Structure Data Format (SDF) Related Website Resources

http://biotech.fyicenter.com/resource/sdf_format.html

Structure Data Format (SDF) is a chemical file formats to represent
multiple chemical structure records and associated data fields. SDF was
developed and published by Molecular Design Limited (MDL) and became
the the most widely used standard for importing and exporting
information on chemicals.

Please visit:
go to http://biotech.fyicenter.com/resource/sdf_format.html

Thank you,
BioTech FYI Center
http://biotech.fyicenter.com/

To apply for this position, please visit this Website.
http://biotech.fyicenter.com/jobs/99897490_Associate_Scientist_in_biotech.html
To see other BioTech job opportunities, please visit
http://biotech.fyicenter.com/
Date: 11-Jan-2007

/corporate/careers.nsf/home

Associate Scientist in biotech

RESPONSIBILITIES - Develops new immunoassays (RIA, EIA, Multiplex),
formulas, processes, methods for resolution of technical problems. -
Develops, characterizes, and purifies antibodies. - Development...

To apply for this position, please visit this Website.
http://biotech.fyicenter.com/jobs/99897481_QC_Scientist.html
To see other BioTech job opportunities, please visit
http://biotech.fyicenter.com/
Date: 11-Jan-2007

QC Scientist

Job Description Assist with method transfer and validation activities
as well as support routine testing. Write and revise SOP's and
validation protocols. Individual must be able to accurately follow oral
and written procedures in operating basic laboratory equipment and
performing testing procedures. This position requires the individual to
be flexible and be able to handle multiple tasks on a routine basis.
Skills/Experience Requirements Minimum of 5 years of related work
experience in a GMP environment.

Strong technical writing (i.e., method transfer and validation
protocols, SOP's), LIMS experience, strong communication skills. Prior
experience in HPLC and ELISA's preferred. Experience with protein
analytics required.

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/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/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/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