Bibliotheca Nutritio Et Dieta, Issue 47 |
Contents
New Opportunities in Food Technology Created by Biotech | 6 |
Integration of Hygiene into Food Technology | 12 |
Food Technology Research Plan for the Year 2000 in | 19 |
Copyright | |
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21st century activities Agriculture animal application areas basic research program Bibl Nutr Dieta bioreactors biotechnological research biotechnology CAFT Campden Center changes chilled foods Chipping Campden CIAA Clostridium botulinum consumer consumption cooperation countries CRAMTD culture effect ensure enzymes European Brewery Convention evaluation factors fermentation field Finland Fisheries Research Fisheries Research Laboratory food additives food industry food processing food products food science food system food technology FoodTEX Forestry and Fisheries future genetic engineering Helsinki hygiene immobilized yeast important improved increasing Karger Laboratory Lindroth MAFF manufacturing member companies ment microorganisms microwave National Research Institute Nurmi nutrition organisms packaging materials pathogens plant possible potential present problems process control Project Manager protein quality assurance raw materials research and development Ryynänen SSI eds safety Salmonella Schubert H eds science and technology scientific sector sensors Spiess WEL storage Table technical techniques tion transfer trends universities utilization