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George Brown launches fund for nutrition research

The Helderleigh Nutrition Application Fund will make a total of $400,000 available over a four-year period for nutrition and health-related applied research projects


Toronto’s George Brown College is launching a new initiative that aims to engage municipalities, universities, schools, health agencies and hospitals in helping to improve the diet, physical health and wellness of people in the Greater Toronto Area (GTA).

Called the Helderleigh Nutrition Application Fund, the new fund will make a total of $400,000 available over a four-year period for nutrition and health-related applied research projects conducted in partnership with the college’s Centre for Hospitality and Culinary Arts and its food innovation and research studio, FIRSt.

According to a news release from George Brown College, recipients of the fund will be able to access state-of-the-art facilities to create and test healthy and tasty recipes, provide theoretical nutritional analysis, develop products, conduct consumer sensory evaluations, engage in product scaling and commercialization, carry out shelf life testing and provide custom training.

“The Helderleigh Nutrition Application Fund will create new partnerships that will improve people’s nutrition and healthy eating, drive product innovation and offer our students and faculty practical experience in applied research,” says Robert Luke, vice-president Research and Innovation at George Brown College. “As a leader in food and beverage research, innovation, and education for industry, we are excited to be undertaking this new initiative in partnership with The Helderleigh Foundation.”

It’s expected that between four and 10 grants of $10,000 to $20,000 will be awarded on an annual basis. One condition of the funding is that grantees must publicly share whatever they develop so others can benefit as well.

“Through this fund, we will be providing organizations and students with a new and innovative opportunity to solve real-world nutrition challenges,” says Lorraine Trotter, dean, Centre for Hospitality and Culinary Arts. “We’re looking forward to welcoming project teams to our facility – the talent we have in the culinary arts, in nutrition and the college’s research capabilities bode well for great innovation for the food and beverage sector.”

The first application deadline will be in the summer of 2016. You can learn more about the application process at www.gbcfirst.ca.


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