With this current pandemic, questions around manufacturing and food safety are becoming a bigger concern for those in the production and distribution chain, as well as consumers. Here are five of the biggest questions pertaining to food safety, and answers that may help. Food Science and Agricultural Chemistry Course Coordinator Eby Noroozi tackles some of the issues.
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Published on: 12 Jun 2020
Science leads the response to COVID-19. These 25 scientists are tackling the other global challenges
The World Economic Forum created the Young Scientists Community in 2008, to engage leaders with science and the role it plays in society. The class of 2020 represents 25 researchers at the forefront of scientific discovery from 14 countries across the world.
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Published on: 1 Jun 2020
While meat packing plants have become virus hot spots, there have been no reported cases from food or food packaging. Experts explain why.
The odds of contracting COVID-19 by eating food processed in a slaughterhouse impacted by outbreaks are 鈥渃lose to zero,鈥� food safety experts say. Food processing plants have been particularly hard hit by outbreaks of COVID-19, with many forced to temporarily shut down as the fast-moving virus spreads among workers. The Cargill plant south of Calgary has taken the toughest blows, with 921 cases of the virus recorded among 2,000 employees.
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Published on: 11 May 2020
Can food transmit COVID-19? Should we wear masks and gloves while shopping? Should we wipe down groceries? Cash or credit? These questions and more are answered by 蘑菇短视频 expert.
Jennifer Ronholm is an Assistant Professor cross-appointed to the Departments of Animal Science and Food Science and Agricultural Chemistry. Her research interests include using the latest next-generation sequencing techniques to study how the microbiome of food-producing animals affects food quality, as well as how the microbiome of the food we eat affects human health.
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Published on: 6 May 2020
A routine trip to the grocery store can be complicated by a boatload of questions in the age of COVID-19.
The pandemic has left many shoppers wondering whether they need to sanitize their cardboard cereal boxes or plastic yogurt containers before unloading their grocery bags.
But several experts say washing your hands is more important than wiping down every item you put in the fridge.
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Published on: 30 Mar 2020
Congratulations to Eby Noroozi, MSc'78 (Food Science and Agricultural Chemistry) for receiving the Sovereign's Medal for Volunteers. The Sovereign鈥檚 Medal for Volunteers recognizes living Canadians who have made a significant, sustained and unpaid contribution to their community, in Canada or abroad. Non-Canadians are also eligible if their contribution brings benefit or honour to Canadians or to Canada.
The citation reads:
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Published on: 12 Feb 2020
Congrats to Ebrahim Noroozi, Lab Manager (Food Science and Agricultural Chemistry) who was recognized for his excellence recently by both the Canadian Registered Safety Professionals (Individual Award) and the Iranian Food Science and Technology Association (Food Scientist of the Year-Academic Category).
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Published on: 16 Sep 2019
Concerns they might be contaminated with norovirus, a highly contagious virus that continues that causes gastroenteritis.
Quebec recalled frozen raspberries imported from Chile this week over concerns they might be contaminated with norovirus.
The norovirus is a highly contagious virus that continues to thrive when frozen and causes gastroenteritis, which manifests itself with diarrhea, vomiting and stomach pain. The symptoms develop between 12 and 24 hours after exposure.
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Published on: 17 Jun 2019
By Laura Webb and Mandy Jian
If you are interested in expanding your professional network and experience in the food industry, please read this post to get more insight in getting involved with the Food Science Association, and/or apply your food science trivia by joining next year鈥檚 College Bowl team!
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Published on: 10 Apr 2019
La population est de plus en plus pr茅occup茅e par la pr茅sence de contaminants chimiques dans les aliments et l鈥檈au potable. 芦聽Et pour cause, car l鈥檋umain est expos茅 脿 un cocktail de milliers de substances chimiques聽禄, affirme St茅phane Bayen, professeur adjoint au d茅partement des sciences de l鈥檃limentation et de chimie agricole de l鈥橴niversit茅 蘑菇短视频.
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Published on: 11 Feb 2019
Mais comment d茅veloppe-t-on de nouveaux ingr茅dients fonctionnels? Avec 茅norm茅ment de rigueur scientifique et de patience, comme en font foi les travaux de recherche de Salwa Karboune, professeure adjointe et doyenne 脿 la recherche au d茅partement des sciences des aliments et d鈥檃griculture 脿 l鈥橴niversit茅 蘑菇短视频. 芦 Nous savons aujourd鈥檋ui que le microbiote intestinal est, en quelque sorte, le cerveau de notre sant茅 禄, affirme Mme Karboune. C鈥檈st pourquoi il est si important d鈥櫭﹖udier les compos茅s qui favorisent la sant茅 intestinale.
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Published on: 17 Jan 2019
In a recent episode of 聽, Professor Salwa Karboune gaves viewers a birds-eye view of her work to define the antimicrobial activity of certain natural ingredients and better understand how they interact with each other. 鈥淭he more we understand this, the more we will be able to modulate the ingredients in such a way that they function appropriately in our food products鈥�.聽
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Published on: 21 Sep 2018
NutriPulse has captured 3rd聽 place in the 2018 World Vision Food Security Social Innovation challenge!聽 聽Co-Founders and PhD candidates Josephine Ampofo (FdSci), Adeyemi Adegbenjo聽(BRE) and Zeyan Zhong聽 (FdSci) will spend the next year building their project.
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Published on: 13 Aug 2018
(Op-ed by Lawrence Goodridge, Associate Professor and Director of the Food Safety and Quality Program in the Food Science and Agricultural Chemistry Department at 蘑菇短视频)
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Published on: 3 Jul 2018
Dozens of 蘑菇短视频 researchers will participate in two of the five 鈥溾�� announced Thursday, Feb. 15, by the federal government and funded under its聽.
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Published on: 19 Feb 2018
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