1. Beverages, Food Resource [http://food.oregonstate.edu/], Oregon State University The Fluoride Content Of Some foods And BeveragesA Brief Survey Using A Modified ZrSpadns Method Journal Of food science 31941 Beverage, Fluoride. http://food.oregonstate.edu/ref/beverage/be_r.html

BEVERAGES: GENERAL REFERENCES Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. to Top Belesky,D.P. 2000February. Chicory roots out nutrients in soil. Resource Braddock, R.J. 1995. By-products of citrus fruit. Food Technology Products from juice extraction residues have many functional uses in food and beverage processing. Brasher,P. 2000March 15. Coke, pepsi juice up OJ sales with new varieties. Corvallis Gazette-Times , Corvallis OR C7. Belesky, D.P. 2000February. Chicory roots out nutrients in soil. Resource 7(2):13. Cheney, R. H. 1947. The Biology And Economics Of The Beverage Industry. Economic Botany Cocoa, Plant, Cocoa Beverage, Cocoa Consumption, Cocoa Production, Coffee Beverage, Coffee Consumption, Coffee Production, Tea Beverage, Tea Beverage, Tea Consumption, Tea Production Crocker, E. C.; Vucassovich, M. P. 1949. Non-Alcoholic Beverages. Food Technology Nonalcoholic Beverage, Beverage Dickins, D.; Fanelli, A. A. 1956. Practices And Preferences In Consumption Of Sweet Milk And 'Competing' Beverages. Journal Of Home Economics Coffee, Milk, Tea, Soft Drink

2. Additives ~ Saccharin ~ Food Safety It was for those reasons that in 1996 the Center for science in the Public Interest urged the FDA to BLUE 2 Artificial coloring Pet food, beverages, candy http://www.cspinet.org/reports/chemcuisine.htm

CSPI's Guide to Food Additive Introduction Glossary Cancer testing Alphabetical Listing of Additives ... Food additive cemetery Introduction to Food Additives TOP Glossary ANTIOXIDANTS retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats. CARCINOGEN is a chemical or other agent that causes cancer in animals or humans. CHELATING AGENTS trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid. EMULSIFIERS keep oil and water mixed together. FLAVOR ENHANCERS have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present. THICKENING AGENTS are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed. TOP Cancer Testing Chemicals usually are tested for an ability to cause cancer by feeding large dosages to small numbers of rats and mice. Large dosages are used to compensate for the small number of animals that can be used (a few hundred is considered a big study, though it is tiny compared to the U.S. population of 270 million). Also, the large dosages can compensate for the possibility that rodents may be less sensitive than people to a particular chemical (as happened with thalidomide). Some people claim that such tests are improper and that large amounts of any chemical would cause cancer. That is not true. Huge amounts of most chemicals do

3. Culinary Arts And Food Science Career Guide Explore careers in Culinary Arts and food science with the following links to job descriptions Turkey Farm to Table. Chocolate, Deserts and beverages. Coffee - Wired Java Fanatic http://www.khake.com/page30.html

V OCATIONAL INFORMATION CENTER Culinary Arts and Food Science Career Guide Explore careers in Culinary Arts and Food Science with the following links to job descriptions, which include information such as daily activities, skill requirements, salary and training required. To learn more about Culinary Arts and Food Science, follow the related links below the career descriptions section. Home Careers Skills Schools ... About Culinary Arts and Food Science Career Descriptions Agriculture Careers Agricultural Inspectors Baker Helpers Bakers ... Wedding Cake Designer Culinary Arts and Food Science Related Sites Learn the Basics Baking Glossary Baking Tips Cake Decorating Cake Decorating Basics - Wilton ... Tipping Suggestions US and International Seasonings Herb Page Medicinal Spices - Exotic Flavors and Medicines Seasonings Chefs and Restaurants Chef Paul Prudhomme National Restaurant Association Restaurant Report Culinary Links Baking 911 Busy Cooks Clipart, Images and Pictures Cooking with Kids - Cookalotamus ... Women Write From and For the Kitchen Dairy Choosing and Using Cheese Dairy Products Egg Web Site Fruits and Vegetables Aboutproduce.com

4. Wiley::Journal Of The Science Of Food And Agriculture food science Technology Journal of The science of food food science and Technology Development, production and processing of human and animal food beverages. Measurement of food http://www.wiley.com/cda/product/0,,JSFA,00.html

