Eric van Nes

[Eric van Nes @nes_eric]

#BellLetsTalk

[Curtis Ruta @01ruta01]

@SherwinRebecca @UofGFoodProf Did you know that urban food security is a huge issue in today's society? There are mechanisms in place to achieve true food security in poor urban areas. @UofGFoodProf #Food 2150 #Assignment #Osorio

[Kyle Rutherford @tractorbuff]

@elaine_jefffs @UofGFoodProf Protein-rich nutrients can be found in other foods besides meats. Cricket powder is a source of protein available to consumers, but do the consumers accept it as a food source? There is quite a divide between those who accept it and those who don't. @UofGFoodProf #Food2150 #Jones

[Eric van Nes @nes_eric]

@courtney_ivany @UofGFoodProf Did you know milk proteins are one of the most important sources of bioactive peptides? Bioactive peptides provide many health benefits such as regulating appetite and helping burn energy. #Canadianmilk #Nagpal #Food2150

[Robert Levac @boblevac_15]

Evidence tells us that our diet has a direct relationship to cardiovascular diseases. One of these diseases known worldwide is hypertension. It usually occurs with other metabolic disorders such as obesity and prediabetes. @UofGFoodProf #food2150 #assignment #Iwaniak

[Sarah @sarah_foodie]

@BrennaVyn @UofGFoodProf As a student studying agriculture, it is important to me that we have sustainable food to feed the world. #Hamel and many other industry leaders have completed research to make good more sustainable for the growing world population #OntAg #feedingtheworld #Food2150 @UofGFoodProf

[Eric van Nes @nes_eric]

@thomasbowman_ @ElshofJordan @UofGFoodProf While some people still view fats as being bad for you, they are very beneficial in the food processing industry. Fats provide flavour perception, texture, and health characteristics for food all due to their unique physical properties. #Marangoni #food2150

[Matt Terpstra @mattterpstra34]

@tractorbuff @nes_eric @UofGFoodProf Getting an opportunity to brew our own beer is a great opportunity to learn the value of barley and enzymes during malting. Looking forward to try the final product! Easily the best school project! #FOOD2150 @UofGFoodProf #Gupta

[Gloria Cornelissen @gloriawalch4]

@UofGFoodProf farmers apply a fungicide application to their crops to prevent mycotoxins, mold and other fungal diseases. Once they harvest the crop they dry it to ~14% moisture to preserve grain quality and nutrients, ensuring a high quality crop.🌽 #Food2150 #assignment #Nuss

[Kyle Rutherford @tractorbuff]

Did you know that beer by-products are recycled? After brewing beer the by-products left over are rich in protein and fibers. The by-products can be used for a number of food applications such as cereal-based baked products. @UofGFoodProf #Gupta #Food2150 #drinkbusch #crushpints

[Eric van Nes @nes_eric]

@Holly_hollz22 @UofGFoodProf Barley is the 5th largest grain produced world wide in terms of dry mater. This barley is high in protein, carbohydrates, minerals and vitamins. So why wouldn’t everyone’s favourite beer be rich in these nutrients too? #Gupta #food2150 #labattblue

[Robert Levac @boblevac_15]

Starch is a storage copolymer with unique physiochemical properties. The handy thing is that starches can be modified using oxidation, esterification or etherification reactions to meet certain requirements or provide chemical benefits. @UofGFoodProf #assignment #Food2150 #masina

[Tom Bowman @TomBowman__]

@UofGFoodProf Peas can be used to mimic animal proteins by hydrolyzing the proteins to form peptide fibrils which are similar to meat. Could this be a way to increase demand for field peas? #Munialo #assignment #food2150

[Ian St.Pierre @IanStPierre5]

@Heatherac3698 @UofGFoodProf Starch plays an essential role in the global food industry. In 2000, the world starch market consisted of 82% corn, produced 48.5 million tons of product and generated over 22 billion CAD. That is truly a-maize-ing! #Food2150 #LeCorre @UofGFoodProf

[Eric van Nes @nes_eric]

Acrylamide which is present in French fries can cause potential health issues according to #rommens. Using genetic engineering in potatoes, scientists were able to reduce the acrylamide levels in fries by 2-3 times the original amount.#UofGFoodProf #food2150 #assignment

[Robert Levac @boblevac_15]

Supercritical fluids (SCF) is any substance at a temperature and pressure above its critical point. SCF's ae now being used in the formulation of specific chemical reactions and can help meet specific product criteria @UofGFoodProf #FOOD2150 #assignment #Brunner

[Bernard Wierenga @bernardwierenga]

@UofGFoodProf There are a couple ways ones taste system can be reduced. Certain diseases can result in loss of portions of an individuals taste system also, genetics play a huge role in number of papillae and the whole taste system. #Bartoshuk #Food2150 @UofGFoodProf

[Eric van Nes @nes_eric]

@PaolaRomo1999 @sarah_vangalen @UofGFoodProf Did you know people started to preserve food thousands of years ago by freezing it? Chinese have been storing goods in ice cellars as early as 1000 B.C. #Assignment #Staff #FOOD2150

[Eric van Nes @nes_eric]

@PaolaRomo1999 @sarah_vangalen @UofGFoodProf Did you know people started to preserve food thousands of years ago by freezing it? Chinese have been storing goods in ice cellars as early as 1000 B.C. #Assignment #Staff #FOOD2150