Welcome to the Dairy Science and Food Technology website.

The content of the site has been transferred to a Content Management System and all the site links have changed. Hence you have been redirected  to this page because you either entered an incorrect URL or because the page URL you entered has been changed.

This is a modified version of the site's index page and hopefully you will be able to use the page links here or the search site function to find the information you need.

The Dairy Science and Food Technology website provides scientific and technological information for students studying food science and technology and may also be of interest to those working in the industry. A discussion forum and interactive content through "On Line" calculators are also provided. A Harvard-type reference wizard and a range of writing/citation resources can also be accessed.

There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modelling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to allergy and food intolerance is also presented.

Thank you for visiting the Dairy Science and Food Technology website.