طراحی وب سایت

... could you join our team? we are looking for a talented science journalist/editor to join our team of food industry journalists, covering food ingredients, formulations, functional foods and dietary supplements ... based in our office in montpellier, southern france, the successful candidate will contribute sparkling multi-media science content to our flagship european websites foodnavigator ... we require a food scientist who combines natural curiosity with an ability to absorb information quickly, and then communicate the importance and relevance of a scientific advance to food business leaders ... to apply for this rewarding role, please email us three great multi-media science content ideas for foodnavigator

... for the first time in its 100 year history, the international association for food protection (iafp) is bringing its international forum to australia ... the securing global food safety conferencence is to be held on 26 – 28 september 2011 in melbourne ... the event also incorporates the 14th australian food microbiology conference, and is presented by the iafp, the australian institute of food science and technology inc (aifst) and the international commission on microbiological specifications for food (icmsf) ... the conference provides food safety professionals with a forum of international and local expertise in which to exchange information and learn more about protecting food supplies ... conference topics will look at the management of food safety systems in manufacturing, international trade, the supply chain, primary production as well as foodborne disease epidemiology, foodborne hazards updates and the role of the laboratory in food safety ... there will be ample opportunity to exchange information on the current state of play for microbiological and other food hazards, enhancing the effectiveness of systems used by industry and government to manage food safety and challenges faced by individuals and organisations in securing a safe global food supply ... australia’s food regulation system will be explored, with the three tiers of government represented by steve mccutcheon (food standards australia new zealand), dr john carnie (chief health officer, department f health, victoria) and mark saunders from the local government sector ... au, and click on the securing global food safety conference link

... according to the findings published in the journal of food science, the enzyme-modified bran-enriched cakes were also more appealing to consumers when tested by a panel of tasters ... “the results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life,” explained dimitra lebesi and constantina tzia

... food companies across europe face an uphill battle to attract the best candidates because many people don’t see food factories as an attractive place to work ... “potential candidates see the food industry as warm and noisy, with salaries and packages that are not very attractive compared with other sectors like banking,” warns pierre boulaire, ceo of international recruitment specialist manageria ... growth forecast the resulting competition for talent is set to increase as food production remains largely impervious to the economic shocks that have ripped through other sectors of the european economy ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... “companies are looking not only for food scientists and food technologists but also for a wider range of scientists and engineers to work in the food industry,” he added ... ” matching skills food and drink is already the largest single manufacturing sector across the european union in terms of both turnover and employment, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope (the recently rebranded confederation of food and drink industries) ... “the bit that makes me shake my head is that people are not being told about the great opportunities that are available in the food sector,” says jones ... “in terms of skill set, the industry is not so relaxed about what they’re looking for,” says louise beales of tailor made resources, which specialises in food production recruitment ... ” commercial awareness the overall technical skill set required to work in food production has not changed much in response to increasing automation or changing factory practices, according to beales ... if you are interested in the latest job opportunities, check out foodnavigator jobs, the specialist recruitment and careers site for professionals working in the food & drink industry in europe

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business ... dennis believes that food safety, health and well-being and sustainability are all influencing the focus of development efforts ... if you are interested in the latest job opportunities, check out foodnavigator jobs, the specialist recruitment and careers site for professionals working in the food & drink industry in europe

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology ( ifst ) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business ... dennis believes that food safety, health and well-being and sustainability are all influencing the focus of development efforts ... if you are interested in the latest job opportunities, check out foodnavigator jobs , the specialist recruitment and careers site for professionals working in the food & drink industry in europe

... the research, published in the journal of agricultural and food chemistry and recently presented to the institute of food technologists, goes against years of belief that sugar melts ... in her ift presentation about the importance of the new discovery, lead researcher, professor shelly schmidt of the university of illinois, usa, told food scientists they could use the new findings to manipulate sugars and improve the product flavour and consistency ... “this discovery is important to food scientists and candy lovers because it will give them yummier caramel flavours and more tantalizing textures,” said schmidt ... food scientists will now be able to make more of the desirable flavours because they won't have to heat to a 'melting' temperature but can instead hold sugar over a low temperature for a longer period of time,” she added ... inconsistency schmidt and her team said that they didn't intend to turn such an established rule of food science on its head, but they began to suspect that something was amiss when they could not find a constant melting point for sucrose in work that they were doing

... natural seaweed extracts could not only offer health benefits to consumers, but also improve the quality and safety of food products, according to a new review ... microalgae and seaweed extracts are rich in polyphenolic compounds “which have well documented antioxidant properties,” and may also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms, says the review ... published in innovative food science & emerging technologies, it outlines the potential uses of seaweed and seaweed extracts in the production of foods ... nissreen abu-ghannam from dublin institute of technology, ireland, explained that the trend towards the use of natural plant extracts in various food and beverages in the food industry “is gaining momentum ... ” “seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties … interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever,” said abu-ghannam and her colleagues ... “the addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfil the industry as well as consumer demands for ‘green’ products,” they added ... “considering the extensive data that is available on the antimicrobial potential of seaweed extracts against several pathogenic and spoilage micro-organisms, it will be interesting to review how effective the extracts have been when added to actual food products,” they said

... the study, published in journal of food science, evaluated the technological and nutritional properties of the african cereals acha (digitaria exiliis) and iburu (digitaria iburua) in making sourdough bread

... published in lwt - food science and technology, the research investigates the effect of bran extrusion on bread quality, reporting that using extruded bran also reduces the loss of dough height during fermentation to a greater extent than untreated bran, and produces a higher volume and better firmness than breads with normal bran