81. Food And Drink Manufacturing News: Food Manufacture Quarterly magazine providing news and analysis for those working in food product formulation. http://www.foodingredientsinfo.com

82. Gewgaw » Popovers food science; general; It has become a habit of mine to make popovers on Christmas Day. However http://www.cs.northwestern.edu/~hunicke/blog/?p=41424

83. Food And Drink Manufacturing News: Food Manufacture UK online magazine publishing news on food and drink manufacturing and production. http://www.foodmanufacture.co.uk

84. Food Science The FSHN comprehensive examination consists of two components a written Food Science General Examination and an Oral Comprehensive Examination based upon a dissertation research http://www.msu.edu/~fshn/grad/fsc/phd.html

P.h.D Degree General Requirements One year of residence (defined as enrollment in courses offered and attended on campus) is required to meet the University residence requirement. One year of residence will be made up of two consecutive semesters involving the completion of at least 6 credits of graduate work per semester. Academic Requirements All Food Science Ph.D. students are required to present two seminars for credit (FSC 892). One of these seminars will be outside of the student's dissertation research area. The other seminar will be related to the student's dissertation research. Ph.D. candidates are also required to present a dissertation research proposal seminar and a final dissertation defense seminar (both without FSC 892 credit). These seminars are open. Guidance Committee The major professor, in consultation with the student, shall recommend to the Department Chairperson for approval a Guidance Committee composed of at least four regular MSU faculty members, three of whom shall be from this Department. The fourth member of the committee should be from another department. Regular MSU faculty is defined in the MSU faculty handbook. Adjunct faculty and others may participate on graduate committees as long as the number of adjunct faculty and others does not exceed the number of regular MSU faculty. The completed Appointment of Guidance Committee form must be submitted to the Chairperson for approval at least two weeks prior to the first committee meeting.

85. Western Grains Research Foundation News of research in progress, crop information, criteria for funding projects and invitation to apply for grants, notes on sources of finance, and Board members. http://www.westerngrains.com/

86. NGB - The Cereal Working Group Searchable and downloadable databases of grain varieties, with notes on publications, and contacts. http://www.ngb.se/Cereal/

This is the OLD website of NGB. Information found here is NOT UPDATED and may be incorrect! Welcome to visit the NEW site here! The Cereal collections at NGB comprises about 4 000 accessions in the ordinary collection, whereas the different special collections have more than 15 000 samples. The special collections are the results from various comprehensive research works and are thus well documented. There is one database available for downloading for each of the four species Barley, Oat, Ryeand Wheat. The databases are in dBASE IV format. The Nordic Wheat database has also been made available as a WAIS database, directly searchable from the internet. Subtopics Members List of Species Requirements for material The Ordinary Collections ... Links and documents

87. AACC - Welcome To AACCNet Benefits of membership, invitation to join, local sections, awards, industry news, career information and placement service. http://www.aaccnet.org/

Your browser does not support script Students' Impressive Product Development Skills on Display at 2010 Competition The winning team for this year’s Student Product Development Competition , Team Granoté—Sorghum Tisane from Kansas State University, impressed the judges with their grain-based tea. The BETA Fruit Bar, University of Manitoba, took second place, with third place going to à bloc, University of Arkansas. Iowa State University’s Prozea Chewing Gum and Cornell University’s Tamarangles also competed. Thanks for a Great Annual Meeting! More than 1,200 attendees and guests helped to make the AACC Intl. Annual Meeting one of the best in years! Daily highlights and photos are available on the meeting website. New Book Delivers Comprehensive Knowledge of "Super Grain" For the first update of Oats: Chemistry and Technology in 21 years, editors Webster and Wood gather an elite group of experts to address oat chemistry, processing, nutrition, and genetics. What Piques Your Interest? Food safety? Gluten-free products? Mapping quality of small grains? Sound interesting? Then check out the new, recently implemented Interest Groups, formed in order to meet your particular needs in a more specialized format. New Short Courses for 2011!

88. Journal Of Cereal Science - Elsevier Areas of research interest, subscription details, and link to extracts from articles. http://www.elsevier.com/locate/issn/0733-5210

89. International Association For Cereal Science And Technology National and cooperate members, publications, technical group, newsletter and forum. http://www.icc.or.at/

2nd ICC Latin American Conference 2011 in Santiago de Chile News articles Register now and submit your abstract for the 2 nd ICC Latin American Conference 2011, entitled “Keys for Cereal Chain Innovation", taking place 10-13 April 2011 in Santiago de Chile. The conference is organised by ICC, Granotec and the Fundacion para la Innovacion Agraria, the official ICC representation in Chile. This conference will increase the research quality and provide state of the art expertise to agricultural scientists, agro industry administrators, and other actors in the cereal sector in South America and around the globe. This event will follow up on the successful 1 st ICC International Latin American Conference in Rosario, Argentina, in September 2007, which was organised by ICC and INTA. Read more New ICC President Elect 2011: Joel Abecassis, INRA, France News articles Joel Abecassis from INRA, France , was elected ICC President Elect by the ICC National Delegates, and the Representatives of the ICC Regions and ICC Corporate Members unanimously. Joel Abecassis will start his term as ICC President Elect on 1 January 2011 and will succeed Marina Carcea from INRAN, Italy, as ICC

