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#food-science

Discussions tagged food-science on FSTDESK. Browse 269 related threads.

  4. Research opportunities

    Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen interest in alternative p…

  8. 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?

  9. Food Additives: Natural Food Dyes

    The demand for natural additives in the food industry is increasing as a response to an increasingly demanding market for the appeal of wha…

  21. Nutritional labeling

    Is anyone knows how to calculate the nutrition information and nutrition labeling calculation Can anyone share related books or references.…

  25. Help about books

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

  31. Olive Oil Phenols

    olive-oil-phenols.pdf attachment (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role in human health. Phen…

  33. Spread product

    Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…

  34. Seasoning powder discoloration

    Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre-blending with the c…

  35. 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…

  39. Yield of cheese

    How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous? (adsbygoogle window.adsbygoogle […

  40. Flavor lock Processing

    Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing?. What is the benefit of…

  42. Consantrated butter

    Hello to everyone, When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter? In Directive EU 1308/2…

  45. 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…

  49. Starch gelatinization

    In the most basic language, the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydro…

  54. 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…

  55. Plant based egg product

    Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?

  58. 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…

  59. 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…

  60. Idea for New Food Development

    Hi Everyone, I am a final year university student I need help from you all to give me ideas for developing a new food product for my projec…

  61. 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.…

  62. Non Moving Items

    Hii all i want to use rancid almonds, where can i use because i have 5tone rancid material and i don't want to discard there is lots of mon…

  63. 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…

  64. Worlwide problem of food scarcity?

    In the current situation of world food scarcity and increasing populations, how can we as food scientists help? Let us have your ideas and…

  65. Educational

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

  66. Whipping cream stability

    Hi all, I'm working on non-dairy whipping cream project. Currently i'm facing stability issue and during whipping it takes 7 mins to form s…

  68. High protein shake

    Hello I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingr…

  69. Shea Butter / oil

    Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…

  71. Honey Spread

    Hi Everybody I am trying to develop Honey spread, and I am facing stability issue. I observe that the creamy texture is disturbed after I s…

  72. Meal replacement production

    Hello, I am looking for some advice on product development. I am a scientist but not a food scientist. I have a formula for a meal replacem…

  75. Product development

    What is your opinion about carrots sauce? What is about market acceptability? Need reviews

  77. Research proposal for phd

    Hello all, I need guidance for making a research proposal. I have been planned for my PhD and the topic was food product development and st…

  79. Dissolving solution

    I have small amount of rosemary herb powder mixed in a cup of water and it's only party dissolving. I was wondering if there is another pow…

  81. 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…

  86. 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…

  89. 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…

  90. 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.

  91. Frozen pasta flow chart

    Are we want to make frozen pasta, is it possibile or how can l make? I need a procees flow chart

  93. Vegan Ice Cream

    Hello, I want to develop a vegan ice-cream. In my country, there are very few vegan ice cream manufactures, and they all use coconut-cream…

  96. Cake industry

    Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗

  101. Masters degree in Food Science

    Please help me decide. Which should I choose considering the opportunities? UK or Europe? Where should I pursue my Masters degree in Food S…

  103. Alginate crunchy broccoli cubes

    Hi there! Any ideas on formulas to try making vacuum-dried broccoli cubes using sodium Alginate first. We want to create a solid blocks usi…

  107. Mango Pickle Puffed

    Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1-2 months get puffed mango pickle what is problem

  109. Seasoning Granules

    Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating ma…

  111. Peanuts and almonds Roster Cleaning

    Hi guys, I was wondering about a great Soap(cleaner option) for a roaster. I use this for roasting peanuts and almonds to make peanuts and…

  114. Looking for a cocoa powder supplier

    Hi all, I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not wa…

  116. Food storage

    Please I would like to to know the renewable technologies in food storage. Thank you

  117. Book about bread

    Hi Someone can help me, sending here a book about science and technology about bread please. Thanks so much Hola Alguien podría ayudar envi…

  118. What is FSTDESK?

    Welcome to FSTDESK: blush:, FSTDESK is an discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is a UNIQUE platform, there is…

  119. Online Webinar

    British Society of Flavourists - Online Webinar with Alex Woo: Clean Label Sweetness Modulators (bsf.org.uk) Alex is the founder and CEO fo…

