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
Monday, November 8th, 2021 8:30 AM to Friday, November 26th, 2021 5:00 PM
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.
Wednesday, November 10th, 2021 10:30 AM to 12:00 PM
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
Wednesday, November 17th, 2021 10:30 AM to 12:30 PM
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
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
Wednesday, November 24th, 2021 10:30 AM to 12:00 PM
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. 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
Examining Committee
Dr. Massimo Marcone, Chair
Dr. Dr. Iris Joye, Advisor
Dr. Paul Spagnuolo, Co-Advisor
Dr. Maria Corradini, Department Member
TITLE: Anthocyanins in Blue and Purple Wheat: Characterization and Stability Upon Processing