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http://class.fst.ohio-state.edu/FST201/201home.html
FOOD SCIENCE 102 - ST201 The Science of Food has information on the course at Ohio State. Outlines with some information important subjects.

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http://www.aps.uoguelph.ca/~swatland/gasman.html
Growth and Structure of Meat Animals is a site by H.J. Swatland. This professor at the University of Guelph in Canada has put together an excellent learning site.


http://muscle.ucsd.edu/musintro/jump.shtml
Muscle Physiology Home Page is a tutorial about muscle structure and function. The site also links to animations that show how the liaison between muscle proteins leads to movement

http://www.tulane.edu/%7Ebiochem/med/med.htm

Biochemistry from Tulane including amino acids, protein, immunoglobulins, and amyloidoses

http://employees.csbsju.edu/hjakubowski/classes/ch331/bcintro/default.html
Biochemistry Online: an Approach Based on Chemical Logic. The text reorganizes topics into a logically smoother order that eases students into the subject. For example, the book starts with lipids instead of proteins because their structure is simpler to grasp. It features chemical animations and gets updated weekly.

http://www.botany.utoronto.ca/courses/BOT307/F_Organization/307forg.html#outline
Botany307 Class from University of Toronto Canada. Has discussions.

http://www.foodquality.co.uk/
Food Quality Services provides training, audit and advisory services to the food industry.

http://www.foodstudents.org
Food Students is an internet-platform for pupils aged 12-16, which has a new didactical approach to communicate issues on food production with a focus on the application of biotechnology in the food chain.

http://www.cfs.purdue.edu/Class/F&N202/NewVirtClass/Fruits_and_vegetables.htm
Fruits and Vegetables Outline is an on-line course on fruits and vegetables including: plant cell composition; plant pigments; and enzymatic browning.

http://ull.chemistry.uakron.edu/genobc/

General Organic and Biochemistry

http://www.chemhelper.com/
Organic tutor is a tutorial that discusses organic chemistry, mechanisms, organic help and relevant links.

http://www.bergen.org/AAST/Projects/Gel/index.html
Gel Electrophoresis is a tutorial on gel electrophoresis.

http://www.exploratorium.edu/cooking/index.html
Science of Cooking from the Exploratorium and covers a number of different products.

INDEX OF CONTENT to Top

Academic Institutions
Culinary Institute and Schools
On-Line, E-Campus Academic Courses
On-Line Courses
Professional Development
Education Information and Resources
Color
Food Security
Environment
Food Security
Fungicide
Hunger
Insects
Microbiology
Molds
Nutrition
Pesticide
Preservation
Safety
Survival, Emergency, Y2K
Food-Related Databases
Agricultural Statistics and Databases
Conversions
Nutrition and Health
Allergies
Biotechnology
Caffeine
Product Development
Product Development Introduction
Color
Texture

Updated: Friday, December 16, 2005.

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