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’s College Bowl team!
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Published on: 10 Apr 2019
La population est de plus en plus prĂ©occupĂ©e par la prĂ©sence de contaminants chimiques dans les aliments et l’eau potable. «ĚýEt pour cause, car l’humain est exposĂ© Ă un cocktail de milliers de substances chimiquesĚý», affirme StĂ©phane Bayen, professeur adjoint au dĂ©partement des sciences de l’alimentation et de chimie agricole de l’UniversitĂ© Â鶹AV.
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Published on: 11 Feb 2019
Mais comment dĂ©veloppe-t-on de nouveaux ingrĂ©dients fonctionnels? Avec Ă©normĂ©ment de rigueur scientifique et de patience, comme en font foi les travaux de recherche de Salwa Karboune, professeure adjointe et doyenne Ă la recherche au dĂ©partement des sciences des aliments et d’agriculture Ă l’UniversitĂ© Â鶹AV. « Nous savons aujourd’hui que le microbiote intestinal est, en quelque sorte, le cerveau de notre santĂ© », affirme Mme Karboune. C’est pourquoi il est si important d’étudier les composĂ©s qui favorisent la santĂ© intestinale.
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Published on: 17 Jan 2019
In a recent episode of Ěý, 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. “The 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”.Ěý
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Published on: 21 Sep 2018
NutriPulse has captured 3rdĚý place in the 2018 World Vision Food Security Social Innovation challenge!Ěý ĚýCo-Founders and PhD candidates Josephine Ampofo (FdSci), Adeyemi AdegbenjoĚý(BRE) and Zeyan ZhongĚý (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 Â鶹AV)
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Published on: 3 Jul 2018
Dozens of Â鶹AV researchers will participate in two of the five “” announced Thursday, Feb. 15, by the federal government and funded under itsĚý.
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Published on: 19 Feb 2018
However, Lawrence Goodridge, the director of Â鶹AV's food safety and quality program, said the practice of thoroughly washing infected lettuce won't make it safe for consumption.
"That is actually untrue, that is not the case," he said.Ěý"Washing lettuce or any fresh produce that may be contaminated with bacteria is a not a way to ensure its safety."​
"The number of bacteria that one must consume to become sick isĚýso low — and when you wash a lettuce or any fresh produce, you cannot wash away 100Ěýper cent of the bacteria."
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Published on: 8 Jan 2018
Unlike alcohol, which kills bacteria and toxins, Lawrence Goodridge argues, integrating cannabis in the place of alcohol may require a very different production process. “Because cannabis is a plant, there are certain concerns -- like the possibility of pesticides used in production, or the type of fertilizer used, or the potential presence of heavy metals that could be toxic to humans,” the Â鶹AV food safety expert explained to BNN in a telephone interview.
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Published on: 7 Nov 2017
The Honourable Kirsty Duncan, Minister of Science, announced a total investment of $52 million from the Canada Foundation for Innovation (CFI) John R. Evans Leaders Fund for 220 new infrastructure projects nationally. Among the 51 universities across the country with funded projects, Â鶹AV leads the pack with an impressive number — 23 projects totaling $4.2 million — in this latest round of the funding competition.
Congratulations to Faculty members Valérie Gravel (Plant Science) and Salwa Karboune (Food Science) who were among the recipients.
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Published on: 17 Aug 2017
The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in Â鶹AV’s Department of Food Science and Agricultural Chemistry.
Read more in the
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Published on: 20 Jun 2017
Congratulations to Hoshahalli S. Ramaswamy of the Department of Food Science and Agricultural Chemistry who will be inducted into the Royal Society of Canada on November 18, in Kingston, Ontario.Ěý The Royal Society of Canada announced the 2016 Fellows on September 7; Professor Ramaswamy is one of ten Â鶹AV researchers this year to receive this honour.
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Published on: 8 Sep 2016
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