Shopping Cart My Account Help Contact Us By Keyword By Title By Author By ISBN By ISSN Wiley Chemistry Industrial Chemistry Food Science Technology Journal of The Science of Food and Agriculture Related Subjects Agriculture General Industrial Chemistry Natural Products Paints, Pigments, Coatings Related Titles Food Science Technology Handbook of Food Analytical Chemistry (Hardcover) by Ronald E. Wrolstad, Eric A. Decker, Steven J. Schwartz, Peter Sporns United States Regulations for Processed Fruits and Vegetables (Hardcover) by Y. H. Hui The Maillard Reaction (Hardcover) by Raphael Ikan (Editor) Handbook of Enology, Volume 1, The Microbiology of Wine and Vinifications (Hardcover) by Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard Doneche, Aline Lonvaud Handbook of Enology, Volume 2, The Chemistry of Wine Stabilization and Treatments (Hardcover) by Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu Carcinogenic and Anticarcinogenic Factors in Food: Symposium (Paperback) by Gerhard Eisenbrand (Editor), Anthony David Dayan (Editor), Peter Stefan Elias (Editor), Werner Grunow (Editor), Josef Schlatter (Editor) Functional Food: Safety Aspects: Symposium (Paperback) by Senate Commission on Food Safety SKLM (Editor) Join a Chemistry Mailing List Food Science Technology Journal of The Science of Food and Agriculture ISSN: 0022-5142 Journal Vol 84 (Calendar Year 2004, 15 Issues)

5. Softmatic ERP for process manufacturing; formulabased production for the life science, dyes and paints, chemicals, and food and beverages industries. http://www.softmatic.com

6. Food Science Department - Purdue University transform raw commodities to the food on your table? Thats what food science is all about edible foods and beverages. food science is science! Careers. food science graduates are http://www.foodsci.purdue.edu/academics/index.cfm

Fast Tracks For: Prospective Students Prospective Grad Students Current Students Industry ... Contact Us navigation: Food Science main page Academics The page that you requested is no longer available. The content from this page has been moved into http://www.foodsci.purdue.edu/students You will be automatically redirected to the new location in a few seconds. Food Science Home Academics Outreaches and Workshops Research ... Purdue University

7. Product Development And Promotion, Food Resource [http://food.oregonstate.edu/], Product listings. beverages Direct www.beveragesdirect.com.products. Billie, K. (1996). Blades, M. (1990). Soft drinks. Nutrition and food science, (125), 68. http://food.oregonstate.edu/prodev/tr_bev.html

PRODUCT DEVELOPMENT AND PROMOTION Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. Contact Us Beverage Trends to Top Anonymous. 2000July. Beverage products scorecard. Prepared Foods 169(7):11. The most interesting trend is the consumption of bottled water, which rose by 186% from 2.9 to 8.2 gallons per year per capita between 1980-1992. Soft drinks are by far the most popular beverages by quantity consumed. The following are the trends between 1980 and 1992; Per capita consumption of soft drink increased by 29% from 35 -45 gallons per year. Another drink that is gaining popularity is club soda with a 53% increase from 5 to 8 gallons per person per year. On the other hand, juices and milk experienced a decline in consumption. Juice declined by 6% from 7.3 to 6.8 gallons per capita per year. Milk consumption went down by 5.5% from 27-25 gallons per capita. Alcoholic beverages have experienced a decline in consumption between the same period. (Putnam, 1994 and Jobson's wine handbook 1994) These trends are similar to what was reported by Burrid et al 1996 when she compared consumption changes between 1977 and 1994. A 1994- 96 USDA food intake survey has shown a reversal in some of the trends. For instance, there has been an increase in the amount of fruit drinks consumed from 84 grams per person as reported in Borrud in 1994 to 95 grams in 1996 as reported in USDA survey. One of the reasons for the increase of fruit juice intake is that consumers are shifting to natural products and foods that promote health. (Kuntz 1998, Sloan 1998). Marketers have taken advantage of this trend by developing drinks and emphasing ingredients that promote health like vitamin C in orange juice and calcium in milk. Other micronutrients and herbs are also getting attention especially in meal replacement drinks.

8. Technical Information And Applications For Honey research sponsored by the NHB was presented at the 12th World Congress of food science and Technology Meeting Applications for Honey in foods and beverages. http://www.nhb.org/foodtech/

Technical Information and Applications for Honey Testing General analytical services and laboratories Alphabetical list of analytical testing laboratories Laboratories that test for economic adulteration Brewing Looking for Mead information? Making Mead: the Art and the Science www.gotmead.com www.meadmadecomplicated.org Try the following publications: Making Mead (Honey Wine) History, Recipes, Methods and Equipment by Roger A. Morse Brewing Mead The Intriguing History of the Beverage of Kings, Easy Step-by-Step Instructions for Brewing it at Home by Robert Gayre and Charlie Papazian Mad about Mead! Nectar of the Gods by Pamela Spence Mead Made Easy Dave Polaschek This list does not constitute an endorsement, recommendation or guarantee, nor is it all inclusive. Make your own Honey Homebrews!

