1015 – Break

1030 – Grain Market Outlook
Leif Carlson, Director, Market Intelligence and Trade Policy, Cereals Canada

1115 – Cereals Canada Technology Session III:
Group A – Baking Technology – 11^th Floor
Customer requirements around the world.
Lindsay Bourré, Manager, End-Products; Karen Pitura, Technical Specialist; Rosa Boyd, Technologist; Kristin Choo, Technician; Jared Ozuk, Technician, End-products (Baking)

Group B – Analytical Services – 1^st Floor Lab
Focus will be on sprout damage, how the falling number test is done and the impact of sprout damage on end-use quality.
Kristina Pizzi, Manager; Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Mann, Technician, Analytical Services

1215 – Lunch – Hosted by Cereals Canada
Catered by Homer’s

1315 – Cereals Canada Technology Session IV:
Group A – Flour Milling – 11th Floor
Customer requirements around the world.
Norbert Cabral, Manager; Brando Remonte, Technologist; David Gonzalez, Technician, Milling

Group B – Baking Technology – 11^th Floor
Customer requirements around the world.
Lindsay Bourré, Manager, End-Products; Karen Pitura, Technical Specialist; Rosa Boyd, Technologist; Jared Ozuk, Technician, End-products (Baking)

1415 – Break

1430 – Cereals Canada Technology Session V:
Group A – Pasta and Extruded Products – 1st Floor
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta), Cereals Canada

Group B – Flour Milling – 11th Floor
Customer requirements around the world.
Norbert Cabral, Manager; Brando Remonte, Technologist; David Gonzalez, Technician, Milling

1530 – Adjourn

1800 – Meet in Hotel Lobby to Walk to Dinner

1815 – Dinner at Bailey’s Restaurant & Lounge
Baileys is located at 185 Lombard Avenue. It is an approximately 5 minutes’ walk from the Fairmont Winnipeg.

2015 – Depart Bailey’s to Return to the Fairmont

0845 – Arrive at Cereals Canada’s Classroom A for Morning Announcements

0900 – Cereals Canada Technology Session VI:
Group A – Analytical Services – 1^st Floor Lab
Focus will be on sprout damage, how the falling number test is done and the impact of sprout damage on end-use quality.
Kristina Pizzi, Manager; Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Mann, Technician, Analytical Services

Group B – Pasta and Extruded Products – 1st Floor
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta), Cereals Canada

1000 – Railway Transportation of Grain: Challenges for the Future
Bruce McFadden, Director of Research and Analysis, Quorum Corporation

1045 – Break

1100 – Value Added by Cereals Canada
Presentations from 11:00am until today’s adjournment will focus on various Cereals Canada initiatives.

Customer Success
Outcomes of Cereals Canada’s recent New Crop Webinars and Seminars, Customer Troubleshooting, and Research will be discussed.
Mark Walker, Vice President, Markets and Trade, Cereals Canada

1115 – Sustainability- Virtual
Erin Daly, Manager, Environment and Sustainability, Cereals Canada

1145 – Market Access and Keep it Clean – Virtual
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1215 – What About Wheat?
Ellen Pruden, Director, Communications, Cereals Canada

1245 – Closing Comments and Adjourn

1315 – Closing Lunch and Presentation of Certificates – Fairmont Hotel York Room