OAC faculty, staff and students participate in numerous liaison and recruitment initiatives and campus events throughout the year. For further details on these activities and how you can contribute by representing OAC, contact Nancy Orso, OAC Communications Assistant.
April 30 to May 4 Cheese Making Technology Short Course
Offered through the Department of Food Science, here is the link to registration -http://ennect.com/e1483
Learn the
scientific and technological principles of cheese making through interactive
lectures, and apply them in hands-on cheese making laboratories.
In this
course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby,
Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed
cheese.
This practical and informative course provides participants with
knowledge of
• Milk quality, treatment and chemistry
• Processing,
ripening and packaging,
• Calculating yield and setting benchmarks
•
Sanitation and quality control
• Cheese grading
Who Should Attend?
• Production and research dairy personnel
• Managers of dairy processing
companies
• Ingredient suppliers
• Government personnel
• And anyone
else wanting to know about cheese
|
May 3 OAC Alumni Association Annual General Meeting and OAC Alumni Foundation Annual General Meeting
On Thursday, May 3, join the OAC Alumni Association AGM and OAC Alumni Foundation AGM at Creelman Hall.
Times:
OAC Alumni Association AGM at 3:00 pm;
OAC Alumni Foundation AGM at 4:15 pm. |
May 8 to 11 Fundamentals of Wheat Flour Properties Workshop
Offered through the Department of Food Science, here is the link to registration -
http://ennect.com/e1832
The workshop is
designed to address principles behind flour attributes as an ingredient in the
baking industry. The workshop is a combination of lectures and hands-on
laboratory activities that explore topics ranging from wheat grain morphology,
flour extraction and classification, measuring flour quality and assessing flour
interactions with modifiers. Hands-on group activities will explore the
principles governing these aspects.
|
May 29 to 31 International Food Risk Analysis Course
Offered through the Department of Food Science, here is the link to registration -
http://ennect.com/e1835
Current
food processors are vigorously challenged to reduce health risks associated with
food to minimum or zero levels. Can we reduce the probability and consequences
of something going wrong during manufacture and distribution of our products?
What is the risk associated with a particular new product, or process, or
market?
These are some of the questions that food processors must answer
on a regular basis. International Food Risk Analysis is designed to help food
industry personnel better understand how to assess, manage, and communicate
risks associated with foods
WHO SHOULD ATTEND?
• Small to large
scale manufacturers, suppliers and retailers who must deal with risk.
•
In particular, production and quality assurance personnel and retail supervisors
who require a deeper understanding of the principles of risk assessment, risk
management and risk communication.
WHY SHOULD YOU ATTEND?
• To
learn how to apply the principles of risk assessment to evaluate the impact and
likelihood of biological, physical and chemical hazards associated with
food.
• To learn more about risk-management strategies.
• To interact with
other food safety professionals.
• To learn how to make better decisions
under conditions of uncertainty.
• To better understand how to effectively
communicate risk to suppliers, customers, and your own
personnel
Instructor(s):
• Dr. Mansel Griffiths, Department of Food Science, University of
Guelph
• Dr. Valerie Davidson, Department of Engineering, University of
Guelph
• Dr. Arthur Hill, Department of Food Science, University of
Guelph,
• Dr. Nenge Azefor Njongmeta, Food Safety & Microbiology, Kraft
Foods- USA
• Dr. Massimo Marcone, Department of Food Science, University of
Guelph
• Dr. Angela Tellez, Department of Food Science, University of
Guelph
• Case studies: Campden BRI -UK |
June 15-17 Alumni Weekend
Join fellow alumni for a weekend of reunion
celebrations! The weekend begins on Friday with the OVC 150th Celebration
Reception and Dinner and the Star Party. Continue the festivities on Saturday at
the President's Luncheon where we honour the 50th anniversary classes.
Participate in one or more campus tours scheduled throughout the day such as the
Johnston Hall tour, Macdonald Institute Tour, OVC tours, the Ice Cream
Technology tour, etc. Join all reunion years at the Milestone Reception and
Dinner at 6 pm in Creelman Hall. Finish the night with the Alumni Pub at the
Brass Taps. Stay tuned for registration details. |
September 7 OAC AA Golf Tournament
The OAC Alumni Association Golf Tournament will be held Friday, September 7. More details and location to be announced. |
