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 […]
2014 Student Innovation Challenge Launch
Calling all BCIT students full & part-time! Are you an Innovator? Entrepreneur? Visionary? Interdisciplinary team? Here is your opportunity to win! BCIT students are among the best and brightest BC has to offer. From trades to engineering to computer studies, our students have it all covered and are designed to innovate. We know the next Gabriel […]
Fifth Round of BCIT Institute Research Funds Awards
We are pleased to announce the Institute Research Committee (IRC) recently approved the following five proposals, as recommended by their School Research Committees
It is now a reality!
After countless hours of drawings, revisions, multiple prototypes, changing deadlines, packaging problems and many headaches I now have in front of me the first shipment of Ventorosso Wine Aerators. Although they were supposed to arrive on Dec 1st, I was able to put a rush on 300 units to get them early and start selling […]
BCIT Researcher Silvia Raschke receive prestigious Thranhardt Award for Prosthetics Research
BCIT’s Silvia Raschke, PhD, was selected to receive the prestigious 2013 Thranhardt Award from the American Orthotic and Prosthetic Association (AOPA) for her groundbreaking research. “In this study we were able to measure statistically significant differences between different foot designs indicating that foot design does matter and it matters in a way that relates to functional […]
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