41. Food Science Group food science Group and other valuable functional properties, and the study of methods to improve the quality and safety of foods and beverages. http://www.agsci.ubc.ca/research/food.htm

Overview Faculty Members Animal Welfare Environment ... Facilities Food Science Group Research topics include the development of novel food products, the extraction of compounds with nutraceutical and other valuable functional properties, and the study of methods to improve the quality and safety of foods and beverages. Faculty members often collaborate directly in research with government and industry partners, enhancing the impact and applicability of the results on improving policies and practices in food processing and marketing. Industry Projects can be comprehensive in nature, covering all aspects of the product or process, such as raw material quality, nutritional quality and formula development. The University can employ on-site or off-site pilot plant equipment. The Food Information Service (FIS) as part of the Food Science Group provides a means for industry and the general public to access the university knowledge base in food science. This is a unique telephone inquiry service whereby the public and industry can call with a question which faculty members and student will endeavour to answer. Faculty Members Tim Durance , M.Sc., Ph.D.(Brit. Col.)

42. Careerops Teaching food science classes Costa Identifying bacteria in foods and beverages A computer program - Guatemala. •food Safety for Exporters - Nicaragua http://www.east.asu.edu/msabr/foodscience/

Home Index Directory Campuses ... Search: Morrison School of Agribusiness and Resource Management Degree Programs: Agribusiness Professional Golf Mgmt Pre-Veterinary Medicine Golf Facilities Management ... Peace Corp MS Program Main Menu: MSABR Main Page About the Morrisons Course Listings MSABR News ... FFA Blue Jacket Food Science Food Science Concentration Degrees Offered are in Agribusiness Bachelor of Science Master of Science Purpose The Morrison School of Agribusiness and Resource Management (MSABR) provides academic programs in agribusiness and in environmental resources. Agribusiness is the business of food and fiber production and the technology necessary to change a raw material or an idea into a new product or business for the world’s consumers. Producing, financing, marketing, and providing food and fiber for the world amounts to more than one-half of the earth’s global economy. Food Programs at MSABR Food, its marketing and safety, is of paramount importance now and in the future.

43. UC Davis Summer Sessions Program List sensory properties of foods and beverages, food preferences and food intake. He teaches undergraduate and extension courses in food science, sensory science http://summer-sessions.ucdavis.edu/abroad/program_description?program=Food, Folk

44. FSHN 495 Topics | Department Of Food Science And Human Nutrition, UIUC science; Critique current research papers and articles in sensory science; on the effect of radiation on main food components. Fermented and Distilled beverages. http://www.fshn.uiuc.edu/academics/FSHN495_topics.html

@import url(../fshnAdv.css); Skip navigation Undergraduates Graduate Students Alumni ... FSHN Classes FSHN 495 Topics Offered Advanced Topics In Food Science . 0.75 units. Instructor: Dr. Elvira de Mejia. The course aims at providing detailed background information on enzymatic conversion processes with relevance to the food industry. The course consists of a series of lectures and provides ample opportunity to discuss the food enzymology field. Attention will be paid to the following aspects: Fundamentals of Enzyme Kinetics. Enzymatic Modification of Foodstuffs. Chemical Reactions in Foods Catalyzed by Enzymes. Industrial Applications of Enzymes. Enzymes in Food Analysis and Safety. Recent Advances in Enzyme Technology. Future of Enzymes in the Food Industry. Advanced Topics in Sensory Science . 0.75 units. Instructor: Dr. Soo-Yeun Lee. Current topics in sensory science will be covered. The main course topics and objectives are: The physiological and psychological basis for sensory evaluation Thurstonian Modeling in Difference Tests Multivariate statistical methods in sensory science Critique current research papers and articles in sensory science Develop a proposal for research utilizing sensory evalutation Electromagnetic Radiation in Food Processing . Credit: 0.5 units. Instructor: Dr. Graciela Padua. Course material covers microwave heating and food irradiation. In microwave heating, emphasis in on dielectric properties of foods and the prediction of internal temperature profiles. In food irradation, emphasis is on the effect of radiation on main food components.