9. Food Science Department - Purdue University Manufacturing Operations (FMO) combines the study of science and management to learn how industry converts raw products into safe, edible foods and beverages. http://www.foodsci.purdue.edu/students/

Fast Tracks For: Prospective Students Prospective Grad Students Current Students Industry ... Contact Us navigation: Food Science main page Students Prospective Students Menu Careers What is Food Science? What is Food Manufacturing Operations? Food Science Curriculum ... Food Science Home -> Prospective Students Have you ever wondered about the processes it takes to transform raw commodities to the food on your table? That’s what Food Science is all about. It’s an exciting area that applies the basic sciences, mathematics, and engineering to converting agricultural commodities into edible foods and beverages. Food Science is science Careers Food Science graduates are fully prepared for positions in quality assurance, product development, research, and technical services. The department offers our students many services to help in securing employment. Discover more about our placement, salary, and industry options. What is Food Science? The field of Food Science applies science, such as microbiology and biochemistry, to discover ways to improve the taste, nutrition, and value of the world's food supply. A Food Scientist possesses the skills necessary to convert raw food products into safe, attractive foods and beverages. What is Food Manufacturing Operations?

10. Food Science, Steenbock Memorial Library, University Of Wisconsin-Madison Families Strengthening. Fashion. food science. Forestry. Genetically Modified Organisms Fruits and vegetables. Confectionary and snacks. beverages. Directories. Other Resources http://www.library.wisc.edu/libraries/Steenbock/subjectguide/foodsci.htm

-MadCat Library Catalog- -E-Journals- -WorldCat- -UW Madison Libraries Journal Databases For Articles on Your Topic All Databases Academic Search Agricola Biological Abstracts CAB Abstracts Current Contents Medline Proquest Research Library PsycInfo PubMed Web of Science Research Guides by Subject Best Databases / Web Sites Agriculture Animal Science Biochemistry Biology Biol Systems Engineer Bioterrorism Organisms Chronic Wasting Disease Cranberries Crops Dairy Entomology Environment Family Economic Security Family Living/4H Lit. Search Families - Strengthening Fashion Food Science Forestry Genetically Modified Organisms Government Information Horticulture Interior Design Job Hunting on the Internet Landscape Architecture Nutrition Organic Foods Reference Resources Soil Science Statistical Sources Veterinary Medicine Water-Related Info Water Res. - Protect/Improve

11. Food Science Department - Purdue University You ll develop the skills necessary to convert raw food products into safe, attractive foods and beverages. The Purdue food science Department worked with http://www.foodsci.purdue.edu/students/WhatIsFoodScience.cfm

Fast Tracks For: Prospective Students Prospective Grad Students Current Students Industry ... Contact Us navigation: Food Science main page Students Whatisfoodscience Prospective Students Menu Careers What is Food Science? What is Food Manufacturing Operations? Food Science Curriculum ... Campus Life What is Food Science? FOOD SCIENCE IS SCIENCE New Challenges As the largest industry in the United States, food processing employs nearly 2 million people and accounts for more than 16 percent of the country's gross national product. Consumers drive the industry as they seek more convenience and nutrition, yet fewer calories, in the foods they buy. As the industry strives to meet consumer demands, it's feast, not famine, in the job market for trained food scientists as the demand for their knowledge grows. The Purdue University Department of Food Science is a leader in providing programs of study for students with an interest in this field. If you choose to pursue a bachelor of science degree in Food Science, Purdue can prepare you to succeed in this growth industry. You'll learn cutting-edge technology in the nation's fastest growing food science department, which is recognized worldwide for its expertise in aseptic processing, carbohydrate research, computer integrated manufacturing, and more. Improving the world's food supply In Food Science, you'll learn to apply microbiology and biochemistry to improve the taste, nutrition, and value of the world's food supply. You'll develop the skills necessary to convert raw food products into safe, attractive foods and beverages. The Purdue Food Science Department worked with large food manufacturing corporations and the Institute of Food Technologists to develop the flexible Food Science curriculum, which lets you choose electives in your specific areas of interest. Graduates are qualified for careers in quality assurance, product development, research, sales, technical services, purchasing, and production management.