  121. Processing Stages

    food preservation and processing Food preservation is a key part of food processing. Preserving food is a form of processing it, and many o…

  123. Fruit flakes with out corn

    Now I'm pursuing M.SC FOOD TECHNOLOGY we want to develop a product we have to choose a fruit flake for our products development we want to…

  128. Packaging Grammage method

    Hey, I need guidance about grammage of corrugated box, cardboards and plastic foil -How to calculate? -Used same method for all three or di…

  129. Sodium Nitrite and Caramel Flavour

    Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild car…

  130. Looking for food science bloggers

    Hi Folks, We are looking to partner with food science bloggers, who can write on common topics in bakery, confectionery ice cream formulati…

  131. Free fat solids of whole milk powder

    Where i can find in bibliography the free fat solids of whole milk powder or any other product, like chocolate or butter. Any link to read…

  135. Frozen waffle

    Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Havin…

  137. MicroThermics at Supply Side West

    Viva Las Food Ingredients North America! Come see MicroThermics new innovations, at Supply Side West in Las Vegas on October 27th and 28th…

  142. Opportunity

    Hi Food science and Food Engineer, I am looking for members (Master students preferably) to join my team for this online competition (Food…

  143. Garlic Paste

    How to avoid greening of garlic paste in industrial scale?

  144. Baked Banana Chips

    Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D…

  148. Formulation

    Guys i want to learn about formulation, and to make recipes from zero, you guys have something that i can read or if you know where to star…

  151. Food Preservation

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

  152. Sweet Cookies

    Hi everyone 👋 We need help to increase the volume of cookies without increasing the weight of it's. Please give better suggestions. Thank…

  154. IFT FIRST Virtual Conference

    As Ricky Bobby says, "If you ain't FIRST, you're last." MicroThermics will be presenting: UHT/Aseptic Processing Considerations for Low Aci…

  156. Chocolate fortification

    How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality

  159. 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…

  161. 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…

  162. Wellcome all

    Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know what is new I have exp…

  163. Viscous Product Processing Webinar

    Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing START DATE:7/1/2021 START TIME:2:00 PM EDT DURATION:60 MINUTE…

  164. 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…

  165. Pomegranate syrup

    Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even though the brix val…

  169. Lactose Free Probiotic Frozen Yogurt

    I have attached the details of production and benefits of lactose free probiotic frozen yogurt. Lactose Free Probiotic yogurt-1.pdf attachm…

  170. Plant based sea food

    Hi, I'm working on plant based sea food and trying to achieve the texture of an actual animal product. Can anyone suggest me how to increas…

  173. Tomato paste

    hey, i'm using cold break tomato paste for cuisine and iam using this in ketchup manufacturing plz suggest? so it is quality and economical…

  175. Plant based oat milk

    Hi guys, I'm developing an oat milk but I'm facing problems wrt foaming and application. It gets bitter when mixed with coffee. Is there a…

  176. MicroThermics 2 Minute Video

    https://vimeo.com/517421989 MicroThermics is the global leader in small scale UHT/HTST/aseptic processing, and we just came out with a 2 mi…

  181. Fortification fish in tortilla chips

    Hi, I am azizah. From Indonesia. Now I am final year student in Food technology. My research about fortification spyraena jello fish in add…

  182. Color issues in milk desserts

    Hello, Please can you help me to find a solution for my problem related to milk color. Dessert prepared from milk like rasmali etc is therm…

  184. Mango Juice issue

    Dear all, My Mango juice with 12% Mango pulp and pectin as stabilizer has been separated with in 5 months as clear liquid and formed a kind…

  185. Project for food industries

    O group with me, a research is coming out, I wish someone had a new idea about manufacturing products or making use of waste in the field o…

  186. Brain storm

    Hi everyone! Currently I work at a fruit company as a Food scientist. I would like to know what you really think about using Monk fruit pow…

  192. Determine drying kinetic

    Can everyone teach us to determine drying kinetic of product? We have weight of product versus time and also Moisture content versus time.…

  193. Scholarships

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

  195. 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.

