...FAO FOOD AND NUTRITION PAPER NUMBER 65 RISK MANAGEMENT AND FOOD SAFETY Report of a Joint FAO/WHO Consultation Rome, Italy, 27 to 31 January 1997 ISSUED BY THE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS IN COLLABORATION WITH THE WORLD HEALTH ORGANIZATION ROME, 1997 The designation employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. First issued in March 1997 in PDF format: reissued in April 1997 with corrections. The copyright in this document is vested in the Food and Agriculture Organization of the United Nations. Application for permission to reproduce this book, in whole or in part, by any method or process, should be addressed, with a statement of the purpose and extent of the reproduction desired, to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy. FAO, Rome, 1997 CONTENTS CONTENTS ................................................................................................................................... iii LIST OF ACRONYMS....................................................................................................................v 1...
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...Electrochemistry and solid state science are the future: they are the leading sciences that will ensure our survival on this planet. Every day, they touch almost everyone’s lives, through the electronics we use to the medical devices that keep people alive. From New York City to the rural village of Kyauk Su in Myanmar, our fields are becoming increasingly important. ECS believes that by opening, and democratizing research, we can more rapidly advance our important sciences and society at large, while directly fulfilling our mission. The key to scientific advancement has always been the open exchange of information. Yet even in today’s digital environment, many scientists around the world struggle to access quality, reliable research. The bottom line is discoveries need discoverability and that is only guaranteed through full Open Access. How did Free the Science come about? In March 2014, an ECS ad hoc Committee on the Free Dissemination of Research evaluated the evolving publishing landscape and the viability of transitioning to an Open Access publications model. They determined that in addition to maintaining our high standards of peer review, ECS should pursue complete Open Access to keep our publications relevant and sustainable. In May 2015, the ECS Board of Directors approved launching the Free the Science campaign to help fund the transition to complete Open Access by 2024. How much will it cost to Free the Science? Based on our projections and scenario planning...
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...The Science of Addictive Junk Food A well known reporter, Michael Moss, shared his concerns with junk food in an article he wrote called, “The Extraordinary Science of Addictive Junk Food”. Not only is Moss writing this article to show his concerns for the road fast food is taking but he is providing facts to persuade the audience the fast food is not the answer. He is ready to motivate the world that junk food is bad.Moss uses a series of rhetorical appeals such as, the use of a flashback , pathos, logos, and the use of rhetorical questions to support his text on the frightening aspects of junk food itself. Moss beings to approach his topic by providing flashback moment to mention the evening of “April 8, 1999.” In his descriptive Moss is mentioning the day that most fast food C.E.O’s met to discuss the health hazards of fast food. He mentions only the most popular companies, such as Coca-Cola,to get the audience interested in the food that they are actually eating. The flashback was meant to also give the audience the sense of credibility. Moss wanted the audience to feel like they were there living in the moment. He uses descriptive details to make the meeting come to life...
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...culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots. Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.” Molecular gastronomy was born in 1988, when two scientists, Nicholas Kurti and Herve This, decided to investigate culinary transforma¬tions. This described molecular and physical gastronomy as the physics and chemistry behind the preparation of a dish. In 1992, both scientists organized the first International Workshop on Molecular and Physical Gastronomy...
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...Cooking has been a big part in my family lives. My grandpa cooks, my father cooks. My grandfather cooked when my father would watch him from the kitchen table, as my father learned he would try to teach me how to cook. I wasn’t really interested. It didn’t quite catch my attention; all I wanted to do is play outside, like other kids my age. One day I saw my dad cutting onions and the way he would cut them. It was amazing how fast he was moving the knife and cutting the onion. It almost looked like a cartoon the way he was cutting the onions and all the other vegetables. The knife looked like if it had like a laser underneath the blade. How quickly he was cutting the onion and the other vegetable’s he was cutting, then there is where I told my dad, I wanted to learn how to cook. Playing outside really didn’t matter to me anymore. All I wanted to do is to learn how to cook. My friends would come over and ask if I wanted to go play outside, but I would tell them that I was grounded. That was a lie, just so I can stay in inside to help my father and to learn more. That’s the way me and my dad bonded or father and son time. Finally after watching my dad how to cut and cook I got my chance to hold the knife. I was about the age of ten when I wanted to learn how to cook. I was really young I really didn’t know how to read that quite well, but I was really eager to learn. I wasn’t like other ten year olds wanting to learn different things like painting, drawing, building sand castles...
