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 | | Find information and resources related to food standards, microbiology and biotechnology, as well as careers and education in food science. Links to many food science-related organizations and learning tools are also provided. |
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| Associations, Organizations and Research Centers |
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| American Dairy Science Association
American Dairy Science Association.
Organization dedicated to providing scientific and technical support for professionals working in the dairy industry. |
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| Canned Food Alliance
Canned Food Alliance.
A consortium of steelmakers, can makers, select food processors and affiliate members that have joined together to promote the nutritional and convenience benefits of canned food. |
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| Coffee Quality Institute
Coffee Quality Institute.
Non-profit organization dedicated to the improvement of coffee quality as well as the lives of those who produce it. |
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| Food Science Australia
Department of Primary Industries. Food Science Australia.
Supports the development of science-based solutions for the food industry in Australia. |
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| Food Science Central
International Food Information Service.
A gateway to information relating to food science, food technology and food-related human nutrition. |
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| Institute of Food Science and Technology
Institute of Food Science and Technology.
This Europe-based independent professional qualifying body for food scientists and technologists assists with career development and education. |
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| International Rice Research Institute
International Rice Research Institute.
Based in the Philippines, this organization generates and disseminates rice-related knowledge and technology in support of farmers in developing countries. |
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| Careers and Education |
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| Food Scientist
USDA. Agricultural Research Service.
Describes the role of a food scientist in food production. Also links to research stories related to this area. |
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| Introduction to the Food Industry
Institute of Food Technologists.
Eight lessons provide an overview of the food industry and the range of career opportunities available. |
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| Food Biotechnology |
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| AgBiosafety
University of Nebraska. AgBiosafety.
Professional resource dedicated to providing scientific and educational material on the subject of crop biotechnology. |
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| Agricultural Biotechnology
United States Department of Agriculture.
Learn about the role of USDA agencies in biotechnology, the research being conducted in the U.S., the laws and regulations, trade, and the Advisory Committee on Biotechnology. |
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| Biotechnology
DHHS. FDA. Center for Food Safety & Applied Nutrition.
Announcements in biotechnology. |
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| UCBiotech
University of California, Berkeley.
Provides science based information on agricultural biotechnology. |
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| Food Standards |
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| Commercial Item Descriptions
USDA. Agricultural Marketing Service.
Provides information on the classification and regulatory requirements of several food categories. |
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| Commodity Purchasing
USDA. Agricultural Marketing Service.
Provides specifications that the Agricultural Marketing Service uses in purchasing foods for Federal Feeding Programs. |
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| Quality Standards
USDA. Agricultural Marketing Service.
Provides a list of food products and their quality standards. Includes foods such as: |
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| Learning Center |
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| Approximate pH of Foods and Food Products
DHHS. FDA. Center for Food Safety & Applied Nutrition.
Provides the pH levels in specific foods to help manufacturers determine processing requirements. October 2003. |
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| Canning Process
Canned Food Alliance.
Highlights the steps in the canning process. |
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| Facts About Natural Sausage Casings
International Natural Sausage Casing Association.
Provides information on the various types of sausage casings as well as the process involved in producing them. |
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| Food Additives and Premarket Approval
DHHS. FDA. Center for Food Safety & Applied Nutrition.
Provides a list of resources for premarket approval of food and color additives as well as notification programs for food ingredients and packaging components. |
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| Food Students
European Food Information Council.
Provides information for students and teachers on the history, production and modern applications of food. |
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| Library of Chemistry Information
DHHS. FDA. Center for Food Safety and Applied Nutrition.
Provides information on various aspects of chemistry with specific resources on food additives. |
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| Meat Science on the Web
Elsevier.
Provides links to various articles in Meat Science, a professional journal for professionals working in the field of food science and technology. |
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| Pasteurization
University of Guelph, Canada.
Provides information on methods and equipment used for pasteurization. |
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| Pasteurization Resource List
USDA. NAL. Food Safety Ressearch Information Office.
Provides a brief overview of pasteurization and an extensive list of online resources, including educational items, listserves, and reports. |
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| The Pizza Explorer
Purdue University. Department of Food Science; Institute of Food Technologists.
Educates students on the aspects of food science and the chemistry of various food components. Applicable for middle school through high school students. |
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| Popcorn Facts
The Popcorn Board.
Provides various resources and activities designed to educate students on popcorn. |
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| Rice Knowledge Bank
International Rice Research Institute.
Provides information on training and rice production. |
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| Science and Our Food Supply
National Science Teachers Association.
Provides curriculum resources to teach students about the science of food. |
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| Other Resources |
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| FSIS National Residue Program - The "Blue Book"
USDA. Food Safety and Inspection Service.
Find a comprehensive explanation of the process used to plan the National Residue Program and summary of the scheduled domestic and import sampling plans. Most current plan is 2005, with previous versions back to 1998 available. |
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| FSIS National Residue Program Data - The "Red Book"
USDA. Food Safety and Inspection Service.
Presents the FSIS National Residue Program (NRP) data by year. NRP is a multi-component analytical testing program for detecting residues (drugs, pesticides and environmental contaminants) in meat, poultry, and egg products. |
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| The World of Food Science
The World of Food Science.
Online publication dedicated to the dissemination of information about food science and technology. |
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Last Modified: Feb 27, 2009 |
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