News |
LFS in the NewsDean Rickey Yada explained how artificial intelligence (AI) can help optimize the current systems used in the food processing industry, and how it can help make our food supply safer: “Part of the artificial intelligence modality is to try to take all these different inputs, integrate them, but do that in real-time. So that we get the assessment of the quality of that product right then and there.” Burnaby Now |
|
|
|
Random Acts of RecognitionCongratulations to Random Acts of Recognition recipient: Edmund Seow for going above and beyond to help with a laptop. He was incredibly helpful with troubleshooting, lending out a laptop, and quickly giving repair and replacement options. Thanks for making this experience much less dreadful than it might have been Edmund. To nominate a faculty member, staff or graduate student that’s been doing an outstanding job or has gone above and beyond in some way, send an email to lfs.recognition@ubc.ca and tell us why this person should be recognized. We’ll send them a $6 Starbucks gift card and acknowledge their good work in LFS Today. |
|
|
|
Events |
Aug. 19 – Lunch & Learn JEDI Session: Weaving Relations Course with Dana-Lyn MackenzieThis session will be held on Friday, August 19th 2022 at noon. Dana-Lyn Mackenzie (Senior Manager, EDI & Indigeneity) will be our presenter this week. The Lunch & Learn Series hosts a Justice, Equity, Diversity and Inclusion (JEDI)-based discussion session on the third Friday of each month. These sessions are hosted by Will Valley (Associate Dean, EDI at the Faculty of Land and Food Systems) and the Learning Centre Team, and will be open to all. In this session Dana-Lyn will discuss the new self-directed Weaving Relations course. This Canvas based course is aimed at faculty and staff to learn about Indigenous peoples, issues and history., meeting UBC’s Indigenous Strategic Plan Goal 2 Action 8: Provide free and publicly accessible educational tools, events and resources that promote the local and global implementation of Indigenous peoples’ human rights, the Truth and Reconciliation Commission’s Calls to Action and the National Inquiry into Missing and Murdered Indigenous Women and Girls’ Calls for Justice. Join Dana-Lyn to preview the Weaving Relations course. To register for the Lunch & Learn Series, please visit https://ubc.zoom.us/meeting/register/u5cscumsqDwrG9OI5NHXco_FeqnmI0pzdWM1 Follow the Lunch & Learn Series on Twitter and the Lunch and Learn Series Webpage |
|
|
|
Aug. 23 to Sept. 9 – Research and Teaching Seminars – Assistant or Associate Professor in Food ScienceWe will be interviewing four candidates for the position of Assistant or Associate Professor in Food Science from Aug 23 to Sept 9. The interviews and seminars will be done in person. We have included their information below, along with details of their seminars (including Zoom links for those who cannot attend in person–registration is required using the links provided). We hope that you will be able to attend and provide feedback to the selection committee. A copy of the advertisement can be found here. If you would like to meet with any of the candidates, please contact Melanie Train (melanie.train@ubc.ca) Dr. Guodong Zhang, Associate Professor of Food Science and Technology, National University of Singapore Dr. Guodong Zhang received his Ph.D. in Food Science from the University of Wisconsin-Madison with Prof. Kirk L. Parkin (2010) and performed postdoctoral research at the University of California-Davis with Prof. Bruce D. Hammock (2010-13). He was an Assistant Professor (2013-2019) and Associate Professor (with tenure, 2019-2021) at the Department of Food Science of the University of Massachusetts Amherst. In 2021, he moved to National University of Singapore (NUS) and he is currently Dean’s Chair Associate Professor at the Department of Food Science & Technology at NUS. Dr. Zhang’s research focuses on the roles of bioactive lipids and environmental compounds on gut microbiota, colonic inflammation, and colon cancer. Since 2013, his independent research has led to >60 publications, including several corresponding-author papers in high-impact journals such as Science Translational Medicine, Nature Communications, Cancer Research, PNAS, Redox Biology, and Gut Microbes. His independent research has also led to 2 US patent applications. He has received Foods Young Investigator Award (2021), Outstanding Young Scientist Award in Honor of Samuel Cate Prescott, Institute of Food Technologists (IFT) (2020), and Young Scientist Research Award, American Oil Chemists’ Society (AOCS) (2019). His students have won >30 research awards, including Rising Researcher Award of UMass-Amherst (the highest undergraduate research at UMass), Byron Prize Award for best Ph.D. Dissertation of UMass-Amherst, and Best Postdoctoral Publication Award of Society of Toxicology (SOT). Research Seminar: How to reduce the risks of colonic inflammation and colon cancer? Development of dietary strategies and identification of dietary risk factors August 23, 9:30-11:00 am Food, Nutrition and Health Building, Room 60 Or Register here: https://ubc.zoom.us/meeting/register/u5Ipd-mvqjMtH9FVdSuDn9Wx9clf1esHuKGZ Teaching Seminar: Food Chemistry – Water Activity August 24, 10:00–11:00 am Food, Nutrition and Health Building, Room 60 Or Register here: https://ubc.zoom.us/meeting/register/u5Aucu6gqDgvGNPylZeVid9pb5SSEqWai24E ~~ Dr. Joana Pico Carbajo, Postdoctoral Research