scholarly journals Educator and Institutional Entrepreneur: Cooperative Extension and the Building of Localized Food Systems

2012 ◽  
pp. 99-112 ◽  
Author(s):  
Rebecca Dunning ◽  
Nancy Creamer ◽  
Joanna Massey Lelekacs ◽  
John O'Sullivan ◽  
Tes Thraves ◽  
...  
Keyword(s):  
Food Systems ◽  
Cooperative Extension ◽  
Institutional Entrepreneur

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Estate Planning

EDIS ◽  
1969 ◽  
Vol 2002 (6) ◽  
Author(s):  
Josephine Turner ◽  
Vervil Mitchell
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Extension Service ◽  
Publication Date ◽  
Estate Planning ◽  
University Of Florida ◽  
Agricultural Sciences

This document is FCS 7027, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: September 2002. First published: July 1978. Revised: September 2002. https://edis.ifas.ufl.edu/fy446

Earth Connections Leaders Guide

EDIS ◽  
1969 ◽  
Vol 2002 (8) ◽  
Author(s):  
Elise J. Cassie ◽  
Craig R. Miller ◽  
Joy Cantrell Jordan
Keyword(s):  
Cooperative Extension ◽  
Youth Programs ◽  
University Of Florida ◽  
Agricultural Sciences

Produced by the Department of 4-H and Other Youth Programs, University of Florida Cooperative Extension, Institute of Food and Agricultural Sciences, November, 1992; Reviewed June 2002.

Producing Quality Peanut Seed

EDIS ◽  
1969 ◽  
Vol 2002 (8) ◽  
Author(s):  
Elmo B. Whitty
Keyword(s):  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Extension Service ◽  
Publication Date ◽  
Original Publication ◽  
Peanut Seed ◽  
University Of Florida ◽  
Agricultural Sciences

This document is SS-AGR-187, one of a series of the Agronomy Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date November 2002.

Manual de los Reglamentos del Agua de Florida: Regulaciones de Descarga en Aguas Subterráneas a Nivel Federal

EDIS ◽  
1969 ◽  
Vol 2002 (9) ◽  
Author(s):  
Michael T. Olexa ◽  
Laura Minton ◽  
Dulcy Miller ◽  
Sarah Corbett
Keyword(s):  
Cooperative Extension ◽  
Resource Economics ◽  
Cooperative Extension Service ◽  
Extension Service ◽  
University Of Florida ◽  
Agricultural Sciences

Este es el documento EDIS FE080, una publicación del Department of Food and Resource Economics, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. Publicada Noviembre 2002.

Researching (with) Major Food Retailers

2015 ◽  
Vol 15 (3) ◽  
pp. 33-39 ◽  
Author(s):  
David Evans
Keyword(s):  
Food Systems ◽  
Academic Research ◽  
Social Scientists ◽  
Major Food ◽  
Food Retailers ◽  
Food Retailer ◽  
The One ◽  
The Uk ◽  
The Relationship ◽  
Opening Up

This paper considers the relationship between social science and the food industry, and it suggests that collaboration can be intellectually productive and morally rewarding. It explores the middle ground that exists between paid consultancy models of collaboration on the one hand and a principled stance of nonengagement on the other. Drawing on recent experiences of researching with a major food retailer in the UK, I discuss the ways in which collaborating with retailers can open up opportunities for accessing data that might not otherwise be available to social scientists. Additionally, I put forward the argument that researchers with an interest in the sustainability—ecological or otherwise—of food systems, especially those of a critical persuasion, ought to be empirically engaging with food businesses. I suggest that this is important in terms of generating better understandings of the objectionable arrangements that they seek to critique, and in terms of opening up conduits through which to affect positive changes. Cutting across these points is the claim that while resistance to commercial engagement might be misguided, it is nevertheless important to acknowledge the power-geometries of collaboration and to find ways of leveling and/or leveraging them. To conclude, I suggest that universities have an important institutional role to play in defining the terms of engagement as well as maintaining the boundaries between scholarship and consultancy—a line that can otherwise become quite fuzzy when the worlds of commerce and academic research collide.

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