scholarly journals Teaching Aspects of Antibiotics and Antimicrobials to the Food Science Student through a Combination Wet Lab and In Silico Activity

2021 ◽  
Author(s):  
Tahl Zimmerman ◽  
Mariama Ibrahim ◽  
Salam A. Ibrahim
Keyword(s):  
Food Safety ◽  
In Silico ◽  
Deep Understanding ◽  
Food Science ◽  
Science Students ◽  
Science Student ◽  
Food Spoilage ◽  
Food Pathogens ◽  
Wet Lab

To prevent the growth of food pathogens and food spoilage organisms, antimicrobials are used to disinfect surfaces or are added to food. In light of the important role that antibiotics and antimicrobials play in food safety, food science students need a deep understanding of how these chemicals function.

scholarly journals Food Safety Issues in International Trade

EDIS ◽  
1969 ◽  
Vol 2004 (8) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Robert P. Bates ◽  
Douglas L. Archer ◽  
Keith R. Schneider
Keyword(s):  
Food Safety ◽  
World Trade ◽  
Animal Health ◽  
Cooperative Extension Service ◽  
Extension Service ◽  
Food Science ◽  
University Of Florida ◽  
Safety Issues ◽  
The World ◽  
Phytosanitary Measures

With the formation of the World Trade Organization (WTO) in 1995, specific principles and rules were conceived. These rules, or Sanitary & Phytosanitary Measures (e.g., SPS Agreement), relate to three primary issues or concerns: food safety, animal health, and plant health. While still controversial, the WTO/SPS Agreement does provide for more detailed control of food safety concerns and for more standardization and harmonization regarding rules and regulations. This document is FSHN034, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: March 2003.  https://edis.ifas.ufl.edu/fs100

scholarly journals Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Christopher R. Pabst ◽  
Jaysankar De ◽  
Alina Balaguero ◽  
Jessica Lepper ◽  
Renee M. Goodrich Schneider ◽  
...  
Keyword(s):  
Food Safety ◽  
Fruits And Vegetables ◽  
Agricultural Practices ◽  
Human Nutrition ◽  
Food Science ◽  
Good Agricultural Practices ◽  
Fact Sheet ◽  
Major Revision ◽  
Handling Practices

Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharvest practices (i.e., in the field), while GHPs cover postharvest practices, including packing and shipping. This 3-page fact sheet covers the GAPs of transporting crops. This major revision is a part of the Food Safety on the Farm series and was written by Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department. http://edis.ifas.ufl.edu/fs151

scholarly journals Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions

EDIS ◽  
2007 ◽  
Vol 2007 (19) ◽  
Author(s):  
Ronald H. Schmidt ◽  
Debby Newslow
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Human Nutrition ◽  
Food Science ◽  
Control Points ◽  
Safety Hazard ◽  
Fact Sheet ◽  
Critical Control Points ◽  
Haccp System ◽  
Corrective Actions

FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard Analysis Critical Control Points (HACCP)—Principle 5: Establish Corrective Actions (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu)

IN SILICO CHARACTERIZATION, MOLECULAR DOCKING, AND IN VITRO EVALUATION OF TRIAZOLE DERIVATIVES AS POTENTIAL ANTICANCER AGENTS

2021 ◽  
pp. 22-28
Author(s):  
HARSHITHA T ◽  
VINAY KUMAR T ◽  
VINEETHA T
Keyword(s):  
Molecular Docking ◽  
Anticancer Activity ◽  
Anticancer Agents ◽  
In Silico ◽  
Docking Studies ◽  
Pharmacokinetic Parameters ◽  
Pancreatic Cell ◽  
Triazole Derivatives ◽  
Wet Lab

Objective: The objective of the study was to perform in silico molecular docking and in vitro anticancer studies of proposed 1,2,4-triazole derivatives for the determination of their anticancer activity. Methods: A series of 10 triazole compounds with different substituents were drawn in ACD Lab ChemSketch software. Molecular and biological properties were identified using Molinspiration software. The compounds that obeyed Lipinski rule of five are subjected for pharmacokinetic parameters prediction and docking analysis. SwissDock ADME software is used for the prediction of absorption, distribution, metabolism, and elimination. Then, the compounds are docked with target enzymes in Chimera software 1.14 version. The molecular docking studies revealed favorable molecular interactions and binding energies. The compounds that showed good docking results were synthesized through wet lab synthesis and further preceded for in vitro anticancer studies. Results: Three compounds are selected for wet lab synthesis due to their good docking results compared to other compounds. The synthesized compounds are subjected to different in vitro anticancer studies and found to be having potential anticancer activity. Conclusion: The pharmacokinetic and docking studies conclude that the triazole compounds have potential as anticancer agents. The in vitro anticancer studies revealed that the triazole derivatives are having high potency of anticancer activity against pancreatic cell lines.

Amino acids and biogenic amines as food quality factors

2019 ◽  
Vol 91 (2) ◽  
pp. 289-300 ◽  
Author(s):  
Livia Simon Sarkadi
Keyword(s):  
Amino Acids ◽  
Food Safety ◽  
Biogenic Amines ◽  
Food Quality ◽  
Research Field ◽  
Food Science ◽  
Quality Factors ◽  
Main Research ◽  
Recent Developments

Abstract The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.

Teaching Food Engineering for Food Science Students

1977 ◽  
Vol 20 (3) ◽  
pp. 0598-0600
Author(s):  
David R. Thompson
Keyword(s):  
Food Science ◽  
Science Students ◽  
Food Engineering

In Silico and Wet Lab Studies Reveal the Cholesterol Lowering Efficacy of Lauric Acid, a Medium Chain Fat of Coconut Oil

2016 ◽  
Vol 71 (4) ◽  
pp. 410-415 ◽  
Author(s):  
Devi Lekshmi Sheela ◽  
Puthiyaveetil Abdulla Nazeem ◽  
Arunaksharan Narayanankutty ◽  
Jeksy Jos Manalil ◽  
Achuthan C. Raghavamenon
Keyword(s):  
Lauric Acid ◽  
In Silico ◽  
Coconut Oil ◽  
Cholesterol Lowering ◽  
Medium Chain ◽  
Wet Lab
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