国外相关食品专业院校汇总

美国

内布拉斯加州大学食品科学与技术系

加州大学戴维斯分校食品科学与技术系

加州福尼亚州立工艺大学农业学院

北卡罗来纳大学食品科学系

亚利桑纳州立大学营养科学系

伊立诺斯州立大学食品科学与人类营养系

佛罗里达州立大学食品和农业科学学院

克莱姆森大学食品科学与人类营养系

阿肯色州立大学食品科学系

明尼苏达大学食品科学与营养系

肯塔基州立大学

俄亥俄州立大学食品科学与技术系

俄克拉荷马州立大学食品与农业产品研究技术中心

俄勒冈州立大学食品科学与技术系

威斯康星大学食品科学系

密西西比州立大学食品科学系

堪萨斯州立大学农业学院

普度大学食品科学系

路易斯安那州立大学食品科学系

英国

Reading大学食品科学与技术系

Surrey大学生物医学和生命科学学院

立兹大学食品科学系

加拿大

Saskatchewan大学应用微生物与食品科学系

圭尔夫大学（Guelph）食品科学系

阿尔伯塔大学（Alberta）农业食品与营养科学系

曼尼托巴大学（Manitoba）大学食品科学系

其他

东京大学农业与生命科学学院

京都大学农学部（生命、食品、环境）

荷兰瓦赫大学农业技术与食品科学系

Gadot forges Chinese joint venture for citric acid

By Jess Halliday

Gadot is taking its first ever step outside Israel with a joint venture to build a new citric acid plant in China - a project that it expects to yield significant cost advantages thanks to the fermentation technology of partner Jiangsu Nuobei Biochemical, as well as doubling its existing capacity.

Ronny Hatcham, Gadot VP business development and marketing, told FoodNavigator.com that Gadot is in a relatively strong strategic position in Israel, with citric acid forming a small but significant part of its business alongside crystalline fructose and minerals.

However the company is looking outside the boarders of its home country to secure a competitive advantage in citric acid supply for the future, establishing a US$30m plant in Jiangsu Provice in a joint venture with Jiangsu Nuobei Biochemical.

"Looking at the market for the last five years, we saw that suppliers are losing their advantages over the Chinese," said Hacham. "It is important in our business to go where the advantage is - and today the advantage is in China."

Specifically, Gadot's project will use Jiangsu Nuobei's technology, which uses a non-processed carbohydrate source for fermentation - be it potato, cassava, or corn. In Israel, the process uses white sugar, which is considerably more expensive as it has already done through the purification process.

For its part, Gadot brings to the joint venture its purification technology, applied after fermentation. This, Hacham said, will yield a product of the same quality as presently supplied by Gadot.

The result, Hatcham said, will be a cost advantage for the final product. Moreover the companies have expressed adherence to environmental protection principles, which are factored into the plant's design.

The JV - in which Gadot holds a 51 per cent stake and Jiang Nuobei 49 per cent - will see the Israeli company's citric acid capacity double to 60,000 tonnes.  Hacham said that this is seen as the minimum capacity for economies of scale; he said that several stand alone citric acid plants in Ireland, the UK, the Czech Republic and Mexico have closed their doors in recent years as such smaller scale operations are not commercially viable.

For instance, in March Tate and Lyle announced the closure of its plant in Selby in the north of England, citing Chinese competition as a cause.

While Gadot's existing facility in Israel has a capacity of 30,000 tons, this is not a stand-alone plant, but one that also produces fructose.

The plant will produce anhydrous citric acid and citric acid monohydrate - forms of the acid with different water content (0 and 10 per cent respectively), and the salt tri-sodium citrate.

The company will be going after the same market as at present - the food and drinks industries, which currently use 80 per cent of the world's citric acid for flavouring and preservative purposes; detergents (10 per cent); pharmaceuticals (five per cent); and industrial uses (five per cent).

Most of the product from the JV will be destined for export, primarily to Gadot's biggest markets in Europe and North America. But the company is also looking to develop new markets. A tranche of the product will also be earmarked for the domestic Chinese market.

The plant is expected to be online within a year of construction starting.

   Canada confirms new case of mad cow disease

   The Canadian Food Inspection Agency (CFIA) announced Wednesday that a diary cow in the western province of British Columbia had died of mad cow disease.

    No part of the infected animal had entered the human food or animal feed system, the CFIA said.

    This is the 10th case of mad cow disease in the country since 2003, when the United States imposed an embargo on Canadian beef amid fears of mad cow infection.

    The CFIA said the six-year-old diary cow was infected in its first year of life, possibly by exposure to a small amount of infected material.

    The CFIA is now inspecting other animals born about the same time and is trying to find out how the infection happened.

Wrigley merges Joyco India ops with subsidiary

VIVEK SINHA
TIMES NEWS NETWORK[ MONDAY, APRIL 30, 2007 03:58:56 AM]

Wrigley, the world’s largest chewing gum maker, has merged the operations of Joyco India with its wholly-owned arm in the country.

The $4.7 billion US-based Wrigley had in early 2004 announced the global acquisition of certain confectionery businesses of Joyco Group from privately-held Spanish food conglomerate Agrolimen. The deal had brought key brands such as Boomer bubble gum, Pim Pom lollipop and Solano candy under Wrigley’s portfolio.
补充一下背景知识，其大概含义为：拥有47亿资产的箭牌公司于2004年，与西班牙私营食品巨头亚古利民糖果集团签订了收购其旗下佳口集团(Joyco Group)部分糖果业务的协议。箭牌通过收购佳口集团的部分糖果业务，将“大大”泡泡糖、“真知棒”棒棒糖和“舒奶浓”奶糖等纳入箭牌的品牌组合。

One of the major highlights of the deal was Wrigley’s acquisition of the sales and production operations in China, India and Spain, apart from smaller operations in France, Italy and Poland, as well as Cafosa, Joyco’s gum base business. As per the disclosures made by Wrigley, the deal brought it the leadership position in the bubble gum category in India, China and Spain.

In addition, it also brought the number one position for candy lollipops in India and China. As a part of the merger, the operations of Joyco India has been transferred to Wrigley India. In addition, the government approvals which were granted to Joyco India has now been vested in Wrigley India. The common activity of the two companies include manufacturing of chewing gum and other confectionery products.

Almonds are headed for pasteurization

By CAROL NESS
San Francisco Chronicle
2007-04-30 00:00:00

Glenn Anderson is having a tough time swallowing the almond industry's new rules that require heat treatment or chemical fumigation of the nuts he grows on 12 organic acres in the Central Valley of California.

"Most of our customers have called me and said, 'We don't want pasteurized almonds, we want them raw, directly from the field,' " says Anderson, 72, an organic pioneer whose farm in Hilmar, near Turlock, Calif., has been in his family since 1912. "I think it's being shoved down all of our throats."

"Pasteurization" is the California almond industry's response to two salmonella outbreaks, traced to almonds, that sickened a total of about 130 consumers _ and resulted in lawsuits _ in 2001 and 2004.

Starting Sept. 1, under industry-written rules adopted March 30 by the U.S. Department of Agriculture, almost all almonds sold in the United States will have to be treated, either with short blasts of steam or dry heat, or with a carcinogenic chemical that's used to make bowling balls and foam seat cushions as well as insecticide.

Consumers will be none the wiser, since no labels are required to say whether, or how, the nuts have been treated _ even those labeled raw. Already, many almonds are pasteurized voluntarily, especially by large producers.

Almonds sold through farmers' markets, roadside stands and Community Supported Agricultural (CSA) boxes are exempt.

Steam treatment is allowed under federal organic rules. Conventional producers can use steam or propylene oxide, a chemical that's listed as carcinogenic under California's Proposition 65 and is commonly used to kill insects and bacteria in raisins, spices and cocoa.

Salmonella isn't a common problem in nuts. About 40,000 Americans are infected with the bug each year, according to the federal Centers for Disease Control. Meat, poultry, and eggs are by far the biggest causes, since animal feces are the main way salmonella spreads.

Federal food safety regulators have handled the threat by recommending thorough cooking. But almonds are often consumed raw. And with the rehabilitation of nuts as healthful foods, consumption is rising quickly.

So when the second salmonella outbreak hit three years ago, the Almond Board of California went into action.

California grows the entire U.S. almond crop, some 1.1 billion pounds in the most recent harvest (2006-07) worth $1.6 billion, according to Almond Board president and CEO Richard Waycott.

"Food safety and human health are our top priority as an industry," Waycott says. "So over the years we've done whatever we can to improve the safety of our produce."

