Matheson Library Search for 'su,complete-subfield:"Food Technology."'

Food engineering, quality and competitiveness in small food industry systems with emphasis on Latin America and the Caribbean /

By Cuevas, Roberto.. Rome : FAO of the United Nations, 2004 . x, 81 p. ; 21 cm.. 9251052506

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What is this thing called food?

NBC News,, . Videocassette (VHS)(ca. 25 min.) : sd., col. 1/2 in. , It's sheer wizardry, a technological wonder with a touch of modern alchemy, food technology, feeding Americans who migrated from farm to city, changing the market place. Food scientists quietly, resourcefully created a new kind of food supply and we hardly realise it. Trivial accomplishments if taken individually, taken whole, mindboggling. Something looking like whipped cream, tasting like it, but there's more test-tube than cow to it. Something pretending to be meat, something pretending to be cheese. Something which is vegetable or animal or mineral. We still think that the basic source of food is the pasture or the field of grain but more likely it's the computerized plant, the chemical laboratory. Food has become radicalized, it is different, it is provocative, it is a chemical reaction, it is question mark.

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Foreign matter in food.

. Videocassette (VHS)(ca. 30 min.) :sd., col. 1/2 in. , Training program on the cause, type and prevention of food contamination.

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Post-harvest and processing technologies of African foods :

By Bencini, Marina Carcea.. Rome : FAO, 1991 . [iv], 354 p. , Includes statistical tables. 9251030766

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Food technology in the year 2000 :

Basel (Switzerland) : Karger, 1990 . xiv, 122 p. : 3805552432

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Rheology of food, pharmaceutical and biological materials with general rheology /

London : Elsevier Applied Science, 1990 . xiii, 339 p. : , "Proceedings of the Annual Meeting of the British Society of Rheology, University of Warwick, Coventry, UK, 12-15 September 1989"--P. preceding t.p. 1851665250

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