http://www.nnseek.com/e/sci.bio.foodscience/ Posts for sci.bio.foodscience Mon, 22 Sep 2008 22:06:16 PDT http://www.nnseek.com/ http://www.nnseek.com/img/64.png 64 64 NNSeek http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_297894295t.html http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_297894295t.html
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:

There were many additions, but many more changes. In the interest of
shortening the text to under 80 columns per line of text, many of the
longer URLs were shortened using a free service provided by tinyurl.com.
Tinyurl.com shortens long URLs to 25 characters. Pasting this link on
your address bar causes tinyurl.com to redirect you to the proper web
page.

Also in the interest of redesigning their websites, many departments and
universities have provided entirely different URLs than before. There
are just under 40 additions and changes to the list of Food Science
sites.

Universities:
University of Ballarat: http://tinyurl.com/ysj28r
Graz Univ of Technology, Div of Fd Chem: http://www.ilct.tugraz.ac.at/
University of British Colombia: http://www.landfood.ubc.ca/
Dalhousie University Food Sci and Tech:
http://foodscience.engineering.dal.ca
University of Guelph: http://www.foodscience.uoguelph.ca/home/
University of Manitoba: http://www.umanitoba.ca/faculties/afs/
Memorial University Aquaculture program: http://tinyurl.com/yuaguu
University of Saskatchewan: http://www.agbio.usask.ca/departments/fabs
University of Copenhagen: http://www.mli.kvl.dk/English.aspx
University of Helsinki: http://www.mm.helsinki.fi/vfs/
University of Hohenheim: http://tinyurl.com/ytfxkk
University of Karlruhe: http://www.iab.uni-karlsruhe.de/
Technical University of Munich: http://tinyurl.com/2qmz2f
University of Milan: http://www.agraria.unimi.it/english.htm
University of Lleida: http://www.etsea.udl.es/eng/
Lund University (Food Engineering): http://www.food.lth.se/english
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/
Manchester Metropolitan University: http://tinyurl.com/2x2uf4
University of Strathclyde: http://tinyurl.com/29jjdn
University of Surrey: http://www.surrey.ac.uk/SBMS/nutrition/
California Polytechnical University: http://foods.calpoly.edu/
University of Colorado: http://tinyurl.com/3bwvw8
University of Georgia: http://www.uga.edu/~fst/
University of Illinois: http://www.fshn.uiuc.edu/
University of Kentucky: http://tinyurl.com/2y25te
University of Missouri: http://tinyurl.com/2mnjd6
North Dakota State University: http://tinyurl.com/22ne84
Oklahoma State Animal Sciences: http://www.ansi.okstate.edu/
University of Tennessee: http://foodscience.tennessee.edu/

Organisations:
Australian Institute of FS and Technology: http://www.aifst.asn.au/
Burnaby Cook-Chill Production Center:
http//www.infinity.ca/foodinfoburnaby/
Teach Nutrition (Ontario, Canada): http://www.teachnutrition.org/
Canwine: http://canwine.blogspot.com
Code of Federal Regulations: http://tinyurl.com/33nq5
Dairy Science and Food Technology website: http://www.dairyscience.info
Food and Ag Policy Research Institute: http://tinyurl.com/ypxpv3
Food Law Page: http://www.foodlaw.org/
Google Groups: http://groups.google.com/
The Gopher Hole: Talking Food: http://www.internet-gopher.com/foodtalk/
IFT Journal of Food Science: http://tinyurl.com/25bc4j
Institute of Food Science & Technology (IFST):
http://www.easynet.co.uk/ifst/
Maize Genome Database: http://maizegenome.org/
National Food Safety Database: http://tinyurl.com/256qmo
Post-Harvest Links (FS and Food Safety): http://tinyurl.com/27lyk2
USDA Food Composition Tables: http://tinyurl.com/ytu8mr

Food Companies:
Campbell Soup Company: http://www.campbellsoups.com/
__

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:

Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
SCI.BIO.FOOD-SCIENCE

There has been a slow but sure trend in recent years for some
posters to get emotional or to bait emotional debates with their
postings. This is never a good thing, since discussions most
commonly deteriorate into name-calling and so on. Others wonder
why their posts hardly get any responses from this group. All this
is discussed here.

Emotional debates are common in any topic for which adherents hold
passionate, but opposing, beliefs. One of life's many paradoxes
holds that if you shout, you will not be heard. Keep your
conversations polite and cordial. The basis of politeness means
that you must realise that this is a text medium, and people
cannot see your body language to find out what you intend with
these words, and as a result most people tend to assume the worst.
You have to be extra careful in how you word things with others.

However, there are many other reasons your postings do not get
desirable responses. First of all, realise that this is a food
science newsgroup, and that most of the posters tend to tow the
party line of science. If you find this hard to take, there are
many other newsgroups that you might find more friendly. In FAQ
1/3, for example, the newsgroup has many explicitly-stated goals,
along with a newsgroup charter. These were agreed to and voted on
over 10 years ago. Charters and statements of goals are a fact of
life of all newsgroups under the sci.* hierarchy, and other
hierarchies as well.

While we welcome posts from anybody and everybody, you must ensure
that your postings are on-topic. Some newsgroups dealing with
other aspects of foods which we don't deal with:

sci.med.nutrition rec.food.preserving rec.food.cooking
rec.food.recipes alt.food.wine alt.food.fat-free
rec.food-veg rec.food.veg.cooking alt.support.diet
alt.food.vegan alt.food.vegan.science
alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
alt.support.diet.* (there are several newsgroups in this
hierarchy)

If you wonder why your posting garners few or no responses, it
could be due to several reasons, including: 1) Nobody understood
your post; 2) your post was not on-topic for the newsgroup, 3)
your post showed an obvious intent at baiting an argument, and
people properly ignored it, or 4) your post perhaps gave nothing
for others to respond to.
__

This FAQ has been accepted to the *.answers newsgroups, and can be found
in
both sci.answers and news.answers.

DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
site nearest you. All paths end in "sci/food-science-faq/"
except for Gopher sites, which use menus, and FSP sites, which have
protocols that I am unfamiliar with. FSP stands for "File Service
Protocol". There are several other sites not mentioned here. To get
the very latest list, look under:

<http://tinyurl.com/7f3v7>

They include Gopher sites, FTP sites, FSP sites, and web sites in
Europe, North America, South America, Africa, Asia, and Australia.
This list is intended only as a representative sample.

From Canada:

This is the only Canadian FAQ repository, located in the
maritime province of New Brunswick.
From Germany:
via FSP from: ftp.Germany.EU.net, port 2001
<ftp://ftp.Germany.EU.net:80/pub/newsarchive/news.answers/>
This FTP site uses compression. You must download a GZIP
decompression package to see the text, which should be
available at this site.
From Hong Kong:
<ftp://ftp.hk.super.net/mirror/faqs/>
One of many Asian sites.
From Mexico and Central America:
<ftp://ftp.mty.itesm.mx/pub/mirrors/usenet/news.answers/>
This FTP site uses compression. You must download an
UNCOMPRESS package to see the text, which should be
available at this site.
From South Africa:
<ftp://ftp.is.co.za/usenet/news.answers/>
From the United Kingdom:
<ftp://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
via FSP from: src.doc.ic.ac.uk, port 21
From the United States:
<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/alt.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/alt/answers/>
rtfm.mit.edu is the central repository for most of the
official FAQs that appear on the Usenet. In fact, this is the
place where you are *guaranteed* the most up-to-date FAQ,
since they have to do the auto-posting.
<ftp://ftp.mirrors.aol.com/pub/rtfm/usenet/news-answers/>

From the Web:
Old postings to sbfs can be found at http://dejanews.com, using
"sci.bio.food-science" as a search string.

Other WWW Pages: Check out a site nearest you:

Germany: <http://www.Germany.EU.net:80/>
This actually leads to a search engine where the FAQ must be
downloaded via FTP as above. The files are compressed with
GZIP.

The UK: <http://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
This is a "bare text" web page. In other words, there are no
live web links. It is a plain text FAQ.


<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
This is the other British Homepage worth mentioning, which
will hopefully be updated soon. All links mentioned in this
FAQ are live, and is a good starting point in surfing to
various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON
THE WORLD-WIDE WEB" below:

The USA: <http://www.smartpages.com/faqs/>
__

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for Windows users with
SLIP/PPP):

If you find your web browser too slow on your system, a better way to
FTP is by use of freeware like WS-FTP. It can be downloaded via
anonymous
FTP from <ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private,
household use. A fee is required for commercial use. You may find the
transfer on WS-FTP is much faster, and that it uses far less memory.
Also, WS-FTP allows you to maintain a menu of your favourite FTP sites.
This is not intended to be an endorsement of WS-FTP, and others are
available.
__

SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:

Our FAQ has been converted to HTML for users of the World-Wide Web. It
may be found at two locations:

<http://tinyurl.com/d6ake>
or
<http://dejanews.com/>

The first site is a direct link to our FAQ; the second requires you to
fill out a search form for the correct newsgroup, since DejaNews lists
ALL news articles posted on the Internet over several months. In both
cases, the great thing about seeing out FAQ on HTML is that all of the
links we mention are LIVE links. That is, if you have Netscape, you may
point and click on our FAQ from any web site we mention to wherever
those links take you.

I also have my own personal web page, with most of the links mentioned
in this FAQ. The intent was to write a simple web page that was easy to
move around in. You may find it a bit more user-friendly than the web
pages offered at landfield.com or by Deja News. I won't be updating it
as much as the FAQ, so it may not have the most current URLs. I stress
here that the entire FAQ is not on my home page - just the links
mentioned in it. Visit the site and tell me what you think! The web site
is at:

<http://alimentarus.net>

You are given a choice as to the kind of web page you want, based on
your browser capability and download speed.

__

HISTORICAL POSTINGS OF SBFS:

Another item worthy of mentioning is the finding of

<http://tinyurl.com/bm5m3>

The website "tinyurl.com" provided an abbreviation of an otherwise long
website URL, located at a completely different website.

It is at the University of North Carolina (sunsite.unc.edu, now ibiblio)
and contains historical postings from the first day the newsgroup began
(May, 1995), up until December 1996. I consider it to be a valuable
resource, and would appreciate it if anyone else finds archived postings
from our newsgroup that proceed from December 1996 onward.

