The Bacteria: Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium best known for producing botulinum toxin, one of the most potent neurotoxins known to science. Biology […]
FOOD SCIENCE AND TECHNOLOGY
Pickering Emulsion
A Pickering emulsion is a type of emulsion that is stabilized by solid colloidal particles instead of traditional surfactants like soaps or detergents. The surfactants […]
What is FSSC 22000?
FSSC 22000 (Food Safety System Certification 22000) is a globally recognized food safety certification scheme. It provides a framework for effectively managing food safety responsibilities […]
Cocoa Powder
Cocoa Powder is a key ingredient in baking and chocolate making, derived from cocoa beans — the seeds of the Theobroma cacao tree. Let’s break […]
The Use Of Electrolyzed Water
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]
The Manufacture of Biscuits
The manufacture of biscuits is a complex and highly variable business with lots of different styles and methods. This short post covers the essentials.
Food & Consumer Trends In 2025
Every so often I take out the crystal ball and figure out what is happening in the world of food and consumer habits. The main […]
The Process Of Jet Milling
Jet milling is a highly effective particle size reduction technique used across various industries, including pharmaceuticals, cosmetics, food processing, and materials science. It offers a […]
Lipid Oxidation In Foods
Lipid oxidation is a major cause of quality deterioration in foods, especially those containing fats and oils. It’s a complex process where unsaturated fatty acids […]
Preventing Powder Dispersion During Handling and Processing
Preventing powder dispersion during handling and processing is crucial for ensuring product quality, maintaining workplace safety, and minimizing loss. 🌪️ 1. Airflow Managing airflow is […]
Pulsed Electric Field-Assisted Drying of Foods – A Comprehensive Overview
Pulsed Electric Field (PEF)-assisted drying is a novel and innovative technology that has emerged as a game-changer in food dehydration. This non-thermal method uses short, […]
Air Frying of Foods
Air frying is a cooking method that uses hot air circulation to cook food, replicating the crispiness of deep-fried dishes with minimal or no oil. […]
Multiflash Drying: How Does It Work?
Multiflash drying (MFD) is an innovative food dehydration technique designed to preserve the quality of food products while reducing drying time and energy consumption. This […]
Fluidized Bed Drying For Vegetable Crisps
Fluidized bed drying has been used for generating vegetable snacks, particularly in the production of crispy, low-fat snacks. This method is popular because it offers […]
Gazami Crab (Portunus trituberculatus)
Gazami crab, also known as the Japanese blue swimming crab, is a species of swimming crab found primarily in the Indo-Pacific region. It is particularly […]
The Glycoalkaloids in Potatoes
Glycoalkaloids are natural compounds found in potatoes, primarily in the form of solanine and chaconine. These compounds serve as a defence mechanism against pests and […]
Near-Infrared Spectroscopy (NIR) in the Dairy Industry
Introduction to NIR Spectroscopy Near-Infrared Spectroscopy (NIR) is a powerful analytical technique used to measure the absorbance of light in the near-infrared region (780 nm […]
Umami – The 5th Taste
Umami flavour makes for a fascinating story because of the molecular nature of this sensory sensation. For many years, it was thought to be an […]
Vacuum Impregnation of Food: Overview, Benefits, Drawbacks, and Comparison
Introduction Vacuum impregnation (VI) is a food processing technique designed to enhance the texture, flavor, and overall quality of food products. It involves the infusion […]