Path: senator-bedfellow.mit.edu!senator-bedfellow.mit.edu!dreaderd!not-for-mail
From: [email protected] (Paul King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Supersedes: <sci/food-science-faq/[email protected]>
Followup-To: sci.bio.food-science
Date: Sun, 27 Sep 2015 00:02:42 -0400 (EDT)
Organization: none
Sender: [email protected]
Approved: [email protected]
Expires: 25 Oct 2015 04:02:32 GMT
Message-ID: <sci/food-science-faq/[email protected]>
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 2014/04/18
Lines: 131
NNTP-Posting-Host: xvm-75.mit.edu
X-Trace: 1443326562 senator-bedfellow.mit.edu 10664 18.181.2.75:51335
Xref: senator-bedfellow.mit.edu sci.bio.food-science:19548 sci.answers:18886 news.answers:336323

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: biweekly
Last-modified: 2014/04/18

RECENT CHANGES (18 April 2014):

Some changes to Where to download the FAQ. The temporary site name
xvm-75.mit.edu is added and faqs.org is deleted, as it contains faqs
that are years out of date.

 __

                           INFORMATION FOR NEW USERS
 __

     NOTES ON 'NETTIQUETTE:

     Please read also FAQ 1/3, Part I: GENERAL GUIDELINES FOR POSTING IN
     SCI.BIO.FOOD-SCIENCE

     There has been a slow but sure trend in recent years for some
     posters to get emotional or to bait emotional debates with their
     postings. This is never a good thing, since discussions most
     commonly deteriorate into name-calling and so on. Others wonder
     why their posts hardly get any responses from this group. All this
     is discussed here.

     Emotional debates are common in any topic for which adherents hold
     passionate, but opposing, beliefs. One of life's many paradoxes
     holds that if you shout, you will not be heard. Keep your
     conversations polite and cordial. The basis of politeness means
     that you must realise that this is a text medium, and people
     cannot see your body language to find out what you intend with
     these words, and as a result most people tend to assume the worst.
     You have to be extra careful in how you word things with others.

     However, there are many other reasons your postings do not get
     desirable responses. First of all, realise that this is a food
     science newsgroup, and that most of the posters tend to tow the
     party line of science. If you find this hard to take, there are
     many other newsgroups that you might find more friendly. In FAQ
     1/3, for example, the newsgroup has many explicitly-stated goals,
     along with a newsgroup charter. These were agreed to and voted on
     over 10 years ago. Charters and statements of goals are a fact of
     life of all newsgroups under the sci.* hierarchy, and other
     hierarchies as well.

     While we welcome posts from anybody and everybody, you must ensure
     that your postings are on-topic. Some newsgroups dealing with
     other aspects of foods which we don't deal with:

     sci.med.nutrition      rec.food.preserving      rec.food.cooking
     rec.food.recipes       alt.food.wine            alt.food.fat-free
     rec.food-veg           rec.food.veg.cooking     alt.support.diet
     alt.food.vegan         alt.food.vegan.science
     alt.animals.ethics.vegetarian   alt.sport.weightlifting.vegetarian
     alt.support.diet.*  (there are several newsgroups in this
     hierarchy)

     If you wonder why your posting garners few or no responses, it
     could be due to several reasons, including: 1) Nobody understood
     your post; 2) your post was not on-topic for the newsgroup, 3)
     your post showed an obvious intent at baiting an argument, and
     people properly ignored it, or 4) your post perhaps gave nothing
     for others to respond to.
 __

This FAQ has been accepted to the *.answers newsgroups, and can be found in
both sci.answers and news.answers.

     DOWNLOADING This FAQ: This is not an exhaustive list. Pick a
     site nearest you. All paths end in "sci/food-science-faq/"
     except for Gopher sites, which use menus, and FSP sites, which have
     protocols that I am unfamiliar with. FSP stands for "File Service
     Protocol". There are several other sites not mentioned here. To get
     the very latest list, look under:

                          <http://tinyurl.com/7f3v7>

     Other WWW Pages with a copy of the FAQ:

     ftp://xvm-75.mit.edu/pub/usenet-by-hierarchy/sci/bio/food-science/
     http://sunsite.org.uk/public/usenet/news-faqs/
     My website: http://foodsci.info/

__

Professional food scientists, academics, and others involoved in the
food industry are invited to list their "favourite", or "most highly
recommended" textbooks in the food science field to be added to the FAQ
for the benefit of non-food scientists. The following format is
preferred for ease of editing (loosely based on the Journal of Food
Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into
a library or bookstore and order it. The ISBN number is essential.
Comments are optional.
__

You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science:

J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and
    Web Editor, IFST Web on the WWW

Paul King, Creator and Maintainer of the List of Common Abbreviations,
     and New User Info: [email protected]

For a glossary of scientific, marketing, industry, technical and
legal terms of relevance to food science, see FAQ 2 of 3. For a list
of common questions and answers about food and food science, see
FAQ 3 of 3.

 - Paul King








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