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Friday, September 6, 2019
Salami; spicy, savoury and sweet! Salami are dry fermented sausages To ferment salami, often lactic acid bacteria and sugar are added to the fresh ground meat. Sugar is added to induce the fermentation of the bacteria! Salami is not technically cooked, nor is it technically raw, but it is cured. Salamis can differ based... More
5 Fun Food Science Facts About Mushrooms Mushrooms are the fruiting bodies of some fungal molds and numerous species of mushrooms are edible. Do not eat wild mushrooms without being certain of their identity. Some mushrooms contain potent toxins that may have extremely dangerous consequences if ingested. Creminis (brown button mushrooms) are a... More
Thursday, July 18, 2019
Blueberries are nutritious, containing numerous vitamins, minerals, and phenolic antioxidants. They are also prone to spoilage by molds. Research by three students from Carleton University’s Food Science program found that beneficial bacteria could reduce or stop the growth of some molds on blueberries during storage.... More
Friday, June 21, 2019
Emma Khazzam is going into her fourth year at Carleton University in the Food Science honours program. She will be the President of the Food Science society come the fall, as well as the VP operations for the Carleton Science Student Society. In this episode of the Life in Red podcast she was invited... More
Friday, June 14, 2019
Proudly presenting the 2019 Food Science graduating class! Over the past few years, this tight-knit group of students has grown into curious, informed, skilled, and resourceful individuals. We wish them long-lasting success as they venture-forth into this next stage of their lives. We will see them soon sharing their food science knowledge in... More
Thursday, April 11, 2019
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
Saturday, February 23, 2019
From left to right: Daniel Poulin, Grace Park, Zitian Zhang, Emma Khazzam, Luke Baxter. The sixth annual Student Iron Chef Competition was hosted by UMass Dining on February 23rd.The competition, which was based on flavor, plate representation, culinary technique and how each team personalized the meal, is special as none of the competitors are... More
Thursday, July 5, 2018
We are pleased to announce that Dr. David R. McMullin is our newest Food Science Professor. Please join us in welcoming David to our team. David McMullin received his PhD from Carleton University where his graduate studies focused on the characterization of secondary metabolites produced by fungi commonly isolated from damp buildings. This work... More
Thursday, February 8, 2018
2018 Walker Award Applications Due February 28th. The Walker Summer Research Award was established by Dr. Graham Walker, a 1970 BSc Honours in Chemistry graduate from Carleton University who is currently a professor in the Department of Biology at MIT. Please see the attached poster for more details. Walker Award Poster 2018 Please note that... More
Friday, June 9, 2017
Véronic Bezaire has received the Provost’s Fellowship in Teaching Award for her leadership and commitment to teaching and learning. This award recognizes faculty and contract instructors dedicated to sustained excellence in teaching, scholarship of teaching and the continual development of teaching. Congratulations... More
Tuesday, April 26, 2016
Join us on May 7 for our outdoor Chemistry Magic Show. The evening begins with hands-on activities from 7:30 to 8:40 pm and then the show begins at approximately 8:45 pm. Be prepared to be amazed as our Chemistry professors either ‘glow it up’ or ‘blow it up’. The event is held in conjunction... More
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