FSTA Coverage List July 2018.Pdf
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DAVID JULIAN Mcclements
DAVID JULIAN Honors and Awards MCCLEMENTS Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Professor, Department of Food Science, Food Technologists, USA, 2010 University of Massachusetts, Amherst, Stephen S. Chang Award. Outstanding MA 01003 accomplishments in lipid research, (413)-545-1019, (413)-545-1262 American Oil Chemists Society, USA,2010. [email protected] Award for Outstanding Accomplishments in Research and Creative Activity. University of Massachusetts, Amherst Faculty Education Convocation, USA, 2008. University of Leeds, UK, Doctor of Fergus M. Clydesdale Professor of Food Philosophy in Food Science, 1985-1989 Science. Endowed Chair. 7/1/07 – 6/30/12. University of Leeds, UK, Bachelor of Science in Food Science (Hons), 1981- Highly Cited Author in Agricultural 1985 Sciences, ISI Thomson Scientific, Philadelphia. Research and Development Award, Institute of Food Technologists, USA, 2007 Professional Experience 8th Ranked Internationally, Highly Cited 2005 to Present: Professor, Author in Agricultural Sciences, 1996-2006 Department of Food Science, (Ranked by Total Citations). Science University of Massachusetts, Watch, ISI Thomson Scientific, Amherst Philadelphia: DJM – 125 Papers, 1,300 citations. 2000 to 2005: Associate Professor, Department of Food Science, Award for the Advancement of Agricultural University of Massachusetts, and Food Chemistry. Agricultural and Food Amherst Chemistry Division, American Chemical 1994 to 2000: Assistant Professor, Society, USA, 2006 Department of Food Science, University of Massachusetts, Food Chemicals Codex (2005-2006), Amherst National Academies – Committee Member. 1994 to 1994: Senior Research Samuel Cate Prescott Award. Outstanding Fellow, Department of Food Ability in Research in Food Science and Chemistry, University College Technology, Institute of Food Cork, Ireland Technologists, USA, 1999 1992 to 1994: Senior Research Fellow, Department of Food Young Scientist Award. -
Dr. NEAL H. HOOKER
August, 2017 Dr. NEAL H. HOOKER 210R Page Hall, 1810 College Road Professor of Food Policy Columbus, OH 43210 John Glenn College of Public Affairs Tel: 614‐292‐8188 Fax: 614‐292‐2548 The Ohio State University [email protected] http://glenn.osu.edu/ Research, Teaching and Outreach Interests Food Policy & Marketing; Food Safety & Nutrition Economics; Corporate Social Responsibility & Sustainability Education Ph.D. 1997 Resource Economics, University of Massachusetts, USA M.A. 1992 Economics, University of British Columbia, Canada B.A.(Hons) 1988 Economics, University of Essex, UK Professional Experience Current 2012‐ Professor of Food Policy, John Glenn College of Public Affairs, The Ohio State University Previous 2015 Faculty Fellow, John Glenn College of Public Affairs, Washington DC 2009‐2012 CJ McNutt Professor of Food Marketing, Saint Joseph’s University 2010‐2012 Research Fellow, Pedro Arrupe Center for Business Ethics, SJU 2007‐2012 Visiting Professor, Food Policy Institute, Rutgers University 2006‐2009 Associate Professor, Dept. of Agricultural, Environmental, and Development Economics, OSU 2005‐2009 Courtesy Faculty Member, Dept. of Food Science and Technology, OSU 2007‐2009 Fellow, Farm Foundation 2008 Visiting Professor, The Hebrew University of Jerusalem, Israel 2007‐2008 Senior Research Fellow, Kent Business School, University of Kent, UK 2007 Fellow, Advertising Educational Foundation 2000‐2006 Assistant Professor, Dept. of Agricultural, Environmental, and Development Economics, The Ohio State University 1999‐2000 Assistant Professor, Dept. of Agricultural and Resource Economics, Colorado State University 1999‐2000 Adjunct Assistant Professor, Dept. of Agricultural Economics, Texas A&M University 1997‐1999 Postdoctoral Research Associate, Center for Food Safety, Texas A&M University 1997‐1999 Postdoctoral Research Associate, Dept. -
Research Article Shelf Life Determination of Fresh Blueberries (Vaccinium Corymbosum) Stored Under Controlled Atmosphere and Ozone
Hindawi Publishing Corporation International Journal of Food Science Volume 2015, Article ID 164143, 9 pages http://dx.doi.org/10.1155/2015/164143 Research Article Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone Anibal Concha-Meyer,1,2 Joseph D. Eifert,1 Robert C. Williams,1 Joseph E. Marcy,1 and Gregory E. Welbaum3 1 Food Science and Technology Department, Virginia Tech, 1230 Washington Street SW, Blacksburg, VA 24061, USA 2Centro de Estudios en Alimentos Procesados (CEAP), Avenida San Miguel 3425, 3480137 Talca, Chile 3HorticultureDepartment,VirginiaTech,1880PrattDrive,ResearchBuildingXV,Blacksburg,VA24061,USA Correspondence should be addressed to Anibal Concha-Meyer; [email protected] Received 13 October 2014; Accepted 9 December 2014 Academic Editor: Jaime Yanez Copyright © 2015 Anibal Concha-Meyer et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Fresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life ∘ ∘ of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4 Cor12C under different atmosphere conditions, including air (control); 5% O2 :15%CO2 :80%N2 (controlled atmosphere storage (CAS)); and ozone gas (O3)4ppmat ∘ ∘ 4 Cor2.5ppmat12C, at high relative humidity (90–95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. -
Composition of Farmed and Wild Yellow Perch (Perca Flavescens)
ARTICLE IN PRESS JOURNAL OF FOOD COMPOSITION AND ANALYSIS Journal of Food Composition and Analysis 19 (2006) 720–726 www.elsevier.com/locate/jfca Original Article Composition of farmed and wild yellow perch (Perca flavescens) S. Gonza´ leza,Ã, G.J. Flicka, S.F. O’Keefea, S.E. Duncana, E. McLeanb, S.R. Craigc aDepartment of Food Science and Technology (0418), Colleges of Agriculture and Life Sciences, Virginia Polytechnic Institute and State University, Duck Pond Dr. Blacksburg, VA 24061, USA bCollege of Natural Resources, Virginia Polytechnic Institute and State University, Blacksburg VA, 24061, USA cVirginia Maryland Regional College of Veterinary Medicine, Blacksburg VA, 24061, USA Received 11 October 2004; received in revised form 24 January 2006; accepted 24 January 2006 Abstract This study was carried out to determine if there were differences in the chemical, physical and sensorial properties between wild and farmed yellow perch. Fillets from farmed yellow perch (Perca flavescens) fed with a commercial diet were compared to wild yellow perch fillets from the Great Lakes of the United States. Mineral, fatty acid and amino acid contents, proximate composition, texture, color and sensory analyses were determined for both treatments. The data were subjected to one-way ANOVA using the statistical analysis system (SAS). Fat content of farmed yellow perch was significantly higher, while protein content was significantly lower, than wild yellow perch. A variety of fatty acids was significantly different between wild and farmed yellow perch. For example, arachidonic acid (20:4 n-6) was significantly higher (Pp0.05) in wild yellow perch fillets; however, no significant differences were found in the total amount of n-3 fatty acids (30% of total fatty acids). -
Journal Selection Report
Journal Selection Report An Award-Winning Organization Committed to Supporting the Research Community across the World Page 2 of 14 *SAMPLE COPY* Message from the Journal Selection Expert Thank you for choosing Enago to assist you in selecting the suitable journals for publishing your paper. We have carefully reviewed your manuscript and have shortlisted five journals that are best suited to you. The selection and order of recommendation are based on a subjective opinion that takes into account the specifics of your article and various relevant journal characteristics. Next page onward, we have provided a comparison of the most relevant journal characteristics that may aid the submission and publication process, along with my comments to help you improve your manuscript. We have also provided a summary for each journal. Please check all the details presented in the summary and visit the webpages of the journals before making your decision. Once you select a journal, you may also request our recommended services to help ensure that your submission meets all guidelines mentioned by the journal of your choice. Thank you again for choosing Enago to help you! Enago | Disclaimer: This report was compiled by our Journal Expert(s) after careful consideration of your manuscript considering several parameters. The author(s) should read the report carefully to choose the target journal. This report is based on our expert’s assessment of the manuscript and should not be considered as a guarantee of acceptance in any of the listed journals. Page 3 of 14 Manuscript Details Assignment Code: ABCDEF-1 Word Count: 5439 Journal Recommendations The following journals have been shortlisted by our subject-area expert following a careful evaluation of your manuscript. -
Effect of Drying Characteristics of Garlic-A Review
cess Pro ing d & o o T F e c f h o n l o a l Journal of Food n o r g u Papu et al., J Food Process Technol 2014, 5:4 y o J DOI: 10.4172/2157-7110.1000318 ISSN: 2157-7110 Processing & Technology Research Article Open Access Effect of Drying Characteristics of Garlic-A Review Singh Papu1*, Amar Singh1, Singh Jaivir2, Singh Sweta2, Arya AM2 and Singh BR2 1Division of Agricultural Engineering, Indian Agricultural Research Institute, New Delhi, India 2Department of Agricultural Engineering and Food Technology, College of Agriculture, SVP University of Agriculture and Technology, Meerut- 250110, UP, India *Corresponding author: Singh Papu, Division of Agricultural Engineering, Indian Agricultural Research Institute, New Delhi-110012, India, Tel: 01234-273028, 09759678365; E-mail: [email protected] , [email protected] Rec Date: Mar 18, 2014, Acc Date: Apr 26, 2014, Pub Date: May 08, 2014 Copyright: © 2014 Papu S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Natural sun drying is one of the most common ways to preserve agricultural products. The main purpose in drying farm produce is to reduce its water activity from the harvest level to the safe storage level in order to extend its shelf life. Once the produce has been dried, its rate of deterioration due to respiration, insects, and microbial activity and biochemical reactions should diminish leading to maintenance of quality of the stored product. -
Using University Research in Food Science to Study Their Characteristics and to Model the Research and Information Needs of Researchers
University of Arkansas, Fayetteville ScholarWorks@UARK University Libraries Faculty Publications and Presentations University Libraries 7-22-2020 Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers Lutishoor Salisbury University of Arkansas, Fayetteville, [email protected] Jeremy Smith University of Arkansas, Fayetteville Abayomi Omotola Omolewu University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/libpub Part of the Cataloging and Metadata Commons, Collection Development and Management Commons, Food Biotechnology Commons, Food Chemistry Commons, and the Information Literacy Commons Citation Salisbury, L., Smith, J., & Omolewu, A. O. (2020). Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers. University Libraries Faculty Publications and Presentations. Retrieved from https://scholarworks.uark.edu/libpub/39 This Poster is brought to you for free and open access by the University Libraries at ScholarWorks@UARK. It has been accepted for inclusion in University Libraries Faculty Publications and Presentations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected]. Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs ofese R archers Lutishoor Salisbury, Jeremy J. Smith and Abayomi Omotola Omolewu University -
FOOD ENGINEERING – Vol
FOOD ENGINEERING – Vol. I - Food Engineering - G.V. Barbosa-Canovas and P. Juliano FOOD ENGINEERING G.V. Barbosa-Cánovas and P. Juliano Department of Biological Systems Engineering, Washington State University, USA Keywords: Automation, canning, chemical kinetics, drying, education, engineering, extrusion, nonthermal processing, flow diagram, food, food engineering, food materials science, fermentation, pasteurization, preservation, food processing, food safety, food waste, freezing, hurdle, heat transfer, mass transfer, ingredients, manufacturing, microstructure, models, optical properties, packaging, plant design, physical properties, profession, quality, raw material, rheology, sanitation, simulation, spoilage, sterilization, technology, texture, thermal property, thermodynamics, unit operations. Contents 1. Introduction 2. The History and Future Trends of Food Engineering 3. Food Engineering: The Profession 3.1. Food Engineering Education 3.2. Professional Development of a Food Engineer 4. Engineering Properties of Foods 4.1 Optical Properties 4.2 Physical and Mechanical Properties of Foods 4.2.1 Properties for Characterization in Process Design and Modeling 4.2.2 Physical Properties of Food Powders and Ingredients 4.2.3 Food Microstructure 4.2.4 Electrical Properties 4.3 Rheology of Foods 4.4 Food Texture 5. Thermodynamics in Food Engineering 5.1. Thermal Properties in Food Processing 5.2. Kinetics in Food Processing and Food Stability 5.3. Refrigeration and Its Importance in Food Processing 6. Food Process Engineering 6.1. Historical -
Food Science and Human Nutrition
Food Science and Human Nutrition Information Access Policy Clemson University Libraries Food Science and Human Nutrition Reference Librarian: Maggie Albro Written by C. Colthorpe, Summer 2002; Revised by M. Albro, November 2019 I. Purpose a. Objective Clemson University Libraries’ food science and human nutrition collection is developed to support the undergraduate Bachelor of Science degree and the graduate Master of Science and Ph.D. degrees offered by the Department of Food, Nutrition, and Packaging Sciences in the College of Agriculture, Forestry, and Life Sciences. The collection supports the curricular and research needs of students and instructional and research needs of faculty. b. Curriculum supported i. B.S. in Food Science and Human Nutrition There are two concentrations that students may choose between in the B.S. program. The Food Science and Technology Concentration emphasizes skills and knowledge needed for careers in the food industry. Within the Food Science and Technology Concentration, students may choose from three emphasis areas: Food Packaging and Manufacturing Operations; Sustainable Food, Nutrition, and Health; or Culinary Science. The Nutrition Concentration focuses on preparing students for careers in nutrition, dietetics, healthcare, and foodservice. Within the Nutrition Concentration, students may choose from four emphasis areas: Dietetics, Basic and Behavioral Science, Community Health and Wellness, or Food Industry. ii. M.S. in Food, Nutrition, and Culinary Sciences There are two tracks toward the M.S. degree. The non-thesis track requires a minimum of 30 credit hours and a comprehensive two-day examination. The thesis track requires a minimum of 30 hours of course work, including six thesis research credits. -
Application for Membership Phone: +1.312.782.8424 Fax: +1.312.782.8348 [email protected]
