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Activated Release of Salicylaldehyde and Hexanal from Imidazolidinetitle: Precursors Embedded in Ec-Peo Nonwovens to Preserve Fresh Produce

DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc Food Science for CAIHUA SHI Examining Committee Dr. Lisa Duizer, Chair Dr. Loong-Tak Lim, Advisor Dr. Keith Warriner, Advisory Committee Member Dr. Alejandro Marangoni, Department Member TITLE: ACTIVATED RELEASE OF SALICYLALDEHYDE AND HEXANAL FROM IMIDAZOLIDINE PRECURSORS EMBEDDED IN EC-PEO NONWOVENS TO PRESERVE FRESH PRODUCE Abstract:

Induction of the Persister Dormant State in Shiga Toxin-Producing Escherichia Coli by Agents Encountered in the Soil Environment

DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc Food Science for CHELSEY TREMBLAYExamining Committee Dr. Art Hill, Chair Dr. Keith Warriner, Advisor Dr. Joseph Odumeru, Advisory Committee Member Dr. Gisele LaPointe, Department Member TITLE: INDUCTION OF THE PERSISTER DORMANT STATE IN SHIGA TOXIN-PRODUCING  ESCHERICHIA COLI BY AGENTS ENCOUNTERED IN THE SOIL ENVIRONMENT

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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