July 13, 2020 smitsa 0

Ribbon pastas like tagliatelle, taglierini, pappardelle and fettucine are wonderful with cheesy, creamy and unctuous sauces. Here are a few  recipes that burst out into […]

anaerobic digesters with cows

Monitoring Anaerobic Digesters

July 6, 2020 smitsa 0

Biogas is produced from anaerobic digestion of organic material using many different types of microorganisms. Methane is the most important gas. The most straightforward method […]

Fermentation. A large brewery.

Fermentation Monitoring

July 2, 2020 smitsa 0

Fermentation should proceed without issue if it is controlled and managed properly. A fermentation relies on a microorganism, a bacteria, yeast or plant/animal cell being […]


Growing Chervil

July 1, 2020 smitsa 0

Chervil (Anthriscus cerefolium) is one of the original four traditional French ‘fines herbes’ which along with tarragon, parsley and chives are mixed and blended for […]

French fries with lettuce on a white plate, on a plaid tablecloth.. One of the foods associated with acrylamide formation.

What Is Acrylamide ?

June 26, 2020 smitsa 0

Acrylamide is one of the nastiest chemicals to be found in food. For a start it is odourless and forms a colourless crystalline monomer but […]

The PDCA image. The lynchpin of quality assurance systems.

Quality Assurance

June 25, 2020 smitsa 0

Quality assurance (QA) is a key element to improving customer trust in the manufacture of goods and services. It is primarily about ways to prevent […]