Institute of Food Technologists 525 W. Van Buren, Suite 1000 Chicago, IL 60607 Application for Membership Phone: +1.312.782.8424 Fax: +1.312.782.8348 [email protected] Please fill out the information below and submit it with payment. If you are a full-time student, complete IFT’s Student Membership Application online at ift.org. Please print legibly. Referred by ______________________________________________________________________________________________________________________________________________________________ Referring Individual’s Company Name ___________________________________________________________________________________________________________________________________ Referring Individual’s State/Province _____________________________________________________________________________________________________________________________________ Referring Individual’s Section (if applicable) ______________________________________________________________________________________________________________________________ General Chef Doctor Professor Rabbi Other _______________________________________________________________________________________________________ Information First Name ______________________________________ Middle Initial ________ Last Name __________________________________________________________________________ Preferred First Name_________________________________________________________________________________________________________________________________________ Your preferred mailing address: Home Business -
Demographics & History Membership Benefits IFT Annual Event Beyond
The Institute of Food Technologists is a nonprofit scientific society committed to advancing the science of food and its application across the global food system. Demographics & History Our Values Founded In Members Countries Represented Our Vision: A world where science and innovation are universally accepted 1939 17,000+ 95+ as essential to a safe, nutritious, and sustainable food supply for everyone Our membership is comprised of food scientists, technologists, and related professionals from academia, government, and industry. Our Mission: To advance the science Education 12%* of food and its application across the global food system Government 2% IFT’s Science and Industry 52% Students 17% Our Expertise: Policy Initiatives department plays an active role in government policy Retired 4% activities at global, national, state, and local levels Other 13% *does not include students Membership Benefits Inclusive community Tools and courses Access to cutting edge Opportunities to connect of professionals dedicated to to enhance professional technical and scientific and collaborate with professional advancing the science of food capacity and competency information peers to drive innovation IFT Annual Event Publications IFT Student Association • One of the largest annual scientific • Food Technology magazine • A forward-looking, student-governed meetings and technical expositions • Journal of Food Science community of IFT members of its kind • Journal of Food Science Education • A global community of emerging food • 20,000+ attendees professionals -
Journal of Food Science and Technology: a Bibliometric Study 207
Annals of Library and Information Studies Vol. 54, DecemberVIJAY K R2007, & RAGHA pp.207-212VAN I: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY: A BIBLIOMETRIC STUDY 207 Journal of Food Science and Technology: A bibliometric study K.R.Vijaya and I. Raghavanb aScientist, Defence Food Research Laboratory, Siddharthanagar, Mysore – 570011, E-mail: [email protected] bTechnical Officer, NICFOS, Central Food Technological Research Institute (CFTRI), Mysore – 570006 Bibliometric analysis of 779 articles published, along with citations in five volumes 37(2000) to 41(2004) has been carried out. A similar study was also carried out for the maiden volume of the same journal for the year 1964. The number of contributions and their distribution in different volumes, authorship pattern, foreign and Indian authored contributions, institution wise contribution, citations, types of publications cited, geographical distribution of contributions national and International as well as physical growth of the journal have been studied. Results indicated an increase in the number of contributions in successive volumes with India being the major contributor both in the maiden volume as well as in the five volumes studied. The highest number of contributions is by the joint authors (two). The growth and popularity of the journal is showing a steady upward trend, though contributions from the developed nations form only 15% of the total. Introduction in the US for food science and technology is the Institute of Food Technologists (IFT) headquartered at Chicago. Research activities have resulted in considerable output AFST(I) (Association of Food Scientists and of scientific literature and the number of periodicals has Technologist, India) with its HQ at CFTRI, Mysore, India grown in every branch of science.