Pamela:
Attached is the full three-part FAQ for sci.bio.food-science.
The first attachement is an incorrect issue of additions and chenges. The
correct version should have the following header:
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3DSTART OF =
HEADER=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
=46rom: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New =
User Info
=46ollowup-To: sci.bio.food-science
Approved: news-answers-request@mit.edu
Summary: Additions and changes to the FAQ, including information for new =
users.
Archive-Name: sci/food-science-faq/diff
Posting-Frequency: biweekly
Last-modified: 1998/02/23
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3DEND OF =
HEADER=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
Note especially the date. This is not the date in the attachement. In =
short, the
old version never got changed to the new version, and the new version =
kept
bouncing back each time I sent it.
Now for another issue. Note that in FAQ 1/3 (Attachment 2) as well as the=
rest,
there are funny characters in the text in place of the letter F, for =
example, su
as in: "46=3DAQ", or something equally nonsensical. It may be worthwhile =
to note
that I used PINE to mail the FAQs.
Thanks
Paul King
----=_3565017612032960f929449.MFSBCHJLHS
Content-Type: message/rfc822
Content-Description: "Incorrect" issue of "Additions and Changes"
Content-Disposition: inline
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_894541044@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 21 May 1998 12:04:07 GMT
Organization: none
Lines: 216
Approved: news-answers-request@mit.edu
Expires: 18 Jun 1998 12:02:13 GMT
Message-ID: <sci/food-science-faq/diff_895752133@rtfm.mit.edu>
NNTP-Posting-Host: penguin-lust.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1997/02/05
Originator: faqserv@penguin-lust.MIT.EDU
Path: nemo.idirect.com!island.idirect.com!feed.nntp.acc.ca!news-pen-1.sprintlink.net!news-east.sprintlink.net!news-peer.sprintlink.net!news.sprintlink.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!18.181.0.26!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
Xref: nemo.idirect.com news.answers:88793 sci.bio.food-science:6822 sci.answers:5950
X-Agent-Group: sci.bio.food-science
Archive-Name: sci/food-science-faq/diff
Posting-Frequency: biweekly
Last-modified: 1997/02/05
NEWS for Feb 5, 1997:
Part 2, Section 4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-
The FOODLINK mailing list is now called FOODSAFE. The text which
appears near the end of FAQ 1/3, reads:
FOODSAFE This is a mailing list and discussion group for food safety
specialists in city, county and other settings. Food safety alerts
are posted to this list when appropriate. The subscribe instructions
are: send the command: "subscribe foodsafe yourname youremail" as the
body of your e-mail message to: <mailto://majordomo@nal.usda.gov>
Articles (Members only): <mailto://foodsafe@nal.usda.gov>
__
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
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:
<ftp://rtfm.mit.edu/pub/usenet/news.answers/news-answers/introduction>
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:
<gopher://jupiter.sun.csd.unb.ca:70>
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 PC/Windows users with SLIP):
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.
__
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://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>.
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 Oxford 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://cgi.idirect.com/index///pking.html>
(the triple forward slash is not a typo). There are no major graphics, so it
_should_ be a quick download. Mileage may vary with your connection speed, and
with the traffic at either your host site or ours, however ...
__
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 web 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.
__
PERSONAL FOOD SCIENCE WEB PAGES:
News for persons maintaining a "personal" food science web page: Jim Eilers
(jreilers@interaccess.com) is maintaing a list of persons who are maitaining a
home page of Food Science links. If you are such a person, email him at
jreilers@interaccess.com, and if you wish to view his homepage, "surf" to:
http://homepage.interaccess.com/~jreilers/foodsci.htm
__
"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. How
are these foods prepared, inspected, and manufactured? What does the consumer
expect in terms of organoleptic properties and health benefits of such foods?
Are there any mass-produced foods that have the designation? How does a person
in that ethnic group know they are buying a food prepared according to their
ethnic or religious doctrines?
If you know of any web pages that describe or even mention these things, please
send your suggestions to Paul King at <mailto://pking@idirect.com>
___
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 and
email addresses are:
Rachel Zemser, creator of the newsgroup sci.bio.food-science
<mailto://rachel.zemser@dannon.com>
J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and Web
Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>
Paul King, Creator and Maintainer of the List of Common Abbreviations
<mailto://pking@idirect.com>
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
----=_3565017612032960f929449.MFSBCHJLHS
Content-Type: message/rfc822
Content-Disposition: inline
From: pking@idirect.com (PJK)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_894541044@rtfm.mit.edu>
Followup-To: poster
Date: 21 May 1998 12:03:47 GMT
Organization: none
Lines: 1076
Approved: news-answers-request@mit.edu
Expires: 18 Jun 1998 12:02:13 GMT
Message-ID: <sci/food-science-faq/part1_895752133@rtfm.mit.edu>
NNTP-Posting-Host: penguin-lust.mit.edu
Summary: Answers to legal, science, health, and industry questions=20
concerning food science. Also has a list of abbreviations of=20
significance to food science. Persons wishing to post to=20
sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1998/03/27
Originator: faqserv@penguin-lust.MIT.EDU
Path: nemo.idirect.com!island.idirect.com!nntp.abs.net!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!18.181.0.26!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
Xref: nemo.idirect.com news.answers:88790 sci.bio.food-science:6819 sci.answers:5947
X-Agent-Group: sci.bio.food-science
Archive-Name: sci/food-science-faq/part1
Posting-Frequency: biweekly
Last-modified: 1998/02/23
=46AQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)
On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to=20
sci.bio.food-science.
You are all encouraged to contact one of us if you have suggestions=20
additions, or other 'major' questions we haven't thought of. Our names =
and email
addresses are:
Rachel Zemser, creator of the newsgroup sci.bio.food-science =20
<mailto://rachel.zemser@unilever.com>
=20
J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and Web=
=20
Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>
Paul King, Creator and Maintainer of the List of Common Abbreviations=20
<mailto://pking@idirect.com>
=46or 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
=46AQ 1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*************************************************************************=
******
=46REQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY
INTRODUCTION
The following documents have been brought to you by:
Rachel Zemser, creator of the newsgroup sci.bio.food-science. =20
<mailto://rachel.zemser@unilever.com>
J Ralph Blanchfield,=20
Food Science, Food Technology & Food Law Consultant, Chair, IFST=20
Member Relations & Services Committee and Web Editor, IFST Web on=20
the WWW <mailto://jralphb@easynet.co.uk>
Paul King, Creator and Maintainer of the List of Common
Abbreviations <mailto://pking@idirect.com>
This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This document
contains five Parts, formatted in three Files.
=46ILE 1/3
I. Guidelines for posting in sci.bio.food-science
II. A list of Food Science related Web Sites
III. A list of common abbreviations
=46ILE 2/3
IV. Food Science Definitions and Interpretations that have=20
been prepared by a joint working group of the =
Institute=20
of Food Science and Technology (IFST) and the UK =
Association
of Public Analysts (APA)
=46ILE 3/3
V. Frequently Asked Questions About Food Science and =
Technology
that have been prepared by the Institute of Food Science &
Technology (IFST), the professional qualifying body for food=
=20
scientists and technologists; a UK-based body with=20
international interests.=20
<WWW address http://www.easynet.co.uk/ifst/>
=20
I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE
The goals of this newsgroup are:
1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.
2. To share experimental methods and improved teaching
techniques.
3. To announce job vacancies for food science and technology
professionals in all relevant fields.
4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.
5. To make available, and answer questions about, abstracts
of papers for publication or presentations.
6. To announce professional meetings, conferences, courses,
events, etc., world wide
7. To discuss general areas of interest inside food science
and technology.
=20
8. Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information
Please make sure that your post is related to the above goals
of the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:
sci.med.nutrition, rec.food.preserving, rec.food.cooking,
rec.food.recipes, alt.food.wine, alt.food.fat-free,=20
rec.food-veg, rec.food.veg.cooking, alt.support.diet
II. A LIST OF FOOD SCIENCE RELATED WEB SITES
The following is a list of food science related web sites. Some
of these may be of interest to food scientists reading this group.
This list has been created in an effort to bring food scientists
closer together on the internet. If you find a site that is not
mentioned in this list please email Paul King @ =
<mailto://pking@idirect.com>
or Ralph Blanchfield at <mailto://jralphb@easynet.co.uk>
1.ACADEMIC SITES -
There are many food science/edu web pages. This list does not
include every one. However, from these sites, one can link to many
more food science/academic related sites. This list will be updated
on a regular basis. Though the list is alphebetized, the words=20
'University' or 'University of' are ignored.
In addition, the web sites are sorted by country, as far as 1)
the available information, and 2) the country code of the web site
will allow. This is in light of the fact that the number of websites
suggested by our subscribers have grown considerably over the past
while, and some logical ordering is necessary. If your mailer, news=20
reader or text viewer can do a case-sensitive string search, you will=
=20
find that the spellings of the countries are capitalised.
AUSTRAILIA
Queensland University: <http://www.uq.oz.au/fst/>
AUSTRIA
Graz University of Technol, Div of Fd Chem: =
<http://www.cis.tu-graz.ac.at/ilct>
CANADA
Acadia University: =
<http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta: <http://www.afns.ualberta.ca/>
University of Guelph: <http://www.foodsci.uoguelph.ca>
University of Manitoba: =
<http://umanitoba.ca/agruculture/agriculture/html>
Memorial University of Newfoundland (MUN) Aquaculture program(Marine =
Institute):
<http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
<http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program: <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program: <http://www.ifmt.nf.ca/new_prog/adft.html>
Technical University of Nova Scotia: =
<http://www.tuns.ca:80/foodsci/>
DENMARK
Royal Vetarinary and Agricultural University: =
<http://www.foodsci.kvl.dk/>
FINLAND
University of Helsinki: =
<http://honeybee.helsinki.fi/MMETT/MMETT.HTM>
GERMANY
University of Hohenheim: =
<http://www.uni-hohenheim.de/~ltserv/engl-index.html>
ITALY
Bologna University (Italian; English pages under construction):
<http://metal.foodsci.unibo.it/>
Department of FS, Tech., and Microb. of the University of Milan (Italy):
(Italian) =
<http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>
JAMAICA
West Indies University (Under construction):=20
=
<http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>
THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
<http://www.spb.wau.nl/lmt/>
SPAIN
Spanish Institute of Agrochemistry and Food Technology
<http://www.iata.csic.es/>
SWEDEN
Lund University (Nutrition and Food Chemistry): =
<http://www.kc.lu.se/inl>
Lund University (Food Engineering): =
<http://www.livstek.lth.se/info/livstek.htm>
SWITZERLAND
Swiss Federal Institute of Technology (Zurich):=20
=
<http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>
UNITED KINGDOM
University of Huddersfield: <http://www.hud.ac.uk>
University of Leeds: <http://www.leeds.ac.uk/food.htm>
University of Leeds FS <http://www.food.leeds.ac.uk/>
Manchester Metropolitan University: <http://www.doc.mmu.ac.uk>
University of Nottingham: <http://www.nott.ac.uk>
Oxford Brookes University: <http://www.brookes.ac.uk>
University of Strathclyde:=20
=
<http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey: <http://www.surrey.ac.uk>
UNITED STATES
Arizona University: <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
<http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering =
course:
=
<http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
<http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List: =20
=
<http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University: <http://www.nysaes.cornell.edu/cifs/>
University of Delaware: =20
=
<gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida: =
<http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston: <http://5230.hilton.uh.edu>
University of Illinois: =
<http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association: =
<http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University: <http://www.dce.ksu.edu/dce/c11food.html>
University of Kentucky: =
<http://www.uky.edu/Agriculture/FoodScience/links.html>
University of Minnesota: <http://fscn1.umn.edu/pages.htm>
Mississippi State University: =
<http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
=
<http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock): =
<http://www.ansi.okstate.edu/>
Ohio State University: <http://www-fst.ag.ohio-state.edu/>
Oregon State University: =
<http://www.orst.edu/food-resource/food.html>
Purdue University: <http://www.foodsci.purdue.edu>
University of Reading: =
<http://www.reading.ac.uk/AcaDepts/af/home.html>
Rutgers University: <http://fs4.rutgers.edu/>
Texas A&M FS and Engineering: <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science: <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin: =
<http://uwrf.edu/food-science/welcome.html>
Virginia Tech: <http://www.vt.edu:10021/cals/foodsci/>
Washington State University: <http://av.fshn.wsu.edu/>
Wayne State University: <http://gallus.tamu.edu/nutr/nutr.html>
2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:
ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
a web search form at DejaNews <http://dejanews.com/>, you may access
all past postings in this (or any) newsgroup. The listings of the
postings will be in reverse chronological order. Where you see the su
bject line of this FAQ, follow that link, and the result is a copy of
our FAQ, but with a differnce: All of the web links mentioned in FAQ
1/1 become LIVE web links. Thus, if you access this FAQ posting via
DejaNews, all of the links mentioned below becom e live links which
can be followed to academic, commercial, or government sites
worldwide. The same is true on any other posting where a user may
make a passing mention of a web site.
Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
finding a html'ed copy of our FAQ through
http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
at
=
<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>.=20
It is better than DejaNews in that the FAQ is in the three parts that
we had intended; you need not press any icons for the next screenful
of text; and any mentioned links are still live, meaning you can use
their copy of our FAQ on Netscape to jump to an y site on the
internet that we have listed. This service is provided to us via the
University of Oxford. DejaNews can still be useful to look at past
postings.
This list will also be updated from time to time.
Agriculture and Agri-Food: <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists: =
<http://wwwnt.scisoc.org/aacc/>
ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
<http://www.asean.fishnet.gov.sg>
Australian Institute of Food Science & Technology (AIFST):
<http://www.dfst.csiro.au/aifst.htm>
Beer: =
<http://www.mindspring.com/~jlock/wwwbeer.html>
Beer: =
<http://www.mindspring.com/~jlock/rfdbeer.html>
Burnaby Cook-Chill Production Center:
=
<http//www.infinity.ca/foodinfoburnaby/foodctr.htm>
Canadian Org. of Nutritional Education (for educators and science =
journalists):
<http://www.hpb.ca:8080:8080/one>
CanWine <http://www.his.com/~fandl/canwine.html>
Center For Disease Control: <http://www.cdc.gov/>
Chemistry & Industry <http://ci.mond.org>
Code of Federal Regulations: <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
=
<gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center: <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites: =20
<http://www.upei.ca/~dkmackin/food.html>
Deja News Website: <http://dejanews.com>
Ed Blonz's FS site list: <http://www.blonz.com/blonz>
=46DA: <http://vm.cfsan.fda.gov/index.html>
=46DA Center for Food Safety & Applied Nutrition:
<http://vm.cfsan.fda.gov/index.html>
=46ederal Trade Commission (USA):<http://www.ftc.gov>
=46ood and Nutrition Information Center(FNIC): =20
<http://www.nalusda.gov/fnic.html>
=46ood Chemical News Homepage: <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA): <http://www.fooddude.com/>
=46ood Law Page: =
<http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
=46oodnet (Canada): <http://foodnet.fic.ca/>
=46unctional Foods For Health: <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page: <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
=
<http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
Health Inspector(Fd and Water Safety) =
<http://www.tripod.com/~ae858/index.html>
IFIC Foundation: <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
<http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
=
<http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST):=20
<http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT): =20
<http://www.ift.org>
International Food Information Council:=20
<http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
<http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association:=20
<http://www.lrfa.co.uk/lfra>
Maize genome project: <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: =
<http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: =
<http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page: <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research: =
<http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
=
<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Society of Chemical Industry <http://sci.mond.org>
Soybeans: <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
=
<http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page: <http://www.usda.gov/>
USDA Food and Nutrition Information Center:
=
<gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA Food Composition Tables: <http://www.nal.usda.gov/fnic/foodcomp>
USDA Nutrient Values of Foods: <http://www.fatfree.com/usda/usda.cgi>
Veggies Unite!: =
<http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine: =
<http://www.ee.pdx.edu/~timt/html/wine.html>
3.FOOD COMPANIES
Campbell Soup Company: =
<http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day <http://www.dole5aday.com/>
=46rito-Lay <http://www.fritolay.com>
Gerber Baby food: <http://www.gerber.com/>
Hershey: =
<http://www.hersheys.com/~hershey/welcome.html>
Kellogs: <http://www.kelloggs.com/>
Mars' M&Ms Homepage <http://www.baking.m-ms.com>
McCormick and Co. <http://www.McCormick.com>
Monsanto: <http://www.monsanto.com>
Nabisco: <http://www.nabisco.com/>
Quaker Oats: <http://www.quaker-oats.com/>
The Snack food Association: <http://www.usii.net/sfa/>
NutraSweet: <http://www.nutrasweet.com/>
* If anyone knows of any other web sites, email: Paul King @=20
<mailto://pking@idirect.com> or Ralph =
Blanchfield at=20
=
<mailto://jralphb@easynet.co.uk>
4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-
BEEF-L: A mailing list and discussion group for beef specialists
in university, government and commercial activities.
=
<mailto://listproc@listproc.wsu.edu>
CANWINE: is an unmoderated mail discussion group formed to look
at the whole spectrum of Canadian wines and the Canadian wine
industry. To subscribe to CANWINE, send the message (no subject
line): subscribe canwine to: =
<mailto://canwine-request@his.com>
CHAPHALL: The Chappel-Hall Books mailing list. Chappell-Hall is
a publishing company that publishes food science books, among others.
Send an email with the message "subscribe chaphall-fst [your email
address]" to: =
<mailto://majordomo@list.chaphall.com>
example: subscribe chaphall-fst pking@idirect.com
DNH-PILOT The Diet, Nutrition and Health project mailing list
covers sociology, food science and technology, agricultural economics
and psychology. Researchers in academic institutions across the
European Union, hopefully together with industrial partners and with
some external funding, are involved. To subscribe send email to:
=
<mailto://dnh-pilot-request@mailbase.ac.uk>
FDMKTNEWS-MG Once a month you get a short summary of prices and
availability of foods in the US. Sometimes, comments on new
regulations, etc. Send email to: almanac@oes.orst.edu, with the
message: subscribe fdmktmews-mg Food-for-thought ] This list is
primarily intended as a forum for discussions on all aspects of food
and eating across different disciplines. The list also provides a
bulletin board for notices of meetings, employment opportunities, new
publications etc. =
<mailto://mailbase@mailbase.ac.uk>
FISH: To subscribe to the Fish Mailing List, send email to
<mailto://majordomo@angsana.ncs.com.sg> with one of the following
commands in the body of the message. You may leave the subject line
blank. To subscribe to the Fish Mailing List enter "subscribe fish"
(excl using quotes) in the body of your email to them. For a list of
other commands and subscription options enter: "help" in the body of
your email. If your mailer adds a signature, then you need to include
the word "end" at the last line of your message body . Commands in
the Subject line are NOT processed. =
<mailto://majordomo@angsana.ncs.com.sg>
FOOD-COMP: This is a list dealing with food composition and =
data:
Subscription (handled manually) =
<mailto://food-comp-request@infoods.unu.edu>
Articles: =
<mailto://food-comp@infoods.unu.edu>
FOODENG A list for discussion and announcements on food =
engineering =20
topics and events.=20
Subscription (automatic): =
<mailto://listproc@ucdavis.edu>
with the body of message reading only: "SUBSCRIBE FOODENG yourname".=20
Articles: =
<mailto://foodeng@ucdavis.edu>
FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
food, and a bulletin board for relevant announcements. Send articles =
to:
=
<mailto://food-for-thought@mailbase.ac.uk>
Subscription (automatic): =
<mailto://mailbase@mailbase.ac.uk>
with the body of message containing only: "JOIN FOOD_FOR-THOUGHT =
yourname"
FOOD-LAW : to discuss latest developments in food law and
regulatory issues and to share course outlines and curricula. The =
subscribe=20
instructions are: "send the comand: "subscribe food-law <your name>" =
as the
only text of an e-mail message to=20
=
<mailto://listserv@listserv@vm1.spcs.umn.edu>
Articles: =
<mailto://food-law@vm1.spcs.umn.edu>
FOODSAFE This is a mailing list and discussion group for food =
safety
specialists in city, county and other settings. Food safety alerts
are posted to this list when appropriate. The subscribe instructions
are: send the command: "subscribe foodsafe yourname youremail" as the
body of your e-mail message to: =
<mailto://majordomo@nal.usda.gov>
Articles (Members only): =
<mailto://foodsafe@nal.usda.gov>
FOODWINE Designed to facilitate discussion among those seriously
interested in the academic study of food and its accompaniments in
the 1990's. Send a subscription request to:
=
<mailto://listserv@cmuvm.csv.cmich.edu>
J-FOOD-L Discussion of Japanese food, exchange of recipes.
=
<mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>
OZWINE Wines of Australia and New Zealand. To subscribe to
OZWINE, please send the following command in the body of your email
letter to =
<mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
With "subscribe ozwine <your name>" being the only text of your =
email.
IFT : This is intended for IFT Food Science Communicators and
other food scientists and technologists approved by the group. Its
purpose is to permit very rapid dialogue on fast-breaking public and
media issues affecting the food science and technology profession.
=
<mailto://ift@lists.acs.ohio-state.edu>
FOODSCI. This is a closed list, restricted to academic food
science administrators (department chairs, heads, deans or
directors). Only they may subscribe (and hence receive e-mails), but
anyone can post to it. It is intended to enable a single notice to be
sent to them all =
simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>
FOOD & NUTRITION SPECIALISTS: =
<mailto://fnspec_mg@ecn.purdue.edu>
NUTRITIONAL EPIDEMIOLOGY: =
<mailto://nutepi@db0tuill.bitnet>
5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended =
texts and
reference books which would be useful to both food scientists and non =
food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis.=20
The format of these entries are loosely based on the Journal of Food =
Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.
Where you would normally see "food" as part of the "SUBJECT" field, as in=
"food
additives" or "food chemistry", the word "food" is dropped.
ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the =
Chemical
Analysis of Foods. 1st edition. Boston: Jones and Barlett. ISBN
0-86720-826-0. This is an excellent introduction to the field, =
and a =20
good "refresher" even for more experienced food chemists.
ANTIMICROBIALS: Davidson, P.M. and Branen, A.L.(1993). =
Antimicrobials=20
in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.
ADDITIVES: Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
Food Additives. New York: Marcel Dekker. ISBN 0-8247-8046-9.
BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd =
ed.
Benjamin-Cummings. ISBN? Very good, very mechanistic general =
biochem=20
textbook.
BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed. =
Freeman (?).
ISBN? Less mechanistic, but it's pretty much the standard in many=
=20
medical schools.
CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry. =20
Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from =
German=20
by Dr D Hadziyev. Title in German: Lehrbuch der =
Lebensmittelchemie (2nd=20
edition).
CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: =
Marcel=20
Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty =
much the
standard food chemistry textbook in Food Science departments in =
the=20
United States and Canada.
MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. =
539 pp.
Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food =
Preservation.=20
Part 3:Contamination and spoilage. Part 4:Foods and Enzymes =
Produced by
Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, =
and
inspection.
NUTRITION: Newstrom, Harvey(1993). The Nutrients Catalog.
Jefferson, North Carolina: McFarland & Company, Inc. ISBN:
0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type,=
5
appendices, index, $65.00. Monologs on 39 vitamins (subdivided =
into 185
different chemicals), 43 minerals, 24 aminos, and 6 =
macronutrients.
covering nutrient names, classifications, different chemical =
forms,=20
deficiency symptoms, side-effects, toxicity symptoms, inhibiting=20
factors, helping factors, food sources with measured content =
levels, +/-
variance in content measurements, possible application uses, =
nutritional
dosages, therapeutic dosages, experimental dosages, toxic =
dosages, 11
different versions of the USRDA and related regulations, and =
special
warnings.
ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). =
Organic=20
Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: =
0-534-05088-3.
GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
encyclopedia of chemicals, drugs, and biologicals. 11th Edition. =
Rahway,
NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information=
on=20
just about every organic compound for which there is either a use=
for,=20
or a topic of scientific interest.
6. BOOK PUBLISHERS' WEB SITES
Chapman and Hall =
<http://www.thomson.com/chaphall/foodsci.html>
National Academy Press <http://www.nap.edu>
III. A LIST OF COMMON ABBREVIATIONS
It is not expected that you know and use all of the
abbreviations listed below. This list should be used as a reference
in the event you come across abbreviations that confuse you, or can't
remember.=20
They include names of organisations, scientific abbreviations,
and common chemical symbols, derived largely from the Merck Index.
References given in braces {}. Where {Stryer} appears, refer to=20
Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no =
reference =20
appears the shorthand is suggested by the author. For suggestions and=
=20
additions email to <pking@idirect.com>. For brevity all except the =
most=20
common organic compounds are left out. Also left out are most of the=20
units of measurement; both metric and Imperial.=20
Also not included on this list are the generic abbreviations for
the Internet, such as BTW, IMHO, or RTFM. You can get those in
newsgroups of the "news.*" hierarchy, notably news.answers,
news.announce.newusers, and for further help on these and other
matters having strictly to do with the internet, post your queries
to: news.newusers.questions.
ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in=20
the past on the matter of the transmission of superscripts and =
subscripts=20
over the Internet. Since we are all limited to the ASCII character =
set, one=20
cannot easily change typeface or fonts in a way that would be =
transmittable=20
in the bodies of email messages or news messages. A case in point is =
the
variable which reports the "heat effect" or "sterilisation effect" of
a thermal process, called F. F is usually reported in the context of
two other variables, z (the change in temperature needed for a
tenfold increase in the amount of bacterial spores killed), and T
(the core temperature of the can). In normal circumstances, we would
write F with z as the superscript and T as the subscript.
If we followed the old conventions used in this FAQ for
reporting F, we would have to write: F^z_T, which appears illegible.=20
Instead, we suggest a new convention which will make things clear for=
=20
everyone. Report your variable with your parameters "spelled out" in=20
parentheses. For example: F(z=3D10 degC; T=3D121.1 degC). Since the =
ASCII =20
character set also has no "degree" symbol, these have to be "spelled =
out"=20
as well. The abbreviation for "degrees Celsius" was taken from the =
list=20
below.
^ Exponent (as in 6.022x10^23, i^(-1/2), e^k)
_ Subscript (as in E_p (potential energy))=20
/ Fraction (as in 1/2); as below to separate =
abbreviations=20
(as in UDP/UMP/UTP); per (as in km/h)=20
~ Approximately equal to; proportional to=20
=3D Equal to=20
!=3D Not equal to {C++ programming convention}=20
=3D=3D Equivalent {C++ programming convention}=20
!=3D=3D Not equivalent=20
> Greater than=20
>> Much greater than=20
< Less than (the Pac Man always eats the larger value :-)=20
<< Much smaller than=20
>=3D Greater than or equal {programming convention}=20
<=3D Less than or equal {programming convention}=20
+/- Plus or minus (note the special use of the slash)=20
|| Parallel=20
! Factorial=20
@ At (as in "500g of lettuce @ $0.45/kilogram")=20
* or x Multiplication=20
A Adenine; Adenosine; absorbance (extinction) {Merck}; The=20
conjugate acid of an acid-base pair=20
Ac Acetyl; Acetic {Merck}=20
AcOAc Anhydrous Acetic Acid=20
AcOH Acetic Acid {Merck}=20
AcOEt Ethyl Acetate {Merck}=20
Acetyl CoA Acetyl coenzyme A=20
AcylSCoA Acyl coenzyme A=20
ACS American Chemical Society {Merck}=20
ADP Adenosine diphosphate=20
AIFST Australian Institute of Food Science & Technology=20
alc Alcohol(ic); Ethanol; Ethyl Alcohol {Merck}=20
alk Alkali(ne)=20
AMP Adenosine Monophosphate=20
amt(s) Amount(s) {Merck}=20
aq aqueous=20
ATCC American Type Culture Collection=20
atm atmospheres; atmoshperic=20
ATP Adenosine triphosphate=20
ATPase Adenosine triphosphatase=20
AW Atomic weight=20
Aw Water activity=20
B Asparagine or aspartic acid {Stryer}; The conjugate base =
of an=20
acid-base pair=20
BBSRC Biotechnology and Biological Sciences Research Council =
(UK)=20
bp Base pair; boiling point; boils; boils at; boiling=20
at <temp> {Merck}=20
BP British Pharmacopeia {Merck}=20
BPC British Pharmaceutical Codex {Merck}=20
BOD Biochemical oxygen demand {Merck}=20
BSA Bovine Serum Albumin=20
BSE Bovine Spongiform Encephalopathy=20
Btu British thermal units=20
Bu Butyl=20
cal Calorie(s)=20
calc Calculate(d) {Merck}=20
cAMP Cyclic AMP=20
cc Cubic centimeter (milliliter)=20
CDP Cytidine 5'-diphosphate=20
cf Compare (confer) {Merck}=20
cGMP Cyclic GMP=20
CHO Carbohydrate=20
CI Color Index (British) {Merck}=20
Ci Curie {Merck}=20
CIFST Canadian Institute of Food Science & Technology=20
CMC Carboxymethylcellulose {cf Merck: CM-cellulose}=20
CMP Cytidine 5'-monophosphate=20
CNS Central Nervous system=20
CoA/CoASH Coenzyme A=20
Conc Concentrated; Concentration {cf Merck: concn}=20
Cp Heat capacity, constant pressure=20
CP Chemically pure {Merck}=20
cpd Compound; critical-point drying=20
CTP Cytidine 5'-triphosphate=20
Cv Heat capacity, constant volume=20
d Density {Merck}=20
d- dextrorotatory {Merck}=20
D12 12th Decimal Reduction=20
deg Degree(s)=20
degC Degrees Celcius=20
degF Degrees Fahrenheit=20
degK degrees Kelvin=20
degR degrees Roentgen=20
deriv Derivative=20
DFO Department of Fisheries and Oceans (Canada)=20
dil Dilute(d) {Merck}=20
DNA Deoxyribonucleic acid=20
DNAase Deoxyribonuclease=20
DMSO Dimethylsulfoxide=20
dp Degree of polymerisation=20
ds Double stranded=20
E Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) =
(see also=20
the entry for ^ )
(E)- Entgen (German for opposite) in naming cpds=20
ECSAFoST East, Central and Southern African Federation of =
Food=20
Science & Technology=20
ed Edition {Merck}; editor=20
eds Editors {Merck}; editions=20
ED Effective dose=20
EDTA Ethylenediaminetetraacetic acid. Also: Edathamil; =
Havidote;=20
Edetic acid; and Versene Acid. {Merck}=20
EFFST European Federation for Food Science & Technology=20
eg For example (exempli gratia) {Merck}=20
ELISA Enzyme-linked immunosorbent assay=20
EPA Environmental Protection Agency (of the United States)=20
eq/eqn Equation {Merck}=20
equilib Equilibrium {Merck}=20
equiv Equivalent=20
Et- Ethyl=20
et al And others (et alii) {Merck}=20
EtOH Ethanol; Ethyl Alcohol=20
evap Evaporated; evaporation {cf. Merck: evapn}=20
EU European Union (was the European Common Market)=20
F The Sterilisation Effect (see notes above on scripting)
FAC Food Advisory Committee (of the United Kingdom)=20
FAO Food and Agriculture Organisation (of the United Nations)=20
FAQ Frequently-asked question file (this file)=20
fd Freeze-dried; Freeze-drying=20
FDA Food and Drug Administration (of the US; also USFDA)=20
FD&C The US Food, Drug, and Cosmetic Act {Merck}=20
ff Pages following (as in "see page 23, ff")=20
FIFSTA Federation of Institutes of Food Science & Technology of =
ASEAN=20
fp Freezing Point=20
FP Flavoprotein=20
FS Food Science=20
FT Fourier Transform(ation)=20
G1P Glucose phosphate=20
G3P Glyceraldehyde-3-phosphate=20
G6P Glucose-6-phosphate=20
GABA Gamma aminobutyric Acid=20
GC Gas chromatography/ Gas Chromatograph=20
GDP Guanosine-5'-Diphosphate=20
gi Gastrointestinal (tract)=20
GlcA Gluconic Acid {Merck}=20
GMP Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good=20
Manufacturing Practice
GTP Guanosine-5'-Triphosphate=20
HACCP Hazard Analysis Critical Control Point=20
HAZOP Hazard and Operability Studies=20
Hb Hemoglobin=20
HbCO Carbon Monoxide Haemoglobin=20
HbO2 Oxyhaemoglobin=20
HDL High-density lipoprotein=20
HPLC High-Pressure (performance, power) Liquid Chromatography =
{Merck}=20
HSA Human Serum Albumin=20
HWC Health and Welfare Canada=20
IARC International Agency for Research on Cancer {Merck}=20
ICC Interstate Commerce Commission (USA) {Merck}=20
IDP Inosine-5'-diphosphate {Merck}=20
ie That is; that is to say (id est) {Merck}=20
IEF Isoelectric Focusing {Merck}=20
IFIC International Food Information Council
IFSTI Institute of Food Science & Technology of Ireland=20
IFST Institute of Food Science and Technology=20
ig Intragastric=20
IMP Inosine-5'-monophosphate {Merck}=20
incl Including {Merck}; included=20
inorg Inorganic=20
insol Insoluble=20
IR Infra-red=20
ISO Internal Organisation for Standardisation {Merck}=20
ISO 9000 An extension of GMP (which see) and TQM (which see),=20
expanded to an internationally recognised set of quality=20
control standards through improved documentation systems.=20
ITP Inosine-5'-triphosphate {Merck}=20
IU International Unit=20
IUC International Union of Chemistry {Merck}=20
IUFoST International Union of Food Science & Technology=20
IUPAC International Union of Pure and Applied Chemistry=20
iv Intravenous=20
J Joule(s)=20
l- levorotatory=20
LC Lethal Concentration {Merck}=20
LC50 LC for 50% of animals tested=20
LD Lethal Dose {Merck}=20
LD50 LD for 50% of animals tested=20
LDL Low-Density lipoproteins=20
log Common logarithm (Base 10)=20
logn Base n logarithm, where n is a base number (as in log2)=20
loi Limit of impurities {Merck}=20
ln Natural logarithm=20
LPS Lipopolysaccharide=20
MAC Maximum allowable Concentration {Merck}=20
MAFF Ministry of Agriculture, Fisheries, and Food (of the UK)=20
max Maximum; maxima {Merck}=20
Mb Myoglobin=20
MbO2 Oxymyoglobin {Merck}=20
MCA Manufacturing Chemists Association (USA)=20
mcg Microgram=20
mCi Millicurie=20
Me/Met Methyl=20
MetOH/MeOH Methanol; methyl alcohol=20
mfg/mfr Manufacture; manufacturing {Merck}=20
min Minimum; minutes=20
MLD Minimum lethal dose=20
MO Microorganism; Molecular Orbital=20
MOA Ministry of Agriculture (Canada)=20
MOEE Ministry of Environment and Energy (Canada)=20
mp Melting point=20
ms- Meso (internally compensated) {Merck}=20
MS Mass spectrometry=20
mw Molecular weight=20
n The Omega carbon (as in n-6 for "omega-6"); Avogandro's=20
number; number of moles (as in PV=3DnRT).=20
NAD+/NADH Nicotinamide adenine dinucleotide (reduced)=20
NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced)=20
NBS National Bureau of Standards (USA)=20
NCAHF National Council Against Health Fraud (USA)
NCTC National Collection of Type Cultures (USA)=20
NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside=20
ng Nanogram=20
NIOSH National Institute for Occupational Safety and Health =
{Merck}=20
nm Nanometers=20
NMR Nuclear Magnetic Resonance=20
NRDC National Research Development Corporation (USA) {Merck}=20
NSAID Non-Steroidal anti-inflammatory drugs {Merck}=20
NSC National Service Center (USA) {Merck}=20
NSERC National Science and Engineering Research Council (Canada)=
=20
NSF National Science Foundation (USA)=20
NZIFST New Zealand Institute of Food Science & Technology=20
o- Ortho=20
O Oxygen; denoting attachment to an oxygen atom {Merck}=20
OAA Oxaloacetate=20
OD Optical density=20
OSHA Occupational Health and Safety Act (USA) {Merck}=20
OsM Osmolar=20
p- Para=20
Pa Pascal=20
PABA Para-Aminobenzoic Acid=20
PAGE Polyacrylamide gel electrophoresis=20
pH The negative base-10 log of the H+ concentration=20
pK The negative base-10 logarithm of the equilibrium =
constant,=20
K, for the reaction in question.=20
ppb Parts per billion=20
ppm Parts per million=20
ppt Precipitate(d)
Pr n-Propyl=20
Q Glutamine {Stryer}; Coenzyme Q (ubiquinone)=20
QA Quality Assurance=20
QC Quality Control=20
qv which see (quod vide) {Merck}=20
R Arginine {Stryer}; Universal gas constant; alkyl group =
{Merck}=20
(R)- Rectus (Right) (naming groups around a central carbon) =
{Merck}=20
RIST Radioimmunosorbent test {Merck}=20
RNA Ribonucleic acid=20
hnRNA Heterogenous nuclear RNA=20
mRNA Messenger RNA=20
nRNA Nuclear RNA=20
rRNA Ribosomal RNA=20
snRNA Small Nuclear RNA=20
tRNA Transfer (soluble) RNA=20
RNase Ribonuclease=20
RNI Recommended Nutrient Intakes for Canadians=20
RTECS Registry of Toxic Effects of Chemical Substances=20
s- symmetrical=20
S Serine {Stryer}; Sulfur; denoting attachment to S=20
(S)- Sinister (left) (Opposite of R) {Merck}=20
sc Subcutaneous=20
SDS Sodium Dodecyl Sulfate=20
sec Seconds=20
sec- Secondary; attachment to secondary carbon=20
sg/sp gr Specific gravity=20
SI International System of Units=20
sol Soluble; solubility=20
ss Single stranded=20
STP Standard Temperature and Pressure=20
sym- Symmetrical=20
T Threonine {Stryer}; Temperature=20
T(1/2) Half-life=20
TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck}=20
TDT Thermal death time (for MO's (which see))=20
temp Temperature=20
tert- Tertiary; denoting attachment to tertiary carbon=20
Tris tris(hydroxymethyl)aminomethane=20
TQM Total-Quality Management=20
UDP/UMP/UTP Uridine di/mono/triphosphate=20
UKFFoST UK Federation for Food Science and Technology=20
USD United States Dispensatory {Merck}=20
USDA United States Department of Agriculture {Merck}=20
USFDA The United States Food and Drug Administration (also FDA)=20
USP United States Pharmacopeia {Merck}=20
uv Ultraviolet
v Volume; volt(s)=20
VLDL Very Low-Density Lipoproteins=20
vol Volume=20
vs Versus
v/v % Volume in volume {Merck}=20
WHO World Health Organisation (United Nations)=20
wt weight=20
w/v % Weight in volume {Merck}=20
w/w % Weight in weight {Merck}
Z Glutamine or glutamic acid {Stryer}; Z-Value - the change =
in=20
temperature needed to change TDT by a factor of 10.=20
(Z)- Zusammen (German for together) - or "Zame Zide" from my=20
organic chemistry days :-) {Merck}
*************************************************************************=
**
END OF FILE 1/3
CONTINUED ON FILE 2/3=20
----=_3565017612032960f929449.MFSBCHJLHS
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Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
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Summary: Answers to legal, science, health, and industry questions=20
concerning food science. Also has a list of abbreviations of=20
significance to food science. Persons wishing to post to=20
sci.bio.food-science are advised to read this FAQ first.
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RE-POST: FAQ 2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
See 1/3 for preliminary notes and changes to this FAQ. See this part also=
for a
list of food science related sites or a list of abbreviations.
See 3/3 for general questions and answers about food science.
*************************************************************************=
******
IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS
In the following list of definitions of food-related words and
phrases, some of the items relate to the requirements under UK and/or
European laws, regulations or Codes of Practice. In the near future
anther list will be given referring to the requirements under US laws
and regulations, and, in time, those of other countries.
Any questions or comments about these definitions and
interpretations should be directed to: <jralphb@easynet.co.uk
INTRODUCTION
In 1987, the Technical and Legislative Committee (TLC) of the
Institute of Food Science & Technology, conscious that many
descriptions of, or claims about, foods were made using ill-defined
terms which were potentially misleading, set out to remedy that
situation. Making use both of published material and the expertise of
the Committee, it prepared and issued objective "definitions" for
certain key words, a few of which were not considered potentially
confusing but merely useful to include.
The intention was not strict definitions in the dictionary
sense. Some were accounts or interpretations of the limitations
within which the use of a particular term was justified. Moreover,
the intention was not to produce a comprehensive dictionary of
food-related terms, but rather a guide to food scientists and
technologists, and others professionally concerned with descriptions
of foods, particularly in labelling and advertising. In 1989, the
list was expanded and published in Food Science & Technology Today 3
(2), 128-9.
In the period since that publication, some of those terms have
been "officially" defined in legislation, official guidelines or
Codes of Practice - and it is gratifying to note the extent to which
these follow the lines of the definitions in the 1989 document. In
the same period, members of IFST and of the Association of Public
Analysts have suggested additional terms that are in common usage but
are ill-defined or sometimes misused. Accordingly, the two
professional bodies have decided to produce jointly an updated list.
The list given here includes some terms that were in the 1989
list (in some cases modified or updated); and some terms that have
been defined in the interim in legislation or in codes or guides.
Many of the terms listed here have wider connotations in relation to
which they may be defined or interpreted; but here it is only the
food-related usage that is addressed.
We draw attention to the category Marketing Terms at the end of
this document, in which have been listed a number of terms often used
without real meaning in relation to manufactured food products.
As before, it is hoped that the use, by professionals, of these
definitions and interpretations will help to minimise confusion and
misleading use of the terms. With any such exercise, some readers
will have differing views on individual items, or on the desirability
of including other terms. IFST and APA will be glad to receive
constructive comments from members, for consideration when this
document is next revised and updated.
Finally, it is pointed out that definitions other than those
derived from EU or UK legislation, and all interpretations expressed
here, are opinion, albeit opinion based on the views of the experts
involved in their compilation. The information in this document may
not be taken as binding on Public Analysts or enforcement =
authorities,
and, in the event of dispute, only the courts can decide.
Malvern =
Barnett
J Ralph =
Blanchfield
Biopolymer=20
A compound consisting of repeating units of a single
biologically produced molecule, either straight chain or branched,
e.g. amylose, amylopectin and cellulose.
Biotechnology
The application of biological science to the production,
modification or processing of materials. It encompasses
long-established activities such as traditional plant and animal
breeding, brewing, bread-making and effluent treatment, and the more
modern techniques of genetic modification and the use of fermentation
technology for the production of some novel protein foods. Though
meal preparation is arguably a form of biotechnology, it is already
covered in other newsgroups, such as rec.cooking.* hierarchy.
Boiled
Having been cooked in boiling water (or, by extension, by
steaming, as in 'boil-in-the-bag').
Chilled food
Perishable food which, to extend the time during which it
remains wholesome, is kept within a specified range of temperature
usually between 2 and 8 degC.
Chilled food chain
The sequence of temperature controlled operations after initial
harvesting, and including chilled transport, cooling during and after
production, chilled storage, distribution and retailing, through to
domestic storage until preparation for final consumption.
Comercial Sterility
A sterile product is one free from viable microorganisms, i.e.
those capable of reproducing under optimum conditions for growth.
'Commercial sterility' is a term commonly used in the canning
industry meaning the condition achieved by the application of heat
sufficient to render the processed product free from viable
microorganisms (including those of known public health significance),
capable of growing in the food under normal non-refrigerated
temperatures at which the food is likely to be held during
distribution and storage.
Convenience food
A manufactured product requiring little or no preparation (other
than heating, diluting or dissolving in water, where appropriate)
before consumption.
Cooked
Having been subjected to a heating process sufficient to render
the food suitable for consumption.
Critical control point
Any point in a specific food system where loss of control may
result in an unacceptable risk.
Crude fibre
The structural component of the plant cell wall being the
residue obtained after consecutive acid and alkali digestion of a
food or food material. Crude fibre is determined for nutritional
declarations on animal feeding stuffs and also for defining brown
bread in the Bread and Flour Regulations 1984.
Dairy
When used as a descriptive term for food, refers exclusively to
milk and milk products. In the EU its use is legally governed by
Council Regulation 1898/87 on the Protection of Designations used in
the marketing of Milk and Milk Products, as supplemented by
Commission Decision 888/566/EEC. Help in interpreting some of these
provisions was given by a MAFF Guidance Note (November 1989). The
Council Regulation was subsequently implemented by the UK in the Milk
and Milk Products (Protection of Designations) Regulations 1990.
Dehydrated (food)
Food or food products from which all but a small percentage of
the water has been removed under controlled conditions.
Designer food(s)
See Functional Foods and Marketing Terms.
Disinfection
The application of effective chemical or physical agents or
processes to a cleaned surface or to a water supply to reduce the
number of microorganisms to a level consistent with good hygiene
practice.
Dietary fibre
In scientific terms, dietary fibre is a mixture of components
derived from plant cell wall material and non-structural
polysaccharides, as well as non-starch polysaccharides added to
foods. It includes non-digestible polysaccharides such as cellulose,
hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
point of view, some authorities also include 'resistant starch' (i.e.
starch that is resistant to enzymic degradation, usually as a result
of processing).
Currently, there is no universally accepted method for
determination of dietary fibre. For some years the UK Ministry of
Agriculture, Fisheries and Food (MAFF) has adopted the definition,
for the purposes of label declaration, that dietary fibre is
non-starch polysaccharides as determined by the Englyst method; but
in Guidelines issued in March 1994, MAFF indicated that analysts may
use any other methods which give similar results. The Englyst method
excludes resistant starch. Most EU countries and the USA use the AOAC
Prosky method. This method includes resistant starch and the value
for dietary fibre obtained is therefore invariably higher than that
by the Englyst method. It should be noted, however, that no
recognised analytical method fully corresponds to biological
performance.
Emulsion
A term descriptive of a food or food material consisting of a
stable blend of two or more otherwise immiscible liquids, usually an
oil and an aqueous phase, achieved by appropriate physical means and
usually with the incorporation of emulsifying and stabilising agents.
Enriched
See "fortified foods"
=46ast Food
This term is not descriptive of food per se, but categorises a
type of catering outlet, providing, within seconds of being ordered,
counter delivery of freshly-prepared food items capable of being
eaten without cutlery. This delivery is mainly dependent on
scheduling based on accurate anticipation of fluctuating demand, a
production system and staff capable of keeping pace with it, and
sufficient counter servers to minimise queuing. Because some foods
(e.g. burgers) have lent themselves more readily to this type of
operation, the term has come to be applied to them too.
=46ermentation
The process of chemical change in animal or plant material,
catalysed by enzymes of biological origin. It may be intended, as in
brewing of beer or vinegar, or unintended and undesirable, as in food
spoilage.
=46ermented (food)
Food material having been subjected to fermentation
=46ibre
Sometimes used synonymously with "dietary fibre" including in
European and UK nutrition labelling legislation
=46lavour/flavoured
The term 'flavour' may have reference to sensory quality of a
food as perceived by a combination of smell and taste. When used as a
noun, 'flavour', for which the legally correct term is 'flavouring',
is defined in the UK Flavouring in Food Regulations 1992 as a
material used to impart odour, taste or both to a food.
=46ood
The Codex Alimentarius defines 'Food' as "any substance, whether
processed, semi processed or raw, which is intended for human
consumption and includes drink, chewing gum and any substance which
has been used in the manufacture, preparation or treatment of food,
but does not include cosmetics or tobacco or substances only used as
drugs".
In the UK Food Safety Act 1990, 'food' is defined as including
drink, food ingredients, food additives, chewing gum and similar
substances, but excluding live animals or live fish (unless consumed
alive), animal feeds, controlled drugs and medicinal products bearing
a product licence. This definition states what 'food' includes and
excludes (similarly to the latter part of the Codex definition) but
it is deficient in failing to define what food is.
=46ood hygiene
All environmental factors, practices, processes and precautions
involved in protecting food from contamination by any agency, and
preventing any organism present from multiplying to an extent that
would expose consumers to risk or result in premature spoilage or
decomposition of food.
=46ortified (food)
Three separate circumstances may be defined: Restored, enriched,
and fortified foods, as described here:
Restore
the addition of nutrients to foods in order to restore the=
level
of those nutrients that were originally present, but have been
destroyed or lost in processing.
Enrich
The addition to a food of one or more nutrients which =
were
already present in that food in lower than desirable amounts.
Fortify
The addition to a food of significant quantities of a =
nutrient
that was not originally present in that food or was present only=
in
nutritionally insignificant amount.
=46ree from ....
For food to be described as 'free from X' (or by terms having a
similar import) the food, at the point of sale, must be either free
from X when tested by a standard reference method of analysis or it
must contain no more than a specified maximum of X.
=46ree from added ....
If a food in its original state contains X, it may be described
as 'free from added X' (or by terms having a similar import) only if
no X has been introduced, directly or indirectly, via any ingredient
or during production, manufacture, processing, packaging, storage,
distribution or point of sale. MAFF Guidelines (1993) specify that
'no added sugar' means that no sugars, or foods composed mainly of
sugars, should be added to a food or any of its ingredients; and that
'no added salt' means that no salt or sodium compounds should be
added to the food or to any of its ingredients.
It should be noted, however, that in the instance of a food
which strictly complies with the foregoing but itself has a high
sugar content (for example date paste) the description 'no added
sugar', though true, could be held to be misleading (Section 3(2) of
the Trade Descriptions Act 1968).
=46resh
The condition of a short shelf-life perishable unprocessed food
prior to perceptible evidence of physical, chemical or
microbiological change. Fresh is normally applied to unprocessed
foods e.g. fresh eggs, fresh meat, showing that they are in their
original state. It is also used in apparently contradictory terms,
e.g. fresh pasteurised cream to distinguish it from more highly
processed sterilised cream.
=46unctional
Fulfilling a specific physical, chemical or biological function.
=46unctional food(s)
All foods are functional, and to term some (as distinct from
others) as 'functional' is illogical. The term is one of the
marketing-coined names (others are 'neutraceuticals' and 'designer
foods') to categorise foods which are considered or claimed to offer
specific health benefits while avoiding the requirement to be
licensed medicines (See Marketing terms, below).
Genetic modification
see FAQ in section V (including within-species and
trans-species) Part 2, Q 7, 8, and 9
Genetically modified-See FAQ same sections as above
Genuine
'Genuine' in connection with foods means an authentic type or
source. It serves to distinguish ingredients which might otherwise be
synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
may establish the origin or type of a food (e.g. genuine Manzanilla
olives, genuine Italian olive oil).
GMP
'Good manufacturing practice' (GMP) is that part of a food
control operation aimed at ensuring that products are consistently
manufactured to a specified quality appropriate to their intended
use. It thus has two complementary and interacting components; the
manufacturing operation itself and the control system and procedures.
Reference should be made to the IFST publication 'Food and Drink -
Good Manufacturing Practice: A Guide to its Responsible Management'.
(3rd Edition, 1991).
HACCP
Hazard Analysis Critical Control Point (HACCP) is a preventive
system of food control. It involves examining and analysing every
stage of a food-related operation to identify and assess hazards
(q.v., below); determining the 'critical control points' (q.v.,
above) at which action is required to control the identified hazards;
establishing the critical limits that must be met at, and procedures
to monitor, each critical control point; establishing corrective
procedures when a deviation is identified by monitoring;
documentation of the HACCP plan and verification procedures to
establish that it is working correctly.
HAZOP
Hazard and Operability Studies (HAZOP) is a systematic
structured approach to questioning the sequential stages of a
proposed operation in order to optimise the efficiency and the
management of risk. Thus, the application of HAZOP to the design of a
proposed food-related operation, should result in a system in which
as many critical control points as possible have been eliminated,
making the subsequent application of HACCP during subsequent
operations much easier to carry out.
Hazard
Any intrinsic property of a system, operation, material or
situation that could, in certain circumstances, lead to an adverse
consequence. In food terms, this particularly refers to an adverse
consequence (health risk or loss by spoilage) to the consumer.
Health food
This is essentially a marketing term, the meaning of which has
never been clear. There is no legal basis and no evident objective
justification for the term, which implies a superiority over foods
not so described. So-called health foods fall into four main
categories, namely
1) products in respect of which there is adequate scientific
substantiation for the specific permissible nutrition and/or health
claims made, and which are labelled in accordance with relevant
legislation;
2) those in respect of which there is 'folklore' and some
scientific evidence for the claims, but falling short of
substantiation;
3) those making claims for which there is little or no
scientific evidence;
4) other products that are frequently sold in health food shops
e.g. 'wholefoods' (q.v.).
It should be noted that some products in categories 2 and 3 have
given rise to concerns about their safety, which, in certain cases,
have led to prohibition.
Hermetically sealed container
Strictly, an 'hermetically sealed container' is one that is
sealed so as to be air-tight. Commercially sterile food products may
be packed in non-metallic containers that are not completely
air-tight. In the latter context, an 'hermetically sealed container'
has been defined as one that is designed and intended to be secure
against entry of microorganisms.
High in .....
Complying either with a declared or, where existing, a
legally-specified minimum, or a legally-specified percentage increase
compared with a product not making a "high in" claim for the
parameters involved."
Higher in (increased) .....
Complying either with a declared or, where existing, a
legally-specified percentage increase compared with a product not
making such a claim, for the parameter involved.
Home made
This term has no defined meaning but it implies that a food has
been prepared on a small scale, either on domestic premises or
premises not associated with large scale manufacture.
Improved
Primarily a marketing term, and sometimes used in conjunction
with 'new', it may cover a wide variety of circumstances, including
minor cosmetic changes, cost-cutting changes, and formulation changes
to make the product more acceptable to purchasers. It is the latter
case that most properly justifies the use of the term.
Instant
This term is strictly justified only in the cases of dry powders
or mixes which rehydrate instantly, i.e. in a matter of a few seconds
(e.g. instant coffee, instant tea) and should be reserved for such
speedy action. By extension, however, the term has sometimes been
misused by applying it to dry mix products which rehydrate faster
than some others but still take a few minutes rather than a few
seconds. For the latter, a term such as 'rapid' would be more
appropriate.
Irradiated
Having been subjected to ionising radiation.
Isotonic
A term applied to a liquid product, e.g. a drink, having osmotic
properties approximating to those of blood serum, i.e. 280 milli-
osmoles per kg.
Light/Lite
These terms are used to signify a lower energy or lower fat
version of a particular food, [and therefore should comply with
conditions applying to a reduced .... claim. (see Reduced .......)].
That would imply at least 25% reduction of the norm, but some opinion
holds that it should mean at least 50% reduction.
Low calorie/low energy
A description which may be applied to foods which, when ready
for consumption, have an energy value no greater than 167 kJ (40
kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
1984, intense sweeteners and similar products are exempted from this
limit).
Low in .....
Complying either with a declared or, where existing, a
legally-specified maximum or a legally-specified percentage reduction
compared with a product not making a 'low in' claim for the
parameters involved.
Manufacture
The complete cycle of production of a food product from the
acquisition of all materials, through all stages of subsequent
processing, packaging and storage, to the despatch of the finished
product.
Meat
'Meat' means the flesh, including fat and the skin, rind,
gristle and sinew in amounts naturally associated with the flesh, of
any animal or bird which is normally used for human consumption, but
including only those parts of the carcase listed in Part I of
Schedule 2 of the UK Meat Products and Spreadable Fish Products
Regulations 1984.
Natural
The extensive use of 'natural' in labelling and advertising
arises from a public misconception, that 'natural' necessarily means
'safe', healthy', 'nutritious' (in contrast to its perceived
opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
consequent marketing view that 'natural' should be used wherever
possible to reassure those fearing adverse effects of 'unnatural'
foods, resulted in widespread indiscriminate use of 'natural' despite
the efforts of food scientists and technologists in industry and
enforcement to restrict its use to justifiable cases. Although based
on a misconception of the significance of 'natural', if some
consumers wish to select foods which are 'natural', they are entitled
to information that is meaningful and not misleading.
In 1989 MAFF published FAC guidelines on the detailed conditions
and circumstances in which the use of 'natural' or similar terms) was
justified. In summary these were (a) to describe single foods of a
traditional nature to which nothing has been added and which have
been subjected only to such processing as to render them suitable for
human consumption.; (b) to describe food ingredients obtained from
recognised food sources, and which meet the criteria in (a); (c) to
describe flavouring substances (but see 'natural flavouring', below)
or permitted food additives obtained from recognised food sources by
appropriate physical processes or traditional food preparation
processes. The reference in (a) to 'a traditional nature' was
intended to exclude foods such as mycoprotein which may be products
of natural sources but were not considered by FAC to accord with the
public perception of 'natural'. Compound food should not be described
as 'natural' but could be described as 'made from natural
ingredients' if all of the ingredients comply with (b) or (c). In the
cases of foods not complying with the above criteria, 'natural' or
its derivatives should not be used in brand or fancy names or
incorporated in meaningless copy. Phrases such as 'naturally good',
naturally better', etc should be avoided.
At the time IFST urged that the abuse of the term was such that
these conditions should be embodied in legislation, but Ministers
decided otherwise. Nevertheless, although these conditions do not
have de jure force of law, enforcement authorities and courts can use
them as yardsticks in assessing whether a particular usage is
misleading; so to that extent they have de facto legal force.
Natural flavouring
The UK Flavourings in Food (Amendment) Regulations 1994 now
provides a legal definition to supersede that provided in relation to
flavourings in the FAC Guidelines on the use of the word 'natural'.
It provides that a 'natural' flavouring may be obtained from
vegetable or animal material by enzymatic or microbiological methods
as well as physical ones; and that if the name of the flavouring
refers to its vegetable or animal origin, it can only be designated
'natural' if it is derived wholly or mainly from the named vegetable
or animal source.
Nature-Identical
a term applied to flavouring substances or mixtures thereof that
have been synthesised or isolated from aromatic raw materials but are
chemically identical with substances found in natural products used
for human consumption - in the US this is otherwise known as
"Artificial flavor".
New=20
Primarily a marketing term, and sometimes used in conjunction
with 'improved', it may cover a wide variety of circumstances,
ranging from a minor formulation or packaging change from a
previously marketed product, through a product that is new to the
manufacturer but very similar to products already on the market, to a
product that is really innovative. How long can a product labelled
'New' continue to be so labelled? There is no official answer, and it
is extremely difficult to give one. This is because a new product may
be subjected to test marketing in a particular part of the country,
and then 'rolled out' progressively until it reaches national
distribution, perhaps taking up to two years in doing so. A maximum
of one year from national distribution seems a reasonable limit.
Novel (food, process)
Food or food ingredients produced from raw material that has not
hitherto been used (or has been used only to a small extent) for
human consumption in the area of the world in question, or that is
produced by a new or extensively modified process not previously used
in the production of food. A question open to debate is "At what
point does a novel food (e.g. mycoprotein), having come on the market
and being fairly widely consumed, cease to be a novel food?"
Any person or company contemplating marketing in the UK a novel
food or one containing a novel ingredient should make a prior
submission to the Advisory Committee on Novel Foods and Processes
(ACNFP).
Nutraceutical
See Functional food.
Organic
(See FAQ part 1, No. 20 for comparisons between organic and
other foods)
This term, like 'natural', has been used for marketing purposes,
in this case to reassure those who fear the use of 'chemicals' in
agriculture. In the past, the meaning of 'organic' was by no means
clear, and instances were found of so-called organic products
containing higher agricultural chemical residues than their
non-organic counterparts. If some consumers desire organic produce
they are entitled to know it complies with certain standards.
The Organic Products Regulations 1992 give effect to EU Council
Regulation EEC No 2091/91 on organic production of agricultural
products and foodstuffs. The use of the word 'organic' is restricted
to agricultural crops and livestock and products made from them, in
compliance with the detailed provisions of Annexes I, II and III of
the Council Regulation. The control body in the UK is Food From
Britain, carrying out its duties through the UK Register of Organic
Food Standards (UKROFS) which is based at the Food From Britain
office.
Compound foods may be described as organic if at least 95% of
the ingredients (apart from added water) are of organic origin. If
the compound food contains less than 95% but more than 50% organic
ingredients, the food may not be described as organic but the organic
components may be identified as such in the list of ingredients.
Original
This adjective may be justified in respect of a well established
product, to distinguish it from subsequent variants marketed by the
manufacturer. Likewise it could be used in respect of a product which
was first in the marketplace to distinguish it from subsequent
'me-too' imitations.
Probiotic
This term, as a noun or adjective, has previously been used to
refer to 'microorganisms and substances which contribute to the
intestinal microbial balance'. However, the inclusion of 'substances'
created the paradox that antibiotics could be probiotics if they were
specific enough to destroy harmful bacteria thereby restoring the
intestinal microbial balance. Accordingly, it is now suggested that
'probiotic' should be taken to refer to 'a live microbial =
preparation,
either as a food or animal feed, which can benefit the host through
restoring its intestinal microbial balance'.
The microorganisms most commonly involved as probiotics are the
Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
moulds. Probiotic preparations may have one or a mixture of organisms
of various genera, species, sub-species or strains, and may take a
variety of physical forms.
There is conflicting evidence, and controversy, about the extent
to which colon flora can be influenced by oral administration of the
various microorganisms involved, at the levels found in conventional
foods.
Processed
Having been subjected to treatment designed to change one or
more of the properties (physical, chemical, microbiological, sensory)
of food.
Processing aid
In the UK Food Labelling Regulations 1984, 'processing aids' are
not separately defined; but the definition of 'additive' 'includes
processing aids insofar as they added to, or used in or on, food'. It
follows that a processing aid is an additive which facilitates
processing without significantly influencing the character or
properties of the finished product. Examples would be a tablet
release agent used to coat the inside of tablet moulds, or a spray
used to allow bread to be released from baking tins or trays. There
are, however, anomalous instances. For example, if an anti-caking
agent is added to a powder ingredient to facilitate its flow
properties while being conveyed to a mixer, where it is incorporated
into a liquid product or a dough for baking, the anti-caking agent is
used solely as a processing aid, and hence need not be declared. If
however, that powder ingredient is directly packed into containers
for sale as such, or is incorporated in a dry mix product, the
anti-caking agent is not acting solely as a processing aid and must
be declared as an additive.
Pure
This word is used as a marketing term, and is usually applied to
a single ingredient with no additions, e.g. pure vegetable oil, pure
orange juice, whether in the form of a single ingredients food or
when used as a major ingredient of a compound food.
Quality
When applied meaningfully to the character of a food, 'quality'
may refer to (a) the degree or standard of excellence; or (b) the
fitness for purpose; or (c) the consistency of attainment of the
specified properties of the food. In the context of food control, it
is meaning (c) that applies.
The term is sometimes used in a meaningless marketing sense
(e.g. 'X is a quality product').
Raw
In the earliest or primary state, after harvesting or slaughter,
not having been subjected to any treatment apart from cleaning, size
grading or size reduction, (e.g. diced raw vegetables, raw minced
beef).
Some ingredients termed 'raw materials' may actually be 'raw'.
Often, however, one manufacturer's starting materials are other
manufacturers' finished products; and a more accurate description
would be 'starting materials'.
Real
A marketing term, used normally to emphasise the presence of an
authentic ingredient in a product, as distinct from a substitute
(e.g. biscuits with a real chocolate coating).
See also Genuine.
Re-formed
'Re-formed' meat is an artefact having the appearance of a cut,
joint, slice or portion of meat, formed by combining pieces of meat
which have undergone processes generally including tumbling or
massaging or specific alignment of fibres, with or without the
addition of finely comminuted meat and/or meat emulsion, and then
forming in moulds or into shapes. Codes of Practice exist for the
labelling of cured meat products and quick frozen meat products
respectively, made from re-formed meats.
Reduced .....
Complying either with a declared or, where existing,
legally-specified percentage reduction compared with a product not
making a ""reduced" claim, for the parameter involved.
Restore
See Fortified (foods).
