Food Technology in Australia
Author | : Council of Australian Food Technology Associations |
Publisher | : |
Total Pages | : |
Release | : 1969 |
Genre | : Food industry and trade |
ISBN | : |
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Author | : Council of Australian Food Technology Associations |
Publisher | : |
Total Pages | : |
Release | : 1969 |
Genre | : Food industry and trade |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 366 |
Release | : 1988 |
Genre | : Food industry and trade |
ISBN | : |
Author | : James Vickery |
Publisher | : CSIRO Publishing |
Total Pages | : 178 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : |
Author | : Keith Farrer |
Publisher | : CSIRO PUBLISHING |
Total Pages | : 245 |
Release | : 2005-02-24 |
Genre | : Science |
ISBN | : 0643099727 |
To Feed a Nation takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century. The first part of the book gives a fascinating glimpse into Aboriginal food and culture, outlines the primitive state of European food technology at the time of the First Fleet, and shows how the colonists tried to transfer to Australia the village technologies they knew in England. The second part describes how, for most of the nineteenth century, technology preceded science – the processing and storage of food relied on methods which, by trial and error, had been shown to work – and food science was slow to emerge. The final part of the book highlights the twentieth century watershed — how a growing understanding of the nature of food, the principles of nutrition, and the role of micro-organisms, was able to propel food technology to where it is today. The publication of To Feed a Nation has been sponsored by the Food Technology Association of Victoria.
Author | : Marion Rutland |
Publisher | : Springer Nature |
Total Pages | : 337 |
Release | : 2020-04-08 |
Genre | : Education |
ISBN | : 3030393399 |
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
Author | : CSIRO. Food and Nutritional Sciences |
Publisher | : CSIRO PUBLISHING |
Total Pages | : 297 |
Release | : 2010 |
Genre | : Electronic books |
ISBN | : 0643095683 |
All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks - failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards. The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation. The content will also be useful for students of food technology who wish to seek employment in the industry or are planning on establishing their own manufacturing operation. Key features - Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained - Offers practical guidance on how to control food safety hazards - Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter
Author | : Lisa MacIntosh |
Publisher | : |
Total Pages | : 48 |
Release | : 2011 |
Genre | : Food |
ISBN | : 9781921680359 |
Author | : Pablo Juliano |
Publisher | : Academic Press |
Total Pages | : 516 |
Release | : 2021-12-05 |
Genre | : Technology & Engineering |
ISBN | : 0323853595 |
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
Author | : F H. Reuter |
Publisher | : |
Total Pages | : 13 |
Release | : 1962 |
Genre | : Food industry and trade |
ISBN | : |
Author | : Cathryn Sullivan |
Publisher | : Heinemann Library |
Total Pages | : 310 |
Release | : 2004 |
Genre | : Food |
ISBN | : 9781740813068 |
HI TECH: FOOD TECHNOLOGY is a text written for secondary students undertaking Food Technology in Years 9 and 10. The text addresses all the topics in the NSW Food Technology course, serving as a flexible and thorough resource for students and teachers. This full-colour text with its stimulating design will excite students as they study food across a variety of contexts. The theory is well supported by a range of activities that also incorporate ICT skills and the students will find the range of case studies, career profiles and margin notes engaging and interesting.