121. Center For Science In The Public Interest The Center for science in the Public Interest (CSPI) is a nonprofit education and advocacy organization that focuses on improving the safety and nutritional quality of our food supply. http://www.cspinet.org/

CSPI Reacts to Settlement of KFC Deceptive Ad Case : Statement of CSPI Executive Director Michael F. Jacobson June 3, 2004 Genetic Engineers Back Growing Drugs in Food Crops June 2, 2004 CSPI Announces Second Conference on “Conflicted Science” May 26, 2004 TransFreeAmerica Campaign Launched : CSPI Aims to Reduce Heart Disease by Eliminating Partially Hydrogenated Vegetable Oil from Food Supply May 18, 2004 School Vending Machines “Dispensing Junk” : 75 Percent of Drinks and 85 Percent of Snacks Unhealthful, Says CSPI May 11, 2004 Take advantage of our special introductory offer and get big savings off the regular price of the award-winning Nutrition Action Healthletter. May 2004 Which Artificial Sweeteners Are Safe? Read MORE! Oprah Winfrey Jane Brody , The New York Times Center for Science in the Public Interest Contact Us The use of information from this site for commercial purposes is strictly prohibited without written permission from CSPI, by contacting Subscribe today! Featured Articles Archives Customer Service ... CSPI Reports

122. Beyond Vegetarianism Reports from veterans of vegetarian and rawfood diets, veganism, fruitarianism, and instinctive eating, plus new science from paleolithic diet research and clinical nutrition. http://www.beyondveg.com/entre.shtml

123. Bumpers College Of Agricultural, Food And Life Sciences Overview of the faculty, student activities, and scholarships for sciencebased programs of study leading to bachelor's, master's and Ph.D. degrees in a variety of fields. http://pigtrail.uark.edu/depts/dbcafls/

124. Foodborne Illness food microbiology online course complimenting 'The Microbiology of Safe food' book. http://science.ntu.ac.uk/external/illness.html

Back to Food Microbiology home page site map Chapter 3: Foodborne illness The WHO have a useful factsheet on food safety and foodborne illness ( factsheet See Food poisoning micro-organisms for more details on specific organisms Food poisoning statistics The general public perception of food poisoning numbers is that outbreaks and numbers of cases are increasing at an alarming rate. Whereas in fact the numbers of cases due to Salmonella and E. coli O157 has been decreasing in recent years, whilst Campylobacter and viral agents of gastroenteritis have remained relatively constant. [Reference: Anon (1999d) Where have all the gastrointestinal infections gone? Eurosurveillance Weekly ] Why? Is there a difference between the two groups? My personal view point is that possibly the message of cooking food thoroughly is being better implemented, hence the decrease in incidences of food poisoning bacteria associated with improperly cooked foods. In contrast, the message of cross-contamination has not received such an emphasis. Organisms such as SRSV do not multiply on food, but are transmitted via food. Campylobacter jejuni is easily killed during cooking and is not a sporeformer. However it has a low infectious dose and is associated with cross-contamination. The infectious dose and probability of infection (P

125. CSL - Welcome Carries out research on environmentally sound food production. http://www.csl.gov.uk

Quick Search: or CSL is an Executive Agency of the UK Government Department for Environment Food and Rural Affairs. We specialise in the sciences underpinning agriculture for sustainable crop production, environmental management and conservation and in food safety and quality. Arising from the research we carry out is a wide range of analytical, diagnostic and consultancy services designed to support the international land-based and food industries. Registration for the CSL/JIFSAN International Symposium In the News Yellow rust detected on wheat Environmental Entomology and Plant Pathology The CropMonitor website is reporting that the UKCPVS has received first reports of the damaging cereal disease yellow rust on susceptible wheat varieties in Cambridgeshire and Lincolnshire. Legal Notices Terms And Conditions

126. Eufic Provides consumers with objective sciencebased information about food safety and quality. http://www.eufic.org/

location.href = "/gb/home/home.htm"; European Food Information Council site provides reliable comprehensive consumer information on food, nutrition and health, healthy diet, food safety and food technology. Free EUFIC publications. nutrition and food safety information site nutrition and food safety

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

128. New Zealand Digital Library 210 publications about agriculture, land management, development, environment and sustainability, food and nutrition, natural resource development, science, and technology. http://www.nzdl.org/cgi-bin/library?a=p&p=about&c=ccgi

129. Science Of Cooking Recipes, activities, and webcasts are used to explain the science behind food and cooking. http://www.exploratorium.edu/cooking/index.html

Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking. See what's hot in the Forum Do you follow religious dietary laws? Share your knowledge of halal, kosher, or any other laws you follow. Making a winter soup? Find out how to make a healthier creamy soup without the cream For chefs, the chicken comes before the egg. Visit an organic egg farm and see the how the eggs go from the hen to you. Take a look at the treasure trove of archived Monthly Features Watch a series of archived live Webcasts , like the Science of Bread! Learn how to "read" a french fry; use your t-shirt to make ice cream, and more What can I do about bitter eggplant?