Expert and consumer testing showed pasteurization causes no significant changes in the way almonds taste or their shelf life, according to both the USDA and Waycott.

Organic grower Glenn Anderson hasn't tasted the pasteurized nuts _ but to him, and his customers, that's not the point.

"We have a budding raw food movement," he says.

One of his customers is Living Nutz, a tiny raw snacks company in Maine. Because of pasteurization, co-owner Seth Leaf says he won't be able to find nuts that he considers truly raw.

A petition Leaf posted on the Living Nutz Web site, asking the USDA to reconsider, attracted 10,000 signatures the first week it went up.

Anderson's customers in Japan have let him know they don't want pasteurized nuts _ but they don't have to worry. The rules don't apply to almonds sold outside North America, which constitute more than two-thirds of the crop.

Customers at Bay Area farmers markets are incensed, says Judith Redmond of Full Belly Farm in the Capay Valley (Yolo County).

"A lot of farmers' market people have the sense that my food is safe _ I know the farmer, it's grown locally, they already trust it," she says. "And they don't trust the process that says it needs to be treated as if it's part of an industrial process."

Redmond, who is also president of the board of the California Alliance with Family Farmers, says industry makes a mistake when it lumps huge farms, especially conventional ones, in with small and organic farms, whose systems depend on building strong soil teeming with good microbes to keep the bad microbes in check.

Indian mangoes land in US after 18 years

PTI[ SATURDAY, APRIL 28, 2007 01:30:48 PM]

 

NEW YORK: The first batch of 150 boxes of choicest Alphonso and Kesari mangoes in 18 years arrived here from India to the delight of Indians who had been lusting for luscious fruit for years.

"But they would have to wait for a few more days before they can buy them in the market as the fruit needs to be ripened before being released for sale," said Bhaskar Savani who is distributor and was personally present at the airport when the Air-India flight bringing the cargo landed late last night.

The formal launch of the mangoes will be done in Washington DC on May 1, he said.

Mangoes from Mexico and other central American countries is available in the United States but Indians often complain that they do not taste like the ones India produces. Nor do the Americans have the number of varieties available back home.

Savani said the distributors expect Langra, Chausa, Mallika and Dussheri to follow to give consumers a choice of varieties.

The distributors are in negotiations with Costco chian, which sells merchandise in bulk, for distributing the mangoes and some fast food chains have shown interest in retailing mango shakes.

The US had stopped import of mangoes from India 18 years ago as it felt Indian farmers were using too much pesticide. It has taken sustained negotiations over several years to get the fruit back into the US market.

The US Department of Agriculture has imposed the condition that the mangoes would be irradiated to ensure that that no exotic plant diseases are introduced in the country. However, irridatation also increases the shelf life of the fruit.

The distributors say that they expect a huge and ever increasing demand for the Indian mangoes with the rising Indian population here and locals developing taste for Indian varieties.

India is the largest producer of mangoes in the world, accounting for more than 50 per cent of the total output. It has some 1000 varieties.

China bans melamine in food products

By ALEXA OLESEN Associated Press Writer
© 2007 The Associated Press

China said Thursday it has banned melamine from food products after the chemical was found in exports of vegetable protein shipped to the United States, but rejected it as the cause of dozens of pet deaths in North America.

U.S. Food and Drug Administration officials say they suspect the substance, which is a chemical found in plastics and pesticides, is to blame.

China's Foreign Ministry said in a statement there was no evidence to support the FDA's claim but that it would cooperate with the United States to find out what actually killed the animals.

The comments in a statement released by the Chinese Foreign Ministry were the first detailed response from Beijing to concerns that emerged a month ago about the country's wheat and rice gluten exports.

China has said it was investigating the issue but had not acknowledged until Thursday that Chinese companies had shipped gluten tainted with melamine to the United States.

The ministry said the contaminated vegetable protein managed to get past customs without inspection because it had not been declared for use in pet food.

"At present, there is no clear evidence showing that melamine is the direct cause of the poisoning or death of the pets," the statement said. "China is willing to strengthen cooperation with the U.S. side ... to find out the real cause leading to the pet deaths in order to protect the health of the pets of the two countries."

U.S. Food and Drug Administration officials have said they suspect Chinese wheat and rice gluten laced with melamine and added to pet food may have killed at least 15 cats and dogs. The chemical appears to have caused acute kidney failure in animals that have died or been sickened after eating foods contaminated with the chemical.

