1. General Info About Food Science food science general Information. The mission of the Department of Food Science is to educate food scientists, to http://www.foodsci.rutgers.edu/geninfo.htm

Food Science: General Information The mission of the Department of Food Science is to educate food scientists , to pursue basic knowledge, and to render public service in order to insure the availability of safe, nutritious, high-quality food at a low cost to the people of New Jersey, the Nation, and the World. The Chairman of the Food Science department is Dr. Jozef Kokini. The Department currently has: Faculty Members Graduate Students Undergraduate Students An operating budget of over $5,000,000. 87,000 square feet of floor space. And last year, granted: 10 Bachelor of Science Degrees 16 Master of Science Degrees 15 Doctor of Philosophy Degrees If you need directions to the Food Science Building, click here Designed by Chris Montville. Currently maintained by Yakov Uchitel

2. Food Science General Information Food Science Home Page, General Information, Undergraduate Program, GraduateStudies, Staff and Research Activities, Food Science Links. Contact us. http://www.agrenv.mcgill.ca/foodscience/geninfo1.htm

Food Science at a Glance Food Science at McGill University Food Science Program Accreditation Career/Employment Opportunities Food Science at a Glance Food Science at McGill University Food Science Program Accreditation Career/Employment Opportunities

3. Food Science General Information Food Science Program Accreditation. back.gif (1808 bytes). The FoodScience program at McGill is accredited by the Canadian Institute http://www.agrenv.mcgill.ca/foodscience/geninfo4.htm

Food Science Program Accreditation The Food Science program at McGill is accredited by the Canadian Institute of Food Science and Technology , an organization that represents professionals associated with the food industry, government and academia. This body along with its sister organization in the United States, the Institute of Food Technologists (approximately 30,000 members), have designated a basic curriculum to develop a qualified food scientist. The Food Science program at McGill meets and exceeds these requirements, specifically by providing a curriculum to meet the professional requirements of the Ordre des chimistes du Québec , which gives one the right of practice as a chemist in Quebec. These high standards ensure that the McGill name is not compromised and assures a quality education.

4. UofM General Calendar 1998-99: Faculty Of Agricultural And Food Sciences Food Sc Building) has a list of suggested courses in Groups A, B and C. These courses areidentified with a view to strengthening the food science general program. http://webapps.cc.umanitoba.ca/calendar99/faculties/agriculture/degree/food_scie

Faculty of Agricultural and Food Sciences Food Science (078) Head: R.A. Holley The B.Sc. (Food Science) was first introduced in 1990. This degree facilitates increased specialization in the subject areas related to Food Science. Students have the opportunity to increase their knowledge and competence in food chemistry, food microbiology and other related subjects, thus improving their ability to serve the expanding food processing industry. First Year Students take the 30 credit hours of courses which are common to all students in the degree program, as outlined in under "First Year." Course No. Title Credit Hours Second Year Prescribed courses Organic Chemistry Basic Statistical Analysis I Basic Statistical Analysis II Introductory Entomology General Microbiology A Technical Communications Introductory Food Science Electives: Groups A, B, and C Third Year Prescribed courses Agricultural Products in Human Nutrition Engineering Fundamentals Food Engineering Fundamentals Food Process I Food Microbiology I Food Chemistry I Food Chemistry II Electives: Food Science (see list below) Electives: Groups A, B, and C

5. Department Of Dairy And Food Science Home Page Search general Publications. Intranet (only for employees). Department of Dairy and food science. The Royal Veterinary http://www.mli.kvl.dk/

Welcome to the Department of Dairy and Food Science Introduction Welcome Guided Tour (Plug-in may be needed) How to get here (map in danish) Organization Go to.... Food Chemistry Food Microbiology Food Technology Dairy Technology Meat Science Plant Food Science Sensory Science Pilot Plant Common Facilities Staff Strategy Research Projects Research Facilities Publications Education B.Sc. and M.Sc. Programs Courses Projects Ph.D. program and courses (in danish only) International students Search General Publications Intranet (only for employees) Department of Dairy and Food Science The Royal Veterinary and Agricultural University Rolighedsvej 30 DK-1958 Frederiksberg C DENMARK Head of Department Dr. Grete Bertelsen Phone +45 3528 3212 Fax +45 3528 3190 Email grb@kvl.dk We welcome research collaboration in all areas of food science, and offer pilot plant services. Students from other countries see here Semester packages in English here Background Image shows the Food Science building constructed in 1995 Email webmaster Top of Page Search MLI Server KVL Home

