Medals are pouring in for student crafted spirits from Niagara College’s Teaching Distillery.

The Teaching Distillery – the first of its kind in Canada, which opened as a living laboratory for the College’s trailblazing Artisan Distilling program in 2018 – has won three new medals from the 2026 Canadian Artisan Spirit Competition (CASC): a gold for Bees and Blooms (Liqueur category), a silver for Spiced Old Fashioned (White Spirit category), and a bronze for London Dry Gin (Classic Gin category).

Organized by Artisan Distillers Canada, CASC is Canada’s only national spirit competition reserved exclusively for artisan spirits, bitters, and zero-proof spirits.

 “These national medals showcase how applied learning truly positions our students to succeed,” said Dr. Marc Nantel, Vice President, Research, Innovation and Strategic Enterprises. “Our unique learning enterprises, such as the Teaching Distillery, are not only living laboratories for hands-on experience, they’re incubators of talent that raise the bar for the industry.”

Bees and Blooms was an Artisan Distilling student capstone project, from concept to production. The sweet floral liqueur (23% ABV) features honey alongside elderflower and jasmine, rounded out by warm cinnamon undertones and bright citrus. Two students, Brian Cao and Satvir Singh, created the spirit as their capstone project in April 2025, before they graduated from the program.

“It is always exciting for the Teaching Distillery to be awarded at a national level, but it is always a bit more special when it is a Capstone project, because it showcases not only the ability to make great spirits but also to impart that knowledge onto our students,” said Head Distiller David Dickson. “For our students. it is a vindication of all their hard work and potential within the distilling industry.”

Students named the spirit to represent its honey element, with diverse flower aromas collected from honeybees, as well as elderflowers and jasmine flowers extracted by alcohol during the production process.

“We wanted the spirit to create a unique perspective on the elderflower liqueurs that have gained popularity in the last couple of decades and bring that to a new audience,” said Cao and Singh in the product tasting notes.

Spiced Old Fashioned is a “cocktail in a bottle” created by using a whisky style base from the Teaching Distillery. The 35% ABV spirit, infused with orange peel and spices, was a collaborative effort between College distillers, staff at the Wine Visitor and Education Centre, and Artisan Distilling students.

London Dry Gin was created by Distiller Ian Bickle – who is also a graduate of the Artisan Distilling program (2021). The crisp, juniper-forward gin uses just six botanicals to achieve a bold, terpene-rich 43% ABV profile.

 “This is my style of gin. It has a great classic profile which was a lot of fun to build recipes for and show the students how little nuances can affect something so simple. Because we used very little botanicals, we rely on the skill of the distiller to really maximize the spirit,” said Bickle. “I am obviously super proud, and as a former grad, I am excited to be able to push our range and showcase where our little distillery can go.”

Entries for CASC were blind judged by an independent panel from across the country. Unlike some spirit competitions, not all entries are awarded medals. View the 2026 results: https://artisandistillers.ca/2026-results

The NC Teaching Distillery also won three medals at CASC 2025: gold and Best in Class for Canadian Rum (Alternative Rum), gold for Hail Caesar Vodka (Infused Vodka), and bronze for Grandma’s Apple Pie (fruit liqueur). View release here.

Artisan Distilling is a one-year graduate certificate program based at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake within the College’s School of Wine, Beer and Spirits. Students gain hands-on experience at the on-campus Teaching Distillery, which was the first of its kind in Canada.

London Dry Gin is still available for purchase while supplies last at NC’s Wine Visitor + Education Centre retail store, alongside products from NC’s Teaching Distillery, Teaching Winery and Teaching Brewery.  While Bees and Blooms and Spiced Old Fashioned have sold out, the latter will be re-stocked in the future. Visit the Daniel J. Patterson Campus in Niagara-on-the-Lake (135 Taylor Rd.) or online at ncteachingwinery.ca.

A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca

Media inquiries, please contact:

Julie Greco

Communications Consultant

905-328-2532

[email protected]

The post Spirit of innovation shines at Teaching Distillery with three national medals appeared first on Niagara College.

