Sentences with phrase «work of food production»

Right up to the present, she has done about 80 per cent of the work of food production.

Not exact matches

As the co-founder of Cisco and Urban Decay, Sandy Lerner has made an impact in the worlds of technology and cosmetics, and now she is working to change the country's food production infrastructure thr...

The hope that, by farming the sea, increasing the yield of grains, or otherwise working a miracle of production in food science and technology we can in the nick of time prevent mass starvation without any of the affluent having to give up current privileges, is vain.

This so - called prebiotic effect enhances the bifidobacteria which is especially desirable for infant food, and moreover stimulates short chain fatty acids production in the colon that improve the working of the intestine and ultimately the consumer's well - being.

Despite this consideration, the report, in the same chapter, recognizes the clear advantage of organic schemes in the educational role that they have played: «millions of consumers have been made aware of the way food markets work, and of the environmental impacts of food production, processing and distribution, and of the quality of the foods we eat» and it concludes that organic as well as fair trade and «short - chain strategies» are legitimate and valid options for both farmers and consumers and that policy can support these approaches by helping farmers to achieve higher yields.

Tammi has worked solidly over many years for fair and consistent regulation of farming and food production and distribution, and led the process to establish a Legal Defence Fund to protect and promote the right of people to determine their own food and agriculture systems.

This webinar takes a look at x-ray contamination detection machines, how they work and the overall benefits of food inspection equipment in a production facility.

Lean hierarchy, tight organisation, and clear work processes in a perfectly hygienic environment for food production are the basis for the continuous growth of the company whose entire operations are determined by a respectful and economic use of all existing resources.

As Director of Agricultural Services Dave oversees programs and Staff that work directly with farmers to aid in production, marketing, business planning and food safety challenges.

For 50 years, Bry - Air has been working with its clients to solve moisture control and humidity challenges, specializing in food and beverage applications such as meat, poultry, seafood, confections, baked goods, dry powder, beverage production and the related processing, packaging and storage of such products.

I worked long to find the right mix of ingredients and to improve all aspects of the production in order to get a unique product with a quality level achieved that is fully equivalent to the same food with gluten.

Rick was kind enough to take a break from his busy schedule to let us pick his brain about working on one of the coolest food shows in production today.

Working in partnership with the Safe Food Institute, the Safe Food Foundation is working to promote awareness of the health, social, economic and environmental effects of food production and consuWorking in partnership with the Safe Food Institute, the Safe Food Foundation is working to promote awareness of the health, social, economic and environmental effects of food production and consumptFood Institute, the Safe Food Foundation is working to promote awareness of the health, social, economic and environmental effects of food production and consumptFood Foundation is working to promote awareness of the health, social, economic and environmental effects of food production and consuworking to promote awareness of the health, social, economic and environmental effects of food production and consumptfood production and consumption.

Jim Hardisty, Managing Director of Goplasticpallets.com, adds: «We offer in excess of 155 different pallets and pallet boxes — the country's largest selection, with many items available direct from stock — and we work in all sectors from manufacturing to food and drink production.

Of course, quality filler machine parts also can reduce the chance of breakage and, in turn, reduce production interruptions and downtime, says Xavier Van Aelst, director of food and beverage at Aventics Pneumatics, Lexington, Ky. «Filling machines must work around the clock,» he sayOf course, quality filler machine parts also can reduce the chance of breakage and, in turn, reduce production interruptions and downtime, says Xavier Van Aelst, director of food and beverage at Aventics Pneumatics, Lexington, Ky. «Filling machines must work around the clock,» he sayof breakage and, in turn, reduce production interruptions and downtime, says Xavier Van Aelst, director of food and beverage at Aventics Pneumatics, Lexington, Ky. «Filling machines must work around the clock,» he sayof food and beverage at Aventics Pneumatics, Lexington, Ky. «Filling machines must work around the clock,» he says.

