Food technology is a big part of food safety and quality, particularly as new advancements in the field bring about better standards and practices. Hyperspectral imaging is an emerging technology with the ability to impact different aspects of the food industry, resulting in data-driven quality assurance and quality control measures as well as improved farm management practices. Your training in food technology, safety, and quality will provide you with unique insight into the fundamental principles of quality assurance. Here’s a look at the benefits of hyperspectral imaging, which you might encounter during your career. Hyperspectral Imaging Explained for Students in.. READ MORE »
In the food industry, sampling is a key component of establishing food and beverage quality and safety. It entails taking samples of a given product in order to identify any contaminants that may exist in the entire chain of the food production line. Sampling also helps to ensure the overall quality of a product before it’s packaged and distributed to the marketplace. Manual sampling, involving random samples of a product taken by bin scoop and other by-hand methods, is still an accepted and widely used approach to the practice in the industry. Yet this method is known to be inherently.. READ MORE »
Food safety is a top priority for manufacturers. They must implement policies and follow rigorous guidelines in production and processing environments to ensure that all items released to market are safe for public consumption. A failure to comply with such measures can lead to foodborne illnesses, which may in the worst of circumstances lead to loss of life. Further consequences of such incidents can include a reduction in public confidence, serving to damage the brand’s reputation for a long time. To understand some of the top causes of compromised food safety, and what best practices can be employed in food.. READ MORE »
The release of a new food product is an exciting time for the professionals behind it and consumers alike, with everyone standing to gain if the food concept is well-conceived. In order for the product to become a success, however, there are important stages that must be followed from the time that the idea for the new food is formulated to its release into a highly competitive marketplace. To understand more on what must be considered in releasing such a product, let’s take a look at a few key steps that must be taken in the development phase. Understanding Your.. READ MORE »
When consumers shop for their groceries, they put their faith in food manufacturers and government regulators to establish a correct expiration date on each and every product they select. To prevent the serious consequences of poorly determined expiration dates such as illness outbreaks, product recalls, consumer distrust, and damage to brand reputation, the date food producers come up with must be carefully established according to rigid government rules and regulations. To understand more on what goes into establishing the shelf life of foods, let’s take a closer look. How Are Expiration Dates Determined? In Canada, the shelf life study is.. READ MORE »
You may be familiar with the development of animal cloning over time, such as Dolly the sheep, which was cloned in 1996. However, what you might not be familiar with is how this practice relates to food safety and food supply. When an animal is cloned, their genetic makeup is copied via the replacement of an egg cell’s nucleus with that of a mature somatic cell, with no need for an egg-sperm union. The subsequent DNA transfer leads to a new embryo, which is then transferred to a surrogate before eventually being delivered. Cloning animals for food production hasn’t been.. READ MORE »
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 »
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