When most people think of tasty snacks, six legs and antennae probably aren’t at the top of the list of qualities they have in mind. Using insects as ingredients in food, though, is a growing trend around the world, the unique properties of this food source making it an appealing prospect for inclusion in a number of products. Curious about why food researchers are increasingly interested in incorporating insects into future products? Here are some of the main drivers behind the trend. Insects Can Be Included in Products Rather Inconspicuously While whole insects are included in many delicious dishes, many.. READ MORE »
Mastering the dos and don’ts of safe food storage is a must for those with a food handling certificate. Learn the secrets behind storing foods safely.
The phrase “vegan cheese” is often met with skepticism by vegans and omnivores alike. For many eco-conscious eaters, the prospect of giving up cheese is the final barrier that prevents them from making the leap from vegetarianism to veganism. This is because, up until quite recently, vegan cheese options were fairly limited and dissimilar from the original dairy product. However, through developments in food science, safety, and quality, vegan cheese has become a much more palatable option for anyone who needs to remove dairy from their diets. These innovations could also have important implications for food quality control and assurance.. READ MORE »
Prized for its flavour-enhancing effect on soups, broths, sauces, and fried foods, monosodium glutamate (MSG) is a commonly utilized ingredient in modern food products. Its use has remained consistent over recent decades, and it is broadly defined as a natural amino acid-based flavouring. However, its flavour-enhancing abilities aren’t its only distinguishing feature; MSG has also been a hotly contested ingredient that has been the subject of intense study. In fact, the stigma over its use has continued on. For aspiring food quality assurance specialists, here are some key points to keep in mind about the latest developments concerning this contested.. READ MORE »
Can foods be safely transported? Does the venue have enough refrigerator space? Discover the challenges caterers with food handling certification know to overcome.
The process of canning as we know it can be traced as far back as the early 1800s and the efforts of Parisian Chef Nicolas Appert. When first beginning to look for ways to preserve his culinary creations, Appert thought that oxygen was what caused spoilage and that food could be preserved by minimizing air flow. He soon discovered that he was partially right. After further investigation, he also realized that heating an item could help preserve it. With this in mind, he began to preserve food by applying heat and putting it into a glass jar, corking it like.. READ MORE »
That dangerous chemicals are sometimes present in food is not a secret, but consumers—and even health professionals—may not be aware of some of the surprising places these chemicals can come from. Even small amounts of some chemicals can have detrimental effects to the health of those who consume them. For that reason, the elimination of these kinds of compounds is an important task for the upcoming generation of food safety professionals. Curious about where these hidden chemicals come from, and what kinds of effects they can have on those people who accidentally consume them? Here’s what you need to know… READ MORE »
Exciting things are happening in Canada’s scientific community and, more specifically, in the realm of Canadian food science. A team of Canadian researchers have developed a revolutionary system that could help prevent millions of people across the globe from eating food that is contaminated with salmonella, preventing thousands of potentially fatal illnesses. If you’re considering enrolling in a food safety program, you could very well see the positive effects of SalFos during your career. Are you curious to learn more about SalFos? Read on to discover how this database could help save lives. What Students in Food Safety Courses Need.. READ MORE »
Ever since the days of venturing to the far north, cutting huge blocks of ice from the ground and water, and hauling that ice down south to stock in iceboxes, refrigeration has been important to food safety. As technology and research have progressed to the plug-in refrigerators with adjustable cooling that we know today, we’ve steadily learned more about how best to prolong the life of foods through refrigeration, and use the technology to transport and store goods safely. Without question, refrigeration is one of the essential technologies for the modern food industry. Want to learn a bit more? Here.. READ MORE »
Listeriosis is a bacterial infection that can be contracted when an individual consumes contaminated food or water. Every year, about 134 cases of invasive listeriosis are reported in Canada. It’s extremely important that food safety professionals help prevent the spread of listeria, as one contaminated food manufacturing plant could cause an outbreak across a province or even the entire country. As you’ll soon learn in your food safety program, there are many ways that you can work to prevent a listeriosis outbreak. Get a head start on your training by reading about some key facts on listeriosis. 1. Listeria Bacteria.. READ MORE »
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