Examining Committee
Dr. Massimo Marcone, Chair
Dr. Ira Mandell, Advisor
Dr. Benjamin Bohrer, Co-Advisor
Dr. Shai Barbut, Department Member
TITLE: COMPARISON OF MULTIPLE TECHNIQUES TO DETERMINE SALEABLE LEAN YIELD IN PORK CARCASSES
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.
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
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: