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MSc Defence - XUEYANG WU "The Food Safety Significance of the Persister State Within Shiga-Toxin Producing Escherichia Coli 0157:H7"

Examining Committee Dr. Iris Joye, Chair Dr. Keith Warriner, Advisor Dr. Kari Dunfield, Advisory Committee Member Dr. Lawrence Goodridge, Department Member TITLE: THE FOOD SAFETY SIGNIFICANCE OF THE PERSISTER STATE WITHIN SHIGA-TOXIN  PRODUCING ESCHERICHIA COLI 0157:H7 ABSTRACT: The persister state is an induced dormancy and has previously been shown to provide cells with temporal antibiotic resistance. In the current study, it was found that the persister state was encountered in...

MSc Defence - VIVIAN LY "Survival and Virulence of Listeria Monocytogenes During Long-Term Storage on Chocolate Liquor, Corn Flakes and Dry-Roasted Pistachios"

Examining Committee Dr. Paul Spagnuolo, Chair Dr. Jeff Farber, Advisor Dr. Gisele LaPointe, Advisory Committee Member Dr. Lawrence Goodridge, Department Member TITLE: SURVIVAL AND VIRULENCE OF LISTERIA MONOCYTOGENES DURING LONG-TERM STORAGE ON CHOCOLATE LIQUOR, CORN FLAKES AND DRY-ROASTED PISTACHIOS ABSTRACT: Low-moisture foods (LMFs) are increasingly implicated in foodborne illness outbreaks and recalls. LMFs inhibit Listeria monocytogenes growth but support its long-term survival which...
Cheese making lab

Cheese Making Technology Short Course

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
bean to bar chocolate

Chocolate short course: The science behind a dark chocolate bar

Chocolate Science Short Course Learn about the science behind making a dark chocolate bar.   Work with Forastero, Criollo and Trinitario beans to learn about the physical characteristics of the fermented and dried beans.    Evaluate aromas, flavours and texture. Understand the chemistry of roasting and conching steps as well as the role of each ingredient. Who is the course designed for? Artisan bean/farm to bar companies or prospective companies General public for personal interest  ...
Ice cream course lab

Ice Cream Technology Short Course

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.

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