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Master Class - Ripened Lactic Cheeses

In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource) and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which is surface ripened but is predominantly coagulated by rennet. The practical knowledge gained during this course can be applied to create or improve the production of any of many soft ripened cheeses, and will help understand the principles of surface ripening.

Summer Research Opportunity

Title: Tailor-making hybrid functional protein ingredients from dairy and plant side streams  

PhD. Candidate – Active Food Packaging Research

A 3-year graduate research assistantship at PhD. level is available in the Department of Food Science under the supervision of Dr. Loong-Tak Lim. This position supports a collaborative research project funded by Ontario Ministry of Agriculture, Food and Rural Affairs, involving researchers from the Department of Food Science and other research units at the University of Guelph.

Final Examination for the Degree of MSc Food Science - SARAH WALKER

Examining Committee Dr. Don Mercer, Chair Dr. Paul Spagnuolo, Advisor Dr. Maria Corradini, Co-Advisor Dr. Yoshinori Mine, Department Member TITLE: Avocado-containing Diet for the Treatment and Prevention of Relapse of Acute Myeloid Leukemia in Mouse Models

Final Examination for the Degree of MSc Food Science - HONGRAN WANG

Examining Committee Dr. Gisèle LaPointe, Chair Dr. Keith Warriner, Advisor Dr. Ryan Prosser, Co-Advisor Dr. Lawrence Goodridge, Department Member TITLE: Application of Advanced Oxidation Process as a Pre-Oxidation Step for Spent Lettuce Wash Water and for Decontaminating Fruit and Sliced Mushrooms

Final Examination for the Degree of MSc Food Science - JOY ROASA

Examining Committee Dr. Doug Goff, Chair Dr. Yoshinori Mine, Advisor Dr. Rong Cao, Co-Advisor Dr. Iris Joye, Department Member TITLE: Effects of Solid-State Fermentation on the Phytochemical Composition and Antioxidant Activities of Cereal/Pulse/Oilseed Processing By-Products

Final Examination for the Degree of MSc Food Science - MARYAM MORAVEJI

Examining Committee Dr. Massimo Marcone, Chair Dr. Dr. Iris Joye, Advisor Dr. Loong-Tak Lim, Co-Advisor Dr. Michael Rogers, Department Member TITLE: Impact of deamidation on the physicochemical properties and air-water interfacial behaviour of gliadin nanoparticles

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