This course will provide a basic understanding of nanoscience and its potential to revolutionize the food sector through improvement of existing products and development of novel applications in areas such as food packaging, food safety, food processing and ingredient technologies. The course will also address possible ethical, societal and environmental considerations, and the governmental regulations surrounding nanoscience research and development.
You will be able to:
Introduction to Nanoscience
Fabricating and characterizing nano materials
Nanoscience application challenges
Academics, Dieticians, Food Scientists, Management, New Product Managers and Technologists, Technical Personnel who interact with R&D, Product Developers, Quality Control/Quality Assurance, R&D, Regulators, Researchers, Sales & Marketing, Food Safety Personnel, Food Inspectors, Writers/Reporters/Media, Government Regulators, Pharmaceutical, Chemical, Scientists with a concentration in areas other than Food Science, Students
Beginner & Intermediate
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
3-4 hours seat time
Rickey Y Yada, PHD
Canada Rsrch Chair in Fd Prtn Strc
Univ of Guelph
Dr. Rickey Yada received his PhD from the Department of Food Science at the University of British Columbia in 1984. He has been a faculty member at the University of Guelph since that time, serving as Chair of the Department of Food Science and as the Assistant Vice President Research, Agri-Food Programs. He is presently a Professor in the Department of Food Science, a Canada Research Chair in Food Protein Structure, and the Scientific Director of the Advanced Foods and Materials Network, Canada's national food and bio-materials research network. He has participated on numerous research awards panels and committees, both at the national and international levels.
Among other activities, he is, currently, on the Nanoscience Advisory Panel for IFT and the Chair-Elect, Scientific Council, IUFoST. He was editor-in-chief of Food Research International Journal from 1992 to 1998, is currently the North American Editor for Trends in Food Science and Technology and is on editorial boards for several journals. He is the author of over 140 refereed journal publications and several book chapters. Dr. Yada is a Fellow of the Canadian Institute of Food Science and Technology and of the International Academy, International Union of Food Science and Technology.
Cristina M Sabliov
Dr. Sabliov is an Associate Professor in the Biological and Agricultural Engineering Department at Louisiana State University. Her research is focused on design, synthesis, and characterization of polymeric nanoparticles as controlled-release, targeted delivery systems for food and health applications.
University of Alberta
Lori Sheremeta is a lawyer and Research Associate at the Health Law Institute in the Faculty of Law at the University of Alberta and is cross-appointed to NINT. Lori's research focuses on the legal, ethical and social issues implicated in new technologies including genetics, genomics, regenerative medicine, and nanotechnology. She is particularly interested in the commercialization of research, the translation of research findings to society, and the role of intellectual property in this process.
Lori is a member of the Genome Prairie GE3LS research team, the Stem Cell Network, the Advanced Food and Materials Network, and the Gene Sems research team. Through Lori's involvement in these diverse research collaborations, she has authored and co-authored numerous articles, book chapters and commissioned works. She has written numerous scoping papers for various federal government departments and agencies, including Health Canada, the Canadian Biotechnology Advisory Committee, the Interagency Panel on Research Ethics, and Genome Canada.