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Describes the development of a new BSc (Hons) Food Management course: formulation of the initial concept; market research; definition and development of the course; quality assurance; and the successful launch. The core concept of “food management” is that it selects and integrates information from a range of disciplines and applies relevant aspects to the management of food provision. Market research investigated: existing food‐related courses offered by higher education establishments; the views of a broad cross‐section of the food industry elicited to determine the essential knowledge, skills and attitudes expected from graduates; the needs of past, current and potential students. The positive and consistent findings showed such a course would be well received. It was launched in 1992.

The purpose of this paper is to provide food science or biology students with a simple and reliable method of determining the antibacterial activity of a range of foods and biological materials that contain lysozyme.

The antibacterial effects of the materials reported to contain lysozyme were assayed by gel‐diffusion using the lysozyme‐sensitive bacterium Micrococcus lysodeikticus. The antibacterial effects of the selected test materials, namely fresh hen egg‐white, human saliva, Brussels sprouts, papaya and figs were compared against standard solutions of proprietary analytical crystalline hen egg‐white lysozyme.

The antibacterial activity of the test substances was similar to the effects of their lysozyme concentrations as quoted by other workers.

Antibacterial activity was higher in avian egg‐white and human saliva than in the assayed plant material. Measurement of the activity in the plant material was at the limits of the sensitivity of the method.

The two main practical methods for measuring lysozyme are either a gel‐diffusion assay or a spectrophotometric procedure. Gel‐diffusion assay provides a convenient procedure for student investigative work as it has a limited requirement for method development. Additionally, it is simple, cheap, reproducible and does not require specialist equipment. Further possible investigations for students are suggested.

The paper builds on established techniques to provide a procedure that is appropriate for student use for determining lysozyme activity in a variety of biological materials.

This paper is aimed at food science or biology students planning a practical independent study into the antimicrobial properties of spices and academic staff wishing to develop a straightforward and reproducible practical activity.

Disc‐diffusion assays are used to investigate the antimicrobial activity of cinnamon and cloves against two bacteria Escherichia coli B and staphylococcus albus and a yeast Saccharomyces cerevisiae. Aqueous and alcoholic extracts of the spices and alcoholic extracts of their essential oils are examined. Minimum inhibitory concentrations of alcoholic extracts of both spices and oils are also determined.

Both spices demonstrated microbial inhibitory effects; alcoholic extracts had greater activity than aqueous extracts. Additionally, essential oils had greater activity than the spices. Minimum inhibitory concentrations were smaller with the oils than with the spices.

Although the research for this paper involved just two spices, such is the size of the plant kingdom that there are wide opportunities for further investigations using this procedure.

Disc‐assays were found to be a simple, cheap and reproducible practical method. For this paper, micro‐organisms available for educational purposes were used; however, other organisms could be investigated depending upon available microbiological expertise and facilities.

The results demonstrate that the antimicrobial effects of spices and particularly their essential oils can be examined using disc‐diffusion assay. The method provides many opportunities for student investigation.

In this time of severe national budget deficit, all programs are reviewed for trimming/downsizing and effectiveness. Just as educational systems are evaluated for trimming, so are school and academic library services. This article will address why it is crucial to have close linkages between school and academic libraries through articulation programs to avoid duplication and waste of human resources, and explain how articulation can be initiated through precollege programs offered by colleges and universities. It will focus on why academic libraries participate in precollege access programs, highlight how collaboration between school and academic libraries helps the “town and gown” community relationship, and point out how precollege programs help minority students and university recruitment and retention efforts. As an example, it will describe the outreach program of the College Library at the University of Wisconsin‐Madi‐son. The article concludes by discussing the future goals of strengthening and broadening the participation of academic libraries in precollege access programs.

In her introduction to the third edition to The American Heritage Dictionary of the English Language (AHD), executive editor Anne H. Soukhanov justly and temperately praises the first edition, which appeared in 1969. That pioneering work, she asserts, “did four things and did them well.

The following is an annotated bibliography of materials published in English in 1975 on orienting users to the library and on instructing them in the use of reference resources. Included are publications on user instruction in all types of libraries and for all types of users from elementary to graduate students. It should be noted that the literature on this subject is increasing and a growing number of the publications listed are concerned with evaluating library instruction and its effect on users and libraries. As in previous years, the library literature also includes many references to publications on user instruction in foreign countries. However, such publications, except for British and Australian references, have been omitted from this annual review.

The following is an annotated bibliography of materials published in 1978 on orienting users to the library and on instructing them in the use of reference and other resources. A few entries have a 1977 publication date and are included because information about them was not available in time for the 1977 review. Also some entries are not annotated because the compiler was unable to secure a copy of the information.

This chapter provides a discussion of Roger Slee and Julie Allan’s 2001 article “Excluding the included: A reconsideration of inclusive education” published in International Studies in Sociology of Education. “Excluding the included” is a salient example of the influential work of these two scholars, threads of which can be found throughout their prior and following work, and in the work of other scholars in the area. The importance of the work and its ongoing impact on the field of inclusive education is discussed.

One can easily see that there is abundant opportunity for the introduction of harmful impurities unless every care is taken to avoid contamination due to impure ingredients or by metals, if used, in the plant. The Departmental Committee already referred to considered that the maximum permissible quantity of arsenic in any colouring substance used for food purposes should be 1/100th of a grain a pound, and that the total amount of lead, copper, tin and zinc should not exceed 20 parts per million. Thus a dyestuff should be of a high degree of purity in spite of the fact that it is only added in very small proportions to food. In America the Food and Drug Authorities issue certificates for each batch of dyestuff after it has passed thorough physiological and chemical tests. There is no doubt that if such tests were carried out in this country by officially appointed chemists and physiologists the health of the community would be more securely safeguarded from the possible ill effects of ingested dyestuffs. Under the present system it is apparently no one's business to detect the presence of harmful colours in food other than those actually prohibited, for obviously such work does not come within the scope of the Public Analyst. My last point is concerning the labelling of food containing added colouring matter. It has already been seen that colours are very frequently added to conceal inferior quality, or to simulate a valuable ingredient which is not actually present in the food. Therefore, in my opinion, the presence of added colouring matter should definitely be declared to the purchaser either by a label attached to the article or by a notice displayed in the shop. Such a declaration would help to counteract unfair competition. It is true that the Departmental Committee reported that “If a list of permitted colours is prepared in the way we have suggested, we do not think that, as far as health considerations are concerned, a declaration of their use need be required.” It is obvious that the Committee made that recommendation from health reasons alone and did not take into account cases where colour was added to conceal inferior quality. The food laws of this country lag far behind those of some others, and the tightening up of legislation in this respect is overdue. It is interesting to note that the following countries make the declaration of added colours to some or all types of food compulsory: The United States of America, Canada, New Zealand, Australia, Germany, Italy and France. Argentina takes a bold stand and prohibits absolutely the use of artificial colours in food, only harmless natural colours in certain instances are allowed. In America a food is not covered by a declaration of the addition of colouring if it is added to make the food appear of better quality or of greater value than it is. Also in America the labels of compound food such as confectionery must have a list of the quantities of the separate ingredients, exemption being allowed where there is of necessity insufficient space on the label to accommodate all the statements and information required. Unpacked confectionery, owing to the difficulty of labelling satisfactorily, is exempt. It has been remarked that a certain proposed label for use in America looked like a newspaper, and even the Readers' Digest could not condense it! Still, I feel sure that the intelligent purchaser would far rather have too much information, if that is possible, regarding the quality of the food he eats rather than too little, and those who, owing to lack of knowledge, are less discriminating in their choice of food, need to be protected. In conclusion, then, in my view, there is no objection to the artificial colouring of food provided that the colouring agent employed has no adverse effect upon the human organism, that it is not added to imply superior quality or to otherwise deceive, and that its presence, where practicable, is declared to the purchaser.

The purpose of this article is to provide an interview with Allan Leighton.

The paper provides an interview with Allan Leighton, author of Tough Calls.

In the interview, Leighton discusses his leadership style, and some of the toughest calls he has had to make.

The interview offers insight into Leighton's philosophy, and the lessons leaders can learn from the armed forces.