6. TU Food And Nutritional Sciences food AND NUTRITIONAL science. general DIETETICS http://agriculture.tusk.edu/Food_Nutri/Food_Nutrition.html

FOOD AND NUTRITIONAL SCIENCE GENERAL DIETETICS Facilities Reaching Out ... Catalog Food Science and Nutritional Science graduates are involved in various aspects of converting raw food materials into finished food products and ensuring the wholesomeness and safety of foods. Career opportunities for Food Science and Nutritional Science graduates are available in the public and private sector, in government, in industry, in research organizations as well as in colleges and universities. Students are also encouraged to pursue further studies either at the M.S. or Ph.D. levels at Tuskegee or other universities. Career opportunities in the food industry and in government include: Food Processing · Food/Ingredient Product Development Food Product Quality Control Food/Plant Inspectors Research and Development Institutional Nutritionist/Dietitian (Industry, Colleges and Universities, Health Departments, Hospitals, Military and other Government facilities Consultants · Food Service-Airlines Regulatory agencies · Extension Services Nutrition Journalist-Information and many others.

7. Jean Fremont's Food And Nutrition On The Web - Finding The Right Stuff Gateway to food science and scientific nutrition for the general public and for health, food, and education professionals. http://www.sfu.ca/~jfremont

Nutrition and Food on the Web - Finding the Right Stuff Nutrition for Everyone - Not Just for Nutritionists The Art and Science of Food, Glorious Food Nutrition, Exercise and Education Pros Health, Medicine and Special Dietary Needs ... Conferences and Announcements I'm the honoured recipient of these web awards. Nutrition and Food - Finding the Right Stuff Jean Fremont, RD School of Kinesiology Simon Fraser University Burnaby, British Columbia Canada. We subscribe to the HONcode principles of the Health On the Net Foundation Assessing the Source and the Science: Please read the explaining why I can't be responsible for what you find on linked web sites. Remember, It's a Jungle Out There , so read these notes on web site evaluation To send a message Materials originating here may be copied and distributed with attribution to Jean Fremont, but may not be sold. pix myphotos

8. IFST Advice about food quality and safety from the Institute of food Safety and Technology in the UK. Includes links to food related resources. visitors to the Home Page of the Institute of food science Technology, more familiarly known as IFST. the IFST Annual general Meeting and Symposium on "food Allergenicity" 8 April http://www.easynet.co.uk/ifst

IFST is the independent incorporated professional qualifying body for food scientists and technologists. Its purposes are :- to serve the public interest by furthering the application of science and technology to all aspects of the supply of safe, wholesome, nutritious and attractive food, nationally and internationally; to advance the standing of food science and technology , both as a subject and as a profession; to assist members in their career and personal development within the profession; to uphold professional standards of competence and integrity This Web site last updated on 7 April 2003 IFST Website Main Index IFST Information Statements on today's food-related hot topics IFST and CIFST jointly announce their Co-operating Societies Agreement IFST and HKFSTA jointly announce their Co-operating Societies Agreement IFST awards its first Certificates of Continuing Professional Development IFST creates new membership grade, Executive Associate IFST launches its Careers Website If you are a scientist or technologist applying your expertise to food , or someone otherwise professionally involved with food production or distribution, you can find out about IFST, what it has to offer

9. Food Science And Human Nutrition The department is a broad based academic program dedicated to teaching, research and community nutrition. It is the mission of the department to provide current and objective information about food science and nutrition to students, general population, government leaders, manufacturers and distributors. http://www.fcs.iastate.edu/fshn/default.htm

"Our way" of contributing to the health and well-being of the state, the nation, and the world... The Department of Food Science and Human Nutrition (FSHN) is jointly administered by the College of Agriculture (CAG) and the College of Family and Consumer Sciences (CFCS) and offers many international study opportunities for undergraduates and graduates in the program. There are 40 faculty members, 32 staff members, 75 graduate students, and 234 undergraduate students. Three research centers directly associated with the FSHN research activities include: Center for Designing Foods to Improve Nutrition (CDFIN) Center for Crops Utilization Research (CCUR) NASA Food Technology Commercial Space Center (NASA FTCSC) We are dedicated to teaching, research, and community outreach. Announcements: Capstone Seminar for the Food Safety Minor NEW! - Spring Break Office Hours Return to College of Agriculture © 1995 - 2003 Iowa State University Comments / Suggestions: fshnweb@iastate.edu

