Food Science and Human Nutrition

The UF/IFAS Department of Food Science and Human Nutrition is among one of the world’s largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department. For more information, see http://fshn.ifas.ufl.edu.

Publications

• La aceptabilidad sensorial de los alimentos en puré
• Agroterrorism in the U.S.: An Overview
• Los alimentos en puré y la fibra
• Alimentos funcionales
• Los alimentos hechos en puré, las bebidas espesadas y las necesidades de agua
• Ayude a su sistema digestivo: Entendiendo la microbiota y los prebióticos
• Ayude a su sistema digestivo: Entendiendo los probióticos
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
• Basic Elements of a Sanitation Program for Food Processing and Food Handling
• Beans, Peas, and Lentils: Health Benefits
• Carbohydrate Counting: Meals for Diabetes
• The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices
• Comidas en puré para problemas al tragar
• Constipation Myths
• De compras para la salud: Dietas Vegetarianas
• De compras para la salud: Frijoles, guisantes y lentejas
• De compras para salud: Granos integrales
• De compras para la salud: Guía de comidas congeladas
• De compras para la salud: Leche
• De compras para la salud: Sodio
• De compras para la salud: Vegetales
• De compras para la salud: Vitamina D
• De compras para la salud: Yogurt
• Dealing with Foodborne Illness: Typhoid Fever, Salmonella Typhi
• Nutriente energía y densidad
• ¿Dondé está al agua?
• The Effects of Huanglongbing on Florida Oranges
• Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities
• European Food Safety Certification - The GlobalG.A.P® Standard and Its Accredited Certification Scheme
• Facts about Fructose
• Facts about Phosphorus
• Federal Regulation of the Food Industry: Part 1, The Regulatory Process
• Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies
• Puréed Foods and Fiber
• The Food Recall Manual
• The Food Safety Modernization Act and the FDA Facility Registration Program
• Food Safety on the Farm – An Overview of Good Agricultural Practices
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Manure and Municipal Biosolids
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Packing Facility Sanitation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Sanitary Facilities
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Transportation
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water
• Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Worker Health and Hygiene
• Food Safety Within the Household
• Frijoles, guisantes, y lentejas: Beneficios de la Salud
• Functional Foods
• GAPs for the Florida Citrus Grower: Understanding the Principles of Good Agricultural Practices
• General Overview of the Causative Agents of Foodborne Illness
• Genetically Modified Food
• Go With Your Gut: Understanding Microbiota and Prebiotics
• Go With Your Gut: Understanding Probiotics
• Growth, Reduction, and Survival of Bacteria on Melon Types
• Growth, Reduction, and Survival of Bacteria on Tomatoes
• Guía de merendar saludablemente para el adulto mayor frágil
• Guía para los suplementos de fibra
• A Guide to Healthy Snacking for the Frail Older Adult
• Guidance for Processing Beef Jerky in Retail Operations
• Guidance for Processing Cured and Hot Smoked Sausage
• Guidance for Processing Cured and Smoked Ham and Pork Loins
• Guidance for Processing Fermented and Dried Sausage in Retail Operations
• Guidance for Processing Fresh-cut Produce in Retail Operations
• Guidance for Processing Fresh Juices in Retail Operations
• Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
• Guidance for Processing Smoked Seafood in Retail Operations
• Guidance for Processing Sushi in Retail Operations
• Guide to Fiber Supplements
• HACCP: An Overview
• Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps
• Hazard Analysis Critical Control Points (HACCP) – Prerequisite Programs
• Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
• Hazard Analysis Critical Control Points (HACCP) Principle 2: Determine Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP) – Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)
• Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
• Hazard Analysis Critical Control Points (HACCP) Principle 6: Establish Verification Procedures
• Los hechos acerca de la fructosa
• Immune Benefits of Consuming Red Muscadine Wine
• Interpreting PPE Statements on Pesticide Labels
• The Juice HACCP Program: An Overview
• Malnutrition and the Older Adult
• Malnutrición y los adultos mayores
• MiPlato para los problemas de deglución: Disfagia
• Mitos sobre el estreñimiento
• Modificación de la textura de alimentos para los adultos mayores
• Modifying Food Texture for the Older Adult
• MyPlate for Dysphagia
• Energy and Nutrient Density
• Outbreaks of Foodborne Illness Associated with Common Berries, 1983 through May 2013
• Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices, 1922–2010
• Outbreaks of Foodborne Diseases Associated with Tomatoes
• Overweight and Weight Loss Maintenance
• Plant Identification and Information Service
• Preparation of Puréed Foods
• Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
• Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
• Preventing Foodborne Illness Associated with Clostridium perfringens
• Preventing Foodborne Illness: Campylobacteriosis
• Preventing Foodborne Illness: Clostridium botulinum
• Preventing Foodborne Illness: E. coli O157:H7
• Preventing Foodborne Illness: E. coli “The Big Six”
• Preventing Foodborne Illness: Listeriosis
• Preventing Foodborne Illness: Norovirus
• Preventing Foodborne Illness: Salmonellosis
• Preventing Foodborne Illness: Shigellosis
• Preventing Foodborne Illness: Yersiniosis
• Problemas para tragar y el adulto mayor
• Puréed Foods for Swallowing Problems
• Puréed Foods, Thickened Beverages, and Water Needs
• Puréed Foods: High Protein
• A Reference Guide for Foodborne Pathogens
• Safe Handling of Food and Water in a Hurricane or Related Disaster
• Sanitary Design and Construction of Food Equipment
• Sanitary Design and Construction of Food Processing and Handling Facilities
• La Seguridad en la Producción de Alimentos en la Granja - Resumen de Buenas Prácticas Agrícolas
• La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Salud e Higiene de los Trabajadores
• La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en el Campo
• La Seguridad en la Producción de Alimentos en la Granja: Buenas Prácticas Agrícolas y Buenas Prácticas de Manejo – Sanidad en las Instalaciones de Empaque
• Sensory Acceptability of Puréed Foods
• Shopping for Health: A Menu for One
• Shopping for Health: Beans, Peas, and Lentils
• Shopping for Health: Foods with Added Fiber
• Shopping for Health: Fruit
• Shopping for Health: Guide to Frozen Meals
• Shopping for Health: Herbs and Spices
• Shopping for Health: Milk
• Shopping for Health: Sodium
• Shopping for Health: Vegetables
• Shopping for Health: Vegetarian Diets
• Shopping for Health: Vitamin D
• Shopping for Health: Whole Grains
• Shopping for Health: Yogurt
• Spoon Test for Puréed Food
• Swallowing Problems and the Older Adult
• What's in Your Tropical Fruit?
• Where's the Water?

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