The Physical Properties of Food DataBase. An extensive database of bibliographic references and experimental data on the physical properties of foods over a wide range of conditions and processes.

Dairy Management Inc. (DMI) is the dairy farmer-funded organization that builds demand for U.S. dairy. DMI's Innovation Program supports dairy product and nutrition research, ingredient applications development and technical assistance for the dairy, food and beverage industries.

The DRTC is a partnership between: University of Alberta, Department of Agricultural, Food and Nutritional Science ; Alberta Agriculture, Food and Rural Development; Alberta Milk. This union brings together the resources of all partners with the vision to be Canada's leading centre for excellence in dairy research, teaching, and technology transfer.

IGF-1 and milk is an information and eduaction project of CFIS that answers questions and fears related to igf-1, milk and cancer. The internet is full of health scares and myths surrounding igf-1, and milk and igf-1 and cancer. This Web site serves as a factual internet base for information surrounding IGF-1 and milk.

The Southeast Dairy Foods Research Center (SDFRC) is comprised of a collection of experienced and accomplished scientists working in research areas prioritized nationally by industrial surveys. These areas include milk and whey ingredient functionality, thermal and biological processing, sensory properties of cheese and dairy ingredients, dairy food safety, and microbial technologies for starter cultures and probiotics.

About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention.

Food Science at Rutgers University is a multidisciplinary enterprise consisting of The Department of Food Science, The Center for Advanced Food Technology, The Nutraceuticals Institute and The Food Industries Research and Extension Center. We work together to promote health, prevent disease, provide high quality foods to the consumer and contribute to economic development in New Jersey.

The Oklahoma Food and Agricultural Products Center helps to stimulate and support the growth of value-added food and agricultural processing products in Oklahoma.

The Department of Food Science and Technology is One of the largest in the United States and the only food science program in the University of California system. Information about the department and programs as well as the field of food science.

The Nutrient Data Laboratory (NDL) has the responsibility to develop USDA's National Nutrient Database for Standard Reference, the foundation of most food and nutrition databases in the US, used in food policy, research and nutrition monitoring. Our database products are available to the public and scientific community. NDL is one of seven units in the Beltsville Human Nutrition Research Center (BHNRC) of the Agricultural Research Service (ARS).