61. Food For Thought: Soft Drinks As Top Calorie Culprit, Science News Online, June Soft drinks have overtaken white bread as the main source of calories in the USdiet, contributing to an increasing rate of obesity in the country. http://www.sciencenews.org/articles/20050618/food.asp

Science News Books. Subscribe to Science News ... Science News for Kids Math Trek Sudoku Math Food for Thought Soft Drinks as Top Calorie Culprit Science Safari Brain Aneurysms TimeLine 70 Years Ago in Science News Science News e-LETTER. ... Week of June 18, 2005; Vol. 167, No. 25 Soft Drinks as Top Calorie Culprit Naila Moreira Hamburgers and french fries typically take the rap as the worst villains in the U.S. diet. But people in this country may in fact be drinking, rather than eating, their main sources of calories, reports Odilia Bermudez of Tufts University in a new study. "When you put together soda and fruit drinks, that seems to be in first place as energy provider in the American diet," says Bermudez, who presented the preliminary results of her ongoing study at the Experimental Biology conference in April. "This is something to worry about." She then calculated the total energy contribution of these soft drinks, which include sodas and drinks containing less than 10 percent fruit juice, to the diets of the people who drank them. The drinks represented 14 percent of these adults' total daily energy intake. "For the nutrition world, that's an extremely high value," Bermudez says. Fizz and fat Bermudez' new study links the sweet beverages to obesity. People who consumed the drinks had a higher body mass index (BMI), the usual measure of obesity, than those who drank only low-fat milk and 100-percent orange juice. Bermudez asserts that soft drinks are one factor contributing to a widely documented "obesity epidemic" in the United States.

62. MSc/Postgraduate Diploma In Food Science, Safety And Health School of Life sciences Research, food science. academic staff many of whomhave personal experience of working in the food and beverage industry. http://www.bio.hw.ac.uk/courses/msc_food_science.htm

Home Contact Us People Finder Search School of Life Sciences SLS Links Courses SLS Home Staff ... Contacts MSc/ Postgraduate Diploma in Food Science, Safety and Health The best degree since sliced bread! Heriot-Watt University’s modular training programme in Food Science, Safety and Health by Distance Learning is tailored to take advantage of the excellent career prospects available in the food and drinks industry. The programme, run by the School of Life Sciences, is ideal for busy graduates, mature students and working professionals who want to develop their career in the food industry to its greatest potential but cannot or, do not want to give up work, family or other commitments for conventional campus-based study. Created specifically for distance learners by in-house academic subject specialists and external representatives from the food industry. The programme delivers in-depth, up-to-date theoretical knowledge and practical skills in all major aspects of Food Science, Safety and Health. It is flexible enough to fit in with the rest of your life.

63. Liquid Candy: How Softdrinks Are Harming America's Health ~ CSPI Return to the Center for science in the Public Interest The food and DrugAdministration should require labels on nondiet soft drinks to state that http://www.cspinet.org/liquidcandy/

Read the Report (PDF 718Kb) Press Release: CSPI Calls on FDA to Require Health Warnings on Sodas Adding in noncarbonated soft drinks (including fruit drinks, ades, iced teas, and the like) adds thousands of more empty calories to the diet each year. Carbonated soft drinks are the single biggest source of calories in the American diet, providing about 7 percent of calories; adding in noncarbonated drinks brings the figure to 9 percent. Teenagers get 13 percent of their calories from carbonated and noncarbonated soft drinks. Consumption of carbonated soft drinks peaked in 1998, when consumption was 56.1 gallons per person. In a historic turnaround, consumption was 7 percent lower in 2004. And because some people have switched to diet sodas, the consumption of caloric soft drinks declined by 12 percent. Soft drinks provide large amounts of sugars (mostly high-fructose corn syrup) to many individuals' diets. Soda pop provides the average 12- to 19-year-old boy with about 15 teaspoons of refined sugars a day and the average girl with about 10 teaspoons a day. Those amounts roughly equal the government's recommended limits for teens' sugar consumption from all foods.