China said an investigation triggered by FDA complaints found melamine in wheat and rice gluten exported to the United States by two Chinese companies: Xuzhou Anying Bio-technology Development Company and Binzhou Futian Bio-technology Company.

The case has prompted China to step up inspections of plant-based proteins and to list melamine as a banned substance for food exports and domestic sales, it said.

China also invited FDA officials to visit China to help with further investigations into the case and to consult on improving inspection techniques, it said.

   Study warns BBQ lovers about toxin

    A class of toxic chemicals released by grilling, broiling and frying meat may increase the risk of life-threatening diseases, according to a new study quoted by media reports Wendesday.

    Grilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called "advanced glycation end products" (AGEs), which has been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease, researchers at Mount Sinai School of Medicine in New York said.

    When AGEs build up in the body, oxidative stress -- damage linked to aging -- results.

    In the study, Dr. Helen Vlassara and her colleagues tied AGE products to heart disease, diabetes and kidney disease.

    "A sustained and chronic inflammation damages the tissues," Vlassara said. "Therefore it will damage the heart, it will damage the kidneys and the brain."

    The study involved 172 healthy men and women who were divided into two age groups, those 18 to 45 and those 60 to 80. Participants had their body weight and body fat measured, completed a three-day food diary, and had blood samples collected.

    AGE levels tended to be higher in older people, whose bodies seem to have less ability to remove the chemicals, the researchers found.

    The researchers also found that the more people ate foods rich in the compounds, the higher their blood levels of AGE and markers for inflammation such as C-reactive protein. Levels of AGEs in some healthy adults were similar to those seen in people with diabetes in earlier studies, according to the researchers.

    Vlassara suggested that boiling, steaming and stewing are the safest ways to cook food, not only because of AGEs, but also given warnings about cancer-causing byproducts of high-temperature cooking such as acrylamide.

    The occasional barbecue is probably OK, she added, noting AGEs also give foods desired tastes and smells.

    Right now, there are no tests for AGE levels. The researchers note, one sure way to lower levels is to lower the heat while cooking -- think stewing instead of grilling.

美国USDA宣称，中国销售的美国食品大概有20%-30%是假冒产品！

Report highlights counterfeit food threat in China

The rapid growth of foreign food companies operating in China is driving the increase in the number of counterfeit goods in the country, says a new report.

In findings published this month, the United States Department of Agriculture (USDA) estimates that about 20 to 30 per cent of all US food products sold within the country are counterfeit. 

The problem stems from some local companies and individuals looking to tap into the popularity of branded products. The report is likely to make critical reading for foreign food groups, who wish to prevent losing revenues through products infringing on their brand reputation.

Some major companies in the past have already come under threat in the market from so called "copycat" versions of their products, despite growing cooperation from the Chinese government over the issue.

If businesses are therefore to protect there interests and property within the country, they will need to ensure their property rights are fully covered, the USDA warned.

Though the USDA praised the Chinese authorities for being active in protecting intellectual property under international law, it highlighted some problems still facing companies looking to register patents and trademarks.

The USDA blamed these problems on a government delay in bringing together the country's patent, trademark and copyright offices under the State Intellectual Property Office (SIPO).

Though the proposed merger was suggested following the formation of SIPO in 1998, the USDA revealed these changes still had "yet to occur."

In order therefore to ensure companies remain fully protected through Chinese law, the USDA highlights a number of steps that should be taken to prevent possible breaches of their property.

As well as registering with China's trademark office, businesses should also move to protect any related internet domain names, as well as Chinese language versions of their trade marks.

The latter measures are seen as being particularly crucial, due to the lack of a "first-to-file" system in the country that would require proof of prior use or ownership from companies who claim trademarks.

However, in certain situations the Chinese government has already been stepping in to repeal trademarks deemed as being unfairly registered.

Not all companies have been this lucky though, last year Italian chocolate maker Ferrero revealed that "copycat" products of its brands in China were hindering its growth in the country.

Despite having been operating in China since 1984, the group decided to take the copyright issue to the country's courts.

The move came over allegations that local confectioner Montresor had packaged one of its chocolate products identically to Ferrero's, Ferrero Rocher brand.

Lawyers for Montresor claimed that the Chinese firm uses its own original packaging design.