NAIT’s Applied Research Centre for Culinary Innovation has expertise in new food and beverage product development that combines culinary creativity with food science principles to create foods that taste amazing.
The centre works with all types of food products but has specialized expertise with plant-based foods. We have a passion for using crops grown in Alberta whenever possible.
Learn more about our research specializations and the impact we've made in these areas with our industry partners.
Reach out to our team of scientists and business development professionals to start a project and create your impact in the culinary industry.
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NAIT's research kitchen is a fully customized space for bench-top food and beverage product development, characterization of new food ingredients, and recipe development.
NAIT’s research kitchen is a 2,000 square foot, multi-functional, custom-designed space.
NAIT Applied Research's Centre for Culinary Innovation helped 7 Summit Snacks bring their nutritious and tasty treats to market through a fusion of culinary arts, and food science.
Our Centre for Culinary Innovation's own Dr. Linda Ho discusses her team's collaborations, expertise, and successes in this article written by Taproot.
CTV showcases a collaboration between NAIT Applied Research and Hansen Distillery to produce an oat based liqueur.
Derived from Alberta split peas and beans, ingredient adds flavour and complexity