#gıda-bilimi — FSTDESK

Tebrikler 👏🎉

Greetings glad to see you guys back online more grace
Use of Ribotide (I+G) without MSG in Seasoning

I am using Ribotide without using the MSG in my seasoning preparations, Will this generate any umami taste in seasoning? Do ribote only boo…
Effect on thermal sensitive substance of heating by microwave

Is there any effect on thermal sensitive substance of formular milk, when heating by microwave? when I heat leftover of my kid milk by micr…
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…
Araştırma fırsatları

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

Guava ( Psidium guajava ) Fruit Phytochemistry and Beslenmeal Significance Economic Importance The fruit of guava is very rich in Vitamin…
İzomalt sakkaritleri

Now this is an interesting fiber.
Biotechnological Processes in Microbial Amylase Production

Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produced mainly from microb…
Amino Acid Taste properties

Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste?
Gıda Katkı Maddeleri: Natural Food Dyes

The demand for natural additives in the food industry is increasing as a response to an increasingly demanding market for the appeal of wha…
Drying Characteristics and Physical and Beslenmeal 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…
Gıda işletmelerinde kullanılan mutfak süngerlerinin mikrobiyolojik güvenliği

Abstract Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was,…
Effect of storage temperature on the physicochemical, nutritional and microbiological quality

Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) J…
Sağlığınızda devrim: Kan şekeri kontrolündeki ileri gelişmeler

Explore groundbreaking advancements in blood sugar management in this upcoming free webinar. Learn about a natural, patented sugar-blocking…
Seçilmiş bileşik baharatların parçacık boyutunun kızartılmış etin depolanabilirliğine etkisi

Abstract of Article Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were dee…
Farklı kimyasal koruyucularla işlenen tatlı kiraz (Prunus avium) suyunun kalite değerlendirmesi

This research was conducted to assess the quality of sweet cherry juice treated with sodium benzoate and potassium sorbate. The samples wer…
Golden Morn veya Cerevita üretimi

Greetings Group Members. Please I need some explanations on the production of goldenmorn or cerevite. Thank You
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?
Çikolata panning and hard sugar panning

Hello everyone, i am have five years experience on chocolate panning and hard sugar panning. if you have a questions about panning i can he…
The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This…
Beslenmeal labeling

Is anyone knows how to calculate the nutrition information and nutrition labeling calculation Can anyone share related books or references.…
Food Formülasyon and Beslenme Labeling in Google Sheets

Hello Fellow Food Scientists, Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. N…
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…
Kitaplar hakkında yardım

Please, l need some books in: •GLP (good Laboratory practice) •Food safety •Water activity •Food Microbiology
Oleozom kullanarak yeni ürün geliştirme

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…
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…
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…
Jelatin hakkında bir video

Jelatin hakkında bir video
Olive Oil Phenols

olive-oil-phenols.pdf attachment (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role in human health. Phen…
Potential Hazards Associated with Raw Donkey Milk Consumption: A Review

Abstract Donkey milk can be used as a substitute for infants and children who suffer from cow milk proteins intolerance and multiple food h…
Sürülebilir ürün

Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…
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…
Peynir verimi

How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous? (adsbygoogle window.adsbygoogle […
Aroma kilitleme işlemi

Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing?. What is the benefit of…
Now you can invite your colleagues to FSTDESK easily

To invite your colleagues, click Invite tab then create link and share. (adsbygoogle window.adsbygoogle []).push({}); Thanks. -------------…
Konsantre tereyağı

Hello to everyone, When we use butter which has 99,8% of fat, should we declare it as butter or concentrated butter? In Directive EU 1308/2…
İşlenmiş peynir hakkında araştırma fikirleri

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

HI.. How to Prepare Whole Corn Fried or Roasted Corn Nut.
GC-MS ile et yağ asidi analizi

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…
Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir?

Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir? 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…
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…
Starch gelatinization

In the most basic language, the process of breaking down the bonds of starch molecules in the presence of water and heat allowing the hydro…
Ürünlerin raf ömrünü uzatma

Hello, how can I extend the shelf life of products such as chickpeas, beans and borulce, as legumes are boiled.
Dondurmalar için doğal donma önleyici

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 yöntemiyle titrimetrik klorür iyonu tayini

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…
ISO Guidelines in Physico Chem analysis of food products

My company is renewing its ISO certification ISO2200:2018. I am reviewing our work instruction regarding physico chem analysis of our produ…
R&D concept and food microstructure

Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am lo…
Omlet için bitki bazlı yumurta ürünü

Can anyone let me know about a plant based ingredient that can act like egg with respect to coagulation during omellete preparation!?
Sürülebilir çikolata mevzuatı

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…
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…
Gıda Kimyası

Hey you! 😁 Can you guess what our next video will be all about? We're gonna be uploading a new video on our Youtube channel tomorrow, May…
Nişasta retrogradasyonu

What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…
Yeni gıda ürünü geliştirme fikri

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 Gluten in Bread

Flour is a key ingredient to any type of baked product. It contains the main component for dough texture and structure development: Gluten.…
Hareket görmeyen stoklar

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…
Ekşi tadı maskeleme

Hi all, Do any of you have experience with masking sourness (from organic acids) without affecting pH? The whole process of making this pro…
Dünya genelindeki gıda kıtlığı sorunu?

In the current situation of world food scarcity and increasing populations, how can we as food scientists help? Let us have your ideas and…
Eğitimal

Size reduction, extraction, filtration are few processes used in food industry. If you have to include these for a good lab based experimen…
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…
Proteinli su için peynir altı suyu proteini izolatı

Hi everyone I am looking for a whey protein isolate or a good quality protein I can use in protein water drinks. Is anyone able to help or…
High protein shake

Hello I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingr…
Shea yağı

Some chocolate and similar products contain shea butter or shea oil. For this raw material, there are additional pesticide limits in the EU…
FSTDESK Whatsapp Channel is Available Now

Hi All, FSTDESK Whatsapp Channel is available now. You can join to channel so you can get immediately notifications about new topics . NOTE…
Sürülebilir bal

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…
Öğün ikamesi üretimi

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…
Curcuma aromatica’nın yaklaşık bileşim analizi

Need an average proximate analysis of curcuma aromatica like moisture content. Ash. Crude oil.crude fiber etc
How to make non-dairy whipping cream without homogenizer in lab?

how to make non-dairy whipping cream without homogenizer in lab?
Ürün geliştirme: Havuç sosu

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

can any one give me proper recipe of Gluten free bread..?
Doktora araştırma önerisi

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…
Moringalı karışık kuruyemişli enerji barının tanıtımı

INTRODUCTION OF MORINGA ENERGY BAR Today everyone is suffering from Beslenmeal deficiency or Imbalance nutrition and health problems like…
Biberiye tozunu çözündürme

I have small amount of rosemary herb powder mixed in a cup of water and it's only party dissolving. I was wondering if there is another pow…
Kruvasan üretimi

Can anyone help me about croissant production?
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…
Maltlanmış pirinç birası

Does full malted rice beer is produce commercial or not
Hazır yoğurt yapmak mümkün mü?

Is it possible to make instant curd as like as instant milk (by milk powder)
Süt ürünü içermeyen çırpma kremasının üretim süreci

Can any one help me with manufacturing process about non-dairy whipping cream?
Mono- ve polisakkaritleri belirlemek için laboratuvar/test

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…
Antiinflamatuvar turşu

Hi Friends, I am from India having a logical idea to fight against internal inflammation to reverse metabolic Syndrome. Turmeric and Salt i…
Food safety culture, microbial risk assessment, testing and digitalization

Food chat n. 2 is out with Francois Bourdichon, pH. D.! Topics: 4:33 Foodsafety culture 20:25 Challenging your knowledge 21:22 We tested: n…
Bitkisel meyve suyu ürünü

How to make juice more viscouse without using any artificial chemicals?
Spirulina hakkındaki sorular için makale

Spirulina — Classified as a cyanobacteria, or blue-green algae — has been used for centuries as a food source in other countries. Spirulina…
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.
Frozen pasta flow chart

Are we want to make frozen pasta, is it possibile or how can l make? I need a procees flow chart
23rd World Congress on Food and Beslenme Science

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

Hello, I want to develop a vegan ice-cream. In my country, there are very few vegan ice cream manufactures, and they all use coconut-cream…
Gıda bilimi ve teknolojisi için benzersiz bir platform

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🤗
Buğday unu zenginleştirmenin etki değerlendirme çalışması

