Ontario Cereal Industry Research Council

About Us

THE HISTORY

After the retirement of Dr. Vladimir Rasper from the Department of Food Science at the University of Guelph in 1996, there was no cereal scientist engaged in research and teaching at the University as a permanent faculty member. Industry and government shared a concern that this void would negatively impact the competitiveness and growth of the sector. Ontario has approximately 2 million tonnes of wheat production and has the third largest milling capacity in North America.   The primarily class of wheat grown in Ontario is soft winter wheat although a large variety of wheat classes are produced.  There are 16,000 wheat producers in Ontario. Wheat is the third largest Ontario crop after corn and soybeans.  The product uses for Ontario wheat include cookies, crackers, soups, noodles, and breads. 

 

THE NEED

In 2004 a consortium of industry groups and one grower organization formed and funded the Ontario Cereal Industry Research Council (OCIRC) as a not for profit organization.  The goal of the organization was to establish a Cereal Science and Technology Chair and related program at the University of Guelph as the nucleus for a research centre of excellence. The critical focus of the research is on Ontario grown wheat, primarily the hard and soft types of winter wheat. The researchers are collaborating with other wheat research programs around the world, addressing issues relating to the functionality of Ontario wheat in process applications to improve competitiveness.

 

THE RESULT

With the combination of industry funds and generous financial support from the Agricultural Adaptation Council, the Cereal Science and Technology Chair program had the necessary tools and resources for a world leading research program.  After an international search, Dr. Koushik Seetharaman was selected for the position and joined the University of Guelph’s Department of Food Science in September 2007.   Dr. Seetharaman has a Master degree from Cornell University and a PhD in food science from Texas A & M University. He also completed post-doctorate work at Iowa State University, was on faculty at Penn State prior to his appointment at Guelph.