Final Examination for the Degree of MSc - Jane Ong Examining Committee Dr. Loong-Tak Lim, Chair Dr. Lisa Duizer, Advisor Dr. Douglas Goff, Advisory Committee Member Dr. Alejandro Marangoni, Department Examiner TITLE: Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards
Final Examination for the Degree of PhD - NILOUFAR RAFIEE TARI Examining Committee Dr. Michael Rogers, Chair Dr. Milena Corredig, Co-Advisor Dr. Ming Fan, Advisory Committee Member Dr. Gisele LaPointe, Department Member Dr. Mark Fenelon, External Examiner TITLE: Effect of Milk Protein Composition in a Model Infant Formula on In Vivo and In Vitro Gastric Digestion Behaviour and Physiological Responses
Seminar Guest Speaker DR. MARK FENELON Head of Food Programme, Teagasc Food Research Centre - Agriculture and Food Development Authority Teagasc, Ashtown, Dublin TITLE: NEW DEVELOPMENTS WITHIN THE FOOD RESEARCH PROGRAMME AT TEAGASC
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.
Final Examination for the Degree of PhD - HANIE AHMADI Examining Committee Dr. Yoshi Mine, Chair Dr. Loong-Tak Lim, Advisor Dr. Sampathkumar Balamurugan, Co-Advisor Dr. Keith Warriner, Department Member Dr. Claudia Narvaez, External Examiner TITLE: Thermal Stability of Encapsulated Listeria Bacteriophage and Its Efficacy Against Listeria monocytogenes in Ready-To-Eat Meats
Final Examination for the Degree of PhD - AFSANEH NAJARIAN Examining Committee Dr. Loong-Tak Lim, Chair Dr. Mansel Griffiths, Co-Advisor Dr. Milena Corredig, Advisory Committee Member Dr. Gisele LaPointe, Department Member Dr. Jeremy Burton, External Examiner TITLE: IMPACT OF PROTEOBIOTICS SECRETED BY LACTOBACILLUS ACIDOPHILUS LA-5 ON CLOSTRIDIUM DIFFICILE VIRULENCE FACTORS
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.
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