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#product development497#food safety156#announcements19>general296#nutrition27#packaging20#education59#career19#library113#ingredients34#consulting13#dairy31#culinary1#technology45#food chemistry47#food additives13#bakery20#regulations28#news9#chocolate12#sponsors

General

This a general category that you can discuss about food science and technology.

  3. Educational

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

  4. Food Product Development!

    Dear all, Could you please kindly share the related handbooks of food product development! Thank you!

  6. The NOVA Food Classification System

    NOVA. The star shines bright NOVA is the food classification that categorises foods according to the extent and purpose of food processing,…

  9. Homogenization

    [chat quote "Yousuf;245;2024-02-12T09:49:17Z" channel "All Members" channelId "15"] Hi friends, facing this issue in fruit drink. Need help…

  14. 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…

  17. Wafer industry

    Hello dear friends, do you know of a source that explains the production of wafers in detail?

  20. Jelly like cocoa butter

    Hi, would like to know what causes the cocoa butter to turn cloudy and have a jelly like appearance. They jelly remains even when the cocoa…

  21. Bromatology

    Hi all, Is there a branch under name of Bromatology in your country?

  23. Water purification

    Hello fellow food technologists and scientist Can someone explain the principle behind the separation of impurities in water by boiling pro…

  25. 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…

  29. New Methods in Milk Storage

    While thermal processes such as pasteurization and sterilization are commonly used for the inactivation of microorganisms during the produc…

  30. 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…

  31. Food storage

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

  32. 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…

  34. Jelly bean

    Hello, I want to develop jelly beans, but when I add the flavor I will add the jelly beans, at what degree is the phase added, I would be v…

  35. Shelf life extension of papad

    Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in Ind…

  39. EU Food Labeling Resources

    Informative short video about where to find information about EU food labeling rules: EU Food Labeling Resources

  41. Paid survey in Turkey on Sweeteners

    Hi everyone, I'm working at a consumer research company and we currently have an online paid survey in Turkey on sweeteners' perception, so…

  42. About the General category

    This a general category that you can discuss about food science and technology. Please be careful about copyrights while writing your opini…

  44. Less Known Sweetness Enhancer - MAG

    Has anyone worked with Mono Ammonium Glycyrrhizinate? It is a sweetness and flavour enhancer, I recently came across this. But, is it curre…

  45. Coffee production

    Hello, I started working in a coffee mix factory and would like to know more about coffee mixes and mixers and enquire if anyone has inform…

  46. Cellular Agriculture

    Wanted to see peoples thoughts on this topic. I know it has been brought up couple of years ago, and i am interested to see what is the sen…

  48. Wet wipes processing

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

  51. Carbon dioxide sugar

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

  52. 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…

  56. Microbiology

    Hello, I wanted to know if the bacteria Corynebacteria need any enrichment before the inoculation in the Blood agar.

  60. Titrable acidity

    How to determine titrable acidity in fatty food like butter atOptions { 'key': '6632be4d230e63f0ddcff49464393201', 'format': 'iframe', 'hei…

  65. 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…

  68. Hello from FST desk group

    hello @Roy, Its been a while @Roy is not active in the group for last few days. We hope you are doing good, and probably some busy period o…

  71. Turkish standard for Boza

    Hi everyone! I'm an italian student and I'm writing an essay about Turkish beverage Boza. I found the Turkish Standard for it on Regulatory…

  74. Food Supply Chain Management

    Hi everyone! Trying to reach out to people working in fscm sector as Quality Assurance Professionals. Pls connect.

  77. Analysis of Annona Squamosa

    Hi food scientist and technologist please can someone help me in the analysis of Annona Squamosa... Am working on a project on it. Thanks

  79. Scaling Up Thermal Processes Webinar

    Scaling Up Thermal Processes Webinar. With UHT/HTST/pasteurization and aseptic processing it is a huge step to go from the R&D bench to ful…

  80. Anyone using E471 in biscuits

    Hi, We are traditional biscuits manufacturer which have high fat, milk content looking to extend shelf life and taste. We make biscuit vari…

  81. 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…

  86. Food Preservation

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

  87. 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…

  89. Paneer quality

    What is region of foam generation in paneer child water tank.plz give me suggestions

  92. Leaf extraction

    I need to extract of some phytochemicals of leaves with ethanol. What should be the ethanol concentration?

  94. Food quality

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

  95. Understanding Coffee Flour

    Hi, I am trying to find some knowledge on coffee pulp flour or coffee flour to make biscuits and other products. I see only a few articles…

  96. 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…

  98. 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…

  99. 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…

  100. MicroThermics 3-D Virtual Booth

    Why wait? One month until the Institute of Food Technologists (IFT)] virtual conference July 19th thru 21st, and come to www.microthermics.…

  103. Beer filtration

    Hello, I want to make a beer filtration experiment in laboratory conditions, and I want to use filter powder, Can you give me advice How to…

  104. Dairy suppliers in UK

    Hello everyone, pls suggest a good dairy in UK for dairy based creamers, SMP and WMP supplies. We are developing tea lattes and need them f…

  107. What do you think about GMOs?

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s…

  108. 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…

  109. Food products from Ukraine

    Hi. We are company MALYAS from Ukraine. We sell agricultural products from Ukraine to the whole world. I understand that everybody here is…

  111. 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…

  112. Water analysis result

    Please can someone help me with best ways of treating high salinity and hardness in treated water being used for cooking. I also discovered…

  114. Legumes heat treatment

    Good day professional, I'm trying to treat legumes through freeze drying, due to off-flavors, bad odours cause by the presence of certain e…

  115. Nigeria cocoa beans for sale

    I have cocoa beans for sales...please interested people should indicate interest or help link me to companies that will buy.

  116. How to find Hue angle of fruits

    Hi, Please let me know how to find hue angle. I need hue angle of fuji apple fruit. how i can calculate its hue angle. And what is its hue…

  118. Marketing food products online

    Any advice on how to market food products derived from food product development online? And how to attract investment to it given its in Ug…

  121. Infusion of salt in ghee

    How can we infuse Himalayan pink salt in ghee without using water? I tried whisking salt into ghee but the problem is while filling the ghe…

  122. Project proposal

    Topic: proximate, antinurtritional nd pasting properties of fufu made from sweetpotatoe nd cocoyam flour. Please I need help on how to writ…

  125. Technical Report

    Hey guys I’m trying to write a technical report for a cake, I’m searching for a real example, can you point me in the right direction please

  127. Vegan product

    Hi guys im actually a student I would like to innovate something which is fully a vegan based product. So can I get your suggestions like w…

  128. A cup of coffee

    hi, I am azizah and interested about cold coffee. BTW I am from Indonesia, there are arabica coffee and robust coffee. Most people using si…

  130. Sweet potato beer

    Please suggest me information and guidelines for making SWEET POTATO BEER AND BREWING TECHNIQUES.

  132. Auto biscuits line

    I am vary excited to hard working Auto biscuits plant products Development working. Because all products problems and daily problems solvin…

  137. The Food Safety Foundation

    Hello everyone! I have started a website to collaborate on food safety. You can check it out here. https://www.foodsafetyfoundation.com/ Th…

  140. Please help me with my contract

    Hello all you amazing food scientists! Would someone be able to send me an example of a terms of sale contract? I will be creating formulas…

  142. Novel techniques for preservation

    Hi everyone! kindly suggest me novel techniques/technology which have no side effects and can be apply for fruit (i.e. citrus etc) juices p…

  143. Home type water purifiers

    Hi All, What do you think about home type water purifiers? Do you think they are good systems and they not effect human healthy negatively?…

  144. Food processing business

    I am interested in starting a food manufacturing business in greater Toronto area and was looking for partner/investor. DM me if you are in…

  145. Food Day ideas

    We are going to celebrate food day next week Please give me some idea what unique and new we can do Please guide me I dont have any idea ab…

  146. Wheat milling proccess

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

  147. Organoleptic properties of food

    Hi all! Is there a database/website where I can find information on the physicochemical or organoleptic properties of natural food ingredie…

  151. 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,…

  152. Career development

    Can someone advise on soft skills to learn as a Research and product developer

  153. 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.

  154. 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…

  155. Antimicrobial film

    Hey, I am here to know about the scope of antimicrobial film to prevent microbial spoilage of food.

  156. Thickness of a souffle

    How do you calculate the thickness of a "Souffle" knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (as…

  157. COVID pandemic

    Hello everyone, I need to reply a search from the Australian government and I’d love to hear different opinions from different places to co…

  159. Sedimentation issue in mango juice

    How to avoid Sunset yellow and Tartrazine colours sedimentation issue in mango juice. Please help me out on the above subject please.

  161. 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…

  163. Brainstorm - daily problems

    Hello everyone! I m Ana, a food engineering from Brazil! Recently I started a course about UX Design, and I thought of mixing this new tool…

  164. Food business

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

  165. Artificial sweeteners

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

  166. 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…

  167. 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…

  169. Career help

    Though I'm just a student till now and each & everyone on this platform is more experienced than me, I would like to ask from everyone in t…

  175. New food preservation technologies

    Hi all, Of course there are a lot of articles about new food preservation technologies on the net but i am wondering is there anyone experi…

  178. Water testing method

    determining residual chlorine by iodometric method using acetic acid, potassium iodide, starch indicator and than titrate with sodium thios…

  179. Research Help

    Is there anyone, who want help in doing research and publishing paper. I'm an undergrad student looking for a senior researcher who can tea…

  180. 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…

  181. Browning of Chilled Raw beef patty

    Dear all, Is there any method to stop or reduce the browning of raw beef patty.. we dont want to add any artificial preservatives. The expe…

  182. 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,…

  183. 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…

  184. Fruits usage in soft drinks

    calculate food content of product when using a concentrated food preparation And What kind of problem arised for the use of fruits in soft…

  185. Waste generated at restaurant

    Last weekend I went to kolachi do dariya l saw a restaurant management being a food technologist its my duty to observed and check quality…

  186. Rice Water

    Random non scientific/academic question regarding saving the water rinse from rice washing. I was told saving that water would assist with…

  189. 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

  192. Open Ended Question

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

  194. FOODNEC Connects you with food

    Welcome to Foodnec! A community for Food Industries, Food Engineers, Food Scientists and Food Academicians. For collaboration, mail us at f…

  198. 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 😄

  199. 3D Food Printing

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

  202. Brc Issue 8

    Hello! Goog morning respected members! I am doing work on brc issue 8 internal audit..i am facing difficulty in 1.1.2 clause(food safety cu…

  203. Deuterium oxide

    Can any one say its advantage as well as disadvantage of Deutium oxide.. How it can be remove from processing

  205. 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…

  211. Molasses communiqué

    Molasses communiqué: In the Turkish food codex, there are two parameters leading to the molasses related to molasses. 1.Parameter pH The se…

  212. Bleaching detection in wheat flour

    Principle: It is based on the comparison of the sample taken from bread by dissolving in petroleum ether and not bleaching. Tools and Equip…

  215. Sensory evaluator

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

  219. Food science and tech

    If someone ask about your strength in fundamental chemistry and maths, what would be your answers? Relate answer to food processing and che…

  222. Seminar presentation

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

  223. Olive oil - thesis

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

  227. 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…

  229. 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…

  235. Radioactivity in food

    Radioactivity has been around since the earth was created and it exists naturally in the atmosphere, soil, seas and rivers. Inevitably some…

  239. Food processing Industry automation

    Suggestions are required for food processing industrial automation.If someone wants to make a general model of beverage Industry so on what…

  244. 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…

  245. What is carnitine?

    Carnitine is an amino acid that studies to soothe the feeling of hunger and fat burning. There are 4 types of arnitine: D-Carnitine, Acetyl…

  247. Food Engineering Basic Tools

    I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Convertor (°C °F °K), a D…

  250. Grams to ppm

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

  251. High pressure capped bottle

    Hello, Can someone or a user, please explain what does this look like or is it just a statement used plainly: Maillard reaction studies (re…

  253. 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…

  256. Cold plasma

    If somebody is working on cold plasma technology then pls answer this question. We know that cold plasma is composed of free e-, positively…

  257. Digitalisation of food

    Digitalisation of food Through this technology we can digitalise the food product. Suppose you buy a tetra pak of milk and you want to know…

  259. Iso FSMS Manual

    Dear All, Kindly advise how to make ISO FSMS dou for newly starting a bakery units (bread, bun, cookies, plum cakes and other filling cakes…

  263. When to make wine

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

  265. 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…

  266. Intended Use of Food Additives

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

  270. What is E Code?

    What is E Code ? They are codes consisting of the letter E and numbers as the symbol of the European Union (EC), which is used to identify…

  272. Production of fruit yoghurt

    Fruit yoghurt production; starts with filtering of raw milk. If raw milk is not to be taken into production immediately, it is cooled and t…

  273. Fruit leather

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

  274. Water processing

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

  275. 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…

  279. Food science sabbatical

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

  282. 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…

  283. 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

  289. FSSC 22000 version 5

    Dear all, Is there anyone can summarize about news of FSSC 22000 for version 5, What is the most important news.

  291. What is quality key

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

  292. 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…

  293. Magnets in food industry

    Is there any body can inform us about magnet types that are being used in food industry. What is must?

  294. Wine, brandy and vodka

    Hello everyone, Do you have information about wine, cognac and vodka carbon isotope? (C13 and C12) Why can the amount of carbon isotopes ch…

  296. New actions about palm oil issue

    Please find latest actions about palm oil "deforestation" which had been held on annual meeting https://www.confectionerynews.com/Article/2…

Best discussions in General

High-signal General discussions selected from replies, views and recent activity.

  1. Business plan for food company

    General · 26 replies · 5071 views · updated 2026-06-25

    Hello everyone, anyone have any ideas how to write the business plan.can you help me please

  5. What do you think about GMOs?

    General · 7 replies · 5170 views · updated 2026-06-25

    Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s. Since then, the U.S. Food and Drug Adm…

  7. Shelf life extension of papad

    General · 8 replies · 4426 views · updated 2026-06-25

    Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in India. The current shelf life of the produc…

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