Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

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Science Services

DSFT has been providing science based consultancy services globally since 2002.
  
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The Dairy Science and Food Technology (DSFT) website provides scientific and technological information, Cloud-based tools and consultancy services for food scientists and technologists working in industry and in colleges and universities. A discussion forum and interactive content through "On Line" calculators are also provided. Writing/citation resources including a Harvard-type reference wizard and a range of citation-wizards 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.

PRIVACY  AND COOKIE POLICY

Dairy Science and Food Technology (DSFT) does not collect personal information, with the exception of Email addresses, of people using subscription services. E-mail data will be kept securely in accordance with UK-data protection legislation until deleted.  This data will not be sold, given or shared with anyone unless required by law enforcement agencies.

Cookie policy
We use cookies on this site. These include cookies that are required to enable you to move around the site or to provide certain basic features in accordance with current EU and UK legislation. In addition we also use cookies provided by Google (Google Analytics and the Google DoubleClick cookie).

The Google Analytics cookie collects information about how people use DSFT so that we can provide a better service to users.

The DoubleClick cookie is used by Google to serve adverts on this site that they consider may be of interest to you. DSFT uses this Google service to help defray operating costs through Google-generated advertising. If the site moves to a subscription-only-service this facility will not be required and will be removed.

What is a cookie?
A cookie is a simple text file that is stored on your computer, smart phone or tablet by the computer (server) hosting this website. Each cookie is unique to your web browser. It will contain some anonymous information such as a unique identifier and the DSFT site name and some digits and numbers.

What if you don’t want cookies?
It is possible to block most or all cookies (by changing your browser preferences), and to delete cookies that have already been set. However, if you do this you will not be able to use some DSFT website functions.

You can delete or block most cookies by following the instructions given in your browser's operating instructions, usually accessed using the help button or link. The "About Cookies organisation" provides detailed instructions on how to manage cookies for many browsers working on PCs and Macs.

RESPONSIBILITY FOR VIEWS EXPRESSED ON THE DSFT WEBSITE

The views expressed are either mine or those of the other contributors. Note contributing authors, including those posting in the forum, are solely responsible for the content of their articles including all views and statements  made. 

 Where I have listed URLs of other sites no guarantees are made that any of the links on these pages still work, or are appropriate for your intended use. Site URLs change and others sometimes use these previously appropriate links for purposes that may be offensive or illegal. It is not my intention to direct anyone to sites other than those that contain academically relevant 'food' related content. If you find a broken link or that a link has been changed please let me know and I will modify the link or remove the reference to that link on this site.

I have included a range of calculators e.g. aids for determining yield, milk component retention in cheese manufacture, ice-cream mix composition and the F-value of thermal processes. Wizards to help students produce correctly cited references have also been included. These aids are included for the use of students and are not intended for commercial use or to replace support from lecturers and tutors.

It is a condition of using this website that you accept that you use all software and educational material at your own risk. I cannot be held accountable for any losses/damages/problems/consequences arising from the use or interpretation of any material that I have provided for educational use including any errors made by me or others.

I am not medically qualified and this site is not intended to be a source of medical or nutritional advice for anyone. If you read material that you consider to have health or nutritional significance to you, please discuss any action that you are considering with a qualified medical practitioner.

 I am not responsible for the views and statements in articles written by site contributors other than me.

 USERS' CONDUCT ON THIS WEB SITE

While using this web site, you should not: post or transmit any unlawful, threatening, abusive, or objectionable information of any kind, including encouraging unlawful conduct ; post or exploit any information, software or other material obtained through this web site for commercial purposes (other than as expressly permitted by me and where I am the copyright holder); upload, post, publish, transmit, reproduce, or distribute, information, software or other material obtained through this site without my permission; or upload, post, publish, reproduce, transmit or distribute any element or part of the this web site since the web site is copyrighted to me.

ACCESS FOR USERS WHO ARE BLIND, HAVE IMPAIRED VISION OR HAVE DIFFICULTIES WITH PARTICULAR COLOURS

 I have tried to make this site as accessible as I can for people who are blind or have difficulty with particular colours. Most pages have been viewed using a text-based browser called Lynx and should meet the requirements of several software packages that translate text to speech. Any problems please Email me and tell me what is wrong. I will try to change the site coding to help you.

 

Dr Michael Mullan
CEO Dairy Science and Food Technology website

 







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