45. About The Department | Food Science And Human Nutrition The faculty members in food science and Human food engineering, food safety, food analysis, biotechnology and vegetables, meats, wine, and fermented beverages. http://www.fshn.uiuc.edu/dept/

@import url(../fshnAdv.css); Skip navigation Undergraduates Graduate Students Alumni ... Home About the Department Our mission: To implement education, research and outreach programs designed to provide a safe, nutritious, and affordable food supply that enhances human health. FSHN offers undergraduate and graduate degrees, conducts research in food science and nutrition, and serves the people of Illinois with its extension and outreach programs, which cover a wide range of subjects from nutrition and wellness to food safety and bioprocessing. We have committed ourselves to playing a leadership role in all aspects of our mission and to be the best department of our kind in the land-grant university system. The faculty members in Food Science and Human Nutrition come from diverse backgrounds and cover a wide range of specialties. We have experts in the areas of food chemistry, food microbiology, food processing, food engineering, food safety, food analysis, biotechnology and bioprocessing, clinical nutrition, biochemical and molecular nutrition, community nutrition and dietetics, and nutritional toxicology. Commodity specializations include corn, soybeans, legumes, oilseeds, dairy products, vegetables, meats, wine, and fermented beverages. Graduate students include both domestic and international students. While some of them majored in food science or nutrition, most of them have undergraduate degrees in diverse areas such as microbiology, biology, chemistry, biochemistry, and engineering.

46. Why Study Food Science The employment rate for food scientists is very high. Opportunities for employment exist virtually everywhere foods and beverages are manufactured, including http://www.dal.ca/~foodsci/whyfood.html

Is Food Science in your future? The Challenge If you are excited by science and are good at it, there are countless opportunities for university graduates in the world's largest manufacturing industry: the food and beverage industry. As a food professional you may be involved in the discovery of new food sources, new methods of food preservation or even development of specialized foods for space travel! The Opportunity Food scientists are employed to create new foods and innovative processes to manufacture these foods. They work independently or as part of a team to ensure the safety and quality of foods. They apply basic scientific principles to solve problems, to protect the food and beverage supply, to manage food processing facilities and to develop strategies to transport foods while maintaining high quality. The Employer Food scientists are found in every province of Canada and every state in the USA. They provide technical support to the food and beverage industry, government departments and international agencies such as the United Nations. The need for new food scientists is increasing as the food industry continues to expand. The Reward Nothing is more rewarding than spending your working life doing what is enjoyable to you and pursuing the professional career for which you have been trained. The employment rate for food scientists is very high. Opportunities for employment exist virtually everywhere foods and beverages are manufactured, including large cities and small towns. Income potential and opportunities for advancement are excellent.

47. Career Opportunities In Food Science - UK Department Of Animal Sciences the consumer demands for convenient, safe and nutritious food/beverages increase Employment with a Bachelor degree in food science includes positions with food http://www.uky.edu/Agriculture/AnimalSciences/food/careers.html

What Are Some Career Opportunities in Food Science? Food science programs in the United States mainly evolved from dairy manufacturing (science) programs. The discipline emerged to including not only dairy science, but also meat science, cereal science, seafood science, and the study of fruit and vegetable products. The food industry is one of the largest manufacturing industries in the United States, employing about 2 million people with an additional 14 million being employed in other food-related fields. Based on the dollar value of products shipped, the food processing industry is the largest in the United States contributing more than $350 billion to the gross national product. The enormous size of the industry and its need for professional scientists make it possible to find a wide variety of satisfying careers. The food industry is growing steadily as the consumer demands for convenient, safe and nutritious food/beverages increase. This growth is evident by the 70,000 new food products that were introduced in the 1980s and the more than 170,000 new food products predicated to be introduced between 1990 and 2000. This increase in consumer demands for greater varieties of nutritious and convenience foods of uniformly high quality along with an increased emphasis on food safety and the use of new energy- and cost efficient technologies in the processing of foods are creating many varied career opportunities in the food and allied industries. Employment with a Bachelor degree in Food Science includes positions with food and allied industries, government and independent research institutions. Employment can be found with companies that manufacture retail food products as well as companies supporting food manufactures by supplying food ingredients, processing equipment and packaging materials, or providing services related to institutional feeding. Technical and administrative position are also available in various government agencies and with independent testing laboratories. Food science graduates hold teaching, research and extension positions with colleges and universities. Governmental agencies employ food scientists whose work is directed towards research, regulatory control and the development of food standards.

