Archive-Name: sci/food-science-faq/diff

Posting-Frequency: biweekly
Last-modified: 2007/12/03

RECENT CHANGES (3 December 2007):

DELETED:

This is a list of URLs that have been deleted, either because they were
unreachable at the time of testing, or there were duplicate entries
(more than one link to the same university or organisation).

University of British Colombia:
http://www.agsci.ubc.ca/research/food.htm (Who's computer is this?)
Royal Vetarinary and Agricultural University: http://www.mli.kvl.dk/ (Who's computer is this?)
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/ (Who's computer is this?)
Canadian Org. of Nutritional Education: http://www.hpb.ca:8080/ (Who's computer is this?)
Deja News Website: http://groups-beta.google.com/ (Who's computer is this?)
Food Law Page: http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html (Who's computer is this?)
Maize Genome Database: http://www.agron.missouri.edu (Who's computer is this?)
University of California at Davis - Seafood Network Information Centre:
http://www-seafood.ucdavis.edu/ (Who's computer is this?)

ADDED/CHANGED:

There were many additions, but many more changes. In the interest of
shortening the text to under 80 columns per line of text, many of the
longer URLs were shortened using a free service provided by tinyurl.com.
Tinyurl.com shortens long URLs to 25 characters. Pasting this link on
your address bar causes tinyurl.com to redirect you to the proper web
page.

Also in the interest of redesigning their websites, many departments and
universities have provided entirely different URLs than before. There
are just under 40 additions and changes to the list of Food Science
sites.

Universities:
University of Ballarat: http://tinyurl.com/ysj28r (Who's computer is this?)
Graz Univ of Technology, Div of Fd Chem: http://www.ilct.tugraz.ac.at/ (Who's computer is this?)
University of British Colombia: http://www.landfood.ubc.ca/ (Who's computer is this?)
Dalhousie University Food Sci and Tech:
http://foodscience.engineering.dal.ca (Who's computer is this?)
University of Guelph: http://www.foodscience.uoguelph.ca/home/ (Who's computer is this?)
University of Manitoba: http://www.umanitoba.ca/faculties/afs/ (Who's computer is this?)
Memorial University Aquaculture program: http://tinyurl.com/yuaguu (Who's computer is this?)
University of Saskatchewan: http://www.agbio.usask.ca/departments/fabs (Who's computer is this?)
University of Copenhagen: http://www.mli.kvl.dk/English.aspx (Who's computer is this?)
University of Helsinki: http://www.mm.helsinki.fi/vfs/ (Who's computer is this?)
University of Hohenheim: http://tinyurl.com/ytfxkk (Who's computer is this?)
University of Karlruhe: http://www.iab.uni-karlsruhe.de/ (Who's computer is this?)
Technical University of Munich: http://tinyurl.com/2qmz2f (Who's computer is this?)
University of Milan: http://www.agraria.unimi.it/english.htm (Who's computer is this?)
University of Lleida: http://www.etsea.udl.es/eng/ (Who's computer is this?)
Lund University (Food Engineering): http://www.food.lth.se/english (Who's computer is this?)
Swiss Federal Institute of Technology: http://www.ilw.agrl.ethz.ch/ (Who's computer is this?)
Manchester Metropolitan University: http://tinyurl.com/2x2uf4 (Who's computer is this?)
University of Strathclyde: http://tinyurl.com/29jjdn (Who's computer is this?)
University of Surrey: http://www.surrey.ac.uk/SBMS/nutrition/ (Who's computer is this?)
California Polytechnical University: http://foods.calpoly.edu/ (Who's computer is this?)
University of Colorado: http://tinyurl.com/3bwvw8 (Who's computer is this?)
University of Georgia: http://www.uga.edu/~fst/ (Who's computer is this?)
University of Illinois: http://www.fshn.uiuc.edu/ (Who's computer is this?)
University of Kentucky: http://tinyurl.com/2y25te (Who's computer is this?)
University of Missouri: http://tinyurl.com/2mnjd6 (Who's computer is this?)
North Dakota State University: http://tinyurl.com/22ne84 (Who's computer is this?)
Oklahoma State Animal Sciences: http://www.ansi.okstate.edu/ (Who's computer is this?)
University of Tennessee: http://foodscience.tennessee.edu/ (Who's computer is this?)

Organisations:
Australian Institute of FS and Technology: http://www.aifst.asn.au/ (Who's computer is this?)
Burnaby Cook-Chill Production Center:
http//www.infinity.ca/foodinfoburnaby/
Teach Nutrition (Ontario, Canada): http://www.teachnutrition.org/ (Who's computer is this?)
Canwine: http://canwine.blogspot.com (Who's computer is this?)
Code of Federal Regulations: http://tinyurl.com/33nq5 (Who's computer is this?)
Dairy Science and Food Technology website: http://www.dairyscience.info (Who's computer is this?)
Food and Ag Policy Research Institute: http://tinyurl.com/ypxpv3 (Who's computer is this?)
Food Law Page: http://www.foodlaw.org/ (Who's computer is this?)
Google Groups: http://groups.google.com/ (Who's computer is this?)
The Gopher Hole: Talking Food: http://www.internet-gopher.com/foodtalk/ (Who's computer is this?)
IFT Journal of Food Science: http://tinyurl.com/25bc4j (Who's computer is this?)
Institute of Food Science & Technology (IFST):
http://www.easynet.co.uk/ifst/ (Who's computer is this?)
Maize Genome Database: http://maizegenome.org/ (Who's computer is this?)
National Food Safety Database: http://tinyurl.com/256qmo (Who's computer is this?)
Post-Harvest Links (FS and Food Safety): http://tinyurl.com/27lyk2 (Who's computer is this?)
USDA Food Composition Tables: http://tinyurl.com/ytu8mr (Who's computer is this?)

