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June 2, 2015

Food Safety & Quality Program Coordinator Pirouz Yousefian on working at AAPS

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,.....

READ ARTICLE Food Safety & Quality Program Coordinator Pirouz Yousefian on working at AAPS
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June 2, 2015

Is it Still 8 Cups a Day? A Nutritionist’s Guide to Healthy Hydration

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.....

READ ARTICLE Is it Still 8 Cups a Day? A Nutritionist’s Guide to Healthy Hydration
May 28, 2015

AAPS Students Learn SOPs for Cleaning a Quality Control Laboratory

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.....

READ ARTICLE AAPS Students Learn SOPs for Cleaning a Quality Control Laboratory
Masters student Kylah Smith collects blueberries after passing through the radio frequency machine behind her--College of Agriculture and Environmental Science Tuesday, May, 19, 2009, in Athens. (Photo/John Amis)
May 27, 2015

FTSQ Co-op Students Are Learning From the Best in the Industry

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.....

READ ARTICLE FTSQ Co-op Students Are Learning From the Best in the Industry
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May 26, 2015

AAPS featured on the cover of Training Places Magazine

  – 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.....

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May 26, 2015

What Pharmaceutical Experts Should know about Natural Health Product Regulation

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.....

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May 20, 2015

AAPS’ Pharmaceutical Students Complete their Third Term with Final Exams

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.....

READ ARTICLE AAPS’ Pharmaceutical Students Complete their Third Term with Final Exams
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May 19, 2015

3 Riskiest Foods on Grocery Store Shelves

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.....

READ ARTICLE 3 Riskiest Foods on Grocery Store Shelves
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May 12, 2015

3 Most Common Genetically Modified Foods: Are They Safe?

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.....

READ ARTICLE 3 Most Common Genetically Modified Foods: Are They Safe?
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May 5, 2015

A Food Safety Specialist’s Guide to the Safe Food for Canadians Act

A 2014 report by the Conference Board of Canada, in collaboration with the University of Guelph’s Food Institute, revealed that Canada’s food safety system was ranked among the best in the world. In fact, our food safety system tied for first place with Ireland’s, in comparison to 17 other Organization for Economic Co-operation and Development.....

READ ARTICLE A Food Safety Specialist’s Guide to the Safe Food for Canadians Act

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