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- From: pking123@sympatico.ca (Paul King)
- Newsgroups: sci.bio.food-science,sci.answers,news.answers
- Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
- Followup-To: sci.bio.food-science
- Organization: none
- Approved: news-answers-request@mit.edu
- Summary: Additions and changes to the FAQ, including information for new users.
- Originator: faqserv@penguin-lust.MIT.EDU
- Date: 11 May 2004 10:50:37 GMT
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-
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- Last-modified: 2004/05/02
-
- RECENT CHANGES (2 May 2004):
-
- There are some changes that will be made to the FAQ over the coming weeks.
- So, watch out for changes to other parts, notably 3/3.
-
- Paul King,
- SBFS Maintainer
-
- ------------------------------------------------------------------------
- The following addition was made to the section below, called "INFORMATION
- FOR NEW USERS":
-
- NOTES ON 'NETTIQUETTE:
-
- Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
- SCI.BIO.FOOD-SCIENCE
-
- There has been a slow but sure trend in recent years for some
- posters to get emotional or to bait emotional debates with their
- postings. This is never a good thing, since discussions most
- commonly deteriorate into name-calling and so on. Others wonder
- why their posts hardly get any responses from this group. All this
- is discussed here.
-
- Emotional debates are common in any topic for which adherents hold
- passionate, but opposing, beliefs. One of life's many paradoxes
- holds that if you shout, you will not be heard. Keep your
- conversations polite and cordial. The basis of politeness means
- that you must realise that this is a text medium, and people
- cannot see your body language to find out what you intend with
- these words, and as a result most people tend to assume the worst.
- You have to be extra careful in how you word things with others.
-
- However, there are many other reasons your postings do not get
- desirable responses. First of all, realise that this is a food
- science newsgroup, and that most of the posters tend to toe the
- party line of science. If you find this hard to take, there are
- many other newsgroups that you might find more friendly. In FAQ
- 1/3, for example, the newsgroup has many explicitly-stated goals,
- along with a newsgroup charter. These were agreed to and voted on
- over 10 years ago. Charters and statements of goals are a fact of
- life of all newsgroups under the sci.* hierarchy, and other
- hierarchies as well.
-
- While we welcome posts from anybody and everybody, you must ensure
- that your postings are on-topic. Some newsgroups dealing with
- other aspects of foods which we don't deal with:
-
- sci.med.nutrition rec.food.preserving rec.food.cooking
- rec.food.recipes alt.food.wine alt.food.fat-free
- rec.food-veg rec.food.veg.cooking alt.support.diet
- alt.food.vegan alt.food.vegan.science
- alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
- alt.support.diet.* (there are several newsgroups in this
- hierarchy)
-
- If you wonder why your posting garners few or no responses, it
- could be due to several reasons, including: 1) Nobody understood
- your post; 2) your post was not on-topic for the newsgroup, 3)
- your post showed an obvious intent at baiting an argument, and
- people properly ignored it, or 4) your post perhaps gave nothing
- for others to respond to.
- __
-
- The following changes/additions have been made to FAQ 2/3 - Definitions:
-
- Adulteration
-
- The addition or contamination of a food by a substance foreign
- to the normal product, which debases it or disguises inferior
- quality. See Unadulterated.
-
- Botulinum Cook
-
- The heat treatment given to a low acid canned food (having
- a pH higher than 4.2) sufficient to inactivate 1012 spores of
- Clostridium botulinum. This heat treatment is called the Fo value
- and it is equivalent to a process of 3 mins at 121║C, 10 mins at
- 115║C or 32 mins at 110║C.
-
- Controlled atmosphere packaging
-
- A procedure whereby residual air in a food pack is replaced
- by a gas such as nitrogen or carbon dioxide, in order to minimise
- deteriorative changes on storage. An example is the packaging of
- peanuts in an atmosphere of nitrogen to inhibit rancidity.
- Where food has been packed in this way in order to increase
- shelf life, the Food Labelling Regulations 1996 require the
- statement 'packaged in a protective atmosphere' to appear on the
- label.
-
- Dairy-free (Non-dairy)
-
- A description that may be applied to a food that is free from
- milk products and also from milk derivatives such as lactose,
- caseinate and whey powder.
-
- Flavour/flavoured
-
- The term 'flavour' may have reference to sensory quality of
- a food as perceived by a combination of smell and taste.
- Alternatively, 'flavour', for which the legally correct term is
- 'flavouring', is defined in the Flavouring in Food Regulations 1992
- as a material used to impart odour, taste or both to a food. Under
- the UK Food Labelling Regulations 1996, if the declared flavour of
- a product is derived wholly or mainly from the named food, the
- product name is (for example) "Strawberry X". If it does not derive
- wholly or mainly from the named food, the product name is
- "Strawberry Flavour X".
- The UK Food Standards Committee's 2nd Report on Food Labelling
- suggested that consumers do not appreciate the difference between
- 'flavour', which the FSC equated with artificial flavouring and
- 'flavoured' which they equated with the use of the real food to
- provide flavouring.
- The UK Food Advisory Committee (FAC), in its 1990 Report on
- Labelling, decided that the difference between 'flavour' and
- 'flavoured' was significant and that since consumers were said to
- have difficulty distinguishing between the two, 'flavour' should be
- banned and replaced by 'taste'.
- The supposed confusion between the two words is a misconception.
- Contrary to paragraph 64 of the FAC Report, the then Food Labelling
- Regulations 1984 as amended, and the current UK Food Labelling
- Regulations 1996. make no provision for the use of the term
- 'flavoured'. As indicated above those Regulations provide for
- (e.g.) 'Strawberry X' or 'Strawberry Flavour X' but no intermediate
- designation such as ' strawberry flavoured X'.
- The only legal use of "flavoured" is in the Cocoa and Chocolate
- Products Regulations 1976. In those Regulations, cocoa products and
- non-filled chocolates may be described as 'Y flavoured chocolate',
- as the case may be, if the flavour is derived wholly or mainly from Y.
- The term 'flavour' serves a useful and well-established
- purpose. The FAC suggestion to prohibit it and substitute 'taste'
- (reiterated in September 1994) is scientifically inaccurate and,
- if it were to be embodied in legislation, would create instead of
- removing confusion.
-
- Food
-
- In the UK Food Safety Act 1990, 'food' is defined as including
- (a) drink; (b) articles and substances of no nutritional value which
- are used for human consumption; (c) chewing gum and other products of
- a like nature and use; and (d) articles and substances used as
- ingredients in the preparation of food or anything falling within
- this subsection. It does not include (a) live animals or birds, or
- live fish which are not used for human consumption while they are
- alive; (b) fodder or feeding stuffs for animals, birds or fish; (c)
- controlled drugs within the meaning of the Misuse of Drugs Act 1971;
- and (d) subject to certain exceptions, medicinal products in respect
- of which product licences or marketing authorisations are in force.
- 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, i.e. does not specify "intended for
- human consumption".
- 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".
- The EU Commission, in its November 2000 Proposal for a
- Regulation laying down the general principles and requirements of
- food law, establishing the European Food Authority, and laying down
- procedures in matters of food, proposed the following definition:
- 'Food' (or 'foodstuff') means any substance or product, whether
- processed, partially processed or unprocessed, intended to be, or
- expected to be ingested by humans. It includes drink, chewing gum
- and any substance intentionally incorporated into the food during
- its manufacture, preparation or treatment. It includes water, without
- prejudice to the requirements of Directives 80/778/EEC and 98/83/EC.
- It shall not include:
- (a) feed;
- (b) live animals unless they are prepared, packaged and/or
- served for human consumption;
- (c) plants prior to harvesting;
- (d) medicinal products within the meaning of Council Directive
- 65/65/EEC 17;
- (e) cosmetics within the meaning of Council Directive 76/768/EEC
- 18 ;
- (f) tobacco and tobacco products within the meaning of Council
- Directive 89/622/EEC 19 ;
- (g) narcotic or psychotropic substances within the meaning of
- the United Nations Single Convention on Narcotic Drugs,
- 1961 and the United Nations Convention on Psychotropic
- Substances, 1971.
-
- Genetic modification
-
- The process of making changes to the genes of an organism
- (whether an animal or plant organism or a microorganism). Genetic
- changes occur spontaneously in nature over a long period of time, but
- they may be produced intentionally either by traditional methods of
- selective breeding of animals and plants, or by modern methods of
- removal or insertion of genes. The latter method involves four basic
- steps;
-
- 1. the DNA of a cell of the donor organism is broken down and
- the pieces separated;
- 2. the desired gene is selected;
- 3. that gene is copied many times; and
- 4. nth generation laboratory copies (not the donor's original
- genes) are then inserted into the DNA of the receiver organism.
