61. WWW RESOURCES Selected Publications about foodborne Illness general Topics This gopher resource list It Fact sheet prepared by the Institute of food science Technology http://www.uky.edu/Agriculture/FoodScience/links.html

WWW RESOURCES FOR FOOD SCIENCE AND RELATED AREAS The following is a list of Web sites related to food science. This list is by no means complete and you are urged to use the University of Kentucky Web Resources page as a gateway to other sites via search engines such as Webcrawler and Lycos . It also contains several very useful indexes such as the CERN Virtual Library and NCSA MetaIndex This site has been selected to appear in the scientific metadirectory of SciCentral. SciCentral's mission is to identify and link to the very best directories pertaining to spceific science and engineering research disciplines. CONTENT OF SITES CDC and Communicable Disease Surveillance Sites FAO Site Food Law Sites Food Safety Sites ... WWW Virtual Library Sites CDC and COMMUNICABLE DISEASE SURVEILLANCE CDC Home Page Morbidity and Mortality Weekly Report Summary of Notifiable Diseases, United States Emerging Infectious Diseases (EID) An electronic Journal Published by the National Center for Infectious Diseases, CDC Addressing Emerging Disease Threats: A Prevention Strategy for the United States Addressing Emerging Infectious Disease Threats: Slide Set and Information Packet.

62. Food Science Option A food science, Hours. COM 181 Basic Public Speaking, 3. ENG 203 Business Writing, 3. Option B Human Nutrition, Hours. PHY 213 general Physics, 5. http://www.uky.edu/Registrar/bull9798/colleges/hes/fs.html

University of Kentucky Undergraduate Bulletin NUTRITION AND FOOD SCIENCE The Department of Nutrition and Food Science provides sound undergraduate and graduate programs in foods and nutrition, and is concerned with research and extension services. The majors offered are Nutrition and Food Science (with options in Dietetics and Hospitality Management) and Food Science (with options in Food Science and Human Nutrition). A minor in nutrition is also available. Bachelor of Science in Food Science The Bachelor of Science in Food Science program in the Department of Nutrition and Food Science includes two options: Food Science and Human Nutrition. The Food Science option focuses on the fundamentals of food chemistry, food microbiology, food processing, food engineering, nutrition and statistics. The program is accredited by the Institute of Food Technologists. The curriculum is administered by the Department of Nutrition and Food Science, College of Human Environmental Sciences, and the Department of Animal Sciences, College of Agriculture. The Human Nutrition option offers appropriate preparation for further study in nutritional sciences and health-related sciences, particularly public health and preventive medicine.

63. Chapman University Chemistry Program 1. Courses Thirtynine semester credits in food science and nutrition related courses must be completed. Prerequisites general science general Chemistry (2 http://www1.chapman.edu/wilkinson/physci/fsn/degreee.html

Four Year Plan Bachelor of Science in Food Science and Nutrition Master of Science in Food Science and Nutrition Emphasis in Food Science natural science requirements (40 credits) PHYS 101/111 General Physics I and Laboratory Math 110/111 Single Variable Calculus MATH 203 Introduction to Statistics CHEM 140/150 General Chemistry CHEM 330/331 Organic Chemistry BIOL 201or higher BIOL 307 Microbiology food science requirements (37 credits) FSN 120 Introduction to Food Science and Nutrition FSN 200 Human Nutrition FSN 210 Food Industry Study Tour FSN 330 Food Microbiology FSN 401 Food Chemistry FSN 402 Food Chemistry Laboratory FSN 403 Government Regulations of Foods FSN 405 Quality Control and Assurance FSN 411 Instrumental Analysis FSN 420 Food Processing and Preservation FSN 440 Food Engineering FSN 494 Food Product Development recommended list of electives FSN 210 Food Industry Study Tour* FSN 312 Sensory Evaluation of Foods FSN 315 Food Ingredients FSN 323 Computer Applications FSN 339 Life Cycle and Clinical Nutrition FSN 350 Medicinal Chemistry FSN 342 Macronutrient Metabolism FSN 380 Management and Marketing Fundamentals for Food Scientists FSN 424 Cereal Science FSN 431 Special Topics in Nutrition FSN 435,436