10. Food Science Food Groups food science food Groups. general food science Information, Meat and Meat Alternatives, foodService, Breads, Cereals, Rice and Pasta, general food science. http://virtual.clemson.edu/groups/NIRC/Science/general/general.htm

General Food Science Online fact sheets For professionals Links to other resources ... lessons Last updated April 1, 2003 12:02 PM Home Search General Nutrition Information Nutrition Through the Lifecycle ... Nutrition Resources

11. NIRC: Food Science & Food Groups food science food Groups. general food science. food Safety. foodservice. Fiber.Breads, Cereals, Rice and Pasta. Fruits and Vegetables. Meat and Meat Alternatives. http://virtual.clemson.edu/groups/NIRC/Science/foodsci.htm

General Food Science Food Safety Foodservice Fiber ... Vitamins and Minerals Visited times since 5/22/02 Last updated April 1, 2003 11:55 AM Home Search General Nutrition Information Nutrition Through the Lifecycle ... Nutrition Resources

12. New Scientist Web Links Fun food Stuff This is a website from Tom Zinnen of the some of the principlesof biotechnology and of science experimentation in general. http://www.newscientist.com/weblinks/categories/food1.jsp

13. Food Science engineering. food microbiology. food processing waste technology. food science general. international food science http://www.gradschool.cornell.edu/grad/fields_1/food-sci.html

Food Science and Technology Course Descriptions Fall '02 Course and Room Roster Spring '03 Course and Room Roster Contact information: 109 Stocking Hall telephone: 607 255-7637 e-mail: fdscigrad@cornell.edu Field code: FOOD SCI Degrees: M.S., Ph.D., M.P.S.(Agriculture and Life Sciences) Subject: Food Science and Technology Concentrations: dairy science food chemistry food engineering food microbiology food processing waste technology food science [general] international food science sensory evaluation Degree: M.F.S. Subject: Food Science Concentration: food science Application requirements: all Graduate School Requirements three recommendations GRE general test Tuition: Contract college tuition Deadline: Fall, January 30 (without aid: May 1); Spring, check with field Description: Candidates for the M.S. degree select one major in the field and one minor outside the field. Candidates for the Ph.D. degree select one major in the field and two minors outside the field. There are no general course credit requirements for the M.S. or Ph.D. degrees. All graduate students must take the field seminar (FS 600) each term and must make at least one seminar presentation prior to graduation. All students are required to assist with the teaching program for at least one semester. In addition to the examinations required by the Graduate School, a qualifying examination is required of Ph.D. degree candidates before the start of their second semester of residence. Excellent opportunities for graduate study in both basic and applied research are available. All course work is done on the Ithaca campus, but students may conduct their research at the New York State Agricultural Experiment Station at Geneva as well as on the Ithaca campus. In addition, the M.P.S. (Agriculture and Life Sciences) program has a Peace Corps option in which the student undertakes two semesters of academic work at Cornell and a Peace Corps assignment. For information and instructions on how to apply, visit the

14. Food Science And Technology - General food science and Technology general. TITLE/AUTHOR, PRICE. Chemicalsin the Human food Chain (Winter), 48.95. Dictionary of Nutrition http://www.chipsbooks.com/sltg.htm

C.H.I.P.S. HOME PAGE SUBJECT LIST TITLE LIST MANUAL ORDER FORM ... QUESTIONS COMMENTS Food Science and Technology - General TITLE/AUTHOR PRICE Chemicals in the Human Food Chain (Winter) Dictionary of Nutrition and Food Technology 7th edition (Bender) Dimensions of Food 4th edition (Vaclavik) Elementary Food Science (Vieira) Essentials of Food Science (Vaclavik) Food Industries Manual 24th Edition (Ranken) Foods: A Scientific Approach (Charley and Weaver) Food Science, 5th edition (Potter) Food Science and Safety (Seperich) ... Properties of Water in Foods ISOPOW6 (Reid) Prices subject to change - Prices are in U.S. Dollars Go Back to C.H.I.P.S. SUBJECT LIST

15. Chipsbooks Subject List Culinary Art Famous Chefs, food Processing and food Engineering, food Product Developmentand Marketing, food science and Technology general, French Culinary http://www.chipsbooks.com/chipssl.htm

