TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

An agrologist belonging to a provincial agrologist institute in Canada.  4, record 1, English, - professional%20agrologist

Record number: 1, Textual support number: 2 CONT

Agrology professionals practice in many diverse areas, depending on their education, experience and scope of practice. For example, agrology professionals : help decision-makers plan how to restore land for safe use in agriculture; offer science-based advice on environmental issues related to remediation and reclamation activities; provide recommendations to government and industry on how to improve food production and support economic activity; offer science-based advice on best use of fertilizer and pest management; offer science-based advice on best use of animal nutrition, production conditions and animal welfare; educate future agrologists; provide advice to farmers.  3, record 1, English, - professional%20agrologist

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Agronome affilié à l'Institut agricole du Canada et reconnu par un institut agronomique provincial représentant toutes les provinces sauf le Québec, qui a sa propre structure professionnelle (Ordre des agronomes du Québec).  2, record 1, French, - agronome

Record number: 1, Textual support number: 1 CONT

Agronomes […] Leur rôle consiste notamment à : conseiller les décideurs qui doivent planifier la mise en valeur des terres aux fins de leur utilisation agricole sans risque; donner des avis scientifiques sur les enjeux environnementaux des activités de réhabilitation et de remise en état des milieux; formuler des recommandations sur les méthodes d'amélioration de la production alimentaire et le soutien de l'activité économique à l'intention des gouvernements et de l'industrie; offrir des avis scientifiques sur l'utilisation optimale des fertilisants et la lutte antiparasitaire; produire des avis scientifiques sur l'optimisation de la nutrition, des conditions d'élevage et de l'état de santé des animaux; former la relève; conseiller les éleveurs et les agriculteurs.  4, record 1, French, - agronome

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The Canadian Bison Association(CBA) is a non-profit organization that was established to represent the interests of the bison industry in Canada. CBA is responsible for providing guidance on a number of issues including : on-farm food safety, marketing, animal health, research, animal identification, government liaison, trade issues, bison traceability, the bison registry and other developmental initiatives.  3, record 2, English, - Canadian%20Bison%20Association

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

L'Association canadienne du bison (ACB) est un organisme sans but lucratif mis sur pied pour défendre les intérêts de l'industrie canadienne du bison. L'ACB est chargée de fournir des orientations sur diverses questions, dont la salubrité des aliments à la ferme, le marketing, la santé animale, la recherche, l'identification des animaux, les liens avec le gouvernement, les enjeux commerciaux, la traçabilité des bisons, le registre des bisons et autres projets de développement de l'industrie.  2, record 2, French, - Association%20canadienne%20du%20bison

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

In the context of the [food and beverage] industry, seasonal products encompass ingredients, dishes, and beverages that are specifically tied to the natural cycles of changing seasons. These products are enjoyed by consumers during specific times of the year when the ingredients are at their peak freshness and availability.  2, record 3, English, - seasonal%20product

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

L'achat de produits de saison a un effet positif sur l'écobilan. En effet, les fruits et légumes de saison ne sont pas transportés par avion ni cultivés dans des serres chauffées à l'aide de combustibles fossiles.  2, record 3, French, - produit%20de%20saison

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Certified seed is the product of a production process designed to deliver specific plant breeding achievements to farmers and the food industry. In other words, it is true-to-type. True-to-type means all the benefits developed by the plant breeder are retained as the seed is multiplied over a number of specific number of generations(to the Certified seed stage) from the small amount of seed developed by the plant breeder.  1, record 4, English, - certified%20seed

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Une semence Certifiée est l'aboutissement d'un processus de production conçu pour procurer aux agriculteurs et à l'industrie alimentaire des résultats précis en matière de sélection végétale. Autrement dit, il s'agit d'une semence de type pur.  1, record 4, French, - semence%20certifi%C3%A9e

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Solamente podrán comercializarse plantas de café (C. arabica) que hayan sido producidas a partir de semillas certificadas.  1, record 4, Spanish, - semilla%20certificada

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

The [Food Quality Specifications] were developed from food industry standards, Canadian General Standards Board(CGSB), and the former Approved Products List(APL).  1, record 5, English, - Approved%20Products%20List

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Bipolar membranes(BPMs) are a special class of ion-exchange membranes constituted by a cation-and an anion-exchange layer, allowing the generation of protons and hydroxide ions via a water dissociation mechanism. Such unique feature makes bipolar membranes attractive for a variety of applications in many sectors, such as(bio) chemical industry, food processing, environmental protection, and energy conversion and storage, among others.  2, record 6, English, - bipolar%20membrane

Record 6,  Textual support,  French

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Les membranes bipolaires sont un type spécialisé de membrane d'échange d'ions, généralement composée d'une couche d'échange de cations et d'une couche d'échange d'anions, réunies par une fine couche très conductrice, qui permet le clivage de l'eau.  2, record 6, French, - membrane%20bipolaire

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A chemist who studies the chemical composition, structure and properties of biological materials and foodstuffs, as well as the chemical and biochemical changes occurring in foods in order to solve problems in the food industry.  2, record 7, English, - food%20chemist

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

The International Coalition of Fisheries Associations(ICFA) is a coalition of the national fish and seafood industry associations from the world's major fishing nations. The group was formed in 1988 to provide decision makers a unified voice on global fish and seafood issues. ICFA members are committed to the sustainable use of marine resources for their contribution to global food security.  3, record 8, English, - International%20Coalition%20of%20Fisheries%20Associations

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

La Coalition internationale des associations de pêche (ICFA) est une coalition d'associations commerciales nationales de l'industrie du poisson et des fruits de mer des principaux pays pêcheurs du monde. [...] Le groupe a été créé en 1988 pour permettre aux décideurs de s'exprimer d'une seule voix sur les questions relatives au poisson et aux fruits de mer à l'échelle mondiale. Les membres de l'ICFA sont engagés dans l'utilisation durable des ressources marines pour leur contribution à la sécurité alimentaire mondiale.  1, record 8, French, - Coalition%20internationale%20des%20associations%20de%20p%C3%AAche

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

The Canadian Cattle Association (CCA)[, formerly the Canadian Cattlemen’s Association,] is the national voice of Canada’s 60,000 beef farms and feedlots. Founded by producers and led by a producer-elected board, CCA works to address issues that concern Canada’s beef producers.  4, record 9, English, - Canadian%20Cattle%20Association

Record number: 9, Textual support number: 2 OBS

Established in 1932, the Canadian Cattlemen's Association is the only national association representing the interests of Canada's 90, 000 beef producers. The Canadian Cattlemen's Association provides the leadership and unity necessary to speak as one voice for the beef industry. This includes assisting in its development, adaptation to new ideas and technologies, and in its prosperity. The Canadian Cattlemen's Association is structured to represent every phase of the production system; the purebred, cow/calf, backgrounding and feedlot sectors. The Canadian Cattlemen's Association is involved in a wide range of issues that are of concern to Canadian beef producers. These include trade, animal health, environment and animal care, fiscal and monetary policy, and grading/inspection, to name just a few. In addition the Canadian Cattlemen's Association works closely with other sectors of the agriculture and food industries on matters of mutual concern.  3, record 9, English, - Canadian%20Cattle%20Association

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

L'Association canadienne des bovins (ACB) est la voix nationale des 60 000 exploitations bovines et parcs d'engraissement du Canada. Fondée par des producteurs et dirigée par un conseil d'administration élu par les producteurs, l'ACB s'efforce de résoudre les problèmes qui concernent les producteurs de bœuf du Canada.  3, record 9, French, - Association%20canadienne%20des%20bovins

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Membrane distillation(MD) is a thermally-driven separation process, in which only vapour molecules transfer through a microporous hydrophobic membrane. The driving force in the MD process is the vapour pressure difference induced by the temperature difference across the hydrophobic membrane. This process has various applications, such as desalination, wastewater treatment and in the food industry.  3, record 10, English, - membrane%20distillation

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La distillation membranaire est un procédé thermique utilisant une membrane hydrophobe, imperméable à l'eau liquide, pour distiller l'eau salée. Une source de chaleur est nécessaire pour chauffer l'eau à une température de 70-900 °C. Lors du chauffage de l'eau salée à la surface de la membrane, la nature hydrophobe de la membrane laisse la vapeur d'eau traverser grâce à la température élevée, mais le liquide salé ne peut pas pénétrer. La vapeur d'eau qui s'accumule de l'autre côté de la membrane est ensuite condensée par différents procédés possibles pour fournir l'eau distillée nécessaire.  3, record 10, French, - distillation%20membranaire

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

La destilación por membranas es un proceso de evaporación en el que el vapor de agua, impulsado por una diferencia en la presión de vapor, penetra a través de una membrana hidrófoba, separándose así de la fase líquida que contiene las sales disueltas.  1, record 10, Spanish, - destilaci%C3%B3n%20por%20membranas

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors(the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record number: 11, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 11, English, - laboratory%2Dgrown%20beef%20burger

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 11, French, - hamburger%20in%20vitro

Record number: 11, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 11, French, - hamburger%20in%20vitro

Record number: 11, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 11, French, - hamburger%20in%20vitro

Record number: 11, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 11, French, - hamburger%20in%20vitro

Record number: 11, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 11, French, - hamburger%20in%20vitro

Record number: 11, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 11, French, - hamburger%20in%20vitro

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

The term "package treatment unit" is applied to a wide spectrum of plant manufactured [modules] assembled ahead of time, usually at a manufacturing facility remote from the site. A package unit is typically delivered to the site as a skid-mounted unit, pre-piped and pre-wired ready for connecting to the process tanks and mains services, thus saving on installation work and operational downtime.... Package units can... provide a first stage of treatment for effluent from industry, particularly the food and drink sector, in order to cut discharge costs.  1, record 12, English, - package%20treatment%20unit

Record number: 12, Textual support number: 1 OBS

package: A preassembled unit.  2, record 12, English, - package%20treatment%20unit

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The use of pea protein in the food industry for the formulation of new food products is very interesting because of its nonallergenic characteristic,... high nutritive value and good functional properties...  1, record 13, English, - pea%20protein

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

[...] le projet commercialisera les premières protéines de canola et les nouveaux isolats de protéines de pois [...] avec une pureté de plus de 90 % et une solubilité de près de 100 % [...] Cette pureté supérieure améliore le profil aromatique des protéines de pois, tandis que la grande solubilité élimine le caractère granuleux des protéines moins solubles.  1, record 13, French, - prot%C3%A9ines%20de%20pois

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Protein analysis is an essential tool for quality control in the food and animal feed industry...  2, record 14, English, - protein%20analysis

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

L'analyse protéique est un outil essentiel pour le contrôle de la qualité dans l'industrie alimentaire et animale [...]  2, record 14, French, - analyse%20prot%C3%A9ique

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Food prepared by the food industry for human or animal consumption that is unsafe due to contamination.  1, record 15, English, - contaminated%20food%20product

Record number: 15, Textual support number: 1 OBS

contaminated food product: designation and definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau.  2, record 15, English, - contaminated%20food%20product

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Aliment préparé par l'industrie alimentaire et destiné à la consommation humaine ou animale, et qui est dangereux en raison de sa contamination.  1, record 15, French, - produit%20alimentaire%20contamin%C3%A9

Record number: 15, Textual support number: 1 OBS

produit alimentaire contaminé : désignation et définition normalisées par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.  2, record 15, French, - produit%20alimentaire%20contamin%C3%A9

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Producto que contiene microorganismos, bacterias, plaguicidas, partículas radioactivas o cualquier otra materia extraña física o química, lo cual hace al producto nocivo para el consumo.  2, record 15, Spanish, - producto%20alimentario%20contaminado

Record number: 15, Textual support number: 1 CONT

El Organismo de Normas Alimentarias de la Gran Bretaña intensificó el retiro masivo del mercado de productos alimentarios contaminados con un colorante rojo que causa cáncer, el sudan-1, y en China, los medios de difusión informaron que en 12 provincias y municipios del país se había encontrado sudan-1 en algunos alimentos.  1, record 15, Spanish, - producto%20alimentario%20contaminado

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

The creation of the Canadian Food Inspection Agency(CFIA), in April 1997, brought together inspection and related services previsouly provided through the activities of four federal government departments-Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, Health Canada and Industry Canada. The establishment of the CFIA consolidated the delivery of all federal food, animal and plant health inspection programs.  2, record 16, English, - Canadian%20Food%20Inspection%20Agency

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

En créant l'Agence canadienne d'inspection des aliments (ACIA) en avril 1997, le gouvernement du Canada a regroupé l'inspection et des services connexes qui étaient assurés auparavant par quatre ministères - Agriculture et Agroalimentaire Canada, Pêches et Océans Canada, Santé Canada et Industrie Canada. La création de l'ACIA a permis de consolider la prestation de tous les programmes fédéraux d'inspection dans les domaines des aliments, de la santé des animaux et de la protection des végétaux.  2, record 16, French, - Agence%20canadienne%20d%27inspection%20des%20aliments

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

[Provision Coalition's mission is] to ensure that Canadian food [and] beverage manufacturers make food sustainability [a priority] for the benefit of the public [and the environment. The organization also serves] as the voice of the food [and] beverage manufacturing industry on issues relating to sustainability.  2, record 17, English, - Provision%20Coalition

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 OBS

The first Food Processing Industry Roundtable was held on June 15, 2009.  3, record 18, English, - Food%20Processing%20Industry%20Roundtable

Record number: 18, Textual support number: 2 OBS

The FPIRT is a part of Agriculture and Agri-Food Canada.  3, record 18, English, - Food%20Processing%20Industry%20Roundtable

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

La Table ronde de l'industrie de la transformation des aliments fait partie d'Agriculture et Agroalimentaire Canada.  3, record 18, French, - Table%20ronde%20de%20l%27industrie%20de%20la%20transformation%20des%20aliments

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Distribution managers are responsible for the day-to-day tasks related to shipping large quantities of goods. Companies of all types require the services of a distribution manager, from the food industry to electronics. The work of a distribution manager typically includes monitoring large amounts of inventory for quality and quantity, overseeing warehouses and teams of warehouse workers, and meeting the demands of customers. Distribution managers work closely with warehouse supervisors to ensure that goods are loaded in a manner that is timely, meets quality standards, and facilitates on-time delivery.  3, record 19, English, - distribution%20manager

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Caustic soda ... is used to maintain an alkaline pH in drilling mud and in the treating of petroleum fractions.  7, record 20, English, - sodium%20hydroxide

Record number: 20, Textual support number: 1 OBS

The most important commercial caustic... White deliquescent solid, now chiefly in form of beads or pellets; also 50% and 73% aqueous solution. Absorbs water and carbon dioxide from the air... Soluble in water, alcohol, and glycerol... Uses : Chemical manufacture; rayon and cellophane; petroleum refining; pulp and paper;... soap;... organic fusions; peeling of fruits and vegetables in food industry...  8, record 20, English, - sodium%20hydroxide

Record number: 20, Textual support number: 2 OBS

The molecular formula for sodium hydroxide is NaOH.  9, record 20, English, - sodium%20hydroxide

Record number: 20, Textual support number: 3 OBS

sodium hydroxide: form recommended by the International Union of Pure and Applied Chemistry (IUPAC) for the systematic name corresponding to the Chemical Abstracts Service registry number (1310-73-2).  9, record 20, English, - sodium%20hydroxide

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

La soude caustique est l'hydroxyde de sodium NaOH [...] On l'emploie en particulier pour la fabrication des savons durs, de l'alumine, de l'eau de Javel, l'obtention de pâte à papier, la mercerisation, etc.  4, record 20, French, - hydroxyde%20de%20sodium

Record number: 20, Textual support number: 1 OBS

La formule moléculaire brute pour l'hydroxyde de sodium est NaOH.  5, record 20, French, - hydroxyde%20de%20sodium

Record number: 20, Textual support number: 2 OBS

hydroxyde de sodium : forme recommandée par l'Union internationale de chimie pure et appliquée (UICPA) pour le nom systématique correspondant au numéro de registre du Chemical Abstracts Service (1310-73-2).  5, record 20, French, - hydroxyde%20de%20sodium

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 CONT

La sosa cáustica o hidróxido de sodio es un sólido blanco, delicuescente, muy soluble en el agua, que funde a 320 °C. Es una base fuerte, análoga a la potasa, aunque menos cáustica que ella, y obra sobre los ácidos para dar sales de sodio, y sobre los ésteres, para saponificarlos.  5, record 20, Spanish, - hidr%C3%B3xido%20de%20sodio

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Food processing engineers utilize the latest innovative technology to process, package, preserve and improve food products. This type of engineer works in combination with the agricultural and food processing industry to ensure food safety, supply, nutrition and value.  2, record 21, English, - food%20processing%20engineer

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

The examination of organoleptic attributes of a product by the sense organs.  7, record 22, English, - sensory%20analysis

Record number: 22, Textual support number: 1 CONT

Organoleptic examinations of food are used extensively for evaluation of quality attributes such as taste, odor, body and texture, color, and appearance. The food industry use these examinations to classify certain foods into quality grade.  5, record 22, English, - sensory%20analysis

Record number: 22, Textual support number: 1 OBS

sensory analysis: term and definition standardized by ISO.  8, record 22, English, - sensory%20analysis

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Examen des propriétés organoleptiques d'un produit par les organes des sens.  6, record 22, French, - analyse%20sensorielle

Record number: 22, Textual support number: 1 CONT

L'examen organoleptique d'un aliment étudie toutes les composantes qui affectent les organes des sens (vue, goût, odorat, toucher).  4, record 22, French, - analyse%20sensorielle

Record number: 22, Textual support number: 1 OBS

analyse sensorielle : terme et définition normalisés par l'ISO et par l'AFNOR.  7, record 22, French, - analyse%20sensorielle

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Per capita, egg consumption rose slightly to 258. 3, due to increased demand in the breaking egg market for commercial baking, confections, and the fast food industry.  1, record 23, English, - breaking%20egg%20market

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

œufs de casserie : Œufs vendus aux usines de transformation.  2, record 23, French, - march%C3%A9%20des%20%26oelig%3Bufs%20de%20casserie

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

Tertiary industries produce prepared convenience foods such as frozen dinners or canned soup. The service industry then takes over and markets and distributes food products to consumers.  1, record 24, English, - tertiary%20food%20processing

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Transformation d'un ou de plusieurs produits de la pêche avec ajout d'un ou de plusieurs aliments étrangers aux produits de la pêche tels que produits carnés, végétaux et laitiers, œufs (surimi, simili-fruits de mer, plats cuisinés).  1, record 24, French, - transformation%20tertiaire

Record number: 24, Textual support number: 1 OBS

Actualité terminologique, vol. 26, 1, 1993.  1, record 24, French, - transformation%20tertiaire

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The Meat Science minor is designed for students seeking careers in the meat and food industry including research and product development, quality assurance, food safety, fresh meat processing, meat product manufacturing, and government service.  1, record 25, English, - meat%20product%20manufacturing

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Selon Statistique Canada, la fabrication de produits de viande représente environ 24,3 milliards de dollars de revenus au Canada et 26 % de toutes les expéditions d'aliments et de boissons.  1, record 25, French, - fabrication%20de%20produits%20de%20viande

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

The Canadian Agriculture and Food International(CAFI) Program is a key element of Canada's International strategy. It is designed to support Canada's agriculture and food industry by helping to build long-term international strategies that will help ensure the industry is well-positioned to succeed in key markets, and to respond to increasing consumer demands and global competition.  2, record 26, English, - Canadian%20Agriculture%20and%20Food%20International%20Program

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Le Programme international du Canada pour l'agriculture et l'alimentation (PICAA) est un élément clé de la stratégie internationale du Canada. Il vise à soutenir le secteur canadien de l'agriculture et de l'agroalimentaire en l'aidant à mettre sur pied des stratégies internationales à long terme qui lui permettront de bien se positionner pour réussir dans les principaux marchés, pour répondre aux exigences croissantes des consommateurs et pour faire face à l'augmentation de la concurrence mondiale.  1, record 26, French, - Programme%20international%20du%20Canada%20pour%20l%27agriculture%20et%20l%27alimentation

Record number: 26, Textual support number: 2 OBS

Programme international du Canada pour l'agriculture et l'alimentation; PICAA : désignations approuvées par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  2, record 26, French, - Programme%20international%20du%20Canada%20pour%20l%27agriculture%20et%20l%27alimentation

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

[In 1929, ] the first packaging association was founded by the Marathon Corporation and named the Paraffin Carton Association. The name was eventually changed to the Institute for Better Packaging(IBP).... As technology advanced, the IBP, which had been formed primarily to represent producers of packaging for oily and frozen food products, realized that the industry was growing beyond its original mission.... IBT saw the need to merge [with the Folding Paper Box Association of America(FPBAA) ]. By 1963, a research committee recommended a new association be formed from the two original organizations, and on April 29, 1964 the Paperboard Packaging Council officially formed to speak and act on behalf of the entire folding carton industry.  1, record 27, English, - Institute%20for%20Better%20Packaging

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

The Canadian Cattle Identification Agency(CCIA), established in Calgary, Alberta, is a non-profit industry agency incorporated to establish a national cattle identification program in Canada. The agency is led by a Board of Directors made up of representatives from all sectors of the cattle industry-Canadian Cattlemen's Association, Livestock Markets Association of Canada, Canadian Meat Council, Canadian Veterinary Medical Association, Dairy Industry and Province of Quebec. The Canadian Food Inspection Agency, Agriculture and Agri-Food Canada and the United States are also represented.  2, record 28, English, - Canadian%20Cattle%20Identification%20Agency

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

L'Agence canadienne d'identification du bétail (ACIB), établie à Calgary (Alberta), est un organisme sans but lucratif constitué en société par l'industrie dans le but d'établir un programme d'identification national du bétail au Canada. L'Agence est dirigée par un conseil d'administration composé de représentants de tous les secteurs de l'industrie du bœuf : la Canadian Cattlemen's Association, la Livestock Markets Association of Canada, le Conseil des viandes du Canada, l'Association canadienne des médecins vétérinaires, l'industrie laitière et le Québec. L'Agence canadienne d'inspection des aliments, Agriculture et Agroalimentaire Canada et les États-Unis sont également représentés.  1, record 28, French, - Agence%20canadienne%20d%27identification%20du%20b%C3%A9tail

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

The Life Science Association of Manitoba(LSAM) is the voice and organizational nucleus of Manitoba's life science industry. Since 1990, it [has] come to represent over 110 local organizations that span across Manitoba's health, bioproduct, and food and agriculture sectors. As a non-profit, LSAM strives to grow Manitoba's vibrant life science industry. It collaborates with members, stakeholders, government officials, and other organizations to achieve excellence in this competitive industry. Through its training and development programs, LSAM drives Manitoba's life science community forward, providing members with valuable resources, information, and opportunities to grow.  3, record 29, English, - Life%20Science%20Association%20of%20Manitoba

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 30, English, - yeast%20extract

Record number: 30, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 30, English, - yeast%20extract

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 30, French, - extrait%20de%20levure

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

The program will provide technical expertise and necessary infrastructure to address specific food quality and process control systems to meet market and regulatory requirements. Technical support is also provided to assist industry develop and implement of quality assurance and national on-farm food safety programming. Adopting of food safety protocols and standards will assist Saskatchewan food processors in mitigating risks while ensuring market access.  1, record 31, English, - Food%20Safety%20and%20Quality%20Program%20Delivery

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Objectives of the Food Safety Action Plan. The objectives of the FSAP are as follows : Enhance capacity to identify risks, determine where they come from, and determine how to reduce and mitigate them. Provide inspectors with additional tools to prioritize their activities, verify compliance, and take enforcement actions. Improve consumers’ ability to be well engaged in order to make informed decisions — consumers must play an active role in the safety of their food. Ensure that industry and stakeholders play an active role in the safety of food by improving the Agency's guidance to assist them in implementing effective control systems.  1, record 32, English, - Food%20Safety%20Action%20Plan

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Plan d'action pour assurer la sécurité des produits alimentaires. Les objectifs du PAASPA sont les suivants : Renforcer la capacité de cerner les risques, de déterminer leur origine ainsi que la manière de les réduire et de les atténuer. Fournir aux inspecteurs d'autres outils leur permettant d'établir l'ordre de priorité de leurs activités, de vérifier la conformité et de prendre des mesures d'application de la loi. Accroître la participation des consommateurs pour qu'ils puissent prendre des décisions éclairées, car il importe que ces derniers jouent un rôle actif pour assurer la salubrité des aliments qu'ils consomment. Veiller à ce que l'industrie et les intervenants jouent un rôle actif dans la salubrité des aliments en améliorant les directives que l'Agence leur fournit pour les aider à mettre en œuvre des systèmes de contrôle efficaces.  1, record 32, French, - Plan%20d%27action%20pour%20assurer%20la%20s%C3%A9curit%C3%A9%20des%20produits%20alimentaires

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

The International Agri-Food Network is a network rather than an association that monitors and provides input into multilateral processes related to food and agricultural issues. It is not incorporated and operates on a virtual basis with no office premises.  1, record 33, English, - International%20Agri%2DFood%20Network

Record number: 33, Textual support number: 2 OBS

Membership is open to international business organisations linked to production, trade, processing and retailing agricultural and food products. In cases where there is no international level body, a regional association can represent the industry and should reach out to the other regional groups in their field to coordinate input into the network.  1, record 33, English, - International%20Agri%2DFood%20Network

Record 33,  Textual support,  French

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

[A] Food Safety Initiative to help the food processing industry maintain... high standards in safety and quality.  2, record 34, English, - Advantage%20HACCP%20Alberta

Record number: 34, Textual support number: 2 OBS

Advantage HACCP Alberta: designation approved by the Terminology Committee of Agriculture and Agri-Food Canada.  3, record 34, English, - Advantage%20HACCP%20Alberta

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Initiative d’assurance de la salubrité des aliments dont le but est d’aider l’industrie de la transformation alimentaire à maintenir [des] normes élevées de salubrité et de qualité.  2, record 34, French, - Avantage%20HACCP%20Alberta

Record number: 34, Textual support number: 2 OBS

Avantage HACCP Alberta : désignation approuvée par le Comité de terminologie d'Agriculture et Agroalimentaire Canada.  3, record 34, French, - Avantage%20HACCP%20Alberta

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

The Potato Innovation Network(PIN) 2020 will bring together stakeholders in potato science and innovation from across Canada to develop a national strategy and action plan for the development of new and improved potato-based food, bio-medical, and industrial products, as well as enhanced potato industry services.  1, record 35, English, - Potato%20Innovation%20Network%202020

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Le Réseau d'innovation 2020 pour l'industrie de la pomme de terre a été mis sur pied avec l'aide du gouvernement du Canada et d'organismes de cinq provinces, dont le Québec, en vue d'ajouter de la valeur aux pommes de terre.  3, record 35, French, - R%C3%A9seau%20d%27innovation%202020%20pour%20l%27industrie%20de%20la%20pomme%20de%20terre

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 OBS

A small national organization founded in 1984 [whose mission is] to build a network of contacts among women at the management level in the food industry for the exchange of ideas and information of importance to the industry and the members [and] to promote and encourage personal growth of members.  3, record 36, English, - Women%20in%20Food%20Industry%20Management

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

Petit organisme d'envergure nationale fondé en 1984.  3, record 36, French, - Women%20in%20Food%20Industry%20Management

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 OBS

Celiac Awareness Month aims to raise awareness of celiac disease among the general public, the food industry and the medical and dietetic professions.  3, record 37, English, - Celiac%20Awareness%20Month

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

[Santé Canada reconnaît] le mois de mai comme étant le Mois de la sensibilisation à la maladie cœliaque et [met] en lumière les difficultés auxquelles sont confrontés les Canadiens atteints de cette maladie chronique.  2, record 37, French, - Mois%20de%20la%20sensibilisation%20%C3%A0%20la%20maladie%20c%26oelig%3Bliaque

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 OBS

BFO is the leading organization in Ontario working with all beef farmers to develop and support landmark achievements that move the province's beef industry forward sustainably and profitably. The association is involved in a wide range of issues and initiatives that are important to all stakeholders. These include industry sustainability, trade, animal health and care, environment and food safety. In addition, BFO works closely with other sectors of the agriculture and food industries on areas of mutual concern.  3, record 38, English, - Beef%20Farmers%20of%20Ontario

Record 38,  Textual support,  French

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 OBS

BCFT is a professional association of technologists and scientists in industry, government and academia committed to advancing food science and technology. [Its] mission is to advocate and promote the quality, safety and wholesomeness of the North American food supply through the application of science and technology.  1, record 39, English, - British%20Columbia%20Food%20Technolgists

Record 39,  Textual support,  French

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 OBS

food production industry : term standardized by Environment Canada and the Translation Bureau for use in the Air Pollutant Emission Inventory Report.  2, record 40, English, - food%20production%20industry

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 OBS

industrie de production alimentaire : terme normalisé par Environnement Canada et le Bureau de la traduction dans le cadre de l'Inventaire des émissions de polluants atmosphériques.  2, record 40, French, - industrie%20de%20production%20alimentaire

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 OBS

The Canadian Supply Chain Food Safety Coalition was formed in December 2000 by national associations representing all segments of the food chain from input suppliers through primary production, processing, manufacturing, transportation, distribution to final marketing at retail or in food service. It is a unique organization that is open to all national, provincial and local industry associations with an interest in food safety. In August 2007[, ] it received its letters patent under the Canada Corporations Act as a not-for-profit corporation.  2, record 41, English, - Canadian%20Supply%20Chain%20Food%20Safety%20Coalition

Record number: 41, Textual support number: 2 OBS

Mission. The Food Safety Coalition will facilitate, through dialogue within the food industry and with all levels of government, the development and implementation of a national, coordinated approach to food safety to ensure credibility in the domestic and international marketplaces.  2, record 41, English, - Canadian%20Supply%20Chain%20Food%20Safety%20Coalition

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

La Coalition canadienne de la filière alimentaire pour la salubrité des aliments a été créée en décembre 2000 par des associations nationales représentant tous les secteurs de la chaîne alimentaire, du fournisseur d'intrants, de la production primaire, de la transformation, la fabrication, le transport et la distribution au marché destinataire soit au détail ou dans les services alimentaires. Il s'agit d'un organisme unique en son genre dont les rangs sont ouverts à toutes les associations nationales, provinciales et locales de l'industrie qui s'intéressent à la salubrité des aliments.  2, record 41, French, - Coalition%20canadienne%20de%20la%20fili%C3%A8re%20alimentaire%20pour%20la%20salubrit%C3%A9%20des%20aliments

Record number: 41, Textual support number: 2 OBS

Mission. La Coalition canadienne de la filière alimentaire pour la salubrité des aliments facilitera, par le dialogue au sein de l'industrie alimentaire et avec tous les ordres de gouvernement, l'élaboration et la mise en œuvre d'une approche nationale concertée pour la salubrité des aliments afin d'établir sa crédibilité sur les marchés nationaux et internationaux.  2, record 41, French, - Coalition%20canadienne%20de%20la%20fili%C3%A8re%20alimentaire%20pour%20la%20salubrit%C3%A9%20des%20aliments

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 OBS

Dietitians and nutritionists plan, implement and oversee nutrition and food service programs. They are employed in a variety of settings including hospitals, home health-care agencies and extended care facilities, community health centres, the food and beverage industry, educational institutions, and government and sports organizations, or they may work as private consultants.  1, record 42, English, - Dietitians%20and%20nutritionists

Record number: 42, Textual support number: 2 OBS

3132: classification system code in the National Occupational Classification.  2, record 42, English, - Dietitians%20and%20nutritionists

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Les diététistes et les nutritionnistes planifient, mettent en œuvre, et supervisent des programmes de nutrition et de services alimentaires. Ils travaillent dans divers milieux, y compris les centres hospitaliers, les agences de soins de santé à domicile, les établissements de soins de longue durée, les centres de santé communautaire, l'industrie de l'alimentation, les établissements d'enseignement et les organismes gouvernementaux et sportifs, ou ils peuvent agir à titre de consultants privés.  1, record 42, French, - Di%C3%A9t%C3%A9tistes%20et%20nutritionnistes

Record number: 42, Textual support number: 2 OBS

3132 : code du système de classification de la Classification nationale des professions.  2, record 42, French, - Di%C3%A9t%C3%A9tistes%20et%20nutritionnistes

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

The Canadian Snack Food Association(CSFA) is a voluntary, non-profit organization whose members are involved in the manufacturing and distribution of snack foods. To the CSFA, snack foods include the traditional snack segment(potato chips, pretzels, tortilla chips, extruded snacks, nuts and popcorn) the snack cracker segment, baked snacks such as snacking toasts, potato or vegetable thins, portion packs, snacks to go, cookies, granola and cereal bars, etc. ;To provide leadership for sustained growth and be the recognized association in Canada, and for Canada, of all business and industry related to snack foods; To support member businesses and help them grow. To advance all matters aiding the development and improvement of the CSFA to the benefit of its business and associate members. To permit and encourage high quality standards, to satisfy the users of its products and to protect and further public health and welfare. To collect and disseminate information relevant to the members and provide a forum for the interchange of ideas. To strengthen the collective voice of members by increasing the diversity and size of their membership. To resolve issues with all levels of government and achieve the best possible legislation.  4, record 43, English, - Canadian%20Snack%20Food%20Association

Record number: 43, Textual support number: 1 OBS

Titles confirmed with the organization located in Don Mills, Ontario.  5, record 43, English, - Canadian%20Snack%20Food%20Association

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

L'Association canadienne des fabricants de grignotines (ACFG) est un organisme bénévole à but non lucratif dont les membres œuvrent dans la fabrication et la distribution d'aliments pour collations. Selon l'ACFG, les grignotines comprennent un volet classique (croustilles, bretzels, croustilles au maïs, biscuits apéritifs, noix et maïs soufflé), un volet «craquelins», les grignotines cuites comme les biscottes pour collation, les craquelins minces faits de pomme de terre ou aux légumes, des collations emballées en portions individuelles, les collations à emporter, les biscuits, les barres tendres et les barres granola, et autres; assurer le leadership sur le plan de la croissance durable et être reconnue au Canada, et pour l'ensemble du Canada, comme l'association responsable de toutes les entreprises et industries liées aux aliments pour collations; apporter un soutien aux entreprises membres et les aider à se développer. Promouvoir tous les dossiers qui pourraient aider à la croissance et à l'amélioration de l'ACFG pour le bénéfice de ses entreprises et de ses membres associés. Permettre l'application de normes de première qualité et encourager ses membres à les respecter afin de s'assurer que les consommateurs soient satisfaits des produits offerts et que la santé et le bien-être de la population soient protégés et priorisés. Recueillir et diffuser de l'information pertinente pour les membres et servir de tribune d'échanges d'idées. Renforcer la représentation de cette industrie en augmentant la diversité et le nombre de membres. Collaborer avec tous les paliers de gouvernement afin de régler les problèmes et de parvenir à la promulgation des lois les plus efficaces.  4, record 43, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record number: 43, Textual support number: 1 OBS

Appellations vérifiées auprès de l'organisme établi à Don Mills (Ontario).  5, record 43, French, - Association%20canadienne%20des%20fabricants%20de%20grignotines

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 OBS

GFTC is Canada's only not-for-profit, non-subsidized food technology centre, GFTC provides creative, confidential technical solutions, training, consulting and auditing to the Canadian agri-food industry in the areas of R&D, product development, packaging, shelf-life, food safety, quality, and productivity improvement.  1, record 44, English, - Guelph%20Food%20Technology%20Centre

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

Le centre GFTC est l'unique centre de technologie alimentaire au Canada, non axé sur les profits et sans but lucratif. Il fournit des solutions techniques confidentielles novatrices, de la formation et des services de consultation à l'industrie agroalimentaire canadienne. Il œuvre surtout dans le domaine de la recherche et du développement, de l'élaboration des produits, des emballages, de la durée de conservation, de l'innocuité alimentaire, et de l'alimentation de la qualité et de la productivité.  1, record 44, French, - Centre%20de%20technologie%20alimentaire%20de%20Guelph

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

Advanced Foods and Materials(AFM) Canada Inc. is a not-for-profit organization dedicated to transforming innovative food, health, and biomaterial research into commercial success. AFM enhances the innovation process by facilitating collaborations of knowledge, expertise, and investment among industry, universities, and governments. By providing a specialized range of services for research and development projects, they successfully contribute to the evolution of commercially viable, valued-added foods, health innovations, and biomaterials  1, record 45, English, - Advanced%20Foods%20and%20Materials%20Canada%20Inc%2E

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 OBS

Le Réseau des aliments et des matériaux d'avant-garde (AFMNet), un des Réseaux de centres d'excellence du Canada, est une initiative nationale réunissant des chercheurs en biochimie, génie, santé, droit et société qui se penchent sur les aspects novateurs d'aliments et de matériaux, y compris la création de nouveaux nutraceutiques, sur les répercussions qu'a le Règlement sur les produits de santé naturels ainsi que sur la manière dont il est perçu. La collaboration et le réseautage sont essentiels pour l'AFMNet : plus de 100 chercheurs dans 21 universités cherchent à combler les lacunes dans la recherche actuelle et à appuyer la formation de personnel hautement qualifié susceptible de jouer un rôle déterminant dans l'industrie, en milieu universitaire et au gouvernement. De concert avec eux, AFMNet rehausse l'innovation et la compétitivité canadienne.  1, record 45, French, - Advanced%20Foods%20And%20Materials%20Canada%20Inc%2E

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 OBS

Objectives. To enable Commercial Seed Analysts to keep abreast of changes and improvements in seed analysis. To maintain and encourage the highest proficiency and professional standards among its members. To assist members to solve problems that may arise at work. To facilitate co-operation between Canadian Food Inspection Agency, seed industry and seed laboratories.  3, record 46, English, - Commercial%20Seed%20Analysts%20Association%20of%20Canada%20Inc%2E

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

Objectifs. Permettre aux analystes de semences commerciales de se tenir à jour sur les changements et améliorations reliés aux analyses de semences. Maintenir et encourager les plus hauts standards au niveau des compétences et des normes professionnelles parmi ses membres. Aider les membres à résoudre des problèmes qui peuvent survenir au travail. Faciliter la coopération entre l'Agence canadienne d'inspection des aliments, l'industrie des semences et les laboratoires de semences.  2, record 46, French, - Association%20des%20analystes%20de%20semences%20commerciales%20du%20Canada

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 OBS

The meat processing industry... is the largest sector of the food manufacturing industry.  3, record 47, English, - meat%20processing%20industry

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

[L]'industrie de la transformation de la viande couvre les activités d'abattage, d'éviscération et de découpe (première transformation), de désossage (deuxième transformation) et de fabrication de produits à plus forte valeur ajoutée tels les fromages, les charcuteries, les aliments prêts-à-servir (troisième transformation). L'apparence, la texture, l'appétibilité et la valeur nutritive sont des caractéristiques des aliments dont sont soucieux les transformateurs alimentaires.  3, record 47, French, - industrie%20de%20la%20transformation%20de%20la%20viande

Record number: 47, Textual support number: 1 OBS

industrie de transformation de la viande : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 47, French, - industrie%20de%20la%20transformation%20de%20la%20viande

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Biotechnology is essential to the crop protection industry and represents the key to feeding the world's steadily increasing population, because it can help farmers boost yields of food crops on existing acreages. The proportion of biotechnologically modified crops in North American agriculture has increased steadily in recent years-already reaching over 60 percent in the case of soybeans and cotton-and is likely to continue to do so.  2, record 48, English, - biotechnologically%20modified

Record number: 48, Textual support number: 1 OBS

biotechnologically modified: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 48, English, - biotechnologically%20modified

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 OBS

modifié par voie biotechnologique; modifié par un procédé biotechnologique : termes extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, record 48, French, - modifi%C3%A9%20par%20voie%20biotechnologique

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 OBS

The Association of Canadian Faculties of Agriculture and Veterinary Medicine is a non-profit corporation, created in 1991 to seek collaborative arrangements among members to strengthen Canadian capacity in academic research and teaching, to represent agriculture and veterinary medicine faculties to government agencies involved in research funding and research priorities, and to strengthen Canada’s ties to other agriculture and veterinary medicine faculties around the world.  6, record 49, English, - Association%20of%20Canadian%20Faculties%20of%20Agriculture%20and%20Veterinary%20Medicine

Record number: 49, Textual support number: 2 OBS

The missions of the Faculties are to be Canada's leading catalyst for the development and adoption of science and veterinary technology for the agricultural and food industry at home and abroad, and the primary sources for undergraduate and graduate education to serve the growing needs of the industry and governments.  6, record 49, English, - Association%20of%20Canadian%20Faculties%20of%20Agriculture%20and%20Veterinary%20Medicine

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 OBS

L'association des facultés canadiennes d'agriculture et de médecine vétérinaire [est] une organisation sans but lucratif, créée en 1991 pour rechercher des accords de collaboration entre les membres afin de renforcer la capacité du Canada dans la recherche universitaire et l'enseignement; pour représenter les facultés d'agriculture, d'alimentation et de médecine vétérinaire auprès des organismes gouvernementaux impliqués dans le financement de la recherche et des priorités de de la recherche; et afin de renforcer les liens du Canada avec d'autres facultés d'agriculture, d'alimentation et de médecine vétérinaire dans le monde.  2, record 49, French, - Association%20des%20facult%C3%A9s%20canadiennes%20d%27agriculture%20et%20de%20m%C3%A9decine%20v%C3%A9t%C3%A9rinaire

Record number: 49, Textual support number: 2 OBS

Les missions des facultés sont [d'être] un catalyseur important pour l'élaboration et l'adoption de la science et de la technologie vétérinaire dans l'industrie agricole et alimentaire à la maison et à l'étranger; et les principales sources d'éducation au premier cycle et aux études supérieures pour répondre aux besoins croissants de l'industrie et des gouvernements.  2, record 49, French, - Association%20des%20facult%C3%A9s%20canadiennes%20d%27agriculture%20et%20de%20m%C3%A9decine%20v%C3%A9t%C3%A9rinaire

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 OBS

The objective of the initiative is to encourage the development and commercialization of a northern agrifoods industry in the Northwest Territories(N. W. T.). Specifically, this funding will encourage and foster diversification and commercialization of livestock, crops, fruits and native berries through adaptive and scientific research, economic analysis, human resource development, marketing and various food safety initiatives.  1, record 50, English, - Agriculture%20Policy%20Framework%20Initiative