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June 22-26, 2015

Introduction
Introduction to
to Food
FoodScience
Science
This practical and informative course provides participants with
foundational knowledge related to all aspects of food science presented
by world-renowned experts. This course is designed for anyone
working in the food industry or a peripheral field that wishes to increase
their knowledge in Food Chemistry, Food Processing & Engineering,
Sensory Science, Food Safety, Food Packaging and Functional Foods &
Nutraceuticals.

The course is designed to give you a five-day overview of the most

relevant aspects of food science typically covered over our 4-year
undergraduate program!

Ideal preparation course for the

IFT Certified Food Scientist exam!
Introduction to Food Science
Learning Objectives
1) Garner a basic appreciation in food chemistry focusing on the
primary macronutrients: lipids, proteins and carbohydrates.

2) Provide a foundational knowledge to complex multi-disciplinary

topics ranging from sensory science to food packaging.

3) Highlight the interrelationship between food processing, safety

and quality.

4) Unify the breadth of topics pertaining to food science and health.

Introduction to Food Science
Topics

Physical Properties of Foods: This section covers the Sensory Science: This section is an introduction to

fundamentals of the physical chemistry of foods and the sensory science. Students will gain an understanding of
underlying principles that govern their stability. Selected the factors contributing to sensory perception of foods.
topics related to the physical chemistry and physics of Sensory methodology and statistical tools for evaluation
the major components in food materials such as lipids, of all sensory aspects of food will be provided and
proteins, carbohydrates and water, will be discussed. students will gain experience with implementation,
statistical analysis and interpretation of sensory data.
Lipid Chemistry: Topics related to the chemistry
Consumer sensory testing methods will also be
(physical, organic and analytical) and physics of lipids
discussed.
including emulsions and emulsifiers and fat crystal
networks will be outlined. Industrial reactions such as Food Safety: Important groups of microorganisms

hydrogenation and intersterification and deteriorative associated with food infections and intoxications are
oxidative reactions will be covered in detailed. discussed in this course. Intrinsic and extrinsic factors
and their relationship to microbial growth, control of
Protein Chemistry: Utilization of proteins in the food
microorganisms by food processing and application of
industry is essential for structuring foods in meat, dairy
Hazard Analysis Critical Control Points (HACCP)
and grain based foods. An overview of the physical
programs are also discussed.
properties and chemical reactions germane to food
protein chemistry will be provided. Functional Foods: The course examines the relation of
functional foods and nutraceuticals (FFN) to food and
Carbohydrate Chemistry: The chemistry and
drugs. The safety and efficacy of individual FFN
biochemistry of the major components of foods
products, and the regulatory issues that influence the
carbohydrates are introduced in this course. In addition,
development and commercialization of FFN in global
an overview of some of the reactions and changes in food
markets are emphasized.
components, which occur during processing, handling
and storage will be presented. Food Packaging: Functions of packaging in food
preservation systems will be examined using a review
Food Processing & Engineering: Food processes and
of current packaging materials, their properties,
the relationships between chemistry, microbiology, and
production methods and applications for specific
engineering as they apply to food processing are
products. Additional topics include regulatory,
discussed. The following topics are included: high and
environmental and marketplace influences on food
low temperature processes, moisture control and
packaging choices.
intermediate moisture foods, concentration and
dehydration processes, and novel food processing
techniques.
 Introduction to Food Science
Agenda

Monday Tuesday Wednesday Thursday Friday

June 22 June 23 June 24 June 25 June 26
Physical Protein Food Food Safety Food
Chemistry of Chemistry Processing & Packaging
Foods Engineering

Dr. Rogers Dr. Brock Dr. Mercer Dr. Warriner Dr. Lim
Lunch Lunch Lunch Lunch Lunch
Lipid Carbohydrate Sensory Functional Adjourn
Chemistry Chemistry Science Foods

Dr. Marangoni Dr. Ragaee Dr. Duizer Dr. Spagnuolo

Thursday June 25 Optional Dinner

 Introduction to Food Science
Registration
Speakers
&
Location
Biographies
Dr. Michael Rogers is as an Associate Professor and held faculty positions at Rutgers University
and the University of Saskatchewan and as the Center Director for the Gastrointestinal Physiology
Center at New Jersey’s Institute of Food, Nutrition & Health. His research focus is on molecular
gels, self-assembly of nano-fibers, nanotechnology focusing on delivery of bioactives and on the
biophysics of digestion. He has published 50 referred research articles in journals such as ACS
Nano, Langmuir and the Journal of Physical Chemistry. He was awarded the Young Research
Scientist award from AOCS in 2015, the Endel Karmas award for teaching Excellence in food
science and the Directors award for scientific excellence through IFNH.

