Food technology is a big part of food safety and quality, particularly as new advancements in the field bring about better standards and practices. Hyperspectral imaging is an emerging technology with the ability to impact different aspects of the food industry, resulting in data-driven quality assurance and quality control measures as well as improved farm management practices. Your training in food technology, safety, and quality will provide you with unique insight into the fundamental principles of quality assurance. Here’s a look at the benefits of hyperspectral imaging, which you might encounter during your career. Hyperspectral Imaging Explained for Students in.. READ MORE »
When consumers shop for their groceries, they put their faith in food manufacturers and government regulators to establish a correct expiration date on each and every product they select. To prevent the serious consequences of poorly determined expiration dates such as illness outbreaks, product recalls, consumer distrust, and damage to brand reputation, the date food producers come up with must be carefully established according to rigid government rules and regulations. To understand more on what goes into establishing the shelf life of foods, let’s take a closer look. How Are Expiration Dates Determined? In Canada, the shelf life study is.. READ MORE »
There are many steps between the idea of a food product, and what is sold on grocery store shelves and in restaurants. Quality control professionals play a major role in this process to make sure food is good and safe, but many argue that the consumer is the ultimate decision maker as to whether a food product fails or succeeds. How do food developers make products that consumers will say yes to? One of the important steps in food development is sensory evaluations. Keep reading to find out more about this area of food quality control! Food Sensory Evaluation and.. READ MORE »
The food industry and Canada’s food safety regulators are responsible for making sure food is safe. However, approximately 4 million illnesses occur each year from food-borne pathogens in Canada. One reporter also noted that many food-borne illnesses go unreported, suggesting that a higher estimate could be made. A study was released by the University of Guelph in 2019 and its researchers think one way to reduce these illnesses is through cookbooks. Why? They say cookbooks could be a form of risk communication for consumers if authors worked with food safety professionals. Whether or not that will happen remains to be.. READ MORE »
The “kill-step” in food manufacturing is the point at which dangerous pathogens are removed from the product. This is often done by killing the pathogens. It is one of the most important steps in keeping food safe. Outbreak prevention is a priority in the food industry and must be taken seriously and optimized. Since bacteria ends up on almost every food ingredient, it must be managed and prevented from reaching harmful levels in the food consumed by the public. Some kill-step processes include: Cooking Pasteurization Chemicals Freezing Read on to learn why this step is so necessary for food safety.. READ MORE »
Curious about the ugly produce trend, and its effects on the industry and environment? Read on to find out more about this fascinating way to reduce food waste.
When most people think of tasty snacks, six legs and antennae probably aren’t at the top of the list of qualities they have in mind. Using insects as ingredients in food, though, is a growing trend around the world, the unique properties of this food source making it an appealing prospect for inclusion in a number of products. Curious about why food researchers are increasingly interested in incorporating insects into future products? Here are some of the main drivers behind the trend. Insects Can Be Included in Products Rather Inconspicuously While whole insects are included in many delicious dishes, many.. READ MORE »
Fermentation is a method used in food production that is as old as human civilization. Involving the use of microorganisms (yeast, bacteria, or mold) to change the properties of food, it has brought the world alcoholic beverages and delicious foods like bread, yogurt, cheese, pickles, and much more. Fermentation has some interesting effects, which have made it a popular method of extending the lifespan of foods and of making interesting alterations to their flavours. Curious about what food fermentation has to offer? Here’s what students who want to work in quality control for food need to know. Fermentation Is a.. READ MORE »
When a food changes, whether while cooking, rotting, or browning, a complex chemical process is taking place. These chemical processes can make our food tastier, change texture, or even go bad and make us sick. As a result, food quality professionals around the world need to understand the chemical processes that affect food. By understanding what’s going on within our food on a microscopic level, professionals can take extra precautions to keep them delicious and safe to eat. If you’re considering enrolling in a food quality diploma program, read on to discover several important chemical processes that can affect food… READ MORE »
Total quality management (TQM) is a system that promotes a team-based approach to improving processes, with the goal of achieving a high level of quality and service. It’s a way to enhance operations, train employees, and improve a company’s ability to serve its customers. It’s an approach often used in the food industry, which is why learning about TQM is an important part of any Food Technology, Safety and Quality Diploma Program. In fact, students at AAPS learn all about TQM during the Food Quality Assurance and Quality Control class included in their diploma program. There are multiple components involved.. READ MORE »