__

VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:

Of the Web Browsers, I have found Netscape to have the best news reader.
This is because the Netscape's news browser turns any mention of a web
URL into a live link, as well. What is ideal about this kind of
arrangement is that if you point and click on the "blue" URL reference
on the news browser, the web page will pop up in a new window. That
means can surf the 'net without ever losing track of our news articles.
__

Professional food scientists, academics, and others involoved in the
food industry are invited to list their "favourite", or "most highly
recommended" textbooks in the food science field to be added to the FAQ
for the benefit of non-food scientists. The following format is
preferred for ease of editing (loosely based on the Journal of Food
Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into
a library or bookstore and order it. The ISBN number is essential.
Comments are optional.
__

"ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an
important and as of yet overlooked aspect of foods: Ethnic (non-American
and non-British) food preparations. Specifically, we are looking for web
pages dealing with details on the preparation of foods that are
described as "halal", "kosher", "pareve", and so on - you fill in the
terminologies for your ethnic group.

If you know of any web pages that describe or even mention these things,
please send your suggestions to Paul King at sciguy@vex.net
___

You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science:

J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and
Web Editor, IFST Web on the WWW

Paul King, Creator and Maintainer of the List of Common Abbreviations,
and New User Info: sciguy@vex.net

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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Mon, 22 Sep 2008 22:06:16 PDT http://www.nnseek.com/e/sci.bio.foodscience/food_science_search_new_biomedical_search_engine_v_294226327t.html http://www.nnseek.com/e/sci.bio.foodscience/food_science_search_new_biomedical_search_engine_v_294226327t.html
Site : Vadlo (http://www.vadlo.com)


Cartoons: Life in Research Cartoons (http://vadlo.com/
Daily_Research_Cartoon.html)


Description: Vadlo is a search engine for the biology/biomedical
scientists. Find Lab methods, techniques, recipes, bioinformatics
links, websites, resources, lectures, & answers to life sciences
research queries on how to make & where to get information.


Keywords to find: Laboratory, Procedures, Assays, Experiments,
Reagents, Formulations, Presentations, Servers, Links, Lists,
Directories, Instruction Manuals, Product Guides.

Posted In: sci.bio.foodscience

no comments

Reply

]]> Fri, 12 Sep 2008 13:42:12 PDT http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_292426903t.html http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_292426903t.html
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:

There were many additions, but many more changes. In the interest of
shortening the text to under 80 columns per line of text, many of the
longer URLs were shortened using a free service provided by tinyurl.com.
Tinyurl.com shortens long URLs to 25 characters. Pasting this link on
your address bar causes tinyurl.com to redirect you to the proper web
page.

Also in the interest of redesigning their websites, many departments and
universities have provided entirely different URLs than before. There
are just under 40 additions and changes to the list of Food Science
sites.

Universities:
University of Ballarat: http://tinyurl.com/ysj28r
Graz Univ of Technology, Div of Fd Chem: http://www.ilct.tugraz.ac.at/
University of British Colombia: http://www.landfood.ubc.ca/
Dalhousie University Food Sci and Tech:
http://foodscience.engineering.dal.ca
University of Guelph: http://www.foodscience.uoguelph.ca/home/
University of Manitoba: http://www.umanitoba.ca/faculties/afs/
Memorial University Aquaculture program: http://tinyurl.com/yuaguu
University of Saskatchewan: http://www.agbio.usask.ca/departments/fabs
University of Copenhagen: http://www.mli.kvl.dk/English.aspx
University of Helsinki: http://www.mm.helsinki.fi/vfs/
University of Hohenheim: http://tinyurl.com/ytfxkk
University of Karlruhe: http://www.iab.uni-karlsruhe.de/
Technical University of Munich: http://tinyurl.com/2qmz2f
University of Milan: http://www.agraria.unimi.it/english.htm
University of Lleida: http://www.etsea.udl.es/eng/
Lund University (Food Engineering): http://www.food.lth.se/english
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/
Manchester Metropolitan University: http://tinyurl.com/2x2uf4
University of Strathclyde: http://tinyurl.com/29jjdn
University of Surrey: http://www.surrey.ac.uk/SBMS/nutrition/
California Polytechnical University: http://foods.calpoly.edu/
University of Colorado: http://tinyurl.com/3bwvw8
University of Georgia: http://www.uga.edu/~fst/
University of Illinois: http://www.fshn.uiuc.edu/
University of Kentucky: http://tinyurl.com/2y25te
University of Missouri: http://tinyurl.com/2mnjd6
North Dakota State University: http://tinyurl.com/22ne84
Oklahoma State Animal Sciences: http://www.ansi.okstate.edu/
University of Tennessee: http://foodscience.tennessee.edu/

Organisations:
Australian Institute of FS and Technology: http://www.aifst.asn.au/
Burnaby Cook-Chill Production Center:
http//www.infinity.ca/foodinfoburnaby/
Teach Nutrition (Ontario, Canada): http://www.teachnutrition.org/
Canwine: http://canwine.blogspot.com
Code of Federal Regulations: http://tinyurl.com/33nq5
Dairy Science and Food Technology website: http://www.dairyscience.info
Food and Ag Policy Research Institute: http://tinyurl.com/ypxpv3
Food Law Page: http://www.foodlaw.org/
Google Groups: http://groups.google.com/
The Gopher Hole: Talking Food: http://www.internet-gopher.com/foodtalk/
IFT Journal of Food Science: http://tinyurl.com/25bc4j
Institute of Food Science & Technology (IFST):
http://www.easynet.co.uk/ifst/
Maize Genome Database: http://maizegenome.org/
National Food Safety Database: http://tinyurl.com/256qmo
Post-Harvest Links (FS and Food Safety): http://tinyurl.com/27lyk2
USDA Food Composition Tables: http://tinyurl.com/ytu8mr

Food Companies:
Campbell Soup Company: http://www.campbellsoups.com/
__

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:

Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
SCI.BIO.FOOD-SCIENCE

There has been a slow but sure trend in recent years for some
posters to get emotional or to bait emotional debates with their
postings. This is never a good thing, since discussions most
commonly deteriorate into name-calling and so on. Others wonder
why their posts hardly get any responses from this group. All this
is discussed here.

