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Food Science: more books (100)

Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology) by Marcus Karel, Daryl B. Lund, 2003-06-20
Agricultural and Food Policy (6th Edition) by Ronald D. Knutson, J.B. Penn, et all 2006-01-20
Food Process Engineering and Technology (Food Science and Technology)
Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition)
The Gospel of Food: Everything You Think You Know About Food Is Wrong by Barry Glassner, 2007-01-01
Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
Resource Guide for Food Writers by Gary Allen, 1999-03
Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food by Ontario Science Center, 1987-04
55 Surefire Food-Related Businesses You Can Start for Under $5000 by Cheryl Kimball, 2009-04-01
Handbook of Vegetable Science and Technology (Food Science and Technology) by Salunkhe, 1998-03-01
Science and Civilisation in China:Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science by H. T. Huang, 2001-01-22
Practical Design, Construction and Operation of Food Facilities (Food Science and Technology) by J. Peter Clark, 2008-08-21
The World of Food Chains with Max Axiom, Super Scientist (Graphic Science series) by Liam O'Donnell, 2007-01-01
Quality Assurance for the Food Industry: A Practical Approach by J. Andres Vasconcellos, 2003-12-29

lists with details

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

Extractions: Back to Food Microbiology home page site map The WHO have a useful factsheet on food safety and foodborne illness ( factsheet See Food poisoning micro-organisms for more details on specific organisms 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
CSL - Welcome
Carries out research on environmentally sound food production.
http://www.csl.gov.uk

Extractions: 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.
Eufic
Provides consumers with objective sciencebased information about food safety and quality.
http://www.eufic.org/
Softmatic
ERP for process manufacturing; formulabased production for the life science, dyes and paints, chemicals, and food and beverages industries.
http://www.softmatic.com
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
Science Of Cooking
Recipes, activities, and webcasts are used to explain the science behind food and cooking.
http://www.exploratorium.edu/cooking/index.html

Extractions: 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?
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
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
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/

Extractions: 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 ...
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/
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
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

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

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

Extractions: Daryth D. Stallone, Ph.D., M.P.H. Michael F. Jacobson, Ph.D. 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. 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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