Natasha

UoG Molecular Bio & Genetics📚 #FOOD2150

[Natasha @nmcgener]

@JillianLutchman @UofGFoodProf Thiamine deficiency is linked to Korsakoff syndrome(KS) which exhibits symptoms of memory defects and disorientation. The cognitive changes in KS are similar to those in Alzheimer’s disease(AD). Adding thiamine can reverse KD symptoms, could this work for AD? #Gibson #Food2150

[Logan Emiry @LogiBearEmiry]

Hey @UofGFoodProf,
Since we're Canadian and we're writing our final on Saturday at 7 could you display the @MapleLeafs game or at least update us on the score during the exam? It will keep me from rushing through the exam in 20 minutes to watch the game #Food2150

[hayleyfisher98 @hayleyfisher98]

@UofGFoodProf Food protein functionality is incredibly important beyond biological benefits to those who eat it. It also serves a structural benefit in relation to the polymer or colloidal chemistry. It also must not diminish the food quality. Which do you prefer, meat or plant based protein?

[Kaylee Venman @kayleevenman]

When your favourite prof serves the entire class a 6 course mini feast consisting of torched flank steak, butternut squash, pulled pork sandwichs and dessert🤤 Thank you @UofGFoodProf for making every class something to look forward to!!

[Natasha @nmcgener]

@JillianLutchman @UofGFoodProf Thiamine deficiency is linked to Korsakoff syndrome(KS) which exhibits symptoms of memory defects and disorientation. The cognitive changes in KS are similar to those in Alzheimer’s disease(AD). Adding thiamine can reverse KD symptoms, could this work for AD? #Gibson #Food2150

[Natasha @nmcgener]

@amazingkuskus @UofGFoodProf Ischæmic heart disease is very low in Eskimos in northern Greenland, even though their diet is very rich in animal fat. Compared to individuals in a Danish population, the concentration of lipids in the Eskimos was much lower. What is a potential reason for this? #Bang #Food2150

[Natasha @nmcgener]

@amazingkuskus @UofGFoodProf Ischæmic heart disease is very low in Eskimos in northern Greenland, even though their diet is very rich in animal fat. Compared to individuals in a Danish population, the concentration of lipids in the Eskimos was much lower. What is a potential reason for this? #Bang #Food2150

[Natasha @nmcgener]

@UofGFoodProf Chocolates and compound coatings differ based on the cocoa solids in them. Chocolate must contain a minimum of 18% cocoa butter and 14% nonfat cocoa solids. In compound coatings, fats other than cocoa butter are used. For what reasons would other fats be used?#Lonchampt #Food2150

[hayleyfisher98 @hayleyfisher98]

@UofGFoodProf Type 2 diabetes has become a global health crisis that is associated with inactivity and obesity. The number of obese people based on BMI alone is increasing at a rapid rate, 1.3 in 2005 to 2.0 billion in 2030. What is the easiest way to avoid a higher BMI? #Hu #assignment

[Kiana Gibson @cookinwithkiana]

@UofGFoodProf Who would’ve guessed cornstarch is useful for more than “oobleck”?! Upon heating, crystallites in starch solution dissociate and result in gelatinization. This property of starch is used in food products to add structure and reduce water content. #food2150 #Schirmer @UofGFoodProf

[Natasha @nmcgener]

@Heatherac3698 @UofGFoodProf The temperature that starch undergoes gelatinization is dependent on water content in food. Low water content in food systems causes even small changes to have a drastic affect on gelatinization values. Which food would have the highest starch to water ratio? #Food2150 #LeCorre

[hayleyfisher98 @hayleyfisher98]

@UofGFoodProf Traditional pasteurization of foods (specifically orange juice) has been replaced by a new study involving Pectinmethyesterase where juice samples are exposed to combinations of high pressure. This helps keep the foods safe while preserving the enzymes in the juice! #Nienaber

[hayleyfisher98 @hayleyfisher98]

@UofGFoodProf Taste is linked to evolution as well as our ecological niches. It is important for identifying nutritious foods. There are different types of tasters, and research shows that humans have a variation in their ability to consume bitter thioueria compounds. Can you eat bitter foods?

[Natasha @nmcgener]

@AshleyHornby3 @UofGFoodProf Supercritical fluids(SCFs) are substances at critical pressures and temperatures. In this state there is no sudden change in properties. SCFs are used when removing fat from foods, for enrichment of vitamins and for alcohol removal. Which SCF food would you try?#Food2150 #Brunner

[Natasha @nmcgener]

@thomasbowman_ @UofGFoodProf Pale, soft and exudative(PSE) pork can arise from multiple contributors, one being porcine stress syndrome(PSS). PSS causes Ca2+ to be released at twice the normal rate which thus causes an accumulation of lactate in the muscle. What other factors influence PSE?
#Barbut #Food2150

[hayleyfisher98 @hayleyfisher98]

@jearbear33 @UofGFoodProf Although food irrigation can be beneficial in reducing spoilage, the cost that comes with it in the presence of destruction or degradation of vitamins may not always outweigh the benefits of having food last longer. What do you think? #assignment #killcast

[Natasha @nmcgener]

@amazingkuskus @UofGFoodProf Ionizing radiation is a high energy process that creates radicals to kill microorganisms. Currently there is hostility against food irradiation. This is due to myths that it forms toxic chemicals, which concerns the public people. Would you eat irradiated food? #Kilcast #Food2150

[Natasha @nmcgener]

@UofGFoodProf Brucellosis is a type of milk-borne infection that often stems from ingesting raw milk products made in other countries. Brucella bacteria is found in the uteri and mammary glands of pregnant female cattle, goats and sheep and can thus be released in their milk. #Food2150 #Bryan

[hayleyfisher98 @hayleyfisher98]

@Nicole78364528 @UofGFoodProf There are always measures taken to address anti microbial growth in the poultry market. However, there is a large gap in knowledge between how chicken in small flocks are multidrug resistant compared to commercial flocks. #Food2150 #Lebert #assignment

[Natasha @nmcgener]

@amazingkuskus @UofGFoodProf At the start of the French revolution in 1790, food preservation was very hard to control. Nicolas Appert thus dedicated his life to find a way to preserve food different from past ways that changed taste and texture. This lead to the process of canning food. #Garcia #Food2150

[Natasha @nmcgener]

@maddisfoodfacts @UofGFoodProf For any athletes out there, it’s very important to have a meal full of protein and energy before competing. High-protein yoghurts increase plasma amino acids and trigger muscle protein synthesis. They can also give you greater satiety than that of fat or carbohydrates. #Jørgensen