In the same way, I had the opportunity to discuss my research on biosecurity in aquaculture with people working in different fields of food production.

While our apprentices continue a long tradition of award - winning work, our products too have been recognised on the international stage for the contribution they make to efficient food production and packaging across many varied industry sectors.

By approaching global food security from different directions, with equal emphasis on reducing waste, improving supply and working with consumers and governments to move towards more sustainable patterns of consumption and production, we can truly make a systemic difference.

Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienfood production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficienFood Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.

Her work has encompassed all areas of food operations including executive management roles in manufacturing, technical, supply chain, with responsibility for production, maintenance, engineering, quality, product and process development.

«Kellogg Company is working to reduce food loss and waste along the production and supply chains, and we want to encourage consumers to be part of the solution too.

Gluten - Free Food Service Certification (GFFS) is a program of the Gluten Intolerance Group (GIG) designed to work with all types of food services to establish best practices in the production of gluten - free meFood Service Certification (GFFS) is a program of the Gluten Intolerance Group (GIG) designed to work with all types of food services to establish best practices in the production of gluten - free mefood services to establish best practices in the production of gluten - free meals.

Artist Victor Cartagena worked with United Farm Workers in Salina for this collection of works exploring the systemic injustice of food production through the stories of migrant workers.

She gained her experience in quantity food production working in various employee dining venues and health care facilities in remote corners of the world.

This is the cost of the mother having to spend hours each day breastfeeding instead of other activities, such as paid work or home production (such as growing food).

At School Food FOCUS, where I work with some of largest districts in the nation on school food procurement issues, antibiotics overuse in poultry production is part of my bFood FOCUS, where I work with some of largest districts in the nation on school food procurement issues, antibiotics overuse in poultry production is part of my bfood procurement issues, antibiotics overuse in poultry production is part of my beat.

There is a world of difference between taking classes in food production for a dietician's degree and spending years working in restaurants after graduating from culinary school.

During a recent visit of the Vice President of Nigeria, Prof. Yemi Osinbajo to Farmcrowdy's office in Lagos, he commended the hard work they are putting into increasing food production in Nigeria.

In her faculty position, Saulo spends 90 % of her time doing extension work, paid by the university to assist food manufacturers with product development and marketing and helping to design commercial production plants.

In fact, encouraging people to work harder to cut food waste instead of collecting food waste and turning it into biogas cuts energy impacts more than biogas production and use, the researchers found.

The plant scientist, who has been working on apomixis for a number of years with molecular geneticist Peggy Ozias - Akins, also at Georgia, says, «If one could clone the genetic mechanism [of apomixis] and introduce it to maize, rice and wheat, it would revolutionize food production.»

Universities should work with funding bodies to reverse the decline in subjects relevant to a sustainable intensification of food crop production, such as agronomy, plant physiology, pathology and general botany, soil science, environmental microbiology, weed science and entomology.

As part of this work the team also developed a new model using the surplus spleens of pigs processed for food production.

Including protein foods throughout the day means your body will burn more calories simply by the work it takes to digest the protein you consume, encourage more fat loss via hormone production, which increases the integrity of your lean muscles, and even reduces cardiovascular risk!

Too often we don't realize how much work goes into the production of our food until we've tended to the Earth ourselves.

stimulate the production and secretion of leptin (the hormone that helps regulate food intake, maintain healthy body weight, and ensure your metabolism is in top working order)

Other speakers discussed how soy products will help meet U.S. dietary guidelines, with its renewed emphasis on plant - based diets; noted that the soy industry is working on production of novel varieties of high oleic soybean oil low in saturated fat; stressed the marketing of soy as a complete protein, perfectly appropriate as the only protein source for infants, children and adults; promoted the use of «stealth health» as opposed to «muscling» in change to force dietary changes (that is, sneak soy into common food products); speculated on how to remove the allergens from soy; and figure out what to do about the fact that soy doesn't actually taste very good.

