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Matrix Effect on Fat Crystallization in Laminated Bakery Products

ANNOUNCEMENT Final Examination for the Degree of MSc KRISTIN MATTICE Examining Committee Dr. Paul Spagnuolo, Chair Dr. Alejandro Marangoni, Advisor Dr. Amanda Wright, Advisory Committee Member Dr. Iris Joye, Department Examiner TITLE: Matrix Effect on Fat Crystallization in Laminated Bakery Products

Fat and Oleogel Structure Within Pâté and Their Influence on Texture and Sensory Attributes

ANNOUNCEMENT Final Examination for the Degree of MSc BRIAN ECKYMAN TIENSA   Examining Committee Dr. Paul Spagnuolo, Chair Dr. Shai Barbut, Advisor Dr. Massimo Marcone, Advisory Committee Member Dr. Ben Bohrer, Department Examiner   TITLE: Fat and Oleogel Structure Within Pâté and Their Influence on Texture and Sensory Attributes  

Investigating the effect of postharvest parameters on ‘Redhaven’ peaches

ANNOUNCEMENT Final Examination for the Degree of MSc CARLY FLEMMING Examining Committee Dr. Yoshi Mine, Chair Dr. Lisa Duizer, Advisor Dr. Amy Bowen, Advisory Committee Member Dr. Donald Mercer, Department Examiner TITLE: Investigating the effect of postharvest parameters on ‘Redhaven’ peaches

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)

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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