Just in time for International Women’s Day, Niagara College’s Teaching Brewery is rolling out a new roster of small batch beers that step-up support for diversity.

Six new student-crafted Pink Boots beers have been created in support of the Pink Boots Society of Canada, a national non-profit organization that helps women and non-binary people in the fermented and alcoholic beverage industry advance their careers through education.

“We’re proud our continued involvement with the Pink Boots initiative, a global effort to support women and non-binary individuals in the fermented beverage industry,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “By crafting beers with the official Pink Boots hop blend, our students not only gain hands-on experience that prepares them for the industry but participate in a meaningful initiative that directly aligns with our College’s core values.”

Five of the brews which feature the exclusive Pink Boots hop blend, created by staff and students from the Brewmaster and Brewery Operations Management program, will hit the shelves on March 6:

• February in the Tropics: A New England IPA boasting juicy mango and a well-balanced hop bitterness.

• King Köln: A high-ABV Kolsch offering a deep gold colour and a lingering tropical sweetness.

• Les Journée d’octobre: A French Saison featuring notes of clove, black pepper, and subtle stone fruit.

• Sunburnt Kiss: A lactose New England IPA with orange/mango creamsicle flavour notes. The unique recipe was created by second-term student Blake Hunt.

• When in Köln: A classic Kolsch with bready notes and a hint of peach and mango.

Tapping into new talent

As the only woman in her class, second term Brewmaster student Blake Hunt filled the shoes of a head brewer for the first time with her first commercial recipe for Pink Boots beer Sunburnt Kiss, which was brewed by her class.

“I think the support for Pink Boots is essential to promote and allow more women and non-binary individuals to enter the beverage alcohol industry,” said Hunt. “It allows for a safe place in a prominently male-dominated field and is a necessary support to further the industry.”

Originally from Georgetown, Hunt sought a hands-on career that matched her passion for beer. From competing in Caps, Corks and Forks – a dinner event where beer students compete with wine students for the perfect pairings – to volunteering for the student-led, end-of-term beer festival Project Brew, Hunt is gaining the experience needed to eventually open her own brewery.

Instructor Adam Marshall, who created many of this year’s Pink Boots beer recipes, noted that while they were mostly brewed by second-term students, Pink Boots brew days were open for all students in the program to participate.

Marshall pointed out the importance of community for the craft beer industry and highlighted the importance of supporting women in the industry, who – despite their significant role in brewing throughout history – have often been overlooked.

“An initiative that supports women in brewing and fermentation industry jobs is a really great way for us to make sure that there increasing excitement, encouragement, and education/opportunities for women specifically; in what has been, in recent history, a more male dominated industry,” said Marshall. “Luckily, those numbers are changing, and we are seeing more women brewing outstanding beers around Ontario, many of whom are our alumni and it makes us super proud.”

Alumni return for Pink Boots brew 

This marks the sixth year that NC’s Teaching Brewery has been kicked up support for the Pink Boots Society Canada, since hosting its first collaboration brew day on International Women’s Day in March 2020.

On March 1, a small group of recent Brewmaster alumni returned to the Teaching Brewery to craft a sixth Pink Boots beer: a crisp, juicy New Zealand Pilsner, set to release in the coming weeks.

For Mandy Blais, a 2024 graduate now studying Data Analytics, it was her third time taking part in the Pink Boots initiative at the Teaching Brewery and she valued the chance to continue her involvement.

“I adore brewing and love seeing the cohorts coming up behind me, women like Blake, who are just starting off on their journey,” said Blais. “It feels good to have the opportunity to mentor other women and make sure there’s representation and diversity in the industry.”

For Noelia Melisa Quiverio Hincapie, who is a 2024 graduate from the program, it was another chance to follow her passion for brewing while supporting an inspiring initiative that empowers women in the brewing industry. Originally from Colombia, she was a chemical engineer before enrolling in the program and currently works as a Lab Technologist at the College.

