2020 BCFT

FREE Seminars

Feb 26, 2020

seminar A

Feb 26, 2020  |  1:30 - 2:30pm

 

Title: We Eat With Our Eyes
Presenter: Gord Howes, President

Folio Instruments

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


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

Presenter: Guy Simmons – Product Application Manager

Galactic, Inc. / Big Deal Ingredients

 

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

 

Title: The landscape for cannabis flavours
Presenter: Geneviève Dubé, Project Manager, Innovation & Marketing

Bell Flavors & Fragrances (Canada)

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
 

Title: Bioactive Properties of Milk Proteins

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

Vitalus Nutrition Inc.

 

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. 

 

Guy Simmons

Guy Simmons works as the North America R&D lead for Galactic a bio-fermentation technology firm specializing in all-natural food preservatives. He has worked for various academic institutions as a microbiologist and material science researcher.

 

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.

Gord Howes

Gord Howes is the President of Folio Instruments Inc. Gord has been involved with colour measurement technology since 1986. He started his instrumentation career working for the original Gardner Company and has been associated with Konica Minolta for the last 15 years. Gord has trained and help developed QC programs at many of the major Canadian food process companies. His key focus is colour measurement is not a one size fits all solution and uses statistical analysis to prove the results have integrity.

 

Geneviève Dubé

Geneviève Dubé is the Innovation and Marketing Project Manager at  Bell Flavors & Fragrances (Canada).

 

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