Past Events

Examining Committee Dr. Massimo Marcone, Chair Dr. Lisa Duizer, Advisor Dr. Iris Joye, Advisory Committee Member Dr. Donald Mercer, Department Member TITLE: BRIDGING THE FIBRE GAP: USING PAR-BAKED BREAD TO IMPROVE NUTRITIONAL AWARENESS AND CONSUMPTION OF DIETARY FIBRE IN ONTARIO SECONDARY SCHOOL STUDENTS

EXAMINING COMMITTEE: Dr. Keith Warriner, Chair Dr. Shai Barbut, Advisor Dr. Benjamin Bohrer, Co-Advisor Dr. Alejandro Marangoni, Department Member TITLE: STRUCTURAL AND FUNCTIONAL PROPERTIES OF MODIFIED CELLULOSES AND THEIR APPLICATION IN REDUCED-FAT PROCESSED MEAT SYSTEMS

Examining Committee Dr. Massimo Marcone, Chair Dr. Loong-Tak Lim, Advisor Dr. Youbin Zheng, Advisory Committee Member Dr. Donald Mercer, Department Member TITLE: EFFECTS OF PHOTOPERIODS, ELECTRICAL CONDUCTIVITY, AND BLACK LIQUOR SUPPLEMENT ON SINIGRIN CONCENTRATION AND MYROSINASE ACTIVITY IN  BRASSICACEAE MICROGREENS 

Examining Committee Dr. Iris Joye, Chair Dr. Michael Rogers, Advisor Dr. Amanda Wright, Co-Advisor Dr. Maria Corradini, Department Member TITLE: LIPID CRYSTALLINITY IN O/W EMULSIONS ALTERS IN VITRO LIPID DIGESTION KINETICS

Registration is now open for the online Introductory to Cheese Making Technology short course April 12 to 30, 2021  REGISTER NOW

  Registration is required for this free event Registration Title: Best Practices in COVID-19 Controls for Business: Lessons from NSF International’s Ambassador Program Partnerships with the State of Michigan 

Examining Committee Dr. Douglas Goff, Chair Dr. Loong-Tak Lim, Advisor Dr. Fernanda Peyronel, Co-Advisor Dr. Maria Corradini, Department Member TITLE: FOAMING PROPERTIES OF COLD BREW COFFEE

Examining Committee Dr. Donald Mercer, Chair Dr. Michael Rogers, Advisor Dr. Maria Corradini, Advisory Committee Member Dr. Loong-Tak Lim, Department Member TITLE: SOUS VIDE COOKING CHANGES LIPID BIOACCESSIBILITY OF EGG YOLKS

Examining Committee Dr. Lisa Duizer, Chair Dr. Michael Rogers, Advisor Dr. Benjamin Bohrer, Advisory Committee Member Dr. Alejandro Marangoni, Department Member TITLE: DEGREE OF DONENESS OF COOKED BEEF LONGISSIMUS MUSCLE ALTERS LIPID BIOACCESSIBILITY

This course is designed for small to large scale manufacturers, suppliers and retailers. Of particular interest to those in production, quality assurance, R&D and technical sales. This course is also suitable for those interested in starting their own ice cream manufacturing business, whether they have previous ice cream making experience or not.