2018 Annual General Meeting
Date: January 28, 2019
Location: Shadbolt Centre for the Performing Arts (6450 Deer Lake Avenue, Burnaby, BC)
Visit our website to register and for more information www.bcfoodprotection.ca
Register today to attend our AGM!
Attendance is FREE for BCFPA Members who renewed in 2019 and for members from 2018!
Register here: https://www.bcfoodprotection.ca/event-3193532
Sustaining Member Display Tables available on first-come, first-serve basis. Interested in sponsoring? Contact us at info@bcfoodprotection.ca to sponsor or reserve your table today! Our sponsorship package is available for those interested in sponsoring our events - click here
We are accepting nominations to run in our 2019 Executive Board. If you are interested in volunteering, please talk to us in person or send us an email! We are always looking for volunteers!
Schedule:
5:00-5:30 PM Registration
5:30-5:45 PM Welcome Remarks & AGM Business
5:45-6:35 PM Speaker: Joan Soriano and Hedwig Lee, Senior Compliance Officers in Food Safety, CFIA, on "Safe Food for Canadians Regulations"
6:35-7:20 PM Dinner
7:20-7:30 PM Scholarship Presentation & Awards
7:30-8:00 PM Student Speaker: Elaine Cheng, UBC M.Sc. Candidate, on "Surveying Saccharomyces populations and phenolic compounds of Pinot Noir grapes in the Okanagan Valley"
8:00-8:15 PM Closing Remarks & Door Prizes
Speaker biographies and topic description available here - click here
The 2017 AGM Minutes and 2018 AGM Report wil be available soon - click here
Poster - click here
Abstracts:
"Safe Food for Canadians Regulations"
Speakers: Joan Soriano and Hedwig Lee, Senior Compliance Officers in Food Safety, Canadian Food Inspection Agency
On January 15, 2019, the Safe Food for Canadians Act (SFCA) and the Safe Food for Canadians Regulations (SFCR) came into force. The Safe Food for Canadians Regulations streamline the requirements from the 14 current sets of regulation to provide a consistent level of safety for all food. Under the new regulations, businesses that import or prepare food which will be exported or moved between provinces/territories, will have to meet requirements for Licensing, Preventive Controls and Traceability. The timelines for compliance will vary depending on business size, type of activity, and food commodity. While some businesses will need to be in compliance with all requirements as of January 15, 2019, others may have up to 30 months to comply with certain requirements.
"Surveying Saccharomyces populations and phenolic compounds of Pinot Noir grapes in the Okanagan Valley"
Speaker: Elaine Cheng, UBC M.Sc. Candidate
Wine fermented by commercial yeast inoculation is a common practice in the Okanagan Valley. In recent years, however, multiple studies have suggested that native yeasts and grapes within specific geographical sites may provide a distinctive aroma profile for the resulting wine. Particularly, wine yeasts varied in strain-level have shown complexed yet unique metabolic interactions which differentially impact the sensory perspective of wine. To examine this phenomenon, my project focuses on surveying wine yeast from 13 vineyards across three sub-regions of the Okanagan Valley along with a chemical analysis on the grapes and wine produced from the surveyed yeasts in 2017. We hypothesize that there will be geographical differences with the wine yeast strains and grapes from each sub-region that can be associated with distinguishing flavor profiles provided by the subsequent wine. This
required a characterization of approximately 1,600 wine yeast strains using fingerprinting techniques. Also, an analysis of tannins and anthocyanins contents of over 2,000 berries and 30 wine samples will be achieved by spectrophotometer and Liquid Chromatography. Tannins and anthocyanins are frequently used as wine quality assessment since they contribute to color stability and astringent potential in wine. BC winemakers will benefit from this project through identifying distinctive features of their wine for better competitive factors in the globalized market. For research purposes, this is a first step to identify native and regional wine yeast strains with the intention to create special inoculates in the future that guarantee predictable yet regional-specific wine fermentation.