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...Food Science and the Ethics of Botulinum Toxin A In today’s youth obsessed culture, millions of men and women are turning to the needle to try and cheat aging—in fact, some people are even hosting Botox parties, wherein several men and women gather for cocktails and “wrinkle-banishing” injections (Neer, 2001). Despite its recent popularity, very few people know that Botox has its origins in food science and medicine. Review of Literature Botox is a trade name for botulinum toxin A, a neurotoxin produced by the bacterium Clostridium Botulinum (Neer, 2001). Botulinum toxin has been used for medical purposes for over fifty years, but it was not until 2002 when the FDA approved the use of Botox in cosmetic procedures that its use became widespread. Botox was initially used to treat strabismus (lazy eye), blepharospasm (involuntary and uncontrolled eye movements) and cervical dystonia (wry neck). Since its FDA approval in 2002, Botox has been used successfully in over eleven million patients (Schlessinger, n.d.) Botox treatment takes approximately ten minutes to perform and it involves injecting tiny quantities of botulinum toxin A directly into the problem muscles. Because the toxin is injected directly into a certain muscle or muscle group, there is very little risk of it spreading to other areas of the body. The procedure does not require anaesthesia, as discomfort is usually minimal and brief (Brannon, 2008; Neer, 2001). Botox works by blocking the acetylcholine receptors...
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...Gastronomy Introduction Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term molecular gastronomy first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Molecular gastronomy, or also known as molecular cuisine, is the science of cooking, but it has a twist, chefs explore new possibilities. This type of cooking focus on embracing sensory and food science, combining tools from the science lab and ingredients from the food industry, it takes in consideration the chemical reasons behind...
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...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...Chapter I THE PROBLEM AND ITS SETTING Background of the Study Moringa is the English name of Malunggay in Philippines. It grows very wildly in hot tropical climate. Malunggay is a wonderful herb known all over the world. Yet this is not a sugar-based energy. It’s not something, which makes you hyper for some period of intense activity then leaves you he drained. In fact it is also relaxing, it helps to reduce blood pressure and assure a good night is sleep. (http://karenblones.blogspot.com/2009/03/chapter-1-introduction.html) The health benefits identifies by people who use Malunggay continue this same pattern: immune system strengthened, skin condition restored, blood pressure controlled, headaches and migraines handled, diabetes sugar level managed, inflammations and arthritis pained reduced, tumors restricted and ulcers healed. (http://malunggayplant.blogspot.com/2011/05/introduction.html) Statement of the Problem This study aimed to determine the utilization of malunggay in making a rice cake. Specifically this study answered the following questions: 1. What are the quality characteristics of rice cake made from malunggay in terms of appearance, texture, color, moisture content, and flavor? 2. What is the overall acceptability of the product? Research Hypothesis There is acceptability in the quality characteristics of the five samples. Significant of the Study The outcomes of the study would benefit...
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...We are in the age of science and technology. Man cannot live without the aid of science. Science has so much engulfed our lives that nothing can take place in our day to day work without the help of science. Our food, transport, learning, administration, recreation and social life are all linked with science in various ways. To answer the question whether science has come to mankind as a boon or as a use for ruin (bane), one should know what science exactly means. Science is said to be a systematic classification of experiences. We, men wonder at the various things and events happening around us. We get doubts; what are they? These questions are the basic seeds for science. Then starts the thinking, reasoning, analysis, synthesis, comparison and contrast and finally the truth emerges. Scientists say there is a scientific method for everything and there are inevitable steps to be followed: (1) Observation (2) Hypothesis (3) Experiment (4) Theory and (5) Proof. All scientists have, in a way, followed these steps. The aim of science is search for truth, and to know things, hitherto unknown. A scientist does not accept ideas, simply because, they were accepted by others earlier. Great discoveries are a result of reasoning. A lot of patience and observation are required. Civilization, as it is today, is the result of a number of discoveries made in the field of science. The invention of them simple wheel has resulted in our modern industrialization. Electricity, as a source of...
