#food-technology

Research opportunities

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

How to read nutrition facts in food labelling?

Food labels are a legal requirement that every manufacturer need to provide information to their consumer. They provide a piece of brief in…

Isomalt saccharides

Now this is an interesting fiber.

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shri…

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Abstract Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was,…

Mycotoxins analysis using NIR technology

https://foodsafetybrazil.org/gerenciamento-de-micotoxinas-via-espectroscopia-nir/

Goldenmorn or cerevite production

Greetings Group Members. Please I need some explanations on the production of goldenmorn or cerevite. Thank You

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?

Suppliers for cream liqueur base

Dear All, I am looking for suppliers of cream liqueur base which is alcohol stable. Preferably from India or Africa. Thanks.

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…

New product development using oleosome

Hello, community, I'm on the verge of my project. So I have to prepare a new food based on oleosome. As you guys know, oleosome has the sam…

Plasma Technology In Food Preservation

Food preservation methods have recently become one of the most frequently discussed issues. One of these preservation methods is microbiolo…

Manufacturing of Potato Chips and its Quality Improvement

Abstract of Article The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of…

The Effects of Supplementing Ingredient Optimized Whey Protein Isolate

Abstract It is common practice for many athletes and active adults to use protein supplements to enhance gains in lean muscle mass, and whe…

A video about gelatine

A video about gelatine

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…

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…

Nutracuetical formulation development

Hi there! Can anyone guide me on this topic?

Plant based meat alternatives by cooking extrusion

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!

Non thermal processing (Pulsed-light) of fruit juices

Hello everyone, I'm working on pulsed light processing of liquid food products. I came across the upper limit for the pulsed light irradiat…

Fish processing technologies

Hello, any relevant article here for fish processing technology from farm to fork?

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 […

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…

Research ideas about processed cheese

I have plan to do research on processed cheese. experienced colleagues Kindly share the valuable ideas for assistance.

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…

Sago processing

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

Ultrasound Technology in Food Processing

Ultrases technology is a new technology in food processing. Ultrases technology is used in raw material disinfection of fresh cut products,…

Avoiding the Browning of Freeze Dried Lime Slices

Would you have any suggestions on extending the shelf life of freeze-dried lime slices, which is shortened as a result of browning?

Bread design

Hello everyone... I'm doing Small bakery unit. Now I'm interested to launch bread. Please give me recipe.

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…

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…

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…

Low GI bread

Hi everyone! Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a very lower amount of…

About the recipe of biscoffe cookie butter spread

hello every one, do you have any experience on the recipe of cookie butter spread? i want to work on it recipe, but i dont have any experie…

Pop-corn salt

Hi guys What is the percentage of salt added for the production of salted popcorn, please?

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…

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!?

MicroThermics for small scale thermal processing

Hello there, My name is Eric Schraibman with MicroThermics, the global leader in small scale UHT/HTST/pasteurization thermal processing. If…

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…

Role of %RH in product shelf life studies

What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.

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…

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…

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…

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…

Looking for feedback from people who created a smartphone app

Hello everyone! I want to create an smartphone application that helps the user to adopt an healthy diet. If you have created a smartphone a…

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…

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…

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…

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…

Proximate analysis of curcuma aromatics

Need an average proximate analysis of curcuma aromatica like moisture content. Ash. Crude oil.crude fiber etc

What is annealing process and how it is changing the starch property for final product?

What is annealing process and how it is changing the starch property for final product? Kindly explain with one such example of food produc…

How to make non-dairy whipping cream without homogenizer in lab?

how to make non-dairy whipping cream without homogenizer in lab?

Product development

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

Chicken cooked ham

Hi everyone! Not sure if this is the right place for my topic, but anyway... I am looking for a recipe for cooked chicken ham, made from br…

Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?

Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?

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…

Instant filter coffee decoction processing and packing

Can some one help me for instant filter coffee decoction processing and packing.

Role of water in meat processing after slaughtering

Hello can someone help me.We know that water has the main role in meat after slaughtering, I want to know whats exactly the role of water h…

Ingredients to be used for low GI bread

The cost of the product is one of the main concerns. We try to develop a bread which could be sold at a price where normal local wheat brea…

Bread manufacturing

Which preservative is better for bread?

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…

Is it possible to make instant curd? Do anyone have idea about it?

Is it possible to make instant curd as like as instant milk (by milk powder)

Manufacturing process about non-dairy whipping cream?

Can any one help me with manufacturing process about non-dairy whipping cream?

Plant milk in to curd

There is any chance to convert plant milk in to curd?

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…

Starch based biofilms

Hello everyone, I am producing starch based biofilms, from wheat, corn and tapioca starch. I am facing difficulties with tapioca starch and…

Please suggest some ideas on utilization of byproduct for food grade packaging

Assaalamualikum to the people out there, currently i am doing BS in food science and technology and i need some ideas on product developmen…

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.

