Final Examination for the Degree of MSc - Stevan Cucic Examining Committee Dr. Michael Rogers, Chair Dr. Jeffrey Farber, Advisor Dr. Mansel Griffiths, Co-Advisor Dr. Gisele LaPointe, Department Examiner TITLE: Development of a prototype rapid method for the detection of Escherichia coli and Salmonella enterica subspecies enterica serovar Newport based on phage amplification and detection of progeny phage by Loop Mediated Isothermal Amplification
2nd Food Safety Symposium "Salmonella, the next frontier!" Brought to you by the University of Guelph Canadian Research Institute for Food Safety (CRIFS) in collaboration with bioMérieux Wednesday, November 1, 2017 8:45 am - Symposium Lunch provided with registration 1:45-4:45pm - Afternoon Workshop (limited to 50 people)
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
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.