Food and Bioproduct Sciences: USASK
@FabsUsask
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Food and Bioproduct Sceinces
Saskatoon, Saskatchewan
Joined February 2019
RT @FabsUsask: Interested in a graduate degree in Food and Bioproduct Sciences from the University of Saskatchewan? Please check out our vi….
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RT @FabsUsask: Interested in how food influences our society from production, safety to health? Check out our undergraduate degree in the d….
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Interested in how food influences our society from production, safety to health? Check out our undergraduate degree in the department of Food and Bioproduct Sciences at the University of Saskatchewan. #FABS #usask #FoodScience
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Interested in a graduate degree in Food and Bioproduct Sciences from the University of Saskatchewan? Please check out our video! #FABS #FoodScience #usask
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Know your audience and relate to them! Key to understanding.
Just finished my first class teaching Professional Skills in Scientific Communication. The interactive exercises were much more productive. Great group of students. Theory of Mind is an interesting concept. #SciCommunication #TheoryOfMind #empathy.
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Congrats to all the FABS graduates for the year! All the best in your future endeavors. Please stay in touch and let us know how you are doing. #grad2019 #FABSgrads.
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More evidence for the benefits of diet and food in promoting health; this time focusing on the immune system.
New featured research from @NordseeL and colleagues of @UniLeipzig explores the link between fermented foods, such as #sauerkraut, and the #immune system. Check it out here: #GPCR #bacteria #NewResearch
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Congrats to Deeksha, a recent graduate of the @FabsUsask department! Well done!.
Congrats Deeksha! Well deserved.
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Congratulations to Deeksha Shetty, qualifying for the global Alltech Young Scientist Graduate Student competition in Lexington, Kentucky, USA. Presenting her research on Salmonella biofilm formation, Deeksha is one of 4 finalist from around the world. Great job Deeksha! #FABS.
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Color and chemistry!.
Colourful world of food from anthocyanins!! Hands on experiment at the science of food station by @FabsUsask at the @AgintheCitySask
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Research from the FABS department. #food #nanotechnology.
We @ Food nanotechnology lab @supratimghosh used #CFIfunded @Rheometer to understand the interfacial rheological behaviour of lentil protein-fenugreek gum complex for its emulsifying properties. Here is the research article, .
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Congratulations to Xianming Zhao on defending his PhD work entitled 'Biosynthesis and Assembly of Very Long Chain Polyunsaturated Fatty Acids in Thraustochytrium sp.26185' (supervised by Dr. X. Qiu).
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Congratulations to Dellaney Konieczny on defending her MSc work entitled 'The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties' (supervised by Dr. M. Nickerson @SaskProtein).
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Congratulations to Hayley Kumitch on defending her MSc work entitled 'The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties' (supervised by Dr. T. Tanaka @TanakaTakuji).
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Congratulations to Saakshi Parolia for defending her MSc work entitled 'Preventing Lipid Oxidation in Emulsions by Localizing Lentil Protein-Polyphenol Conjugates at the Oil-Water Interface' (supervised by Dr. S. Ghosh) @supratimghosh.
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RT @ChrisEskiw: In press in Biogerontology, collaborative work with Joanna Bridger (Brunel University, UK) examining mTOR inhibitors promot….
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RT @ChrisEskiw: Our latest publication examining the effects of metformin at the genome level in fibroblasts. Interesting that different ca….
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Congrats to Deeksha Sheti for defending her MSc work entitled 'Role of the RpoE sigma factor and two-component Cpx systems, in biofilm formation of Salmonella enterica subspecies enterica serovar Enteritidis' (supervised by Drs. Vidovic and Korber).
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Congrats to Carla Almendariz on defending her MSc work, entitled 'Functional Analysis of a Malonyl-CoA:ACP Transacylase-like Domain from Polyunsaturated Fatty Acid Synthase in Thraustochytrium'. (supervised by Prof. X. Qiu).
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Congrats to Xinyi (whisley) Wei on successfully defending his MSc work entitled 'EFFECTS OF SHORT-TERM GERMINATION AND AUTOCLAVING ON SELECTED COMPOUNDS IN FABA BEAN AND FABA BEAN APPLICATIONS IN LOW-FAT PORK BOLOGNA' under the supervision of Drs. Shand and Wanasundara.
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