Reference number : GC-2017-Q2-00344, amendment number : , agreement type : G, recipient legal name : Frostad, John (The University of British Columbia), recipient country : CA, recipient province : nan, recipient city : British Columbia|Colombie-Britannique, recipient postal code : nan, program name english : Engage Grants for Universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : British Columbia has a substantial number of locally-owned-and-operated companies that contribute to the_x000D_
food and agricultural industry. The continued growth and success of these companies is therefore essential for_x000D_
the economic growth of British Columbia and Canada. This research project will be a collaborative effort_x000D_
between the University of British Columbia and Nonna Pia's Gourmet Sauces (based in Whistler, British_x000D_
Columbia) and will accelerate the development of new food products through the application and discovery of_x000D_
new principles of food engineering. The successful completion of this project will directly result in bringing_x000D_
new products to market and set Canada apart as the premier producer of all-natural balsamic vinegar_x000D_
reductions., program purpose french : British Columbia has a substantial number of locally-owned-and-operated companies that contribute to the_x000D_
food and agricultural industry. The continued growth and success of these companies is therefore essential for_x000D_
the economic growth of British Columbia and Canada. This research project will be a collaborative effort_x000D_
between the University of British Columbia and Nonna Pia's Gourmet Sauces (based in Whistler, British_x000D_
Columbia) and will accelerate the development of new food products through the application and discovery of_x000D_
new principles of food engineering. The successful completion of this project will directly result in bringing_x000D_
new products to market and set Canada apart as the premier producer of all-natural balsamic vinegar_x000D_
reductions., agreement title english : Elimination of added sugar as a sweetener in balsamic reductions., agreement title french : Elimination of added sugar as a sweetener in balsamic reductions., agreement number : EGP, agreement value : 25000.0, agreement start date : 2017-08-23, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada