Path: senator-bedfellow.mit.edu!senator-bedfellow.mit.edu!dreaderd!not-for-mail From: sciguy@vex.net (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: Followup-To: sci.bio.food-science Date: Sun, 27 Sep 2015 00:02:42 -0400 (EDT) Organization: none Sender: faqserv@xvm-75.mit.edu Approved: news-answers-request@mit.edu Expires: 25 Oct 2015 04:02:32 GMT Message-ID: 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 The temporary site name xvm-75.mit.edu is added and faqs.org is deleted, as it contains faqs that are years out of date.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: 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: sciguy@vex.net 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 ------- End of forwarded message -------