Dr. Alejandro G. Marangoni is a professor and Tier I Canada Research Chair Food, Health
and Aging at the University of Guelph. His work concentrates on the physical properties of
foods, particularly fat crystallization and structure. He has published over 200 refereed
research articles, 50 book chapters, 9 books, and 14 patents. He is the recipient of many
awards including a Premier’s Research Excellence Award, two Distinguished Researcher
Awards from the Ontario Innovation Trust (2002), a Career Award from the Canadian
Foundation for Innovation, an E.W.R. Steacie Memorial Fellowship – given to the top 6
Canadian scientists from all disciplines - and the T.L. Mounts Award from AOCS in 2004.

Dr. Lisa Duizer completed a BASc in Nutrition and an MSc in Food Science at the University
of Guelph. She then went on to complete a PhD in Food Technology from Massey University
in New Zealand. Lisa is a sensory scientist and .she uses trained panels to characterize foods
and conducts consumer studies to understand liking of their sensory properties. She is a
researcher with the Agri-Food for Healthy Aging research group and is focused on studying
the sensory properties of foods designed for older adults as well as understanding changes
in sensory perception with aging. She has published more than 50 refereed papers and
presented numerous presentations on sensory evaluation.

Dr. Keith Warriner received his PhD in Microbial Physiology from the University College
of Wales Aberystwyth, UK. During the last fifteen years he has published more than 100
papers, book chapters, patents, and conference abstracts on food safety. His research
interests focus on food safety within meat processing and the fresh cut sectors. To this end,
his research team has advanced knowledge in the area of emerging pathogens,
intervention technologies and development of biosensor devices to detection of foodborne
hazards. He is frequently contacted by the media to provide commentary on food safety
issues and is the current President of the Ontario Food Protection Association.
Introduction to Food Science
Speakers Biographies
Dr. Jayne Bock is an Adjunct Professor and research associate whose areas of expertise
include grain quality, flour functionality, gluten structure and functionality, ingredient
interactions, and baking science. Her collaborative work has included investigating the
mechanism behind bran interference with gluten secondary structure, and developing new
methods to evaluate flour blend functionality for optimal processing performance.

Dr. Loong-Tak Lim is an international leader in biodegradable polymers, edible films and shelf-
life studies. He was a member of Husky Mold Injections before joining the Department of Food
Science. He has published numbers research articles in a vast array of fields and holds
numerous patents in the area of food packaging. He recently co-authored Poly(lactic acid):
Synthesis, Structures, Properties, Processing, and Applications (Wiley Series on Polymer
Engineering and Technology).

Dr.Sanaa Ragaee is an Adjunct Professor and research associate who has worked with OCIRC
since 2008. She is highly skilled in the fields of grain chemistry and biochemistry and has
worked on range of projects that include investigating the effects of processing on bioactive
components in cereal products, the functionality of different prebiotics on the shelf life and
quality of frozen dough, and developing high quality gluten-free products and high fiber
functional wheat products.

Dr. Paul Spagnuolo is an Assistant Professor at the School of Pharmacy at the University of
Waterloo. He is an expert in the study of the anti-cancer treatment applications of nutraceuticals.
He has participated in projects that have resulted in the discovery of 7 novel anti-cancer agents,
3 patents and 1 clinical trial. His research is featured in several high-impact journals such as
Cancer Research, Blood and Leukemia. Finally, Paul sits on the Board of Directors for the Natural
Health Products Research Society.

Dr. Don Mercer is an Associate Professor in the Department of Food Science at Guelph before
which he spent 14 years as a Senior Research Engineer at Kraft General Foods and 10 years at
AAFC in Ottawa and Guelph. He acquired is Ph.D in Chemical Engineering at the University of
Waterloo and he is a P.Eng. Currently, he is the only faculty in Food Science who is a Fellow of
the International Academy of Food Science & Technology.
 Introduction to
Food Science

Introduction to Food Science June 22-26, 2015

$1,195 plus HST (13%) for the Introduction to Food Science Course.

Includes tuition, a comprehensive course manual, refreshment breaks and

lunches, and a record of achievement.

Registration may be done online at

http://ennect.com/e2634

Location Contact
Department of Food Science [email protected]
50 Stone Rd. East www.foodscience.ca
Guelph, ON, N1G 2W1