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♪
The Diabetic Friendly Ethnic Cuisine project
literally represents diverse tastes in
multicultural Toronto.
Social-innovation projects can be
challenging to fund from private sources,
but the project has acquired funding for
recipe development, testing and
demonstration from several diverse,
publicly supported agencies.
Support began with the principal
investigator's pitch to the college's
Office of Applied Research and Innovation,
which seed funded the project's pilot phase.
Also, assisted by a student in the
college's postgraduate Research Commercialization
and Innovation program,
principal investigator Sobia Khan submitted a
grant request to the Ontario Centres of
Excellence "Connections" Program.
The project fits with the mandate and
requirements set by the federal granting
agency, the Natural Sciences and
Engineering Research Council, and its
Community College and Innovation Program.
The goal of the NSERC - CCIP is basically to
help small and medium-sized companies innovate and
grow their businesses and the local economy.
George Brown's research office won
this grant in 2009 after demonstrating
the college's links with viable industry
and community partners.
The research office allocated a portion of
this health based grant to Professor
Sobia Khan's ethnic recipe
development project, given the importance
of the issue and the commitment of
community health centres and the
Canadian Diabetes Association to
participating on the project.
Sobia Khan: The project actually
started off with us writing a small little
proposal for a pilot project and so we got
some seed funding from the research and
innovations office and we also got some money
CHCA as well and the pilot project went over
really well and so then we applied for NSERC
funding which is governmental public
funding and we had help research and
innovation office to do that.
♪