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Joshua Miguel Cruz

Your online magazine for the love of science.. and food! 🍎🧪🔬 Subscribe & follow us to know more about food on your plate!

  2. 3D Printed Food

    ✅ What are your thoughts about 3D-printed food items? 3D printing has been growing continually, and it has now disrupted how we are creatin…

  5. Honey Adulteration | Test methods

    Get to know how serious honey adulteration is and what tests are available to identify its authenticity. https://youtu.be/VXhNK3aLHUA

  6. Water activity and Reaction Rates

    I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for…

  9. Food Chemistry

    Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube channel tomorrow, May…

  10. Starch Retrogradation

    What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…

  11. Quality of Honey

    As a food scientist, how can you differentiate between an original honey and an adulterated honey?

  12. Role of Gluten in Bread

    Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…

  13. Detox Diet

    Do detox diets really cleanse? Do they even work out? Any latest research about this please?

  14. 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?

  15. 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…

  16. 3D Food Printing

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

  19. Plastic in our food?

    This study is a real eye opener! Plastic pollution has been well documented in natural environments, including the open waters and sediment…

  20. 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…

  21. Escherhichia coli O157: H7

    Enterohaemorrhagic 𝐸𝑠𝑐ℎ𝑒𝑟𝑖𝑐ℎ𝑖𝑎 𝑐𝑜𝑙𝑖 O157: H7 is an important food-borne pathogen. People who ingest this bacteria usually get…

  22. Sensory evaluator

    Anyone sensory evaluator in this group? As main profession. I need a help pls

  24. Thanks to FSTDESK members

    Hello, i want to say thank you to all FSTDESK members for their contributions and also especially to our top contributors @nanoscientist @S…

  27. 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…

  30. 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…

  32. 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…

  33. Olive oil - thesis

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

  34. 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…

  36. 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…

  38. 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…

  39. Seminar presentation

    Hello fellow food scientist, I need five topics for my seminar presentation. Thanks in Anticipation

  40. 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…

  42. Drying Techniques

    Which is the best drying technique suitable for the pulses and dry fruits on a industrial basis for reducing the moisture content without c…

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