Past Events

Suitable for both commercial and artisanal ice cream producers, this course covers a complete range of topics, including mix manufacture, ice cream freezing, formulations for dairy and non-dairy products, formulation and overrun calculations, mix ingredients, ice cream flavours, sensory analyses and textural quality, microbiological quality, confection and novelty manufacture, and product development trends.

Title: Estimated Reduction in the Burden of non-typhoidal Salmonella Illness in Canada circa 2019 Speaker: Brendan Dougherty, Acting Senior Epidemiologist, Public Health Agency of Canada

Title:   How well do you know Nutrition Labelling?      Speakers: 

In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource) and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which is surface ripened but is predominantly coagulated by rennet. The practical knowledge gained during this course can be applied to create or improve the production of any of many soft ripened cheeses, and will help understand the principles of surface ripening.

Title: Process Validation and Challenge Testing of Foods Speaker: S. Balamurugan, Research Scientist, Guelph Research and Development Centre, Agriculture and Agri-Food Canada  

Title: Tailor-making hybrid functional protein ingredients from dairy and plant side streams  

A 3-year graduate research assistantship at PhD. level is available in the Department of Food Science under the supervision of Dr. Loong-Tak Lim. This position supports a collaborative research project funded by Ontario Ministry of Agriculture, Food and Rural Affairs, involving researchers from the Department of Food Science and other research units at the University of Guelph.

Examining Committee Dr. Don Mercer, Chair Dr. Paul Spagnuolo, Advisor Dr. Maria Corradini, Co-Advisor Dr. Yoshinori Mine, Department Member TITLE: Avocado-containing Diet for the Treatment and Prevention of Relapse of Acute Myeloid Leukemia in Mouse Models

Examining Committee Dr. Gisèle LaPointe, Chair Dr. Keith Warriner, Advisor Dr. Ryan Prosser, Co-Advisor Dr. Lawrence Goodridge, Department Member TITLE: Application of Advanced Oxidation Process as a Pre-Oxidation Step for Spent Lettuce Wash Water and for Decontaminating Fruit and Sliced Mushrooms