21. Office Of The University Registrar Commodities selected for human consumption and the methods used by food technologists for the food processing, food service and retail food industries. http://www.registrar.ufl.edu/catalog/programs/courses/foodsci.html

@import "/reg.css"; Academic Programs Academic Policies Admission to the University Application Deadlines ... Registrar Services Home Your browser does not support scripts Undergraduate Catalog UF Web with Google UF Phonebook This page was designed for view with the newer family of browsers. Please pardon the unstyled format of this page. Office of the University Registrar 2005-06 Undergraduate Catalog Course Descriptions Food Science and Human Nutrition College of Agricultural and Life Sciences BCH 3025 Fundamentals of Biochemistry Credits: 4; Prereq: grade of C or better in CHM 2200, CHM 2200L or preferably CHM 2210, CHM 2211, CHM 2211L. An introduction to biochemistry with emphasis on intermediary metabolism. DIE 3310 Community Nutrition Credits: 2; Prereq: HUN 2201; DIE major or consent of instructor. The role of nutrition in promoting, maintaining, and improving health in the community. Investigation of traditional aspects of the emerging health delivery systems, as well as entrepreneurial ventures in wellness. Students will study the financial, legislative, political, sociological, and scientific aspects of public and community health. DIE 4125 Food Systems Management Credits: 3; Prereq: FOS 3042.

22. Brescia University College CFSEA (Canadian food service Executive Association) 342a/b Advanced foodScience Selected processing methods and their effect on the nutritive value and http://www.brescia.uwo.ca/pages/humec4.htm

Quick Links Home Admissions Directions directory Employment Events Finances Forms Foundation Library Notices Programs Registration Residence Services Site Map Web Mail What's New Women's Centre Brescia Academic Departments Brescia Students' Council Course Descriptions Course Evaluations ... Women's Centre BRESCIA UNIVERSITY COLLEGE DEPARTMENT of HUMAN ECOLOGY Introduction Human Ecology Programs Becoming a Registered Dietitian Admission Requirements ... Course Descriptions The Human Ecology Department at Brescia University College is unique at The University of Western Ontario and among its affiliates. The programs are offered jointly with the UWO Faculty of Science. Female students may register either through Brescia or the Faculty of Science; male students must register through the Faculty of Science. Regardless of the place of registration, all students take their Human Ecology courses at Brescia and their science courses at Western. Students generally take their options where they are registered. Students receive their degree from The University of Western Ontario regardless of the place of registration.

23. Redirect - Rediriger Having adequate methods to control these factors within a food establishment foods in food establishments may flow through a number of processing steps http://www.hc-sc.gc.ca/food-aliment/friia-raaii/iap-pia/e_risk_categorization04.

24. Reinventing The Meal With Soy And Food Service Success New protein quality scoring methods recognized by the food Drug You ll alsoneed a donated food processing agreement, and product labels sent to http://www.soyfoods.com/symposium97/reinventing.html

25. Food Safety: Processing processing methods make foods tastier and safer New methods of processing maylead to foods that taste better, have a longer shelf life, and are protected http://www.clemson.edu/scg/food/processing.htm

Public Service Research Extension Regulatory Services ... Food Safety Processing FOOD SAFETY Processing methods make foods tastier and safer Packaging films fight bacteria and help the environment Packaging film technical articles ... Program details Processing methods make foods tastier and safer New methods of processing may lead to foods that taste better, have a longer shelf life, and are protected from harmful bacteria. Clemson scientists are investigating a variety of processing methods, including the use of antioxidants, beneficial bacteria, and ozone. Earlier tests showed that adding honey to turkey meat before it was processed produced antioxidant compounds that enhanced the meat’s flavor and extended its shelf life. New studies tested the ability of synthetic antioxidants to preserve the quality of fresh beef tenderloins. When the compounds were added to commercial packaging films, the beef maintained its fresh red color for two days longer than with untreated films. Antioxidant treatments on the films provide continuous protection against loss of quality over a long period of time. This means that they can be useful on cured products – such as bologna, hotdogs, or pepperoni – as well as on fresh meats. Ongoing research is investigating the use of natural antioxidant compounds produced by rosemary, cinnamon, and other plants.

26. Food Safety processing methods make foods tastier and safer The Clemson Extension Servicepromotes food safety and nutrition through 4H programs for youth, http://www.clemson.edu/scg/food/

Public Service Research Extension Regulatory Services ... HOME Food Safety FOOD SAFETY Processing methods make foods tastier and safer Packaging films fight bacteria and help the environment Packaging film technical articles ... Program details Food Safety Food safety research at Clemson University includes innovative processing techniques to protect meat, poultry, and dairy products from contamination by common food-borne bacteria, as well as packaging films that contain antibacterial compounds. In addition, Clemson researchers have discovered that a natural food preservative shows promise as a topical treatment for acne. The product has now been patented and is available for commercial licensing. Plant scientists are investigating ways to produce and process medicinal plants, called nutraceuticals, to optimize their active ingredients. Animal scientists have discovered and patented a way to produce more healthful low-fat milk while it's still in the cow. And food scientists are analyzing the beneficial compounds in plant foods such as soy and fruits. The Clemson Food Safety Institute is a member of a national partnership of universities and the federal government to increase the safety of the nation's food supply through coordinated research, education and outreach.

27. Rhode Island Food Safety Education | Food Service Industry | Food Safety File Back to food service Factsheet Index, _ using reduced oxygen method of packaging food; custom processing animals that are http://www.uri.edu/ce/ceec/food/factsheets/ricode.html

Or browse our other factsheet subjects... HIGHLIGHTS OF THE CURRENT RHODE ISLAND FOOD CODE Objective: To provide information on the food safety principles included in the 1994 Rhode Island Food Code that are of critical importance to the Certified Food Safety Manager Introduction August of 1994, Rhode Island adopted a new model food code which replaces the Rules and Regulations Pertaining to Food Establishments and Regulations Relating to the Sanitation of Food Businesses. Rhode Island's new code is based on the Food and Drug Administration's 1993 Food Code. The requirements contained in the code for foodservice establishments, retail, vending operations and processors emphasize preventing foodborne illness problems rather than detecting them in food. The numbers in parenthesis refer to the specific section in the Food Code. A copy of the Code may be obtained from the Rhode Island Department of Health, Division of Food Protection, (401) 222-2750. Chapter I-Purpose and Definitions Are included in the Code to explain and clarify the Code's requirements.

28. Consumer Information From USDA:  Listeriosis And Food Safety Tips However, readyto-eat food can become contaminated after processing within The US Department of Agriculture s food Safety and Inspection service (FSIS) http://www.fsis.usda.gov/OA/pubs/lmtips.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Consumer Information From USDA May 1999 Listeriosis and Food Safety Tips What is listeriosis? Listeriosis is an illness caused by eating foods contaminated with a kind of bacteria, often found in soil and water, called Listeria monocytogenes. Bacteria are too small to be seen without a microscope. Most people do not get listeriosis. However, pregnant women and newborns, older adults, and people with weakened immune systems caused by cancer treatments, AIDS, diabetes, kidney disease, etc., are at risk for becoming seriously ill from eating foods that contain Listeria monocytogenes. According to the Centers for Disease Control and Prevention (CDC), an estimated 1,100 people in the United States report serious illness from listeriosis each year. Of those reporting, approximately 25% die as a result of the illness. How do you know if you have listeriosis? Listeriosis has flu-like symptoms, such as fever and chills. Sometimes people have an upset stomach, but not always. If the infection spreads to the nervous system, symptoms such as headache, stiff neck, confusion, loss of balance, or convulsions can occur. While infected pregnant women may experience only mild, flu-like illness, the mother's illness can be transmitted to the fetus through the placenta. This can lead to miscarriage, stillbirth, or serious health problems for her newborn child.

29. Food Safety And Inspection Service Research Priorities The food Safety and Inspection service (FSIS) is the public health regulatory methods to measure the effectiveness of food safety education and risk http://www.fsis.usda.gov/OA/programs/research_priorities.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 November 19, 2003 Food Safety and Inspection Service Research Priorities The Food Safety and Inspection Service (FSIS) is the public health regulatory agency responsible for ensuring that meat, poultry and egg products are safe, wholesome and accurately labeled. Research plays an important role in FSIS’ ability to fulfill its public health mission and guarantee that the foods it regulates continue to be the safest in the world. FSIS does not carry out its own research; rather it depends on both the public and private research communitiesin particular, USDA's Research, Education and Economics (REE) mission areato conduct the research vital to its mission. The following are FSIS’ top research priorities, grouped by research category. I. INTERVENTION STRATEGIES Development of improved on-farm, feedlot, and antemortem interventions for reducing the incidence and levels of pathogens in raw products. This is of major importance to FSIS because reduced pathogen loads on animals presented for slaughter in many cases results in decreased pathogen loads on carcasses and resulting products. Preharvest research conducted by ARS of

30. Methods Of Food Preservation food Preservation methods. Research on food preservation is an ongoing process . Consumer Publications from the food Safety Inspection service. http://www.ces.ncsu.edu/depts/foodsci/agentinfo/hot/pres.html

Food Preservation Methods Research on food preservation is an ongoing process. The United States Department of Agriculture, the North Carolina Cooperative Extension Service along with many other groups continuously apply new research findings to their recommendations for food preservation techniques. The guidelines in these publications may be revised at any time additional knowledge is gained that may increase the margin of safety or improve the quality of home preserved products. However, the user must assume responsibility for his or her actions and use this information as only an additional source of information to help guide them. CANNING DRYING FREEZING GENERAL Some documents are in pdf format and are labeled with this image PDF documents can only be viewed and printed using the Adobe Acrobat software. The Acrobat Reader is available for Macintosh, Windows, DOS,and Unix systems. You may download it free of charge from Adobe. Canning NCSU Guide to Home Food Preservation Written by Angela Fraser and Carolyn Lackey, Extension Specialist with North Carolina State University, Department of Family and Consumer Sciences. Home Canning Fruits and Vegetables in North Carolina from the Department of Family and Consumer Sciences and North Carolina State University USDA Complete Guide to Home Canning The Complete Guide to Home Canning is Agriculture Information Bulletin (AIB) No. 539 released by the U.S. Department of Agriculture, Extension Service.

31. Delaware Valley College: Office Of The Registrar Students are introduced to methods of food preservation including thermal processes, The fundamentals of food service purchasing are introduced in this http://www.devalcol.edu/registrar/coursedescriptions_food.htm

Course Schedules Exam Schedules College Catalog Course Descriptions ... Back to Registrar FS 1123 Introduction to Foodservice Systems An introduction to the field of restaurant and foodservice management. Included will be a discussion of the history of foodservice, the different types of foodservice operations, career opportunities available, future trends, and management. FS 1130 Food, Culture and Cuisine A study of foods from cultures of a diverse range of countries by examining the foods they produce and their culinary traditions and practices. Lecture includes the respective geography, crop production, religion, history and sociology of each region. Preparation of ethnic meals in the laboratory is part of the ethnographic study of each region. The student will develop a sophisticated understanding of the values and ways of life of peoples around the globe and how that has relate to the development of various foods. There is a fee for ingredients used in the course.

32. 11.5, Food Service Standards Contamination and mistakes which occur during food processing, transportation,storage, preparation, and service expose consumers to potential foodborne http://www.washington.edu/admin/rules/APS/11.05.html

University of Washington Administrative Policy Statements Rev/Feb 1995 Table of Contents Overview University Food Sanitation Program General Food Service Regulations University Food Service Operations Go to Section: Food Service Standards (Approved by the President by authority of Executive Order No. 1 and the Vice President for Student Affairs by authority of Executive Order No. 10) 1. Overview Contamination and mistakes which occur during food processing, transportation, storage, preparation, and service expose consumers to potential foodborne illness. The University food sanitation program goals are to prevent foodborne illness and ensure wholesomeness of foods at all operations. The regulations described in this standard do not apply to food and beverages consumed within individual departments or organizational units when that food is prepared for consumption by unit personnel only and is not intended to be served or sold to the general public or campus community. 2. University Food Sanitation Program a. Environmental Health and Safety Department Responsibilities

33. Ific.org Food Safety New Technologies The USDA’s food Safety and Inspection service (FSIS) monitors domestic and food irradiation is best applied to foods at the end of food processing, http://www.ific.org/food/safety/index.cfm

An unexpected error occurred while preparing content for display. Please retry (use the browser's reload button) and notify the webmaster if this error persists. Additional information has been recorded in the CommonSpot error log

34. IFT - Graduate Directory food rheology, role of rheology in food processing. food extrusion. Design andoperating characteristics of food service equipment and their effects on http://www.ift.org/cms/?pid=1000658

35. Course Descriptions For Food Management An introduction to traditional and contemporary food processing methods withemphasis on applications to foodservice operations. http://www.rit.edu/~932www/ugrad_bulletin/courses/cast/fdmgmt.html

Home Directories Index Info-Center/SIS ... CAST Course Descriptions for Food Management 0621-225 Principles of Food Production Introduction to the basic principles involved in the preparation of high-quality food. Topics include product identification, market forms, varieties availability, composition, standards of quality, preparation techniques, and function of foods and ingredients. Standard methods of preparation will be introduced. Professionalism in appearance and work habits, self-organization, sanitation, management, team work, and techniques for efficient food production are stressed. Uniform and professional knife and pastry kits are required. Class 2, Credit 4, Lab 4 0621-310 Commodity Market Analysis An overview of the commodity futures and options market. Special emphasis is placed on the fundamental economic factors affecting agricultural and energy-based futures prices. The economic principles and policies supporting hedging and speculating strategies are analyzed. Students are introduced to technical price analysis, basis analysis and global economics of foodservice commodities. Class 4, Credit 4