90. Cereal - Wikipedia, The Free Encyclopedia An encyclopedia article on cereals, including description of true and pseudo-cereals, cultivation and food value. http://en.wikipedia.org/wiki/Cereals

Cereal From Wikipedia, the free encyclopedia   (Redirected from Cereals Jump to: navigation search "Grain" redirects here. For other uses, see Grain (disambiguation) This article is about grains in general. For breakfast cereal, see Breakfast cereal Oats, barley, and some food products made from cereal grains. Cereals grains , or cereal grains are grasses (members of the monocot families Poaceae or Gramineae cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis ): the endosperm germ , and bran . Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops . Grain is both a fruit and a vegetable. In their natural form (as in whole grain ), they are a rich source of vitamins minerals carbohydrates fats , oils, and protein . However, when refined by the removal of the bran and germ , the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations , grain in the form of rice wheat , or maize (in American terminology, corn) constitutes a majority of daily sustenance. In

91. Innovation In Europe: Research And Results Report on a project to formulate a standard flour for calibrating quality-control equipment. http://ec.europa.eu/research/success/en/agr/0016e.html

IMPORTANT LEGAL NOTICE - The information on this site is subject to a and a Flour for Europe Fifteen organisations from nine countries have collaborated in certifying a standard wheat flour (denoted CRM 563). The flour is characterised by 17 properties measured from eight standard test procedures. Samples of the flour are now available to food manufacturers and laboratories who wish to calibrate their measuring apparatus to common European standards. A bag of flour in the supermarket may look like any other but, as every bread maker knows, no two batches of flour are the same. Even flours milled from identical varieties of wheat will vary according to the soil in which they were grown, weather conditions, cultivation methods and so on. No farmer can undertake to grow identical wheat two years running, and flour mills cannot guarantee that the properties of their flour will remain the same from one batch to the next. These differences do not matter much provided that industrial users of flour, such as bakers and other food manufacturers, can check the properties of the flour they buy to maintain good quality control. Some of these properties, such as moisture content, are relatively straightforward to measure, others, such as the 'rheological' properties are concerned with consistency and strength of doughs and require specialised apparatus. While the methods used are agreed by international standards, there can be considerable differences between measurements made in different laboratories. Such differences can have serious financial consequences where large quantities of flour are concerned and may require costly duplication of effort if re-testing is required.

92. Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Study materials for the Science of Foods course at Oregon State University. http://food.oregonstate.edu/learn/

Educ. Serv. Glossary References Images ... FAQ Be descriptive for better search results. Limit results to this site. Terminology Beverages Bread Carbohydrates ... Water INSTRUCTION IN FOOD SCIENCE101 to Top The learning packages linked from those topics indicated on the left, are adapted from a Science of Foods course that was taught on-line during the mid to late 1990's. The assumption is that a basic foods book is read in conjunction with the topic outline. The areas are being refined and expanded as this and other webbers have additional time. It is made available for all those wishing to learn more about foods. OBJECTIVES to Top use the Science of Foods terminology in relation to discussing foods or food products. use the chemistry and composition of foods to explain how it relates to the quality of a food product. discuss and problem-solve how preprocessing and preparation procedures impact food quality. utilize value-added products to develop unique quality products. If any of you out there have learning packages to post a link or content or specific questions, send to the following e-mail at

93. Home - OUCT FOOD TECHNOLOGY Alumni Association of the Food Technology department of Osmania University College of Technology. http://ouctftaa.webs.com/

94. Food & Nutrition Information Center Provides access to the US National Agricultural Library s databases on nutrition, school meals and the food stamp connection. http://www.nalusda.gov/fnic/

Accessibility Info Translate this Page! This site is updated daily. Last full review July 22, 2005 Coming Soon: FNIC’s Redesigned Web Site The Food and Nutrition Information Center (FNIC) at the National Agricultural Library (NAL) has been a leader in food and human nutrition information dissemination since 1971. FNIC's web site provides a directory to credible, accurate, and practical resources for consumers, nutrition and health professionals, educators and government personnel. Visitors can find printable format educational materials, government reports, research papers and more. FNIC nutrition information specialists review all site content to ensure top quality resources. About FNIC Job Openings Awards Contact FNIC ... Privacy The Food and Nutrition Information Center is part of the U.S. Department of Agriculture (USDA) and the Agricultural Research Service (ARS) and is partners with the University of Maryland's Department of Nutrition and Food Science and Howard University 's Department of Nutritional Sciences

