Centre for Culinary Innovation

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. 

Research areas

Learn more about our research specializations and the impact we've made in these areas with our industry partners.

Repurposing food waste
Plant-based foods
Fermentation
Nutrition and health

Our experts

PhotoFull nameTitleSpecialization(s) 
Christopher SongFood Scientistspecializing in food manufacturing, product development, scale up manufacturing, food safety, sensory sciences, quality assurance, microbiology, fermentation, beverage science, plant based, seafood, food engineering, processing engineering
Linda HoLead Food Scientistplant-based protein and ingredient functionality, food microbiology, food safety, processing and systems, value added research, sensory science

Ready to Create Your Impact?

Reach out to our team of scientists and business development professionals to start a project and create your impact in the culinary industry. 

Start your project

Labs and facilities

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.

Research Kitchen

NAIT’s research kitchen is a 2,000 square foot, multi-functional, custom-designed space.

Latest from the centre

NAIT brings culinary problem-solving expertise to 7 Summits Snacks

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.

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From bench to table, NAIT Applied Research gets it done

Our Centre for Culinary Innovation's own Dr. Linda Ho discusses her team's collaborations, expertise, and successes in this article written by Taproot.

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From NAIT's labs to your glass: A Cream Liqueur for the Masses

CTV showcases a collaboration between NAIT Applied Research and Hansen Distillery to produce an oat based liqueur.

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Secret sauce: NAIT's Applied Research Centre for Culinary Innovation creates unique misos using Alberta pulses

Derived from Alberta split peas and beans, ingredient adds flavour and complexity

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