Path: senator-bedfellow.mit.edu!faqserv From: pking@idirect.com (Paul King) Newsgroups: sci.bio.food-science,sci.answers,news.answers Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New=20 User Info Supersedes: Followup-To: poster Date: 17 Jul 1999 11:28:33 GMT Organization: none Lines: 272 Approved: news-answers-request@mit.edu Expires: 14 Aug 1999 11:24:14 GMT Message-ID: NNTP-Posting-Host: penguin-lust.mit.edu Summary: Additions and changes to the FAQ, including information for new=20 users. X-Last-Updated: 1999/06/11 Originator: faqserv@penguin-lust.MIT.EDU Xref: senator-bedfellow.mit.edu sci.bio.food-science:9825 sci.answers:10365 news.answers:162477 Archive-Name: sci/food-science-faq/diff Posting-Frequency: biweekly Last-modified: 1999/06/10 RECENT CHANGES: There have been some radical changes made to the web site listings. Sci.bio.food-science founder Rachel Zemser has informed me that she is not actively maintining the list of web sites for the time being. That being said, I am assuming responsibility for the long-overdue changes to the list of web sites. It is hoped that this will raise the overall effectiveness of the FAQ as a way of navigating the Internet by way of food science web sites.=20 There are easily over 100 web sites that have changed since this list was last updated. The list will obviously be too long to include here, so I simply direct you to FAQ 1/3. The commercial web sites list has not yet been updated. Any submissions and corrections can be sent to the postmaster, Paul King (that's me) at pking@idirect.com. There is also some concern that the mailing list may not be up-to-date. If you are on a food science mailing list and either 1) you can't find your list in FAQ 1/3, or 2) the information we are giving about your list is incorrect, then please email pking@idirect.com about these changes. As always, if there are any other problems with FAQ 1/3 at all, please email me, Paul King at pking@idirect.com. For parts 2 and 3 (FAQ 2/3 and FAQ 3/3), please contact myself or J. Ralph Blanchfield at jralphb@easynet.co.uk. Happy surfing! Paul King __ That's it for the changes! Now on to New User Information. No need to=20 read the rest of this "NEWS" section unless you're new to the group.=20 __ INFORMATION FOR NEW USERS This FAQ has been accepted to the *.answers newsgroups, and can be found = in both sci.answers and news.answers. DOWNLOADING This FAQ: This is not an exhaustive list. Pick a site nearest you. All paths end in "sci/food-science-faq/" except for Gopher sites, which use menus, and FSP sites, which have protocols that I am unfamiliar with. FSP stands for "File Service Protocol". There are several other sites not mentioned here. To get the very latest list, look under: = They include Gopher sites, FTP sites, FSP sites, and web sites in=20 Europe, North America, South America, Africa, Asia, and Australia. This list is intended only as a representative sample. From Canada: This is the only Canadian FAQ repository, located in the maritime province of New Brunswick. From Germany: =20 via FSP from: ftp.Germany.EU.net, port 2001 This FTP site uses compression. You must download a GZIP decompression package to see the text, which should be available at this site. From Hong Kong: One of many Asian sites. From Mexico and Central America: This FTP site uses compression. You must download an UNCOMPRESS package to see the text, which should be available at this site. From South Africa: From the United Kingdom: via FSP from: src.doc.ic.ac.uk, port 21 From the United States: rtfm.mit.edu is the central repository for most of the official FAQs that appear on the Usenet. In fact, this is the place where you are *guaranteed* the most up-to-date FAQ, since they have to do the auto-posting. From the Web: Old postings to sbfs can be found at http://dejanews.com, using "sci.bio.food-science" as a search string. Other WWW Pages: Check out a site nearest you: Germany: This actually leads to a search engine where the FAQ must be downloaded via FTP as above. The files are compressed with GZIP. The UK: This is a "bare text" web page. In other words, there are no live web links. It is a plain text FAQ. = This is the other British Homepage worth mentioning, which will hopefully be updated soon. All links mentioned in this FAQ are live, and is a good starting point in surfing to various food science web sites. See "SCI.BIO.FOOD-SCIENCE ON THE WORLD-WIDE WEB" below: The USA: __ A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with = SLIP): If you find your web browser too slow on your system, a better way to FTP= is by use of freeware like WS-FTP. It can be downloaded via anonymous FTP = from . WS-FTP is free for private, household = use. A fee is required for commercial use. You may find the transfer on WS-FTP= is much faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a menu of your favourite FTP sites. This is not intended to be = an endorsement of WS-FTP. __ SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB: Our FAQ has been converted to HTML for users of the World-Wide Web. It = may be found at two locations: = .