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Anti-Inflammatory Activity of Isomaltodextrin in a C57BL/6NCRL Mouse Model With Lipopolysaccharide-Induced Low-Grade Chronic Inflammation

DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc FoodScience - MELISSA HANNExamining Committee Dr. Lisa Duizer, Chair Dr. Yoshi Mine, Advisor Dr. Rong Cao, Advisory Committee Member Dr. Paul Spagnuolo, Department Member TITLE: ANTI-INFLAMMATORY ACTIVITY OF ISOMALTODEXTRIN IN A C57BL/6NCRL MOUSE MODEL WITH LIPOPOLYSACCHARIDE-INDUCED LOW-GRADE CHRONIC INFLAMMATION

50th Anniversary of the Food Science Department

Join us in celebrating the 50th Anniversary of the Department of Food Science Open house reception starting at 4:30pm  Tours of our newly renovated pilot plants, baking, fermentation and formulation labs Sample beer, cheese curds, cured meats, and ice cream Gala dinner at 6:00pm 

3rd Annual Food Safety Symposium

Brought to you by bioMérieux  and the Canadian Research Institute for Food Safety (CRIFS), University of Guelph

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 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. 

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