64. FSU 97 / 98 General Bulletin the bachelor of science (BS) degree in food and nutrition, the preceding core requirements must be met, in addition to other general graduation requirements http://registrar.fsu.edu/Webtest/gen_prog63.htm

Department of NUTRITION, FOOD, AND MOVEMENT SCIENCES COLLEGE OF HUMAN SCIENCES Chair: Bob Moffatt; Professors: Harris, Haymes, Moffatt, Shea, Toole; Associate Professors: Abood, Anderson, Cook, Dorsey, Overton, Rankins, Sathe; Assistant Professor: Levenson; Adjunct Professor: Dupont; Coordinators of Food Service Administration: Peterson, Truesdell; Professors Emeriti: Cate, Erdman, Kassouny, Watts; Affiliate Faculty: Gibson, Oravitz, Sehgal T he undergraduate program in the Department of Nutrition, Food, and Movement Sciences offers three different areas of emphasis in response to the wide diversity of training needs and career opportunities in the field. These areas of emphasis are: 1) dietetics; 2) nutrition and fitness; and 3) food and nutrition science. The purpose of the dietetics emphasis is to meet the competencies of the American Dietetic Association's Didactic Program in Dietetics (DPD) in order to prepare students for the post baccalaureate training (dietetic internship or advanced preprofessional practice program) needed to sit for the Registration Examination for dietitians. Students may also elect a nutrition and fitness option by taking specific electives. Careers are available for dietitians in clinical settings and research, the community, management, education, and consulting. All four areas of emphasis have a strong science base and require supportive courses in chemistry and biology, thus qualifying students for graduate study in nutrition, food science, exercise physiology, and motor learning. This is particularly true for the food and nutrition science emphasis which, because of its additional requirements of analytical chemistry and physics, also prepares students for job opportunities in the food industry and government agencies.

65. General Nutrition Topic Page (Food & Nutrition Information Center) general Nutrition From Nutrition Information and Resource Center Department of food science and Human Nutrition,College of Agriculture,Forestry and Life http://www.nal.usda.gov/fnic/etext/000032.html

Accessibility Info General Nutrition *** General Nutrition Sub-topics *** Diet and Nutrition Food Resources Health Resources Diet and Nutrition Arbor Nutrition Guide Center for Human Nutrition From: University of Texas Southwestern Medical Center Dial-A-Dietitian General Nutrition From: Nutrition Information and Resource Center Department of Food Science and Human Nutrition,College of Agriculture,Forestry and Life Sciences General Nutrition Information From: Nutrition Information and Resource Center, Penn State University Iowa State University Extension General nutrition information and links Nutrition From: Health Canada-English and French Nutrition Navigator A Rating Guide to Nutrition Websites From: Tufts University Nutrition Topics From: Healthtouch Web Dietitian Food Resources aboutproduce.com

66. G. Michael Jackson, Ph.D., Food Science & Cereal Chemistry Aug. 15, 1989. Assigned general Mills. GM JACKSON and RC HOSENEY 1986. Journal of Cereal science 47985. Journal of food science 46(5)1379. http://users.oco.net/scuba/

