Archives: News

Tuesday, November 23, 2021

Publication: Odd chain fatty acids and odd chain phenolic lipids are essential for diet

Professor Farah Hosseinian et al. published a study about odd chain fatty acids (15:0 and 17:0) from dairy fat as well as odd chain phenolic lipids (alkylresorcinols) from whole grain being commonly reviewed as candidate biomarkers for dietary analysis and their ingestion are inversely related to chronic disease risks. Read the publication here.... More

Wednesday, November 17, 2021

The Saffron Project with Professor Farah Hosseinian – Sold Out!

Food Science, Biology, and Biochemistry are selling Carleton grown saffron for $10/g + free flower tea pack bonus! All proceeds go to the Sustainable Food Production Initiative through Carleton’s Future Funder, with the ultimate goal to support students in financial need by initiating a Saffron Scholarship. Please contact Farah Hosseinian or... More

Thursday, November 11, 2021

Oat bran-derived peptides show potential antioxidant and anti-obesity properties

Oxidative stress and metabolism dysregulation are associated with a number of health conditions. Ramak Esfandi (BSc Food Science, PhD candidate Chemistry/Food Science) in the research group of Prof. Apollinaire Tsopmo published a paper indicating that peptides derived from oat bran may have antioxidant activity and potential anti-obesity... More

Monday, October 25, 2021

Professor David Miller Awarded the 2021 Philip R. Morey Memorial Award

Congratulations to Dr. David Miller on being awarded the 2021 Philip R. Morey Memorial Award, for his significant contribution in the science of occupational and environmental bioaerosols and biological agents. Read more about David Miller and the Philip R. Morey Memorial Award.... More

Monday, October 18, 2021

Bacterium to reduce mold-induced spoilage on tomatoes

Beneficial bacteria can act as biological control agents against various spoilage mold. These bacteria have the potential to replace harmful and resistance-prone synthetic chemicals in crop production and food storage. Serine Ramlawi (MSc graduate Chemistry/Food Science), Sawsan Abusharkh (B.Sc. Food Science) and Alexa Carroll (BSc Food Science)... More

Thursday, April 23, 2020

Climate Change: Unpacking the Burden on Food Safety

With Earth Day still on our minds, Professor David Miller is acknowledged by the Food & Agriculture Organizations of the United Nations for providing recommendations for their recent publication Climate Change: Unpacking the Burden on Food Safety. Dr Miller contributed his expertise on mycotoxins and food safety to drafters of this important... More

Tuesday, March 17, 2020

Department Closure

PLEASE NOTE In following the recommendations from Ottawa Public Health, the Department of Chemistry (Food Science and Nanoscience)  is operating online and staff are working remotely. For assistance, please contact the office at Chemistry@carleton.ca and your email will be redirected to the appropriate contact. If you would like to set up a... More

Wednesday, December 11, 2019

McMullin Group Reports New Method for Toxin Detection

Food Science Professor David McMullin, together with his students and colleagues, have published work demonstrating the effectiveness of a diagnostic analytical technique for the detection of toxin groups produced by cyanobacteria. Cyanobacteria blooms produce diverse toxin mixtures that impact drinking and recreational waters, livestock, fish,... More

Thursday, April 11, 2019

2019 Undergraduate Research Day

Every year 4th year Honours students join  students from different departments within the Faculty of Science to present posters of their Honours Research Projects. Students are then judged by graduate students within their program. This year three students were awarded poster prizes in Food Science.   1st place: Anastasiya Karakoy EVALUATING... More

Wednesday, February 27, 2019

Food Science Career Fair

On February 27th, the Food Science and Nutrition Student Society (FSNSS) hosted their first ever Career Fair. Through this event, the FSNSS hoped to help their fellow Food Science students broaden their horizons as to the unique opportunities offered by their degree.The FSNSS was also looking to raise awareness on the program and influence... More

Tuesday, October 10, 2017

Inaugural Cohort Finds Success in the Workplace

Carleton’s Food Science and Nutrition Program can take graduates in many career directions within the food industry, if the inaugural class of 2012 is any indication. The four-year undergraduate program starts with foundational courses in chemistry and biology, followed by core courses in food sciences.  Food science courses deal with current... More

Tuesday, March 7, 2017

Food Science & Nutrition Now Has Co-op!

Looking for an edge? Food Science and Nutrition is now offering Co-op! Co-op is an opportunity to integrate classroom knowledge with degree-specific work experience.  It can accelerate development of professional skills, and increase networking opportunities. The Food Science and Nutrition Co-op consists of 12 months of work placement as... More

Load More →