=20 or =20 The first site is a direct link to our FAQ; the second requires you to = fill out a search form for the correct newsgroup, since DejaNews lists ALL = news articles posted on the Internet over several months. In both cases, the great thing about seeing out FAQ on HTML is that all of the links we = mention are LIVE links. That is, if you have Netscape, you may point and click on our FAQ from any web site we mention to wherever those links take you. I also have my own personal web page, with most of the links mentioned in this FAQ. The intent was to write a simple web page that was easy to move around in. You may find it a bit more user-friendly than the web pages offered at Oxford or by Deja News. I won't be updating it as much as the = =46AQ, so it may not have the most current URLs. I stress here that the entire = FAQ is not on my home page - just the links mentioned in it. Visit the site = and tell me what you think! The web site is at There are no major graphics, so it _should_ be a quick download. Mileage = may vary with your connection speed, and with the traffic at either your host site or ours, however ... __ VIEWING THE SBFS FAQ ON NETSCAPE 2.2 and above: Of the Web Browsers, I have found Netscape to have the best news reader. This is because the Netscape's news browser turns any mention of a web = URL into a live link, as well. What is ideal about this kind of arrangement = is that if you point and click on the "blue" URL reference on the news = browser, the web page will pop up in a new window. That means can surf the 'net without ever losing track of our news articles. __ Professional food scientists, academics, and others involoved in the food industry are invited to list their "favourite", or "most highly = recommended" textbooks in the food science field to be added to the FAQ for the = benefit of non-food scientists. The following format is preferred for ease of editing (loosely based on the Journal of Food Science): SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments. The basic idea is to provide enough information for someone to walk into = a library or bookstore and order it. The ISBN number is essential. Comments are optional. __ PERSONAL FOOD SCIENCE WEB PAGES: News for persons maintaining a "personal" food science web page: Jim = Eilers (jreilers@interaccess.com) is maintaing a list of persons who are = maitaining a home page of Food Science links. If you are such a person, email him at jreilers@interaccess.com, and if you wish to view his homepage, "surf" = to: http://homepage.interaccess.com/~jreilers/foodsci.htm __ "ETHNIC" FOOD PREPARATION METHODS ON THE WEB Ralph, Rachel, and I have proposed a new sub-section dealing with an important and as of yet overlooked aspect of foods: Ethnic (non-American = and non-British) food preparations. Specifically, we are looking for web = pages dealing with details on the preparation of foods that are described as "halal", "kosher", "pareve", and so on - you fill in the terminologies = for your ethnic group. How are these foods prepared, inspected, and manufactured? What does the consumer expect in terms of organoleptic properties and health benefits of such foods? Are there any mass-produced foods that have the designation? How does a person in that ethnic group = know they are buying a food prepared according to their ethnic or religious doctrines? If you know of any web pages that describe or even mention these things, please send your suggestions to Paul King at ___ You are all encouraged to contact one of us if you have suggestions additions, or other 'major' questions we haven't thought of. Our names = and email addresses are: Rachel Zemser, creator of the newsgroup sci.bio.food-science =20 =20 =20 J Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant, Chair, IFST Member Relations & Services Committee and Web Editor, IFST Web on the WWW Paul King, Creator and Maintainer of the List of Common Abbreviations, = and New User Info =46or a glossary of scientific, marketing, industry, technical and legal = terms of relevance to food science, see FAQ 2 of 3. For a list of common = questions and answers about food and food science, see FAQ 3 of 3. - Paul King