Food Safety & Science Across Canada - The University of British Columbia
Virtual, Event
November 18, 2021
3:00 pm – 4:30 pm
Join us on November 18 (3pm – 430pm ET), and explore Food Innovation Research at the University of British Columbia.
- Preparing for the Future Food: Novel Food Processing Technologies (Dr. Anubhav Pratap-Singh)
- Encapsulation of bioactive compounds by spray drying techniques (Dr. Alberto Baldelli)
- Pulsed UV light in food processing (Ronit Mandal)
- Production of high loading insulin nanoparticles suitable for powder delivery by spray drying technique (Yigong Guo)
- Protein nanofibrils in food processing (Dr. Derek Dee)
Description: This 4 part series on Food Safety & Science Across Canada is organized by IAFNS and researchers with the following universities: McGill University, University of Manitoba, University of British Columbia, Dalhousie University. Join current scientists – including graduate stuents and early career scientists – as they share their latest research on food safety, food science and nutrition.
On November 18, UBC scientists will present and discuss:
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- Preparing for the Future Food: Novel Food Processing Technologies (Dr. Anubhav Pratap-Singh)
- Encapsulation of bioactive compounds by spray drying techniques_ (Dr. Alberto Baldelli)
- Pulsed UV light in food processing (Ronit Mandal)
- Production of high loading insulin nanoparticles suitable for powder delivery by spray drying technique (Yigong Guo)
- Protein nanofibrils in food processing (Dr. Derek Dee)
On December 8 (3pm – 430pm ET), we will explore Food Innovation Research Across Canada with presenters from Dalhousie University and the University of Manitoba.
Information is available on the Complete Webinar series.