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| [[IGEM:Purdue/2008/Notebook]] | | [[IGEM:Purdue/2008/Notebook]] |
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| ==Projects==
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| We are currently working on developing new projects to do. Right now we have 3 "pet projects"
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| #Engineering Bacteria to create colored proteins to be used as an alternate food coloring.
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| ''We are also affiliated with the Institute of Biological Engineering, IBE. You can visit their website to learn more. [http://www.ibe.org]''
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| ==Links to Outside Sources that may be useful==
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| IBE Student Chapter Wiki, [http://openwetware.org/wiki/IBE_Student_Chapters]'''
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| A general overview of milk and how factors affect its lifespan and production, [http://www.ilri.org/InfoServ/Webpub/Fulldocs/ILCA_Manual4/Toc.htm#TopOfPage].'''
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| Go through Purdue Libraries [http://www.lib.purdue.edu/] to get to the research databases. I prefer Web of Science.
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| Wiley Protocols in Molecular Biology. Link will only work on Purdue Recognized Computers. [http://www.mrw.interscience.wiley.com/emrw/9780471142720/cp/cpmb/toc]
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| University of Guelph Overview of Milk: [http://www.foodsci.uoguelph.ca/dairyedu/home.html].
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| '''''Literature Articles that may be of use'''''
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| Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation: Braun et al. ''Food Microbiology''. v.16 Pgs. 531-540. 1999.
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| Microbial and biochemical spoilage of foods: An overview. intVeld, JHJH. ''International Journal of Food Microbiology''. v.33 Pgs. 1-18. 1996.
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Latest revision as of 10:01, 5 June 2008