G. Michael Jackson, Ph.D. Cereal Chemist Food Scientist Adjunct Professor of Chemistry Professional Focus Technical Consulting Technical Training Adjunct Professor of Chemistry Community College Chemistry Courses and Laboratory Education Doctor of Philosophy Cereal Chemistry Kansas State University , Manhattan, KS Master of Science Cereal Chemistry Kansas State University , Manhattan, KS Bachelor of Science Chemistry Iowa State University , Ames, IA Academia ADJUNCT PROFESSOR of CHEMISTRY Mt. SAN ANTONIO COLLEGE Walnut, CA Chemistry 1A General Chemistry : Builds a model for the behavior of matter by examining the concept and properties of the atom. Analyze data to discover patterns, make inferences and derive approaches to problem solving by application to chemical theory. Emphasizes mathematical problem solving techniques. Relates lab experience to theory and teaches techniques of scientific writing. Chemistry 2A Fundamentals of Chemistry : Principles of inorganic chemistry including measurements, atomic structure and bonding, formula and equation writing, nomenclature, chemical periodicity; major emphasis on the quantitative aspects of chemistry, including stoichiometry, solutions, gases and titrations, introduction to chemical equilibrium. Chemistry 58 Essential Skills for Chemistry : Designed for students who are apprehensive about and/or wish to improve their skills in General Chemistry. Includes development of a study plan, test strategies, preparing for the laboratory, data collection, graphical analysis and drawing conclusions.

67. LSU Libraries--Chemistry Library-- Food Science And Technology:Guide To Referenc food information source and is useful for food scientists/technologists, product offering access by chemical substances name, formula, general subject, and http://www.lib.lsu.edu/sci/chem/guides/srs116.html

Select a Link About Hours Resources Indexes/Databases Ejournals Collection Development Events/Displays Departmental Links Subject Guide for FOOD SCIENCE AND TECHNOLOGY Guide to Reference Resources Food science and technology is concerned with all aspects of food the chemical and physical properties of food and its constituents, the processing and production of food, and the packaging and marketing of food. Information sources in food science are dispersed among the Chemistry, Middleton and Veterinary Medicine Libraries. The following guides and references serve as an introduction to information sources in the field. Guides Guides Dictionaries Encyclopedias Directories ... ONLINE CATALOG Food and Nutrition Information Guide. Paula Szilard. TX 601 S934 1987 A guide to the literature of nutrition and food science. Food Science and Technology Abstracts. v.1, 1969 - TX 341 F5969 Monthly abstracting service provides access to 1800 + journals, patents, books, and other publications in food science and technology. International in scope. Also available online: FSTA, CIP file Food1

68. CIFST / AAFA Joint Conference '04 Under the general theme of From concept to product , this meeting will highlight innovation in food science and technology from Canada and around the world. http://www.cifst.ca/Conference04/Index.cfm

University of Guelph, Ontario May 16-19, 2004 Conference website A joint conference of the Canadian Institute of Food Science and Technology (CIFST) and Agriculture and Agri-Food Canada (AAFC) will be held May 16-19, 2004 at the University of Guelph in Guelph, Ontario. Under the general theme of "From concept to product", this meeting will highlight innovation in food science and technology from Canada and around the world. The scientific program will consist of the following 14 stimulating sessions, and will include world-renowned keynote speakers: Emerging processing technologies New trends in food product development Genomics and proteomics of foods Food chemistry: Understanding what matters Food nanotechnology: The next frontier Materials science: Redefining food structure Bioactive compounds: The food-drug interface Packaging and shelf stability of processed foods Microbial quality and safety: Strategic thinking and future research Environmental aspects of food processing Pathogens in our food supply Functional food research and development - focus on soy Other key events will include: a full-day workshop on Natural Health Products (NHPs) a poster session with 2 hours of dedicated viewing time an exciting student challenge awards to the best graduate student oral and poster presentations The conference will provide an excellent opportunity for CIFST and AAFC members to network with existing and new colleagues from university, government and industry, and allow students to interact with fellow students from across Canada. Optional social events will include a golf tournament and a tour of a local brewery and winery. Several hundred attendees are expected.

