61. Wiley Encyclopedia Of Food Science And Technology (2nd Edition) Bibliography Alcohol, Polyhydric Alcoholic beverages and Human Sausage Casings Pet food Bibliography General References Animal science and Livestock http://www.knovel.com/knovel2/Toc.jsp?SpaceID=10103&BookID=681

62. VC2: Careers: Food And Flavor Chemistry samples to make sure foods and beverages meet food food chemistry encompasses activities from agricultural raw materials Is understanding the science of food. http://chemistry.org/portal/a/c/s/1/acsdisplay.html?DOC=vc2\3wk\wk3_food.html

63. Beverages - Beer science/Mathematics Technology Industrial Arts Technology food science beverages Wine Spirits beverages - Beer . http://topics.practical.org/browse/Beverages_-_Beer

topics.practical.org Beverages - Beer Principles and Practices of Winemaking Roger B. Boulton Vernon L. Singleton Linda F. Bisson ... Gardening

64. Beverages ChefNet Spotlight features a food or beverage related Web site of the week, plus archives of past hotlinks . Coffee science Information Centre (The) (CoSIC). http://altis.ac.uk/browse/cabi/eb693dc3e09666bb339be2c419d0478e.html

low graphics Any Resource Type Articles / papers / reports - collections Articles / papers / reports - individual Audio-visual / multimedia resources Books Database Event / conference announcements Journal - Contents and abstracts Journal - Full text Learning material Mailing list / discussion group News / media Organisation Web Site - Companies Organisation Web Site - FE/HE depts. Organisation Web Site - Governmental Organisation Web site - Recruitment/employment Organisation Web Site - Non-profit Organisation Web Site - Professional bodies Reference materials Research Projects / Centres Resource guide / directories Software Statistics Worksheets/Activity sheets Related topics: broader: foods other: food products drinking beverage industry milk ... drinking water narrower: fruit drinks soft drinks alcoholic beverages No. of records: 30 page: This Web site is a news and information resource for international hoteliers and travel trade executives. It provides up to date industry news and trends together with press releases from the main hotel chains, events details, industry related technology and careers information, and a directory of hotel and hospitality links. There is a feature articles and research library covering topics such as crisis management, food and beverage, IT, finance, sales and marketing, and human resources and training. marketing management statistics sales ... All about Coffee This Web site covers all aspects of coffee, including brewing and roasting; history; botanical aspects; information about the coffee producing countries; little known facts about coffee and tips on how to make good coffee. It is a very informative site and might prove useful to catering students with assignments to complete that require some basic information about coffee.

65. SCI Publications Journal Of The Science Of Food And Agriculture food science and Technology Development, production and processing of human and animal foods and beverages, measurement of food and ingredient functionalities http://www.soci.org/SCI/publications/jsfa.jsp

66. UMass Food Science Advisory Board Chair, UMass food science Advisory Board Pepsi Cola Company 100 Stevens Avenue Valhalla, NY 10595. Ms. Ivette A. Bassa Director, beverages and Confectionery http://www.umass.edu/foodsci/advisoryboard.html

University of Massachusetts Food Science Advisory Board Dr. Edward E. Anderson (Retired - Director, Natick Labs) Dr. Noel Anderson Chair, UMass Food Science Advisory Board Pepsi Cola Company 100 Stevens Avenue Valhalla, NY 10595 Ms. Ivette A. Bassa Director, Beverages and Confectionery Kraft Foods International - Latin America 800 Westchester Avenue Rye Brook, NY 10573 Dr. Michael Brodnitz Food Ingredients Consultant 10 Ivory Place Mahwan, NJ 07747 Dr. Lim C. Chhuy P.O. Box 327 Free Union, VA 22940-0327 Dr. Fergus M. Clydesdale Head, Department of Food Science Chenoweth Laboratory University of Massachusetts Amherst, MA 01003 Mr. Peter Erickson Vice President General Mills Inc. James Ford Bell Technical Center 9000 Plymouth Avenue North Minneapolis, MN 55427 Mr. Charles Feldberg (Retired - V.P. CPC International, Inc.) Dr. Nancy Fogg-Johnson, Principal Life Sciences Alliance 796 Panorama Road, Suite 200 Villanova, PA 19085 Dr. Larry N. Kuzminski (Retired - V. P. Ocean Spray Cranberries, Inc.) Ms. Linda L. Letcher

67. CU Food Science - Grad Concentrations in the fermentative production, processing, and preservation of many foods and beverages. Prior training in dairy or food science is desirable but not essential http://www.foodscience.cornell.edu/graduate/Concentrations.htm

68. CU Food Science -Barbano He joined the Department of food science as an solids content of milk and other dairy foods. milk serum protein concentrates from microfiltration in beverages. http://www.foodscience.cornell.edu/faculty/barbano.htm

69. Worldnutra 2004 - Pre-Conference 825 am, Functional beverages Integrating science food Technology, Mr. Anthony Almada, Cofounder EAS / Chief Scientific Officer, IMAGINutrition,Inc., USA. http://www.worldnutra.com/preconf.htm

IUFOST Nutrilite Health Institute Amino Up Chemical Company, Ltd Kemin Foods ... Submit Your event The program below is tentative (as of March 9, 2004) and the speakers and topics are subject to change. The web site will be updated regularly. Pre-Conference Symposium: Functional and Specialty Beverages: Market, Regulations, Processing, Formulation and Health Benefits November 7, 2004 - (8:00 am - 6:00 pm) Program Organizers: Dr. Sefa Koseoglu, Filtration and Membrane World LLC, College Station, TX, USA Dr. Fereidoon Shahidi, Memorial University of Newfoundland, St. John's, NL, Canada Marketing and Future 8:00 am 8:25 am Mr. Anthony Almada, Co-founder EAS / Chief Scientific Officer, IMAGINutrition,Inc., USA

70. Coffee Roasting - Clemson University Food Science And Human Nutrition You can buy ground or hole bean coffee for home brew or you can purchase your favorite coffee beverages, including the Fantastic Jobs in food science!!! http://www.clemson.edu/foodscience/coffee.htm

The Clemson University Coffee Roasting Company A division of the Clemson University MicroCreamery Clemson Coffee Inside General Overview Undergrad Programs Graduate Programs Dietetic Internship ... Home Resources SC Food Industry Job Listings K-12 Teachers Links/Associations ... NIRC EFNEP Academic Emphasis Areas Food Safety/Quality Culinary Science Community Nutrition About Us Clemson University College of AFLS CU Public Service Clemson University 224 Poole Ag. Center P.O. Box 340371 Clemson, S.C. 29634 Ph. 864-656-3397 Fax. 864-656-0331 gbrwn@Clemson.edu Our Coffee Blends... Stumphouse Mountain House Blend Medium Roast Specialty Columbian and Brazilian Blend Columbian beans for body and acidity Brazilian beans used for sweetness without bitterness Big Daddy Joe Espresso Blend Dark Roast Stumphouse Mountain Blend used as base Java Estate for body and texture Vietnamese Robusta for added creaminess (crema) to the shot and a little extra caffeine kick Decaf and Flavored Coffees are also available!

71. Food Processing - Book Information beverages, nonalcoholic – bottled water (Daniel W. Bena). as the author, editor, or editor in chief of numerous books in food science, technology, engineering http://www.blackwellpublishing.com/book.asp?ref=0813819423&site=1

72. C.H.I.P.S. ListManager beverages Tea Coffee NonAlc. beverages Wine. Books for Chefs. food Product Development and Marketing. food science and Technology General. http://www.vonl.com/chips/listmgr/

73. Food Navigator - Ingredients, Food Additives & Nutrition (fibers, Proteins, Enzy More Journals Newsletters, food science Nutrition 1 2 3 4 5 6 7 8 Next . food applications include bakery, confectionery, beverages, health and http://www.foodnavigator.com/services/journals.asp?cat=4

74. Food Navigator - Ingredients, Food Additives & Nutrition (fibers, Proteins, Enzy you with breaking news and analysis on food ingredients, science, legislation and food applications include bakery, confectionery, beverages, health and http://www.foodnavigator.com/news/Science.asp

