Examining Committee Dr. Donald Mercer, Chair Dr. Michael Rogers, Advisor Dr. Maria Corradini, Advisory Committee Member Dr. Loong-Tak Lim, Department Member TITLE: MOLECULAR FEATURES OF 1,3:2,4 DIBENZYLIDENE-D-SORBITOL (DBS) THAT DRIVE SELF-ASSEMBLY ABSTRACT:
Examining Committee Dr. Yoshi Mine, Chair Dr. Keith Warriner, Advisor Dr. Jeffrey Farber, Advisory Committee Member Dr. Gisele LaPointe, Department Member TITLE: CONTRIBUTION OF THE PERSISTER STATE OF TOLERANCE OF ESCHERICHIA COLI 0157: H7 TO STRESSES ENCOUNTERED WITHIN THE FRESH PRODUCE CHAIN ABSTRACT:
Examining Committee Dr. Yoshi Mine, Chair Dr. Iris Joye, Advisor Dr. Michael Rogers, Advisory Committee Member Dr. Massimo Marcone, Department Member TITLE: EFFECT OF TEMPERATURE-RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF POWDERED EGG WHITE PROTEIN ABSTRACT:
Examining Committee Dr. Yoshi Mine, Chair Dr. Jeffrey Faber, Advisor Dr. Sampathkumar Balamurugan, Co-Advisor Dr. Keith Warriner, Department Member TITLE: UV RESPONSE OF CRONOBACTER SAKAZAKII IN BUFFER AND PARTLY SKIMMED MILK USING A LOW-PRESSURE COLLIMATED BEAM AND DEAN FLOW-THROUGH REACTOR ABSTRACT:
Examining Committee Dr. Iris Joye, Chair Dr. Gisele LaPointe, Advisor Dr. Arthur Hill, Advisory Committee Member Dr. Lawrence Goodridge, Department Member TITLE: CHARACTERIZING BACTERIAL DIVERSITY IN UNDEFINED DAIRY STARTER CULTURES USED FOR CHEDDAR CHEESE PRODUCTION ABSTRACT:
DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc - ZIYU (AMY) ZHOU Examining Committee Dr. Michael Rogers, Chair Dr. Benjamin Bohrer, Advisor Dr. Lisa Duizer, Advisory Committee Member Dr. Shai Barbut, Department Member TITLE: ASSESSING VARIATION IN CARCASS WEIGHT AND LEANNESS OF ONTARIO PORK ABSTRACT:
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?
This inaugural Food Science Graduate Research Day will provide the opportunity to Food Science graduate students to highlight their academic achievements and communicate their cutting-edge research to fellow academics and the Canadian Food Sector. MSc and PhD Food Science graduate students will present their research in the areas of Food Safety/Microbiology Food Chemistry Food Processing Agenda Morning -
Title: The Impact of Technology on Food Safety Culture Speaker: Paul Medeiros, Managing Director, Consulting, Technical & Retail Audit Services, North America, NSF International
The 2020 Cheese Making Technology short course is cancelled. The course is being planned for April 2021.