Breading coating matrix with poor adhesion in a chicken nuggets substrate

What can be the causes for the breading coating to release easily from the chicken nuggets substrate? Considering a pre-dust, batter and br…

Process of making lemon juice concentrate

Hello everyone, any body knows process of making lemon juice concentrate with there fssai standard? Please help me.

Craft Beer production

Learn to about new production of beer. Craft beer by different country style. Taste, flavours, brands, colour, etc.

Newbie looking for advice

Hi all, I am very new to the food tech scene. I am looking for any advice on anything I should look in to or learn. I have been a food tech…

Effect of fermentation and germination of horse eye bean powder

I was given a project topic on horse eye bean (Mucuna urens) can you please help me?

An unique platform for food science and technology

FEOPLE is an unique platform, there is no any similar platform focused on food science and technology globally. It is the largest online fo…

Helping out a future Food Science Graduate

Hi all! I'm conducting a research project for my dissertation on how packaging and emotive language can influence consumer perception of me…

Cake industry

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

Wheat flour fortification impact evaluation study

Please share your thoughts

Fry Shortening Reduction Innovation and Bakery Savings

There's an upcoming webinar titled, " Fry Shortening Reduction Innovation and Bakery Savings" that looks interesting: https://xtalks.com/we…

Vanilla Muffin

hi everyone, i'm working on a dry Muffin mix recipe, that will be ready to use, i used these ingredients, the visual aspect of the muffin w…

Request for Reference Materials: Compound Chocolate Manufacturing

Good day FST Colleagues, Will it be possible if you can please share your reference materials (preferably electronic copy) in relation to C…

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…

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…

What are the new areas of research in Food Science and Technology

I am a Post Graduate student in Food Technology, want to know what are the new and emerging areas in Food Science and technology on which o…

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…

Best way to mix Alginate with vegetables pure

What is the best practice, percentage for making hard cubes from vegetable and fruit pure and dry them after?

Why people chose other pea for research rather than soy?

While i think soy is the best source and easy to grow and super cheap, but the problem is always on the bad beany flavour. Even it's hard t…

Alternative drying technology for freeze drying

Dear All, I am working on crispy sweet corn snacks (corn kernels). Currently it is freeze dried. Although the product is of great taste and…

Vegetable waste utilisation as sustainable food products

Please provide innovative ideas to use vegetable waste as sustainable new food products development

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

Shelf life for wheat flour

Hi team, How we can increase the shelf of wheat flour

Seasoning Granules

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

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…

Plant based heavy cream alternative?!

Hello I am looking for ways to replace dairy based cream for plant based one. I am aware that they already exist but they either contain mi…

Uniform mixing of ingredients in powder form

Hello Bromos, I am developing nutritional powder that can be mixed with water or milk as like Bournvita, complan etc. In the mix, I have to…

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…

Food storage

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

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…

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…

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…

Cranberry products

We are Made New Product Cranberry Juice but that Cranberry Pulp how to purchase Vendors details. Kindly Suggest and share details.

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…

Gummies: how do i keep my gummies from melting?

Hi here, I would have some help storing gummies. I made a lot of gummies (with CBD) for some client in Europe, in the laboratory texture wa…

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…

Question about tetrasodium pyrophosphate decahydrate

Hi Guys, Just a quick question about TSPP. We source an ingredient called tetrasodium pyrophosphate decahydrate, whose formulation is Na4P2…

KIND/Clif nut butter filled nutrition bar

I am developing nut butter filled nutrition bar similar to KIND/or Clif chocolate peanut butter filled energy bars. Can some one please hel…

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…

White dots on Soy drink's surface - Does anyone knows why?

We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the…

What is the secret to making good chocolates?

What is the secret to making good chocolates?

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…

Carbon dioxide sugar

Hello friends. Does anyone have any information about the exploding candy process in the mouth that children use as entertainment? Although…

Ingredients used for energy bars

Hi, I thought of doing project in energy bars. Wat ingredients can I use. Any suggestions.

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…

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…

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…

Non-dairy whipping cream frozen

Low fat Whip topping cream (below 10 % fat) is not properly stable after whipping can we increase it.

MSc. FST research topic needed (Product development)

Hello senior members. I am the student of MSc. FST. from Pakistan. I am in trouble in choosing research topic. Can you please suggest me a…

Starting an Application Lab, need suggestions!

Hi FST Desk folks, We are looking to open a lab for Application trials purposes only. I was finalizing on the list of equipment that we nee…

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…

New coffee products

These days there is a new trend in coffee which is freeze-dried instant coffee cubes. These are quite portable and don't even need a comple…

Soya milk cream separators

looking for help in separation of cream from soya milk

Finding a place to buy these things

Can anyone suggest me a place to buy some food grade chitosan and Sttp?

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…

Preservation of herbal energy bar

I'm doing a project on herbal energy bar. I have use dates, oats, banana, sesame seeds, peanut, ashwagandha and honey to make bar. How can…

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…

How To Make CHOCO Milkshake without Deposit On glass bottles

Kindly give Solution for choco MILK shake product development

Multigrain crackers

Hello, We are preparing multigrain crackers from wheat, barley, sesame, ots, soy and flax seed. How much proportion of flour should I take…

The India Smart Protein Innovation Challenge

ISPIC 2021 is here! 💡 “Smart protein” — meat, egg, and dairy alternatives produced without industrial animal agriculture but rather throug…

Carbonated protein drink

Anyone have an idea about wat will be the best ingredients to be added to make carbonated protein drink.

Garlic Paste

How to avoid greening of garlic paste in industrial scale?

New Product Trends in Cereals & millet

New Product Trends in Cereals Hello everyone. I'm doing a project on Millet, cereals. I'm looking towards new product in millet area. Cooki…

Duck egg formation

How duck egg formed? Is it same as chicken or different?

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…

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…

JOB VACANCY: Science and Technology Manager (remote, within Europe)

Looking for a high-impact food science role where you can change the world? Industrial animal agriculture is at the root of many of the mos…

Food products production manager or asst. production manager, for uae

FOOD PRODUCTS PRODUCTION MANAGER OR ASST. PRODUCTION MANAGER, FOR UAE OUR MINIMUM CRITERIA:- Qualification: BSC (Chemistry), B.Tech.(Food T…

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…

Which country is best in terms of Career Opportunities for Food Technologists?

Greetings all! Hope you're all doing great. I am a budding Food Technologist pursuing my Final Year in Btech Food Technology from India. I…

Spice jam project

We have a spice jam project. Can you give your suggestions? Which spices go well together?

July Webinar on Analytical and Sensorial Laboratory for Plant R&D

Hi everyone! Do you know how the biggest processing crops R&D departments handle their analytical or sensorial tests? Such plant breeders,…

Chocolate fortification

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

Bitter maskers or flavors to compliment?

Hi All, I'm working with some bitter herbal powder (think reishi mushroom) and am having a hard time coming up with how to mask it. I've tr…

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…

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…

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?

Best way to apply spice flakes on cold dried fruits

Hello dear friends!: man scientist: Can you share your thoughts and/or experience on this matter: Given Coating machine. Dried fruits in si…

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…

Manager of Talent Engagement & Operations

Counterfactual Ventures is an all-in-one VC fund, R&D institute, talent sourcing firm and startup incubator aimed at transforming food syst…

Legal requirement

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

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…

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…

November Webinar Series Invite for UHT/HTST/pasteurization aseptic processing for R&D

HI everyone. MicroThermics is putting on a series of Zoom webinars that this group may enjoy. To register: at https://microthermics.com/web…

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…

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…

Fruit / vegetable based functional product

I want to design a fruit and / or vegetable-based functional food product that has positive health effects. What re your suggestions?

Sausage hard problem

Hellw everyone, I am facing a sudden problem. After fry in oil chicken Sausage outside becoming very hard but inside is okay. I do not use…

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

Product Development of Idli and dosa batter

How does Idli and Dosa batter have its shelf life extension? As its a fermented food product..it won't stay for more than 4 days.. It gets…

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…

March 2021 Webinar Series: UHT/HTST/pasteurization aseptic processing

MicroThermics March 2021 Eastern Hemisphere Webinar Events.pdf attachment (496.3 KB) MicroThermics, the global leader in small scale UHT/HT…

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…

Looking for answer

Is papain work for cooked meat?

**Funding opportunity** - Alternative proteins

The Good Food Institute's competitive research grant Request for Proposals has just launched! This year we are focusing exclusively on prop…

Instead of sunflower oil which oil could be used as emulsifier

Instead of sunflower oil which oil could be used as emulsifier please give a valid reason also

Looking for elite researchers for alternative protein venture fund

Head of Science & Technology Counterfactual Ventures (CFV) architects high-impact alternative protein startups to enable a maximally sustai…

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…

Vitamin C lyposome

Has anyone innovated vitamin C lyposome, need some guidance on this.

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…

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…

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…

Regarding food safety

Can anyone tell international regulations of frozen snacks in any 2 countries?

