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Posts Tagged: Food technology diploma

HACCP Explained for Students in Food Safety Training

With an effective HACCP plan, restaurants have a better chance at keeping their clients safe at all times. This system sets out the principles for food safety for all businesses serving it, and how to minimize and eliminate any possible risk. Short for Hazard Analysis Critical Control Points, HACCP is a necessary system to apply to every phase of the supply chain for food products.  These restrictions are followed by food businesses around the world, and aim to catch any potential danger as early as possible. Understanding HACCP, and the principles acting as its foundation, is essential to preventing any.. READ MORE »

What Food Technology Students Should Know About Food and Beverage Filtration

Filtration has always been a major part of the food and beverage industry, keeping food items fresh and safe for consumers. The use of filtration systems is heavily relied on by the industry, used to separate liquids and solids through a membrane (porous material). Students interested in understanding food processing systems will benefit from learning more about filtration. Filtration and membrane technology has experienced a significant boom since the 1970s, reflecting changing industry standards. These new developments might be particularly helpful for students wanting to join the food industry. Here’s a closer look at the process of filtration and its.. READ MORE »

Why Hyperspectral Imaging May Revolutionize Food Quality Assurance Measures

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 »

3 Things Those in Food Technology Training Should Know About Emulsification

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 »

A Good Time to Take Food Technology Courses? Find Out as Ontario Invests in Food Safety

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 Technology Behind Fortified Cereals

Fortification or enrichment of foods involves either adding vitamins and minerals to food products, or replacing micronutrients that are lost when the food is processed. Fortification isn’t just a choice made by companies. In Canada there are laws that set requirements around fortification of certain foods. For example, vitamin C must be added to vegetable drinks and vitamins A and D are mandatory in margarine. Many nutrients are also designated as “voluntary”, or optional, for example those added to breakfast cereals.  These voluntary nutrients include: Thiamine Niacin Vitamin B6 Folic acid Pantothenic acid Magnesium Iron Zinc These nutrients serve to.. READ MORE »

3 Facts About the International Food Safety Conference for Food Technology Diploma Students

The First International Food Safety Conference is bringing attention to the issue of food safety. Here’s what students in food quality training should know.

What Students in Quality Control Training Courses Need to Know About Food Fermentation

Fermentation is a method used in food production that is as old as human civilization. Involving the use of microorganisms (yeast, bacteria, or mold) to change the properties of food, it has brought the world alcoholic beverages and delicious foods like bread, yogurt, cheese, pickles, and much more. Fermentation has some interesting effects, which have made it a popular method of extending the lifespan of foods and of making interesting alterations to their flavours. Curious about what food fermentation has to offer? Here’s what students who want to work in quality control for food need to know. Fermentation Is a.. READ MORE »

3 Tips for Improved Teamwork During Food Technology Training

Working as part of a team during your studies is an exciting opportunity to gain valuable teamwork skills before starting your career. Although teamwork may not always be easy, collaborating with a diverse group of individuals can help you achieve even more than you would have working on your own. Being an effective team member that contributes in a positive way requires practice and awareness. You don’t necessarily have to be a leader or be outgoing to be a great asset to your team. Every single person in a team has something unique to contribute to the group’s success. Read.. READ MORE »

Pros With Food Technology Training Have Developed Healthy Ice Cream!

Getting people to eat healthy food is difficult at times, which is why some products try to pack in extra nutrients to “trick” eaters into being a little healthier. To that end, a couple of different companies have set themselves the task of creating healthy ice cream products. The mission: taste like the regular thing, but pack in nutrients you won’t find in the average tub. The results? According to tasters, so far, so good. Curious about the development of new food products and the fascinating world of food technology? Here’s a quick peek at two of the bigger names.. READ MORE »

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