scienctists

  A food scientist studies the deterioration and processing of foods by using microbiology, engineering, and chemistry. Additionally, they determine the nutrient levels of food by analyzing its content. They also look for new nutritional food sources and investigate avenues for making processed foods taste good, safe, and healthy. Next, watch a video to learn more about what a food scientist does. A food scientist usually requires a bachelor’s degree from an accredited college or university. However, most workers go on to earn a master’s or doctorate. No matter what you decide, these degrees usually include coursework in chemistry, microbiology, and engineering. During school, students will learn to analyze the principles of food deterioration and processing, along with the food’s vitamin, protein, sugar, and fat content.  Certifications are generally not required for a food scientist, but they can help advance your career once you start working. For example, the  America...

I still sometimes find myself standing in a grocery store isle with a hearty smile as I watch people picking up products that I or my teams developed  years ago. It’s like watching your children grow. Roughly 70% of food materials that we eat everyday has been processed in some way by a food manufacturer. The rest of 30% is what we buy as unprocessed raw produce (fruits and vegetables) It is said, and rightly so I think, that we are what we eat. From that perspective, food scientists have a very special role in our lives. Just have a look at grocery store shelves. From a simple product like a bottle of flavoured water to complex products like a high protein breakfast bar or a vegan egg, each product has been designed and developed by food scientists. The four-year food science college course is designed to establish the basic disciplines of food science and technology. These disciplines include food composition, chemistry, rheology, engineering, microbiology, food safety and qualit...

Nearly 12 million pounds of popular poultry and meat items have been recalled due to listeria concerns and the list of impacted products has continued to grow, ranging from more than a dozen deli salads and sandwiches sold at Trader Joe's, to frozen mini-burritos sold at Costco. The recall, initially announced Oct. 9 by the Food Service Inspection Service, originally included approximately 75 ready-to-eat items meat and chicken products produced at BrucePac's Oklahoma-based. The most recent update from officials incudes over 300 popular ready-to-eat items found in the deli and freezer section of large grocery stores including Target, Walmart and more. Products, which were shipped to "restaurants and food service vendors nationwide," have a best-by date of June 19, 2025 to Oct. 8, 2025, the FSIS said. Officials said they are concerned that the foods may still be available for use or stored in refrigerators or freezers. The products should be thrown away, they added. Ne...

  Natalie Ahlborn’s research focuses on how processing methods affect milk digestion and nutrient absorption, a topic critical for enhancing the nutritional value of dairy products. Her studies have shown that UHT (ultra-high temperature) milk proteins digest the fastest, which has significant implications for producing specialized dairy products tailored to different health needs. Ahlborn's work has the potential to shape the development of milk products designed for athletes, older adults, and other specific demographic groups who may benefit from quicker digestion or enhanced nutrient delivery.   Her award, the IDF Professor Pavel Jelen Early Career Scientist Prize, is significant not only because it is a prestigious international recognition in the dairy science field, but also because it positions Ahlborn among emerging leaders in dairy technology and research. As part of her prize, she will present her findings at the IDF World Dairy Summit 2024, showcasing how different...

Discover the revolutionary journey of food preservation! 🌍🍽️ From small-scale techniques used at home to cutting-edge "supra" preservation methods, this video explores innovations that are shaping the future of how we store, protect, and extend the life of food. Get ready to dive deep into sustainable, energy-efficient, and high-tech solutions that can transform the way we eat and reduce waste. ♻️✨ Website: https://foodscientists.org/ Enquiry Us: Contact@foodscientists.org #FoodPreservation 🍱 #TechInnovations 🛠️ #FutureOfFood 🍏 #Sustainability 🌱 #ReduceWaste ♻️ #EnergyEfficient 💡 #HealthyEating 🥗 #FoodTech 🚀 #SupraPreservation 🧊 #EcoFriendly 🌿  

Explore the critical gaps in food allergy management across the Asia-Pacific region. From limited awareness to challenges in healthcare infrastructure, this video sheds light on the hurdles families, patients, and healthcare providers face. Learn about the current state, ongoing efforts, and the urgent need for improved education, diagnosis, and policy initiatives to tackle food allergies effectively. Discover how better allergy care can enhance quality of life for millions in the region. Website: foodscientist.org Enquiry Us: Contact@foodscientist.org #FoodAllergy #AllergyAwareness #AsiaPacificHealthcare #FoodAllergyManagement #HealthGaps #Healthcare #AllergyPrevention #AllergyCare #HealthChallenges #AllergyEducation #PublicHealth #AsiaPacific

The cost of living crisis has a significant impact on food choices for people with obesity, as financial constraints can make it more challenging to access nutritious, healthy food options. Here are some key ways the crisis affects food choices and health outcomes for individuals with obesity: 1. Increased Reliance on Processed Foods Due to rising prices and reduced disposable income, many people are forced to prioritize cheaper, calorie-dense, and highly processed foods. These foods often contain high levels of sugar, unhealthy fats, and salt, all of which can exacerbate weight gain and contribute to poor metabolic health. Ultra-processed foods like ready meals, snacks, and sugary beverages are often more affordable than fresh produce and lean protein. 2. Limited Access to Fresh and Nutritious Foods The cost of fresh fruits, vegetables, lean meats, and other whole foods tends to rise during economic downturns. For people with obesity, who may already be struggling with weight manage...