Past Events

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Try our Citrus Saison Ice Cream at SummerFest on the Green 2018

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 - 

Feasibility study investigating the microbiological hazards associated with meat and poultry hunted by the First Nation community of Fort Albany, Ontario

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

MSc Defence - Ruili Qi

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

Guelph Food Safety Seminar - "Multi-provincial outbreak of E. coli O157:H7 associated with romaine lettuce, December 2017 to January 2018"

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.

Food Science Seminar - Guest Speaker Cesar Vega-Morales

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 

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