Dairy Process Engineering Centre (DPEC) is an initiative of Dairy Australia and is a centre of Food Science Australia. The Centre works closely with the dairy industry through its core programs: Technology Transfer, Food Engineering Education, Research Collaboration, Process Optimisation.

Kefir is a refreshing cultured-milk beverage, which originated many centuries ago, in the Northern Caucasus Mountains. This pages offers extensive information about the fermented milk product called kefir: history, origin, composition, microbiology, and production. Includes photographs.

Founded in 1903, the International Dairy Federation is an organization created by the dairy sector worldwide where dairy specialists of all kinds meet to resolve common issues and exchange ideas and experience. IDF work is strategically focused on providing science-based information on which Governments and legislators can develop policy and regulations.

Discusses the common bacterial agents and the symptoms and foods associated with each agent. Staphylococcus aureus, Salmonella, Clostridium perfringens, Clostridium botulinum, Vibrio parahaemolyticus, Bacillus cereus, Listeria, Yersinia enterocolitica, Campylobacter jejuni, Enteropathogenic Escherichia coli.

Salmonella information and resources for researchers, the press, and the public. Data from Salmonella genome projects. Latest Salmonella News. Salmonella frequently asked questions, and their answers.

Degree programs: B.S. in Nutrition and Food Science; B.S. in Hotel and Restaurant Management; M.S. and Ph.D. in Nutrition and Food Science with emphases in nutrition, food science, or hotel and restaurant management. Minor: Undergraduate International Minor in Human Sciences (IMHS). Non-degree programs: Dietary Manager Independent Study Program, offered in conjunction with the Distance Learning Office, for professionals in health care facility food services.

Graduate Courses, Undergraduate Courses, Double Major Program in Food Engineering, Minor Program in Food Science. The Middle East Technical University (METU) Food Engineering program aims to provide graduates with the knowledge and skills that can be applied to design, develop and manufacture safe, high quality, value added food products and production and distribution systems for the benefit of mankind.

The Department of Food and Nutritional Sciences (Tuskegee University) offers the undergraduate degree in Food Science, Nutritional Science, the Didactic Program in General Dietetics, and dual degrees as well as the Master's degree in Food or Nutritional Science.

The mission of the Department of Food Technology is the discovery of knowledge related to food and the processing of biomaterials. The research and teaching specializes in: Food Technology (Food Processing Technology, Physical Chemistry and Physics of Foods, Sensory Food Science, Packaging Technology), Meat Technology, Dairy Technology, Cereal Technology. There is considerable interaction between the areas. The department collaborates with other research institutes and industry, both in Finland and abroad.

This page gets you into information on the growth and structure of meat animals. General Body Structure; Bones, Connective Tissue & Fat; Meat Cuts and Grading; Muscle Identification; Properties of Meat; Early Development of Muscle; Postnatal Growth of Muscle; Growth of The Whole Animal; Converting Muscles to Meat.