48. Food Science Australia: Grains Processing Research And Product Development food science Australia has the infrastructure of experienced food chemists, technologists and components in bakery products, noodles, beverages, Asian foods http://www.foodscience.afisc.csiro.au/tis/grains.htm

Grains Processing Research and Product Development Food Science Australia provides a whole-of-food-chain research and development capability for the cereals, pulses and oilseeds processing and marketing industries, from the point of harvesting, through product, process and packaging development to storage and distribution trials, sensory evaluation and food safety planning. Food Science Australia has the infrastructure of experienced food chemists, technologists and engineers, as well as modern laboratory and pilot facilities, to create new opportunities for the grains processing industries in both domestic and export markets. Major areas of expertise and research project activity include the following: Lupins Process development to obtain high-purity, bland-flavoured sweet lupin fibre and protein Utilisation of lupin components in bakery products, noodles, beverages, Asian foods and pharmaceutical products Physical and nutritional functionality of lupin-based food ingredients Chickpeas Chickpea milling optimisation for ingredient functionality Fractionation and characterisation of fibre, protein and starch from chickpea flour

49. Food Science Australia: What's On In The Food Industry: Asia And Pacific What s on in the food Industry. Asia Pacific. March 30 April 1 SIAL China (International trade exhibition for food, beverages, wine spirits) 2004. http://www.foodscience.afisc.csiro.au/whatson/Asia&Pacific.htm

W hat's on in the Food Industr y March 30 - April 1 2004. Shanghai, China. Contact: Kelly Wheatley, Exposium North America c/o IMEX Management Inc. Tel: (704) 365-0041. Email: kellyw@imexmqt.com or visit www.sial.fr or www.sialchina.com T O REGISTER YOUR AGRI-FOOD EVENT If you have a food industry event that you would like considered for inclusion in "What's on..", please fill in this form Alternatively, you can email your details to: Meryn.Scott@foodscience.afisc.csiro.au . CSIRO Divisions can also register conference details by contacting: lani.cavanagh@its.csiro.au . Please forward your inclusions. Back to What's On in the Food Industry

50. Food Science And Technology|KLUWER Academic Publishers Home » Browse by Subject » food science and Technology. Modelling in the Agrofood Production Chain beverages Technology, chemistry and microbiology Alan H http://www.wkap.nl/home/topics/U/

Title Authors Affiliation ISBN ISSN advanced search search tips Home Browse by Subject Food Science and Technology Sort listing by: A-Z Z-A Publication Date Advances in Nutritional Research Volume 10 ... Immunological Properties of Milk Bill Woodward, Harold H. Draper November 2001, ISBN 0-306-46603-1, Hardbound Price: 177.00 EUR / 195.00 USD / 122.00 GBP Add to cart Agricultural Biotechnology in Developing Countries: Towards Optimizing the Benefits for the Poor Matin Qaim, Anatole F. Krattiger, Joachim von Braun October 2000, ISBN 0-7923-7230-1, Hardbound Price: 190.50 EUR / 210.00 USD / 131.00 GBP Add to cart Alternative Uses for Agricultural Surpluses Raymond, P. Larvor December 1986, ISBN 1-85166-084-4, Hardbound Out of print Alternatives to Pesticides in Stored-Product IPM Bhadriraju Subramanyam, David W. Hagstrum October 2000, ISBN 0-7923-7976-4, Hardbound Price: 164.50 EUR / 181.00 USD / 114.00 GBP Add to cart Animal Feed Formulation Economic and Computer Applications Gene M. Pesti, Bill R. Miller February 1993, ISBN 0-442-01335-3, Paperback Price: 112.50 EUR / 124.00 USD / 78.00 GBP

51. University Of Guelph - Food Science responsible for fermentation, we wouldn t have yogurt, alcoholic beverages, some kinds food plant sanitation is an important part of the food science curriculum http://www.uoguelph.ca/OAC/foodsci/quicklinks/faq.html

Frequently Asked Questions What is Food Science All About ? Why must Food be processed? Isn't it better to eat nothing but "natural" foods? What is food made up of anyway? Isn't it mainly vitamins, minerals and calories? How is it possible to determine the chemical composition of a food? ... Aren't there germs in food? How can we avoid getting food poisoning? What is Food Science all about? In order to prepare for a career in Food Science, students take courses in food chemistry, food processing, food engineering and food microbiology as well as basic science courses. After completing a four-year B.Sc. degree, graduates find employment in the food industry involving such activities as quality control, product development, production supervision and plant management, or in various levels of government serving as inspectors and formulating food legislation. Food scientists can also be found in food ingredient companies, commercial laboratories, packaging firms and other food related businesses. In this Department, we also teach courses leading to M.Sc. or Ph.D. degrees in Food Science, and do research related to various aspects of food science. Why must food be processed? Isn't it better to eat nothing but "natural" foods?