69. Department Of Food Science And Human Nutrition Biochemistry or BIOCH 352general Biochemistry and BIOCH 353-general Biochemistry 4 FSHN Prescribed Courses 3 FSHN 101-Introduction to food science and Human http://www2.uiuc.edu/admin_manual/pos/current/ugrad/aces/deptFSHN.html

Department of Food Science and Human Nutrition 260 Bevier Hall 905 South Goodwin Avenue Urbana, IL 61801 MAJOR IN FOOD SCIENCE AND HUMAN NUTRITION For the Degree of Bachelor of Science in Food Science and Human Nutrition Students pursuing this major have five options: food science, food industry and business, dietetics, human nutrition, and hospitality management. Prescribed Courses Including Campus General Education * Six hours for Food Science option. Food Science Option This option exposes students to all components of food production: harvesting and raw-product handling, food-processing procedures and techniques, packaging, and food storage. Students selecting this option are prepared for careers in many areas of the food industry. A minimum of 130 hours of credit is required for graduation. Food Industry and Business Option This option is designed for students interested in integrating science, technology, business, and communications with the goal of pursuing professional and management careers in food and food-related industries. The core program comprises science, food science, nutrition, business, and communications, and is supplemented by a 12-credit-hour specialization in a recommended area, such as food quality and safety, nutrition, business, or communications. Special emphasis is placed on areas of concern to consumers and to the food industry, such as food safety, sensory evaluation, nutrition, and health. The total number of hours required for graduation is 126.

70. FOOD SCIENCE AND HUMAN NUTRITION In addition to receiving training in the general field of food science or human nutrition, students have the opportunity to conduct resear ch in the following http://www2.uiuc.edu/admin_manual/pos/current/grad/Foodsci.html

FOOD SCIENCE AND HUMAN NUTRITION Interim Head of the Department: Hans P. Blaschek Correspondence and Admission Information: Scott Martin, Graduate Admissions Coordinator, Department of Food Science and Human Nutrition, 486 Animal Sciences Lab, 1207 West Gregory Drive, Urbana, IL 61801; (217) 244-2877; E-mail: fshn@uiuc.edu URL: www.aces.uiuc.edu/~fshn/gpro.html GRADUATE DEGREE PROGRAMS The Department of Food Science and Human Nutrition offers graduate programs leading to the master of science and doctor of philosophy degrees. In addition to receiving training in the general field of food science or human nutrition, students have the opportunity to conduct resear ch in the following areas of specialization: food processing and food engineering, food packaging, food chemistry, food biochemistry, food microbiology, food safety, biotechnology, human nutrition through the life cycle, nutritional aspects of exercise, nutrient metabolism, nutrition and disease interactions, nutrient composition of foods, sensory and instrumental evaluation of food quality, community nutrition, and clinical nutrition. ADMISSION In addition to meeting the Graduate College admission requirements, a student planning to pursue a graduate degree in the department should have a baccalaureate degree in a recognized field of biological, physical, agricultural, or engineering science. Background deficiencies may be removed with graduate credit courses designed for this purpose. Graduate Record Examination (GRE) scores are required of all applicants, and the minimum recommended Test of English as a Foreign Language (TOEFL) score is 580 on the paper-based test (237 on the computer-based test). Students can be admitted to start in fall, spring, or summer semesters.

71. UC Davis General Catalog: Food Science Requirement required, 36. food science and Technology 50, 5. Nutrition 10 (or approved substitute), 3. Breadth/general Education, 24. Satisfaction of http://registrar.ucdavis.edu/UCDWebCatalog/programs/foodsci/foodscireqt.html

The Program Requirements PDF File B.S. Major Requirements: UNITS English Composition Requirement See College requirement (one course of which must be English 102A, 102B, 102C, 102D, 102E, 102F, or 102G with food science or related area, or English 104A, 104B, 104C, 104D, 104E, or 104F) Preparatory Subject Matter Mathematics 16A-16B-16C Biological Sciences 1A, 1C Chemistry 2A-2B-2C Organic chemistry (see option for requirement) Physics 7A-7B-7C Food Science and Technology 1 and/or 2; both recommended, but not required Food Science and Technology 50 Nutrition 10 (or approved substitute) Breadth/General Education Satisfaction of General Education requirement plus social science and humanities electives to total 24 units Depth Subject Matter Biological Sciences 102, 103 Agricultural Management and Rangeland Resources 120 Food Science and Technology 100A, 100B, 101A, 103, 104, 104L, 160, 190 Food Science and Technology 110A-110B, Applied Biological Systems Technology 110L Food Science and Technology 127 or 107 Select one of the following five options: Food Technology Option The Food Technology option provides a broad exposure to food chemistry, food microbiology, food engineering and food processing. Students find positions in quality assurance, product development, and food processing in the food industry.

