Science in the Virtual Pub night has been scheduled for Monday, September 20, 2021.
Registration is Now Closed.
Topic: Zero Waste Bird
This interactive webinar will foster great discussions, debates, chat rooms and loads of fun. The webinar will entertain and educate. So get ready to raise a a glass with us virtually!
The session will run Monday, September 20th from 6:00 pm - 8:00 pm. The cost is $10.00 for students, $25.00 for Members, and $35.00 for Non-Members. Registration and limited Sponsorship opportunities are now available and are listed below.
Science in the Pub is all about debating a current topic in the industry, learning, laughing and hearing other people's opinions about something new or debatable in our sector.
This first Pub session looks towards making productive use of the entire bird...
Food is the fuel of life, and protein is the basis for a balanced diet. But with so many protein options coming out, how do we continue to be the leader in minimizing waste while producing high quality protein? Together we will learn and innovate. Featuring a special guest speaker to inform and educate we will explore the evolution of poultry protein products...
Education, entertainment and a special guest to judge the contest.
Research Chef, Maynard Kolskog will be joining our event. Maynard has been a chef and culinary instructor for nearly 40 years, including 18 years instructing at NAIT. After developing curriculum and teaching molecular gastronomy he became interested in applied research, receiving his Certified Research Chef (CRC®) designation in March 2017. Maynard’s projects focus mainly on plant-based food development including ice cream, pasta, baked goods, fermented oat cheese, oat miso and meat analogues, many in partnership with the Alberta Pulse Growers, the University of Alberta, and Prairie Oat Growers Association, in addition to industry clients.
Join the debate, and have your say...as well as fun along the way!
Thank you to Executive Sponsor Masterfeeds.