Participants Arrive in Winnipeg at Various Times
Winnipeg Limousine 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 – Lombard Room
Participants will be met in the hotel lobby by Lisa Nemeth and escorted to lunch. 

1430 – Depart for Assiniboine Park Zoo Visit/City Tour
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 – Return to Hotel and Adjourn

Free Evening – Dinner on Your Own

All presentations will be held in Classroom A unless otherwise specified.
All breaks will be held in the 10th 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.

0915 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

0945 – Quality and Uses of Canadian Wheat Classes
An overview of the different wheat classes grown in Canada with emphasis on those available for export.
Lindsay Bourré, Manager, End-products, Cereals Canada

1015 – Group Photograph and Break

1045 – Wheat Breeding and the Variety Registration in Western Canada
Dr. Santosh Kumar, Research Scientist, Agriculture and Agri-food Canada

1130 – Canadian Grain Commission Overview
David Hunt, Chief Commissioner

1200 – Lunch – Hosted by Cereals Canada

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

1330 – Plant Breeding Innovation and Canadian Cereals – Pre-recorded
Learn about the advancements being made in Plant Breeding Innovation, in both policy and technology such as gene editing, and how these changes will affect the Cereals sector into the future.
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1400 – Break

1415 – 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

1500 – What About Wheat?
Learn more about this campaign to provide accurate and useful information about wheat nutrition to consumers, dieticians, and food communicators.
Ellen Pruden, Vice President, Communications and Value Chain Relations, Cereals Canada

1530 – 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 Opening Reception and Dinner at Hy’s Steakhouse and Cocktail Bar, Main Floor, 1 Lombard Avenue, in their Club Room
Invited industry guests will be joining participants at this dinner. 


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), Jared Ozuk, Technologist, End-products, Cereals Canada

1015 – Break 

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

1300 – Cereals Canada Practical 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

Group B: Baking – 11^th Floor
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking)

1400 – Managing Canadian Wheat Under Hot and Humid Climates – Pre-Recorded with Live Q&A
Dr. Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-Food Canada

1445 – Break

1500 – 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     

Group B: Baking – 11^th Floor
Lindsay Bourré, Manager, End-products; Karen Pitura, Technical Specialist, End-products (Baking); Rosa Boyd, Technologist, End-products (Baking); Kelly Tan, Technician, End-products 

1600 – Adjourn 

1800 – Meet in the 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, 130 Provencher Boulevard

2030 – Depart Restaurant

2045 – Arrive at the Fairmont Hotel and Adjourn

0845 – Arrive at Cereals Canada for Morning Announcements 

0900 – Cereals Canada Practical 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

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

1000 – Break

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

• Dr. Bin Xiao Fu – Bread and Durum Wheat Research Lab
• Kerri Pleskach – Harvest Sample Program Overview
• Dr. Marta Izydorczyk – Milling Research Lab
• Maria Eckhardt & Matthew Dusabenyagasani – Variety ID Lab
• Dr. Sheryl Tittlemier – Trace Organics Lab

1215 – Lunch on Your Own

1315 – 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.

1400 – Arrive at Wiens Prairie Acres Farm – Glenlea, Manitoba
Dustin Wiens, Owner

1515 – Depart Farm for Elevator

1545 – Arrive at G3 Glenlea Elevator – Glenlea, Manitoba
Bill Kuzyk, General Manager

1645 – 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 and will make their own way back to the hotel at the end of the evening. Participants who don’t wish to shop will be dropped off at the hotel.

2000 – Arrive at the Fairmont Hotel and Adjourn 

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

0845 – Arrive at Cereals Canada for Morning Announcements

0900 – Cereals Canada Practical Technology Session:
Group A: Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Jared Ozuk, Technologist, End-products 

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

1000 – Break

1015 – Cereals Canada Practical Technology Session:
Group A: Asian Products cont. – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Jared Ozuk, Technologist, End-products

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

1115 – 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

1145 – Lunch on Your Own

1300 – Cereals Canada Practical Technology Session: 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

Group B: Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Jared Ozuk, Technologist, End-products

1400 – Break

1415 – Cereals Canada Practical Technology Session: 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

Group B: Asian Products cont. – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products & Pasta), Jared Ozuk, Technologist, End-products

1515 – Adjourn Planned Program and Return to the Fairmont Hotel to Pick Up Luggage

1545 – Board Bus at the Fairmont Hotel and Depart for Winnipeg Airport

2000 – Depart Winnipeg for Vancouver on Air Canada Flight 299
There is a two-hour time difference between Winnipeg and Vancouver. 

2103 – Arrive in Vancouver and Board Bus for the Westin Bayshore Vancouver, 1601 Bayshore Drive

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 and full-length pants. 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; David Yam, Terminal Director; Dennis Smith, Operations Superintendent, Cargill

Group B: Arrive at the Canadian Grain Commission
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 Free Afternoon in Vancouver – Lunch on Your Own

1715 – Meet in Hotel Lobby and Depart for Westin Bayshore Marina

1800 – Harbour Cruise and Closing Dinner
Participants will enjoy a cruise on the Magic Charm yacht including dinner and presentation of certificates. 

2100 – 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. The front desk can assist with booking taxis or advising what time to leave the hotel to arrive at the airport on time.