Culinary Labs - Risk Assessment

All food science projects in collaboration with the George Brown College -- Office of Applied Research and Innovation need to be analyzed for risk of project failure before assigning human and funding resources. The recipe-formulation projects in the culinary labs were effectively de-risked due to Chiu's technical and industry expertise in product development and her talented team of students from a variety of GBCs academic divisions.

Category:

Education

Tags:

• risk assessment
• office of applied research
• human resources
• funding resources
• recipe formulation
• culinary labs
• Chiu
• George Brown College