'Food industry' presentation slideshows

The EuroFIR network – Delivering high quality food composition data across Europe Paul Finglas (IFR) and Claudia Krines (ttz) Buenos Aires, Argentina 26 th October 2007. Outline. Background & Current Activities The EuroFIR Platform & Technical website ( www.eurofir.org/eurofir )

A SAFE FOOD SUPPLY?. Is Your Food Safe to Eat? Mr. Johnson Central Heights Ag Dept. Student Objectives. Analyze the risk involved in the use of pesticides in food production. Evaluate the risk of using hormones and antibiotics on animals raised for food.

CHAPTER 30 Industrial Microbiology. Industrial Microorganisms and Product Formation Industrial Microorganisms and Their Products. The actual reactions carried out by microorganisms in industrial microbiology are called biocatalysis ( Figure 30.1 ).

Food Industry in Georgia Risks and Threats. Terminal Learning Objective:

ETHICAL TREATMENT OF ANIMALS. AGST 3000 Agriculture, Society, and the Natural World. Home Assignment for next week… Access the websites on the next slide. Find at least two other sites, one that promotes animal welfare and one that promotes animal rights and bring the url for each. .

2850 Perry Highway Slippery rock, pa 16057 (800) 252-4373 or (724) 368-3022 Fax: (724) 368-9456 www.castlecheeseinc.com Email: castlecheeseinc@comcast.net. Castle Cheese Inc. was first established in 1985. In 1991, our business moved to our present facility at 2850 Perry Highway,

Starchy Staples. Outline. Storage organs Potato sweet potato Yam cassava Chap 14. Underground Food Storage. One successful plant strategy is to keep important parts of the plant below the ground, safe from most animals and weather, and send up disposable stems for photosynthesis.

Measurement and Quality Control of Fatty Acid and trans Fats Determination in Soybeans and Soybean Oil. Gina M. Clapper AOCS Technical Services Low Linolenic Acid Soybeans and trans Fatty Acids AOAC International Midwest Section Annual Meeting and Exposition Kansas City, Missouri, USA.

Dioxin-Contaminated Chicken Environmental Health Disaster Scenarios. Michelle Lee Urbano & Madeleine Kangsen Scammell. Boston Neighborhoods. Summer 2004 92 Students (14yrs – 18 yrs) 30 Middle School 69% Female; 31% Male 62 High School 62% Female; 38% Male.

Understanding Obesity through Sociology. Dr Abir Youssef. Understanding Obesity through Sociology. Introduction World Health Organization (WHO) definitions for obesity Causes of obesity Socio-economic Environmental Explanation Cultural – behavioral Explanation Ethnicity and Obesity

COOPERATIVE RESEARCH IN FINLAND AND GLOBALLY. Iiro Jussila, Panu Kalmi & Eliisa Troberg May 2008. CONTENTS. Introduction Objectives of this survey How the survey was performed Cooperative research in economics Cooperative research in business economics; management and organisation

Review of Key Microbial Groups. Domain Bacteria Domain Archaea Domain Eucarya. Domain Bacteria: General Features. Prokaryotic cell structure DNA organized in nucleoid; no nuclear membrane, nucleolus, or histones No complex membranous organelles (e.g. endoplasmic reticulum, golgi apparatus)

Introduction to food analysis. Food analysis objectives. Developing a theoretical and practical understanding of the methods used to analyse foods chemical analysis physical analysis to ensure high and consistent quality of foods in the food industry . Proximate analysis of foods.

Mechanisms for Product Quality and Food Safety: Certification Systems. Jerry “Jing” E. Pacturan Organic Certification Center of the Philippines, Inc. www.occpphils.org Philippine Development Assistance Programme, Inc. www.pdap.net. Outline of Presentation. Background

Investment Potential of Food Industry of the Republic of Uzbekistan. Association OF Food Industry ENTERPRISES of the Republic of Uzbekistan. THE LOCATION OF ENTERPRISES IN R EGIONS OF THE REPUBLIC OF UZBEKISTAN. Aral Sea. Nukus. Navoi. Samarkand. Namangan. Tashkent.

Peter Browning & CONTINENTAL (Book: Managing Change; Cases and Concept, Todd D Jick & Maury A Peipert, second edition, McGraww Hill, pages 166 – 174). Learning Objectives. Describing a problem in White Cap Company Analyzing the problem to make a change Implementing the change.

“Value” in Value-Added Food Processing A Commercially Sustainable Business Model for Enriched Ready-to-Eat-Foods Land O’Lakes International Development with USAID Office of Food For Peace and PEPFAR Rolf Campbell, consultant. International Food Aid Conference Kansas City April 16, 2008.

Food Texture. What is It?. TEXTURE IS A QUALITY FACTOR. Nutrition : protein, carbohydrate, vitamins & minerals Appearance : color, shape, size, etc (visual) Flavor : taste(tongue), odor (nose) Texture : tactile contact with some part of body and food. What is Food Texture?.

936081 Airport Road, Mansfield ,Ontario, L0N 1M0 Tel: (705) 435-2041 / Fax: (705) 435-1467. president@legalsuites.com. Welcome…. CURRENT & EMERGING CANADIAN FOOD TOPICS. A brief tour of some current and emerging Federal food regulations and initiatives. .