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Impact

Lisa Pollard

Improving peer review in a capstone business course

This project builds on a pilot study that explored students’ experiences and perceptions of peer review in a capstone course. The project will explore the impact of several new teaching strategies and learning activities to improve the peer review process in a capstone course.
Mariam Raza

The impact of COIL experiences on students development of global skills and competencies

Collaborative Online Interational Learning (COIL) has been piloted at Conestoga for the last two years, involving 600 students over this time. This project aims to explore how the experience of participating in a COIL course impacts students’ acquisition of global skills and competencies.
Jesslyn Wilkinson

Exploring Faculty Attitudes and Perceptions of adopting new technology in teaching

This research aims to provide insights into faculty’s current attitudes and perceptions towards adopting and innovating with educational technology to inform potential future changes in post-pandemic post-secondary contexts.
Launa Gauthier

The evolution and impact of the course assessment improvement project

Our research aims to document the development and implementation of the Course Assessment Improvement Project (CAIP) at Conestoga College.
Juli's Cookie Co. chocolate chip cookies

Packaging and shelf-life support for specialized cookies
Juli’s Cookie Co is a bakery company specializing in cookies for breastfeeding mothers. They sought CFRIL's support for packaging design and shelf-life extension to improve their current offerings and accommodate new products.
Brownies stacked on top of each other

Shelf-life analysis of vegan and gluten-free baked goods
CFRIL completed a detailed analysis to help Molly’s Market ensure the quality and safety of their baked goods as they expanded into new refrigerated storage channels. 
An assortment of baked goods

Packaging and shelf-life enhancement
CFRIL partnered with Sweets from the Earth to review and improve packaging to enhance product shelf-life.
Jerky on a table with a paper and tomato

Reformulating gyro-flavoured meat jerky
CFRIL’s assistance included reformulating the original gyro jerky to reduce its water activity and incorporating preservatives to prevent yeast and mold growth.
An assortment of dips

Shelf-life extension of vegan cream cheese and dip products
CFRIL was enlisted to provide recommendations for extending the shelf-life of these products, specifically focusing on mold prevention. 
Three different types of packaging

Scale-up testing of nanotechnology to enhance barrier properties of packaging materials

CFRIL supported Nfinite by focusing on scale-up testing for their nanotechnology packaging materials.
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