64. Food Additives ~ CSPI’s Food Safety Artificial coloring Pet food, beverages, candy. In 1999, the Center forScience in the Public Interest petitioned the FDA to ban bromate. http://www.cspinet.org/reports/chemcuisine.htm

Mission Current News Hot Issues Outbreak Alert ... Information CSPI's Guide to Food Additives Glossary Cancer testing Alphabetical Listing of Additives Food additive cemetery Glossary ANTIOXIDANTS retard the oxidation of unsaturated fats and oils, colorings, and flavorings. Oxidation leads to rancidity, flavor changes, and loss of color. Most of those effects are caused by reaction of oxygen in the air with fats. CARCINOGEN is a chemical or other agent that causes cancer in animals or humans. CHELATING AGENTS trap trace amounts of metal atoms that would otherwise cause food to discolor or go rancid. EMULSIFIERS keep oil and water mixed together. FLAVOR ENHANCERS have little or no flavor of their own, but accentuate the natural flavor of foods. They are often used when very little of a natural ingredient is present. THICKENING AGENTS are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed. TOP Cancer Testing Chemicals usually are tested for an ability to cause cancer by feeding large dosages to small numbers of rats and mice. Large dosages are used to compensate for the small number of animals that can be used (a few hundred is considered a big study, though it is tiny compared to the U.S. population of 270 million). Also, the large dosages can compensate for the possibility that rodents may be less sensitive than people to a particular chemical (as happened with thalidomide). Some people claim that such tests are improper and that large amounts of any chemical would cause cancer. That is not true. Huge amounts of most chemicals do

65. FoodWorks Directory - New Zealand Food, Beverage & Grocery - Academic foodWorks New Zealand food and beverage industry on-line - products and servicesfrom The University of Auckland DESCRIPTION food science, nutrition, http://www.foodworks.co.nz/directory/links6.htm

Home Directory Home Directory ... What's On Directory Search All List in the Directory Update your listing SOTW - FoodWorks Site Of The Week commentary Academic / Education PREV I NEXT The University of Auckland DESCRIPTION: Food science, nutrition, biotechnology, chemistry, science. Christchurch Polytechnic DESCRIPTION: Meat Industry Training Centre. Also Baking, Cookery, Viticulture, Wine, Hospitality and Food courses. Lincoln University DESCRIPTION: Undergraduate and Graduate Diploma and Degree courses in Food Science, Food Commerce, Food Quality Management, Oenology, Biochemistry, Microbiology, Molecular Biology. CONTACT: Lincoln University, PO Box 84, Lincoln University, Canterbury, New Zealand. General enquiries - Liaison Office, e-mail: liaison@lincoln.ac.nz or phone toll-free: 0800 10 60 10 (New Zealand only). For specific programme information, contact the appropriate academic co-ordinator: BCom (Food Industry), Geoff Savage

66. Food And Beverage From New Zealand - FoodWorks foodWorks New Zealand food and beverage industry - directory of products and Employers requiring students for work within the area of food science and http://www.foodworks.co.nz/

Search FoodWorks and hosted sites Directory Hosted sites Links Cookies ... NZ Guild of Food Writers NZIFST document.write(doClock("W0",",%20","D0","%20","M0")); Aussie boffins create diet best-seller (17 Sep 05): The latest diet craze to emerge in Australia, a low-carbohydrate, high-protein diet created by Government scientists, has gone to the top of the bestseller list. More Country-of-origin labelling will cost consumers (16 Sep 05): It will cost about A$60 million to make the changes to food labelling laws that FSANZ is suggesting, much more if calls for labelling of ingredients are heeded. Most of that will be passed onto consumers. More Supermarket chain's fate rests with court (14 Sep 05): Australia's Federal Court will consider tomorrow whether New Zealand's biggest grocer will fall into the fold of Australian giant Woolworths.

67. Food Ingredients - Yeast, Sweeteners, Food Fibers, Flavors Subscribe to Other Novis Enewsletters - food, Beverage Nutrition food science nutrition food legislation Industry consumer trends http://www.foodnavigator-usa.com/

Breaking News on Food Development - North America Free Newsletter OK Search OK since All 1 Year 6 Months 3 Months 1 Month News Headlines Legislation European Edition All news articles September 2005 August 2005 Previous months SupplySide West 2005 ... Market Reports Business Tools Free Newsletters All Newsletters All Sites Corporate News Service ... News Syndication Free Newsletter OK All newsletters From North America - 9.00 am EST daily - Monday September 19, 2005 Consumer group blames business dollars for defeat of COOL Millions of dollars spent in lobbying and elections has helped thwart a key food labeling law, claims a US consumer pressure group. Standard portion sizes vital to tackling obesity Improvements to labeling on packaged foods and beverages are vital if consumers are to be given correct nutritional information, claims the GMA. Zero-calorie gel cuts fat content by 50% A zero-calorie natural fat replacement gel made from insoluble corn bran fiber promises to replace between 25 and 50 percent of the fats typically used in food preparation. Mars offers cholesterol-lowering chocolate bars Mars has expanded its functional food line with a new plant sterol-enriched product for lowering cholesterol.

