FOOD FRAUD: DO YOU KNOW WHAT YOU’RE EATING? 7:30 – 8:30 AM Registration and Coffee Visit the Tradeshow and Poster Displays 8:30 – 9:00 AM Welcome and Opening Remarks Mansel Griffiths, Professor Emeritus, University of Guelph Poster Contest – 2 minute Student Presentations
Brought to you by bioMérieux and the Canadian Research Institute for Food Safety (CRIFS), University of Guelph
Kathleen Hefferon Department of Food Science and Technology, Cornell University
DEFENCE ANNOUNCEMENT Final Examination for the Degree of PhD SAEED MIRZAEE GHAZANI Examining Committee Dr. Paul Spagnuolo, Chair Dr. Alejandro Marangoni, Advisor Dr. Amanda Wright, Student Advisory Committee Member Dr. Loong-Tak Lim, Department Member Dr. Kiyotaka Sato, External Examiner (Skype) TITLE: MOLECULAR ORIGINS OF COCOA BUTTER TRICLINIC POLYMORPHISM
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.
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.