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Food & Material Scientist

Food & Material Scientist (@nanoscientist) on FSTDESK: 328 replies and 10 threads.

  1. Educational

    Size reduction, extraction, filtration are few processes used in food industry. If you have to include these for a good lab based experimen…

  2. Dairy Free whip Topping

    Dear Community, I Would like to get some insights on whipped topping (Dairy free). Are there simpler ways to know which emulsifiers work to…

  6. Amino Acid Taste properties

    Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste?

  7. What is inulin?

    Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolysis of inulin. Inulin…

  9. Cellular Agriculture

    Wanted to see peoples thoughts on this topic. I know it has been brought up couple of years ago, and i am interested to see what is the sen…

  14. Food Grade Silver Coating

    We want to do silver coating on baked product surface. Please suggest for spray based food grade silver coating (product and technology) th…

  15. Creep recovery

    Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten-free bread?

  16. Durain Ice cream

    The Product Development Centre of the company comes up with a new Durian ice cream. The sensory panelists test the product and discovered t…

  17. GC-MS Meat fatty acid

    Hello everyone, I need your help. I am a graduate student and I'm doing research on improving beef quality. In analysis, I want to look at…

  26. Sunflower seed packing

    Hello, in my company we have started packing sunflower seeds using MAP and the problem we have that in some of the packages during storage…

  28. Shredded Halva

    Hello everyone, I’m trying to make shreaded halva (which has hairy texture) but I’m getting a hard and chewy texture, can anyone help how t…

  34. Food Preservation

    How to preserve ginger, garlic, coriender leaves, coconut paste for at least 6months or more? Natural preservatives preferred.

  36. Recyclable packs and cooking bags

    Hi there, I work for a poultry company and we have a project to change our packages for recyclable. I'd like to know if anyone has any mate…

  38. Reduce Powder Odor

    Hello, Is there a way or a technique to reduce the odor of the powders?

  39. Further studies

    Hi there, I am a Bsc. Foodtechnology graduate. I am planning to do my masters degree in Food and nutrition. Will there be any problem in ge…

  41. Career advise

    I'm a food science and technology graduate. I want to major in food product development, which online course is the best, and which interns…

  42. FST related Youtube channel idea

    Assalam o Alaikum; After graduation, I decided to make a youtube channel related to my field. please suggest which type of videos will real…

  43. Honey Research

    Any body wants research on honey or needs any guidance on honey research can contact me

  44. Raw materials price

    Hi everyone, I'm new in FSTDESK. I'm interesting on your opinion on the increasing price of raw materials, in particular in the food and fe…

  46. Soy as a Functional Food

    Soybean ( Glycine max , L.) has been part of Southeast Asia culture for almost 2 millennia. However, only in the second half of the 19th ce…

  47. Chocolate and Milk Flavors

    Hello, I am developing a new food product and I need Vanilla and Chocolate flavors in powder form without sugar. I already have them in liq…

  51. Food Flavourings

    Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.

  53. Job opportunities

    Hello team Does any one knows legit online platforms for carrier advancement and party time jobs

  56. How to use isoamyl acetate

    Can anyone help me about how to use isoamyl acetate directly for carbonated/other non-alcoholic beverages? Can I use it directly? What perc…

  59. What do you think about GMOs?

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s…

  62. Let's talk about cheeses

    Which types cheeses are there in your country? And which are special? What are production methods of them? What are the critical points / t…

  63. Water analysis result

    Please can someone help me with best ways of treating high salinity and hardness in treated water being used for cooking. I also discovered…

  66. Spring roll sheets

    Hi Team, We are undergoing the process of installing a spring roll wraps making machine for our existing vegan spring rolls product. Thus,…

  69. Marketing food products online

    Any advice on how to market food products derived from food product development online? And how to attract investment to it given its in Ug…

  71. Freeze drying for ready to eat foods

    Hello Everyone, I have been reading up about freeze drying technique and I find it very interesting & good method for preserving food for a…

  73. Meat dry texture issue

    hey, i need suggestion of experts my meat product after retort is dry texture, i will try to use sodium phosphate or sodium triphosphate so…

  75. Project proposal

    Topic: proximate, antinurtritional nd pasting properties of fufu made from sweetpotatoe nd cocoyam flour. Please I need help on how to writ…

  76. Validation Allergens

    Hello, any advice for validation of allergens. Is for validate absence of milk in chocolate machines, for FSSC 22000 implementation. Any Id…

  77. Trans fat in Bakery products

    What could be a simple and convenient method to find trans fat in bakery products (if they have to do on a daily or weekly basis). If it is…

  78. Creme brulee cake

    Hi everyone, would like to ask for recommendations on how to prolong the 'crunch' of a creme brulee topping. We plan to launch a Creme Brul…

  81. Denaturation and coagulation

    Hi, I'm teaching yr 12 Foid Studies for the first time next year. The students need to be able identify changes in chemical and/or physical…

  84. Personal Career development

    Hi, I am recent master graduate in Food Process Engineering and I would like to specialize in food safety and would like to become food saf…

  86. Gluten- free lentil chips

    I have a gluten-free lentil chips project. I have to create a production line for these chips. I have created the process scheme. However,…

  88. Non Palm Solution

    Hi all, If anyone is interested on non palm solution, please let me know. Regards, prakash

  89. Extract oil from dry chilli

    Is it possible to extract oil from dry chilli, by using a deoiling machine, and if it is, can you explain the process?

  92. Chocolate bars

    Can anyone suggest me the alternate of sugar in trail mix bars(Multigrain bars)

  93. Hello from FST desk group

    hello @Roy, Its been a while @Roy is not active in the group for last few days. We hope you are doing good, and probably some busy period o…

  94. Tulum Cheese

    Cheese is the most diverse dairy product in the world. It is likely that Asian nomads were the first to discover cheese. The nomads, who re…

  95. Home type water purifiers

    Hi All, What do you think about home type water purifiers? Do you think they are good systems and they not effect human healthy negatively?…

  97. Masa Flour

    is anyone have idea about masa flour manufacturing? Can you share details about dryer used for masa flour?

  98. Please help me with my contract

    Hello all you amazing food scientists! Would someone be able to send me an example of a terms of sale contract? I will be creating formulas…

  99. Best quality fried product

    is their any experience regarding onion frying? -which one is best for onion frying? in oil or in ghee? -which one provide best crispy text…

  100. Mayonnaise and sauces production

    Hello everyone! I am excited to see such an interesting website! My question is how can i extend self life of mayonnaise (now 6 months out…

  103. Food Day ideas

    We are going to celebrate food day next week Please give me some idea what unique and new we can do Please guide me I dont have any idea ab…

  105. Carbonated Beverages

    How can i blend well my sucralose with my beverage syrup lm experiencing a strong after taste after dilution of 1:3.

  108. Garlic mayonese

    Hi, I work in a company in Macedonia for production of garlic mayonese. It's like the regular mayo but one if the basic components is garli…

  111. Energy dates bites balls formula

    Hi I would like to ask the experts about such formula recipe for making a date balls with flavors and with or without filling Ingredients i…

  113. Dissolving of solids

    Hi all, In fact this is general chemistry question. But i think answers also can help food professionals. Question is that; When a solid is…

  115. Scholarships

    Hi everyone. I'm looking for good formats to write a research proposal and research motivation for food science.

  117. Aromas and Flavours of Fruits

    Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made considerable advance…

  118. Career development

    Can someone advise on soft skills to learn as a Research and product developer

  119. Research idea

    I have plan to do research on waste utilization of fruits and vegetables so some fruits and vegetables peels has good absorption properties…

  120. Food biotechnology

    Please help me research topic on food biotechnology or food microbiology for my masters

  121. Whey water solution?

    I need solution for cheese whey water what to do with it if m not want to waste it

  123. COVID pandemic

    Hello everyone, I need to reply a search from the Australian government and I’d love to hear different opinions from different places to co…

  126. About career

    Hey guys, I'm third year food engineering student.I have a doubt, Is it necessary to take mtech to work in abroad or Btech is enough or wat…

  128. Brainstorm - daily problems

    Hello everyone! I m Ana, a food engineering from Brazil! Recently I started a course about UX Design, and I thought of mixing this new tool…

  130. R&D concept and food microstructure

    Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am lo…

  131. Fermentation

    Hello guys i was just wondering what else can a kombucha scoby be used to ferment apart from tea and coffee or how can one come up with an…

  132. Garlic paste color

    In a standard Lebanese garlic paste recipe prepared with the same proportions of ingredients and the same process (garlic cloves, lemon jui…

  133. Food colours

    How can one extract the orange colour in avocado seeds for use in enhancing appearance of other food products?

