2020 BCFT
FREE Seminars
seminar A
TIME: TBD
The landscape for cannabis flavours.
by Geneviève Dubé, Project Manager, Innovation & Marketing
Bell Flavors & Fragrances (Canada)
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 that have been designed to duplicate aromatic flavour profile of specific cannabis strains. And to 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 b
Time TBD
Mechanisms of Fermented Natural Flavors and Cultured Sugars – Clean Label Solutions for Bacteria, Molds, and Yeast
by Guy Simmons – Product Application Manager
Galactic, Inc. / Big Deal Ingredients
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
Time TBD
Topic: We Eat With Our Eyes
by Gord Howes, President
Folio Instruments
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 d
Time TBD
Bioactive Properties of Milk Proteins
by Isabelle M.E. Lacroix, Ph.D., Research & Development, Product Application Specialist
Vitalus Nutrition Inc.
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 will critically examine the current knowledge on the 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.
Isabelle M.E. Lacroix
Isabelle Lacroix holds a Ph.D. in Food Science from the University of British Columbia (UBC) in Vancouver. Her doctoral and first post-doctoral research focused on studying the effect of dietary proteins on key enzymes involved in blood glucose regulation. She recently completed a Marie Curie post-doctoral fellowship at Wageningen University and Research (The Netherlands) where she developed an in vitro model system to investigate the intestinal absorption of dietary proteins/peptides and assess their effects on intestinal immunity.
Isabelle's main research expertise are in the areas of dietary proteins, bioactive peptides and type 2 diabetes. She is the lead author of 12 peer-reviewed articles and 1 book chapter. Isabelle is currently part of the Research & Development team at Vitalus Nutrition Inc.