68. Bristol Associates - Executive Search Firm Recruiting For Jobs In BS food sciencerelated area; advanced degree is a plus as is fresh fruit 5+ years experience of food/ Beverage/ Dairy/ Liquid Products Processing http://www.bristolassoc.com/currentjobs.aspx?s=fabp&m=se

69. KiwiCareers - Food And Beverage Manufacturing Training Training list for food and Beverage Manufacturing Bachelor of Consumer andApplied sciences (food science) Bachelor of Consumer and Applied sciences http://www.kiwicareers.govt.nz/lists/courses/f16a_foo.htm

Food and Beverage Manufacturing Textile, Clothing, Footwear and Leather Goods Manufacturing Wood and Paper Product Manufacturing Printing, Publishing and Recorded Media ... Specialised Crafts Select an industry group from above Training list for: Food and Beverage Manufacturing Auckland University of Technology Certificate in Practical Patisserie Diploma in Patisserie Christchurch Polytechnic Institute of Technology ... KiwiCareers Privacy Statement

70. Undergraduate Programs food science and Technology involves the understanding of basic sciences and The food and beverage industry is of major economic importance and is the http://www.eng.unsw.edu.au/prospect/ug/bsc/fs.htm

HOME PROSPECTIVE STUDENTS UNDERGRADUATE PROGRAMS AREAS OF STUDY BACHELOR OF SCIENCE (FOOD SCIENCE AND TECHNOLOGY) Program Description Entry Requirements Career Prospects Scholarships ... Contact Details What is Food Science and Technology? Food Science and Technology involves the understanding of basic sciences and the application of this knowledge to foods from the point of production, through handling, processing, preservation, distribution and marketing, up to consumption and utilisation by consumers. It is concerned with food processes, food commodities, food composition and food quality (including sensory properties, safety and nutritional value). The study of food science and technology integrates many scientific disciplines. Its bases are in chemistry, physics, biochemistry and microbiology. Its borders merge with those of agriculture, engineering, human nutrition, public health, commerce, psychology and law. Biotechnology has a role of increasing importance in food science and technology. The food scientist and food technologist are concerned with food supplies and requirements, community wants and needs, and equitable distribution of foods to ensure human nutritional needs are met.

71. U Of S: Prospective Students food science applies principles from chemistry, biology, The Department ofApplied Microbiology food science is small, diverse and has a supportive http://explore.usask.ca/programs/ag/5533A568-43C1-4FF3-BAC6-B87445E0F78F

U of S Home Contact A-Z Index ... Request More Information Food Science What is Applied Microbiology? What is Food Science? Career Opportunities The U of S Advantage ... Request More Information Jump to another program Agribusiness - Diploma in Agriculture Agricultural Biology Agricultural Economics Agriculture Biotechnology Agronomy Agronomy - Diploma in Agriculture Animal Science Animal Science - Diploma in Agriculture Crop Science Environmental Science Food Science Horticulture Science Plant Ecology Plant Sciences Poultry Science Rangeland Resources Soil and Environmental Science Food Science Examine the invisible world. Learn how to avoid E. coli, why beer is a safe beverage for travelers and how the caramel is put into the Caramilk™ bar. These are just a few of the opportunities available to you when you choose to major in Applied Microbiology and Food Science at the University of Saskatchewan. What is Applied Microbiology? Applied microbiology is the study of the microbial world and the way it interacts with our own. It looks at how we can harness and utilize the powers of microbes in areas ranging from food production, to pest control, to industrial applications, to medicinal uses. A major in applied microbiology provides a broad background in the study of microbes and how they relate to agriculture, industry, biotechnology and the environment.

