After the tremendous success of last year’s conference, the International Pharmaceutical Academy (IPA), in association with AAPS, will be hosting its second annual . This two day workshop will take place on June 10 and June 11 at the Guest speakers at this year’s conference include various representatives from licensed producers, testing labs, lawyers, lobbying experts and many more, all with extensive experience in the cannabis industry in Canada. Their seminars will cover everything from the importance of lobbying with Federal government departments for MMPR to current medical marihuana production challenges and Health Canada inspections. The 2 days of workshops will be geared towards QA/QC, Regulatory,.. READ MORE »
June 5, 2015
Program Coordinator Pirouz Yousefian tells us about his experience as a faculty member at AAPS and reveals the special qualities that make AAPS a valuable and encouraging environment for students. Pirouz has been an active member of AAPS’ faculty since 2009. “I enjoy teaching at AAPS because of the three thematic structures Collegial Responsibilities, Collegial Relationships, and Institutional Support,” he says. “There are a lot of new services that help students become successful. AAPS is listening to and meeting the needs of the industries at every level. AAPS is truly becoming a career college.” These new services include AAPS’ diverse co-op placements,.. READ MORE »
June 2, 2015
The human body is approximately 60% water. That water plays a vital role, as it helps transport nutrients, eliminate waste, and regulate body temperature. Unfortunately, that water reserve is constantly being depleted through sweat, urine, and stool. This is why nutritionists recommend drinking plenty of water to stay hydrated. But “plenty” of water has meant very different things over the years, and old theories about hydration are changing thanks to new scientific research. So just how much do nutritionists recommend people drink to stay healthy? Read on to find out what the latest research is saying about healthy hydration. Not.. READ MORE »
June 2, 2015
In today’s Technical Writing class, AAPS students reviewed the standard operating procedures for cleaning a quality control laboratory. Instructor Jason Chu had students organize the various processes of daily and weekly cleaning into a flow chart. These cleaning practices are essential for maintaining a safe and secure environment. Concepts learned in today’s class will help students understand their future responsibilities as Quality Control professionals. Knowledge Vital For Your Career The importance of knowing these cleaning procedures is vital to a career in Quality Control. Understanding concepts like cleaning validation and cross-contamination ensure that students are aware of the cleaning processes required in removing.. READ MORE »
May 28, 2015
Getting an education is one thing, putting that knowledge to good use is another. AAPS students enrolled in our are taking the opportunity to develop their skills by training with leaders in Food Safety and Quality Assurance. Implements Your Skills The hands-on training AAPS students receive is only a part of what prepares them for the workforce. AAPS’ close industry connections allow for some of the best co-op placements in the industry. These placements allow students to expand on their specialized knowledge in real food safety environments. Co-op Placements AAPS students have gained real work experience with leaders in the.. READ MORE »
May 27, 2015
– a monthly publication that features the best training institutions in Canada. TrainingPlaces.ca celebrates AAPS for its highly trained applicants, experienced educators and professional learning environment. Student Testimonials The piece features testimonials from students who have successfully completed AAPS’ Pharmaceutical Quality Assurance and Quality Control program, Food Safety and Quality program and Clinical Research program. The AAPS Advantage The article also highlights the many resources which AAPS has to offer: close industry connections and co-op placements, web-based learning and online training, skill developing workshops and practical laboratory experience.
May 26, 2015
Natural health products (NHPs) are over-the-counter substances that can normally be purchased in any health store or pharmacy. Some common substances that are categorized as natural health products include: vitamins and minerals, herbal medicines, energy drinks and probiotics. Pharmaceutical industry professionals know that all NHPs sold in Canada are subject to the Natural Health Product Regulations, under the authority of the Food and Drugs Act. These regulations are implemented to address Canadians’ concerns about NHP safety and availability as well as regulate their sale, manufacturing, packaging, labelling and distribution processes. Students pursuing pharmaceutical careers will soon learn all about natural.. READ MORE »
May 26, 2015
Congratulations go out to AAPS’ Pharmaceutical Students who recently wrote exams on . The exam was made of two parts: written and practical tests. Students were asked to answer questions on analytic chemistry and later asked to demonstrate their learnings in AAPS’ state-of-the-art laboratory. “This is the first time we’ve asked students to demonstrate their knowledge in person” says instructor, Jason Chu. “This form of evaluation benefits the students in developing their practical skills for the pharmaceutical industry.” Chu is newly welcomed to the AAPS Faculty and joins AAPS with 5 years of experience as a Quality Control Research and.. READ MORE »
May 20, 2015
11 million Canadians suffer from food poisoning every year. While most people who get sick only suffer milder symptoms that don’t need treatment, a percentage of those infected will require hospitalization, and a small percent die as a result of their illness. Milder symptoms of food poisoning include: nausea and/or vomiting diarrhea abdominal pain headaches weakness mild fever Severe food poisoning, on the other hand, can lead to bloody stools, extreme pain, kidney failure, and seizures. The Center for Disease Control collected 10 years’ worth of data of food poisoning specifically in the United States, in order to determine which.. READ MORE »
May 19, 2015
Students pursuing food safety careers know that genetically modified organisms (GMO) are organisms whose genetic materials have been altered by scientists. While there are various reasons for producing genetically modified foods, the most common one is to improve crop protection, since crops can sometimes become infected by insects, viruses, or as a result of a resistance to herbicides. Because most foods can be genetically altered, it’s important that GM foods are thoroughly assessed by food quality experts before being placed on the market. Individuals pursuing food safety careers will learn all about which foods and crops are most commonly genetically.. READ MORE »
May 12, 2015
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