12. Home > Food > Food Science And Technology > Beverages beverages. Web site of the Association Scientifique Internationale du Café (ASIC), an international coffee science organisation founded in 1966, based in Paris http://agrifor.ac.uk/hb/235e7e2e109f129b0f5c9228bba55b4f.html

low graphics Home Food Food science and technology Beverages Association Scientifique Internationale du Cafe international organizations coffee Bottled water web A US-based portal for the bottled water industry. Features include: links to news items from the industry; events calendar; facts, frequently asked questions and a glossary; background articles on the industry; profiles of industry players; as well as commerce and advertising services. The site is published on the Web by Best Cellars, LLC. bottled water beverage industry British Soft Drinks Association The British Soft Drinks Association (BSDA) is a trade association for the UK soft drinks industry. Their site offers information about the Association and membership, services, publications and training courses, FAQs and a message board, and press releases. Some publications are freely available (PDF format, requiring Adobe Acrobat Reader), some can be purchased, and some are for members only. An educational area, "Liquids Mean Life", is freely available to educational establishments - details on registration are available on the site. trade associations soft drinks beverage industry UK ... Coffee research The Coffee Research site, published by Michael Griffin of the Coffee Research Institute, aims to provide information on the science of coffee for consumers and industry professionals. The site covers agriculture, scientific research, politics and the coffee market. A bibliography of background material is provided. Includes over 200 pictures and a number of video clips (AVI format) to download. Requires Macromedia Flash Player and Adobe Acrobat Reader to view some features of the site.

13. Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis This page is from http//food.oregonstate.edu/ which generally contains images, links, references, and instructional materials on food and their resource. food Ingredients. Baked Products. beverages. Carbohydrates. Grains Cereals Is there a site where I can learn more about the study of the science of foods? http://www.orst.edu/food-resource/food.html

Baked Products Beverages Carbohydrates Dairy Products ... Water Food Information Chemicals Color Cultural Aspects Flavor ... Texture General Information Culinary Schools Education, Courses Food On-Line Ordering Miscellaneous Subjects ... Comprehensive Sites Resources Books, Newspapers, Journals Libraries Glossary Government Resources ... Contact Us a source of science-base and business savvy information for the food industry Be descriptive for better search results. Limit results to this site. Serv. Tech Serv. Market Serv. E-Commerce Serv. ... to Top The Food Resource is undergoing changes. In addition to the digital library [Food and Ingredients], the educational and technical services are being expanded. Since the goal is to assist the food industry and, thus, the consumer, these parts will be expanded. An e-commerce section to promote those receiving the services will be developed. If you have links that you would like to be added, please send link and a brief summary of 25 words or less. Eventually, a form will be added. Suggestions are welcome. All should go to food@orst.edu LINKS to Top This link contains many links that do not yet have a home now the site is undergoing reconstruction and improvement. With the new and improved site we did not want to lose the information that many webbers use. As we develop the different learning packages and the technical information we plan on this list becoming smaller and smaller.

14. Institute Of Food Science Technology AIDS And The Food Handler The Institute of food science Technology, through its Public Affairs and Technical all agree that transmission of HIV/AIDS via food and beverages is not http://www.ifst.org/aids.htm

IFST: Current Hot Topics AIDS and the Food Handler SUMMARY Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk . This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consuming public. It needs to be emphasised to persons with HIV/AIDS that they must comply with the other health and safety requirements applicable to all food handlers. They are more likely than others to acquire one of those diarrhoeal diseases that can be transmitted by food, and other infections or lesions. In this event, the food handlers should be managed according to the guidelines issued by the UK Department of Health. The problem The disease AIDS ( Acquired lmmune Deficiency Syndrome) is caused by a group of viruses called HIV (Human Immunodeficiency Virus). HIV damages the immune system making the patient more susceptible to secondary infections, especially diarrhoeal diseases, lung infections and cancers. Millions of people around the world are thought to be infected with the virus and the number is increasing rapidly. It is inevitable that some of these people will be food handlers. The current statement (updated January 2001) by the US Centers for Disease Control confirms that there is no known risk of transmission of bloodborne and sexually transmitted infections such as HIV/AIDS during the preparation or serving of food or beverages. The statement on "HIV and Its Transmission" includes

15. NYPL, Best Of The Web Profiles A web page of industry links including food, beverages, dairy, eggs and related disciplines such as animal/veterinary science, nutrition, farming http://www.nypl.org/links/index.cfm?Trg=1&d1=1756&d3=Food Science

16. Te Puna Web Directory > NZ > Science And Technology > Engineering And Technology and food nonalcoholic beverages. Sustainability Council of New Zealand A charitable trust with no political affiliations. It is pro science, supports GM http://webdirectory.natlib.govt.nz/dir/en/nz/science-and-technology/engineering-