130. Case 1 - Before You Begin An elementary plant science program for 4th and 5th grade students. Helps increase understanding of how food grows. http://www.urbanext.uiuc.edu/gpe/tg/c1-before.html

Case 1 - Before You Begin Getting kids to think about plants and plant life is an important part of launching this program! Ask compelling questions to get them to think about plants and plant life. What kind of interrelationships exist between you and plants? How are we dependent on plants? What has a plant done for you today? Before You Begin The Classroom Introduction Background ... Home

131. American Nuclear Society Resources on nuclear science and technology nuclear engineering, nuclear medicine, nuclear energy, nuclear physics, nuclear power, food irradiation, and nuclear news. http://www.ans.org

What's New Recognize your colleagues Build your itinerary and access summaries for the ANS Annual Meeting Senate subcommittee conducts oversight hearing of the NRC 2005 national election call for nominations ... Public Information benefits, classifications, dues, renewals, etc. resources for the public, teachers, students, and media Constituencies Meetings professional divisions, sections, branches, and international including paper review and online registration Honors and Awards Publications including forms, recipients, and scholarship information magazines, technical journals, author resources, etc. Career Center Standards including resources for standards committees Organization Members ANS Store membership information and a list of organization members publications and merchandise available for purchase online Advertising Nuclear Links including index to advertisers and media kits a categorized collection of links and nuclear headlines Search the ANS web site: Questions or comments about the American Nuclear Society web site? Contact Johnny Cison, the ANS Webmaster

132. Articles And News Stories For European Laboratory Scientists Features news and features about science and technology for scientists, by scientists. Special sections on labs, food and medicine. http://www.scientistlive.com/

eFood - European Food Scientist eLab - European Laboratory Scientist eMed - European Medical Scientist Make Scientist Live your home page In this Issue Contract Research Laboratory Management Chromatography/Spectroscopy Analytical Chemistry ... Laboratory/Scientific Computing In this Issue Interview News Specialist Process Equipment Food Hygiene ... Packaging and Labelling In this Issue Forward View Contract Manufacturing Instrumentation and Control Drug Delivery ... ARTIFICIAL CORNEAS IN SIGHT A team at the University of Dundee has just secured funding to work with European colleagues on the construction of artificial corneas which will allow all cornea replacements to go ahead without the patient having to wait for a donor. CHEMOGENETHERAPY – THE NEXT STEP IN GENE THERAPY A potential treatment for a group of serious neurological and neuromuscular disorders, which result from the aberrant multiplication of small units of DNA within a gene, is described in the latest issue of the journal

133. Dr Hal Macfie Consultant In Sensory And Consumer Science Sensory and consumer science training, food quality and preferences, statistical consultancy, new product development, and food marketing research. http://www.halmacfie.com/

Search this site Bath May 2004 Miami Nov 2004 Bath May 2005 ... Mexico May 2004 Sensory Evaluation: Overview and Update Bath 17-20 May 2004 Hands on Preference Mapping and Consumer/Sensory Statistics Chicago October 26-29 2004 Targeting the Consumer II Miami 2-4 November 2004 This course is designed for both the beginner and the more experienced professional who want an overview of sensory evaluation and wish to understand the reasons why tests can be set up in some ways and not in others. Details Taught by: Professor Michael O'Mahony This course forms a hands-on introduction to those statistical methods needed by a sensory and consumer scientist. Mainly based around the use of XLSTAT, attendees will gain practical experience using real-life examples. Details Taught by: Hal MacFie, Anne Hasted

134. Food E-News Free ebulletin service on science for the food and beverage industries delivered by e-mail and also available on the web. http://www.rssl.com/food-e/food-e.asp

135. Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis a source of sciencebase and business savvy information for the food industry. Is there a site where I can learn more about the study of the science of foods? http://oregonstate.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.

