All aboard: You can sink a product if R&D disembarks after the launch.(research and development, includes related article): An article from: Food Processing

All aboard: You can sink a product if R&D disembarks after the launch.(research and development, includes related article): An article from: Food Processing Review

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All aboard: You can sink a product if R&D disembarks after the launch.(research and development, includes related article): An article from: Food Processing Feature

This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 2003. The length of the article is 1344 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: All aboard: You can sink a product if R&D disembarks after the launch.(research and development, includes related article)
Author: Scott Gantwerker
Publication: Food Processing (Magazine/Journal)
Date: January 1, 2003
Publisher: Putman Media, Inc.
Volume: 64 Issue: 1 Page: 29(3)

Distributed by Thomson Gale

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Sensory Shelf Life Estimation of Food Products

Sensory Shelf Life Estimation of Food Products Review

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Sensory Shelf Life Estimation of Food Products Feature

Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life. Emphasizing the importance of the consumer’s perception of when food has reached the end of its shelf life, Sensory Shelf Life Estimation of Food Products provides a tool for adequately predicting sensory shelf life (SSL).

The book delineates the basics of sensory analysis and how it applies to shelf-life studies and includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls. He also examines extensions of survival analysis statistics to other areas of food quality such as optimum concentration of ingredients and optimum cooking temperatures.

Microbiologically stable foods, such as biscuits or mayonnaise, will have their shelf-life defined by the changes in their sensory properties. Many fresh foods, such as yogurt or pasta, after relatively prolonged storage may be microbiologically safe to eat but rejected due to changes in their sensory properties. Shelf life in most food products is determined by sensory issues instead of microbiological or chemical concerns. This book offers key techniques for experimental design, storage, consumer testing procedures, and calculations. It includes methods for accelerated storage experiments, thoroughly explains statistical data treatment, and includes practical examples.

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Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, And Process Analysis (Food Science and Technology)

Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, And Process Analysis (Food Science and Technology) Review

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Computer Applications in Food Technology: Use of Spreadsheets in Graphical, Statistical, And Process Analysis (Food Science and Technology) Feature

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.
Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.

Key Features
* The first book to integrate speadsheets in teaching food science and technology
* Includes more than 50 solved examples of spreadsheet use in food science and engineering
* Presents a step-by-step introduction to spreadsheet use
* Provides a food composition database on a computer disk

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