FOOD MATH

1

Hara analysis for packaging

I would like to open this topic that I believe is important on the HARA risk assessment for the BRCGS Packaging and Materials standard.

0 Answers •Asked by @fedesistemi • 5/20/2023

13

Which yeast used for cashew apple acetic fermantation

i want to make cashew apple vinegar

5 Answers •Asked by @raju.pakhare • 5/16/2023

3

Food spoilage

*Why does food spoil?* There are many reasons that food can spoil. These are six common causes: *🦠Microorganisms* - bacteria, yeasts, moulds and fungi can grow in food and affect the appearance, odou...

0 Answers •Asked by @ogunleye.dunsin • 5/15/2023

18

Emulsifier for all oil cake mix

I am trying to convert formula based on emulsified cake shortening to dry emulsifier. The recipe needs to support all oil. Any help or direction on dry emulsifier or commercially available blend will...

11 Answers •Asked by @shiraj • 5/14/2023

6

What are the new areas of research in Food Science and Technology

I am a Post Graduate student in Food Technology, want to know what are the new and emerging areas in Food Science and technology on which one can start doing research work.

2 Answers •Asked by @rahidbashir1 • 5/12/2023

10

ISO 22000:2018 Clause 5.3 Organizational Roles, Responsibilities and Authorities

Hi! Recently I found out that my Job Description does not include the tasks and activities that I perform at work that includes monitoring and verification activities in relation to our Food Safety Ma...

1 Answer •Asked by @amateur • 5/7/2023

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