The study of microorganisms such as fungi, bacteria, algae, archaea, and viruses.
The production and movement of food items from point of origin to use or consumption.
Techniques used in microbiology.
Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.
The selection of one food over another.
Measurement and evaluation of the components of substances to be taken as FOOD.
The study of the structure, growth, function, genetics, and reproduction of bacteria, and BACTERIAL INFECTIONS.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive.
A deoxyribonucleotide polymer that is the primary genetic material of all cells. Eukaryotic and prokaryotic organisms normally contain DNA in a double-stranded state, yet several important biological processes transiently involve single-stranded regions. DNA, which consists of a polysugar-phosphate backbone possessing projections of purines (adenine and guanine) and pyrimidines (thymine and cytosine), forms a double helix that is held together by hydrogen bonds between these purines and pyrimidines (adenine to thymine and guanine to cytosine).
Nucleic Acid Conformation
Seedless nonflowering plants of the class Filicinae. They reproduce by spores that appear as dots on the underside of feathery fronds. In earlier classifications the Pteridophyta included the club mosses, horsetails, ferns, and various fossil groups. In more recent classifications, pteridophytes and spermatophytes (seed-bearing plants) are classified in the Subkingdom Tracheobionta (also known as Tracheophyta).
A genus of facultatively anaerobic, gram-positive bacteria in the family ACTINOMYCETACEAE, order ACTINOMYCETALES. They are obligate parasites of the PHARYNX in humans and farm animals.
Gene Regulatory Networks
Interacting DNA-encoded regulatory subsystems in the GENOME that coordinate input from activator and repressor TRANSCRIPTION FACTORS during development, cell differentiation, or in response to environmental cues. The networks function to ultimately specify expression of particular sets of GENES for specific conditions, times, or locations.
The application of knowledge to the food industry.
Students, Health Occupations
Bibliography as Topic
Discussion of lists of works, documents or other publications, usually with some relationship between them, e.g., by a given author, on a given subject, or published in a given place, and differing from a catalog in that its contents are restricted to holdings of a single collection, library, or group of libraries. (from The ALA Glossary of Library and Information Science, 1983)
Bibliography of Medicine
Advertising as Topic
Animal Nutrition Sciences
The study of NUTRITION PROCESSES, as well as the components of food, their actions, interaction, and balance in relation to health and disease in animals.
Critical and exhaustive investigation or experimentation, having for its aim the discovery of new facts and their correct interpretation, the revision of accepted conclusions, theories, or laws in the light of newly discovered facts, or the practical application of such new or revised conclusions, theories, or laws. (Webster, 3d ed)
Mental Health Associations
Voluntary organizations which support educational programs and research in psychiatry with the objective of the promotion of mental health. An early association in the United States was founded as the National Committee for Mental Hygiene in 1909, became the Mental Health Association in 1976 and later the National Mental Health Association in 1980. State and local mental health associations in this country are chartered by the national organization and affiliated with it.