Home page of Dr Margaret Ziarno.

Wageningen University

Wageningen has a distinguished history of offering food and technology degrees. The university offers a Dairy Science and Technology specialization at MSc-level. There is also a joint programme in dairy science and technology with Copenhagen University (Lactitech). Both are 2-year MSc specialist courses taught in English for students with a BSc in food or life sciences.

Foods under the microscope

This site provides high quality electron micrographs of foods, food components and bacteria. It is an excellent teaching resource.

FAO Lactoperoxidase site

University of Guelph cheese site

This site is a summary of cheese science and technology from milk quality to cheese ripening and packaging. Cheese making procedures described are selected to represent families of cheese, categorized according to fundamental cheese making techniques, such as predominantly acid versus predominantly rennet coagulation. The material is largely "stand alone" although it was created as a manual for the annual five day course in cheese making (http://www.gftc.ca) at Guelph.

University of Guelph dairy site

Food Science Central

Food Works on line.

This New Zealand site is based around a searchable Industry Directory, listings of NZ food, beverage and grocery-related companies, products and services. The links section is comprehensive and includes site-reviews.

Unit Operations in Food Processing

This free web edition of the popular textbook explains the principles of unit operations and illustrates them using individual food manufacturing processes. Highly recommended.