CMIT is educating the workforce of tomorrow
As in every industry today, meat processing technology is advancing at a rapid rate. We need ongoing training to stay current.
CMIT will be a source for specialized training, equipment and software and we have access to the University of Guelph’s federally licensed processing facility. CMIT will also find the experts, develop curriculum and deliver courses, and provide micro-credentials to help our industry develop a skilled workforce.
Canadian expertise applied to the world’s best technology
Canada needs meat processors of all sizes to meet local and international demand. Plus, they help drive many local and rurally-based economies. CMIT can help processors position themselves to play an even more critical role in national and international market development.
Through these efforts, CMIT will make it easier for processors to research, find, learn about, access and test new technology and innovation to help them improve and grow their businesses.
Where Professionals Meat: Bringing the industry’s best minds together
CMIT will act as a hub to bring new options and ideas to our industry, making it easier for Canadian meat processors to find and adopt innovations.
We will access the best technology and knowledge locally and globally and share this with Canadian processors. We will also identify connections our processors need to advance our industry and facilitate collaboration.
Director, Centre for Meat Innovation and Technology (CMIT)
Luis brings a wealth of food processing experience to his new role as CMIT Director. Before joining Meat and Poultry Ontario, Luis worked at Conestoga College for 11 years, leading the Institute of Food Processing Technology, the Packaging Engineering programs and the Millwright cluster of programs.
Luis began his career doing research in food science, then conducted roles in QA, R&D and Plant Management in the food industry. From 2003 to 2010, Luis worked as Food Scientist and as Traceability Coordinator with the Ontario Ministry of Agriculture, Food and Rural Affairs. There, he conducted research on unpasteurized apple cider and sprouts. Luis also participated in the development of food safety and traceability programs for the food industry, and worked on implementation of cleaning and sanitation programs for small processing operations.
Luis holds a Master of Science, specializing in Food Science from the University of Guelph.