Rick Temming
@ricktemming
ID: 1037755651378700288
06-09-2018 17:33:22
81 Tweet
121 Followers
63 Following
Jesse VandenBerg Jordan Elshof @UofGFoodProf Did you know maternal vomiting can actually be a good thing! With increased taste perception the mother can detect toxins more readily, and therefore protect the fetus @UofGFoodProf #Breslin #Assignment #Food2150
Victoria Crincoli Sarah Vangalen @UofGFoodProf Simplot Company @UofGFoodProf Potatoes sliced into potato chips increases the surface-to-volume ratio causing an accumulation of acrylamide when heated. This poses negative health issues, and therefore it is important to restrict your intake on your next bender. #Rommens #Food2150 #Assignment
KC @UofGFoodProf Research is being done on corn to breed certain lacking essential nutrients, an example is Lysine and Tryptophan introduced into the grain. These breeding efforts are helping to combat nutrient deficiencies in countries that suffer from protein malnutrition. #Nuss #Fodd2150
sarah milinkovich @UofGFoodProf It is estimated that a total of 438 million people are affected worldwide by type II #diabetes. The major driving source is due to excessive caloric intake. It is important people make lifestyle modifications to solve this growing issue #Frank @UofGFoodProf #Food2150
Tractor pulling is hard work, but Randy Steinman spoke to a group of students who are doing it for a good cause: ctv.news/mphSaPK
@UofGFoodProf #Tyagi found that when frying soybean oil and frying time and temperature increases, the amount of polyunsaturated fatty acids increases in direct proportion. It was found that up to 79% of the polyunsaturated fatty acids can be lost in soybean oil #Food2150 @UofGFoodProf #Tyagi
Jordan Elshof @UofGFoodProf Fats contain almost double the energy value per gram than carbohydrates and proteins. Lipid dense foods would have helped ensure survival in primal human nutrition. This explains our instinct to indulge in fatty foods. #Marangoni #food2150 #assignment
Thank you Dylan Sher for shining a light on such an important topic! Your work on Before the Plate is appreciated and hopefully it gets the word out about Agricurture to the pubilc eye!
Farmer Fletcher Kyle Rutherford @UofGFoodProf Being a part of mankind's oldest and most complex type of enzymology has been a rewarding experience. Did you know that yeast is a key factor in the fermentation process of beer making as it breaks down the sugars and adds alcohol as a byproduct. @UofGFoodProf #Food2150 #Gupta
🏒MHKY RECAP: Gryphons come together in massive 5-2 win over York Lions on #AggiesNight! #GryphonPride 📸by Gar FitzGerald ➡️gryphons.ca/news/2018/11/2…
Kyle Rutherford @UofGFoodProf When making dietary changes many consumers drop their intake of fats/lipids. However it should be taken into consideration that fats compared to carbohydrates and proteins have almost double the energy value per gram. #assignment #Food2150 #Marangoni @UofGFoodProf
@whit0229 Peter Ruberto @UofGFoodProf Sugar is an important ingredient in food processing. Besides sweetening foods, sugar has a strong water binding ability and can be used to increase boiling point or decrease freezing points, increase viscosity, and serve as energy for fermentation. #Clemens #food2150
Nicole Zielinska Sarah @UofGFoodProf Recent advancements in the food industry that has led to better extraction techniques on proteins in vegetables, grains, and microbiological systems. This is key in getting optimal amounts of proteins and decreasing food waste on these products. @UofGFoodProf #Jones #Food2150