Emotional debates are common in any topic for which adherents hold
passionate, but opposing, beliefs. One of life's many paradoxes
holds that if you shout, you will not be heard. Keep your
conversations polite and cordial. The basis of politeness means
that you must realise that this is a text medium, and people
cannot see your body language to find out what you intend with
these words, and as a result most people tend to assume the worst.
You have to be extra careful in how you word things with others.

However, there are many other reasons your postings do not get
desirable responses. First of all, realise that this is a food
science newsgroup, and that most of the posters tend to tow the
party line of science. If you find this hard to take, there are
many other newsgroups that you might find more friendly. In FAQ
1/3, for example, the newsgroup has many explicitly-stated goals,
along with a newsgroup charter. These were agreed to and voted on
over 10 years ago. Charters and statements of goals are a fact of
life of all newsgroups under the sci.* hierarchy, and other
hierarchies as well.

While we welcome posts from anybody and everybody, you must ensure
that your postings are on-topic. Some newsgroups dealing with
other aspects of foods which we don't deal with:

sci.med.nutrition rec.food.preserving rec.food.cooking
rec.food.recipes alt.food.wine alt.food.fat-free
rec.food-veg rec.food.veg.cooking alt.support.diet
alt.food.vegan alt.food.vegan.science
alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
alt.support.diet.* (there are several newsgroups in this
hierarchy)

If you wonder why your posting garners few or no responses, it
could be due to several reasons, including: 1) Nobody understood
your post; 2) your post was not on-topic for the newsgroup, 3)
your post showed an obvious intent at baiting an argument, and
people properly ignored it, or 4) your post perhaps gave nothing
for others to respond to.
__

This FAQ has been accepted to the *.answers newsgroups, and can be found
in
both sci.answers and news.answers.

DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
site nearest you. All paths end in "sci/food-science-faq/"
except for Gopher sites, which use menus, and FSP sites, which have
protocols that I am unfamiliar with. FSP stands for "File Service
Protocol". There are several other sites not mentioned here. To get
the very latest list, look under:

<http://tinyurl.com/7f3v7>

They include Gopher sites, FTP sites, FSP sites, and web sites in
Europe, North America, South America, Africa, Asia, and Australia.
This list is intended only as a representative sample.

From Canada:

This is the only Canadian FAQ repository, located in the
maritime province of New Brunswick.
From Germany:
via FSP from: ftp.Germany.EU.net, port 2001
<ftp://ftp.Germany.EU.net:80/pub/newsarchive/news.answers/>
This FTP site uses compression. You must download a GZIP
decompression package to see the text, which should be
available at this site.
From Hong Kong:
<ftp://ftp.hk.super.net/mirror/faqs/>
One of many Asian sites.
From Mexico and Central America:
<ftp://ftp.mty.itesm.mx/pub/mirrors/usenet/news.answers/>
This FTP site uses compression. You must download an
UNCOMPRESS package to see the text, which should be
available at this site.
From South Africa:
<ftp://ftp.is.co.za/usenet/news.answers/>
From the United Kingdom:
<ftp://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
via FSP from: src.doc.ic.ac.uk, port 21
From the United States:
<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/alt.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/alt/answers/>
rtfm.mit.edu is the central repository for most of the
official FAQs that appear on the Usenet. In fact, this is the
place where you are *guaranteed* the most up-to-date FAQ,
since they have to do the auto-posting.
<ftp://ftp.mirrors.aol.com/pub/rtfm/usenet/news-answers/>

From the Web:
Old postings to sbfs can be found at http://dejanews.com, using
"sci.bio.food-science" as a search string.

Other WWW Pages: Check out a site nearest you:

Germany: <http://www.Germany.EU.net:80/>
This actually leads to a search engine where the FAQ must be
downloaded via FTP as above. The files are compressed with
GZIP.

The UK: <http://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
This is a "bare text" web page. In other words, there are no
live web links. It is a plain text FAQ.


<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
This is the other British Homepage worth mentioning, which
will hopefully be updated soon. All links mentioned in this
FAQ are live, and is a good starting point in surfing to
various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON
THE WORLD-WIDE WEB" below:

The USA: <http://www.smartpages.com/faqs/>
__

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for Windows users with
SLIP/PPP):

If you find your web browser too slow on your system, a better way to
FTP is by use of freeware like WS-FTP. It can be downloaded via
anonymous
FTP from <ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private,
household use. A fee is required for commercial use. You may find the
transfer on WS-FTP is much faster, and that it uses far less memory.
Also, WS-FTP allows you to maintain a menu of your favourite FTP sites.
This is not intended to be an endorsement of WS-FTP, and others are
available.
__

SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:

Our FAQ has been converted to HTML for users of the World-Wide Web. It
may be found at two locations:

<http://tinyurl.com/d6ake>
or
<http://dejanews.com/>

The first site is a direct link to our FAQ; the second requires you to
fill out a search form for the correct newsgroup, since DejaNews lists
ALL news articles posted on the Internet over several months. In both
cases, the great thing about seeing out FAQ on HTML is that all of the
links we mention are LIVE links. That is, if you have Netscape, you may
point and click on our FAQ from any web site we mention to wherever
those links take you.

I also have my own personal web page, with most of the links mentioned
in this FAQ. The intent was to write a simple web page that was easy to
move around in. You may find it a bit more user-friendly than the web
pages offered at landfield.com or by Deja News. I won't be updating it
as much as the FAQ, so it may not have the most current URLs. I stress
here that the entire FAQ is not on my home page - just the links
mentioned in it. Visit the site and tell me what you think! The web site
is at:

<http://alimentarus.net>

You are given a choice as to the kind of web page you want, based on
your browser capability and download speed.

__

HISTORICAL POSTINGS OF SBFS:

Another item worthy of mentioning is the finding of

<http://tinyurl.com/bm5m3>

The website "tinyurl.com" provided an abbreviation of an otherwise long
website URL, located at a completely different website.

It is at the University of North Carolina (sunsite.unc.edu, now ibiblio)
and contains historical postings from the first day the newsgroup began
(May, 1995), up until December 1996. I consider it to be a valuable
resource, and would appreciate it if anyone else finds archived postings
from our newsgroup that proceed from December 1996 onward.

__

VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:

Of the Web Browsers, I have found Netscape to have the best news reader.
This is because the Netscape's news browser turns any mention of a web
URL into a live link, as well. What is ideal about this kind of
arrangement is that if you point and click on the "blue" URL reference
on the news browser, the web page will pop up in a new window. That
means can surf the 'net without ever losing track of our news articles.
__

Professional food scientists, academics, and others involoved in the
food industry are invited to list their "favourite", or "most highly
recommended" textbooks in the food science field to be added to the FAQ
for the benefit of non-food scientists. The following format is
preferred for ease of editing (loosely based on the Journal of Food
Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into
a library or bookstore and order it. The ISBN number is essential.
Comments are optional.
__

"ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an
important and as of yet overlooked aspect of foods: Ethnic (non-American
and non-British) food preparations. Specifically, we are looking for web
pages dealing with details on the preparation of foods that are
described as "halal", "kosher", "pareve", and so on - you fill in the
terminologies for your ethnic group.

If you know of any web pages that describe or even mention these things,
please send your suggestions to Paul King at sciguy@vex.net
___

You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science:

J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and
Web Editor, IFST Web on the WWW

Paul King, Creator and Maintainer of the List of Common Abbreviations,
and New User Info: sciguy@vex.net

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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Mon, 08 Sep 2008 22:00:25 PDT http://www.nnseek.com/e/sci.bio.foodscience/video_britni_i_kevina_292128407t.html http://www.nnseek.com/e/sci.bio.foodscience/video_britni_i_kevina_292128407t.html http://ragdai.info/golaya-pravda.htm
Это видео супер!

Posted In: sci.bio.foodscience

no comments

Reply

]]> Mon, 08 Sep 2008 03:40:15 PDT http://www.nnseek.com/e/sci.bio.foodscience/bioinformatic_tools_rasmol_faq_289901207t.html http://www.nnseek.com/e/sci.bio.foodscience/bioinformatic_tools_rasmol_faq_289901207t.html http://biotech.fyicenter.com/resource/rasmol_faq_a.html

What's RasMol ?

RasMol is a free program which displays molecular structure



Please visit:
http://biotech.fyicenter.com/resource/rasmol_faq_a.html
http://biotech.fyicenter.com/resource/rasmol_faq_b.html


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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Tue, 02 Sep 2008 08:33:31 PDT http://www.nnseek.com/e/sci.bio.foodscience/us_ma_cambridge_senior_scientist_i_medicinal_chemi_289898903t.html http://www.nnseek.com/e/sci.bio.foodscience/us_ma_cambridge_senior_scientist_i_medicinal_chemi_289898903t.html To apply for this position, please visit this Website.
http://biotech.fyicenter.com/jobs/99894374_Senior_Scientist_I_Medicinal_Chemistry...
To see other BioTech job opportunities, please visit http://biotech.fyicenter.com/
Date: 02-Sep-2008



Scientist II/III or Senior Scientist I Medicinal Chemistry

Job Description:

Job Description: The incumbent will propose targets, design early
stage synthetic routes, oversee outsourced production of milligram to
gram quantities of compounds, contribute to the development of
structure-activity relationships (SAR) of synthesized compounds and
manage CRO synthesis activities leading to process scale-up. A strong
background in synthetic organic chemistry, chemical development, and
analytical chemistry combined with excellent leadership and
communications skills will be essential in this dynamic role.

Minimum Education & Experience Requirements: Ph.D. or PharmD with
emphasis in organic and/or medicinal chemistry or related discipline.
1-2+ years of experience preferred. Masters degree in synthetic
organic and/or medicinal chemistry or related discipline with 5+ years
of immediately relevant experience may be considered

Knowledge/Skills Needed: Background in synthetic organic or medicinal
chemistry required, with experience in biochemistry, pharmacology or
enzymology and analytical chemistry preferred. Experience in
preparation of manuscripts, CRO management, technical reports and
sections of regulatory submission documents (eg: INDs, CTDs) a plus.

• Demonstrated experience with design and execution of multi-step
synthesis of small molecules or natural products • Ability to manage
and provide guidance to CRO chemists conducting syntheses • Ability to
convey organic chemistry ideas and subjects to non-chemists • A
background in understanding the biology and treatment of addiction. •
Interest in the design of drugs to target reward disorders with an
initial focus on molecules targeting the opioid receptors • Strong
understanding of current analytical chemistry methodology and assay
development; hands-on experience a plus • Scientific writing and
presentation skills are essential; peer reviewed publications in a
relevant field required • Familiarity with chemistry drawing software



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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Tue, 02 Sep 2008 08:31:50 PDT http://www.nnseek.com/e/sci.bio.foodscience/us_ca_san_diego_biostatistician_289896855t.html http://www.nnseek.com/e/sci.bio.foodscience/us_ca_san_diego_biostatistician_289896855t.html To apply for this position, please visit this Website.
http://biotech.fyicenter.com/jobs/99894382_Biostatistician.html
To see other BioTech job opportunities, please visit http://biotech.fyicenter.com/
Date: 02-Sep-2008



Biostatistician

DESCRIPTION OF POSITION RESPONSIBILITIES:

* Manages resources, project priorities and timelines for assigned
clinical trials. * Participates in strategy development and
contingency planning. * Designs, documents, tests and implements
complex statistical analysis methods in collaboration with Clinical
Affairs and other departments. * Works with the Clinical Affairs
project team on CRF design to ensure data meets analysis needs. *
Works with database development team to ensure that database design
meets analysis needs. * Provides input on Data Management SOPs and
provides primary input on Biostatistical SOPs and work instructions. *
Develops statistical programs for data analysis and data presentation;
works with SAS programmers to ensure appropriate analysis data
analysis and presentation is performed. * Writes complex Statistical
Analysis Plans (SAPs) * Develops table/listing/graph shells for
complex statistical analyses and reports. * Writes the statistical and
data analysis sections in the regulatory submissions. * Acts as a
statistical consultant to solve statistical problems for other
departments (R&D, QA, QC, Marketing and Manufacturing). * Interfaces
with clinical investigators and scientists to determine protocol
design. * Ensures integrity of data reports, listings and statistical
analyses that support regulatory submissions. * Act as contributor to
FDA (and other regulatory) interactions regarding experimental design
and statistical analysis.

RELATED BUSINESS/TECHNICAL SKILLS, KNOWLEDGE, ABILITIES:

* Advanced knowledge of CRF and database development, including
attribute assignment and logic checking. * Advanced knowledge of
statistical software packages such as SAS and/or S-Plus. * Expert
knowledge of common and advanced statistical theory and methods for
clinical trials, design of experiment and quality control. * Knowledge
of FDA regulatory requirements for IDE, BLA, PMA and 510K submissions.
* Knowledge of statistical method for quality control. * Knowledge of
infectious disease, cancer, genomics and common public health issues.
* Experience in technical writing. * Excellent communication skills
(verbal and written). * Ability to work independently. * Ability to
work with senior-level cross-departmental colleagues to develop
practical strategies for study design and FDA interaction based upon
sound and accepted statistical principles. * We are looking for a very
strong candidate who is proven and will hit the ground running.

EDUCATION AND EXPERIENCE REQUIREMENTS:

* Requires a PhD in Statistics/Biostatistics or equivalent in
engineering and a minimum of 8-10 years related experience. *
Experience in IVD’s. * Experience in direct interactions with FDA. *
Expert knowledge of scientific principles and concepts.



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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Tue, 02 Sep 2008 08:30:31 PDT http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_286273175t.html http://www.nnseek.com/e/sci.bio.foodscience/sci_bio_food_science_additions_and_changes_to_faq_and_286273175t.html
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:

There were many additions, but many more changes. In the interest of
shortening the text to under 80 columns per line of text, many of the
longer URLs were shortened using a free service provided by tinyurl.com.
Tinyurl.com shortens long URLs to 25 characters. Pasting this link on
your address bar causes tinyurl.com to redirect you to the proper web
page.

Also in the interest of redesigning their websites, many departments and
universities have provided entirely different URLs than before. There
are just under 40 additions and changes to the list of Food Science
sites.

Universities:
University of Ballarat: http://tinyurl.com/ysj28r
Graz Univ of Technology, Div of Fd Chem: http://www.ilct.tugraz.ac.at/
University of British Colombia: http://www.landfood.ubc.ca/
Dalhousie University Food Sci and Tech:
http://foodscience.engineering.dal.ca
University of Guelph: http://www.foodscience.uoguelph.ca/home/
University of Manitoba: http://www.umanitoba.ca/faculties/afs/
Memorial University Aquaculture program: http://tinyurl.com/yuaguu
University of Saskatchewan: http://www.agbio.usask.ca/departments/fabs
University of Copenhagen: http://www.mli.kvl.dk/English.aspx
University of Helsinki: http://www.mm.helsinki.fi/vfs/
University of Hohenheim: http://tinyurl.com/ytfxkk
University of Karlruhe: http://www.iab.uni-karlsruhe.de/
Technical University of Munich: http://tinyurl.com/2qmz2f
University of Milan: http://www.agraria.unimi.it/english.htm
University of Lleida: http://www.etsea.udl.es/eng/
Lund University (Food Engineering): http://www.food.lth.se/english
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/
Manchester Metropolitan University: http://tinyurl.com/2x2uf4
University of Strathclyde: http://tinyurl.com/29jjdn
University of Surrey: http://www.surrey.ac.uk/SBMS/nutrition/
California Polytechnical University: http://foods.calpoly.edu/
University of Colorado: http://tinyurl.com/3bwvw8
University of Georgia: http://www.uga.edu/~fst/
University of Illinois: http://www.fshn.uiuc.edu/
University of Kentucky: http://tinyurl.com/2y25te
University of Missouri: http://tinyurl.com/2mnjd6
North Dakota State University: http://tinyurl.com/22ne84
Oklahoma State Animal Sciences: http://www.ansi.okstate.edu/
University of Tennessee: http://foodscience.tennessee.edu/

Organisations:
Australian Institute of FS and Technology: http://www.aifst.asn.au/
Burnaby Cook-Chill Production Center:
http//www.infinity.ca/foodinfoburnaby/
Teach Nutrition (Ontario, Canada): http://www.teachnutrition.org/
Canwine: http://canwine.blogspot.com
Code of Federal Regulations: http://tinyurl.com/33nq5
Dairy Science and Food Technology website: http://www.dairyscience.info
Food and Ag Policy Research Institute: http://tinyurl.com/ypxpv3
Food Law Page: http://www.foodlaw.org/
Google Groups: http://groups.google.com/
The Gopher Hole: Talking Food: http://www.internet-gopher.com/foodtalk/
IFT Journal of Food Science: http://tinyurl.com/25bc4j
Institute of Food Science & Technology (IFST):
http://www.easynet.co.uk/ifst/
Maize Genome Database: http://maizegenome.org/
National Food Safety Database: http://tinyurl.com/256qmo
Post-Harvest Links (FS and Food Safety): http://tinyurl.com/27lyk2
USDA Food Composition Tables: http://tinyurl.com/ytu8mr

Food Companies:
Campbell Soup Company: http://www.campbellsoups.com/
__

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:

Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
SCI.BIO.FOOD-SCIENCE

There has been a slow but sure trend in recent years for some
posters to get emotional or to bait emotional debates with their
postings. This is never a good thing, since discussions most
commonly deteriorate into name-calling and so on. Others wonder
why their posts hardly get any responses from this group. All this
is discussed here.

Emotional debates are common in any topic for which adherents hold
passionate, but opposing, beliefs. One of life's many paradoxes
holds that if you shout, you will not be heard. Keep your
conversations polite and cordial. The basis of politeness means
that you must realise that this is a text medium, and people
cannot see your body language to find out what you intend with
these words, and as a result most people tend to assume the worst.
You have to be extra careful in how you word things with others.

However, there are many other reasons your postings do not get
desirable responses. First of all, realise that this is a food
science newsgroup, and that most of the posters tend to tow the
party line of science. If you find this hard to take, there are
many other newsgroups that you might find more friendly. In FAQ
1/3, for example, the newsgroup has many explicitly-stated goals,
along with a newsgroup charter. These were agreed to and voted on
over 10 years ago. Charters and statements of goals are a fact of
life of all newsgroups under the sci.* hierarchy, and other
hierarchies as well.

While we welcome posts from anybody and everybody, you must ensure
that your postings are on-topic. Some newsgroups dealing with
other aspects of foods which we don't deal with:

sci.med.nutrition rec.food.preserving rec.food.cooking
rec.food.recipes alt.food.wine alt.food.fat-free
rec.food-veg rec.food.veg.cooking alt.support.diet
alt.food.vegan alt.food.vegan.science
alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
alt.support.diet.* (there are several newsgroups in this
hierarchy)

If you wonder why your posting garners few or no responses, it
could be due to several reasons, including: 1) Nobody understood
your post; 2) your post was not on-topic for the newsgroup, 3)
your post showed an obvious intent at baiting an argument, and
people properly ignored it, or 4) your post perhaps gave nothing
for others to respond to.
__

This FAQ has been accepted to the *.answers newsgroups, and can be found
in
both sci.answers and news.answers.

DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
site nearest you. All paths end in "sci/food-science-faq/"
except for Gopher sites, which use menus, and FSP sites, which have
protocols that I am unfamiliar with. FSP stands for "File Service
Protocol". There are several other sites not mentioned here. To get
the very latest list, look under:

<http://tinyurl.com/7f3v7>

They include Gopher sites, FTP sites, FSP sites, and web sites in
Europe, North America, South America, Africa, Asia, and Australia.
This list is intended only as a representative sample.

From Canada:

This is the only Canadian FAQ repository, located in the
maritime province of New Brunswick.
From Germany:
via FSP from: ftp.Germany.EU.net, port 2001
<ftp://ftp.Germany.EU.net:80/pub/newsarchive/news.answers/>
This FTP site uses compression. You must download a GZIP
decompression package to see the text, which should be
available at this site.
From Hong Kong:
<ftp://ftp.hk.super.net/mirror/faqs/>
One of many Asian sites.
From Mexico and Central America:
<ftp://ftp.mty.itesm.mx/pub/mirrors/usenet/news.answers/>
This FTP site uses compression. You must download an
UNCOMPRESS package to see the text, which should be
available at this site.
From South Africa:
<ftp://ftp.is.co.za/usenet/news.answers/>
From the United Kingdom:
<ftp://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
via FSP from: src.doc.ic.ac.uk, port 21
From the United States:
<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/alt.answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/alt/answers/>
rtfm.mit.edu is the central repository for most of the
official FAQs that appear on the Usenet. In fact, this is the
place where you are *guaranteed* the most up-to-date FAQ,
since they have to do the auto-posting.
<ftp://ftp.mirrors.aol.com/pub/rtfm/usenet/news-answers/>

From the Web:
Old postings to sbfs can be found at http://dejanews.com, using
"sci.bio.food-science" as a search string.

Other WWW Pages: Check out a site nearest you:

Germany: <http://www.Germany.EU.net:80/>
This actually leads to a search engine where the FAQ must be
downloaded via FTP as above. The files are compressed with
GZIP.

The UK: <http://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/>
This is a "bare text" web page. In other words, there are no
live web links. It is a plain text FAQ.


<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
This is the other British Homepage worth mentioning, which
will hopefully be updated soon. All links mentioned in this
FAQ are live, and is a good starting point in surfing to
various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON
THE WORLD-WIDE WEB" below:

The USA: <http://www.smartpages.com/faqs/>
__

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for Windows users with
SLIP/PPP):

If you find your web browser too slow on your system, a better way to
FTP is by use of freeware like WS-FTP. It can be downloaded via
anonymous
FTP from <ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private,
household use. A fee is required for commercial use. You may find the
transfer on WS-FTP is much faster, and that it uses far less memory.
Also, WS-FTP allows you to maintain a menu of your favourite FTP sites.
This is not intended to be an endorsement of WS-FTP, and others are
available.
__

SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:

Our FAQ has been converted to HTML for users of the World-Wide Web. It
may be found at two locations:

<http://tinyurl.com/d6ake>
or
<http://dejanews.com/>

The first site is a direct link to our FAQ; the second requires you to
fill out a search form for the correct newsgroup, since DejaNews lists
ALL news articles posted on the Internet over several months. In both
cases, the great thing about seeing out FAQ on HTML is that all of the
links we mention are LIVE links. That is, if you have Netscape, you may
point and click on our FAQ from any web site we mention to wherever
those links take you.

I also have my own personal web page, with most of the links mentioned
in this FAQ. The intent was to write a simple web page that was easy to
move around in. You may find it a bit more user-friendly than the web
pages offered at landfield.com or by Deja News. I won't be updating it
as much as the FAQ, so it may not have the most current URLs. I stress
here that the entire FAQ is not on my home page - just the links
mentioned in it. Visit the site and tell me what you think! The web site
is at:

<http://alimentarus.net>

You are given a choice as to the kind of web page you want, based on
your browser capability and download speed.

__

HISTORICAL POSTINGS OF SBFS:

Another item worthy of mentioning is the finding of

<http://tinyurl.com/bm5m3>

The website "tinyurl.com" provided an abbreviation of an otherwise long
website URL, located at a completely different website.

It is at the University of North Carolina (sunsite.unc.edu, now ibiblio)
and contains historical postings from the first day the newsgroup began
(May, 1995), up until December 1996. I consider it to be a valuable
resource, and would appreciate it if anyone else finds archived postings
from our newsgroup that proceed from December 1996 onward.

__

VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:

Of the Web Browsers, I have found Netscape to have the best news reader.
This is because the Netscape's news browser turns any mention of a web
URL into a live link, as well. What is ideal about this kind of
arrangement is that if you point and click on the "blue" URL reference
on the news browser, the web page will pop up in a new window. That
means can surf the 'net without ever losing track of our news articles.
__

Professional food scientists, academics, and others involoved in the
food industry are invited to list their "favourite", or "most highly
recommended" textbooks in the food science field to be added to the FAQ
for the benefit of non-food scientists. The following format is
preferred for ease of editing (loosely based on the Journal of Food
Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into
a library or bookstore and order it. The ISBN number is essential.
Comments are optional.
__

"ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an
important and as of yet overlooked aspect of foods: Ethnic (non-American
and non-British) food preparations. Specifically, we are looking for web
pages dealing with details on the preparation of foods that are
described as "halal", "kosher", "pareve", and so on - you fill in the
terminologies for your ethnic group.

If you know of any web pages that describe or even mention these things,
please send your suggestions to Paul King at sciguy@vex.net
___

You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science:

J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and
Web Editor, IFST Web on the WWW

Paul King, Creator and Maintainer of the List of Common Abbreviations,
and New User Info: sciguy@vex.net

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

Posted In: sci.bio.foodscience

no comments

Reply

]]> Mon, 25 Aug 2008 22:00:41 PDT http://www.nnseek.com/e/sci.bio.foodscience/technology_transfer_in_ukraine_283221399t.html http://www.nnseek.com/e/sci.bio.foodscience/technology_transfer_in_ukraine_283221399t.html New Intellectual Property portal in Ukraine!
Welcome to www.intellpromo.com
Commercialization of Intellectual Property, Technology Transfer,
offers for Patent Attorneys, Ukrainian IP law consulting etc.

Posted In: sci.bio.foodscience

no comments

Reply

]]> Sat, 16 Aug 2008 11:39:32 PDT http://www.nnseek.com/e/sci.bio.foodscience/health_benefits_of_green_vegetables_282873751t.html http://www.nnseek.com/e/sci.bio.foodscience/health_benefits_of_green_vegetables_282873751t.html http://foodone.blogspot.com/2007/08/green-vegitables-good-for-health.html

Posted In: sci.bio.foodscience

no comments

Reply

]]> Fri, 15 Aug 2008 05:16:07 PDT