Rich in .....
See High in .....
Selected
Primarily a marketing term, implying superior quality. It should
not be used unless it can be substantiated that the product quality
has been enhanced by an actual selection process.
Sensory
Relating to the use of the sense organs. (Note the distinction
from 'organoleptic' 'relating to an attribute of a product
perceptible by the sense organs')..
BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
Analysis Vocabulary' provides an extensive and authoritative set of
definitions of terms relating to sensory analysis.
Snack
A small quantity of food, eaten informally between, or in place
of, main meals.
Snackfood (Snack food)
A convenient food item specifically manufactured for use as a
snack.
Spoilage
Any perceivable change undergone by a food, through any cause,
that renders it unwholesome or unacceptable for use. Spoilage is
usually the result of enzyme or microbial action resulting, for
example, in lipolytic rancidity, putrefaction, fermentation, or mould
growth; but food can also spoil by other means, for example overlong
storage, non-enzymic browning, or exposure to air or light. In
practice the term is most frequently applied to categorising such
deteriorative changes (other than food infection or intoxication)
when caused by microorganisms.
Steak
'Steak' has, in the past, been taken to mean a cut or thick
slice from the beef animal. However, a judgement in the Court of
Appeal in 1986 allowed a re-formed product to be called 'Chicken
Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
grounds that the description of the product, as a whole, was clear,
accurate and not misleading. This judgement, therefore, means that
'steak' can be used, provided that it is properly qualified, as a
generic term, probably in relation to any animal, bird or fish
normally used for human consumption, and whether or not the meat has
been re-formed.
Traditional
One way of defining 'traditional' in relation to foods and food
processes is to say it is the opposite of 'new' or 'modern' (cf. the
FAC's use of 'traditional' with the intention to exclude novel foods,
see 'natural', above). It can also be applied to a particular
characteristic of a food; for example 'traditional flavour', 'made in
the traditional way'. This leaves unresolved, however, the question
"at what point does yesterday's 'new' or 'modern' become today's
'traditional'?". One suspects that for each generation, 'traditional'
means anything up to and including the foods and methods of one's
early youth! For some, 'traditional' appears to mean rule-of-thumb
craft-based rather than based on science/technology.
Unadulterated
A food material containing no additions or contaminants foreign
to the normal product which otherwise would debase it or confer or
disguise inferior quality.
Wholefood
Any food which contains all its naturally occurring components,
(e.g. pulses, raw vegetables) and without the addition of other
substances. A wholefood can be a mixture of wholefoods.
Wholesomeness
'Wholesomeness' is a convenient single term which embodies a
large number of aspects and attributes of a food. In summary, a
wholesome food is one that satisfactorily meets the expectations of
the segment of consumers at which it is aimed; and that has been =
made,
stored and handled in compliance with any relevant legislative
standards and with all of the principles of good manufacturing
practice.
Full consideration of these characteristics is given in IFST
Professional Conduct Guideline 'Wholesomeness of Food'. This relates
to a clause in the Code of Professional Conduct, requiring each
member "to take legitimate steps through proper channels to ensure
(or assist in ensuring) the wholesomeness of any food with which he
or she is concerned".
MARKETING TERMS
When used in the labelling, advertising or description of a =
food,
the main (and sometimes total) role of the terms listed under this
heading is to promote the sale of the product rather than provide
necessary information to the purchaser. Terms often falling into this
category include 'health food', 'designer food', 'functional food',
'improved', 'natural', 'new', 'pure', 'quality', 'selected',
'traditional'.
Food scientists and technologists who are in a position to
advise on product labelling, advertising or promotional material
should do their best to ensure that such terms are not used in ways
that could mislead (see IFST Professional Guideline No 6 'Scientific
Issues and Food Promotion').
*************************************************************************=
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Summary: Answers to legal, science, health, and industry questions=20
concerning food science. Also has a list of abbreviations of=20
significance to food science. Persons wishing to post to=20
sci.bio.food-science are advised to read this FAQ first.
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RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked =
Questions
See the first section (1/3) of this FAQ for any preliminary and=20
introductory remarks. See this section also for a list of food science =
related
sites and abbreviations.
=46or a list of definitions of industry, marketing, and scientific terms =
in food
science, see section 2/3 of the FAQ.
*************************************************************************=
******
V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY
Here are brief answers, compiled by the Institute of Food
Science & Technology, to some of the most frequently asked questions
about food science and technology topics. Food scientists and
technologists will appreciate that, because they are brief, and
because they are intentionally written so as to be comprehensible to
enquiring non-scientists readers of the newsgroup, they will not
adequately fulfil the requirements of a scientist looking for a full
"textbook" account.
The Institute of Food Science & Technology (IFST) is the
independent non-profit professional qualifying body for food
scientist and technologists, a UK-based body with international
interests. Its home page on the World Wide Web is at
http://www.easynet.co.uk/ifst/
KEY DEFINITIONS
=46ood science --
is a coherent and systematic body of knowledge and understanding
of the nature and composition of food materials, and their behaviour
under the various conditions to which they may be subject.
=46ood technology --
is the application of food science to the practical treatment of
food materials so as to convert them into food products of the kind,
quality and stability, and so packaged and distributed, as to meet
the needs of consumers for safe, wholesome nutritious and attractive
foods.
*****
=20
Thus, food science integrates the application to food of several
contributory sciences. It involves knowledge of the chemical
composition of food materials (for all food consists entirely of
chemical substances); their physical, biological and biochemical
behaviour; human nutritional requirements and the nutritional factors
in food materials; the nature and behaviour of enzymes; the
microbiology of foods; the interaction of food components with each
other, with atmospheric oxygen, with additives and contaminants, and
with packaging materials; pharmacology and toxicology of food
materials, additives and contaminants; the effects of various
manufacturing operations, processes and storage conditions; and the
use of statistics for designing experimental work and evaluating the
results.
Likewise, food technology draws on, and integrates the
application to food of, other technologies such as those of steel,
tinplate, glass, aluminium, plastics, engineering, instrumentation,
electronics, agriculture and biotechnology.
=46AQ GROUPINGS
In the interests of "user-friendliness" the FAQ is written so
that, as far as possible each answer is self-contained. This of
necessity results in some repetition of material in the answers to
related question For convenience, the FAQs are in four Groups as
follows:
GROUP 1 FOOD AND NUTRITION
GROUP 2 FOOD SAFETY=20
GROUP 3 ADDITIVES AND PACKAGING=20
GROUP 4 SCIENCE AND FOOD=20
The following is a summary of the questions, by the grouping=20
described above. The group answers can be found under headings of the=
=20
format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", =
excluding the=20
quotes and square brackets, and all capital letters. When the answer=20
to a question is given, the question and question number will be=20
repeated in the line above it.
GROUP 1 -- FOOD AND NUTRITION
1.What is good/bad food?=20
2.What is a good diet?
3.Do I need to worry about getting enough protein?
4.Is sugar harmful?
5.Isn't honey healthier than sugar?
6.Why is sugar used in foods?
7.Is salt harmful?
8.Why is salt used in foods?
9.Are fats harmful?
10.What about different types of fat?
11.Should we cut out all fats?
12.What is a hydrogenated vegetable oil?
13.What are trans fatty acids?
14.Is margarine better for us than butter?
15.Aren't natural foods better for us than processed foods?
16.Why are foods processed?
17.Is a vegetarian diet better for us?
18.Isn't it more expensive to eat a 'prudent' diet?
19.Do we need more vitamins and minerals?
20.Do organic foods taste better?
21.What foods are good for arthritis?
22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
23.What are 'junk foods'?
GROUP 2 -- FOOD SAFETY
1.What is food poisoning?
2.Why has food poisoning increased so much?
3.Why all the fuss about food hygiene?
4.Aren't we losing natural immunity by producing foods with no=20
pathogens present?
5.How can food poisoning be prevented?
6.What about irradiation of food?
7.Isn't genetic modification a dangerous interference with nature?
8.Doesn't gene transfer from one species to another create the
risk of ethical problems or even cannibalism?
9.Shouldn't all genetically modified foods, or those containing
genetically modified ingredients, be labelled as such, to warn
consumers?
10.With regard to BSE, is British beef safe to eat?
GROUP 3 -- ADDITIVES AND PACKAGING
1.Why are food additives used?
2.But aren't additives dangerous?
3.Food colours are only cosmetic -- shouldn't they be banned?
4.Why are foods packaged?
5.What function does packaging perform?
6.Do we really need the protection that packaging is said to
provide?
7.Is packaging wasteful of materials and energy?
8.Can packaging and energy usage be reduced without compromising
the protection it gives to the food?
9.Why are there so many different types of packaging materials?
10.Why are some packages difficult to open?
11.What about recycling of packaging?
12.What about returnable, refillable systems?
13.Why does packaging contribute so much to household waste?
14.Do packaging materials affect the food in them?
GROUP 4 -- SCIENCE AND FOOD
1.What is food science? What is food technology?
2.Wouldn't our food be even better without scientists and =
technologists=20
interfering with it?
3.Why do scientific experts often disagree?
4.Doesn't hindsight show that the experts always "got it wrong"?
ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION =
*****************************
1.What is good/bad food?
In keeping with their Code of Professional Conduct, food
technologists in industry take great care to ensure that food
products are safe and wholesome. But eating or drinking too much of
any food can be bad for you -- too much water can kill you. We
shouldn't think of good foods or bad foods, but of good or bad diets.
2.What is a good diet?
A good diet is a balanced one; lots of different foods and not
too much of any one food. That way you get all the nutrients that you
need. Many countries have guidelines for healthy diets, including in
some cases recommended daily amounts of specific nutrients. However,
it is emphasised that these are for healthy individuals, not for
those with disease symptoms, food allergies, or intolerances. These
people should consult a dietitian or physician.
3.Do I need to worry about getting enough protein?
You will automatically get enough protein to stay healthy if you
eat a varied diet and sufficient of the wide range of foods available
to stop you feeling hungry.
4.Is sugar harmful?
Not in itself. However, if you eat a lot of sugar in the form of
sweets (candy), you may not eat enough of all the other foods needed
to provide your body with the nourishment it needs. Sugar can cause
dental decay if you eat sweets or drink sugar-sweetened drinks
between meals. You need to clean your teeth afterwards in the
conventional way or by eating a piece of cheese. Otherwise the sugar
sticks to your teeth causing plaque and decay.
5.Isn't honey healthier than sugar?
Not really. Honey is largely a strong solution of sugars called
fructose and glucose, which affect teeth only very slightly less than
ordinary sugar (sucrose). There is nothing specially healthy about
honey. The traces of micronutrients it contains are too small to make
any significant contribution to our diet.
6.Why is sugar used in foods?
Sugar is used in some foods to make them sweet, in others in
small quantities to enhance the flavour but not enough to make them
sweet. In some foods, however, sugar is an essential part of the
structure and recipe; for example in cakes or biscuits (cookies).
7.Is salt harmful?
Salt is essential to a healthy diet. We need about 1 g of salt a
day. However, many of us consume about 10 g a day, ten times as much
as we really need. A single dose of ten times that amount could be
fatal! There is evidence that, for some people, too much salt can be
a contributory factor to high blood pressure. Just how much is 'too
much' varies from person to person. Prudent advice would be to reduce
consumption to around 5 g per day.
8.Why is salt used in foods?
There is enough salt naturally present in food to satisfy our
daily 1 g need. However, salt is sometimes added during processing or
cooking of food, and is also often sprinkled on a meal by consumers
to enhance and improve the taste and flavour. Bread, tomatoes, boiled
eggs do not taste good enough for many people unless salt is added.
It is also used to preserve some foods. Salt curing is one of the
earliest known forms of food preservation.
9.Are fats harmful?
As with everything else, but more importantly with fats, too
much is harmful. Many common diseases such as heart disease are
linked to high consumption of fats, more especially saturated fats --
the type mostly found in animal fat.
10.What about different types of fat?
Fats in foods, or, more correctly, their fatty acids, are of
three main types, saturated, monounsaturated and polyunsaturated.
Saturated fatty acids carry a full quota of hydrogen atoms in
their chemical structure. This is the type that increases the amount
of cholesterol in the blood and is considered a risk factor in heart
disease; animal fats are the main source.
When one pair of hydrogen atoms is missing, the fatty acids are
termed monounsaturated. They do not raise blood cholesterol and may
even be beneficial. The main sources are olive oil and rapeseed oil
(used in some margarines and low fat spreads).
When more than one pair of hydrogen atoms is missing, the fatty
acids are termed polyunsaturated. They predominate in most vegetable
oils. Most appear to have no effect on blood cholesterol levels but
are useful if they replace saturates in the diet. However, those
found in fatty fish and fish oils (termed omega-3 polyunsaturated)
are considered to help to lower cholesterol and therefore to be
beneficial.
11.Should we cut out all fats?
No, because some fatty acids are essential, and we need a
certain amount of fat in the diet to be able to absorb the
fat-soluble vitamins. Compared with an average Western diet, a
prudent diet would contain a reduced intake of total fat, and, within
that, a lower proportion of saturated fat and a higher proportion of
mono- and polyunsaturated fats.
12.What is a hydrogenated vegetable oil?
Vegetable oils, as the name implies, are liquid at room
temperature. To make them suitable for use in margarines and
shortenings, they are hydrogenated, i.e. treated with hydrogen, to
solidify them. The hydrogenation process makes them more saturated.
13.What are trans fatty acids?
Unsaturated fatty acids in foods can exist in two
differently-shaped forms, scientifically described as the cis and
trans forms. Some trans fatty acids are naturally found in milk and
butter. When oils are hydrogenated, the unsaturated fatty acids
become partially-saturated though retaining a degree of unsaturation.
In the course of this, these still partially-unsaturated fatty acids
have, to some extent, become converted to the trans form. While some
research suggests that trans fatty acids may be harmful, the evidence
is somewhat conflicting. As yet there is no official guidance on the
subject, other than that the amount currently consumed should not be
increased.
14.Is margarine better for us than butter?
There is no simple answer. Butter contains more saturated fatty
acids than margarine, but less trans fatty acids than some
margarines.
15.Aren't natural foods better for us than processed foods?
Nearly everything we eat comes originally from a natural source,
but much of it is processed to preserve it so that it keeps better
(e.g. canned, frozen or chilled foods); or to make it easier to eat
(like wholemeal bread, a highly processed food made from wheat); or
to make it safer (like milk that is pasteurised).
There is no simple answer to the question. In some instances
processed food is better for us, for example because harmful
substances naturally present have been removed or destroyed during
processing, or because the food has been enriched with nutrients. In
many instances there is no difference. It could be argued that, taken
in isolation, an apple for dessert is better for you than a chunk of
Black Forest Gateau covered in cream; but even in the healthiest =
diet,
there is room for an occasional indulgence.
16.Why are foods processed?
To make them palatable, edible, convenient and with suitable
keeping properties, Processing also adds variety to the diet by
making foods from combinations of ingredients, as cooks have done
down the ages.
17.Is a vegetarian diet better for us?
Not necessarily. Current nutritional advice, to eat less fat,
more fibre, more fresh fruit and vegetables and more starchy foods,
may indeed be easier to achieve with a vegetarian diet. However,
animal foods provide a concentrated source of protein, vitamins and
minerals. These nutrients can be obtained from a vegetarian diet, =
but,
unless it is expertly-designed, there could be difficulties with
protein quality and with some micro-nutrients, especially with
calcium and vitamin B2 (riboflavin) if milk products are rejected.
[Note: Whereas vegans are very well informed about problems of
obtaining sufficient vitamin B12 in a vegan diet, and there are
numerous yeast-based spreads and supplements for their use, no
warning is given anywhere in vegetarian/vegan literature about
vitamin B2. In a typical western diet, some 40 per cent of the
vitamin B2 intake derives from milk products. Someone switching to a
vegan or strict vegetarian diet that excludes milk products will not
only lose a major source of calcium, but will (in most cases,
unknowingly) lose that 40% of vitamin B2. That is why we rectify that
information deficiency in this FAQ, so that the deficits can be made
up from other sources].
There is an increase in the number of people who are vegetarian;
either because they are concerned about animal welfare, especially of
farm animals, and do not wish to eat meat or animal products, or
because they believe that there are health benefits in following a
vegetarian diet. The Vegetarian Society provides a wealth of
vegetarian nutrition information to help ensure the nutritional
adequacy of such diets.
18.Isn't it more expensive to eat a 'prudent' diet?
Eating more fruit and vegetables and less fat does at first
sight cost more, and needs more careful selection of foods. On the
other hand, if these 'prudent diet' foods are replacing prepared
convenience foods and fatty-sugary desserts, there may actually be a
cost-saving.
19.Do we need more vitamins and minerals?
A balanced and varied diet -- not too much of anything -- will
normally supply enough from a nutrition point of view. There may be
problems for children, adolescents, the elderly, women during
pregnancy and lactation, and people on slimming diets. These people
would probably benefit from a vitamin and mineral supplement. There
is also increasing evidence that certain vitamins (i.e. vitamins C
and E) have additional beneficial properties as antioxidants.
20.Do organic foods taste better?
Some people who favour organic foods for other reasons claim
that they taste better; but there is so much flavour variation among
different varieties, different degrees of ripeness or freshness or
length of storage of the same fruit or vegetable, that it is very
difficult for individuals to make true comparisons.
Generally, when attempts have been made to carry out
scientifically-designed blind tasting tests on the same variety,
organic versus non-organic, taste panels have been unable to detect a
flavour difference.
21.What foods are good for arthritis?
No individual foods will positively help disorders of this kind,
although there is some evidence that a diet low in saturated fats and
high in polyunsaturated fatty acids (particularly the omega-3
polyunsaturated fatty acids) could benefit sufferers. Although there
are various anecdotal claims about benefit from avoiding certain
foods, there is little or no scientific evidence to support them.
22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
No convincing scientific evidence has so far been forthcoming to
substantiate claims for any of these supplements.
23.What are 'junk foods'?
This term has no specific meaning. It is an invented label which
some people have applied to foods of which they disapprove. It has,
for example, been applied indiscriminately to all fast food and all
snack foods. It has also been applied to any food high in fat and/or
sugar (and so in calories) but low in other nutrients. However, there
is no evidence that such foodsare other than acceptable as part of a
balanced diet.
ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY =
*************************************
1.What is food poisoning?
Food poisoning is illness caused by any harmful amount of a
natural or contaminating substance in a food, but especially illness
caused by some highly infective kinds of bacteria. If not prevented
-- as it can be by care and good hygiene -- some kinds of bacteria
can grow to large numbers in food and produce toxins (poisons) some
of which are difficult to destroy by cooking. Other kinds can cause
illness by growing to large numbers in the digestive system. Symptoms
include abdominal pain, diarrhoea and vomiting, and may last from a
few hours to a few days. In extreme cases food poisoning can prove
fatal, especially to babies, the elderly and others with weakened
immune systems.
2.Why has food poisoning increased so much?
Food scientists and technologists in industry take great care to
try to ensure that food products are safe and wholesome. It is
probable that increased food poisoning statistics are due to a
combination of the following factors:-
1) increased public awareness, so that large numbers of
previously unreported 'stomach upsets' are now increasingly reported
as cases of food poisoning;
2) changing lifestyles, including changed shopping habits --
shopping less frequently in larger amounts and consequently storing
food for longer periods;
3) the increased marketing of chilled prepared dishes, which
need shorter times between purchase and consumption and more
carefully controlled low temperature domestic storage than many
people have understood or provided;
4) the emergence of some hitherto unknown or new strains of
micro-organisms.
3.Why all the fuss about food hygiene?
It is a fact of life that food is threatened by dangerous
microbes at every stage from farm to the table. So food safety calls
for many measures and great care at every stage or the food chain.
Leave a single loophole anywhere, and all the other efforts may be in
vain. So there are two overriding needs in the manufacture of safe
and wholesome foods; the first, in every food operation, knowledge of
what the law requires and of how to set up a sound method of handling
and an effective quality and safety control system; and the second,
knowledge and practice of food hygiene by everyone who handles or
takes decisions about handling, food, whether in factories,
distribution, retail, catering (foodservice) or in the home.
In addition to training of adults in food businesses, therefore,
many consumers need to learn a lot more about food hygiene, and
tomorrow's adults now at school should be taught food hygiene so that
it becomes second nature to them.
4.Aren't we losing natural immunity by producing foods with no pathogens=20
present?
That fear is groundless. The opposite view, that all food should
be completely sterile, is totally unrealistic. Bacteria are around us
all the time .There is no way that food can be made sterile, except
by putting it in an hermetically-sealed container (e.g. a can) and
treating it with a defined heat process to sterilise it; and even
then, once the can is opened, the food is exposed to the atmosphere
and contamination by airborne microorganisms. But when food is
consumed, it is not the presence of microorganisms that is of
concern. Danger only comes if they are allowed to multiply to large
numbers in food or in the digestive system. This is preventable by
taking great care and ensuring good hygiene at all stages of raw
material handling, manufacture, distribution, retailing, catering
(foodservice) and in the home.
5.How can food poisoning be prevented?
There is no single answer. It needs a combination of measures
and safeguards all the along the food chain from farm to table. See
the answer to FAQ 3 "Why all the fuss about food hygiene?"
6.What about irradiation of food?
Irradiation is a comparatively new method, one method among =
many,
of safe food preservation. It is, however, the only method (apart
from ultra-high pressure) of pasteurising without use of heat, and
can therefore be valuable in a limited number of cases; for example,
soft fruits and prawns, where quality is retained better than in heat
pasteurisation. It is a controversial technique but, despite media
scare stories, tests show that it is a safe and reliable process.
Whether, and to what extent, it will be used for any particular food
in a country will depend on governmental approval, economics and
public acceptance
As irradiated foods come on the market, so long as there is a
continuing public demand for unirradiated versions they will
obviously continue to be marketed alongside the irradiated versions.
But where the quality and safety of the irradiated products prove
superior, and the economics are viable, concerns will in time
disappear. This is exactly what happened a few generations ago when
similar concerns were expressed about permitting pasteurisation of
milk; yet today people happily and safely drink pasteurised milk. No
doubt the same will occur with acceptance of irradiated foods in the
future.
7.Isn't genetic modification a dangerous interference with nature?
Genetic modification has been used for countless years and
applies to all the food we eat. Traditional breeding methods to
improve animals and plants are genetic modification by slow,
hit-and-miss means. Science now enables it to be done systematically
and more rapidly. What is different, and could not be done by
traditional breeding, is the purposeful copying of genes from one
species to another.
Professional food scientists are concerned to serve the public
interest by furthering the application of science and technology to
all aspects of the supply of safe, wholesome, nutritious and
attractive food, nationally and internationally. The newer kinds of
genetic modification can provide immense benefits in human well-being
world-wide, especially in medicine, agriculture and food. Yes, like
every bit of mankind's progress from being a cave-dweller, it is a
form of interference with nature. Of course any new technology has
potential hazards. If these frightened mankind off all new
technologies we would still be living in the Stone Age. The answer is
for scientific effort to be made to foresee hazards and eliminate
them, for example, to avoid the risk of loss of genetic diversity.
That is why, for example, the introduction of any new
genetically-modified food is controlled in the UK in accordance with
the stringent assessment and recommendations of the UK Advisory
Committee on Novel Foods and Processes.
8.Doesn't gene transfer from one species to another create the risk =
of=20
ethical problems or even cannibalism?
The officially appointed UK Committee on the Ethics of Genetic
Modification and Food Use, chaired by the Rev. John Polkinghorne,
carried out a wide public consultation and issued a report in
September 1993 on all of the moral and ethical issues involved. This
was accepted by the UK Government and welcomed by IFST. The Committee
found that the concerns were misconceptions rather than of real
substance, arising from lack of knowledge, outside the scientific
community, of just what was involved.
The fact is that any gene extracted from one species for copying
into another, is not itself inserted but is copied in the laboratory
and diluted millions of times before a single gene is transferred.
The chance that the original gene would be found are much less than
the chance of recovering a particular drop of water from all the
oceans of the world. If this were widely understood fears of
cannibalism or of contravening religious food taboos would be seen to
be unwarranted. Unfortunately, this fact does not make good media
copy, whereas sensational "cannibalism" scare stories do.
The Polkinghorne Committee's conclusions were:
a. genetic modification of food and medicines is here to stay.
It is not something to be stopped, and it would not be ethically
right or necessary that it should be;
b. there is no reason for any ban on the use of copy genes of
human origin or from animals subject to dietary restrictions, but
scientists working in this field should be discouraged from using
such genes where alternatives would be equally effective;
c. products containing such copy genes should be labelled to
enabled consumers to make informed choices;
d. government and industry should look for ways of explaining
genetic modification to the general public.
9.Shouldn't all genetically modified foods, or those containing
genetically modified ingredients, be labelled as such, to warn
consumers?
There are two distinct kinds of genetic modification. The first is as
old as the hills, and applies to all the food we eat. Traditional
breeding methods of improvement are genetic modification by slow,
hit-and-miss means. Science now enables it to be done systematically
and more rapidly. That kind of modification objectively needs no
special label indication -- otherwise it would have to be given on
virtually all foods. Yet if the ready to eat product still contains
genes incorporated by modern methods, informed consumer
choice requires label information to that effect. In the UK there is =
a
voluntary agreement by manufacturers and retailers to give such
information, and a similar agreement is being developed across
the whole EU. These developments have been welcomed by IFST.=20
The second kind, which could not be done by traditional breeding, is
copying genes from one species to another. If some consumers wish, =
for
whatever reason, to avoid purchasing products of this second kind,
if the copy genes remain present in the food product, that =
information
should be given on the label.
This dual approach was adopted in the recommendations of the UK Food
Advisory Committee, accepted by the Government and welcomed by IFST.
