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 »
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 »
There are plenty of unique ways to process food. Irradiation, blanching, fermentation, freezing, and drying are all methods for processing food items that are currently used in today’s food industry. Each method comes with its own unique benefits—whether it may be reducing the risk of food-borne illness, increasing storage longevity, or simply making the food item taste better. Drying is one of the oldest ways of preserving food. In fact, humans have been using this method for thousands of years. But while the method might not have changed very much over the centuries, its application has been streamlined by food.. READ MORE »
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 »
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 »
Since the 14th century, the global population has been continuously growing. On average, the population increases by 158 people per minute and 83 million people per year. That rapid population growth means that we must continue to find innovative, scalable ways to produce enough food to meet future demand. If you’re interested in food safety and technology, new developments in the food industry will likely have a big impact on your future career. Here are three new developments in the food industry that you might one day encounter. 1. Sprays that Fight Food-borne Bacteria Are Being Developed As students completing.. READ MORE »
Genetically modified organisms (GMOs or GM foods) are beginning to become a normality in the Western consumer’s diet. Estimates show that as much as 80 per cent of packaged foods in the U.S. contain genetically modified ingredients and in 2015, 92 per cent of all corn, 94 per cent of all soybeans and 94 per cent of all cotton grown in the U.S. were genetically modified strains. The specific figures regarding Canada’s adoption of GMO crops aren’t readily available, but recently Canada’s food quality control agents have approved GMO salmon to be sold in Canada. Read on to discover more.. READ MORE »
In 1936 famed hot dog producer Oscar Mayer launched its mobile hot dog cart named The Weiner Mobile. Since then, street food has gone through an extraordinary evolution, beginning with Kogi BBQ, a Korean-taco truck that is known as the first gourmet food truck. After the success of Kogi, the food truck industry blossomed into a $1.2 billion dollar industry in the U.S. and an almost $300 million dollar industry in Canada. With this rise in popularity there has been a synonymous rise in the health and safety regulations for food trucks, as food safety professionals work hard to ensure.. READ MORE »
Canada takes food safety seriously. In fact, we have one of the best food safety systems in the world, according to the Canadian Food Inspection Agency (CFIA). In fact, the agency notes that “while no food system can guarantee zero risk, the CFIA’s comprehensive approach to inspection ensures that its resources are focused where the risk is highest and verifies the industry is producing safe food for consumers.” Of course, at the center of this world-class system are top professionals with food technology training. These diligent professionals work as production associates, food safety and quality assurance technicians, microbiologist technicians, product.. READ MORE »
Have you ever wondered how experts determine the precise, scientific degree of a food product’s safety? It’s all about microbiology. Tiny microbes in food products can tell you a great deal about that food product’s bacterial makeup, and whether or not it’s conducive to safe consumption. If you choose to work in the food technology and food safety field, you’ll learn to examine food products and ingredients for the microscopic flaws that can put consumers at risk. Food quality control professionals are employed throughout the modern food supply chain to detect spoilage and determine germ content, minimizing contamination risks and.. READ MORE »
