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ARCHIVES OF DEBATE, CONFERENCE 11

"Biotechnology Applications in Food Processing: Can Developing Countries Benefit?"

The conference is now finished. All messages posted during the conference have been placed here, by subject or by date. There is one webpage per date

They can also be retrieved by email and as monthly archives, providing messages posted in June (messages numbered 1-38) and in July 2004 (messages 39-68).

By subject (in order of posting):



1. Malolactic fermentation // Cheese classes // Vitamins
2. Traditional fermentation in developing countries // GE microorganisms
3. Traditional fermentation in West Africa // Starter cultures
4. Re: Traditional fermentation in developing countries // GE microorganisms
5. Re: Traditional fermentation in developing countries // GE microorganisms
6. Traditional fermentation - India
7. Re: Traditional fermentation in developing countries // GE microorganisms
8. Re: Traditional fermentation in West Africa // Starter cultures
9. Traditional fermentation/Starter cultures in East Africa

10. Traditional fermentation - Burkina Faso - soumbala
11. Fermented foods - Himachal Pradesh
12. Areas where biotech can play a role // Aspects to consider for exploiting biotech
13. Biodiversity of the microbial culture for fermentation using molecular tools
14. Re: Traditional fermentation - Burkina Faso - soumbala
15. Single cell proteins (SCP)
16. Fermented foods in Africa - Kenya
17. Starter culture vs natural organisms in fermentation
18. Re: Traditional fermentation - India
19. Fermentation - GMOs - Malolactic fermentation

20. Re: Starter culture vs natural organisms in fermentation
21. Re: Single cell proteins (SCP)
22. Monosodium glutamate
23. Appropriate biotechnology? - Sri Lanka
24. Re: Appropriate biotechnology? - Sri Lanka
25. Re: Monosodium glutamate
26. Genetically modified products
27. Re: Traditional fermentation in developing countries // GE microorganisms
28. Re: Genetically modified products
29. Re: Genetically modified products

30. Questions raised in the Background Document
31. Traditional fermentation drinks - toxic products
32. Studies on fermentation processes // SCP
33. Re: Monosodium glutamate
34. Rumen microorganisms - protein supply
35. Re: Rumen microorganisms - protein supply
36. Re: Rumen microorganisms - protein supply
37. Re: Rumen microorganisms - protein supply
38. IUFoST/FAO database of food science and technology research projects
39. Safety of traditionally fermented foods

40. Re: Traditional fermentation in developing countries // GE microorganisms
41. Palm wine - Genetic engineering
42. Impact of biotechnology in food and feed processing in developing countries
43. Re: Malolactic fermentation // Cheese classes // Vitamins
44. Re: Palm wine - Genetic engineering
45. Intellectual property rights
46. Biotechnology // Commercial opportunities // Nutraceuticals
47. Re: Biotechnology // Commercial opportunities // Nutraceuticals
48. Re: Biotechnology // Commercial opportunities // Nutraceuticals
49. Re: Biotechnology // Commercial opportunities // Nutraceuticals

50. Improvement of traditional fermentation
51. Issues in the Background Document
52. Re: Traditional fermentation in developing countries // GE microorganisms
53. Re: Biotechnology // Commercial opportunities // Nutraceuticals
54. Re: Traditional fermentation in developing countries // GE microorganisms
55. Microbial enzymes // Integrated approach to traditional fermentation processes
56. Re: Biotechnology // Commercial Opportunites // Nutraceuticals
57. To create science-based enterprises and improve livelihoods
58. Re: To create science-based enterprises and improve livelihoods
59. Molecular ecology, food safety and intellectual property rights

60. Bitter flavor in fresh cheese
61. Need for research, data collecting and information distribution
62. Re: Need for research, data collecting and information distribution
63. Re: Bitter flavor in fresh cheese
64. Biotechnology and starter cultures
65. Re: Bitter flavor in fresh cheese
66. Areas for national, regional and international co-operation
67. Re: Biotechnology and starter cultures
68. Food biotechnology

** End of the conference



By date:

The conference begins on 14 June and the last day for sending messages for posting is 15 July 2004.

Archives June 2004


14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30


Archives July 2004


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16




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EMAIL ARCHIVES:

All messages posted during the conference will be stored and can be retrieved. The messages are stored in monthly files. To retrieve them, follow instructions below. The log files will be sent to you in return as a single e-mail message. Note: you must have joined the Forum and subscribed to Conference 11 (which uses biotech-room3) to access the e-mail archives.

To get all messages posted in Conference 11 during June 2004, send an e-mail message to mailserv@mailserv.fao.org leaving the subject blank and entering the one-line text message as follows:

send listlog/biotech-room3.jun2004

Note: lower case letters as shown here, and not upper case letters, must be used. No other text should be added to the message (e.g., mail signature).

To get all messages posted in Conference 11 during July 2004, send an e-mail message to mailserv@mailserv.fao.org leaving the subject blank and entering the following text:

send listlog/biotech-room3.jul2004