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

Posting-Frequency: biweekly
Last-modified: 2007/12/03

RECENT CHANGES (3 December 2007):

DELETED:

This is a list of URLs that have been deleted, either because they were
unreachable at the time of testing, or there were duplicate entries
(more than one link to the same university or organisation).

University of British Colombia:
http://www.agsci.ubc.ca/research/food.htm
Royal Vetarinary and Agricultural University: http://www.mli.kvl.dk/
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/
Canadian Org. of Nutritional Education: http://www.hpb.ca:8080/
Deja News Website: http://groups-beta.google.com/
Food Law Page: http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html
Maize Genome Database: http://www.agron.missouri.edu
University of California at Davis - Seafood Network Information Centre:
http://www-seafood.ucdavis.edu/

ADDED/CHANGED:

Penicillin: A Paradigm for Biotechnology

Richard I. Mateles, Editor

Reprints The History of Penicillin Production, the classic publication
of the American Institute of Chemical Engineers, originally published in
1970 and long out-of-print. It is updated by the inclusion of two new
chapters dealing with scientific advances in penicillin biochemistry,
microbiology, and genetics made since 1970; and the current commercial and
industrial status of penicillin and its derivatives.

This book tells the remarkable story of penicillin's progress from a
laboratory curiosity to being the first antibiotic available for regular
use, and still a very important product today. The contributors to this book
are the scientists and engineers who played the major role in that
enterprise, which has served as a model for fermentation development for the
last fifty years.

Among the penicillin program's "firsts," which continue to be important
in biotechnology today, were: