Applied Research at BCIT – Page 14 – Your source for applied research stories, resources, events and opportunities

BCIT and VCC collaborate on innovative Applied Research project

April 10, 2015 by Antoinette Jackson Leave a Comment

With the recent heightened awareness of gluten sensitivity and celiac disease has come a rise in gluten-free diets and products. A new partnership between Vancouver Community College (VCC) and BCIT aims to develop a baking technique that will allow gluten-sensitive bread lovers to have their bread and eat it too. VCC baking and pastry arts […]

Everyone Needs a Hug! BCIT client Snug Vest on Dragons’ Den

March 30, 2015 by Joe Boyd Leave a Comment

BCIT MAKE+ client Lisa Fraser will be featured on the Dragons’ Den on Apr 1, 2015. It will be aired across Canada at 8:00pm local time on CBC. Lisa is the inventor and developer of the Snug Vest, an inflatable vest for providing Deep Pressure Therapy to help relieve anxiety as well as increase focus […]

BCIT Product and Process Applied Research Team (PART) ISO Certified

June 26, 2014 by Antoinette Jackson Leave a Comment

Certification to the ISO 9001:2008 and ISO 13485:2003 (design and manufacture of medical devices) quality management standards helps drive the success of the BCIT applied research group, PART, enabling them to meet industry clients’ needs, and enriching the learning experience of students at BCIT. ISO 13485:2003 specifies requirements for a quality management system where an organization (BCIT) […]

BCIT Celebrates Third Canada Research Chair Dr. Paula Brown

June 16, 2014 by Antoinette Jackson Leave a Comment

On June 6, 2014, the Applied Research Community gathered at the Centre for Applied Research and Innovation on the BCIT Burnaby Campus to celebrate the appointment of Dr. Paula Brown as a BCIT Canada Research Chair. In a brief address presented by BCIT president Kathy Kinloch, Ms. Kinloch congratulated Dr. Brown on her success and […]

BCIT collaborates with VCC on gluten reduction study

May 23, 2014 by Antoinette Jackson 2 Comments

BCIT’s Natural Health and Food Products Research Group (NRG) is collaborating with the Baking and Pastry Arts Department at VCC to better understand the use of sourdough fermentation relating to gluten reduction in wheat bread. Gluten-phobia is one of the latest diet fads with major grocery stores dedicating entire sections to gluten-free food products. It is probable that […]