Virtual Poster Board Presentations

On Thursday, June 2nd and Friday, June 3rd, 2022, over 55 posters were presented at the CIFST Canadian Food Summit at the University of Guelph in beautiful Guelph, Ontario but some presenters were unable to present in person. Here is an opportunity to view a PDF version. We have also included posters from the in-person event. (more coming soon)

Click on the links below to view the virtual poster:

Acrylamide Distribution and Browning during the Cookie Baking Process –A Numerical Simulation Study – Chang Chen

Bacteriophage Cocktail against Salmonella in Poultry – Thomas Brenner

Biomimetically Modified Keratin Improves Mechanical Strength of Scaffolds for Wound Healing Applications – Nilakshi Abeysinghe

Determination of viable-but-non-culturable Campylobacter jejuni in chicken using quantitative PCR combined with propidium monoazide pretreatment – Zhang Jingbin

Development and Evaluation of synbiotic jam from watermelon rind – Modiri D Setlhoka

Development of a loop mediated isothermal amplification – Li Xiao

Digital Simulation of Provincially Licensed Meat Plant Food Safety Training – Nicole Detlor

Distillers solubles from Ontario corn ethanol industries as a novel bioresource of anti-DPP4 peptides – Sonu Sharma

Distinguishing food fraud from cross contamination in the meat sector for regulatory purposes – Gabrielle Vatin

Emulsification properties of heat-induced > 50 kDa pea protein aggregates – Nancy Ansen

Exploring commercial utilization of yellow mustard (sinapis alba l.) gum: stabilization and emulsification in vegetarian mayonnaise and non-dairy whipping cream – Ruoyan Liu

Food Safety Deficiencies in Ready-to-Eat Meat Processing Plants in Ontario, Canada – Jiin Jung

Functionality and in-vitro digestibility of yellow pea, green lentil, chickpea and navy bean proteins extracted by different methods – Federica Higa

Glyphosate residue detection in selected pulse flour using FTIR spectroscopy – Sindhu Sindu

Inactivation of Salmonella on Hatchery and Table Eggs Using a Gas-phase Hydroxyl Radical Process – Brenda Zai

Novel Approaches to Enhance Techno-functionality of Extruded Pulse Flours: Effects of Air Injection and Feed Particle Size – Nasibeh Sinaki

On the structure of solid lipid nanoparticles for stabilizing oil-in-water emulsions – Kayla Schneider

Opportunities for Food Science Research at the Mid-IR Beamline – Kaiyang Tu

Phenotypic characterization of Streptococcus thermophilus and Lactobacillus – Myra Siddiqi

Probabilistic risk assessment of egg, hazelnut, milk, and peanut in Canadian food products with precautionary allergen labelling (PAL) – Kamila Lizee

Structure and Formation of Dairy Yogurts Based on Different Casein: Whey Protein Ratios – Delnavaz Yazdansepas

Synchrotron X-Ray Fluorescence Spectroscopy for Agricultural Samples – Miranda Vu

Thermal and pasting properties of green banana pulp flour and whole green banana flour – Gabriela Coutinho

UltraSound Steam Treatment Process for Quality change during Frozen storage of Vegetables – Regina Basumatary

Validation of Safety of Innovative Food Products – Yang Shen  (

Valorization of Liquids from Canned Ontario-Native Beans as Novel Aquafabas – Jessica Chang

Volatilome evaluation of modified atmosphere packaged chilled and superchilled pork loins using electronic nose and HS-GC-IMS integration – Anthony Bassey