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A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner Jan 2012

A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner

Theses

There are many and varied forces that shape food technology curriculum, but two that emerge as significant and of specific interest to this research are the perceptions of food technology education and economic trends that influence food technology. The broad goal was to examine the extent to which food technology in secondary schooling is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. With both the school sector and the professional sector each asserting that their respective perceptions of Food Technology was correct, a method for clarifying and classifying the nature of the ...


Odour Attributes And Volatile Chemical Composition Of Milk Produced In Subtropical Eastern Australia, Victoria Cf Westbrooke Jan 2012

Odour Attributes And Volatile Chemical Composition Of Milk Produced In Subtropical Eastern Australia, Victoria Cf Westbrooke

Theses

Sensory attributes, in particular grassy odour, are important determinants of milk product acceptability in Japan. The effect of commercial farming system (n=8) and season (n=3) on the volatile chemical composition and sensory attributes, specifically grassy, mothball, cowy, sweet, creamy, sour and heated, of milk was investigated.

Selected individual milk samples (n=5) could be distinguished by their volatile chemical composition, while the intensity of grassy odour was significantly higher in milk produced in spring compared to summer. Potential sensitive and specific chemical predictors (n=9) of grassy odour intensity were identified, using multivariate statistical methods.