R&D food scientist

Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins

Source: U.S. Food and Drug Administration Food safety is a complex issue that has an impact on all segments of society, from the general pu…
How to prepare Potassium Stearate solution "soap"

Hi everybody. I am a beginner with emulsifier formulation and I need your help! I have to prepare a Potassium Stearate solution, but I don'…
Ice cream and ice cream manufacturing
Sensory evaluation training

I need to prepare a sensory evaluation training for R&D and QA teams. I was part of a trained pannel but I don't have experience training t…
What should smell of liquid pasteurized eggs?

This is fine. Please how the pasteurized eggs smell should be like? I mean what is good smell? characteristic smell? Bad smell? Spoiled egg…
Career development

Can someone advise on soft skills to learn as a Research and product developer
Effect of kiwi on meat texture

I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment: -marinate steak chunks…
Crystallization of glazed puddings

Hi everybody! I have crystalization problems! We use glaze to cover puddings. The glaze´s composition is 86% powdered sugar and 14% albumin…
Food business

Can someone share me ideal on type of food business you can do with 200k
Mango juice Oxidation Problem

Six months shelf life Mango juice with 12% Mango pulp is getting oxidised note with in 4 months after adding Ascorbic acid also. Please hel…
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…
Plant based meat alternatives by cooking extrusion

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!
How to Determine the Shelf Life of Food

This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food pr…
Prevent crystallization in frozen food

I'm working on a high sugar and fat formula for frozen desserts. I've already had crystallization problems. I tried to improve the formula…