#quality

Pre-defined taste of energy drinks

Dear All, I need suggestions on energy drinks recipe especially what vital ingredient responsible for the DEFINED TASTE OF ENERGY DRINKS. N…

What to use instead of edta in mayonnaise

What additive is there that I can use instead of e.d.t.a in low-fat mayonnaises?

Microbiological Quality of Soft White Cheese

Abstract of Article To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced tradition…

Ultrasound Application to Improve Meat Quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular,…

Anti-Browning Agent in Freeze Dried Lime Slices

Hi, I am in the R&D process of Freeze Dried Fruits and Vegetables manufacturing company. We produce lime slices by using Freeze Drying Tech…

Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Abstract In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demon…

Snacks Manufacturing

I’ve been working in the food industry for the last 15 years in snacks Industries I’ve helped to develop and create some of your favorite s…

Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum

Abstract Honey is a natural source of food with countless health benefits. This study was to investigate the quality of honey from well-kno…

Need HACCP Plan for cheddar cheese

Anyone here That can made me a HACCAP plan for a chadder cheese. Or Some one guide me gow to do it?

How to test for Aunthenticity of I+G and MSG

How to test for Aunthenticity of I+G and MSG apart from sensory test, we are having some fake nowadays here in my local area.

Critical Analysis of Pork QMRA Focusing on Slaughterhouses

Dear, I invite you to read my recent publication Critical Analysis of Pork QMRA Focusing on Slaughterhouses - Lessons from the Past and Fut…

Functional Yogurt by Cofermentation of Milk and Papaya Fruit

This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the fun…

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Abstract Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to…

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…

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 […

Brownish surface layer on Greek yogurt

How can I tackle issues of brownish discoloration on the surface of packaged Greek yogurt?

Natural biologic protection of Ready Meals

Dears. Wondering if anyone here is able to suggest natural bioprotection methods for RTE and RTrH meals? Something that could go alongside…

Olive oil procedure

Is there a procedure to measure the fatty acidity of olive oil?

Formula for making a beverage drink

Hello can someone help me to know the formula for making a beverage drink kindly

Yoghurt analysis

Hello everyone 🥰 I need your ideas, suggestions and recommendations on the appropriate machine to use for analysing the physiochemical pro…

Sago processing

In sago processing industries, settling tank is being used for getting pure starch by adding few chemicals to avoid browning reaction.. My…

Enumeration psychrotropic bacteria in raw milk and its impact in quality of market milk

I need procedure for enumeration of psychotropic bacteria in milk

Litchi flavour soft drink

How to improve my product self life... Please help

What is SOP for determining the Moisture content of Dates and Nuts based energy bar?

What is SOP for determining the Moisture content of Dates and Nuts based energy bar? Is it same like others? @100°C for 3 Hours? Or Any oth…

Raw and pasteurised milk: A comprehensive comparison for consumer

The major difference in drinking raw unprocessed and pasteurized milk is in its bacterial count. In the subtropical and developing countrie…

Is necessity to print nitrogen purged in the pack?

currently we are using the Nitrogen in the Food products while packing for the product freshness, or many reasons. Does FSSAI says the E No…

Phosphorus Pentoxide (P205) Determination Method

Hello, I would like to ask if anyone of you knows a reference method for P2O5 determination. Our lab uses Alkalimetric Titration (based on…

What are the best chemical raising agents used to make cakes?

what are the best chemical raising agents to use in cakes that give the required fluffiness and a light texture? Also are there any replace…

Natural antifreezing agent for Ice Creams

Hi everyone. I'm trying to come up with a plant based ice cream using an ice cream machine/churner. However, the hardening is unavoidable a…

MohR Method (Determination of Chloride Ion Concentration by Titration)

Hi! Where can I get an official procedure for mhor method. Our lab uses this method in our products salt analysis, our work instruction doe…

Spreadable chocolate regulation

Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use? preservative free ad…

Sorting robot for foreign bodies

Sorting of foreign bodies. For contact info visit; http://brix.tr

Bread innovation

Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

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…

Lab / Test to identify mono - and polysaccharides

Hi! Does anyone know of an affordable option for identifying the monosaccharides / polysaccharides in a gum? I have a gum that I can’t sour…

23rd World Congress on Food and Nutrition Science

Every year, globally Conference series LLC organizes series of International Food Science Conferences,, [Nutrition Science Conferences] and…

Mould growth on frozen chicken

Hi all, we have frozen whole imported chicken stored at -18 to -22oC, the chickens are within shelf life dates and proper storage requireme…

Which yeast used for cashew apple acetic fermantation

i want to make cashew apple vinegar

Sticking of Baking Plates during wafer operation

Dear Scientist... I need an urgent help. During production run of wafer sticks, the dough sticks on the baking plates.. This has led to low…

What can we do about hard candies that moistured?

Hello Everyone! I would like to ask a question. I work in a factory that produces hard candies and Turkish delights varitery. In summer sea…

Humidity of maamoul processing area

Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

Meat and meat products Processing

Hello professionals, could someone willingly assist me with any related SOPs for cleaning and sanitation in Meat processing plant. As well,…

Food Fraud & Defence Threats - Closer to Home Than You Might Think

Food Fraud and Food Defence Threats – Closer to Home Than You Might Think by Dr Andreas Klieber, Quality Associates - Australia pH: 1300 73…

What is TACCP?

PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food Standards Agency to pr…

Why did my soy pudding separate in the fridge?

Why did my soy pudding separate in the fridge? There is a water layer at the bottom after refrigeration. The ingredients in the pudding are…

Unrefined Edible oil

Hello guys So I have been thinking of edible oil pressing and filtration without the refinery process. Will the product(oil) be stable for…

Wanted auditor from Iceland

Dear all, I am searching for food safety auditor located in Iceland. Please share with me contacts if you know such a person!

Use of dextrose in heat resistant chocolate

Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?

Confectionery Hard Boiled Candy

Hi, can anyone suggest how Hard Boiled Candies can be Reworked efficiently without using the laminated in the Rework Tank? Currently Using…

Quality of Honey

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

Cake different taste

Hi, i have my own cake brand in india Cake Galaxy. I want make different taste of cakes. every one using commercial primix, so most of cake…

Preservation of Salmon Eggs (not for consumption)

I was wondering if any of you could humor a question I have regarding the preservation of raw salmon eggs at room temperature. I am interes…

La densité de chocolat

Svp comment on peut mesurer la densité de chocolat

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…

Can I sterilize a salami, what conditions would it be?

Can I sterilize a salami, what conditions would it be?

Increasing the titrable acidity of fruit bars

Hi, We are developing a fruit bar, we are trying to increase the acidity of the fruit bar from 1.0% to 1.2%, by the addition of citric acid…

Strawberry instant favoured powder drink

Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with t…

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…

Yeast or other starter culture in Idli fermentation

If we plan to use yeast or any other starter culture to ferment the dosa/idli batter, is that considered has use of preservatives and not 1…

Designing a Food/Water Microbial Testing Lab

I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need a…

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…

Career Opportunities for food technology professional

Hello everyone Hope you all are safe and healthy My topic is somewhat different I don't know whether I should speak it on this platform or…

Why does the shellac peel off after it has dried on dragees?

Why does the shellac peel off after it has dried on dragees?

Artisan wine production

Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. After some research I have come up with t…

Strawberry yoghurts without bleaching?

Please what is the best organic strawberry colour that can be used for strawberry yoghurts production without bleaching of the strawberry y…

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…

How to solve Spoilage in milk products

Food Safety Supervisor training

I'm working with Centre for Public Health and Food Safety and if food handlers/ caterers/ managers/ supervisors/ professionals need assista…

Advance Manufacturing Training FSSAI-FOSTAC

Greetings from Centre for Public Health and Food Safety (CPHFS) ! A call for Manufacturers and Supervisors managing products and their qual…

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…

Food quality

How could I use UV - VIS Spectrophotometer in food quality?

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…

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…

Controlling mold growth in tortilla wraps

Hi All, Warendo, from Papua New Guinea. We have just started a new line of product, which is plain Tortilla Wrap. I am now running a shelf-…

Gummy Candy! (Need sugar or not?)

Hi All! What can we put to make Gummy Candy rather than sugar (let's say we want to make sugar-free gummy candy)? And why?

Job roles and skills requirements

Hi, I would like to know what are the options that we have with applied food safety and quality management? And what are skills required fo…

Shrimp ammonium smell as an effect of drying

Hello! We are developing a new shrimp product using vacuum microwave drying. The shrimp is top quality consumer grade shell-on. Nothing spe…

Legal requirement

hey, is their any legal requirement of fried onion product related to categary name, product description etc according to FDA?

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…

Using soy protein and soy lecithin in meat

hey, can i use 30% soy protein concentrate in beef patties for good textures without affect flavor or i use soy lecithin 30% in beef pattie…

Retain white color in sweets

hey, which additive is used to slow down browning reaction in canned sweet products

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…

Mango pulp usage and standards

Hey, I have mango pulp which has 24 brix and 0.84% acidity Is this mango pulp is used for food juice, necter? And if this pulp have further…

Preservatives

Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredie…

Why would bread and buns smell and rot in few hours

We've been using a premix improver in bread and buns for a year now it is the only product We use in common.Few weeks ago, our bread and bu…

Parboiling of Rice

Advantages and Limitation on quality

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.

Artificial sweeteners

What all could be the side effects of artificial sweeteners in whey protein supplements rather than flatulence and bloating?

Mycotoxins: Management and innovative tools for detection

Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe…

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…

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?

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…

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…

REMINDER: Neglected and highly critical Food Safety measure. (Human Hair)

REMINDER: Critical and highly neglected Food safety measure. hashtag Human Hair as a physical and microbial contaminant. -Any foreign body…

Education on Food Technology

Dear all, Hope you are doing well I am kindly asking if someone could help me with an opportunity to continue my studies on Quality Assuran…

Fake alcohol

How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or illegally produced alco…

Please suggest me book about chocolate technology

Hı, Could you suggest me book about chocolate technology

Biological Methods of Cereal Preservation as a way to curbing food insecurity

A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endos…

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…

Effect of vacuum packaging on fruits milk and vegetables products quality

I need effect of vacuum packaging on fruits milk and vegetables products quality, can anyone help me?

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…

I want material about Catering

I want Material about Catering, please

Being a member of ERA-NET Cofound consortium

lets try it

Has any one is working on nano bio sensors?

Food safety and analysis

Food, Nutrition Security and Sustainable Agriculture

http://bit.ly/FoodConference2019 The 1st Edition of the international conference on FNSSA is organized by the Agro-Food Industries Alliance…

Cucumeropsis Manni (white melon seed): an underutilized crop

A research work on white melon seed defining it's nutritional properties and value.

Food safety as a service

What is your first thought when you hear "food safety as a service"?

Important points of BRC 8.0 version

What are the important points for the companies that will be audited from BRC 8.0 version ? First of all, the quality policy should be upda…

Hazelnut cream defects

Hello, Could you advice sources related to defectings of hazelnut cream and white cream?

What is quality key

Quality works if any company can express the quality knowledge for each employee. It is not only quality departmant responsibility.