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Final Examination for the Degree of PhD Food Science - MATTHEW TCHENG

Examining Committee Dr. Loong-Tak Lim, Chair Dr. Paul Spagnuolo, Advisor Dr. David Ma, Advisory Committee Member Dr. Yoshi Mine, Department Member Dr. Roy Golsteyn, External Examiner TITLE: VERY LONG CHAIN FATTY ACID METABOLISM IS REQUIRED IN ACUTE MYELOID  LEUKEMIA ABSTRACT: Acute myeloid leukemia (AML) is a devastating blood cancer characterized by the uncontrolled proliferation of abnormal myeloid blasts that fail to differentiate into functional blood cells. AML therapy has  remained...

Cheese Maker Certificate - 2000151 - Introduction to Dairy Fermentations

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Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures as well as secondary cultures such as white and blue molds in the context of the manufacture of cheese and other fermented dairy products. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. A special guest instructor for this course is Dr. Martin Wilkinson,...

Cheese Maker Certificate - 2000152 - Cheese Composition and Yield Control

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During this online 3-weeks course, participants will learn how to control composition and processing parameters to maximize yield and quality through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. The lead instructor will be Prof Art Hill, University of Guelph Food Science Department.  Co-instructor Dr. Joe Yun, former Technical Director with Parmalat Canada, will present a case study on yield of stretched Cheese varieties.  A second co-instructor, Dr. Dean Roberts, Director of Market and Technology Development, Bruker...

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