View allAll Photos Tagged FoodTechnology
Sometimes, I don't know how to show how much I care and appreciate them :)
I know this is not a perfect place to upload family -friendly photos like friendster, blog, etc but I just wanna share my feelings with all my Flickr friends here <3.
There's no other words to say other than- I love them so much =)
One of many advertising and publciity leaflets issued in conjunction with the New York World's Fair of 1939 is this for Birds Eye Frosted Foods declaring the products the food of tomorrow, indeed "a fairy tale - a dream of tomorrow" available today. Powerful stuff and interestingly showing an already very wide range of product lines available under the brand.
The origins of the company go back to Clarence Frank Birdseye, a food scientist based in the US who developed processed for the greatly improved freezing of fish products. he formed his original company in 1922. In 1929 he sold out to a combine that was to become the massive General Foods of whom the Birds Eye Frozen Food Company was a subsidiary. As can be seen the range of foods that were successfully forzen so as to allow storage, transportation and, defrosted, used grew.
The market for frozen "convienience" foods was simply based on both retailers who had freezers to sell the products and consumers who had freezers to allow for storage of them frozen. The US, even in the 1930s, appears to have had a greater percentage of households with such equipment - the market in the UK was later in developing post-war as consumer uptake of fridge and freezers finally took off. Indeed it appears that the UK subsidiary was the one that developed the coated fish finger that many associate with the brand name that is still used, albeit the righst being owned by multlple companies world-wide.
Finger bacteria - please wash your hands.;) Food Technology students, Marine Institute, St. John's, NL.
Our Daily Challenge ... school
365 Days in Colour ... red
Inverell High School was one of the schools where I used to teach. I was there for almost 20 years. When I visited recently my friend gave me a souvenir mug. The school colours were red and black.
Anyone guess what I used to teach?
This schematic shows how cellular milk products are produced.
Cellular milk is made by harvesting udder cells from a cow, then growing those cells in a large tank, or bioreactor. Eventually, the cells are encouraged to secrete milk that can be drawn off for use. This overview shows the production process being developed by Canada-based Opalia.
Read more in Knowable Magazine
Getting lab-grown meat — and milk — to the table
Beef, chicken and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.
knowablemagazine.org/article/food-environment/2022/lab-gr...
Lea en español: Cómo llevar a la mesa carne —y leche— cultivadas en el laboratorio
Take a deeper dive: Selected scholarly reviews
Cellular Agriculture: Opportunities and Challenges, Annual Review of Food Science and Technology
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Innovative beers such as Sierra Nevada’s Pale Ale, first brewed in 1980, encouraged Americans’ taste for hops and the agricultural industry that supplied it. Label, Sierra Nevada Brewing Company, National Museum of American History, Division of Work and Industry
In saloons across America, nineteenth-century consumers enjoyed new, lager beers brewed by immigrant German brewers. “Our New Citizens,” trade card, ca. 1882, Warshaw Collection of Business Americana, National Museum of American History, Archives Center
In the early years of Boulder Beer Company, founded in Boulder, CO, in 1979, brewers made crates such as this to hold their bottled beer and share it with friends and fellow brewers. Crate, ca. 1979, National Museum of American History, Division of Work and Industry
Thin layer chromatography plate (TLC) scan. This is different sugars. From left to right: glucose, lactose, maltose, fructose, and sucrose plus three samples. The samples are from sports drinks and we can see glucose, fructose and sucrose present in the drinks. The different colors occur because of the developing solution. This is part of a chemistry lab with the Food Technology students at the Marine Institute, St' John's, NL.
so here's what's going on right now.
i went back to university today (got rid of my essay) and i'm very tired.
this is supposed to be a man running.
i hope you can all see that and tell me this is amazing.
i know i need lights with a switch, or the problem of the line of the first light is always going to occur.
if i can be advised on where to purchase such items, it would be greatly appreciated.
let it be known, i was crap at electronics. i did food technology and gained a B.
so it's a little unlikely that i will be able to manufacture my own lights.
it's much more likely i would burn the house down / electrocute myself.
With the aid of this microscope, Fritz Maytag revived the ailing Anchor Brewing Company in San Francisco, CA, in the mid- 1960s, transforming it into an early American “craft” brewery. Microscope, 1938, National Museum of American History, Division of Work and Industry
Homebrewing guru Charlie Papazian used this simple spoon to brew beer and teach others how to brew. Spoon, ca. 1970s, National Museum of American History, Division of Work and Industry
Before Prohibition began in 1920, some companies encouraged American beer drinkers to learn how to brew beer at home using “beer extract[s],” such as that advertised here. Make Your Own Beer at Home, ad for beer extract, ca. 1900, Warshaw Collection of Business Americana, National Museum of American History, Archives Center
Antibiotic disc on agar plate - testing for drug resistance. Marine Institute, St. John's, Newfoundland.
A brewer of the late 1800s used this tool to evaluate the color of beer samples, assessing their malt content. Colorimeter, ca. 1890-1900, Walter H. Voigt Collection, National Museum of American History, Division of Work and Industry