SEARCH Events Industry Services All the site Search Tips Legislation Other Industry News Events ... Industry Services FREE News Delivery NEWSLETTERS Subscribe or amend your subscription KEYWORDS ALERTS Personalised news alerts by e-mail Fast Access Suppliers'profiles Select a supplier ... Aarhus United AB Enzymes Acatris Ajinomoto Alfred L. Wolff Boehringer Borregaard ButterBuds Carbery Cargill Soy Proteins Centuron Cerestar CFB-Budenheim China Chem Chr. Hansen CNI Cognis Condetta Cosucra D. D. Williamson Danisco Degussa Diana Vegetal DMV Döhler Dolder Duas Rodas Edlong Flavours EPI Ingredients Etol Frutarom Fusgaard GELITA Group Gold Millet Huegli IMKO Ingredia Karlshamns Lallemand Loders Lonza MARKON Meneba Millbo Mitsubishi New Foods Novozymes Nutrinova ORAFTI PALATINIT GmbH Paradies Fruechte Pronova Biocare Purac Red Arrow Rhodia Riken Vitamin Robertet Rousselot S. Black Sensus Skane-Mollan Solae Solbar Hatzor Solbar SPE Stable Micro Sys. Symrise Syral Thomas Lowndes Ventos Vika Weishardt Product innovations Select a product ... Acidulants Amino Acids Antioxidants Bakery Mixes, Pre Batters, Bases, S

75. Intota : Food And Beverages Site the food and beverages Site. Find your expert Choose a subcategory below or use the search box. Featured Experts. Carl Hoseney Dr. Hoseney does cereal science http://chemindustry.intota.com/site.asp?mode=&strTermID=0070165

76. Food & Beverages Pathfinder: Organizations food beverages Pathfinder. European Federation of food science Technology A nonprofit association, with 80 societies in 21 European countries affiliated http://jolis.worldbankimflib.org/Pathfinders/Sectors/Food/foodorg.htm

JOLIS Library Catalog Searches Databases Statistical Resources Organizations Organizations Search for Organizations on GaleNet information for approximately 144,000 international and U.S. national, regional, state, and local nonprofit membership organizations in all fields. Features full contact information, description, SIC codes, meetings and publications information, and more. Organizations Web Links BEVERAGE INDUSTRY: Beer Institute - the Beer Institute is the official trade association for the American brewing industry, whose 222 members include national, regional, local and international brewers as well as suppliers of brewing goods, services and agricultural products. Confederation of the Food and Drink Industries of the EU - CIAA is the voice of food and drink producers in the European Union and represents these industries in areas of common interest with a view to creating the most favourable environment possible for their development. Confederation of International Soft Drinks Associations (CISDA) - UNESDA and CISDA are the European and international trade associations representing the soft drinks industry. Their primary role is to promote members' interests at European and international level, supporting the increased acceptance, growth and development of soft drinks. Distilled Spirits Council of the United States (DISCUS) - The Distilled Spirits Council of the United States (DISCUS) is the national trade association representing the producers and marketers of distilled spirits products sold in the United States.

77. K-State Food Science Institute - Facilities Contact Us Search food science Institute logo food science Institute Kansas flavor, texture, appearance, and/or feel of foods, beverages, packaging materials http://foodsci.k-state.edu/facilities/sensory-analysis-center.html

Newsletter Special Events/Workshops Calendar What's New ... Contact Us Search Food Science Institute Kansas State University About the Institute Academic Programs ... Home Facilities Sensory Analysis Program For information, contact: The Sensory Analysis Center Dept. HN, Justin Hall, KSU Manhattan, KS 66506-1407 Phone: (785) 532-5508 Fax: (785) 532-0176 E-mail: www.sensoryanalysis.com Facility and Capabilities The Sensory Analysis Center can assist clients with project design, testing, analysis, and interpretation. The center offers: Descriptive Testing, using highly-trained panelists; Consumer Testing, using screened local consumer; and Difference Testing, with trained panelists. The Center’s wide range of testing services have been performed for flavor, texture, appearance, and/or feel of foods, beverages, packaging materials, ingredients, pet foods, over-the-counter pharmaceuticals, textiles, and paint finishes. Founded in 1982, the Sensory Analysis Center is a university sponsored, fee-based research center, established as a natural extension of the reputation Kansas State University has built in the field of Sensory Analysis. The Center’s staff has worked successfully with more than 100 U.S. and international companies.