Food Companies:
Campbell Soup Company: http://www.campbellsoups.com/ (Who's computer is this?)
__

That's it for the changes! Now on to New User Information. No need to
read the rest of this "NEWS" section unless you're new to the group.
__

INFORMATION FOR NEW USERS
__

NOTES ON 'NETTIQUETTE:

Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
SCI.BIO.FOOD-SCIENCE

There has been a slow but sure trend in recent years for some
posters to get emotional or to bait emotional debates with their
postings. This is never a good thing, since discussions most
commonly deteriorate into name-calling and so on. Others wonder
why their posts hardly get any responses from this group. All this
is discussed here.

Emotional debates are common in any topic for which adherents hold
passionate, but opposing, beliefs. One of life's many paradoxes
holds that if you shout, you will not be heard. Keep your
conversations polite and cordial. The basis of politeness means
that you must realise that this is a text medium, and people
cannot see your body language to find out what you intend with
these words, and as a result most people tend to assume the worst.
You have to be extra careful in how you word things with others.

However, there are many other reasons your postings do not get
desirable responses. First of all, realise that this is a food
science newsgroup, and that most of the posters tend to tow the
party line of science. If you find this hard to take, there are
many other newsgroups that you might find more friendly. In FAQ
1/3, for example, the newsgroup has many explicitly-stated goals,
along with a newsgroup charter. These were agreed to and voted on
over 10 years ago. Charters and statements of goals are a fact of
life of all newsgroups under the sci.* hierarchy, and other
hierarchies as well.

While we welcome posts from anybody and everybody, you must ensure
that your postings are on-topic. Some newsgroups dealing with
other aspects of foods which we don't deal with:

sci.med.nutrition rec.food.preserving rec.food.cooking
rec.food.recipes alt.food.wine alt.food.fat-free
rec.food-veg rec.food.veg.cooking alt.support.diet
alt.food.vegan alt.food.vegan.science
alt.animals.ethics.vegetarian alt.sport.weightlifting.vegetarian
alt.support.diet.* (there are several newsgroups in this
hierarchy)

If you wonder why your posting garners few or no responses, it
could be due to several reasons, including: 1) Nobody understood
your post; 2) your post was not on-topic for the newsgroup, 3)
your post showed an obvious intent at baiting an argument, and
people properly ignored it, or 4) your post perhaps gave nothing
for others to respond to.
__

This FAQ has been accepted to the *.answers newsgroups, and can be found
in
both sci.answers and news.answers.

DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
site nearest you. All paths end in "sci/food-science-faq/"
except for Gopher sites, which use menus, and FSP sites, which have
protocols that I am unfamiliar with. FSP stands for "File Service
Protocol". There are several other sites not mentioned here. To get
the very latest list, look under:

<http://tinyurl.com/7f3v7 (Who's computer is this?) >

They include Gopher sites, FTP sites, FSP sites, and web sites in
Europe, North America, South America, Africa, Asia, and Australia.
This list is intended only as a representative sample.

From Canada:
<gopher://jupiter.sun.csd.unb.ca:70 (Who's computer is this?) >
This is the only Canadian FAQ repository, located in the
maritime province of New Brunswick.
From Germany:
via FSP from: ftp.Germany.EU.net, port 2001
<ftp://ftp.Germany.EU.net:80/pub/newsarchive/news.answers/ (Who's computer is this?) >
This FTP site uses compression. You must download a GZIP
decompression package to see the text, which should be
available at this site.
From Hong Kong:
<ftp://ftp.hk.super.net/mirror/faqs/ (Who's computer is this?) >
One of many Asian sites.
From Mexico and Central America:
<ftp://ftp.mty.itesm.mx/pub/mirrors/usenet/news.answers/ (Who's computer is this?) >
This FTP site uses compression. You must download an
UNCOMPRESS package to see the text, which should be
available at this site.
From South Africa:
<ftp://ftp.is.co.za/usenet/news.answers/ (Who's computer is this?) >
From the United Kingdom:
<ftp://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/ (Who's computer is this?) >
via FSP from: src.doc.ic.ac.uk, port 21
From the United States:
<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/ (Who's computer is this?) >
<ftp://rtfm.mit.edu/pub/usenet-by-group/alt.answers/ (Who's computer is this?) >
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/ (Who's computer is this?) >
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/alt/answers/ (Who's computer is this?) >
rtfm.mit.edu is the central repository for most of the
official FAQs that appear on the Usenet. In fact, this is the
place where you are *guaranteed* the most up-to-date FAQ,
since they have to do the auto-posting.
<ftp://ftp.mirrors.aol.com/pub/rtfm/usenet/news-answers/ (Who's computer is this?) >

From the Web:
Old postings to sbfs can be found at http://dejanews.com, (Who's computer is this?) using
"sci.bio.food-science" as a search string.