-
- 'Within-species' genetic modification is essentially similar to
- traditional breeding methods (except that it is much speedier and
- much less haphazard). Through 'trans-species' modification, results
- are obtainable that could not be obtained by traditional breeding
- methods. In relation to food, the potential scientific benefits of
- genetic modification are:
-
- * Improved agricultural performance (yields) with reduced use
- of pesticides
- * Ability to grow crops in inhospitable environments (e.g. via
- increased ability of plants to grow in conditions of drought,
- salinity and extremes of temperature
- * Delayed ripening, permitting improvements in quality and
- processing advantages.
- * Altered sensory attributes of food (e.g. flavour, texture, etc.) *
- Improved nutritional attributes e.g. combatting anti-nutritive
- and allergenic factors, and increased Vitamin A content in rice.
- * Improved processing characteristics leading to reduced waste
- and lower food costs to the consumer.
-
- Some forms of trans-species modification may give rise to ethical and
- religious issues.
- See also FAQ in section V (including within-species and
- trans-species) Part 2, Q 7, 8, and 9
-
- HACCP
-
- Hazard Analysis Critical Control Point (HACCP) is a preventive
- system of food control. It involves
-
- 1. Hazard analysis - examining and analysing every stage of
- a food-related operation to identify and assess hazards
- (q.v., below);
- 2. determining the 'critical control points' (q.v., above) at
- which action is required to control the identified hazards;
- 3. establishing the critical limits that must be met at each
- critical control point;
- 4. establishing monitoring procedures;
- 5. establishing corrective procedures when a deviation is
- identified by monitoring;
- 6. establishing verification procedures to demostrate that it
- is working correctly.
- 7. Establishing record-keeping and documentation.
-
- A few authoritative sources of information are:
-
- * "HACCP Systems and Guidelines" , CODEX Alimentarius, 1997.
- * Hazard Analysis and Critical Control Point Principles and
- Application Guidelines, (US) National Advisory Committee on
- Microbiological Safety of Foods, 14 August 1997
- http://www.fst.vt.edu/haccp97/
- * Food Safety and Inspection Service, US Department of
- Agriculture, Pathogen Reduction/HACCP & HACCP Implementation
- http://www.fsis.usda.gov/OA/haccp/imphaccp.htm
- * Canadian Food Inspection Agency 's Food Safety Enhancement
- Program Web page of links at
- http://www.cfia-acia.agr.ca/english/ppc/haccp/haccp.html
- * A Simple Guide to Understanding and Applying the Hazard
- Analysis Critical Control Point Concept. ILSI Europe, 1997.
- http://www.ilsi.org/pubs/ilsihace.pdf
-
- 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. However, the EU Scientific Committee for Food's
- February 2001 Report on Sports Drinks
- http://europa.eu.int/comm/food/fs/sc/scf/out64_en.pdf includes
-
- "It has become common to refer to carbohydrate-electrolyte
- sports drinks as isotonic drinks, as though the tonicity was
- their most important characteristic. The osmolality of
- ingested fluids is important as this can influence both the
- rates of gastric emptying and of intestinal water flux: both
- of these processes together will determine the effectiveness
- of rehydration fluids at delivering water for rehydration. An
- increasing osmolality of the gastric contents will tend to
- delay emptying, and increasing the carbohydrate or electrolyte
- content of sports drinks will generally result in an increased
- osmolality. The composition of the drinks and the nature of
- the solutes is, however, of greater importance than the
- osmolality itselfàà."
-
- and concludes:
-
- "Although most of the popular sports drinks are formulated to
- have as close to that of body fluids [102] and are promoted as
- isotonic drinks, there is good evidence that hypotonic solutions
- are more effective when rapid rehydration is desired. Although
- it is argued that a higher osmolality is inevitable when
- adequate amounts of carbohydrate are to be included in sports
- drinks, the optimum amount of carbohydrate necessary to improve
- exercise performance has not been clearly established."
-
- Junk Food
-
- This term has no specific meaning. It is an invented label
- which 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 foods are other than
- acceptable as part of a balanced diet
-
- 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. However, Regulations now
- also
- exclude those parts named as Specified Risk Materials.
- Note that from 1 January 2003 EU Member States will have to
- give effect to a Directive amending Directive 2000/13/EC, limiting
- the definition of "meat" to skeletal-attached muscle plus not more
- than 25% muscle-adhering fat and connective tissue (not more than
- 10% in the case of birds and rabbits), requiring systematic
- indication of the species from which the meat comes, and excluding
- "mechanically separated meat" from the definition.