  135. Coconut milk

    Hi, please can you help me to find a solution for my problem with the coconut milk.When I drained it the milk in nut milk bag its great, bu…

  137. UV lamp use in production area?

    In the previous period, and due to the COVID-19 situation we have seen a lot of things implemented in the production areas that are useful…

  138. Turmeric Rich Milk

    Dear FST desk members, First of all thank you for keeping updating your post and views on different topics. I would like to know your view…

  139. Cake decoration gels

    What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?

  142. Masking sour taste

    Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this pro…

  146. Research paper 1

    Hi my field is food engineering and I got an offer to publish paper in market field topic is coutomer behavior in covid 19 but it is relate…

  149. Hemp Seed Cake Processing

    Hello Everyone, I am an aspiring entrepreneur and would like to venture into the possibilities of processing Hemp seed cake ( Cannabis sati…

  150. Dry ginger and chilly powder

    I am doing research on phytic and antioxidant property of try ginger and chill powder. would help providing the knowledge about is as some…

  151. Sedimentation issue in mango juice

    How to avoid Sunset yellow and Tartrazine colours sedimentation issue in mango juice. Please help me out on the above subject please.

  152. Canteens and Restaurants

    How can I completely prevent flies from coming into the dining area in my canteen or restaurant. I have already installed an insectocutor b…

  153. Career help

    Though I'm just a student till now and each & everyone on this platform is more experienced than me, I would like to ask from everyone in t…

  155. Inversion rate of sucrose

    Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours with co…

  158. Chip Curvature designing

    Most of the time, I wonder why potato chips are designed as curve one? Later, I found out this technical terminology behind their secret ca…

  159. White rice selection

    Dear ALL, Rice is a staple diet of many around the world. But how are you choosing your rice, or if one wish to choose a healthier option o…

  161. Mixing fruit dehydrated powder

    I have to mix lemon powder in jaggery to preparing beverage. In powder format I mix both. Whether it will be go nice or not. Another thing…

  162. Food safety culture

    Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?

  163. New challenges for food engineers

    Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.

  164. Rice Water

    Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that water would assist with…

  166. Breads in the world

    Hello everyone, I am interested in classic breads. In Turkey, we called classic bread as "somun ekmek". It is made with white wheat flour,…

  169. Open Ended Question

    Are food scientists/technologists great cooks/chefs as believed? Discuss?

  170. FOODNEC Connects you with food

    Welcome to Foodnec! A community for Food Industries, Food Engineers, Food Scientists and Food Academicians. For collaboration, mail us at f…

  171. Phytochemistry of guava fruit

    Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin…

  172. New product development

    Hi guys. I studied food science and technology and cant get a job, may you please help with ideas of a product development i can produce th…

  173. Pectin Origin

    Hello Everyone! I am trying to find a low methoxyl pectin for making vegan gummy candy. However, suppliers are offering me citric-based or…

  174. Help about books

    Please, l need some books in: •GLP (good Laboratory practice) •Food safety •Water activity •Food Microbiology

  176. Adulteration in Banana

    Recently I heard a news about the adulteration in banana where yellow banana peels are coated with red dye. Red banana (Musa acuminata 'Red…

  177. Are seeds of apricots toxic?

    I heard that British food safety agency..declaierd it toxic to eat seeds of apricots. however we are eating since childhood 😄

  178. 3D Food Printing

    I have attached a presentation on 3D Food Printing. 3D FOOD PRINTING.pdf attachment (938.6 KB)

  180. Low-methoxyl pectin gelatin

    Hello everyone! I have been working in the prototype development of a vegan gummy candy. I am using low methoxyl pectin, with calcium propi…

  185. Nutrition and immunity

    Hello Guys, As a Nutritionnist i would like to create a Platform to discuss about nutrition and imunnity. Which type of food that we can ea…

  187. Quality testing

    I have stored fried onion, which were fried before 1 month and used those fried onion in our recipes product and I have to store this recip…

  190. Creating e-content as videos

    Hello, would be glad to know the method you might be applying for your lessons/ teaching materials, such as creating videos, or small inter…

  191. Science of Food Youtube Channel

    Hi Guys! Sharing with you a Youtube Channel set specifically for Food Science and Technology! I have just started so there's just a few vid…

  193. Alternative proteins and extrusion

    Recent research focus on vegetable alternative to meat products. However it remains a challenge to prepare the highly desirable texture pro…

  194. Olive oil - thesis

    Hello all, Does anyone have interesting topics linked with olive oil for my thesis?