  196. 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…

  197. 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…

  200. QMS Survey

    Hello All, My company iMonitor specializes in building software for the food industry as a whole. We are currently building feature set to…

  203. Tenderization of chicken

    Diethylstilbestrol is a synthesis, non-steroidal form of estrogen hormone. It is used in broiler chicken as feed adjunct or as an animal im…

  204. What is food coloring agent?

    Hey food technicians! I recently found myself with allergic reaction because of coloring agents. Later, I found that in my residental area,…

  205. Oil and fats adulteration

    can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared spectroscopies

  206. Open Ended Question

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

  207. Food Adulteration - A Rising Problem

    Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most importantly Here I dis…

  208. 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 😄

  209. 6 Free Webinars

    Hey guys, I've just put 6 of our webinars that we conducted for the Australian Institue of Food Science and Technology (AIFST) on our websi…

  210. 3D Food Printing

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

  215. Root cause Analysis

    Hello guys can someone volunteer and take me through the commonly practiced Root Cause Analysis methods in food industry as a way of identi…

  220. 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…

  222. Executive Diploma in Halal Industry

    Halal Research Council proudly announce “ Executive Diploma in Halal Industry ”. Objective of this online program is to provide a comprehen…

  223. Food safety and manufacturing GPM

    Can any help me with guidance on how to write a food safety report for a fictitious food manufacturing company or where I could find exampl…

  224. 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…

  226. 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…

  227. 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…

  233. Edible water bottle

    EDIBLE WATER BOTTLE Food is an inevitable part of humans’ life. So, globally food processing industries are the fastest growing industries.…

  234. Molecular Gastronomy Help!

    Hello, I am trying to make some thing with Molecular Gastronomy. My Question is an project that is made with the Gastronomy Spherification…

  235. 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…

  240. Food conferences

    Hi, I am new here and I am happy to join you all. Please I need recommendations for food science and technology conferences organised by un…

  243. FSSC and ISO

    What is the main difference between FSSC 22000 and ISO 22000? Which one is better and which one has a limited scope? I Need a complete comp…

  246. When to make wine

    Can wine be made from fresh grapes in winter? I would be glad if you help

  248. ATP increase after sanitation

    I am facing a problem in ATP bioluminescence. After washing a surface, the ATP decrease. Then the same surface is sanitized by alcohol and…

  249. Best before and use-by dates

    Understanding 'best before' and 'use-by' dates on food labels and how you must treat them differently. Food may contain bacteria and if sto…

  250. Most interesting food fraud case

    Is there anyone can give an example about food fraud in history which is really different and interesting than other cases. As to understan…

  251. Intended Use of Food Additives

    Extending the shelf life of foods, improving the sensory properties of foods, preserving the food, quality characteristics, preserving the…

  255. Water processing

    Can I get the detailed information about the water process procedure in water packaging industries.

  256. Coagulation of Casein

    In many countries where milk production is high, a significant amount of milk is used for cheese production. The most important factor dete…

  258. Food science sabbatical

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

  261. Energy savings in the company

    Hello together, what kind of energy savings do you do in your company? For example: Pipe insulation, prevention of leakages, motion detecto…

  262. How can we increase shelf life

    how can we increase shelf life of indian desserts without increasing sugar levels or increasing hardness by cooking more

  265. FSSAI Annual Returns Process

    HI All, Can some one please let me know the process to fill the FSSAI Annual Returns for the Previous years 2018-19. I have Form D1 and For…

  269. Process in Food Industry

    ANYSYS AS It is one of the CFD programs which are used in the design phase of the process and equipment used in the food industry and based…

Best discussions tagged food-science

High-signal #food-science discussions selected from replies, views and recent activity.

  1. What is the differences between HACCP and HARPC?

    Food Safety · 3 replies · 10247 views · updated 2026-06-25

    Hello dear food science lovers: slight smile: I am waiting your opinions about topic. What is the differences between HACCP and HARPC?

  2. Fssc 22000 Internal audit questions

    Food Safety · 49 replies · 5966 views · updated 2019-10-07

    Do you have any internal audit sample that cover all FSSC 22000 necessities? If yes can you share with me?

  3. Food Formulation and Nutrition Labeling in Google Sheets

    Nutrition · 13 replies · 6907 views · updated 2026-06-25

    Hello Fellow Food Scientists, Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. Nutrasheets can: - Create formulas, strea…

  8. Food safety and manufacturing GPM

    Food Safety · 8 replies · 3015 views · updated 2020-03-06

    Can any help me with guidance on how to write a food safety report for a fictitious food manufacturing company or where I could find examples, please?

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