The world of food technology takes you on a fascinating journey that blends science, ingenuity, and innovation, ultimately delivering exceptional culinary creations from concept to plate. At the core of this captivating field lies the product development process, where professionals navigate the intricate stages that transform ideas into delectable, market-ready food products. Acquiring specialized knowledge and skills through training helps empower budding industry professionals to traverse this dynamic process successfully, crafting exceptional food products that tantalize taste buds and adhere to safety standards. The Food and Edible Technology, Safety and Quality Post-Graduate Diploma Program at AAPS offers students a comprehensive.. READ MORE »
If you’re interested in food technology and microbiology, then you’ve very likely come across Louis Pasteur’s contributions. Louis Pasteur is a French scientist from the 1800s, famously recognized as the “father of microbiology” for his scientific discoveries. Pasteur received various academic distinctions for his work, with many organizations, hospitals, schools, and streets honouring his name. He had a strong impact on food safety and technology, along with other fields, as he made incredible discoveries that led to the development of the germ theory, pasteurization, and fermentation (to name a few). Here’s a closer look at how Pasteur created his legacy.. READ MORE »
Many people know what it looks like when food is browning when they cook it, but likely do not know the scientific name of the process. The “Maillard reaction” is the chemical reaction that happens when food, such as meat, is being cooked and the colour changes. The Maillard reaction is also the process where flavour becomes evident, and occurs most frequently when food is being cooked at a high temperature. Without the reaction happening at the correct level of heat, there will be significantly less flavour present in the food being cooked. Here’s what food technology students should know.. READ MORE »
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 »
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 »
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 »
