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CIFST Manitoba presents: Technical Talk — Analyzing allergenic proteins in grains using proteomics techniques
CIFST
CIFST Manitoba is hosting a technical presentation entitled "Analyzing allergenic proteins in grains using proteomics techniques" delivered by Dr. Maneka Malalgoda on Dec. 16th, 2021.
Dr. Maneka Malalgoda is an Assistant Professor in the Dept. of Food and Human Nutritional Sciences at the University of Manitoba. Her research focuses on grain protein and starch chemistry, processing quality and the biological activity of grain biomacromolecules.
Currently, Dr. Malalgoda's lab is investigating oat protein structure-function relationships, and end-use quality characteristics of diverse wheat breeding lines.
Exciting prizes await lucky winners of "The Wheel of Names."
Date: Thursday, Dec. 16, 2021
Time: 6:00 p.m.-7:30 p.m. CT
Location: Virtual
Please RSVP by Dec. 15th, 2021 by clicking on the Register button.
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Season of Giving
CIFST
Food Banks Canada’s HungerCount 2021 report shows that visits to food banks topped 1.3 million, the largest increase since the 2008 recession. This means that every single day of the week, individuals in this country are struggling to provide meals to nourish their families. At the best of times, many families are unable to pay their bills and afford to buy healthy, nutritious food.
This holiday season, CIFST asks that you make a monetary donation to Food Banks Canada, a national charitable organization dedicated to helping Canadians living with food insecurity.
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Record crab and lobster prices drive value of N.L. landings past billion-dollar mark
CBC News
Tony Doyle is not one to get excited, but the veteran Bay de Verde fisherman couldn't contain a smile when asked about the 2021 fishing season, which will likely go down in history as the best-ever.
"It was remarkable," Doyle says, referring to the $7.60 per pound — more than double last year's price — Doyle and his son Thomas received for the roughly 16,000 pounds of snow crab they landed with their under-40-foot vessel, Tango Delta, this year.
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Our world’s expert food safety workers and managers play a critical role in helping produce food we can eat with confidence. 3M is proud to partner with these unsung heroes, whose tireless efforts help us serve up safer meals when we call our families to the table.
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A blue-green bee from the boreal forest could help food production in northern Quebec
CBC News
A small native bee could help make Quebec's north less dependent on fruit and vegetables flown in at high cost.
Researchers at the Boreal Forest Experimentation and Development Center in Baie-Comeau, QC, are studying whether the Osmia Tersula bee could help grow food in greenhouses in northern Quebec.
If the project succeeds, it could be a game changer for food security in the region, said Mathilde Bouchard, a research associate at the centre.
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The Twirl’Opaque is designed to protect certain samples from light thanks to its black resin, which acts as a barrier against light. This sterile bag allows food industry professionals to protect the integrity of their photosensitive samples, such as certain plant, herbal or oil extracts, as well as certain food supplements. For your most demanding samples, LABPLAS has the solution!
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Precise control of milk gel formation (yogurt & cheese) ensures the success of developing new recipes. Rheolaser Master, by Formulaction, provides a sensitive method to monitor key parameters of gel formation (gel and flocculation time, gel strength) for an easy assessment of new recipes, process parameters, and yield optimization.
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Strategies to improve sale of 'ugly' foods
Technology Networks
Explaining the value of misshapen vegetables — that they are as healthful as their picture-perfect counterparts and buying them helps reduce food waste — could help improve sales of "ugly" produce, new research suggests.
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New study cites higher salt content in plant-based meat alternatives
The Food Institute
A new study begs the question: Are plant-based products like alt-meat any healthier than the real thing? A study published recently in the journal Nutrients found some three-quarters of plant-based products analyzed failed to meet British government salt reduction targets, and, in fact, contained significantly higher salt content compared to 45 meat products, the Independent reported recently.
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Watch the presentation featuring:
- Michelle Peitz, Oils Technical Solutions Manager, ADM
- John Shackelford, Corporate Chef & Culinary Manager, Giraffe Foods
- John Sandbakken, Executive Director, National Sunflower Association
Learn about:
- U.S. sunflower oil outlook for 2022
- How non-GMO sunflower oil benefits plant-based foods, beverages, sauces & home meal replacement
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Researchers develop ice cube that doesn't melt or grow mold
USDA National Institute of Food and Agriculture
Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
These plastic-free, "jelly ice cubes" do not melt, are compostable and anti-microbial, and prevent cross-contamination.
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CIFST directions
Connect with CIFST
Hailey Golden, Director of Publishing, Multiview, 469-420-2630 | Download media kit
Katherine Radin, Executive Editor, Multiview, 289-695-5388 | Contribute news
Canadian Institute of Food Science & Technology
3390 South Service Road, Suite 305 | Burlington, Ontario L7N 3J5
1-844-755-6679 | Contact Us | www.cifst.ca
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Non-CIFST articles and advertisements, as well as their claims, do not represent the viewpoints/opinions of the Canadian Institute of Food Science and Technology (CIFST). CIFST is not responsible for grammatical errors, misspelled words, unclear syntax or errors in original sources.
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