Red River College has received the largest influx of research funding since its applied research enterprise was first founded in 2004. The new $5.9-million investment will allow the College to boost innovation capacity in Manitoba’s vehicle technology and food development sectors.

“This is a red-letter day for the College, our partners, and for Manitoba’s innovation outlook in general,” says Paul Vogt, president and CEO of Red River College. “These national awards acknowledge not only industry needs, but the ability of the College to deliver innovation services, and Manitoba as a place where leading-edge products are developed.”

The Hon.就业、劳动力发展和劳工部长 MaryAnn Mihychuk（代表科学部长 Kirsty Duncan 阁下）今天宣布，RRC 将获得 360 万美元用于先进和可持续车辆技术研究，230 万美元用于烹饪创新。

“These new funds will be transformational for our research programs in the areas of vehicle technology and culinary innovation,” says Vogt. “马尼托巴省已经是世界重型车辆领域的主要参与者，而我们在新食品商业化方面正在经历一些复兴。在这两种情况下，这些资金将帮助我们与生产商合作开发和测试创新。”

The awards have already sparked the establishment of a new Vehicle Technology & Energy Centre (VTEC) that will house MotiveLab, a 3,000-square foot research facility focused on supporting Manitoba’s heavy vehicle sector. MotiveLab will feature a 1,000 HP engine dynamometer test cell and a drive-in climatic chamber (large enough to fit a bus, truck or farm vehicle) with an integrated 1,000 HP chassis dynamometer.

“MotiveLab will be a development and test facility that local industry‎ partners have been asking for to support their R&D needs,” says Ray Hoemsen, executive director, Research Partnerships & Innovation at RRC. “It will allow them to test performance in extreme climates (especially cold), the use of alternative fuels, emissions reductions, the use of new materials and components, and more – all right here in Manitoba. It will mean reduced time for product development and further incentive to innovate.”

On the culinary innovation side, the College has recently emerged as a key player in the province – having already helped Manitoba companies and food producers to create new products, and to develop innovative uses for locally grown food in creating healthier menu items.

“我们的先进烹饪研究计划将补充该省的现有资源，以增加整个食品行业（从生产商到餐馆和自助餐厅）的研究机会，”RRC 酒店与烹饪艺术学院院长凯伦·麦克唐纳 (Karen McDonald) 说道。 “The skills and experiences gained by our students will impact the sector’s ability to innovate for years to come.”

The College’s culinary research program was launched in 2014 with the construction of the Paterson GlobalFoods Institute.从那时起，RRC 与 Granny’s Poultry、马尼托巴豆类和大豆种植者协会、Best Cooking Pulses 以及一些小型企业和初创企业开展了项目。

加拿大自然科学与工程研究委员会 (NSERC) 将从其学院和社区创新 – 创新增强补助计划中授予两项 230 万美元的奖项，而加拿大创新基金会 (CFI) 将从其学院产业创新基金计划中提供 100 万美元，并从其创新运营基金中另外提供 30 万美元。

VTEC and MotiveLab will be based in the Heavy Equipment Transportation Centre (HETC) at Red River College’s Notre Dame Campus.

Shown above (left to right): Ray Hoemsen, executive director, Research Partnerships & Innovation, RRC; Guy Levesque, vice-president, Programs and Performance, CFI; Bettina Hamelin, vice-president, Research Partnerships, NSERC; MaryAnn Mihychuk, Minister of Employment, Workforce Development and Labour; Paul Vogt, president and CEO, RRC; Karen McDonald, chair, School of Hospitality and Culinary Arts, RRC; Mark Hoddenbagh, vice-president, Strategic Development, RRC.