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Vibrio 2019 Montreal

Vibrio 2019 The Biology of Vibrios

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The International Conference on the Biology of Vibrios (ICBV) is the only intern
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.
Cheese making lab

Cheese Making Technology Short Course

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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. 
Food Science building

Food Science Research Day

Save the date for the Department of Food Science Research Day 2020 Graduate Student and Faculty present their research in the areas of Food Safety / Microbiology Food Chemistry Food Processing To be added to our email list for updates, please email fsevents@uoguelph.ca

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