FOOD ENGINEERING – Vol
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Obesity and Nutrients and the Interactions of Environment Factors, Beside Starvation in the World
Advances in Obesity, Weight Management & Control Review Article Open Access Obesity and nutrients and the interactions of environment factors, beside starvation in the world Abstract Volume 7 Issue 1 - 2017 Basic nutrients are necessary for surviving and healthy life for human. Some of them Necla Çağlarırmak essential food compounds, On the other hand, Nutrition is large and detail term for Food Process Department, Manisa Celal Bayar University, Turkey to be able to explain its meaning because of the main factors; environment, ecology, tradition, economy, education, health events, age steps, special terms of life, gender, Correspondence: Necla Çağlarırmak, Food Process life style, exercise, pregnancy or lactation periods for women etc. All of these factors Department, Manisa Celal Bayar University, Saruhanli College, should interact for each other’s. The environment factors include ecology, climate, Saruhanli-Manisa, Turkey, Email [email protected] geography and tradition for nutrition habits. A typical example is Mediterranean type nutrition or far east nutrition habits. Received: May 28, 2017 | Published: July 11, 2017 Keywords: nutrients, food chemistry, environment, nutrition habits, exercise Introduction If food chemistry and molecular biology are known well, there should be solved an important section of excessive nutrition causing The basic terms and science of health or life sciences related obesity with other affected factors. to obesity places in main nutrients of food chemistry. The main macronutrients are lipids, carbohydrates, protein, micronutrients Food and nutrition pyramids are vitamins and nutritive minerals. Essential food components are Every time nutrient intake must be taken according to food essential fatty acids, essential amino acids, vitamins and minerals. biochemistry and nutrition principles such as food pyramids even Balanced and sufficient diet comprises essential nutrients and enough they can change in the kinds of periods but basically principles are calorie intakes. -
Minnesota FACS Frameworks for Food Science
FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs. -
Food Science and Technology (FDST) 1
Food Science and Technology (FDST) 1 FDST 812 Cereal Technology FOOD SCIENCE AND Crosslisted with: FDST 412 Prerequisites: FDST 205. TECHNOLOGY (FDST) Description: Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes FDST 801 Teaching Applications of Food Science and practices, and the theoretical basis for these operations. Crosslisted with: FDST 401 Credit Hours: 3 Prerequisites: BIOS 101 and CHEM 109 Max credits per semester: 3 Notes: Will not count toward a FDST major or minor. Max credits per degree: 3 Description: Overview of the science of food and how food can be used in Format: LEC the classroom to enhance science education. FDST 815 Molds and Mycotoxins in Food, Feed, and the Human Credit Hours: 3 Environment Max credits per semester: 3 Crosslisted with: FDST 415 Max credits per degree: 3 Prerequisites: FDST 405/805/BIOS 445/845 and FDST 406/806/ Format: LEC BIOS 446/846. FDST 803 Food Quality Assurance Description: Occurrence, growth, and mycotoxin production of molds Crosslisted with: FDST 403 in human foods, animal feeds, and the human environment. Spoilage, Prerequisites: FDST 205; STAT 218. mycotoxin production conditions, toxicity, and pathological effects. Description: Quality related issues as they pertain to manufacturing, Culture media, methods and techniques for enumerating and identifying processing, and/or testing of foods, with a major emphasis on food molds, analytical methods for mycotoxins, and effects of food and feed regulations, statistical process control and Hazard Analysis of Critical processing on mycotoxin stability. Control Points (HACCP). Credit Hours: 3 Credit Hours: 3 Max credits per semester: 3 Max credits per semester: 3 Max credits per degree: 3 Max credits per degree: 3 Format: LEC Format: LEC FDST 819 Meat Investigations FDST 805 Food Microbiology Crosslisted with: ASCI 419, ASCI 819, FDST 419 Crosslisted with: BIOS 445, BIOS 845, FDST 405 Prerequisites: ASCI 210 Prerequisites: BIOS 312; CHEM 251; BIOC 321. -
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. -
Food Science Curriculum
FOOD SCIENCE University of Florida - College of Agricultural and Life Sciences To remain on track, first year students must complete the appropriate critical-tracking courses, which appear in bold, with a 2.5 GPA or better. Students are required to complete a Quest 1course in semester 1 or 2. Fall Credits Spring Credits CHM 2045 & 2045L General Chemistry I (3) and 4 CHM 2046 & 2046L General Chemistry II 4 Laboratory (1) (GE-P) (3) and Laboratory (1) (GE-P) MAC 2311 Analytic Geometry & Calculus I (GE-M) 4 Quest 1 (GE-H) 3 Composition (GE-C) (WR) 3 Economics: ECO 2013, ECO 2023, or AEB 2014 3-4 Humanities w/Diversity Designation (GE-H/D) 3 Elective 4 Elective 1 Total 15 Total 14-15 Fall Credits Spring Credits BSC 2010 & 2010L Integrated Principles of Biology I 4 BSC 2011 & 2011L Integrated Principles 4 (3) and Laboratory (1) (GE-B) of Biology II (3) and Laboratory (1) (GE-B) PHY2053 & PHY2053L Physics and Lab (GE-P) 5 + CHM2210 Organic Chemistry I 3 FOS3042 Intro to Food Science 3 STA 2023 Introduction to Statistics (GE-M) 3 Composition (GE-C) (WR) 3 AEB3114L Intro AG Computer Applications 1 Quest 2 w/International Designation (GE-S/N) 3 Elective 1 Total 15 Total 15 Fall Credits Spring Credits FOS4722C Quality Control in Food Systems 3 HUN2201 Fundamentals of Human Nutrition 3 CHM 2211 Organic Chemistry II (3) and 5 MCB2000 (3) & MCB2000L(1) Microbiology and Lab 4 CHM2211 Lab (2) AEC3030C Effective Oral Communication or 3 FOS4311 (3) & FOS4311L (1) Food Chemistry and 4 SPC2608 Intro to Public Speaking Lab FOS3060 (Life After Graduation) 1 FOS4731 Govt. -
Review Article Food Production and Processing Considerations of Allergenic Food Ingredients: a Review
Hindawi Publishing Corporation Journal of Allergy Volume 2012, Article ID 746125, 14 pages doi:10.1155/2012/746125 Review Article Food Production and Processing Considerations of Allergenic Food Ingredients: A Review Pedro A. Alvarez and Joyce I. Boye Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Boulevard Casavant West, Saint-Hyacinthe, QC, Canada J2S 8E3 Correspondence should be addressed to Joyce I. Boye, [email protected] Received 4 May 2011; Revised 29 August 2011; Accepted 2 September 2011 Academic Editor: Kirsi Laitinen Copyright © 2012 P. A. Alvarez and J. I. Boye. 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. Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Consumer Perceptions and Knowledge of Genetically Modified
University of Arkansas, Fayetteville ScholarWorks@UARK Agricultural Education, Communications and Agricultural Education, Communications and Technology Undergraduate Honors Theses Technology 8-2014 Consumer perceptions and knowledge of genetically modified organisms in Belgium: a case study of the potato event Maggie Jo Pruitt University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/aectuht Part of the Agricultural Education Commons, Health Communication Commons, and the Mass Communication Commons Recommended Citation Pruitt, Maggie Jo, "Consumer perceptions and knowledge of genetically modified organisms in Belgium: a case study of the potato event" (2014). Agricultural Education, Communications and Technology Undergraduate Honors Theses. 3. http://scholarworks.uark.edu/aectuht/3 This Thesis is brought to you for free and open access by the Agricultural Education, Communications and Technology at ScholarWorks@UARK. It has been accepted for inclusion in Agricultural Education, Communications and Technology Undergraduate Honors Theses by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Consumer Perceptions and Knowledge of Genetically ModifiOO Organisms in Belgium: A Case Study of the Potato Event An Undergraduate Honors Thesis in the Agrieuhuml Education, Communications and Technology Department Submitted in partial fulfillment of the requirements for the University of Arkansas Dale Bumpers College of Agricultural, Food and Life Sciences Honors Program by MaggieJo Pruitt April2014 < ~~ CasandrnCo:'l I XRKANTSAS DALE BUMPERS COLLEGE OF AGRICULTURAL FOOD & LIFE SCIENCES H onors Candidate P roject / Thesis Oral Defense and Examination Maggie Jo Pruitt 010476610 [email protected] 4/11/14 350 W Maple Street Local Address Fayetteville AR 72701 ----~~C~,.~. -
Introduction to the Microbiology of Food Processing.Pdf
United States Department of Agriculture Food Safety and Inspection Service Introduction TO THE Microbiology OF Food Processing August 2012 Small Plant News Guidebook Series Small Plant News is a four-page, four-color newsletter published by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). It is targeted to small and very small Federal- and State-inspected establishment owners and operators who produce meat, poultry, and processed egg products. Small Plant News’s mission is to support the “FSIS’ Strategic Implementation Plan for Strengthening Small and Very Small Plant Outreach” by providing pertinent information for plant owners and operators so they can produce safe food and, ultimately, ensure the success of their livelihoods. The newsletter strives to do this through: ✔ Informing and educating small and very small plant owners and operators on FSIS news with current and meaningful information in an easy-to-read format. ✔ Assisting plant owners and operators in incorporating FSIS rules and regulations into their daily operational practices with “plain language” information. ✔ Fostering small and very small plants’ ability to stay in business and produce the safest food by providing essential tips that will encourage the highest sanitation standards, paperwork compliance, and cost-saving measures. ✔ Honoring FSIS’ obligations to small and very small plants by providing a mechanism that increases two-way dialogue between plants and the Agency. Back issues of Small Plant News are available on FSIS’ Web site at www.fsis.usda.gov. Or you may call the Small Plant Help Desk at (877) 374-7435 to order back copies. -
Genetically Modified Food and Informed Consumer Choice: Comparing U.S
Brooklyn Journal of International Law Volume 35 | Issue 2 Article 6 2010 Genetically Modified oF od and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws Valery Federici Follow this and additional works at: https://brooklynworks.brooklaw.edu/bjil Recommended Citation Valery Federici, Genetically Modified Food and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws, 35 Brook. J. Int'l L. (2010). Available at: https://brooklynworks.brooklaw.edu/bjil/vol35/iss2/6 This Note is brought to you for free and open access by the Law Journals at BrooklynWorks. It has been accepted for inclusion in Brooklyn Journal of International Law by an authorized editor of BrooklynWorks. GENETICALLY MODIFIED FOOD AND INFORMED CONSUMER CHOICE: COMPARING U.S. AND E.U. LABELING LAWS INTRODUCTION lthough you might not know it, chances are that the salad you Ahave for lunch or the crackers you eat as an afternoon snack con- tain some amount of genetically modified (“GM”) plants.1 Those ingre- dients almost certainly do not bear labels disclosing their genetic modifi- cations. Even if they did, would you understand what the labels mean enough to make an informed decision whether to purchase and consume GM or non-GM food? The labeling of genetically modified foods is an extremely complicated subject—one that falls at the intersection of a complex scientific field and deeply held religious, moral, and personal beliefs about what one puts into one’s body. It is possible that there is no right answer to the question whether foods should be labeled to indicate genetic modifica- tion. -
MSE 403: Ceramic Materials
MSE 403: Ceramic Materials Course description: Processing, characteristics, microstructure and properties of ceramic materials. Number of credits: 3 Course Coordinator: John McCloy Prerequisites by course: MSE 201 Prerequisites by topic: 1. Basic knowledge of thermodynamics. 2. Elementary crystallography and crystal structure. 3. Mechanical behavior of materials. Postrequisites: None Textbooks/other required 1. Carter, C.B. and Norton, M.G. Ceramic Materials Science and Engineering, materials: Springer, 2007. Course objectives: 1. Review of crystallography and crystal structure. 2. Review of structure of atoms, molecules and bonding in ceramics. 3. Discussion on structure of ceramics. 4. Effects of structure on physical properties. 5. Ceramic Phase diagrams. 6. Discussion on defects in ceramics. 7. Introduction to glass. 8. Discussion on processing of ceramics. 9. Introduction to sintering and grain growth. 10. Introduction to mechanical properties of ceramics. 11. Introduction to electrical properties of ceramics. 12. Introduction to bioceramics. 13. Introduction to magnetic ceramics. Topics covered: 1. Introduction to crystal structure and crystallography. 2. Fundamentals of structure of atoms. 3. Structure of ceramics and its influence on properties. 4. Binary and ternary phase diagrams. 5. Point defects in ceramics. 6. Glass and glass-ceramic composites. 7. Ceramics processing and sintering. 8. Mechanical properties of ceramics. 9. Electrical properties of ceramics. 10. Bio-ceramics. 11. Ceramic magnets. Expected student outcomes: 1. Knowledge of crystal structure of ceramics. 2. Knowledge of structure-property relationship in ceramics. 3. Knowledge of the defects in ceramics (Point defects). 4. Knowledge of glass and glass-ceramic composite materials. 5. Introductory knowledge on the processing of bulk ceramics. 6. Applications of ceramic materials in structural, biological and electrical components. -
Materials Science and Engineering 1
Materials Science and Engineering 1 EN.515.603. Materials Characterization. 3 Credits. MATERIALS SCIENCE AND This course will describe a variety of techniques used to characterize the structure and composition of engineering materials, including metals, ENGINEERING ceramics, polymers, composites, and semiconductors. The emphasis will be on microstructural characterization techniques, including optical The Materials Science and Engineering Program for professionals allows and electron microscopy, x-ray diffraction, and acoustic microscopy. students to take courses that address current and emerging areas Surface analytical techniques, including Auger electron spectroscopy, critical to the development and use of biomaterials, electronic materials, secondary ion mass spectroscopy, x-ray photoelectron spectroscopy, structural materials, nanomaterials and nanotechnology, and related and Rutherford backscattering spectroscopy. Real-world examples of materials processing technologies. Students in this program gain an materials characterization will be presented throughout the course, advanced understanding of foundational concepts and are exposed to including characterization of thin films, surfaces, interfaces, and single the latest research that is driving materials-related advances. crystals. Courses are offered at the Applied Physics Laboratory, the Homewood EN.515.605. Electrical, Optical and Magnetic Properties. 3 Credits. campus, and online. An overview of electrical, optical and magnetic properties arising from the fundamental electronic and atomic structure of materials. Continuum materials properties are developed through examination of microscopic Program Committee processes. Emphasis will be placed on both fundamental principles and James Spicer, Program Chair applications in contemporary materials technologies.Course Note(s): Principal Professional Staff Please note that this 515 course is also listed as a 510 course in the full- JHU Applied Physics Laboratory time program.