36. University Of Hawaii At Manoa Catalog FSHN 310 Purchasing for Instructional food service (3) Principles of purchasing FSHN 610 Advanced food processing Technology (3) Principles and http://www.catalog.hawaii.edu/courses/departments/fshn.htm

COURSES Navigation COURSE DESCRIPTIONS SAMPLE COURSE DESCRIPTION COURSE NUMBERING SYSTEM GENERAL EDUCATION DESIGNATION ... DEPARTMENTS OFFERING DIVERSIFICATION COURSES Food Science and Human Nutrition (FSHN) College of Tropical Agriculture and Human Resources FSHN 181 The Chemical Nature of Food (3) Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage. Repeatable one time. FSHN 181L Food Preparation Lab (1) (1 3-hr Lab) Experiments in foods emphasizing ingredient function and standard preparation methods for food groups. Co-requisite: 181. DY FSHN 185 The Science of Human Nutrition (3) Integration of natural science concepts basic to the study of human nutrition. Emphasis on nutrient requirements of healthy individuals, food sources, functions of nutrients. DB FSHN 240 Contemporary Issues in Food Systems (V) Course covers all food safety issues from farm to processing to handling prior to consumption. Course is taught by faculty with academic expertise (e.g. practical field experience), researchers involved in food safety, individuals providing education and training in food safety, and regulators and producers involved in daily implementations of food safety guidelines. Spring only. (Cross-listed as ANSC 240)

37. UH Manoa Catalog - Courses: Food Science And Human Nutrition FSHN 410 food service Systems Management (3) Current types of food service systems, FSHN 610 Advanced food processing Technology (3) Principles and http://www.catalog.hawaii.edu/00-01/2000HTML/courses/Courses_FSHN.htm

SEARCH CONTENTS GENERAL INFORMATION ACADEMIC UNITS COURSES PERSONNEL ... REFERENCE GENERAL INFORMATION Message From the President The University of Hawai'i Calendar Undergraduate Education ... UHM General Education Core and Graduation Requirement s Graduate Education Student Lif e Tuition, Fees, and Financial Aid Degrees and Certificates ACADEMIC UNITS Architecture Business Administration Education Engineering ... Instructional Support, Research, and Service Units COURSES Overview A - E F - N O - Z PERSONNEL Administration Endowed Chairs and Distinguished Professorships Faculty Emeriti Faculty ... Instructional Support, Research, and Service Units Staff REFERENCE Appendix Glossary Campus Map Technical problems? Email us! webmaster @advisers.hawaii.edu Last updated 6/28/99 Courses: Food Science and Human Nutrition Food Science and Human Nutrition (FSHN) College of Tropical Agriculture and Human Resources FSHN 181 The Chemical Nature of Food (3) Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage. Repeatable once. FSHN 181L Food Preparation Lab (1) (1 3-hr Lab) Experiments in foods emphasizing ingredient function and standard preparation methods for food groups. Co-requisite: 181.

38. Checklist For Start-up Food Processors _ Step 16 Determine an accurate processing method. United States Departmentof Agriculture, food Safety Inspection service http://www.ag.state.co.us/mkt/checklist.html

Markets Checklist For Start-Up Food Processors Starting a food processing business involves a doable but sometimes difficult process. Checklist for Start-Up Food Processors is a basic list of critical steps in setting up a food processing business. Each step will involve various contacts before it is complete. Check off each step as it is fully completed. Managing - Step 1: Complete business plan. Step 2: Recognize your support group. As you talk to people while working on your business plan, note which individuals and organizations are interested in and capable of supporting your effort. Continue to network with these people during up and down times. Step 3: Determine regulatory requirements. Entrepreneurs need to arrange for licenses (federal, state and local), taxes, insurance, trade name registration, and workers' compensation. A Colorado Business Start-Up Kit, available through the Colorado Business Assistance Center, provides license and regulatory information. Also check with your city and county for regulatory requirements. Step 4: Recognize management strengths and weaknesses.

39. CSIR Products: CSIR Food, Biological & Chemical Technologies - Bio/Chemtek It does not provide specific formulations or detailed processing methods. Fruit juice processing is a very large food industry, requiring some of the http://www.csir.co.za/plsql/ptl0002/PTL0002_PGE127_PROD_BY_DIV?DIV_NO=1010012

40. Food Science And Technology Research for the food, beverage, fishing and agroprocessing industries as well as Development and patenting of alternative starch processing methods. http://www.csir.co.za/plsql/ptl0002/PTL0002_PGE057_RESEARCH?DIVISION_NO=1010012&

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 2     21-40 of 99    Back | 1  | 2  | 3  | 4  | 5  | Next 20