Free admission - Everyone welcome Kick off your summer with the University of Guelph at SummerFest on the Green! Come find OAC to get a taste of ice cream developed by the Department of Food Science or design your ideal planter box with the Department of Plant Agriculture. Free ice cream from the Department of Food Science, with additional samples of our beer ice cream -
Title: Feasibility study investigating the microbiological hazards associated with meat and poultry hunted by the First Nation community of Fort Albany, Ontario Speaker: Richard Meldrum, Associate Director, School of Occupational and Public Health, Ryerson University No registration required. Please invite all interested colleagues. See attachments for announcement and speaker's bio/abstract
Hoda Yeganehjoo, PhD, RD Department of Clinical Nutrition, School of Health Professions, UT Southwestern Medical Center, Dallas, TX May 31, 2018 10:00 - 11:00 am Food Science building - room 241
Title: Novel strategies for controlling necrotic enteritis in poultry: towards reducing antibiotic use in food production Speaker: Dion Lepp, Biologist, Agriculture and Agri-Food Canada, Guelph Research and Development Centre No registration is required. Please invite all interested colleagues.
Final Examination for the Degree of MSc - RUILI QI Examining Committee Dr. Loong-Tak Lim, Chair Dr. Yoshi Mine, Advisor Dr. Rong Cao, Advisory Committee Member Dr. Gisele LaPointe, Department Member TITLE: Anti-inflammatory Activity of Rubus suavissimus S. Lee leaf extract in a C57BL/6J Mouse Model with LPS-induced Low-grade Chronic Inflammation
Title: Multi-provincial outbreak of E. coli O157:H7 associated with romaine lettuce, December 2017 to January 2018 Speaker: Tanis Kershaw, Epidemiologist, Public Health Agency of Canada, Outbreak Management Division NO registration required. Please invite all interested colleagues. See attachments for announcement and speaker's bio.
A scientist walks into a kitchen: Garlic at the air/water interface Meringues are a cornerstone for the pastry chef. They help create a variety of sweet & delicious morsels such as nougat, angel food cake, soufflés and mousses. For those of us with a sweet tooth, the addition of garlic to these preparations is nothing short of counterintuitive. It is in this, non-obvious culinary use of garlic, that the beauty of science makes us transform the kitchen into a laboratory. Find out why… Guest Speaker - César Vega, PhD