Past Events

19th annual Guelph Food Safety Seminars (GFSS) Symposium Session 2: Waste Not; Want Not: Food Diversion at Its Finest Speakers: Rescuing Food to Feed Communities Millions of pounds of good, nutritious food go to landfill every year in Canada, when it could instead be used to feed communities in need. In this session, you will learn to:

19th annual Guelph Food Safety Seminars (GFSS) Symposium  Session 1: At what cost? Food safety and rising prices   Speakers: Inflation and the Food System – Causes and Effects

Suitable for both commercial and artisanal ice cream producers, this course covers a complete range of topics, including mix manufacture, ice cream freezing, formulations for dairy and non-dairy products, formulation and overrun calculations, mix ingredients, ice cream flavours, sensory analyses and textural quality, microbiological quality, confection and novelty manufacture, and product development trends.

Title: Estimated Reduction in the Burden of non-typhoidal Salmonella Illness in Canada circa 2019 Speaker: Brendan Dougherty, Acting Senior Epidemiologist, Public Health Agency of Canada

Title:   How well do you know Nutrition Labelling?      Speakers: 

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.

Title: Process Validation and Challenge Testing of Foods Speaker: S. Balamurugan, Research Scientist, Guelph Research and Development Centre, Agriculture and Agri-Food Canada  

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