72. UC Davis General Catalog: FST Faculty food science and Technology. Updated information for 20032004. (College of Agricultural and Environmental sciences) Charles F. Shoemaker http://registrar.ucdavis.edu/UCDWebCatalog/programs/FST/fstfac.html

General Information The Program Courses PDF File Food Science and Technology Updated information for 2003-2004 (College of Agricultural and Environmental Sciences) Charles F. Shoemaker, Ph.D., Chairperson of the Department Department Office, 126 Cruess Hall (530-752-1465) World Wide Web: http://foodscience.ucdavis.edu Faculty Charles W. Bamforth, Ph.D., Professor Everett Bandman, Ph.D., Professor Stephanie R. Dungan, Ph.D., Associate Professor (Food Science and Technology, Chemical Engineering) J. Bruce German, Ph.D., Professor Jean-Xavier Guinard, Ph.D., Professor Norman F. Haard, Ph.D., Professor John M. Krochta, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Kathryn L. McCarthy, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Michael J. McCarthy, Ph.D., Professor (Food Science and Technology, Biological and Agricultural Engineering) Alyson Mitchell, Ph.D., Assistant Professor

73. Social Science Books India, Pure Science Book India, Food Science Book, Medical FINE ART CRAFT. FINE ART CRAFT. food science. food science. general BOOKS. general BOOKS. GEO scienceS ENVIRONMENT. GEO scienceS ENVIRONMENT. HINDI SAHITYA. http://www.atlanticbooks.com/browse/index.asp?pub=OT

74. BS FOOD SCIENCE o 2.0 GPA. o USCP. * = Satisfies general Education requirement. MAJOR COURSES. FSN 125 Introduction to food science. 5. FSN 154 Basic Calculations in food Processing. http://www.calpoly.edu/~acadprog/2003depts/cagr/fsn_dept/fdsc.html

BS FOOD SCIENCE – 2003-05 Catalog Food Science and Nutrition Department Agricultural Sciences Bldg. (11), Room 244 o 60 units upper division o GWR o 2.0 GPA o USCP * = Satisfies General Education requirement MAJOR COURSES FSN 125 Introduction to Food Science FSN 154 Basic Calculations in Food Processing FSN 204 Food Processing Operations FSN 210 Nutrition FSN 270 Food and Wine Plant Sanitation FSN 275 Principles of Food Safety and Hazard Analysis FSN 334 Food Packaging FSN 335 Food Quality Assurance FSN 364 Food Chemistry FSN 368 Food Analysis FSN 374 Food Laws and Regulations FSN 408 Food Comp Science and Product Dev. FSN 411 Sensory Evaluation of Food FSN 444 Engineering Concepts in Food Processing or FSN 494 Food Engineering FSN 461 Senior Project FSN 462 Senior Project FSN 463 Undergraduate Seminar FSN 474 Advanced Food Processing SUPPORT COURSES CHEM 111 Survey of Chemistry or CHEM 312 Survey of Organic Chemistry (transfer equivalent CHEM 212) CHEM 313 Survey of Biochemistry and Biotechnology MATH 118 Pre-Calculus Algebra or MATH 161, 162 Calculus for Life Sciences I, II

75. FOOD SCIENCE OPTION (0100) food science OPTION (0100). Effective Fall, 1997. general Education Requirements (59 hours) Hours. English Composition, Proficiency and Oral Communication 9. http://www.ansi.okstate.edu/information/options/FOODSCI.htm

