With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

To address the changing needs of the labour market better, higher education institutions have increasingly aimed to enhance their teaching quality and the learning experiences of their students. Therefore, a key concept of the missions of contemporary educational institutions is to improve students' employability after graduation. Although…

There are two well-known and often-quoted facts about Sub-Saharan Africa. One is that, in spite of significant progress made in recent years, Africa remains the least developed region in the world and is unlikely to achieve all the Millennium Development Goals by 2015. The other is that Africa fares very poorly in terms of research and innovation;…

A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey…

Jen Harrington is the owner and pastry chef of Sweet Conclusion, a bakery in Tampa, Florida. Most of Harrington's business comes from baking wedding cakes, but she has been attempting to attract customers to her retail bakery, where she sells cupcakes, pies, ice cream, and coffee. Nearly four years she opened Sweet Conclusion, the retail part of…

Australia is one of the world's largest beef exporters. However, meat processing jobs are widely considered undesirable and are increasingly filled with employer-sponsored migrant workers on temporary long-stay visas. Against this background, our paper explores the role of language in the employment and migration trajectories of a group of meat…

This research describes the outcome of a needs assessment to determine whether the Univ. of Guyana should introduce a Food Science program. The research design utilized interviews and questionnaires to large manufacturing organizations and agroprocessors to determine if the required skills are available for the manufacturing process. Results…

Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

This study was to validate training modules that can help provide requisite skills for Senior Secondary school students in plantain flour processing enterprises for self-employment and to enable them pass their examination. The study covered Rivers State. Purposive sampling technique was used to select a sample size of 205. Two sets of structured…

The local food movement relates to the local food system that offers an alternative to the dominant industrialized food system. The hope of the local food movement is that through engagement with the local food system, participants will develop a deeper connection with the food beyond commodity perspectives, develop a social consciousness about…

The protection of European consumers from the false or misleading scientific and nutritional claims of food manufacturers took a step forward with the recent opinions of the European Food Safety Authority (EFSA). As a risk assessment agency, the EFSA recently assessed and rejected a vast number of food claim forcing the withdrawal of many claims…

With an increasing number of consumers using smartphones, tablets, and other mobile devices to find and interact with local businesses, Ohio State University Extension developed a new curriculum aimed at improving market access for food and farm entrepreneurs. The literature review, curriculum framework, and lessons learned shared in this article…

The objective of this research was to determine areas of improvement to bacon production. The first trial was conducted to determine differences in belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2x3x2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4…

In his 30 years as a library wholesaler, first as VP and general manager of Brodart Books, Library, and School Automation divisions and since 2000 as president of the Library & Education division of Baker & Taylor (B&T), George Coe has been instrumental in a whole host of innovations. They go way beyond the selection, processing, and delivery of…

The graduate of the Baker apprenticeship program is a certified journeyperson who will be able to: (1) prepare and bake all types of high quality yeast raised products in commercial quantities; (2) produce and decorate various types of cakes, cookies and pastries commonly available in commercial bakeries; (3) use efficiently and safely all hand…