95. Edible Microalgae Home Page A non-scientific paper and other information about edible algae and its effect on depression and other problems of children. http://www.nutritionpsych.com/homepage/

Redirecting to http://www.ediblemicroalgae.com/intro Redirecting to http://www.ediblemicroalgae.com/intro

96. Danone Institute : Nutritional Information, Recommended Dietary Allowance Information and scientific knowledge on diet, human nutrition, child development, and feeding behaviors to benefit public health. http://www.danoneinstitute.org/

HIDE PEEL Home About Danone Institute The Danone Institutes are not-for-profit organizations. Our mission is to develop and disseminate scientific knowledge on diet and nutrition to benefit public health. OUR ACTIVITIES Research Support Publications General Public Education Programs Scientific Events ... Nutrition Leadership Programs This website brings together important information resources for the worldwide nutrition community including: a directory of more than Nutrition organizations a database of more than 2,000 selected original publications a database of 75 dietary and nutritional guidelines research support opportunities proposed by Danone Institutes, detailed information on up-coming and past scientific events organized by Danone Institutes, information on all Danone Institutes' publications detailed information on all Danone Institutes' education programs The 9th edition of the Danone International Prize for Nutrition 2011 has been launched! Every 2 years, DII awards a researcher or research team having developed a new concept in nutrition . Totalling € 120 000, the DIPN award is a prestigious prize in nutrition.

97. Journal Of The American College Of Nutrition Original and innovative research in nutrition with useful application for researchers, physicians, and other health care professionals. http://www.jacn.org/

Instructions to authors Subscriptions About the journal Editorial board ... The American College of Nutrition publishes Journal of the American College of Nutrition. Stanford University Libraries' assists in the publication of JACN Online ACTIVATE YOUR ONLINE SUBSCRIPTION View Future Titles Through August 2010 Browse the Archive February 1982 - August 2010 Search for Articles February 1982 - August 2010 Current Issue: August 2010 (Next: TBD) For an alternate route to JACN Online use this URL: http://intl.jacn.org (More Information) Online ISSN: 1541-1087 Print ISSN: 0731-5724

98. NRC-collaborative Research For A Healthier South Carolina Fosters research on nutrition and its effects on human health. http://www.scnrc.org/

PlaceMenu("overview") PlaceMenu("directories") PlaceMenu("research") PlaceMenu("news_and_events") PlaceMenu("contact_us") Collaborating to provide nutrition research

99. Nutrition - Wikipedia, The Free Encyclopedia An encyclopedia article on nutrition, including sections on history, health, food processing, longevity, lifetstyle, policy, holistic approaches, and current issues. http://en.wikipedia.org/wiki/Nutrition

Nutrition From Wikipedia, the free encyclopedia Jump to: navigation search This article needs additional citations for verification Please help improve this article by adding reliable references . Unsourced material may be challenged and removed (March 2009) The "Nutrition Facts" table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. Nutrition (also called nourishment or aliment ) is the provision, to cells and organisms , of the materials necessary (in the form of food ) to support life . Many common health problems can be prevented or alleviated with a healthy diet The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. citation needed Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. Contents Overview Nutrients Carbohydrates Fiber ... edit Overview Nutrition science investigates the metabolic and physiological responses of the body to diet. With advances in the fields of

100. Center For Global Food Issues Conducts research and analysis of agriculture and environmental concerns. Provides news and publications. http://www.cgfi.org

Center for Global Food Issues Growing More Per Acre Leaves More Land for Nature Home About CGFI Dennis T. Avery Alex A. Avery ... Links CGFI Blog WHY ARE REPUBLICANS CLIMATE SKEPTICS?, BY: DENNIS T. AVERY The New York Times marvels editorially that none of the Republicans running for the Senate CITY FARMING—PIGS IN THE SKY?, BY: DENNIS T. AVERY Green visionary, Dixon Despommier, of Columbia University has proposed growing our food in city high-rises, LESSONS LEARNED FROM SWEDISH TEMPERATURE RECORDS, BY: DENNIS T. AVERY The ten coldest winter-spring temperatures out of the last 500 in Stockholm, Sweden, were almost More from CGFI Blog Latest News Pesticide Activism: Fifty Years of Panic and Propaganda This report details the long history of toxic journalism, the new and historical facts and Researcher Alex Avery Criticizes Atrazine Studies by Dr. Tyrone Hayes in New Video No New Findings in Atrazine Study Promoted by Discredited Researcher, According to the Hudson Institute Center for Global Food Issues "Scientifically Flawed," "Insufficient Data," "Results Problematic if not impossible" describe past critiques of studies done More from Latest News Other Recent Articles UN MILLENNIUM GOALS FLUNK REALITY CHECK, BY: DENNIS T. AVERY

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