Other WWW Pages: Check out a site nearest you:

Germany: <http://www.Germany.EU.net:80/ (Who's computer is this?) >
This actually leads to a search engine where the FAQ must be
downloaded via FTP as above. The files are compressed with
GZIP.

The UK: <http://src.doc.ic.ac.uk/usenet/news-faqs/news.answers/ (Who's computer is this?) >
This is a "bare text" web page. In other words, there are no
live web links. It is a plain text FAQ.


<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html (Who's computer is this?) >
This is the other British Homepage worth mentioning, which
will hopefully be updated soon. All links mentioned in this
FAQ are live, and is a good starting point in surfing to
various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON
THE WORLD-WIDE WEB" below:

The USA: <http://www.smartpages.com/faqs/ (Who's computer is this?) >
__

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for Windows users with
SLIP/PPP):

If you find your web browser too slow on your system, a better way to
FTP is by use of freeware like WS-FTP. It can be downloaded via
anonymous
FTP from <ftp://129.29.64.246/pub/msdos (Who's computer is this?) >. WS-FTP is free for private,
household use. A fee is required for commercial use. You may find the
transfer on WS-FTP is much faster, and that it uses far less memory.
Also, WS-FTP allows you to maintain a menu of your favourite FTP sites.
This is not intended to be an endorsement of WS-FTP, and others are
available.
__

SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:

Our FAQ has been converted to HTML for users of the World-Wide Web. It
may be found at two locations:

<http://tinyurl.com/d6ake (Who's computer is this?) >
or
<http://dejanews.com/ (Who's computer is this?) >

The first site is a direct link to our FAQ; the second requires you to
fill out a search form for the correct newsgroup, since DejaNews lists
ALL news articles posted on the Internet over several months. In both
cases, the great thing about seeing out FAQ on HTML is that all of the
links we mention are LIVE links. That is, if you have Netscape, you may
point and click on our FAQ from any web site we mention to wherever
those links take you.

I also have my own personal web page, with most of the links mentioned
in this FAQ. The intent was to write a simple web page that was easy to
move around in. You may find it a bit more user-friendly than the web
pages offered at landfield.com or by Deja News. I won't be updating it
as much as the FAQ, so it may not have the most current URLs. I stress
here that the entire FAQ is not on my home page - just the links
mentioned in it. Visit the site and tell me what you think! The web site
is at:

<http://alimentarus.net (Who's computer is this?) >

You are given a choice as to the kind of web page you want, based on
your browser capability and download speed.

__

HISTORICAL POSTINGS OF SBFS:

Another item worthy of mentioning is the finding of

<http://tinyurl.com/bm5m3 (Who's computer is this?) >

The website "tinyurl.com" provided an abbreviation of an otherwise long
website URL, located at a completely different website.

It is at the University of North Carolina (sunsite.unc.edu, now ibiblio)
and contains historical postings from the first day the newsgroup began
(May, 1995), up until December 1996. I consider it to be a valuable
resource, and would appreciate it if anyone else finds archived postings
from our newsgroup that proceed from December 1996 onward.

__

VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above:

Of the Web Browsers, I have found Netscape to have the best news reader.
This is because the Netscape's news browser turns any mention of a web
URL into a live link, as well. What is ideal about this kind of
arrangement is that if you point and click on the "blue" URL reference
on the news browser, the web page will pop up in a new window. That
means can surf the 'net without ever losing track of our news articles.
__

Professional food scientists, academics, and others involoved in the
food industry are invited to list their "favourite", or "most highly
recommended" textbooks in the food science field to be added to the FAQ
for the benefit of non-food scientists. The following format is
preferred for ease of editing (loosely based on the Journal of Food
Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into
a library or bookstore and order it. The ISBN number is essential.
Comments are optional.
__

"ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an
important and as of yet overlooked aspect of foods: Ethnic (non-American
and non-British) food preparations. Specifically, we are looking for web
pages dealing with details on the preparation of foods that are
described as "halal", "kosher", "pareve", and so on - you fill in the
terminologies for your ethnic group.

If you know of any web pages that describe or even mention these things,
please send your suggestions to Paul King at sciguy@vex.net
___

You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science:

J Ralph Blanchfield, Food Science, Food Technology & Food Law
Consultant, Chair, IFST Member Relations & Services Committee and
Web Editor, IFST Web on the WWW

Paul King, Creator and Maintainer of the List of Common Abbreviations,
and New User Info: sciguy@vex.net

For a glossary of scientific, marketing, industry, technical and
legal terms of relevance to food science, see FAQ 2 of 3. For a list
of common questions and answers about food and food science, see
FAQ 3 of 3.

- Paul King