Emma Lessard

uofg biomed

[octopus/caveman @octopuscaveman]

Jack Nicholson is living my dream life

[jas 🇳🇬 @jasadetunji]

me swallowing my pride and going to my professor’s office hours to ask for help

[Kyle 🌱 @KylePlantEmoji]

Fall out boy: I'm just a notch in your bedpost

Me: 😔

FOB: -but you're just a line in a song 😏

Me: 😮😂😂😂

[jacksony forestony @J_Forest5]

Girls be like:

Perfect boyfriend list:

- bigger than me
- taller than me
- older than me
- stronger than me
- his arms a little bit longer than me
- but he ain’t on a JB song with me!

[conner @connerhallmark]

Dinner date didn’t go as planned

[KC @KC74471616]

Thiamine is a vitamin commonly found in grains. Deficiency of thiamine has been linked to neurological problems and cognitive deficits. This is because of thiamine-dependent enzymes play integral roles in the metabolism of glucose in the brain. @UofGFoodProf #Gibson #Food2150

[Sydney Bignucolo @BignucoloSydney]

@JillianLutchman @UofGFoodProf Thiamine deficiency causes cell death in the brain. Loss of neurons and activation of other cell types involve inflammation and oxidative stress. Which are also observed in Alzheimer patients.Thus, an increase in thiamine may be helpful for patients.#Gibson #food2150

[megancadieux @megancadieux99]

Insufficient levels of thiamine have been shown to cause neurological problems similar to those caused by AD, also thiamine dependant processes are reduced in people with AD. Could thiamine be the cause of Alzheimer’s disease (AD) #Gibson @JillianLutchman @UofGFoodProf #food2150

[Jimmy Yone @JamesYa52567267]

@HowesDelaney @UofGFoodProf @UofGFoodProf The future diet is the plant-based diet. Government would put in more money to food Scientists to develop similar-textured meat which we are still striving for right now because of the environmental concerns #Food2150 #Assignment #Jones

[Delaney Howes @HowesDelaney]

@UofGFoodProf Developing non-animal proteins is currently a growing industry. Further developments must be made to get the correct muscle like texture. The complicated protein composition from legumes & seeds has made it challenging to produce meat-analogs. #Food2150 @UofGFoodProf #Jones