Tag Archives: food science

Free Food Science Journalsn

DIGIVU focusses on curating the mass of online food processing and alternate enegy information for users of the site. There are, however, sources of information that the user should be following themselves rather than waiting for them to appear on the site.

I will be covering these in the next while and hope you will be able to link to them via free subscription or RSS, so that they become part of you reading.

The first is a journal edited by Ruth Oniang’o that focuses on nutrition, food processing and conumers in Africa.

click on the image to visit the website

The next is the review journal of the Institute of Food Technologists (IFT) published by Wiley Publications.

click on the image to visit the website

This journal is very different from AJFAND focussing on depth reviews of food science and food safety with a global rather than African Focus.

The third journal for this post is the Journal of Food Science and Technology, which is Wileys open acces journal in the food processing industry. Open access journals are free to access for all and normally require the author to cover the costs of publication.

Click on the image to visit the website

 

Both the Wiley journals offer RSS feed or email notifications to alert the reader to neweditions. The AFJAND journal unfortunately has no built in system for alerting readers to new journals. The reader therefore needs to subscribe to a service such as ChangeDetection.com (which is the only one I have tried) to be notified of changes to the website. Two articles shown below review a number of these services.

5 ways to be notified of website changes

10 ways to track website changes

A Technical Guide for Food Ventures – Free Online Information

This is quite a different manual for food entreprenears when compared to the one from India posted several days ago.

Penn State University
(click image for full story online)

Where that was business focussed this one is product or even food science focussed. This is evident in the contents:

 INTRODUCTION
I. BUSINESS & MARKETING ISSUES
II. FOOD SAFETY & SANITATION
III. ACIDIFIED & LOW ACID PRODUCTS
IV. DAIRY PRODUCTS
VI. MEAT & POULTRY PRODUCTS
VII. FISH PRODUCTS PROCESS MODELS
VIII. OTHER PRODUCT TYPES
IX. LABELING
X. PROCESSING FACILITIES AND EQUIPMENT
XI. RESOURCES

The Resources section is particularly useful and provides the following:

I. Partial List of Laboratories Providing Food Analysis Services
II. Partial List of Equipment Suppliers
III. Overview of Pertinent Federal Regulatory Agencies
IV. USDA Rural Development Offices in the Northeast
V. State Agencies/Universities Pertinent to the Small Scale Food Producer in the Northeast
VI. References for the Small-Scale Food Processor
VII Glossary

This is the advantage of free online resources, in that you can use many and select the bits that are best suited to your business. The only downside is there are few of this type of manual written for African countries so the contact list are seldom really useful.