Please share your thoughts
Texture Improvement of Whole Lion's Mane Fruit Bodies

Project Background: I'm working on developing a food product based on whole, large Lion's Mane mushroom fruit bodies. These will be prepare…
Açılmış Hindistan cevizinin raf ömrü

I need help to improve shelf life of opened coconut
Fry Shortening Reduction Innovation and Fırıncılık Savings

There's an upcoming webinar titled, " Fry Shortening Reduction Innovation and Fırıncılık Savings" that looks interesting: https://xtalks.com/we…
Gıda Bilimi alanında yüksek lisans

Please help me decide. Which should I choose considering the opportunities? UK or Europe? Where should I pursue my Masters degree in Food S…
What are the new areas of research in Food Science and Teknoloji

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

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…
Batory Foods bitkisel proteinler SMARTPOSIUM webinarı

Learning about plant proteins or curious about how they could fit into your project? Join Batory Foods on Thursday, August 31 for another i…
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…
Replacer for sugar (sucrose) in snack seasoning

Hi, I am working on sugar reduction or replacement of sucrose in snack seasoning. As we know sucrose is one of the major ingredient in snac…
Yer fıstığı ve badem kavurma makinesinin temizliği

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…
Soya Pudingim Buzdolabında Neden Ayrıştı?

Soya Pudingim Buzdolabında Neden Ayrıştı? There is a water layer at the bottom after refrigeration. The ingredients in the pudding are…
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…
Kakao tozu tedarikçisi arıyorum

Hi all, I somehow got a hold of an old sample of cocoa powder called Malaga 10-12% and used it in a formula. Customer loves is, does not wa…
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…
Gıda depolama

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

Hi Someone can help me, sending here a book about science and technology about bread please. Thanks so much Hola Alguien podría ayudar envi…
FSTDESK nedir?

Welcome to FSTDESK: blush:, FSTDESK is an discussion platform focused on only FOOD SCIENCE & TECHNOLOGY. It is a UNIQUE platform, there is…
Çevrim içi webinar

British Society of Flavourists - Çevrim içi webinar with Alex Woo: Clean Label Sweetness Modulators (bsf.org.uk) Alex is the founder and CEO fo…
FI Global Webinar Series: Beverage Deep Dive Day

Food Bileşenler Global is providing a Webinar series for beverages on September 20th. Registration is free. Please see the agenda and regi…
İşleme aşamaları

food preservation and processing Food preservation is a key part of food processing. Preserving food is a form of processing it, and many o…
Tetrasodyum pirofosfat dekahidrat hakkında soru

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

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…
Carbonated flavoured water

Is it necessary to add preservatives to carbonated flavoured water (Colorless)?
Soya içeceğinin yüzeyindeki beyaz noktalar: Nedenini bilen var mı?

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?
Çilek aromalı instant toz içecek

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

Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild car…
Gıda bilimi blog yazarları aranıyor

Hi Folks, We are looking to partner with food science bloggers, who can write on common topics in bakery, confectionery ice cream formulati…
Tam yağlı süt tozunun yağsız kuru maddesi

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…
MSc. FST research topic needed (Ürün geliştirme: Havuç sosu)

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…
Bir uygulama laboratuvarı kuruyorum, önerilere ihtiyacım var!

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…
Non-GMO Project Teknik Yöneticileri (doğrulama şirketleri)

Hi all, To get the Non-GMO label In North America, we need to submit our application to one of the four Technician Administrators, and I'm…
Dondurulmuş 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…
Kariyer 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…
MicroThermics at Supply Side West

Viva Las Food Bileşenler North America! Come see MicroThermics new innovations, at Supply Side West in Las Vegas on October 27th and 28th…
Dumanlı tat

What are prodcuts have smoky taste?
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…
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…
New food science communication platform user experience

Dear all - I am looking for volunteers to take part in 30 min user experience session to provide us feedback about a new science communicat…
Fırsat

Hi Food science and Food Engineer, I am looking for members (Master students preferably) to join my team for this online competition (Food…
Sarımsak ezmesi

How to avoid greening of garlic paste in industrial scale?
Fırınlanmış muz cipsi

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…
Ördek yumurtasının oluşumu

How duck egg formed? Is it same as chicken or different?
Vegan tereyağında plastik doku nasıl elde edilir?

Hi everyone! I am trying to make a vegan butter with coconut oil as the base, and I found that as the butter emulsion crystalizes and stays…
FSSAI-FoSTaC ileri üretim eğitimi

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

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 Teknoloji 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…
BAE için gıda ürünleri üretim müdürü veya üretim müdür yardımcısı

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

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

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 Kariyer 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 Teknoloji from India. I…
IFT FIRST sanal konferansı

As Ricky Bobby says, "If you ain't FIRST, you're last." MicroThermics will be presenting: UHT/Aseptic Processing Considerations for Low Aci…
Bitki Ar-Ge’si için analitik ve duyusal laboratuvar konulu temmuz webinarı

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

How can we fortified chocolate and what ingredients to be used for the fortification. How can we improve quality
Acı tadı maskeleyen veya tamamlayan aromalar?

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…
Let's connect on LinkedIn and talk about our food science research:)

Hello everyone, My name is Xiaoqin Feng, and I recently completed a Master's in Food Science and Teknoloji with a specialization in Consum…
Gıda ve beslenme alanında yüksek lisans ve iş olanakları

Hi there, I am a Bsc. Foodtechnology graduate. I am planning to do my masters degree in Food and nutrition. Will there be any problem in ge…
How to reduce Browning of wax extracted from Banana leaves and peels

May you suggest the best way of extracting wax from banana leaves and peels without Browning. I want to use that extract to measure it's na…
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…
Herkese merhaba

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…
Nar şurubu

Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even though the brix val…
Gummy şeker! Şeker gerekli mi?

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?
Etin dondurulması, çözündürülmesi ve muhafazası

Hello I have to do a presentation on freezing and thawing and conversation meat, I need your help it's very important for me to do this bec…
Yetenek Katılımı ve Operasyon Müdürü

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

I have attached the details of production and benefits of lactose free probiotic frozen yogurt. Lactose Free Probiotic yogurt-1.pdf attachm…
Bitki bazlı deniz ürünü

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…
Gıda bilimi alanında yüksek lisans

Is London metropolitan University a good college to do ms in food science.
Domates salçası

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…
Ekmeğe terapötik bileşen eklenmesi

What kind of theputic agent can be incorporated in bread?
Bitki bazlı yulaf sütü

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 dakikalık 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…
Ürün Geliştirme of Idli and dosa batter

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Best discussions tagged gıda-bilimi

High-signal #gıda-bilimi discussions selected from replies, views and recent activity.

HACCP ile HARPC arasındaki farklar nelerdir?

Gıda Güvenliği · 3 replies · 10248 views · updated 2026-06-25

Hello dear food science lovers: slight smile: I am waiting your opinions about topic. HACCP ile HARPC arasındaki farklar nelerdir?
FSSC 22000 iç denetim soruları

Gıda Güvenliği · 49 replies · 5969 views · updated 2019-10-07

Do you have any internal audit sample that cover all FSSC 22000 necessities? If yes can you share with me?
Food Formülasyon and Beslenme Labeling in Google Sheets

Beslenme · 13 replies · 6941 views · updated 2026-06-25

Hello Fellow Food Scientists, Nutrasheets is an add-on that allows you to formulate foods and generate nutrition labels in Google Sheets. Nutrasheets can: - Create formulas, strea…
What is the secret to making good chocolates?

Genel · 19 replies · 5076 views · updated 2026-06-25

What is the secret to making good chocolates?
Which country is best in terms of Kariyer Opportunities for Food Technologists?

Kariyer · 6 replies · 5513 views · updated 2026-06-25

Greetings all! Hope you're all doing great. I am a budding Food Technologist pursuing my Final Year in Btech Food Teknoloji from India. I am looking forward to do my masters degr…
Plant based meat alternatives by cooking extrusion

Teknoloji · 23 replies · 3919 views · updated 2024-11-11

Hello Everyone! Ask me something about food extrusion cooking! Will be glad to answer your questions!
Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir?

Gıda Kimyası · 9 replies · 3138 views · updated 2026-06-25

Hurma ve kuruyemiş bazlı enerji barlarının nem içeriğini belirleme SOP'si nedir? Is it same like others? @100°C for 3 Hours? Or Any other Temperature range? Please elaborate
Food safety and manufacturing GPM

Gıda Güvenliği · 8 replies · 3016 views · updated 2020-03-06

Can any help me with guidance on how to write a food safety report for a fictitious food manufacturing company or where I could find examples, please?