The Wisconsin Center for Dairy Research, located on the campus of the University of Wisconsin in Madison, is one of the premiere dairy research centers in the United States. Building on Wisconsin's tradition as the nation's "Dairy State," the Center's research program focuses on cheese, dairy safety and quality, and dairy ingredients. Applications programs, which provide technical assistance to the dairy industry, follow the same areas and also include specialty cheese and economics.

Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles and birds. The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.

The course of studies in food chemistry is jointly offered by the University of Stuttgart and the University of Hohenheim, which is also situated in Stuttgart. The basic study program is absolved at the University of Stuttgart (4 semesters). Having passed the first section of state examination, students change to the University of Hohenheim, which is responsible for the main study period (5 semesters).

Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

The official web site of the University of Guelph Food Science Department. The Department of Food Science offers diverse and highly rated educational programs, including a Distance Education Certificate, Short Courses in Dairy and Meat Processing, and of course Undergraduate and Graduate programs.

Report of a conference held in Logan, Utah, USA, 26-29 March 1985. Report and recommendations of the conference; Experiences with food composition data; The uses of food composition data; Managing food composition data; International food composition data; Other considerations.

Scientists have the power to take a gene from one organism and put it into an entirely different species. It is already having a dramatic impact on the production of new drugs and researchers are now altering the crops that are used to make our most basic foods. It should make the products on supermarket shelves tastier and healthier. But there are those who fear genetically-modified organisms (GMOs) will only damage the environment and make us ill.

The utilisation of lactococci and other LAB, their bacteriophages, antimicrobial systems in milk, quality and yield of cheese, modelling in food technology, modified atmosphere packaging.

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.