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Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google. A Review of: Shpilko, I. (2011). Assessing information-seeking patterns and needs of nutrition, food science, and dietetics faculty. Library & Information Science Research, 33(2), 151-157.

Evidence Based Library and Information Practice, 2011
Objective – To determine the information needs of nutrition, food science, and dietetics faculty members by specifically examining how they locate and access information sources and which scholarly journals are consulted for teaching, research, and ...
Mê-Linh Lê
doaj  

Machine Learning for Prediction of Energy in Wheat Production

Agriculture, 2020
The global population growth has led to a considerable rise in demand for wheat. Today, the amount of energy consumption in agriculture has also increased due to the need for sufficient food for the growing population.
Ali Mostafaeipour, Mohammad Bagher Fakhrzad, Sajad Gharaat, Mehdi Jahangiri, Joshuva Arockia Dhanraj, Shahab S. Band, Alibek Issakhov, Amir Mosavi   +7 more
doaj   +1 more source

MAP as a conservation method for contemporary art with foodstuffs : three case studies

CeROArt : Conservation, Exposition, Restauration d'Objets d'Art, 2011
This article examines the use of Modified Atmosphere Packaging (MAP), a widely applied preservation method in the food packing industry, for preserving contemporary artworks with foodstuffs.
Julie Gilman, Claire Van Damme, Bruno Demeulenaer, Frank Devlieghere   +3 more
doaj   +1 more source

Data Science & Engineering into Food Science: A novel Big Data Platform for Low Molecular Weight Gelators’ Behavioral Analysis

Journal of Computer Science and Technology, 2020
The objective of this article is to introduce a comprehensive end-to-end solution aimed at enabling the application of state-of-the-art Data Science and Analytic methodologies to a food science related problem.
Verónica Cuello, Gonzalo Zarza, Maria Corradini, Michael Rogers   +3 more
doaj   +1 more source

Proceedings of the 2nd International Food Research Conference

, 2019
The 2nd International Food Research Conference, held in 2019 and organized by the Faculty of Food Science and Technology, focused on the theme Bridging the Gap, Transforming the ...
Faculty of Food Science and Technology
core   +1 more source

Effects of Colored Light on Growth and Nutritional Composition of Tilapia, and Biofloc as a Food Source

Applied Sciences, 2020
Light stimulation and biofloc technology can be combined to improve the efficiency and sustainability of tilapia production. A 73-day pilot experiment was conducted to investigate the effect of colored light on growth rates and nutritional composition of
Daniela Lopez-Betancur, Ivan Moreno, Carlos Guerrero-Mendez, Domingo Gómez-Meléndez, Manuel de J. Macias P., Carlos Olvera-Olvera   +5 more
doaj   +1 more source

Integrating Human-Centered Design into Undergraduate STEM Capstone Courses: A Food Product Development Case Study

Education Sciences
This study examines the integration of human-centered design (HCD) in a Food Science capstone course and explores its impact on students’ learning outcomes and skill development. This case study investigated how 42 undergraduate students engaged with HCD
Saadeddine Shehab, Dawn Bohn, Lucas O’Bryan, LuEttaMae Lawrence, Mike Tissenbaum   +4 more
doaj   +1 more source

Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google

Evidence Based Library and Information Practice, 2011
Objective – To determine the information needs of nutrition, food science, and dietetics faculty members by specifically examining how they locate and access information sources and which scholarly journals are consulted for teaching, research, and ...
Mê-Linh Lê
doaj   +1 more source

Rediscovering the wild: MiFoDB brings fermented food microbiomes into focus

mSystems
Fermented foods have sustained human societies for thousands of years, with their microbial communities subtly shaping flavor, nutrient preservation, and health.
Jacob M. Allen
doaj   +1 more source

Food Digest : 2015

, 2015
Message from the Department Head: Greetings! I hope this newsletter gives you an indication of the Department of Food Science and Technology’s busy year.
Virginia Tech. Food Science and Technology Department
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