Xref: utcsri news.answers:229694 sci.answers:18074 sci.bio.food-science:19389 Path: utcsri!utnut!elk.ncren.net!newsswitch.lcs.mit.edu!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!dreaderd!not-for-mail Message-ID: Supersedes: Expires: 27 Apr 2009 20:26:26 GMT X-Last-Updated: 2007/12/04 From: sciguy@vex.net (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: 30 Mar 2009 20:37:33 GMT Lines: 351 NNTP-Posting-Host: penguin-lust.mit.edu X-Trace: 1238445453 senator-bedfellow.mit.edu 307 18.181.0.29 Archive-Name: sci/food-science-faq/diff Posting-Frequency: biweekly Last-modified: 2007/12/03 RECENT CHANGES (3 December 2007): DELETED: This is a list of URLs that have been deleted, either because they were unreachable at the time of testing, or there were duplicate entries (more than one link to the same university or organisation). University of British Colombia: http://www.agsci.ubc.ca/research/food.htm Royal Vetarinary and Agricultural University: http://www.mli.kvl.dk/ Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/ Canadian Org. of Nutritional Education: http://www.hpb.ca:8080/ Deja News Website: http://groups-beta.google.com/ Food Law Page: http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html Maize Genome Database: http://www.agron.missouri.edu University of California at Davis - Seafood Network Information Centre: http://www-seafood.ucdavis.edu/ ADDED/CHANGED: There were many additions, but many more changes. In the interest of shortening the text to under 80 columns per line of text, many of the longer URLs were shortened using a free service provided by tinyurl.com. Tinyurl.com shortens long URLs to 25 characters. Pasting this link on your address bar causes tinyurl.com to redirect you to the proper web page. Also in the interest of redesigning their websites, many departments and universities have provided entirely different URLs than before. There are just under 40 additions and changes to the list of Food Science sites. Universities: University of Ballarat: http://tinyurl.com/ysj28r Graz Univ of Technology, Div of Fd Chem: http://www.ilct.tugraz.ac.at/ University of British Colombia: http://www.landfood.ubc.ca/ Dalhousie University Food Sci and Tech: http://foodscience.engineering.dal.ca University of Guelph: http://www.foodscience.uoguelph.ca/home/ University of Manitoba: http://www.umanitoba.ca/faculties/afs/ Memorial University Aquaculture program: http://tinyurl.com/yuaguu University of Saskatchewan: http://www.agbio.usask.ca/departments/fabs University of Copenhagen: http://www.mli.kvl.dk/English.aspx University of Helsinki: http://www.mm.helsinki.fi/vfs/ University of Hohenheim: http://tinyurl.com/ytfxkk University of Karlruhe: http://www.iab.uni-karlsruhe.de/ Technical University of Munich: http://tinyurl.com/2qmz2f University of Milan: http://www.agraria.unimi.it/english.htm University of Lleida: http://www.etsea.udl.es/eng/ Lund University (Food Engineering): http://www.food.lth.se/english Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/ Manchester Metropolitan University: http://tinyurl.com/2x2uf4 University of Strathclyde: http://tinyurl.com/29jjdn University of Surrey: http://www.surrey.ac.uk/SBMS/nutrition/ California Polytechnical University: http://foods.calpoly.edu/ University of Colorado: http://tinyurl.com/3bwvw8 University of Georgia: http://www.uga.edu/~fst/ University of Illinois: http://www.fshn.uiuc.edu/ University of Kentucky: http://tinyurl.com/2y25te University of Missouri: http://tinyurl.com/2mnjd6 North Dakota State University: http://tinyurl.com/22ne84 Oklahoma State Animal Sciences: http://www.ansi.okstate.edu/ University of Tennessee: http://foodscience.tennessee.edu/ Organisations: Australian Institute of FS and Technology: http://www.aifst.asn.au/ Burnaby Cook-Chill Production Center: http//www.infinity.ca/foodinfoburnaby/ Teach Nutrition (Ontario, Canada): http://www.teachnutrition.org/ Canwine: http://canwine.blogspot.com Code of Federal Regulations: http://tinyurl.com/33nq5 Dairy Science and Food Technology website: http://www.dairyscience.info Food and Ag Policy Research Institute: http://tinyurl.com/ypxpv3 Food Law Page: http://www.foodlaw.org/ Google Groups: http://groups.google.com/ The Gopher Hole: Talking Food: http://www.internet-gopher.com/foodtalk/ IFT Journal of Food Science: http://tinyurl.com/25bc4j Institute of Food Science & Technology (IFST): http://www.easynet.co.uk/ifst/ Maize Genome Database: http://maizegenome.org/ National Food Safety Database: http://tinyurl.com/256qmo Post-Harvest Links (FS and Food Safety): http://tinyurl.com/27lyk2 USDA Food Composition Tables: http://tinyurl.com/ytu8mr Food Companies: Campbell Soup Company: http://www.campbellsoups.com/ __ 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 tow 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: 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: 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 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: One of many Asian sites. From Mexico and Central America: 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: From the United Kingdom: via FSP from: src.doc.ic.ac.uk, port 21 From the United States: 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. 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: 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: This is a "bare text" web page. In other words, there are no live web links. It is a plain text FAQ. 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: __ 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 . 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: or 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: 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 The website "tinyurl.com" provided an abbreviation of an otherwise long website URL, located at a completely different website. It is at the University of North Carolina (sunsite.unc.edu, now ibiblio) 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. __ "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. If you know of any web pages that describe or even mention these things, please send your suggestions to Paul King at sciguy@vex.net ___ 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 are: Rachel Zemser, creator of the newsgroup sci.bio.food-science: J Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant, Chair, IFST Member Relations & Services Committee and Web Editor, IFST Web on the WWW Paul King, Creator and Maintainer of the List of Common Abbreviations, and New User Info: sciguy@vex.net 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