DK3951_half 8/3/05 12:08 PM Page 1 Thermal Food Processing FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books Editorial Advisory Board Gustavo…

1. KEY WORDS inFood Technology By Janet Harper 2. AdditivesSubstances added to food in small amounts toperform a function such as to preserve,colour or flavour a product.…

1. Principles of QuantityFood Production Prepared by: Athenna Mallari 2. #QOTD• While some people may think being a chefonly entails making enticing dishes andpushing the…

1. COMPOSITION AND STRUCTURECOMPOSITION AND STRUCTURE Muscle tissue consist of three major components: Water – 75% Protein – 20% Fat – up to 5% Carbohydrates – small…

Slide 1 1 Chapter 12 Understanding Poultry and Game Birds Slide 2 2 Chapter Objectives 1.Explain the differences between light meat and dark meat, and describe how these…

Slide 1 Avian influenza A simple introduction Slide 2 2 What is avian influenza?  Bird flu  highly species-specific, birds  Occasionally, pigs and human  2 types…

Slide 1 KEY WORDS in Food Technology By Janet Harper Slide 2 Additives Substances added to food in small amounts to perform a function such as to preserve, colour or flavour…

Planning for Pandemic Influenza Name Organization What is pandemic influenza? Occurs when a new influenza A virus emerges Causes serious illness because of little to no immunity…

Northwest Ohio Regional Pandemic Flu Functional Exercise May 10 & 11, 2006 NOTE TO ALL LOCATIONS: Please connect for Conference Call by 8:25am . . . Call: 1-866-356-2416…