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.
- Bhisma reply
Continuing the discussion from New challenges for food engineers: I think we should still need to develop some techni to preserve the fresh meat in cheap price . . Maintain the lo…
- Mehmet Ates reply
İ understand challenges vary in diffirent countries, and sectores. The faculty proffeseurs and all engineers should make a list so it may be in the list to be solved. For example…
- Karen Alves reply
Challenges: Maillard reaction in microwave process, Retrogradation in fresh bread, preservatives using natural products (garlac, rosemary,harpsichord) without after taste... lol
- Food R&D Emeritus reply
Microwave heating will never be unable to promote Maillards Reaction and it should be used with dry heating situations that promotes such mentioned browning effect. Now for bread…
- Karen Alves reply
I think that microwave heating is too fast to develop Maillard reaction, besides that it depends on the food composition, because it need the right substances for this reaction. A…
- Food R&D Emeritus reply
@karen.csalves, You don't add enzymes to eliminate starch retrogradation but to slow it down .These biocatalysts are already added in the food substrate while the starch is still…
- Food & Material Scientist reply
I guess many industries and faculty are working in this direction especially the shelf life category / different types of packaging , MAP & others, biofilms etc etc. I am not sure…
- Food R&D Emeritus reply
There are actually long shelf life bread with 1year expiry from production date..Often this in the shape of filled croissants which abounds in grocery stores..There are also froze…