All Questions (1405)
Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka
Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colours have been increasingly used than natural food colours by ...
From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products
Meat production has increased globally over the past decades and is expected to keep growing. At the same time, consumers have become more demanding with respect to the quality of meat and meat produc...
Tomato juice production
 Hello, my name is Kephas, I am doing a research on making tomato juice, I need a help on how to preserve it using natural spices, a...
Molecular Gastronomy Help!
Hello, I am trying to make some thing with Molecular Gastronomy. My Question is an project that is made with the Gastronomy Spherification Method such as a "Popping Boba" or "Fruit Spaghetti" or any ...
Food Fraud & Defence Threats - Closer to Home Than You Might Think
**Food Fraud and Food Defence Threats – Closer to Home Than You Might Think** by Dr Andreas Klieber, **Quality Associates - Australia** Ph: 1300 73 71 93 E: info@qualityassociates.com.au Web: [https...
How far afield can a Food Science degree get before food employers stop considering its graduates?
Hi, I'm a professor in a program that offers a BS and MS in "Nutrition and Food Science". To date, although the degree is quite diluted with classes outside the scope of traditional food science, it ...