Past Events

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

GFSS 2021 Symposium "Back to the Buffet: Food Safety in a Post-COVID World" Session 4:  What your recipe book forgot to mention – Food Safety in the home Q&A November 24, 2021 10:30 am - 12:00 pm (EST)  Register

Examining Committee  Dr. Loong-Tak, Chair  Dr. Gisele LaPointe, Advisor  Dr. Iris Joye, Co-Advisor   Dr. Keith Warriner, Department Member  TITLE: Enzymatic preparation and in vitro fermentation of wheat bran hydrolysates 

GFSS 2021 Symposium "Back to the Buffet: Food Safety in a Post-COVID World" Session 3: Takeaways from Takeout:  How We Interact with Food Post-COVID 19 November 17, 2021 10:30 am - 12:00 pm (EST)  Register

GFSS 2021 Symposium "Back to the Buffet: Food Safety in a Post-COVID World" Session 2: Food Fraud in the era of COVID-19: Challenges and Future Perspectives November 10, 2021 10:30 am - 12:00 pm (EST)  Register

During this online 3-weeks course, participants will learn how to control composition and processing parameters to optimize yield and composition through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. The lead instructor will be Professor Art Hill, University of Guelph Food Science Department.  Dr. Dean Roberts, Director of Market and Technology Development, Bruker Applied Spectroscopy, North America, will present a yield study on Cheddar curd from raw milk to finished product.

GFSS 2021 Symposium "Back to the Buffet: Food Safety in a Post-COVID World" Session 1: Managing Supply Chain Risks during a Pandemic and Beyond  November 3, 2021 10:30 am - 12:00 pm (EST)  Register Speakers:  John Keogh, Shantalla, Inc and McGill University  Sean Leighton, Cargill 

Title: The Foodbook study: high-risk food consumption in the Canadian population and introduction to Foodbook 2.0 Speakers: Megan Tooby, Epidemiologist; Courtney Primeau, Epidemiologist; Lilian Diaz, Masters Student, Public Health Agency of Canada, Outbreak Management Division Abstract:

Examining Committee Dr. Iris Joye, Chair Dr. Massimo Marcone, Advisor Dr. Xiuming Hao, Advisory Committee Member Dr. Loong-Tak Lim, Department Member Dr. Giedre Samuoliene, Lithuanian Research Centre, External Examiner TITLE: THE EFFECT OF LIGHT-EMITTING DIODES ON PHYTOCHEMICAL SYNTHESIS IN BRASSICA MICROGREENS GROWN IN CONTROLLED ENVIRONMENTS

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.