52. University Of Guelph - Food Science Developing rapid methodology to quantify carbon dioxide loss from carbonated beverages packaged in plastic (PET) bottles and to J. food science 67(1) 188193. http://www.uoguelph.ca/OAC/foodsci/directory/faculty/britt.html

Ian J. Britt Manager, Food Packaging Technology Adjunct Professor Phone: (519) 824-4120 Ext. 54123 Fax: (519) 821-0179 E-mail: britt@uoguelph.ca Education: BASc, MASc (Bio-Resource Engineering) - University of British Columbia PhD (Food Science) - Technical University of Nova Scotia Profile: Presently, I am the Manager, Food Packaging Technology and an Adjunct Professor within the Department of Food Science. I have more than 20 years of experience in food processing and packaging through research and as a consultant to the food industry. Research Interests: Food Packaging Packaging is an integral element in all food processing operations influencing preservation, containment, protection and communication. The focus of our research is to consider the food package in the context of an involved system comprising the package, the food product, the processing conditions and the distribution environment. The effectiveness of this system determines the quality, shelf life and safety of our foods. See: Research - Food Packaging Technology at Guelph Thermal Processing Pasteurization and commercial sterilization of acid and low-acid is widely used to extend shelf life. Due to changes in demographics and the recent development of new polymer structures, we are experiencing a shift from containers made of glass and metal to plastic packages. our focus in this area has been the application of overpressure thermal processes to commercially sterilize foods packaged in retortable plastic containers.

53. IFT Announces Its 2000 Food Science Journalism Award Winners Each judging panel included two food scientists, a journalist, and a communications quantity of caffeine in each serving of different foods and beverages. http://www.ift.org/cms/?pid=1000557

54. Lab Innovator - Delivering Innovative Forums To The International Market Professor Dr. Gerhard Rechkemmer Life and food science Centre Weihenstephan for niche manufacturers who develop functional food and beverages with health http://www.labinnovator.com/events-ffb.htm

COMPANY EVENTS PARTNERS NEWS ... CONTACT Identifying the functionalities in your food and drink products to optimise your success in targeting the right consumer groups. Date: April 27, 2004 Venue: Phoenix Copenhagen City: Copenhagen, Denmark In the Chair: Professor Nils-Georg Asp Managing Director SWEDISH NUTRITION FOUNDATION Hear from your eminent Speaker Panel: Dr. Anu Hopia Vice President Research and Development RAISIO GROUP Assistant Professor Riitta Korpela VALIO Rolf Bjerndell Chief Executive Officer Jean-Luc Percy Managing Director DANONE SWEDEN, DENMARK AND NORWAY Matteo Rollino Senior Brand Managerk DANONE SWEDEN, DENMARK AND NORWAY Robert Svanberg Head of Innovation ARLA FOODS Biomedical Nutrition, Lund University and Member of the Network Board Professor Dr. Gerhard Rechkemmer Life and Food Science Centre Weihenstephan TECHNICAL UNIVERSITY OF MUNICH BIOGAIA Event Summary: There is a consumer trend worldwide to demand wellbeing food and drinks to match a healthier lifestyle. This pushes many manufacturers in the global food and drink business to explore the potential of probiotic culture. It opens up new business opportunities for niche manufacturers who develop functional food and beverages with health claims. Companies in the forefront are able to licence their partners and distribute their products to other geographical markets. By taking advantage of the probiotic culture in dairies, yoghurts and beverages traditional food companies are able to cross the borderlines between healthcare and pharmaceuticals and explore new business opportunities. Innovation is the key to be successful.

55. NZIFST - Careers And Education In Food Science And Technology The food that you eat and the beverages you drink from a quick increase the number of young people entering the industry with food science and Technology http://www.nzifst.org.nz/career.htm

Contact us About this site Site map Home ... Resources Careers and Education Introduction Position Statements Who's fiddling with our food? - Genetic Modification Letter to PM re Royal Commission on Genetic Modification Employment BookShop Interested in a career in Food Science and Technology? Interested in a job in Food Science and Technology? Interested in Food Science and Technology course options What is Food Science and Technology? Food Science is the study of the sciences as they apply to the food that we eat. Food Scientists investigate the sensory and nutritional properties of food as well as post-harvest handling, preservation and storage. Food Technology is the use of science and engineering to develop and process food products which are safe to eat, nutritious and appealing to consumers What do Food Scientists and Technologists do? Food Scientists and Technologists are employed in a variety of roles within the food industry: Determining market needs.

