Anne McCannel

Anne_McCannel@bcit.ca

work experience

Anne has been at BCIT since 1992, after working as a scientist at JR Laboratories (Burnaby). She has instructed a number of courses, developed an on-line distance education course, and worked on numerous industry projects with the BCIT Technology Centre.  She has enjoyed short-term international work as a summer QC Technician at Valio ice cream factory (Finland), researcher at the Wuxi Institute of Light Industry (China), and workshop presenter at King Mongkut's University (Thailand).  Anne took professional development leave Sept '99 to May '00 to work with St. Lawrence Technologies (Ontario), and Yves Veggie Cuisine (Delta); again in Sept '05 to May '06 to work with Gourmet Baker (Burnaby), and the consulting group of Robertson & Ross Associates (Richmond); and Jan to May '12 to work with Monte Cristo Bakery (Burnaby).

education

2012. Applied Sensory and Consumer Science Certificate, UC Davis Extension.

1996.  Instructor Diploma Program, Ministry of Skills, Training and Labour, Province of British Columbia. 

1988.  M.Sc. (Dept of Food Science, UBC). 

1985.  B.Sc. (Dept of Food Science, University of Guelph).

publications

Macura, McCannel & Li. 2001. Survival of C. botulinum in MAP ginseng roots. Food Rsrch Intern'l. 34:123.
McCannel & Nakai.1989 & 1990. Separation of egg yolk Ig's using chromat'phy. CIFST J. 23:42 & 22:487.
Hincks, McCannel & Stanley. 1987. Hard-to-cook defect in black beans. J. Agric. Food Chem. 35:576.