food manufacture
1Food manufacture — is the process by which food is manufactured.HistoryEarly food processing techniques were limited by the available food preservation, packaging and transportation. Early food processing mainly involved salting, curing, curdling, drying, pickling… …
2Food — For other uses, see Food (disambiguation). Part of a series on …
3Food safety in the People's Republic of China — Food safety is a growing concern in Chinese agriculture. China s principal crops are rice, corn, wheat, soybeans, and cotton in addition to apples and other fruits and vegetables. [USDA. [http://www.ers.usda.gov/briefing/china/keystatistics.htm… …
4Food vs fuel — is the dilemma regarding the risk of diverting farmland or crops for biofuels production in detriment of the food supply on a global scale. The food vs. fuel or food or fuel debate is internationally controversial, with good and valid arguments… …
5Food science — is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the… …
6Food chain — Food chains, also called, food networks and/or trophic networks, describe the feeding relationships between species within an ecosystem. Organisms are connected to the organisms they consume by arrows representing the direction of biomass or… …
7Food marketing — brings together the producer and the consumer. [“Food Marketing,” in Oxford Encyclopedia of American Food and Drink, Brian Wansink, New York: Oxford University Press, 501 503.] It is the chain of activities that brings food from “farm gate to… …
8Manufacture of Cheddar cheese — Contents 1 Food ingredients used during manufacture 1.1 Milk 1.2 Rennet/chymosin/rennin 2 Equipment …
9Food preservation — Canadian World War I poster encouraging people to preserve food for the winter …
10food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
