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MSc Food Science defence "Development of a prototype rapid method for the detection of Escherichia coli and Salmonella enterica subspecies enterica serovar Newport ...

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

Food Safety Symposium "Salmonella, the next frontier!"

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)

MSc Food Science defence "Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards"

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 

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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