“I like to show women that we can be in the industry, and we can do great things,” said Quiverio Hincapie. “It’s nice to stay involved with this event and help empower women.”

Where to buy 

Beers in the Pink Boots series will be available while supplies last at NC’s Wine Visitor + Education Centre retail store – alongside other student-crafted products from the College’s Teaching Brewery, Teaching Winery and Teaching Distillery – located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake and online at ncteachingwinery.ca.

This year marks 15 years for NC’s trailblazing Brewmaster and Brewery Operations Management program, which  launched in 2010 as the first of its kind in Canada. The award-winning, two-year program offers extensive hands-on training at an on-site, state-of-the-art Teaching Brewery to prepare students for employment in the expanding brewery, microbrewery and brewpub industries. Located at the College’s Daniel J. Patterson in Niagara-on-the-Lake, students learn from award-winning faculty and have access to on-site hop yard and local farm products to brew a full range of beer styles. Visit ncteachingbrewery.ca/

A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca

Media inquiries, please contact:

Julie Greco

Communications Consultant

905-328-2532

[email protected]

The post Brewmaster students champion inclusivity with new Pink Boots brews appeared first on Niagara College.

On March 4, more than 300 high school students from across Niagara will showcase their talents at the District School Board of Niagara’s (DSBN) 28th annual Technological Skills Challenge, hosted by Niagara College.

The event will be held at Niagara College’s Welland Campus and Daniel J. Patterson Campus in Niagara-on-the-Lake, where students from 16 DSBN secondary schools will showcase their talents through a series of hands-on challenges that highlight the technical, creative and practical skills they’ve developed in the classroom. Competitions will span more than 30 skill areas including 3D character animation, culinary arts, hairstyling, welding and coding – all taking place in the College’s state-of-the-art learning environments.

“Niagara College is proud to partner with the DSBN to give students the opportunity to demonstrate their skills in a real-world learning environment,” said Duane Bender, Dean, Media, Trades and Technology at Niagara College. “Events like the Technological Skills Challenge allow students to apply their classroom learning using industry-standard equipment, explore career pathways, and gain the confidence they need to pursue futures in the skilled trades and technologies.”

Niagara College staff and faculty from the schools of Trades, Technology, Media, Culinary Arts, and Environment and Horticulture, along with the College’s Career Services team, will work alongside DSBN to administer the challenges. Throughout the day, students will receive constructive feedback to help them refine their skills and prepare for future careers in the skilled trades and technology sectors.

By participating, students will explore career pathways through industry-related projects, hands-on experience with professional-grade equipment, and adherence to real-world industry standards. Industry mentors will evaluate the competitions, providing valuable insights and opportunities for students to build connections with industry partners.

“Throughout the year, students learn alongside highly skilled technology teachers through hands on, experiential learning that builds technical expertise, confidence, and problem solving skills,” said Lissa Schoot Uiterkamp, DSBN Technology, Skilled Trades and SHSM Consultant. “The DSBN Skills Challenges highlight student creativity and innovation while offering meaningful, real world experiences that showcase the wide range of exciting career opportunities available within the skilled trades and technologies.”

Gold medalists from the DSBN Technological Skills Challenge will advance to the Skills Ontario Competition, taking place during the first week of May at the Toronto Congress Centre. Those who earn gold at the provincial level will join Team Ontario and have the opportunity to compete at the Skills Canada National Competition later that month.

For more information about the DSBN Technological Skills Challenge, click here.

Media interested in attending the Skills Challenge are asked to contact Courtney De Caire, Communications Consultant at [email protected] to arrange a time and location.

