For some reasons, red papaya I bought ripen very slowly (like 2 weeks or
more) at my house. I even put it inside a cardboard box with a bunch of
bananas. If this accelerates the ripening process, it is not very
significant. Well, the bottom side of the fruit is more ripe (yellow) than
the rest. Don't know if it has to do with the bananas.

The problem is not just I'm impatient, but the fruit also tends to decay or
grow fungus after 2 weeks. So if it is not ripen by then, I have to eat it
half-raw.

Does the room temperature and humidity have to be in a certain range?

To whom it might concern:

Could you please be so kind as to distribute the appended studentship advert
within your organization and/or to people intersted in an MRes in Food
Sciences. Please note the eligibility criteria mentioned in the advert
below. The advert can alsom be accessed at:

http://www.nottingham.ac.uk/biosciences/research/current_vacancies/textured_fruit_snacks...

With kind regards, Florian Wulfert.

Advert follows:

University of Nottingham, School of Biosciences - Division of Food Sciences

EPSRC funded Master's of Research Studentship: 'Textured Fruit Snacks'

As part of the EPSRC funded collaborative training programme
(http://www.nottingham.ac.uk/gradschool/cta.phtml) a Masters of Research
project between the Food Process Engineering CTC at the University...

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: biweekly
Last-modified: 2006/06/12

RECENT CHANGES (12 June 2006):

This is another minor fix. A couple of URLs have changed at the request of
the respective web site maintainers or the institutions they represent.

Part 1/3: FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

Some URL changes:
UNITED KINGDOM
University of Huddersfield: http://www.hud.ac.uk/sas/nuthealth

THE NETHERLANDS
Wageningen University: http://www.food-info.net/wageningen.htm
__

That's it for the changes! Now on to New User Information. No need to read
the rest of this "NEWS" section unless you're new to the group.
__

INFORMATION FOR NEW USERS
__

NOTES ON 'NETTIQUETTE:

Archive-Name: sci/food-science-faq/part3

Posting-Frequency: biweekly
Last-modified: 2006/06/12

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and
introductory remarks. See this section also for a list of food science
related sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in
food science, see section 2/3 of the FAQ.

***************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

Here are brief answers, compiled by the Institute of Food
Science & Technology, to some of the most frequently asked questions
about food science and technology topics. Food scientists and
technologists will appreciate that, because they are brief, and
because they are intentionally written so as to be comprehensible to
enquiring non-scientists readers of the newsgroup, they will not
adequately fulfil the requirements of a scientist looking for a full
"textbook" account.

Archive-Name: sci/food-science-faq/part2

Posting-Frequency: biweekly
Last-modified: 2006/06/12

RE-POST: FAQ 2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 See this part for a list of food science related sites and a
list of abbreviations.

See 3/3 for general questions and answers about food science.

**************************************************************************
***

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

In the following list of definitions of food-related words and
phrases, some of the items relate to the requirements under UK and/or
European laws, regulations or Codes of Practice. In the near future
anther list will be given referring to the requirements under US laws
and regulations, and, in time, those of other countries.

Any questions or comments about these definitions and
interpretations should be directed to: easynet.co.uk

INTRODUCTION

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: biweekly
Last-modified: 2006/06/12

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

My name and email address is:

Paul King, Educator, Faq Maintainer,

I share credit for this FAQ with Rachel Zemser and Ralph Blanchfield;
although over the years I have assumed, de facto, sole maintenance of
this FAQ. Please send any comments and suggestions my way, and I will
try to deal with it in a timely manner.

For a glossary of scientific, marketing, industry, technical and legal
terms of relevance to food science, see FAQ 2 of 3. For a list of common
questions and answers about food and food science, see FAQ 3 of 3.

- Paul King

FAQ 1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*****************************************************************************
**
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

INTRODUCTION

Dear all,

Would you please recommend an available discussion/news room?

Thank you.
Chanun

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