2020 BCFT

FREE Seminars

Feb 26, 2020

seminar A

Feb 26, 2020  |  1:30 - 2:30pm


Folio Instruments

Title: We Eat With Our Eyes

Presenter: Gord Howes, President

Summary: The colour and appearance of food has a major effect on the consumer and their buying decisions.   This presentation will discuss what natural factors affect our perception and determination of colour.  We will discuss how to eliminate the variable of human perception when it comes to colour determination by using mathematics and science. We will discuss the technology available to help solve these variables of perception.  Attendees will leave with a basic understanding of why they should consider colour measurement as a vital component of QC and how to set up a colour QC program specific to their needs.

seminar b

Feb 26, 2020  |  1:30 - 2:30pm


Galactic, Inc. / Big Deal Ingredients

Title: Mechanisms of Fermented Natural Flavors and Cultured Sugars – Clean Label Solutions for Bacteria, Molds, and Yeast

Presenter: Guy Simmons – Product Application Manager

Summary: The presentation will discuss how bio-fermented preservatives often described as natural flavors and cultured sugars work from a technical and regulatory aspect. The follow subjects will be detailed: internal studies, with photos of trials and statistics, organic acid feedback effect, water binding, bacterio/mycostatic and bacterio/fungicide effects. Production methods and regulatory definitions for natural flavors and cultured sugars will also be discussed from a technical aspect for context.

seminar c

Feb 26, 2020  |  2:45 - 3:45pm


Bell Flavors & Fragrances (Canada)

Title: The landscape for cannabis flavours

Presenter: Geneviève Dubé
Project Manager, Innovation & Marketing

Summary: This session will be an introduction to terpenes, aromatic molecules that give each plant its characteristic smell and taste.

You will have the opportunity to taste flavours designed to duplicate the aromatic flavour profile of specific cannabis strains, and get a glance of the preliminary results of a proprietary research Bell Sensory & Consumer Insights is conducting to identify drivers of liking for cannabis flavours and their associated moods & emotions.

seminar d

Feb 26, 2020  |  2:45 - 3:45pm


Vitalus Nutrition Inc.

Title: Bioactive Properties of Milk Proteins

Presenter: Isabelle M.E. Lacroix, Ph.D.
Research & Development, Product Application Specialist


Summary: Milk has long been recognized as a source of high-quality proteins based on their amino acid profile, digestibility and bioavailability. In addition to playing a wide range of nutritional and functional roles, proteins from both the casein and whey fractions of milk have also been shown to be precursors of peptides presenting a variety of biological properties. This presentation critically examines the current knowledge of health-related properties of milk proteins and discuss the challenges in validating their efficacy as well as their potential use as functional food ingredients to help promote health. 

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