Processed food has a wide-reaching definition. The USDA defines a food as processed if it has undergone any changes to its natural state. This can include foods that have been washed, cut, heated, pasteurized, cooked, canned, frozen, dehydrated, and more. Nearly all food is processed in some way. As humans, we have been processing food nearly since the inception of our species. As a professional in food quality control, it’s important to know what food processing means, its implications, and its history. Here’s a brief overview of the history of food processing. Early History of Processed Foods Humans have been.. READ MORE »
With food technology training, aspiring professionals in the field gain a hands-on approach to safety and quality, and the skills to implement quality assurance and regulatory principles. As food creation is grounded in scientific processes, some of this relies on the principles of chemistry. One process that food technology professionals should understand is emulsification. This is the process of creating an emulsion, the result of what forms when two or more immiscible liquid substances are mixed together. An emulsion is a type of colloid, but not all colloids are emulsions. A colloid can refer to a mixture of any phases.. READ MORE »
As a student in food safety, you’ll learn about the different concepts underlying and influencing food quality. These include food sanitation, food processing, food inspection, and food infection. Professionals in the food safety industry use a variety of methods to ensure that food is safe to consume and free from contaminants. The existence of microorganisms in food needs to be monitored and controlled. These naturally occurring living things are what cause food to spoil or become inedible, and their presence is affected by environmental factors in production, transportation, and storage. Predictive microbiology is a method that seeks to analyze and.. READ MORE »
Within the field of food technology, certain workers are dedicated to establishing and maintaining standards for the safety and quality of foods. Food technology professionals help foster compliance with national and international safety and quality standards. A part of this is analyzing the molecular behaviour of food products. The chemistry component of foods isn’t something common consumers think about a lot, unless they’re visiting an expensive restaurant where chefs use molecular gastronomy. But chemical reactions form the basis of all cooking, like when heat is added to ingredients to change their structure and taste. One type of food where chemical.. READ MORE »
Enzymes are something many people do not think about, but they are interacting and reacting in organisms all the time. They are produced naturally in animals and plants,and they play an important role in many biochemical processes that we rely on to get nutrients every day. What does this have to do with food handling? The history and development of how enzymes are used in the production and processing of food has been an important component of manufacturing in the food industry. For example, to create some household staples, such as cheese or bread, enzymes from other animals, plants, or.. READ MORE »
There are many steps between the idea of a food product, and what is sold on grocery store shelves and in restaurants. Quality control professionals play a major role in this process to make sure food is good and safe, but many argue that the consumer is the ultimate decision maker as to whether a food product fails or succeeds. How do food developers make products that consumers will say yes to? One of the important steps in food development is sensory evaluations. Keep reading to find out more about this area of food quality control! Food Sensory Evaluation and.. READ MORE »
If you enjoy working with people and have an interest in activities that promote health, a career in sport and nutrition may be right for you. Whether you want to work in fitness, become a health coach, or pursue opportunities in healthcare, it will be useful to have an understanding of the types of exercise and nutrition that support pregnancy. During pregnancy, parents will likely experience a range of emotions, and feel both excited and nervous throughout. As a sport and nutrition professional, you can help. What kinds of questions might come up and how should you answer them? Keep.. READ MORE »
In 2019, Food Allergy Canada launched the National Food Allergy Action Plan. This initiative is aimed at guiding policies that will improve quality of life for Canadians with food allergies. The current available estimate is that 1 in 13 Canadians self-report having an allergy, which amounts to approximately 2.5 million people who would benefit from such policies. How are these allergies dealt with in Canada? Canada has what are called “priority food allergens”. These refer to the list of foods associated with 90 percent of allergic reactions and there are labelling requirements for them. While many allergies may be familiar.. READ MORE »
The responsibility to protect consumers from foodborne illness, commonly referred to as food poisoning, belongs to all three levels of government. The average spending on food safety by the provincial Ontario government and municipalities, along with the Federal government, is approximately $105.7 million each year. If you are interested in science and understanding how food makes it onto grocery store shelves or restaurants, a career in food technology might be right for you. Why might this be a good time to train for a career in the food industry? Earlier this year, the Canadian Agricultural Partnership was announced, and the.. READ MORE »
The food industry and Canada’s food safety regulators are responsible for making sure food is safe. However, approximately 4 million illnesses occur each year from food-borne pathogens in Canada. One reporter also noted that many food-borne illnesses go unreported, suggesting that a higher estimate could be made. A study was released by the University of Guelph in 2019 and its researchers think one way to reduce these illnesses is through cookbooks. Why? They say cookbooks could be a form of risk communication for consumers if authors worked with food safety professionals. Whether or not that will happen remains to be.. READ MORE »