78. Courses Taught By The Department Of Dairy And Food Science Advanced Chemometrics in food science, Course homepage, 3 Fermented food, Semester course, Jytte Josephsen. Confectionary and beverages, Course homepage, Semester http://www.mli.kvl.dk/courses/

Courses at B.Sc. and M.Sc. level [Ph.D. Program and Courses] [Semester Packages in English] Course descriptions are available from the KVL-server in Danish and some in English. As the description are not in the main navigation stream of the Department of Food Science web-server, a new window will be opened when you click on a course. Simply close this new window when you are done with it, to return to this page. Course No. Course Name Course Homepage Course Type Course Responsible Advanced Chemometrics in Food Science Course homepage 3-week course Rasmus Bro Functional Genomics and Bioinformatics applied on Lactic Acid Bacteria Course homepage 3-week course Jytte Josephsen Carl-Henrik Brogren Oxidative changes in food Semester course Mogens Larsen Andersen ( mola@kvl.dk Water in foods Course homepage Semester course Jens Risbo ( jri@kvl.dk Food mycology Semester course Lene Jespersen Fundamental Principles of Meat Quality Semester course Per Ertbjerg ( peer@kvl.dk

79. Timely Topic: Caffeine In Beverages And Chocolate The table below shows the approximate caffeine content of various foods and beverages Karen Penner, PhD Extension Specialist, food science. http://www.oznet.ksu.edu/dp_fnut/_timely/CAFFEINE.htm

The table below shows the approximate caffeine content of various foods and beverages: MILLIGRAMS OF CAFFEINE ITEM AVERAGE RANGE Coffee (5-oz. cup) Brewed, drip method Brewed, percolator Instant Decaffeinated, brewed Decaffeinated, instant Teas (5-oz. cup) Brewed, major U.S. brands Brewed, imported brands Instant Iced (12-oz. glass) Some soft drinks* (6 oz.) Cocoa beverage (5 oz.) Chocolate milk beverage (8 oz.) Milk chocolate (1 oz.) Dark chocolate, semi-sweet (1 oz.) Baker's chocolate (1 oz.) Chocolate -flavored syrup (1 oz.) *Milligrams caffeine in 12 oz serving: Sugarfree Mr. PIBB, 58.8, Mountain Dew, 54.0, Mello Yello, 52.8, TAB 46.8, Coca Cola 45.6, Diet Coke 45.6, Shasta Cola 44.4, Shasta cherry Cola 44.4, Shasta Diet Cola 44.4, Mr. PIBB 40.8, Dr. Pepper 39.6, Sugar-free Dr. Pepper. Source: U.S. Food and Drug Administration and National Soft Drink Association Karen Penner, PhD Extension Specialist, Food Science 10/96 File: CONSUMER FOOD MANAGEMENT/Food Selection/Buying

80. Shelf Life Of Foods & Beverages Details life of foods and beverages, new product development, marketing management, distribution, chilled foods, strategic planning, and essentials of food science and http://packaging.msu.edu/ShelfLifeofFoodsBeveragesDetails.php

Home June 23 - 25, 2004 School of Packaging East Lansing, MI Course Overview This short course is intended to provide a fundamental understanding of solving problems related to quality retention and shelf life of packaged foods. Concepts of shelf life and the factors affecting shelf life, and strategies for prolonging shelf life are discussed. Application of chemical and microbiological kinetics quantify food deteriorative reactions. Mass transfer theories quantify movement of gases and vapors through packages. Predictive shelf life models. Learning Objectives Definition of shelf life Use of chemical and microbiological kinetics to quantify the rate of food deterioration and predict the end of shelf life Application of mass transfer principles and Arrhenius equation to quantify the effects of packaging and distribution environments on shelf life of foods and beverages Development and use of models to predict the end of shelf life of foods and beverages Strategies to extend shelf life Conducting shelf life studies Tentative Syllabus Basic concepts of shelf life of packaged foods and beverages Food deterioration Microbiological Enzymatic Biochemical Physical

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 4     61-80 of 99    Back | 1  | 2  | 3  | 4  | 5  | Next 20