Joshua Miguel Cruz
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- Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins
Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia…
- 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…
- Shelf-life Study - Basics for Starting a Simple Experiment
Hi there! We created another video about shelf life study of food products. Shelf life study doesn't have to be intimidating. Check this vi…
- Introduction to the microbiology of food processing
Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be s…
- 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
- Water activity and Reaction Rates
I have three products with the following water activity & moisture content. Can you tell which reaction should I be more concerned with for…
- GAB Equation | Moisture Sorption Isotherm Modeling
Get to know how to use the Guggenheim Anderson de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suit…
- Food products and their indices of failure
Hi Everyone! Can you share a few food items and their index of failure? I'm doing research about shelf life determination and would like to…
- Food Chemistry
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…
- Starch Retrogradation
What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bre…
- Quality of Honey
As a food scientist, how can you differentiate between an original honey and an adulterated honey?
- 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.…