-
- Natural
- [The following was added to the end of the definition]
- However, see also the FAC Review of the use of the terms Fresh,
- Pure, Natural etc. in Food Labelling 2001, in connection with which
- the UK Food Standards Agency has announced an intention to legislate
- www.foodstandards.gov.uk/press_releases/uk_press/2001/pr010725.htm
-
- Organic
-
- (See FAQ part 1, No. 20 for comparisons between organic and
- other foods)
- Organic food can be defined as "the product of a farming system
- which avoids the use of man-made fertilisers, pesticides, growth
- regulators and livestock feed additives. Instead the system relies
- on crop rotation, animal and plant manures, some hand weeding and
- biological pest control". This definition serves to distinguish
- the use of the word 'organic' in this context from its more
- traditional scientific meaning as a description of a
- carbon-containing molecule. 'Organic' is the description used only
- in English-speaking countries; in other markets 'Bio' , 'Oko' or
- 'Eco' are appropriate. The Organic Products Regulations 1992 as
- amended implement EU Council Regulation EEC No 2091/91 (as
- amended in 1995) 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.
- Organic processed foods are labelled depending on the
- proportion of organic ingredients present:
-
- * Category 1: Product contains a minimum of 95% organic
- ingredients by weight. Product can be labelled 'Organic'
- eg Organic Cornflakes
- * Category 2: Product contains 70 - 95% organic ingredients
- by weight. Product can be labelled 'Made with Organic
- Ingredients' eg Tomato Ketchup made with Organic Tomatoes.
-
- Regulation 2092/91 as amended contains a list of the non-organic
- ingredients which can be included in an otherwise organic food -
- for example water, salt, permitted food additives, processing
- aids, carrier solvents and flavourings. The Regulations also
- specifically exclude the use of irradiated or genetically
- modified (GM) ingredients in organic food.
- Throughout the EU each member state has a national Control Body.
- In the UK it is UKROFS, (The Register of Organic Food Standards)
- which regulates the activities of six UK Certification Bodies, who
- are the organisations charged with inspecting and regulating UK
- organic producers and manufacturers. The largest Certification Body
- is the Soil Association, which currently undertakes 80% of all
- certification in the UK. The other UK Certification Bodies are
- Organic Farmers & Growers, Scottish Organic Producers Association,
- Demeter, Organic Food Federation (OFF) and Irish Organic Farmers &
- Growers Association. Other prominent EU certification bodies
- include Ecocert (France), Naturland (Germany) and Skal (Holland),
- whilst OCIA, OGBA, QAI and FVO are the prominent certification
- bodies in the USA. The production of organic food requires the same
- involvement of professional food scientists and technologists and
- is subject to the same requirements of good manufacturing practice
- and food safety as the rest of the food industry, but is also subject
- to specific additional legal requirements as to cultivation,
- composition and labelling.
-
- Risk
-
- The probability that a particular adverse consequence results
- from a hazard within a stated time under stated conditions. "Risk
- assessment" should take account of both the probability of
- occurrence and its seriousness if it occurs. See Hazard and Risk
- Analysis.
-
- Risk Analysis
-
- This comprises risk assessment, risk management and risk
- communication. Risk assessment requires expertise both in the
- product or process in which the risk has been identified, and in
- modern risk assessment techniques. While experts also have a
- responsibility to contribute to risk management (i.e. the action
- to be taken in relation to the assessed risk), it is not the
- province of experts alone; in relation to a product or process
- within a food operation, it is the responsibility of top
- management; in the wider context of food legislation it is the
- responsibility of the appropriate governmental authority after
- consultation. Consultation is part of the process of risk
- communication, which should take place both before and after
- risk management.
-
- __
-
- That's it for the changes! Now on to New User Information. No need to
- read the rest of this "NEWS" section unless you're new to the group.
- __
-
- INFORMATION FOR NEW USERS
- __
-
- NOTES ON 'NETTIQUETTE:
-
- Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
- SCI.BIO.FOOD-SCIENCE
-
- There has been a slow but sure trend in recent years for some
- posters to get emotional or to bait emotional debates with their
- postings. This is never a good thing, since discussions most
- commonly deteriorate into name-calling and so on. Others wonder
- why their posts hardly get any responses from this group. All this
- is discussed here.
-
- Emotional debates are common in any topic for which adherents hold
- passionate, but opposing, beliefs. One of life's many paradoxes
- holds that if you shout, you will not be heard. Keep your
- conversations polite and cordial. The basis of politeness means
- that you must realise that this is a text medium, and people
- cannot see your body language to find out what you intend with
- these words, and as a result most people tend to assume the worst.
- You have to be extra careful in how you word things with others.
-
- However, there are many other reasons your postings do not get
- desirable responses. First of all, realise that this is a food
- science newsgroup, and that most of the posters tend to toe the
- party line of science. If you find this hard to take, there are
- many other newsgroups that you might find more friendly. In FAQ
- 1/3, for example, the newsgroup has many explicitly-stated goals,
- along with a newsgroup charter. These were agreed to and voted on
- over 10 years ago. Charters and statements of goals are a fact of
- life of all newsgroups under the sci.* hierarchy, and other
- hierarchies as well.
-
- While we welcome posts from anybody and everybody, you must ensure
- that your postings are on-topic. Some newsgroups dealing with
- other aspects of foods which we don't deal with:
-
- sci.med.nutrition rec.food.preserving rec.food.cooking
- rec.food.recipes alt.food.wine alt.food.fat-free
- rec.food-veg rec.food.veg.cooking alt.support.diet
- alt.food.vegan alt.food.vegan.science
- alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
- alt.support.diet.* (there are several newsgroups in this
- hierarchy)
-
- If you wonder why your posting garners few or no responses, it
- could be due to several reasons, including: 1) Nobody understood
- your post; 2) your post was not on-topic for the newsgroup, 3)
- your post showed an obvious intent at baiting an argument, and
- people properly ignored it, or 4) your post perhaps gave nothing
- for others to respond to.
- __
-
- This FAQ has been accepted to the *.answers newsgroups, and can be found in
- both
- sci.answers and news.answers.
-
- DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
- site nearest you. All paths end in "sci/food-science-faq/"
- except for Gopher sites, which use menus, and FSP sites, which have
- protocols that I am unfamiliar with. FSP stands for "File Service
- Protocol". There are several other sites not mentioned here. To get
- the very latest list, look under:
-
- <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 Windows users with SLIP/PPP):
-
- If you find your web browser too slow on your system, a better way to FTP is by
- use of freeware like WS-FTP. It can be downloaded via anonymous FTP from
- <ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
- fee is required for commercial use. You may find the transfer on WS-FTP is much
- faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
- menu of your favourite FTP sites. This is not intended to be an endorsement of
- WS-FTP, and others are available. __
-
- SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:
-
- Our FAQ has been converted to HTML for users of the World-Wide Web. It may
- be found at two locations:
-
- <http://www.landfield.com/faqs/by-newsgroup/sci/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 landfield.com or by Deja News. I won't be updating it as much as the
- FAQ, so it may not have the most current URLs. I stress here that the entire
- FAQ
- is not on my home page - just the links mentioned in it. Visit the site and
- tell
- me what you think! The web site is at
-
- <http://www3.sympatico.ca/pking123>
-
- You are given a choice as to the kind of web page you want, based on your
- browser capability and download speed.
-
- __
-
- HISTORICAL POSTINGS OF SBFS:
-
- Another item worthy of mentioning is the finding of
-
- <http://www.ibiblio.org/london/rural/food/sci.bio.food-science>
-
- It is at the University of North Carolina (sunsite.unc.edu), and contains
- historical postings from the first day the newsgroup began (May, 1995), up
- until December 1996. I consider it to be a valuable resource, and would
- appreciate it if anyone else finds archived postings from our newsgroup that
- proceed from December 1996 onward.
-
- __
-
- VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:
-
- Of the Web Browsers, I have found Netscape to have the best news reader.
- This is because the Netscape's news browser turns any mention of a web URL
- into a live link, as well. What is ideal about this kind of arrangement is
- that if you point and click on the "blue" URL reference on the news browser,
- the
- web page will pop up in a new window. That means can surf the 'net without ever
- losing track of our news articles. __
-
- Professional food scientists, academics, and others involoved in the food
- industry are invited to list their "favourite", or "most highly recommended"
- textbooks in the food science field to be added to the FAQ for the benefit of
- non-food scientists. The following format is preferred for ease of editing
- (loosely based on the Journal of Food Science):
-
- SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.
-
- The basic idea is to provide enough information for someone to walk into a
- library or bookstore and order it. The ISBN number is essential. Comments
- are optional.
- __
-
- 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@unilever.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, and
- New User Info <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
-
- ------- End of forwarded message -------
- ------- End of forwarded message -------
- ===========================================================
- Place the course code at the start of the "Subject:" line
- when you send email. Examples: SBI OA, SCH 3A, or SCH OA.
- Paul King Oakville, ON
- Course Pages: http://strider0123.bravepages.com
- Food Science: http://www3.sympatico.ca/pking123
- ===========================================================
-
-