Fellow, Wine Research Centre, UBC Dr. Joana Pico obtained her Ph.D. in Analytical Chemistry from the University of Valladolid (Spain). She was a postdoctoral scholar in the Food Engineering department at the University of Guelph, and she is currently a postdoctoral fellow at the Wine Research Center of the University of British Columbia. She has been visiting researcher at the University of Copenhagen (Denmark), Fondazione Edmund Mach (Italy), Purdue University (IN, USA), and Plants for Human Health Institute (NC, USA). Dr. Pico’s research is aimed at determining food quality using Chromatography and Mass Spectrometry, with a strong focus on the bioactivity and flavor of functional foods. She is especially interested in understanding which phenolic compounds are involved in the prevention and management of non-communicable diseases with the objective of optimizing food processing conditions that preserve those compounds and maximize the health benefits of foods. Dr. Pico has published an invited book chapter and 36 peer-reviewed articles in Food Science/Food Chemistry Q1 journals, she has been a guest lecturer of FOOD 521 and APBI 442 at UBC, and she was awarded as one of the best “mentors of the year” at the UBC-REX mentorship program in 2022. Research Seminar: Plant dietary bioactives: developing health-promoting foods with a delightful flavor September 1, 9:30–11:00 am Earth Sciences Building 2012 – 2207 Main Mall Or Register here: https://ubc.zoom.us/meeting/register/u5Ylfu6gpjIuH9apXlyuL1MsUtMnczKjPR1B Teaching Seminar: Water activity and its implications for food safety, sensorial, and nutritional quality September 2, 10:00–11:00 am Earth Sciences Building 2012 – 2207 Main Mall Or Register here: https://ubc.zoom.us/meeting/register/u5IldO2orTIoG9VjSQCp9ACFBM5Fv5vPZbhp ~~ Dr. Andrea Liceaga, Associate Professor of Food Science, Purdue University Dr. Andrea Liceaga is an Associate Professor of Food Science and the Director of the Sensory Evaluation Laboratory at Purdue University. Her research program aims to develop approaches for the application of emerging protein sources, such as insects, novel crops, and agriculture by-products. Her research includes extraction methods, protein structure-function interactions, bioactive peptides, protein allergenicity, sensory evaluation and consumer attitudes towards emerging proteins. Dr. Liceaga earned her Bachelor of Science in Biochemical Engineering and Food Processing Management at the Instituto Tecnologico de Estudios Superiores de Monterrey (ITESM), Mexico, and Master of Science in food microbiology and Ph.D. in food chemistry from The University of British Columbia, Canada. Research Seminar: Unlocking the potential of emerging protein sources: From sustainable ingredients to foods for health September 6, 9:30–11:00 am MacMillan 258 – 2357 Main Mall Or Register here: https://ubc.zoom.us/meeting/register/u5AlfuquqDgsE9LHruZO7UKvM_qAvgwKcTZr Teaching Seminar: Water activity and its role in manipulating a food system September 7, 10:00–11:00 am GEOG 200, 1984 West Mall Or Register here: https://ubc.zoom.us/meeting/register/u5YsdOqgrjopHNJKIMdKYCc6JDFxK_ysbpW6 ~~ Dr. Vassilis Kontogiorgos, Senior Lecturer in Food Chemistry, The University of Queensland, School of Agriculture and Food Sciences Dr. Vassilis Kontogiorgos is a food scientist by training. He received all his degrees in Food Science from the Aristotle University of Thessaloniki, Greece (BSc and MSc) and the University of Guelph, Canada (PhD). He has worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada) and as a faculty member at the Department of Biological Sciences, University of Huddersfield (UK), before joining the School of Agriculture and Food Sciences at the University of Queensland (Australia) as a teaching and research academic in food chemistry. Dr. Kontogiorgos’s research interests are focused on food carbohydrate chemistry and food structuring. He is an associate editor of Food Hydrocolloids and Food Biophysics and a Fellow of the Higher Education Academy (FHEA, UK). Research Seminar: Food Material Science: Material Characterisation and Structure Analysis September 8, 9:30–11:00 am Earth Sciences Building 1012 – 2207 Main Mall Or Register here: https://ubc.zoom.us/meeting/register/u5UpfuGorz0vGNIflI39rIASJ_5kMXRp3ewZ Teaching Seminar: Water Activity September 9, 10:00–11:00 am HEBB 116, 2045 East Mall Or Register here: https://ubc.zoom.us/meeting/register/u5Mqfu2rrz0rEtDVLy3vkG60391yLQ1MDLk4 |
|
|
|
Aug. 24 – LFS Community Meeting (Hybrid) with guest speakerAll faculty and staff are invited to the LFS Community Meeting (formerly called Townhalls) – you are welcome to join in-person (McML Room 258) or via Zoom. You will hear a guest speaker from UBC’s Green Labs, as we all get ready for the start of the school year. A meeting invitation will be sent to faculty and staff later today. Agenda
If you have any questions, please contact Karen at Karen.lee98@ubc.ca. |
|
|
|
Deadlines |
Sept. 30 – Active research funding opportunities from Valent and PepsiCo
You can register two webinars in August with R&D executives from PepsiCo and Valent for more information.
The submission deadline for all calls is September 30. One-page proposals can be submitted online via the Halo application form which should take less than an hour to complete. If you have any questions, please reach out to James Wang at j.wang@ubc.ca. |
Comments are closed, but trackbacks and pingbacks are open.