136. AFC Consultants International GmbH - Agribusiness, Life Science Ernährungsindus Offers management consulting in agribusiness, food and life science industries. http://www.afci.de/

Firmeninformationen / Company Information: Kurzbeschreibung The Companies Entwicklung Development ... The History of the AFC Leistungen / Services Managementberatung / Management Consulting Standpunkt Point of View Arbeitsbereiche Fields of work ... Clients Technische Zusammenarbeit / Technical Cooperations Standpunkt Point of View Arbeitsbereiche Fields of work ... Clients

137. ADVANCE SCIENTIFIC & CHEMICAL A national distributor of chemicals for manufacturing, research and commercial applications in the food processing, science education, pharmaceutical and lab glassware industries. http://www.advance-scientific.com

SEARCH BROWSE CLEARANCE ITEMS Call TOLL FREE We carry over 100,000 unique products - contact us for any quotation. We will work to beat any advertised price ! Chemicals Laboratory Reagents, USP Food Grade Additives, and Raw Pharmaceuticals. Commercial and Specialty Chemicals, Acids, Solvents, Essential Oils, pH Indicators . . Available in Lab Quantities and Bulk! Laboratory Supplies Beakers, Glassware, Balances, Hotplates, Stirrers, Microscopes, pH meters, Hydrometers, Thermometers, Centrifuges, Bunsen Burners, Refractometers, and more . . . Educational Supplies Educational Science Kits, Water Test Kits, Crystal Growing, Molecular Model Sets, Dissecting Kits, Labware Kits, Organic Chemistry Kits, Periodic Charts . . . Reference Materials The Merck Index, Pocket Reference, Chemistry Experiments, Chemistry Reference, Crystal Growing, Science Experiments and more. . . Can't find what you need?

138. International Inflight Food Service Association A global professional association is dedicated to the advancement of the art and the science of the multibillion dollar inflight and rail food service industry. http://www.ifsanet.com/index.html

International Inflight Food Service Association Headquartered in Atlanta, Georgia, the International Inflight Food Service Association is a global professional association created to serve the needs and interests of airline and railway personnel, inflight and rail caterers and suppliers responsible for providing passenger foodservice on regularly scheduled travel routes. IFSA's membership is dedicated to the advancement of the art and science of the multi-billion dollar inflight and railway foodservice industry. To view or purchase a photo of the 2004 IFSA Annual Conference, Click Here 2004 Asia Pacific Conference Scheduled for Shanghai this September 14-17 For More Information, Click Here About IFSA Inside IFSA Events ... IFSA Web Site Advertising Site designed, maintained and hosted by HQ CyberServices Please visit the Web site of IFSA's sister organization based in Europe, IFCA

139. ACSH > Search > Page Not Found American Council on science and Health's food safety page. http://www.acsh.org/food/index.html

About ACSH Contact ACSH ... Page Not Found Page Not Found We have recently updated our site, and the page you are looking for has moved. We apologize for the inconvenience. Please use our customized search engine to find the page you are looking for. If you are searching for a general topic, use the Quick Search . Or if you know the exact title of the document you are looking for, use the A dvanced Search. Thank you for your patience during this transition. Quick Search About ACSH Contact ACSH Support ACSH My ACSH ... Advanced Search AMERICAN COUNCIL ON SCIENCE AND HEALTH 1995 BROADWAY, 2ND FLOOR, NEW YORK, NY 10023-5860 TELEPHONE: (212) 362-7044 FAX: (212) 362-4919 E-MAIL: acsh@acsh.org American Council on Science and Health

140. Cheating Babies Nutritional Quality And Cost Of Commercial Baby Food A report from the Center for science in the Public Interest. http://www.cspinet.org/reports/cheat1.html

CSPI Reports Cheating Babies: Nutritional Quality and Cost of Commercial Baby Food Daryth D. Stallone, Ph.D., M.P.H. Michael F. Jacobson, Ph.D. Executive Summary Conclusions and Recommendations Parents expect baby foods to be just as nutritious as possibleto live up to Heinz' slogan "Only the best ingredients for the best nutrition." This report was intended to inform parents about nutritional differences among types and brands of commercial baby foods and to discourage them from paying high prices for baby food. While our study indicates that some baby foods are diluted, they do not appear to endanger the health of infants, inasmuch as most of infants' nutrition comes from breast milk, formula, or cow's milk. I. Major Findings Gerber and Heinz replace real food with water and thickening agents in many of their products for children over six months of age. Such adulterated products are nutritionally inferior to products made with more fruits and vegetables. Makers of baby food encourage a mystique about their products. They want parents to think that commercial baby foods have special properties that make them particularly appropriate, if not essential, for infants. Advertising campaigns promote the myth that commercial products are especially good at meeting the nutritional and developmental needs of infants. Gerber's public relations and advertising machinery has cultivated an almost sacred image in people's minds of Gerber products. Those perceptions are clearly untrue. Parents, armed with a food processor, blender, or mashing fork, can easily prepare safe, nutritious, and economical food for their infants at home. Of course, many commercial products are nutritious and do fill a need when convenience is desired.

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