Questions and Answers about Food Science nyc

Nutrition and Food Science program at CUNY Hunter College, NYC?

Oct 13, 2009 by narcissa | Posted in Higher Education (University +)

Question: I'm a senior in high school who wants to be in this program, how do I go about doing this?

Answer: According to their website, you have to get in to Hunter first, complete all/most of the pre-reqs and then transfer into the nutrition major.

http://www.hunter.cuny.edu/schoolhp/nfs/ how_to_apply.htm
http://www.hunter.cuny.edu/schoolhp/nfs/ prerequisite

Kate | Oct 13, 2009

According to their website, you have to get in to Hunter first, complete all/most of the pre-reqs and then transfer into the nutrition major.

http://www.hunter.cuny.edu/schoolhp/nfs/ how_to_apply.htm
http://www.hunter.cuny.edu/schoolhp/nfs/ prerequisite

Kate | Oct 13, 2009

Ice Cream - Cornell Food Science honors Cornell NYC Tech

Dec. 4, 2012 -- Paying tribute to the new Cornell NYC Tech campus, two groups of Cornell students won a class ice cream contest worthy of a taste ...

Food and Science | Lecture 1 (2012)

Dave Arnold, Food Arts Harold McGee, New York Times September 4, 2012

Soda-size cap is a public health issue

01.01.70

Q: You view New York City's cap on any soda larger than 16 ounces as good for public health. I don't care if sodas are bad for us. The question is "Whose choice is it?" And what role should the nanny state play in this issue?

A: Your question comes up at a time when the New York State Supreme Court is hearing arguments about whether New York City's health department has the right to establish a limit on soda sizes.

As an advocate for public health, I think a soda cap makes sense. Sixteen ounces provides two full servings, about 50 grams of sugars, and 200 calories - 10 percent of daily calories for someone who consumes 2,000 calories a day.

That's a generous amount. In the 1950s, Coca-Cola advertised this size as large enough to serve three people.

You may not care whether sodas are bad for health, but plenty of other people do. These include, among others, officials who must spend taxpayer dollars to care for the health of people with obesity-related chronic illnesses, employers dealing with a chronically ill workforce, the parents and teachers of overweight children, dentists who treat tooth decay, and a military desperate for recruits who can meet fitness standards.

Source: San Francisco Chronicle

Essay or other academic paper References For ... - NY Essay

by admin

BESTERFIELD DH. 2004. Quality Control. 7th ed. Pearson Education, Inc., Upper Saddle River, New Jersey. pp. 12-13

BIRCH GG and CAMERON AG. 1972. Food science. Peragamon Press, New York, USA.

BRENNAN JG. 2006. Food Processing Hnadbook Wiley-VCH, Weinheim, Germany.

CAMPBELL JR and MARSHALL RT. 1975. The Science of Providing Milk for Man. Mc-Graw-Hill Inc., New York, USA.

CARPIO EV. 2000. Engineering for Food Technologists. UPLB Publishing Center, UPLB College, Laguna.

CCBPI – Canlubang Plant. CCBPI – Canlubang Plant Quality Control Department Manuals.

DAVIDSON PM, SOFOS JN and BRANEN AL. 2005. Antimicrobials in Food. Taylor and Francis Group, Florida, USA.

DELOS SANTOS ZM. 2008. Food Science and Technology Practicum at the Coca-Cola Bottlers Philippines Inc., South Luzon Area Canlubang, Laguna. Unpublished undergraduate practicum manuscript, University of the Philippines Los Baños. pp 16-50

DE MAN JM. 1999. Principles of Food Chemistry. 3rd ed. Aspen Publications, Gaithersburg, Maryland....

Student Organization Teaches Cornellians About Chocolate | The ...

by Nicole Haejoo Chang

Founded in 2010 with five members, the Chocolate and Confections Technology Club was formed to apply technical and scientific knowledge to chocolate production and processing. Now boasting 20 active members, the club hopes to further foster its members love for chocolate through tasting opportunities, hands-on chocolate making workshops, guest speakers’ lectures and field trips to events such as the annual New York Chocolate Show.

During the club’s chocolate tasting events, members discuss what makes each chocolate taste a certain way, the different flavors of chocolate and the antioxidants found in chocolate.

On Valentine’s Day, the club held an annual chocolate fest at the Big Red Barn to present 12 different chocolate brands. It presented the origins, production process and unique characteristics of each chocolate.

Abby Harrison ’14, the club’s vice president, explained the significance of making distinctions between chocolate production processes in order to understand the different tastes of each chocolate.

...