A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca

The District School Board of Niagara (DSBN) is the largest public school board in the Niagara region, serving more than 43,000 elementary and secondary students. With a strong commitment to learning, well being, and inclusion, the DSBN works in partnership with families, staff, and community organizations to ensure every student is supported to succeed and thrive. The DSBN also provides extensive technology education and experiential learning opportunities, helping students build practical skills and explore pathways in the skilled trades and technologies. For more information, visit https://www.dsbn.org/programs-services/tech-ed/home

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Media inquiries, please contact:
Courtney De Caire
Communications Consultant
289-407-8298
[email protected]

For media inquiries to speak with DSBN students or teachers, please contact:
Milica Petkovic
Public Relations Manager
District School Board of Niagara
Cell: 289-219-4302
[email protected]

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The table is set, the glasses are polished, and Niagara College students have officially thrown down the gauntlet.

Caps, Corks and Forks will return for a sold-out 19th round on Saturday, Feb. 21, bringing 250 guests to the College’s Daniel J. Patterson Campus in Niagara-on-the-Lake. This lively, highly anticipated event continues a playful rivalry between the College’s wine and beer students, who are vying for beverage pairing supremacy.

As guests enjoy an elegant five-course meal, led by NC’s Benchmark team, students from Team Wine and Team Beer will stand up to defend their carefully selected beverage pairings in a battle of the palates. Following each course, guests cast their votes with a wine cork or a beer cap to indicate their preferred selection. Suspense builds throughout the evening as the tally is updated, until one team claims the trophy and walks away with bragging rights – until the next round.

“Caps, Corks and Forks is more than a competition; it’s a celebration of skill that shows what makes a Niagara College education like no other,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “By bringing our culinary, beverage and hospitality programs into one unique event, we create a rare environment where students must perform under the scrutiny of 250 guests who, in turn, get to experience applied learning in action.

“While only one team will end up with a trophy, everybody wins.”

Led by Professor Peter Rod, Team Wine includes seven first-year students who have queued up a selection of Niagara VQA wines under $40 – including an entry from the NC Teaching Winery and several with alumni connections. Students sampled over 30 different wines and narrowed the field to 20 before finalizing their list to ensure a vintage performance alongside the evening’s menu.

“Academically, students spend a lot of time tasting a huge variety of wines which helps them to refine their palates, write better tasting notes, and to think critically when analyzing wine qualities and food compatibility,” said Rod.

Beyond sensory skills, students benefit from collaboration, teamwork and public speaking experience – before an audience of more than 250, including the College president, as well as notable guests and dignitaries which the event typically draws to campus.

“Students must learn to be diplomatic and supportive when commenting on other’s pairings and ideas,” said Rod. “The sense of satisfaction after doing a good job – and maybe winning the trophy – can be very impactful.”

Winery and Viticulture Technician student Donavan Gilroy (Barrie/St. Catharines) will present a wine pairing for the fifth course, hoping to sway the vote for Team Wine.

“I’m really looking forward to seeing and hearing the audience’s reaction,” said Gilroy.

So far, he has found it rewarding to explore different wine styles and learn about the roles they play in industry.

“Coming together with my peers and analyzing critically what we are experiencing ‘in the glass’ was something I have no previous experience with,” he said. “Niagara has some serious world class products in all three industries being displayed in Caps, Corks, and Forks, and it is insightful learning how they work together practically and logistically.”

Team Beer, led by Professor Adrian Popowycz and NC alumnus Ian Morrison who is now Teaching Brewery staff, aims to prove that their craft has hopped to a new level. Their selection features Ontario craft beers, including alumni-connected brews and one selection from the NC Teaching Brewery.

“The Caps, Corks, and Forks event offers Brewmaster students a valuable real‑world learning experience,” said Popowycz. “Working alongside culinary and hospitality teams also helps them understand the broader ecosystem their products operate in – from food pairing to event service.”

Fourth-term Brewmaster and Brewery Operations Management student Lauchlan Robertson is ready to tap into the audience’s expectations and elevate beer’s status at the dinner table.

“The thing I’m most excited about is proving that beer is a valid menu pairing. I’ve bartended for a long time, and recommending a beer to a guest never got the same reaction as suggesting a wine pairing,” said Robertson. “I’m hoping that an event such as this can really cement beer’s place as a legitimate dinner companion and change the way that we appreciate and approach beer in general.”

Robertson valued collaborating with his team as they prepared for the event.

“It’s not just about presenting amazing products and trying to win over the crowd; we’ve really come together as a group to share ideas and viewpoints and it’s been an incredible experience,” said Robertson. “Learning about how others approach the concept of pairing beer and food is extremely valuable, not just in presenting the best possible items to our guests, but in learning what makes people gravitate to certain products.”

Second-term student Blake Hunt (Georgetown) will also introduce a pairing and assist with the service.

“I feel confident in our selections because we took time discussing the different options as a team,” said Hunt. “I believe we have a good chance of winning.”

Since the series launched in 2012, Team Beer and Team Wine have each won nine rounds. The 2026 event will mark a tiebreaker during a milestone year for both areas of study: 25 years for the Winery and Viticulture Technician program and 15 for the Brewmaster and Brewery Operations Management  program.

An educational showcase for the Culinary, Tourism and Beverage Studies Division, student involvement seeps beyond the School of Wine, Beer and Spirits. The event will be supported by about 40 student volunteers from culinary and hospitality programs who will assist the College’s Benchmark Restaurant team front- and back-of-house, led by Catering and Special Events Manager Victor Oliveira and Chef Justin Downes. In addition, a team of baking students will whip up desserts for the evening led by Chef Catharine O’Donnell.

“The students have been preparing for the event since the fall. The anticipation, the planning, and the energy is thrilling to them,” said Oliveira. “They observe every step of the way, every detail and every decision. Once the curtains are up, they can show what they are capable of.”

Round 19 of Caps, Corks and Forks will take place at the Daniel J. Patterson Campus in Niagara-on-the-Lake (Rankin Student Commons), from 6-9 p.m. The winner will be revealed at the end of the evening.

NC’s Daniel J. Patterson Campus is home to the College’s trailblazing Culinary, Tourism and Beverage Studies division, anchored by Benchmark restaurant, and learning enterprises including the NC Teaching Winery, Teaching Brewery and Teaching Distillery – the first facilities of their kind in Canada.

A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca

Video link:

View the moment that the winning team was announced at Caps, Corks and Forks 2025: 

Media inquiries, please contact:

Julie Greco

Communications Consultant

905-328-2532

[email protected]

The post Battle of the barrels: Team Wine and Team Beer compete for pairing supremacy appeared first on Niagara College.

Students from Niagara College’s School of Environment and Horticulture are applying cutting-edge technology to global pollinator conservation through a unique partnership with U.K.-based AgriSound.

Ecosystem Restoration students are utilizing AgriSound’s Polly bioacoustic monitoring technology to analyze pollinator activity in real-time. The solar-powered units record acoustic data to track bumblebee activity across diverse habitats. The research provides insights into seasonal trends and behaviour patterns, which will be used to inform and improve future restoration methods.

By using these non-invasive units, students can monitor vital species without disrupting the ecosystem – protecting local populations, improving crop yields, and enhancing biodiversity.

School of Environment and Horticulture Professor Martin Smith noted that NC is among the first institutions in Canada to deploy this technology. Unlike traditional methods that require capturing specimens, the AI-powered monitors identify pollinators – specifically bumblebees – by the frequency of their wingbeats. Data is transmitted via cellular networks to a cloud-based AI, allowing students to monitor bee activity, temperature, humidity, and light intensity remotely via their smartphones.

“Listening for pollinators, and not killing them during sampling, will become one of the major techniques for evaluating pollinators going forward,” said Smith. “This is certainly a first for us and most postsecondary institutions across the country.”

“This project – like many others in the Ecosystem Restoration program – demonstrates how technology, experiential learning and strong partnerships can develop students into industry leaders while supporting community conservation efforts,” said Evan DiValentino, Dean, Business and Environment. “Professor Martin Smith is a champion of hands-on learning that prepares our graduates to tackle real-world environmental challenges.”

