Potential Use of Whole Genome Sequencing for the Canadian Food Industry Brought to you by the Canadian Research Institute for Food Safety (CRIFS) - University of Guelph, in collaboration with Illumina $75 in Canadian funds (includes symposium, lunch, and coffee break)
2nd Food Safety Symposium "Salmonella, the next frontier!" Brought to you by the University of Guelph Canadian Research Institute for Food Safety (CRIFS) in collaboration with bioMérieux Wednesday, November 1, 2017 8:45 am - Symposoium Lunch provided with registration 1:45-4:45pm - Afternoon Workshop (limited to 50 people)
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.
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.