FOOD SCIENCE OPTION (0100) Effective Fall, 1997 General Education Requirements (59 hours): Hours English Composition, Proficiency and Oral Communication: ENGL 1113 or 1313 Freshman Composition I ENGL 1213 or 1413 Freshman Composition II ENGL 3323 Technical Writing American History and Government: HIST 1103 Survey of American History POLSC 1113 American Government Analytical and Quantitative Thought (A): MATH 1715 or MATH 1513 College Algebra and MATH 1613 Trigonometry MATH 2103 Elementary Calculus or MATH 2123 Calculus for Technology Programs I Humanities (H): Any courses designated (H), must include one lower division. BIOCH 3653 Survey of Biochemistry BIOL 1304 (N) Principles of Biology CHEM 1314 (L) General Chemistry CHEM 1515 General Chemistry CHEM 3015 Introductory Organic Chemistry Social and Behavioral Sciences (S): AGEC 1114 (S) Introduction to Agricultural Economics SPCH 2713 Introduction to Speech Communication International Dimension (I): ANSI 3903 (See Controlled Electives) or any course designated (I). College/Departmental Requirements (25 hours): Agricultural courses: AG 1011 Orientation AGRON 1213 Crop Production ANSI 1124 Introduction to the Animal Sciences ANSI 1133 Fundamentals of Food Science ANSI 2253 Meat Animal and Carcass Evaluation Additional requirements: ACCTG 2103 Principles of Accounting MICRO 2124 Introduction to Microbiology PHYSC 1114 General Physics Major Requirements (42 hours): Core Courses: ANSI 3113 Quality Control ANSI 3333 Meat Science or 3493 ANSI 3154 Food Microbiology ANSI 3373

76. Science Curriculum In Food Science 4. FS 402 food Chemistry, 3, MB 351 general Microbiology, 3. Humanities/Social science Elective 3, 3, MB 352 general Microbiology Lab, 1. http://www.ncsu.edu/reg_records/ug_catalog/programs/cals/tecfood.htm

SCIENCE CURRICULUM IN FOOD SCIENCE, TECHNOLOGY PROGRAM Degree earned: Bachelor of Science in Food Science Updated 08/2003 Effective 08/2003 FRESHMAN YEAR Fall Semester Credits Spring Semester Credits CH 101 Chemistry - A Molecular Science MA 107 Precalculus I CH 102 General Chemistry Lab General Biology ALS 103 Intro Topics in ALS Free Elective Humanities/Social Science Elective Humanities/Soc.Sci. Elective MA 114 Intro Finite Math Apps or Free Elective SOPHOMORE YEAR Fall Semester Credits Spring Semester Credits CH 220 Intro Organic Chemistry or Communication Elective CH 221 Organic Chemistry CH 201 Chemistry- A Quantitative Science CH 202 Quantitative Chemistry Lab FS 290 Preparing for Careers in Food Science FS 231 Food Engineering MA 121 Elements of Calculus or or PY 211 College Physics JUNIOR YEAR Fall Semester Credits Spring Semester Credits CH 223 Organic Chemistry II or FS 403 Food Analysis Free Elective Food Science Elective FS 402 Food Chemistry MB 351 General Microbiology Humanities/Social Science Elective MB 352 General Microbiology Lab Restricted Elective Humanitites/Social Science Elective Physical Education Elective Restrictive Elective SENIOR YEAR Fall Semester Credits Spring Semester Credits FS 405 Food Microbiology FS 416 Quality Control Food Products FS 406 Food Microbiology Lab FS 421 Food Preservation Humanities/Soc.Sci. Elective

77. Science Curriculum In Food Science 3. MA 107 Precalculus I, 3, CH 102 general Chemistry Lab, 1. ENG 101 Acad Writing Research, 4, FS 201 food science The Consumer, 3. Any http://www.ncsu.edu/reg_records/ug_catalog/programs/cals/scifood.htm