Food Innovation Lab Equipment Spotlight: MicroThermics Thermal Processor

https://www.ncfoodinnovationlab.org/microthermics-thermal-processor We are also conducting a live event at Food Ingredient Europe Connect n…

New collaborative research tool for food scientists

Good afternoon, and hope you are well. I have an exciting new food science resource to share with you. A bit of background: The Good Food I…

Suggestion about Almond roasting on salt

Hi, I am trying to roast almond on a pan on salt (no oil added) and found to be cracking at high temperature (above 140oC) though texture f…

Oil darkening during Refining process

Hello all, I am working on new type of oils and fats which has very good emulsification properties for personal care application. It can re…

Wheat milling proccess

Iam interested start wheat mill what and all requirements for government legal approaches and legal documents. any body suggests pls..

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.…

Cultured Meat - A new era for meat science

Cultured meat refers to cells grown in vitro to form meat products for human consumption. The idea is to produce meat in a manner that is m…

Reg. Join this group

I am very thankful that I became member of this Food Science & Technology desk. Regards, Dr.P.R.Meena pH.D. (Food Sci.&Tech) BHU, Varanasi,…

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.

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…

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…

Artificial sweeteners

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

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…

Determination modelling mathematical of drying

We have data on drying food. The data include initial moisture, initial weight of product, final weight product and time of drying. We can…

Thoughts on the future of 3D food printing?

I'm currently doing my thesis project on assessing consumer perceptions of 3D printed foods. How do you think of 3D food printing and what…

Fiber Optic Sensors for Temperature Monitoring in Microwave Digestion

Microwave digestion offers high-pressure & temperature systems in order to increase reaction rates and decrease digestion times for sample…

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…

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…

System Design in Accordance with the rheological properties of pasta dough in a tray dryer

Pasta, which is widely consumed in the world and in our country, is an important food item. The most important feature that distinguishes p…

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…

3D Food Printing

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

What is the doase of sodium carboxy methyle

Hello friends I have a question for you if you have idea then please let me know What is the doase of sodium carboxy methyle cellulose Pota…

Rework about caramel chocolate process

Do you have any idea about rework of caramel, how can we make it. how can we seperate from chocolate to caramel can you share me your exper…

Specific gravity method

What is specific gravity method of food analysis and it's applications.

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…

Webinar - Food Security in the Novel World – Coronavirus – 06 April 2020

In this webinar, Quality Associates Director Dr Andreas Klieber discusses the impact of coronavirus on current food processing and its impl…

Olive oil - thesis

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

Gallic Acid Equivalent Curve for Total Phenolic Content?

In determining Total phenolic content of any food sample, How can we prepare the gallic acid standard curve? How to prepare stock and worki…

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…

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…

Yeast and mould limit

Can anyone tell me what's the limit of yeast and mould in ready to eat food?

Final year project

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Recent development in food science and engineering

Please I need recent developments in food quality, food processing and food Engineering up to 2020

Implication of Novel Coronavirus (2019-nCoV) on Food Processing

Implication of Novel Coronavirus (2019-nCoV) on Food Processing Dr Andreas Klieber – Managing Director QAPartners The current Novel Coronav…

Utilization of the seeds of the fruit of Amlok or Date-plum?

I am curious if there is any possible utilization of the seeds of the fruit of Amlok or Date-plum (Diospyros Lotus). Does anyone know or ha…

Looking for food science job

Iam a holder of diploma in foodscience and technology From Kenya east Africa Iam looking for ajob Kidly assist

I want material about Catering

I want Material about Catering, please

International Conference at OSMANIA UNIVERSITY, HYDERABAD

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Is it required or necessary to fumigate the rawa's before packing in the pouches? Is it authorisied to do as per fssai norms and regulation…

Anthocyanin

What is the anthocyanin?

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

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…

We would like to invite you and your Group for Food Conference in Rome, Italy held during July 13-14, 2020

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Grams to ppm

We use 250g color in 232 kg batch i want to convert colur in ppm kindly help me.

Dried Fruit

Hello. I am interested in fruit drying technology, how do you see fruit drying by microwave dryers (vacuum, chamber) in factory, as I have…

2nd International Conference on Food Technology and Nutrition

Food Technology 2019 invites participants from all over the globe to attend the 2nd International Conference on Food Technology and Nutriti…

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Suggest me the Article

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Fssc 22000 Internal audit questions

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

Food, Nutrition Security and Sustainable Agriculture

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Checklist of bread and bakery industry

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Wafer dough, wafer cream formulation?

Hi, do you have wafer dough and wafer cream formulation? How is the wafer made?

25th World Congress on Food Science & Technology

Food Conferences is overwhelmed to announce the commencement of 25th World Congress on Food Science & Technology [https://foodscience.foodt…

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…

Cucumeropsis Manni (white melon seed): an underutilized crop

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

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What is your suggestion about fruit in markets? Are they worth it as fruit leather?

Register Certification Association - India - Certification activities and training

Dear Professional, Greetings from Russian Register Certification Association., India! Russian Register Certification Association., India (A…

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…

Hi I want SFDA manual

Hi, I want SFDA manual.

Hazelnut cream defects

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