  195. How to make extract?

    I have to make extracts of grape seed and guava residues. I have seen different extraction techniques but berely understand any. Can someon…

  196. Tomato juice production

    Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natural spices, and if an…

  197. Tannin content

    How can we reduce the tannin content from fruit peel? Im working on the pomegranate peel usage in food product. But the main problem is its…

  199. Antiinflammatory Pickle

    Hi Friends, I am from India having a logical idea to fight against internal inflammation to reverse metabolic Syndrome. Turmeric and Salt i…

  202. Tomato Egg Reaction?

    Hello. I'm new, and signed up just to see if anyone can answer this question, but I do love food science, and used to watch Alton Brown's s…

  203. A compound less known - Tyramine

    Is chemically (4-(2-aminoethyl) phenol), • Produced by decarboxylation of the amino acid tyrosine • It contains an NH2 group – hence possib…

  205. Final year project

    Helo everyone, This is Gopi from chennai, doing final year Food processing technology, This is my end semester, This semester i have the ma…

  209. A Research Topic

    Research topics are generated from problems in your field of study; (unknown, unclear and unsolved issues that are of great relevance); and…

  212. Vegan Gummies

    Hello everyone! I am trying to formulate a vegan gummy based on agar agar and I am having issues with the texture. If you have recommended…

  213. Thesis ideas

    Hi all, I’m looking for inspiration, I study food science and nutrition and I’m looking for inspiration for my thesis. Any topics or sugges…

  214. Melting point of mixed oils

    Hi - if I mix two oils (melt them, mix evenly, then cool back to room temperature), where the mixture may be. - 50% coconut oil (melting po…

  216. Need help: Yam Filling

    Hi, I am working on a project and having trouble in color and shelf stability of yam filling. I use 23% fresh yam and 23% of water also, wi…

  217. Bitter issue

    Hello everybody! I have been worked with apple juices made from pulp. Lately my product start to develop a bitter taste, after 2 weeks appr…

  218. Aging of grains and pluses

    Hello, I'm very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food p…

  219. Research topic

    I want a topic On functional food to do research on my last semester in master plzzz reply fast

  221. What is carnitine?

    Carnitine is an amino acid that studies to soothe the feeling of hunger and fat burning. There are 4 types of arnitine: D-Carnitine, Acetyl…

  222. Research topics

    Please, can you people suggest or assist me with a research topics in the field of Food Processing Technology. Thank you all in anticipation

  223. Article for spirulina based questions

    Spirulina — Classified as a cyanobacteria, or blue-green algae — has been used for centuries as a food source in other countries. Spirulina…

  226. What is Lecithin?

    Lecithin is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Naturally, lecithin-rich f…

  227. Adulterations in Bread

    Bread is formed by mixing, kneading and baking flour, water, yeast and salt as the main ingredients. The source of flour, which is one of t…

  228. Food Engineering Basic Tools

    I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Convertor (°C °F °K), a D…

  229. Food graded edible ink

    Aoa Anybody who had worked on the preparation of Food graded edible ink I have to use that for the printing on surface of Lollipop.

  230. What is Polydextrose?

    E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules. Tasteless, odorle…

  231. What is Water Activity?

    Water activity is expressed as aw, which is the ratio of the vapor pressure of water in food to the vapor pressure of pure water at the sam…

  232. Internship in Food Lab

    Hello everyone, I want to do training in a food testing lab. Right now I'm pursuing Btech in Food Tech, I'm in 7th sem and from January I'v…

  233. High pressure capped bottle

    Hello, Can someone or a user, please explain what does this look like or is it just a statement used plainly: Maillard reaction studies (re…

  234. Why blue Glove in food factories

    Because there is no blue colored food in the nature. Blue color can easily determined in the case of contamination inside of the product/pr…

  235. Food science sabbatical

    Hello, May i please request for expert food technologist suggestions on the following. Are there food companies that allow sabbatical train…

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