Most anti-inflammatory substances thwart inflammation in one of the following ways: by neutralizing the free radicals that cause inflammation (most «anti-inflammatory» foods work their magic through this antioxidant activity), or by stopping the endogenous production inflammatory chemicals (this is how ibuprofen, aspirin, and other non-steroidal anti-inflammatory drugs (NSAID's) work).

HI lee RN after the ages of 24 to 27 the bodys enzyme production reduces to from a teaspoon to eyedopper levels we start to rely on the bodies own ability to assimilate and absorb its own enzyme source where as we can run through walls at 17 to 27 try to do ot at 37 0r 47 things do nt go as planned recovery takes longer a we age generally with poor diet and junk food shrinkage of organs increase as we age because of the lack of enzymes that are active in the body fibrin scar tissue and debris as well as sludge in the blood require the following (number 1) is oxygen (number 2) is Enzymes (number 3) is electrolytes (Number 4) is negatively ionized (Red Blood Cells) this is what is required to remove the excessive fibrin from the body Dr perlmutter is correct with his grain and carb theory however without systemic enzyme assistance and the other 3 protocols organ shrinkage and early aging are a reality the enzymes (systemic) do the major work eating up and ridding the excessive fibrin that is in the body and easy to see with microscopy as is Red Blood cells that are positively ionised (Stuck together) find it had to deliver ATP (cell food) that feed the cells One of the major causes of arterial blockages is inflamation condensed LDL triglycerides (bad cholestorol) not mistaking fluffy or non condensed LDL which is good for the brain and harmless as is HDL cholestorol levels

Since 2014, we have been working with our partners and suppliers to identify an approach to antibiotic use for food production that both maintains the benefits of and helps reduce the use of antibiotic use overall.

This exceptional half - day reveals the effective and concrete progress that can be made when a wide, international set of stakeholders work together to build resilience and low - carbon systems of production in agricultural and food systems.

On that work sheet, students study charts and answer questions about the production of two other common Thanksgiving foods — sweet potatoes and cranberries.

Many farm attractions can cover a variety of topics including diversification, animal husbandry, food production, organic vs conventional farming, selective breeding and land management and are happy to adapt visits to subjects or topic areas you are working towards.

In 2010, Civic Works began building a farming operation for food production and access, workforce training, and education of Baltimore City school children on six acres in Clifton Park called Real Food Ffood production and access, workforce training, and education of Baltimore City school children on six acres in Clifton Park called Real Food FFood Farm.

The audience for the Institute includes school food program directors, managers, and production / service staff; teachers of health, family and consumer sciences, physical education and biology; child care providers; school nurses; and other professionals working to improve the nutritional health of Massachusetts» school children.

She has worked as a personal assistant for 21 years in a variety of industries, from a television production company, to a top UK food retailer, to a major international sports brand.

The Diplomates of the following Specialty Boards usually work in university research departments at veterinary and medical colleges, in industries such as pharmaceutical development and food production, and as consultants available to your family veterinarian for consultations to improve your pet's healthcare.

For their first solo show as Ultra Violet Production House, Citarella and Troemel have chosen to materialize 20 works (out of the 200 they've conceived of and rendered over the past two years) that specifically reference art and art history (as opposed to some of the other subjects they've tackled like interior design, small business proposals, and food.)

Using repetition, scale and aesthetical qualities and production methods adopted from 1960's Pop Art, Kel adopts a variety of media, to reflect his personal point of view, formed over 10 years of working in the fast food industry.

Highlights of Broad MSU exhibitions in 2014 include: Future Returns: Contemporary Art from China — an exhibition featuring the response of over 20 contemporary Chinese artists to the country's rapid development and cultural transformation; Land Grant: The Flatbread Society, a commissioned site - specific work and series of public programs to explore food production, distribution, and farming methods; and the continuation of Broad MSU's Global Focus exhibition series — an initiative showcasing international emerging and mid-career artists.