72. U Of S: Prospective Students Learn how to avoid E. coli, why beer is a safe beverage for travelers and how the The Department of Applied Microbiology food science is small, http://explore.usask.ca/programs/ag/E6A0CA78-B883-477F-953F-7EF82E9A1E72

U of S Home Contact A-Z Index ... Request More Information Jump to another program Agribusiness - Diploma in Agriculture Agricultural Biology Agricultural Economics Agriculture Biotechnology Agronomy Agronomy - Diploma in Agriculture Animal Science Animal Science - Diploma in Agriculture Crop Science Environmental Science Food Science Horticulture Science Plant Ecology Plant Sciences Poultry Science Rangeland Resources Soil and Environmental Science Examine the invisible world. Learn how to avoid E. coli, why beer is a safe beverage for travelers and how the caramel is put into the Caramilk™ bar. These are just a few of the opportunities available to you when you choose to major in Applied Microbiology and Food Science at the University of Saskatchewan. What is Applied Microbiology? Applied microbiology is the study of the microbial world and the way it interacts with our own. It looks at how we can harness and utilize the powers of microbes in areas ranging from food production, to pest control, to industrial applications, to medicinal uses. A major in applied microbiology provides a broad background in the study of microbes and how they relate to agriculture, industry, biotechnology and the environment.

73. The Harlan Group, Inc. - Senior R&D Scientist – FOOD OR BEVERAGE – MUS ARE YOU WORKING FOR A food OR BEVERAGE COMPANY NOW? MUST HAVE A 4 YEAR DEGREE INfood science AND AN MS or PhD IS HIGHLY DESIRED. Please do not apply if you http://www.careersinfood.com/index.cfm/fuseaction/jobsearchdetails/JobID/93365/s

Logout Home Resources Message Board ... My Account My Account Search Results Details Apply Reference Code HGM-ILCIF Updated Location Chicagoland Area State Illinois Degree M.S. Major FOOD SCIENCE Salary Range $70,000 to $79,999 This range was selected from the CareersInFood.com salary data list. See the "Additional Salary" or contact the recruiter for actual salary and benefits. Additional Salary Strong Bonus Plan and excellent benefits Job Types Food Technol/Scientists Project Manager Industry Segments Baking Beverage Condiments Flavors Frozen Foods Company Information The Harlan Group, Inc. We specialize in FOOD and BEVERAGE MANUFACTURING, and the LOGISTICS INDUSTRY. Our Specialties include: Baking Snack Foods Beverage Dairy Meat Industry - Beef - Pork - Poultry Specialty Foods and Center of the Plate Frozen and Fresh products Prepared Foods 3rd Party Logistics Distribution and Warehousing We specialize in the Industry. Contact Information Harry G. Morris, CPC 8624 Old Marsh Way Montgomery Alabama 36117 Description WANT TO BE PART OF THE BEST AND YOU AREN'T NOW? ARE YOU WORKING FOR A FOOD OR BEVERAGE COMPANY NOW?

74. The Harlan Group, Inc. - R&D Scientist – FOOD OR BEVERAGE – MUST HAVE ARE YOU WORKING FOR A food OR BEVERAGE COMPANY NOW? MUST HAVE A 4 YEAR DEGREE INfood science AND AN MS IS HIGHLY DESIRED. Please do not apply if you http://www.careersinfood.com/index.cfm/fuseaction/jobsearchdetails/JobID/84170/s

Logout Home Resources Message Board ... My Account My Account Search Results Details Apply Reference Code HGM-NYCIF Updated Location Statewide State New York Degree B.S./B.A. Major MS and PhD's also highly desired Salary Range $80,000 to $89,999 This range was selected from the CareersInFood.com salary data list. See the "Additional Salary" or contact the recruiter for actual salary and benefits. Additional Salary $55,000 to $82,000 depending on experience Job Types Food Technol/Scientists Industry Segments Beverage Condiments Flavors Frozen Foods Nutritional Products Company Information The Harlan Group, Inc. We specialize in FOOD and BEVERAGE MANUFACTURING, and the LOGISTICS INDUSTRY. Our Specialties include: Baking Snack Foods Beverage Dairy Meat Industry - Beef - Pork - Poultry Specialty Foods and Center of the Plate Frozen and Fresh products Prepared Foods 3rd Party Logistics Distribution and Warehousing We specialize in the Industry. Contact Information Harry G. Morris, CPC 8624 Old Marsh Way Montgomery Alabama 36117 Fax: 334-279-7940 Description WANT TO BE PART OF THE BEST AND YOU AREN'T NOW? ARE YOU WORKING FOR A FOOD OR BEVERAGE COMPANY NOW?

75. IUFoST - Publications THE WORLD OF food science, IUFoST and IFT Electronic Magazine are sourceddirectly from key experts in the international food and beverage sector, http://www.iufost.org/Publications.html

Publications THE WORLD OF FOOD SCIENCE, IUFoST and IFT Electronic Magazine The World of Food Science , the IUFoST and IFT electronic magazine features regulatory news, new business developments, association news and conferences, country/regional profiles and issues related to food safety, government, international affairs, consumer trends. The magazine offers up to 50 pages of food science news, including technical articles of global interest. Join the ongoing discussion on Biotechnology in The World of Food Science The magazine at www.worldfoodscience.org is jointly authored by IUFoST and IFT. OFFICIAL IUFoST JOURNALS The International Review of Food Science and Technology The publication contains a unique collection of articles of lasting value on the latest developments in food technology, processing and production. The features are sourced directly from key experts in the international food and beverage sector, government officials, renowned academics and recognized consultants. Third Issue - Table of Contents Foreword Alan Mortimer, President IUFoST, 2003-2006

76. CareerMATTERS - Careers - Supervisors, Food, Beverage & Tobacco Processing Several years of experience in the food, beverage or tobacco processing industry food Safety and Quality Assurance (M.Sc.) food science (Honours B.Sc.) http://www.ilc.org/cfmx/CM/Careers/cm_career_bottom.cfm?career_id=563

77. The Event Event Overview Speakers Sponsors Organisers Who Should This concern has provided many opportunities for both food and beverage manufacturers This conference will consider the science of functional foods and http://www.marcusevans.com/events/CFEventinfo.asp?EventID=9849

78. Food & Beverage Products - Find The Latest Books, CDs And Technical Publications food beverage products bookshop, books, science technical publications,CDROMs, slide sets. Natural food Colorants - science and Technology http://www.cplbookshop.com/glossary/G266.htm

Analysis of Plant Waste Materials Edited by H F Linskens and J F Jackson Springer Verlag 1999 more details Approved Methods of the American Association of Cereal Chemists (AACC) - 10th Edition - Including 2001, 2002 and 2003 Supplements American Association of Cereal Chemists AACC 2003 more details Baking problems solved Stanley P Cauvain and Linda S Young Woodhead 2001 more details Beverage Quality and Safety Tammy Foster, P.C. Vasavada CRC Press June 2003 more details Biscuit, cracker and cookie recipes for the food industry Duncan Manley Woodhead 2001 more details Brewing: Science and practice Edited by D E Briggs, P A Brookes, R Stevens and C A Boulton Woodhead Publishing September 2004 more details Carbohydrate Chemistry for Food Scientists Roy L. Whistler and James N. Be Miller AACC 1981 more details Cereal biotechnology Edited by P C Morris and J H Bryce Woodhead June 2000 more details Cereals processing technology Edited by Gavin Owens Woodhead 2001 more details Cheesemaking : from science to quality assurance (2° ed) Edited by Andre Eck and Jean-Claude Gillis Intercept 1999 more details Chilled foods - Second Edition Edited by Michael Stringer and Colin Dennis Woodhead 2000 more details Colorants (1999 Edition) F. J. Francis

79. Food Scientist Shortage Damaging UK's R&D Future 08/07/2005 The lack of food science recruits in the UK is unsustainable if the Subscribe to Other Novis E-newsletters - food, Beverage Nutrition http://www.foodqualitynews.com/news/news-ng.asp?n=61146-food-scientist-shortage

80. Food Science Links Links to food science Sites. SAIB Now Permitted by FDA as Beverage WeightingAgent With SAIB now being permitted in the United States, it is approved in http://www.leffingwell.com/links2.htm

Links to Food Science Sites of Interest Home Our Products Download Demos Chemoreception ... Molecular Modeling Alchemist WebPick Awarded by the webzine of ChemWeb.com In the News Welcome Page NEW - Offerings on this Site Flavor-Base 2004 Additive-Master Juice-Master 2000 Beverage-Master 2000 ... Odour Thresholds ************FEATURED NEWS*********** Flavor-Base 2004 For more details and demos - Click HERE Additive-Master 2001 Olfaction - A Review Updated February, 2001 Search PubMed from our site from our site Internet Tips Check out the Security of your Internet connection You may be surprised to find out that your computer and files are easily accessed by hackers. If you need a firewall we have a solution. Also Speed up your internet searches "Dramatically".

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