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In this photo: CSK Product Developers and Chefs Andrew Smith, left, and Eliott Senechal, with various forms of kelp processed for use in food and beverage prototypes.

Canada’s Smartest Kitchen, the research arm of Holland College’s Culinary Institute of Canada, is wrapping up an Atlantic kelp assessment and aquaculture research project that was part of a collaboration with Nova Scotia Community »¢Ñ¨ÊÓƵand the »¢Ñ¨ÊÓƵof the North Atlantic. The collaboration received almost $2 million in funding as an Applied Research and Technology Partnership grant through the Natural Sciences and Engineering Research Council of Canada (NSERC).

The project, led by the Applied Geomatics Research Group at Nova Scotia Community College, involved the »¢Ñ¨ÊÓƵof the North Atlantic for its unique drone capabilities, and Holland »¢Ñ¨ÊÓƵfor Canada’s Smartest Kitchen’s expertise in food product development.

Dr. Tim McRoberts, Director of Canada’s Smartest Kitchen, said the experience has been invaluable.

“In addition to prototyping several new foods and beverages to showcase opportunities for commercialization within the growing sea plant industry, deeper bonds were formed between the three college research teams,” he said.

When the project concludes in October, Holland »¢Ñ¨ÊÓƵwill be ready to launch three new NSERC funded projects, two focusing on seafood byproduct upcycling that will support our industry partners’ commitment to moving toward more a sustainable circular economy, and a third project focused on youth food insecurity. Overall, these projects total approximately $595,000 and are excellent examples of how applied research links directly to student learning, college and industry professional development, and regional economic growth.

For more information about applied research at Holland »¢Ñ¨ÊÓƵclick here. To find out more about Canada’s Smartest Kitchen visit .