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...We are in the age of science and technology. Man cannot live without the aid of science. Science has so much engulfed our lives that nothing can take place in our day to day work without the help of science. Our food, transport, learning, administration, recreation and social life are all linked with science in various ways. To answer the question whether science has come to mankind as a boon or as a use for ruin (bane), one should know what science exactly means. Science is said to be a systematic classification of experiences. We, men wonder at the various things and events happening around us. We get doubts; what are they? These questions are the basic seeds for science. Then starts the thinking, reasoning, analysis, synthesis, comparison and contrast and finally the truth emerges. Scientists say there is a scientific method for everything and there are inevitable steps to be followed: (1) Observation (2) Hypothesis (3) Experiment (4) Theory and (5) Proof. All scientists have, in a way, followed these steps. The aim of science is search for truth, and to know things, hitherto unknown. A scientist does not accept ideas, simply because, they were accepted by others earlier. Great discoveries are a result of reasoning. A lot of patience and observation are required. Civilization, as it is today, is the result of a number of discoveries made in the field of science. The invention of them simple wheel has resulted in our modern industrialization. Electricity, as a source of...
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...Hawthorne essay Hawthorne’s short stories “Dr. Heidegger’s Experiment” and “Rappaccini's Daughter” both discuss his personal scientific views. Hawthorn does not agree with the idea of trying to play god during the course of natural events. Nathaniel Hawthorne believes that human life should not be sacrificed for the use of science. Throughout these two short stories Hawthorne illustrates how Dr. Heidegger and Rappaccini have misused science, and how they both lose something valuable. In the short story “Dr.Heidegger’s Experiment”, Dr. Heidegger sacrifices human life in order to obtain more knowledge. As Hawthorne mentioned, “I rejoice that I have so well selected the subjects of my experiment”(506). Just as the experiment is about to begin...
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...In its broadest meaning of 'knowledge', science enters the life of even the most primitive human being, who knows the safe from the poisonous berry, who has stored up some rudimentary IDEAS about building a hut, sharpening a spear, and fishing in the river. this knowledge, or accumulation of experience, distinguishes man from the animal which has to rely on instinct. Yet, for most people 'science' means a number of abstract subject such as physics, chemistry, biology and mechanics, to quote a few, which HAVE TO be learnt as part of 'education', yet which seem to have little bearing on everyday living. How wrong this is. Our way o life is completely dependent on science and its fruits surround us on all sides. The Renaissance first taught man to realize the value of scientific progress, but it was not until the 18th century that the Industrial Revolution in the West really showed the impact science could have on living through developments in land-tillage, commercial production, transportation, and the beginning of THE SUPPLY of mass-produced consumer goods. Until about 1920, progress was steady but in the last 45 years, the process of applying of science to the needs of living has accelerated enormously. This has been proportionate to the rate of scientific discovery itself. Today, there is available an enormous RANGE OF consumer goods from the simple frying-pan to the jet plane, from the alarm-clock to the computer. All these things serve to make life easier and more pleasant...
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...Advantage Science gives us safe food, free from harmful bacteria, in clean containers or hygienic tins. It also teaches us to eat properly, indicating a diet balanced in protein and carbohydrate and containing vitamins. The results is freedom from disease and prolonged life. In pre-scientific days, food was monotonous and sometimes dangerous; today it is safe and varied. It is varied because through improved sea, land and air transport food can now be freely imported and exported. Science has also improved clothing and made it more appropriate for climatic and working conditions. Man-made fibers and versatile spinning machines, today enable us to dress in clothes both comfortable and smart without being expensive. Home, school and office all bear witness to the progress and application of science. Nowadays, most homes possess electric lighting and cooking, but many also have washing machines, vacuum cleaners and kitchen appliances, all designed to increase comfort and cleanliness and reduce drudgery. Science produces the fan which cools the air, the machinery which makes the furniture and fabrics, and hundred and one other features for good living. The books and papers are at school, and again everything from the piece of chalk to the closed-circuit television of instruction are the direct or indirect results of scientific progress. Learning is therefore easier. And clerical work is made far more speedy and efficient by the office typewriter, quite apart from the hundreds of...
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...theological seminary. Inspired by the progressive ideas, Pavlov abandoned his religious career and devoted his life to science. He enrolled in the physics and mathematics faculty to study natural science in 1870. There he became involved in physiology and won a gold medal for his work on treatise, a study done in collaboration with another student. In 1875, Pavlov completed his course and earned a degree of Candidate of Natural Sciences. He took the opportunity to proceed in the Academy of Medical Surgery (AMS) influenced by his passion for physiology he then earned another gold medal for his work. Years passed and Pavlov was now following through with the study of digestive response which lead to his study in classical conditioning. Pavlov’s dog experiments played a crucial role in his discovery. In fact, the experiment was actually discovered by accident. It was during his experiment with the digestive process that Pavlov noticed an interesting occurrence. Pavlov's canine subjects began to salivate or drool whenever his assistant entered the room. The ironic part of...
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