Food Safety & Science Across Canada: Plant-Derived Bioactive Components - Research at the University of Manitoba
Virtual, Event
October 13, 2021
3:00 pm – 4:30 pm
Join us on October 13 (3pm – 430pm ET) and explore Food and Nutrition Science Research at the University of Manitoba.
Register Here (Registration is free)
Manitoba Agenda (for October 13 session with University of Manitoba)
Speaker Bios (for October 13 session)
Description: This 4 part series on Food Safety & Science Across Canada is co-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 October 13, University of Manitoba scientists will present and discuss:
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- Blood pressure-reducing effect of wheat bread formulated with leaf polyphenol extract (Dr. Rotimi Aluko)
- Phytochemicals in cereals as important components for grain-based functional foods: Phenolics as exemplary compounds (Dr. Trust Beta)
- Bioaccessible Phenolic Compounds in Canadian Hull-less Barley Varieties (Dr. Pamela Drawbridge)
Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.25 Continuing Professional Education Unit (CPEU) for completion of this live webinar. More information will be provided during the live event.
On November 18 (3pm – 430pm ET), we will explore Food Innovation Research at the University of British Columbia.
Information on the Complete Webinar Series is available.