Web Directory NZ Science and Technology Engineering and Technology Food Science See also: Nutrition@ The objective of the 5+ A Day program is to encourage all New Zealanders to eat and enjoy fresh fruit and vegetables. The program is based on the Ministry of Health's Food and Nutrition Guidelines for all New Zealanders. 5+ A Day enjoys the support of the National Heart Foundation of New Zealand, the Cancer Society of New Zealand, Agencies for Nutrition Action, and the Nutrition Foundation. Resources for schools and children are included. A network of people concerned about the upcoming end to the moratorium against the release of gentically engineered organisms into the New Zealand environment. The site has news and articles about GE issues. Animal and Food Sciences Division : Lincoln University, Canterbury, New Zealand Outlines the teaching, research and commercial activities of the Animal and Food Sciences Division. Includes a list of postgraduate students including their topics and supervisors, a list of research publications, information about divisional and group research programmes, and a list of staff and contact details. Asure New Zealand Core business is meat inspection, but also provides a range of products and services to a variety of food industries.

17. School Food ~ CSPI and states working to improve the nutritional quality of school foods and beverages. for their generous financial support of the Center for science in the http://www.cspinet.org/schoolfood/

CSPI's Nutrition Policy Project is working with concerned citizens, health professionals, government officials, and other nonprofit organizations to strengthen national, state, and local policies and programs to promote healthy eating and physical activity to help reduce the illnesses, disabilities, premature deaths, and costs caused by diet- and inactivity-related diseases such as heart disease, cancer, high blood pressure, diabetes, and obesity. For more information on our current projects and other policies to promote healthy eating and physical activity visit: http://www.cspinet.org/ nutritionpolicy Parents, teachers, school administrators, elected officials and others in small and large communities across the country have been successful at improving the nutritional quality of foods and beverages in their local schools. Parents are defeating exclusive soft-drink contracts between schools and Coca-Cola and Pepsi. Schools are extending lunch periods so that kids get through the cafeteria line and still have time to eat. And, school food service directors are increasing healthy drink and snack selections, without losing revenue. Whatever your situation, we all share the common goal of improving the nutritional quality of the foods and beverages that our kids eat and drink at school and protecting our children's health. The School Foods Tool Kit is designed to help you realize those goals. This Kit includes: Part I: How to Improve School Foods and Beverages (Acrobat 516k) This section includes goals and strategies for improving school foods and beverages as well as background materials and fact sheets on children's diets and health, school meal programs, and vending and other school food venues. It also has a section on techniques that you can use to affect change, with guidance and model materials for communicating with decision makers, the press, and other members of your community.

18. Western Farm Press Gift Starts Wine, Food Science Institute a new, worldclass Institute for Wine and food science there programs in food science. Shoemaker said programs for brewing, cheese making, manufacturing of beverages made from http://rdre1.inktomi.com/click?u=http://www.keepmedia.com/ShowItemDetails.do?ite

19. FOOD SCIENCE AND TECHNOLOGY ABSTRACTS [51] todate in all areas which relate to food and beverages including the to find information in the basic food science, nutrition, chemistry, biology, agriculture http://library.dialog.com/bluesheets/html/bl0051.html

HOME Support Dialog Search Aids Bluesheets ... Search Options Food Science and Technology Abstracts ONTAP Food Science and Technology Abstracts (File 251) Last Loaded on Web: Thursday, May 27, 2004 Last Update To Bluesheet: February 14, 2004 Bluesheet Contents PDF version File Description Database Content DIALINDEX/OneSearch Categories ... Sort File Description [top] Food Science and Technology Abstracts (FSTA) TM is produced by the International Food Information Service (IFIS Publishing). IFIS Publishing is an independent, not-for-profit organisation whose primary objective is to provide quality information products and services which are designed to meet the needs of all those working within the food sector. Food Science and Technology Abstracts (FSTA) TM is the largest and most respected collection of food science, food technology and food-related human nutrition abstracts. It is compiled by a team of specialist scientists dedicated to producing a database of consistent high quality and timeliness. It currently contains over 580,000 records - with approximately 2000 new records added every month. FSTA covers journal articles (approximately 80%) plus patents, theses, standards, legislation, books, reviews and conference proceedings. IFIS works hard to include those sources which are not always easy to obtain - making it a key resource for industrial, academic and governmental users alike. FSTA keeps you up-to-date in all areas which relate to food and beverages including the latest research, new product development, quality assurance and control, food safety, food composition, regulations, consumer trends.

20. O*NET Code Connector Detailed Information Page determine specifications; determine the quality of food or beverages; develop new resolve engineering or science problems; select food or beverage http://www.onetcodeconnector.org/report?id=164&s=title&tog=19

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