Guelph, ON
October 24, 2002
The Canadian Dairy Commission, in cooperation with the Guelph Food Technology Centre, held a seminar on October 24, 2002, at the GFTC in Guelph, on the use of dairy ingredients in further processing. Presenters shared their knowledge and expertise in areas such as dairy science, dairy ingredients in the baking industry, and sourcing and availability of dairy ingredients in the Canadian marketplace.
Over 30 participants benefited from information that was up to date and highly practical, which addressed everyday issues facing ingredient suppliers and end users.
1. Dr. Arthur Hill, Associate Professor, Department of Food Science, University of Guelph-What Dairy Products and Components Can Do
2. Joanne Gallagher, Nutrition Education Manager, Dairy Farmers of Ontario-Milk Matters: The Science and Consumer Appeal of a Nutrition Powerhouse
3. Flemming Mathiasen, CanBake-Dairy Ingredients in Baking - A Missed Opportunity?
4. André Houle, General Manager, Bioenvelop Technologies-Commercialization of a dairy-based edible coating
5. Jennifer McCreary, Manager of Courses and Customized Training, Guelph Food Technology Centre-Dairy Ingredients - Food Safety and Allergen Issues
6. Judy Seyler, Client Account Officer, Food Industry Division, Ontario Ministry of Agriculture and Food-Ingredients for Success: Services and Solutions for Ontario's Food Processors
7. Mark Lalonde, Marketing Program Coordinator, Canadian Dairy Commission-Sourcing and Availability of Dairy Ingredients (Part One); Marketing Programs for Dairy Ingredients (Part Two)
October 24, 2002
The Canadian Dairy Commission, in cooperation with the Guelph Food Technology Centre, held a seminar on October 24, 2002, at the GFTC in Guelph, on the use of dairy ingredients in further processing. Presenters shared their knowledge and expertise in areas such as dairy science, dairy ingredients in the baking industry, and sourcing and availability of dairy ingredients in the Canadian marketplace.
Over 30 participants benefited from information that was up to date and highly practical, which addressed everyday issues facing ingredient suppliers and end users.
1. Dr. Arthur Hill, Associate Professor, Department of Food Science, University of Guelph-What Dairy Products and Components Can Do
2. Joanne Gallagher, Nutrition Education Manager, Dairy Farmers of Ontario-Milk Matters: The Science and Consumer Appeal of a Nutrition Powerhouse
3. Flemming Mathiasen, CanBake-Dairy Ingredients in Baking - A Missed Opportunity?
4. André Houle, General Manager, Bioenvelop Technologies-Commercialization of a dairy-based edible coating
5. Jennifer McCreary, Manager of Courses and Customized Training, Guelph Food Technology Centre-Dairy Ingredients - Food Safety and Allergen Issues
6. Judy Seyler, Client Account Officer, Food Industry Division, Ontario Ministry of Agriculture and Food-Ingredients for Success: Services and Solutions for Ontario's Food Processors
7. Mark Lalonde, Marketing Program Coordinator, Canadian Dairy Commission-Sourcing and Availability of Dairy Ingredients (Part One); Marketing Programs for Dairy Ingredients (Part Two)