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Factors Affecting Food Quality Lecture Help Please!

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mesophile

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    I love reading, and learning about new fields in food science and technology.

Posted 07 February 2013 - 09:16 AM

Good Day All,

I am conducting a lecture on factors affecting food quality, for example:

Physical, micro, chemical, allergenic, nutritional, cultivar/variety, seasonality & weather, processing ...

Do any of you have any notes/papers/documents that can help in this field. I really need examples of good and bad, what to look for, how each of the above can affect food quality, what good looks like, etc...

As always, your help would be greatly appreciated.

I can post the final presentation afterwards if you would like to see it.

Kind Regards,

Simon



Charles.C

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Posted 08 February 2013 - 02:24 PM

Good Day All,

I am conducting a lecture on factors affecting food quality, for example:

Physical, micro, chemical, allergenic, nutritional, cultivar/variety, seasonality & weather, processing ...

Do any of you have any notes/papers/documents that can help in this field. I really need examples of good and bad, what to look for, how each of the above can affect food quality, what good looks like, etc...

As always, your help would be greatly appreciated.

I can post the final presentation afterwards if you would like to see it.

Kind Regards,

Simon


Dear Simon,

Not quite sure as to the "level" you are seeking (or the usability factor :unsure: ) but the material on this site looked to have some interesting items over a range of food topics (not only safety). i sampled 2 or 3 and all were old enough to now be accessible.

http://fri.wisc.edu/...ews.php?brief=7

Rgds / Charles.C

Kind Regards,

 

Charles.C


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Ruby Ochoa

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Posted 14 February 2013 - 03:03 PM

Here's three docs that address compressed air used in the food manufacturing process. Good luck with the presentation.
Best regards,
Ruby

Good Day All,

I am conducting a lecture on factors affecting food quality, for example:

Physical, micro, chemical, allergenic, nutritional, cultivar/variety, seasonality & weather, processing ...

Do any of you have any notes/papers/documents that can help in this field. I really need examples of good and bad, what to look for, how each of the above can affect food quality, what good looks like, etc...

As always, your help would be greatly appreciated.

I can post the final presentation afterwards if you would like to see it.

Kind Regards,

Simon

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