The overall mission of the Dairy Products Technology Center is to support the maintenance, growth and continued economic health of the dairy foods industry. To accomplish this mission, the DPTC will: 1. Conduct timely research that will provide the scientific and technological basis for new and improved dairy food products and processes which utilize dairy-based ingredients. 2. Increase the number of well-trained students available to enter careers in the dairy industry and allied fields. 3. Enhance technology transfer by offering short courses, symposia, and publications to the dairy/foods industry. 4. Ensure that dairy products are safe, wholesome and nutritious.

We specialize in membrane filtration plants, membrane filtration technology and cross flow membrane filtration plants for food, dairy, chemical, pharmaceutical, biotechnology and nutraceutical industries.

Milk Development Council (MDC) was established by the Agriculture Ministers following the re-organisation of the milk industry at the end of 1994. It was set up as a levy-collecting body which then spent levy mainly on funding research and development into production methods.

FoodMicrobe.com - Food Microbiology and Food Hygiene Research. Food microbiology information website providing academic research services to the food industry relating to food hygiene, food poisoning, spoilage and related issues.

PlantPharma.org is an online community dedicated to a science-based, medically-oriented public dialogue on plant-made pharmaceuticals and their potential to help combat life-threatening illnesses. This community is a project of the International Academy of Life Sciences, a global network of universities, medical schools, and related institutions that are dedicated to education, training and research in key issues associated with the life sciences.

The Cornell Department of Food Science web site. The faculty, staff, and students in our Department are members of a large interdisciplinary team of scientists at Cornell who are working together to improve the wholesomeness and availability of food for the world's population. Students at Cornell enjoy the combined advantages offered by the applied programs of a major land grant university and the intellectual rigor and stimulation that characterize a prestigious Ivy League institution, all on the same beautiful campus.

The Department of Food Science and Human Nutrition at Michigan State University (MSU) is jointly administered by the College of Agriculture and Natural Resources and the College of Natural Science. All four of the undergraduate majors require a basic science background which is a prerequisite to the upper level courses in food science and human nutrition. Programs may lead to B.S degree in the following areas: Dietetics, Food Science, Nutritional Science. Graduate programs leading to M.S and Ph.D degrees are available in the basic disciplines of Food Science and Human Nutrition.

Our department has a three-fold mission of educating the next generation of Food Scientists, discovering new food technologies and applications of food products, and serving our state and national food industry through extension programs. Through this site, you will hopefully gain insight into how we approach each of these areas. We are a program with a bright future seeking to become a leader in each of our program areas.

There are two bachelor studies and three master studies in which the Food Microbiology Laboratory offers a major part. Furthermore, the Laboratory is involved in numerous courses that are part of other study programs and there are several BSc and MSc theses available for students. Use the menu on the left to navigate through all educational programs.

Microstructural Principles of Food Processing and Engineering, 2nd Edition by Jose Miguel Aguilera and David W. Stanley. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry.