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Guelph Food Safety Seminar - The Impact of Technology on Food Safety Culture

Title:  The Impact of Technology on Food Safety Culture Speaker: Paul Medeiros, Managing Director, Consulting, Technical & Retail Audit Services, North America, NSF International  No registration required. Please invite all interested colleagues.   Not in Guelph? Join us by webinar!Webinar instructions: Meeting Name:  Guelph Food Safety Seminar Series (GFSS) Monthly Seminar When: Wed, Mar 11, 2020 Time: 10:00-11:00am (Eastern Time) To join the meeting: ...

Postponed: Food Science Graduate Research Day

This inaugural Food Science Graduate Research Day will provide the opportunity to Food Science graduate students to highlight their academic achievements and communicate their cutting-edge research to fellow academics and the Canadian Food Sector. MSc and PhD Food Science graduate students will present their research in the areas of Food Safety/Microbiology Food Chemistry Food Processing   Agenda Morning -  8:00  Light Breakfast and Registration  8:30 ...
bean to bar chocolate

Cancelled - Chocolate short course: The science behind a dark chocolate bar

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Chocolate Science Short Course Learn about the science behind making a dark chocolate bar. Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans. Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient. Who is the course designed for? Artisan bean/farm to bar companies or prospective companies General public for personal interest Employees of...
Ice cream course lab

Ice Cream Technology Short Course

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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.

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