56. University Of Maine - Other Food Science And Nutrition Sites food science and Human Nutrition Research Guide Provided by Raymond H. Fogler Library, University Epicurious, a virtual magazine on food and beverages. http://www.fsn.umaine.edu/others.htm

- processors of wild blueberries and other s mall fruit. Algactech Maine Potato Board Indian Meadow Herbal Food Science Societies Institute of Food Technologists American Association of Cereal Chemists Human Nutrition American Dietetic Association Approved Dietetic Internships AP4 programs that participate in computer matching American Society for Nutrition Sciences ... American Society for Clinical Nutrition Government Agencies (FDA) U.S. Center for Disease Control (CDC) U.S. Dept. of Agriculture (USDA) U.S. National Institutes of Health (NIH) Other Interesting WWW Sites Food Science and Human Nutrition Research Guide - Provided by Raymond H. Fogler Library, University of Maine The Eat Well, Live Well Research And Information Centre Monash University, Australia Mayo Clinic Health Oasis answers to health and medical questions Ed Blonz excellent reference and useful links National Restaurant Association Epicurious , a virtual magazine on food and beverages. International Food Information Council Return to: Updated 12/20/02

57. CSIRO - Strategic Alliance In Food Science With Asia Stock Exchange and has a range of business including food, beverages and breweries. Dairies Division Fraser Neave Group and for food science Australia by http://www.csiro.au/index.asp?id=AllianceInFoodScienceWithAsia&type=mediaRelease

58. LSU Department Of Food Science in Marketing Room Number/Building Room 114A food Sciences Building Phone and consumer acceptance of foods and beverages; new food product development from http://www.agctr.lsu.edu/foodscience/faculty.asp

Home Department Directory Faculty and Staff Facilities Publications Courses Taught HACCP Roundtable Acidified Foods Better Process Control School ... Seafood Net Information For Students Alumni Visitors Featured Sites Links Employment (Click name for more information) name title Dr. Michael W. Moody Department Head Dr. Kayanush J. Aryana Assistant Professor Dr. J. David Bankston Professor Dr. Jon Bell Assistant Professor Seafood Technology Extension Dr. Donal F. Day Professor Tara K. Etheredge Research Associate Dr. A. James Farr Associate Professor, Poultry Products and Technology Terri L. Gilmer Clerk Chief 2 Dr. J. Samuel Godber Professor Dr. Robert Grodner Professor Emeritus Dr. Maren Hegsted Professor Dr. Marlene E. Janes Assistant Professor Dr. Hyeung-Rak Kim

59. LSU Department Of Food Science food scientists work in food or food ingredient processing plants where raw foods are converted into beverages; cereals; canned foods; desserts and candy http://www.agctr.lsu.edu/foodscience/students.asp

Home Department Directory Faculty and Staff Facilities Publications Courses Taught HACCP Roundtable Acidified Foods Better Process Control School ... Seafood Net Information For Students Alumni Visitors Featured Sites Links Employment Undergraduate Graduate Information ... Food Science Club Undergraduate Information Overview Courses Financial Assistance Admission Overview top Food scientists use basic principles and knowledge of chemistry, microbiology, engineering and business to research, develop, process, evaluate, package, and distribute foods. Food scientists are responsible for the safety, taste, acceptability, and nutrition of processed foods. They develop new food products and process technology for manufacturing foods. Food scientists may concentrate on basic research, product development, processing and quality assurance, packaging, or market research. Food scientists work in food or food ingredient processing plants where raw foods are converted into beverages; cereals; canned foods; desserts and candy; dairy products; meats, poultry, fish and seafood products; fruit and vegetable products; snacks and convenience foods; and animal foods. Courses top Note: TOTAL SEMESTER HRS. 128

60. Neuroscience For Kids - Color/Taste 11. Stillman, JA, Color influences flavor identification in fruitflavored beverages. Journal of food science, 58810-812, 1993. http://faculty.washington.edu/chudler/coltaste.html

Does the C O L O R of Foods and Drinks Affect The Sense of Taste? Have you ever had green cherry drink or brown strawberry juice ? Some people have! Of course, they were in experiments to see how the color of a drink affects the way the drink tastes. Flavor can be influenced by many factors such as the way a food or drink looks, smells, and feels. Let's look at some studies that have examined how color affects the way foods and drinks taste. Paper Methods Results 1. Philipsen D.H., Consumer age affects response to sensory characteristics of a cherry flavored beverage. Journal of Food Science Test subjects were divided into two groups: a young adult group (18-22 years old) and an elderly group (60-75 years old). The subjects were given cherry-flavored drinks that differed in sweetness and the amount of red coloring Color did not affect the perceived sweetness of the drink and did not affect the drink's ability to quench thirst. Color did affect flavor intensity, especially in the older group. Subjects reported that drinks with more red color tasted stronger. Color did affect flavor quality (how "true" it tested like cherry).

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Page 3     41-60 of 99    Back | 1  | 2  | 3  | 4  | 5  | Next 20