C.H.I.P.S. HOME PAGE TITLE LIST MANUAL ORDER FORM ONLINE ORDER FORM ... QUESTIONS COMMENTS C.H.I.P.S. SUBJECT LIST CATEGORIES Accounting Agriculture: General Agriculture: Farm Management, Agri Economics Agriculture: Tropical ... C.H.I.P.S. HOME PAGE

16. University Of Wyoming General Bulletin: Food Science Course Descriptions food science (FDSC). Considers food composition, effects of food processing,food labeling, diet, degenerate diseases and general health. http://siswww.uwyo.edu/reg/bulletin/fdsc.html

Main Page Front Section University Calendar College/Division Programs ... UW Home Food Science (FDSC) 1000 Level 2000 Level 4000 Level 1410. Food and Our Well Being. 3. Introductory course dealing with current questions and concerns about foods. Considers food composition, effects of food processing, food labeling, diet, degenerate diseases and general health. Students become familiar with foods and food industry. (Normally offered fall semester) 1490. Safety of Our Food. 4. [S1] For students interested in knowing what makes a food, the most basic necessity of life, safe or unsafe. This will be explored through discussions on factors that make a food safe or unsafe, risk-benefit concepts, the real safety issues and the role of regulatory agencies and consumers to ensure safety of food. When possible, outside experts will be invited to give their views during which students will be encouraged to discuss the issues. Laboratory is required. Course credit cannot be applied toward degree requirements in food science. (Offered once a year) 2040. Principles of Meat Animal Evaluation. 3.

17. University Of Wyoming General Bulletin Department Of Animal Animal science (ANSC) Courses. food science Section. Major emphasis is placed inthe area of animal food products. food science (FDSC) Courses. top of page. http://siswww.uwyo.edu/reg/bulletin/1agansc.html

18. Home > Food > Food Science And Technology > General Home food food science and technology general. general. general76 Education and training 12 Journals 22 Nutrition 16, http://agrifor.ac.uk/hb/3690107b945ce9f6916d21320befb736.html

Home Food Food science and technology General General Education and training Journals Nutrition Last modified 4/Apr/2003 [Low Graphics]

19. Home > Food > Food Science And Technology > General > Education And Training Department of food science, Chalmers University of Technology, The Departmentof food science, University College Dublin, Website http://agrifor.ac.uk/hb/e2e111cbd127b870ef0b9521061cfb09.html

Home Food Food science and technology General Education and training Department of Agricultural and Food Engineering, University College Dublin Website of the Department of Agricultural and Food Engineering, University College Dublin, Ireland. The department is based in the school of engineering, with a teaching responsibility in the Faculty of Agriculture. The site includes information about the department's undergraduate and postgraduate courses, its staff and their research interests, an alphabetical list of staff publications, and a page of links to agriculture and food engineering websites around the world. Also provides links to related units such as the Forest Engineering Unit. Irish Republic agricultural engineering food engineering food technology ... Department of Food and Consumer Technology, Manchester Metropolitan University The Department of Food and Consumer Technology at Manchester Metropolitan University offers undergraduate and postgraduate courses in food and consumer topics. The site provides course information, a summary of research interests, and details of commercial services for industry and the public sector (including training and consultancy). UK food sciences universities Department of Food Science, Chalmers University of Technology

20. U Of MN - Food Science Undergraduate Program - General Mills Scholar Program Information on the general Mills Scholar Program, food science UndergraduateProgram, food science and Nutrition, University of Minnesota. http://www.fsci.umn.edu/fsciundergrad/gen_mills_scholar/scholarhip_program.htm

General Mills Scholar Program Scholarship Program The General Mills Scholar Program is a Scholarship program for excellent students who major in Food Science at the University of Minnesota. The program is administered with the cooperation and sponsorship of General Mills, Inc. Students will receive a scholarship of $5,000 per year. Scholarships are paid in two payments at the start of fall and spring semesters. This Scholarship will be renewed each year if academic requirements are met. Students in this program will take the basic Food Science curriculum and either the chemistry of Food Engineering area of emphasis, and complete a senior project. These areas including challenging courses in math, science and engineering. Student in the program receive a paid summer internship at General Mills. Other Scholarship Information Next page Food Science Undergraduate Program Home FScN Home ... Food Science and Nutrition Club http://fscn.che.umn.edu/fsciundergrad/gen_mills_scholar/scholarhip_program.htm last updated: 09:48 AM, Wednesday, October 24, 2001

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