SCIENCE CURRICULUM IN FOOD SCIENCE Degree earned: Bachelor of Science in Food Science Updated 08/2003 Effective 08/2003 FRESHMAN YEAR Fall Semester Credits Spring Semester Credits ALS 103 Introductory Topics in ALS CH 101 Chemistry - A Molecular Science MA 107 Precalculus I CH 102 General Chemistry Lab Humanities/Social Science Elective Humanities/Soc.Sci. Elective Physical Education Elective General Biology SOPHOMORE YEAR Fall Semester Credits Spring Semester Credits CH 223 Organic Chemistry II CH 221 Organic Chemistry FS 231 Food Engineering PY 212 College Physics II FS 290 Preparing for Careers in Food Science Humanities/Social Science Elective PY 211 College Physics Humanities/Social Science Elective JUNIOR YEAR Fall Semester Credits Spring Semester Credits CH 201 Chemistry- A Quantitative Science FS 403 Food Analysis CH 202 Quanititative Chemistry Lab Free Electives FS 402 Food Chemistry MB 351 General Microbiology ST 311 Introduction to Statistics MB 352 General Microbiology Lab Communication Elective Humanitites/Social Science Elective Food Science Elective BCH 451 Elementary Biochemistry SENIOR YEAR Fall Semester Credits Spring Semester Credits FS 405 Food Microbiology Food Science Elective FS 406 Food Microbiology Lab FS 421 Food Preservation Humanities/Soc.Sci. Elective

78. Course Details 113 343 2982. Email bi.wedzicha@leeds.ac.uk. Comments Four options MSc food science (general); MSc food science (food Processing); http://www.rdlearning.org.uk/coursedetails.asp?ID=11426

79. Nat'l Academies Discovery Engine the Department of food science and Human Nutrition at Michigan State University and was Director of Nutrition and Health sciences at general foods Corporation. http://lab.nap.edu/nap-cgi/discover.cgi?term=food science&restric=NAX

80. Agricultural & Food Science Division-Future Program general Posters (all posters will be presented at SciMix) Keith Cadwallader. Health and Flavor Aspects Keith Cadwallader, Department of food science and Human http://membership.acs.org/a/agfd/future.htm

Future Programs Please see the "Cornucopia" for updates and meeting details Anaheim, March, 2004 Philadelphia August, 2004 San Diego, March 13-17, 2005 Future Meetings ANAHEIM, March 28-April 1, 2004 Program Chair: Wallace Yokoyama, USDA-ARS, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, 510-559-5695, (fax) 510-559-5777, (e-mail) wally@pw.usda.gov Acrylamide Mendel Friedman, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710-1105, (e-lail) mfried@pw.usda.gov; Donald S. Mottram, University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, UK, +44(0)118-931-6519, (fax) +44(0)118-931-0080, (e-mail) d.s.mottram@reading.ac.uk Biogenerated Aroma Compounds Karl Swift, (e-mail) Karl.Swift@quest.intl.com Chemistry and Flavor of Hispanic Foods Michael H. Tunick, USDA, 600 E. Mermaid, Wyndmoor, PA 19038, 215-233-6454, (fax) 215-233-6795, (e-mail) mtunick@arseerc.gov General Papers Wallace Yokoyama General Posters (all posters will be presented at Sci-Mix) Wallace Yokoyama Graduate Student Symposium organizer TBD Natural Products for Pest Management (invited papers only) Agnes M. Rimando, USDA-ARS, Natural Products Utilization Research Unit, P.O. Box 8048, University, MS 38677-8048, 662-915-1037, (fax) 662-915-1035, (e-mail) arimando@asrr.arsusda.gov; Dr. Stephen O. Duke, USDA, ARS Natural Products Utilization Research Unit, P.O. Box 8048, University, MS 38677, 662-915-1036, (fax) 662-915-1035, (e-mail) sduke@olemiss.edu co-sponsored with the AGRO division

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