Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338
News Release
May 10, 2004
U of G hosts national food science conference
The latest innovations in food science and technology in Canada and around the world will be showcased at the University of Guelph May 16 to 19.
The university is hosting a first-ever joint conference of the Canadian Institute of Food Science and Technology and Agriculture and Agri-Food Canada (AAFC). Centred around the theme “From Concept to Product,” it will include keynote presentations from world-renowned scientists, oral presentations and concurrent sessions on topics such as nutraceuticals, cancer prevention, and regulation and labelling.
“This is an opportunity for academics, industry and government to come together and highlight what is hot in food science research and technology,” said conference chair Rickey Yada, a U of G food science professor. Yada is also the scientific director of the $22-million Advanced Foods and Materials Network, a unique cohort of renowned scientists conducting research in the field as part of the national Networks of Centres of Excellence.
The conference provides a forum for discussions on consumer-related issues such as packaging, new product development, food processing and labelling, Yada said. “It is very topical. Today more than ever, consumers are having a huge influence on how products are initiated and brought to market.” For example, the international “low-carb diet craze” has spurred products such as bread and beer containing fewer carbohydrates, he said.
Several U of G professors will take part in the conference, including two agricultural economists: Spencer Henson, who will chair a session on policy and regulations; and Francesco Braga, who will discuss farm-level and supply-chain sustainability issues. All events will be held in Rozanski Hall.
Conference highlights include:
Monday, May 17
• 8:30 a.m., “Probiotics: From Nutraceuticals to Functional Foods and Medicine,” Claude Champagne, AAFC, and Thomas Tompkins, Rosell/Lallemand Institute. (Bioactive Compounds Session).
• 9 a.m., “Frontiers in Nutrigenomics and Cancer Prevention,” John Milner, National Cancer Institute.
• 2:10 p.m., “Use of Biodegradable and Edible Films/Coatings to Reduce Synthetic Packaging Material Wastes,” John Han, University of Winnipeg.
Tuesday, May 18
• 8:15 a.m., “Novel Technologies to Process Foods,” Gustavo Barbosa-Canovas, Washington State University.
• 8:15 a.m., Pathogens in Our Food Supply, Robert Charlebois, Canadian Food Inspection Agency, Ottawa.
• 1:30 p.m., Regulatory and Labelling Opportunities, Lekh Juneja, Taiyo Kagaku Co. Ltd. Japan.
A complete schedule is available on the conference website.
For media questions, contact Communications and Public Affairs: Lori Bona Hunt (519) 824-4120, Ext. 53338, or Rachelle Cooper, (519) 824-4120, Ext. 56982.