“This collaboration represents a powerful fusion of technology and education,” said Calum Pheby, Product Manager at AgriSound. “By combining our real-time monitoring capabilities with Niagara College’s ‘living laboratory’ approach, we’re empowering the next generation of environmental scientists to make data-driven decisions for biodiversity conservation that can be used to support crop decisions worldwide.”

Pollinator health is a critical global issue. According to data from the World Health Organization (2025) and World Economic Forum (2019), an estimated 35% of pollinator species are currently at risk of extinction. This is a significant economic concern, as pollinators support roughly $500 billion of the world’s agricultural economy and are essential for 75% of global food crops.

Smith emphasized that students are gaining comprehensive real-world experience, ranging from mastering new technology and research skills to navigating grant-seeking and procurement processes.

“Niagara College’s Ecosystem Restoration program is particularly good at encouraging students to develop new applied research skills, adopt emerging technologies, ‘think outside the box’ and apply all their creative skills to solve age-old ecological challenges,” said Smith. “Familiarity with emerging ecological technologies, data management and interpretation makes this cohort more competitive when it comes to finding ecosystem restoration-specific employment.”

The roots of the project date back to last year, when a group of Ecosystem Restoration students identified a need to monitor pollinators but lacked the necessary equipment. Their independent research led them to AgriSound. Recognizing the initiative’s value, Professor Smith secured the equipment, which arrived in time for Fall 2025.

“The 2024-2025 Ecosystem Restoration cohort searched the world market and only this company offered this sound-based approach for insects,” said Smith.

Current students Carolinh Do, Emily Clunas, and Sam Ghiran launched a pilot project as part of their Wildlife Species Management course last fall. During a field trip to Norfolk County, they installed nine devices across three distinct environments: a tall-grass prairie, a meadow, and a sandy plantation.

“With the installation of a wooden post, solar panel, and sensor, the devices were live and recording bee activity that I could access from my phone,” said Do. “I think it’s incredible that students are able to lead this project through the various phases of coordination, implementation, and eventually presenting our research poster at the Long Point Biosphere Region Conference.”

Ghiran enjoyed the fieldwork.

“The experience of scouting and finding a site location and going through the physical effort of installing and setting up the monitors was rewarding,” said Ghiran. “I do think that this experience provided me with skills that are applicable in pursuing my career ambitions.”

While the units were removed in early November once bumblebee activity ceased, the students are now entering the second phase: identifying new installation sites. Once temperatures rise above six degrees Celsius, the units will be redeployed to capture emerging bumblebees this spring on or near the Daniel J. Patterson Campus in Niagara-on-the-Lake.

The pilot project is scheduled to run until October 2026. Following a comprehensive data review, AgriSound will provide site-specific recommendations for habitat enhancement to support the College’s broader biodiversity framework.

“I am particularly excited about the AgriSound bumblebee monitoring project because it is studying insect pollinators,” said Clunas. “There are over 800 species of native bees in Canada … I look forward to contributing to the limited bee research published.”

Ecosystem Restoration is a one-year graduate certificate program centred on “hands- boots-on” learning opportunities via community-based, year-long ecological restoration projects. Students study at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake, home to restored wetlands, the Wetland Ridge Trail, and part of the Niagara Escarpment.

AgriSound is a UK-based company specializing in bioacoustic listening technology. Their Polly devices utilize AI to monitor insect activity, providing farmers and environmentalists with real-time data to protect biodiversity and improve agricultural yields.

A leader in applied education, Niagara College (NC) offers diploma, bachelor degree, post-graduate and apprenticeship programs at specialized campuses in Niagara-on-the-Lake and Welland. Ranked as the No.1 research college in Canada, NC is also involved in educational projects and partnerships around the world that provide students with important hands-on-experience. NC welcomes students from across Niagara, Ontario, and around the world who are studying in in-demand programs that support key sectors and industries in Niagara and beyond, with graduates making important contributions in all corners of our community. Learn more at niagaracollege.ca

Media inquiries, please contact:

Julie Greco

Communications Consultant

905-328-2532

[email protected]

The post NC students create a buzz with high-tech bee conservation appeared first on Niagara College.