Modified Atmospheric Packaging(MAP)is a precise description of this shelf- life extension technique (Bennett 1995). In the UK, MAP mainly involves the use of three gases-carbon dioxide, nitrogen and oxygen although other gases are used elsewhere. Products are packed in various combinations of these three gases depending on the physical and chemical properties of the food

9.1 Introduction Drying is probably the oldest form of preservation Wrapping things that have been dried to protect them from moisture may well have been the earliest form of packaging. Even today a lot of technological development resources are expended to find new ways to package things to keep them dry. Some of the oldest materials used to control moisture are still used today: clay, salt, minerals and plant extracts that have a greater affinity for water than the material being protected. Clay has been used for centuries; moist clay to keep things moist and dried clay to keep things dry. Likewise the importance of salt is legendary

Best practice in product development is a dynamic target. Not only are new practices being developed and refined but the differences in organisations demand the tailored application of these practices. There are eight basic companies, all projects and at all times. But the company philosoph knowledge, skills and assets change; and these changes cause changes in the types of product innovations and the activities in product development Successful companies recognise that product development is an important strategic issue that demands constant attention. There is a need to evaluate the product development performance and the product development success rate

Golden rice: two European scientists created a new strain of rice enriched in B-carotene, which the body uses to make vitamin A. This is a kind of transgenic plant(转基因植物)

The aim of this chapter is to identify the important factors in food product development to be studied in detail in the succeeding chapters. Firstly the different groups of food products are identified as a basis for organising product strategy. Then the published research on the factors in product failure and product success in all types of industries is used to identify the key factors in food product development. This leads into the management of product development at three different levels:

The PD Process coordinates the specific research activities such as product design, process development, engineering plant design, marketing strategy and desig with the aim of producing an integrated approach to the development of new products. The overall aim is to create a product that an individual consumer or a food manufacturing company or food service organisation will buy. The two parts of product development-the knowledge of the consumer's needs/wants and the knowledge of modern scientific discoveries and technological

No molecule in a living organism is a permanent resident. Within 7 years, most of the molecules in a human body have been replaced by new one! Individual? Decided completely by the genetic code? No! An individual's identity is continually re-established each and every moment

Intensive Study There's a Lot More to Life than a Job Para.1 It has often been remarked that the saddest thing about youth is that it is wasted on the young. Para. 2 Reading a survey report on first-year college students, I recalled the regret, \If only knew then what know now

I. Teaching aims: 1) to learn the new words and expressions )to improve reading skills 3)to analyze the structure of the text II. Focus of teaching:

I Teaching aims: 1. to learn the new words and expressions; 2. to improve reading skills 3. to analyze the structure of the text II.Teaching focus: 1.key words: