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VCC baking and pastry arts have been awarded a $200,000 grant from the Natural Sciences and Engineering Research Council of Canada to conduct a two-year applied research project with BCIT in naturally leavened baking with a goal to reducing the digestive sensitivities of wheat breads.
Together with BCIT’s Natural Health and Food Products Research Group (NRG) and Rogers Foods, VCC will work to develop a methodology and guidelines to produce high quality sourdough breads, the characteristics of which naturally reduce gluten content. VCC students and faculty will devise the formulas and recipes and BCIT’s NRG will evaluate the bread qualities.
The baking and pastry arts department is thrilled to receive this prestigious NSERC grant. “It’s a wonderful opportunity to have VCC, BCIT and industry working together to support the tradition of our craft,” says Fionna Chong, the department head and instructor of baking and pastry arts at VCC.
Elizabeth Mudge, an applied researcher with BCIT’s NRG says “We are excited to be involved in this collaboration with VCC and Rogers Foods to have a better understanding of traditional bread making and its impact on bread quality.”