It is now also the basis of EU law.=20
10.With regard to BSE, is British beef safe to eat?
BSE is an extremely serious disease of cattle, the eradication of
which is of primary importance to safeguard herds, and hence future
supply of dairy and bovine meat products for the human and pet food
chains, together with important bovine by-products. For there to be
any risk to humans consuming beef, two conditions would both have to
be fulfilled: that BSE could be transmitted from cows to humans; and
that parts of the animal capable of carrying the infective agent =
could
enter the human food chain.=20
As to the first, the emergence in the UK during 1994 to early 1996 of
ten anomalous cases of Creutzfeldt-Jakob Disease (CJD) of a =
previously
unrecognised pattern, reviewed by the UK CJD Surveillance Unit
(CJDSU), led the Spongiform Encephalopathy Advisory Committee (SEAC),
in the absence of other explanation at the time, to the conjecture
that the UK cases were "most likely" to have been caused by exposure
to infected cattle brain or spinal cord before 1989 (at which time
they were banned from the food chain). Since then the number of cases
has slowly increased to over 20, and research has resulted in some
scientific evidence consistent with transmission, at least to some
humans.=20
As to the second, while the BSE infective agent can be detected in =
the
brain, spinal cord and retina of BSE-infected cows, extensive tests
have so far failed to detect it in muscle meat or milk of infected
cows. Measures have been taken, and strengthened, to exclude from the
food chain certain parts of the animal (specified bovine materials,
SBM), including all those parts shown to be capable of carrying the
infective agent. These measures require the most stringent =
enforcement
and heavy penalties for evasion. These safeguards do not, of course,
protect against possible consequences of having consumed infective =
SBM
in the past.=20
Having regard to the present scientific evidence, therefore, and
provided that the above measures are fully implemented, consumption =
of
muscle meat, milk and tallow from British cows, would appear to
involve virtually no risk of causing CJD, i.e. to be safe within the
normal meaning of the term. SEAC has stated that, if there is any =
risk
to humans, it is extremely small, and no greater for children,
hospital patients, pregnant women or people who are =
immuno-compromised
than for healthy adults.=20
As regards animal health, measures have been taken, and strengthened,
to reduce the incidence of BSE in cows and these have led to a
dramatic reduction in new cases and are expected to lead to the
virtual elimination of the disease.=20
=20
On the basis of present scientific knowledge, no further
animal-related measures are needed.=20
=20
While that sums up the present state of knowledge, scientists always
have to keep open minds. They have to act on existing knowledge while
recognising that further research will bring new information and
knowledge, which may in turn lead to revised conclusions.=20
ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING =
*************************
1.Why are food additives used?
Many foods depend on additives for safety, stability or
preservation. Preservatives inhibit growth of microbes that cause
food poisoning. Ham and bacon would be highly dangerous without the
preservative that also gives them their characteristic colour.
Freedom from separation, or a smooth creamy texture depends on
emulsifiers. Without other kinds of additives many foods would look
less pleasant, or taste less pleasant, or go off more quickly, or
cost more.
2.But aren't additives dangerous?
All additives in the UK and Europe are controlled by law, and
only those are permitted that have undergone stringent tests for need
and for safety in use, and have been been found satisfactory by
independent committees of scientists and medical experts. A similar
situation applies in most other countries. Some people are allergic
to, or intolerant of, particular additives; many more are allergic =
to,
or intolerant of, substances naturally present in foods, such as
strawberries, fish, nuts, etc.
3.Food colours are only cosmetic -- shouldn't they be banned?
Part of the enjoyment and appeal of food is its appearance,
including its colour. Homemakers, cooks and chefs have always used
colours in cooking to enhance appearance or to compensate for colour
deterioration during cooking. The same applies to some manufactured
foods. For example without colour margarines appear grey and
unpalatable; with colour they are visually attractive and popular.
The colours used are only those that have been tested and found
satisfactory by the same stringent procedures as those for additives
in general. Colour judiciously used adds to the enjoyment of food.
Would you want to return to only black-and-white on TV or on your
computer screen?
4.Why are foods packaged?
Foods are packaged to protect them and keep them in good
condition while they are delivered to stores, stacked on shelves or
stored at home.
5.What function does packaging perform?
The primary packaging of the food contains it; preserves it and
protects it from contamination or damage; carries the identification
and description of the contents; provides visible evidence as to
whether the package has been tampered with; and reduces household
waste by providing only the edible part of foods.
The outer packaging (e.g. paperboard cartons) is an essential
means of transporting to retail stores large quantities of the packs
for stacking on shop shelves.
6.Do we really need the protection that packaging is said to provide?
Yes. Food safety absolutely requires it. Moreover, a World
Health Organisation study has indicated that in developed countries
with sophisticated storage, packaging and distribution systems
wastage of food is estimated at only 2-3%. In developing countries
without these systems wastage is estimated at between 30% and 50%
7.Is packaging wasteful of materials and energy?
Of course the production of anything, including packaging
materials, uses raw materials and energy. However, both packaging
material manufacturers and food manufacturers operate in an intensely
competitive environment, causing continual search for ways to
minimise packaging costs without compromising the protection or
presentation of the product.
Packaging also reduces the amount of material entering the waste
stream. Most packaged fresh and processed foods have had the
non-edible material (e.g. husks, peels, vegetable tops, bones of
animal or fish, etc) removed during preparation. As a result, those
materials are used for animal feed or other purposes instead of going
into domestic waste. Likewise, energy is saved by not having to
transport that inedible material through the distribution and retail
chain to the consumer.
8.Can packaging and energy usage be reduced without compromising =
the
protection it gives to the food?
Here are four examples
In 1970, the weight of a metal can for baked beans was 68.9 g.
In 1990 the same size can weighed 56.6 g.
In 1950, a glass milk bottle weighed 397 g. In 1990, the same
size bottle weighed 245g.
In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
In 1990, the weight has been reduced to 42 g.
In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
beer can weighed only 17 g, and was fully recoverable for recycling.
9.Why are there so many different types of packaging materials?
Most food products can be packed in a variety of alternative
ways. Manufacturers choose the most appropriate type of packaging for
a product, depending on the nature and requirements of the product,
the degree and nature of protection needed, the method of
distribution, the shelf-life and the environmental impact.
10.Why are some packages difficult to open?
the design of a package is inevitably a compromise between, on
the one hand, the essential protection of the contents, in some cases
requiring extra robustness or an airtight seal, and on the other =
hand,
easy and convenient use, including ease of opening. A really
well-designed pack is one that strikes an effective balance between
these two requirements. While there are some packs that are more
difficult to open than others, when an occasional pack is encountered
that is virtually impossible to open, it is usually the result of a
temporary maladjustment of a packaging machine (for example, forming
much too tight threading of a metal cap on a bottle) rather than a
design fault. Manufacturers are increasingly having their attention
drawn to the special 'openability' problems encountered by customers
with physical disabilities, and efforts to improve matters in this
direction will benefit all users
11.What about recycling of packaging?
The '3 R's' of current environmental packaging law and practice
are Reduce, Re-use and Re-cycle. These are the main ways of
minimising municipal waste disposal. As far as re-cycling of food
packaging is concerned is concerned, the major materials have to be
considered and dealt with separately.
Glass, tinplate and aluminium, when recovered by re-cycling, can
give similar performance to that provided by the virgin materials.
Re-cycling all three reduces overall energy usage (particularly with
aluminium). Re-cycling schemes are now in operation for the recovery
of both tinplate and aluminium containers. Glass containers (eg. milk
bottles) if sound can be returned and re-used; but broken glass
('cullet') is returned to the glassworks for re-cycling. Paper and
paperboard can be recovered and re-cycled for newsprint, tissues, and
some grades of paperboard.
Various plastic materials present a variety of recovery and
re-cycling problems. About half of all consumer goods are packaged in
plastic of one kind or another, yet, because of the lightweight
character of plastic packaging, it represents only 15% by weight. Its
light weight is of course economical of materials and energy for
transport of goods packed in plastic. Most individual plastic
packages (without counting the weight of contents) weigh less than 10
g, and some of these are contaminated with food residues such as
yogurt, fats, cream and similar products. The light weight makes it
more difficult to collect and transport for re-cycling. Lightweight
films, bags, pouches, etc made of plastics or plastics/paper
laminates are probably better incinerated to recover energy.
12.What about returnable, refillable systems?
There are several requirements for a re-fillable system to work.
Consumers must be made aware of which containers are returnable; the
operation is local, centred around each filling plant with a radius
of about 50-80 kilometers; the transport system for delivery and
returns is preferably controlled by the filling plant; the cost of
returning the empty container and of washing and handling it, must
not exceed the cost of a single-trip container; the containers must
be suitable for return by the consumer via conveniently sited bottle
banks.
13.Why does packaging contribute so much to household waste?
It is only when the package is emptied and needs to be disposed
of that we notice it. People are seldom aware of the role of the
packaging in protecting the product in distribution and until it is
opened for use.
A UK Royal Commission on Environmental Pollution found that
total packaging (not just food packaging) contributes 1% of the total
of all solid wastes. Total household waste contributes only 4% of all
solid wastes.
A study of waste by the US Chamber of Commerce indicated that
the relationship between food waste and packaging waste was clear; as
packaging use (and subsequent disposal as waste) increases, food
wastage decreases.
14.Do packaging materials affect the food in them?
The packaging material has both to preserve the food and to
protect it from deterioration, outside contamination or damage during
distribution and storage; and the packaging material in direct
contact with a food must not itself harm, or be harmed by, the food.
The packaging material for a particular food must therefore be
carefully selected with these considerations in mind. Most countries
have developed strict controls, based on extensive testing, for the
use of "food contact" materials; and these help to ensure that a
correct choice is made.
ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD =
*******************************
1.What is food science? What is food technology?
*Note. The answers given are the same as the KEY DEFINITIONS
given at the beginning of this section, but are repeated here for
convenience
Food science --
is a coherent and systematic body of knowledge and understanding
of the nature and composition of food materials, and their behaviour
under the various conditions to which they may be subject.
Food technology --
is the application of food science to the practical treatment of
food materials so as to convert them into food products of the kind,
quality and stability, and so packaged and distributed, as to meet
the needs of consumers for safe, wholesome nutritious and attractive
foods.
Thus, food science integrates the application to food of several
contributory sciences. It involves knowledge of the chemical
composition of food materials (for all food consists entirely of
chemical substances); their physical, biological and biochemical
behaviour; human nutritional requirements and the nutritional factors
in food materials; the nature and behaviour of enzymes; the
microbiology of foods; the interaction of food components with each
other, with atmospheric oxygen, with additives and contaminants, and
with packaging materials; pharmacology and toxicology of food
materials, additives and contaminants; the effects of various
manufacturing operations, processes and storage conditions; and the
use of statistics for designing experimental work and evaluating the
results.
Likewise, food technology draws on, and integrates the
application to food of, other technologies such as those of steel,
tinplate, glass, aluminium, plastics, engineering, instrumentation,
electronics, agriculture and biotechnology.
2.Wouldn't our food be even better without scientists and =
technologists
interfering with it?
No. It is the scientists and technologists, working in
universities and research establishments, in industry, as consultants
to industry, and in enforcement and government agencies, who extend
the frontiers of knowledge about the properties and behaviour of =
food;
apply increasing knowledge to the development of the present (and
future) wide variety of safe and attractive foods; design and operate
quality assurance systems to ensure that quality and safety are
maintained during the manufacture, distribution and retailing of
foods; operate surveillance systems to ensure that legal, quality and
safety requirements are being met.
3.Why do scientific experts often disagree?
Personal opinions vary in every walk of life, but scientists
disagree far less than the media suggest. However, at the 'cutting
edge' of scientific research, there can be genuine disagreements on
the validity or interpretation of available information and on how
new research findings may affect previous interpretations. Scientists
are accustomed to debating these matters, and it is in the course of
thrashing out these differences and highlighting gaps of knowledge
where further research is needed, that scientific knowledge advances.
It requires objective judgement, without, on the one hand, undue
zealotry or, on the other hand, defence at all costs of entrenched
positions of past orthodoxy.
4.Doesn't hindsight show that the experts always "got it wrong"?
No. Hindsight shows that the experts nearly always "got it
right". It's simply that we only notice the rare instances where they
did get it wrong. And in those instances, we have to ask why.
Sometimes the scientists were in fact right, but human error occurred
in applying that knowledge. Sometimes it was that the knowledge
available at that time was insufficient. Scientists are not
magicians. Twenty years ago they knew only a fraction of what we know
now; which in turn is only a small fraction of what we will know in a
few years time. Research brings new knowledge all the time and at an
accelerating rate.
However, our profession is the repository of existing knowledge
in the field of food science and technology, and includes the
researchers expanding the boundaries of that knowledge and the
experts applying it for a safe, wholesome, nutritious and attractive
food supply for the public benefit.
********************** END OF FAQ =
*****************************************
----=_3565017612032960f929449.MFSBCHJLHS--
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