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Food Chemistry (food + chemistry)
Selected AbstractsFood Chemistry and ToxicologyJOURNAL OF FOOD SCIENCE, Issue 3 2000Article first published online: 28 JUN 200 Coverage of original research on degradative and preservative reactions, toxicology, functional properties, postharvest physiology of plants, muscle biology, analytical procedures, and composition [source] Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their EmployersJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2006Stephanie Clark ABSTRACT: Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical thinking, problem solving, and technical competence in the food industry. Two survey tools, 1 for graduates and 1 for their employers, were designed to assess job preparedness and the skill set attained by food science program graduates. Graduates of the joint food science program generally indicated satisfaction with their food science education and suggested that they were adequately prepared for their jobs. Both students and employers indicated that most of the identified Success Skills are used daily on the job, and that graduates were well prepared with Success Skills. Graduates and employers reported adequate preparation in Food Processing and Engineering competence. Some significant differences (P < 0.05) were found in perceived and assessed competence. Specifically, while student indicated that they were well prepared with Food Chemistry and Analysis, Food Safety and Microbiology, and Applied Food Science competence, employers indicated only adequate preparation in Food Chemistry and Analysis, and Applied Food Science competence, but poor preparation in Food Safety and Microbiology competence. The findings suggest that students should be given opportunities for self-evaluation in undergraduate courses. Because the survey models are based on Institute of Food Technologists requirements, it is expected that the surveys can be readily adopted by other institutions to assess student learning and program effectiveness. [source] Organisation of proficiency testing for plant health diagnostic tests: the experience of FAPAS®EPPO BULLETIN, Issue 1 2010A. Reynolds Proficiency testing (PT) is an established quality assurance measure and is based on the comparison of laboratories' results in an inter-laboratory trial. It highlights problems in laboratory analysis and is an educational tool to help improve data quality. This article describes how PT is organised by FAPAS®. FAPAS® is an international PT provider (external quality assessments) for food chemistry, food microbiology, genetically modified material and water/environmental samples. Since 2007, FAPAS® have organized plant health proficiency tests in conjunction with the Plant Pest and Disease Identification Programme at the Food and Environment Research Agency (Fera). Up until 2009, FAPAS® has organised seven plant health proficiency tests that covered the identification of lyophilised bacteria, viruses in leaves and fungi in agar plugs. In 2009, FAPAS® organized over 10 plant health proficiency tests under the banner of ,PhytoPAS', including Potato spindle tuber viroid, Phytophthora ramorum, Thrips palmi, Erwinia amylovora, Clavibacter michiganensis subsp. sepedonicus, etc. DNA extracts, cyst nematodes (Globodera pallida) and slides/immunofluorescence (IF) slides have been added to the programme. The organization of the plant health proficiency tests follows a similar pattern. Suitable test materials are prepared and tested for quality before distribution to requesting participants. Laboratories usually have 1,2 months to analyze their samples and return their results. A report is then compiled for issue to laboratories and these contain all results in an anonymous form, so that laboratories can compare their results with those of other participants. If a laboratory's performance is unsatisfactory then it is up to them to investigate the situation. Thus, the primary purpose of PT is the detection of inaccuracy in a laboratory's results, so that they can investigate the problems and initiate corrective procedures. [source] Evaluation of the applicability of two different immunoassays for the detection of wheat gluten in baby foodsBIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION, Issue 5 2000Concepción Avila Immunoassays are one of the most powerful of all immunochemical techniques. They are employed in a wide range of methods to detect and quantify antigens or antibodies. The aim of the present work is to illustrate basic issues relating enzyme immunoassay (ELISA), including its potential application to food chemistry. Students carry out two different ELISA protocols for the determination of gliadin concentration and are encouraged to discuss the applicability of each method to the detection of gluten in baby cereals. Biology and Chemistry undergraduate students have performed this experiment in our laboratories during the last academie course. The use of commercially available antibodies conjugated with the reporter enzyme shortens and cheapens the protocols, and helps to their widespread application. © 2000 IUBMB. Published by Elsevier Science Ltd. All rights reserved. [source] Chromatographic determination of herbicide residues in various matricesBIOMEDICAL CHROMATOGRAPHY, Issue 6 2004Tibor Cserháti Abstract The newest results in the use of various extraction techniques and chromatographic methods such as gas,liquid and high-performance liquid chromatography used for the assessment of herbicide residues in various matrices have been compiled and critically evaluated. Practical employments in water and soil research, environmental protection, clinical and food chemistry are presented. Copyright © 2004 John Wiley & Sons, Ltd. [source] | ||||||||||