Technical

Technical Talk: The Looming Threat of Wheat Rust
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre 519-821-1246, www.gftc.ca.

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Editorial: Fabulously Functional
As many of you may already know, I’m pregnant again, with baby number 2. By the time you read this I’ll be two months from my due date – and no doubt much larger and wondering how to survive the heat of the summer.

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The Chocolate Factor
A functional food like no other? Michelle Brisebois delves into the world of chocolate and its newest attribute: healthy.

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Technical Talk: A Lesson in Biofuels
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre.

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Bacteria purposely added to bread -- now that's a switch!
Bacteria purposely added to bread – now that’s a switch!

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Organic: the Healthy Halo

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Technical Talk: Acrylamide Update
This column is written by Dr. John Michaelides of the Guelph Food Technology Centre.
Question: What new information is available on acrylamide and what is being done to reduce it in processed foods?

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Sugar, Sugar!: A look at the functional role of sugar in baking.
Sweeteners are one of the most important ingredients used in bakery foods. While there are many different sweeteners available, sucrose (or sugar) is perhaps the most versatile.

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