Often, certain ingredients make their way into the public sphere and catch the population’s attention because of their rumoured health benefits. This is certainly the case with matcha, which has ballooned in popularity in recent years. But before individuals can consume matcha, there are a number of processes it must undergo before the ingredient is ready for consumption. For those aiming to enter the food industry, learn what there is to know about matcha. What is Matcha? Matcha is a ground powder made from a plant called camellia sinensis, which is the same plant used to make teas. What separates.. READ MORE »
There’s been no shortage of fun food trends over the last few years. Unicorn frappes, mermaid food, and other beautiful and tasty options have taken over social media platforms. Now people from all over the world swear by the rumoured sleep-inducing properties of Moon Milk, a simple drink that combines milk and herbal supplements and spices. Everyone has their own unique recipe, which many like to showcase on social media platforms such as Pinterest. Are you an ambitious student with a desire to carve out a career for yourself in the food industry? Here is a comprehensive guide on this.. READ MORE »
The prevalence of bacteria in yogurt products seems strange to many people starting food safety training, so here’s a look at why it’s necessary.
Prized for its flavour-enhancing effect on soups, broths, sauces, and fried foods, monosodium glutamate (MSG) is a commonly utilized ingredient in modern food products. Its use has remained consistent over recent decades, and it is broadly defined as a natural amino acid-based flavouring. However, its flavour-enhancing abilities aren’t its only distinguishing feature; MSG has also been a hotly contested ingredient that has been the subject of intense study. In fact, the stigma over its use has continued on. For aspiring food quality assurance specialists, here are some key points to keep in mind about the latest developments concerning this contested.. READ MORE »
The process of canning as we know it can be traced as far back as the early 1800s and the efforts of Parisian Chef Nicolas Appert. When first beginning to look for ways to preserve his culinary creations, Appert thought that oxygen was what caused spoilage and that food could be preserved by minimizing air flow. He soon discovered that he was partially right. After further investigation, he also realized that heating an item could help preserve it. With this in mind, he began to preserve food by applying heat and putting it into a glass jar, corking it like.. READ MORE »
How do you know what food is the safest and healthiest to eat? Nowadays, there are so many options—cooking, going out, ordering over the phone, ordering online—that it can be difficult to pinpoint which is the best option for you. While each has benefits, ranging from the amount of effort required to the amount of time before eating, food safety professionals now believe that ordering food online is the best bet on the road to improving health. Read on to find out three reasons food safety professionals believe that ordering food online is beneficial. 1. Grads of Food Safety Programs.. READ MORE »
After years of research and consideration, the Food and Drug Administration (FDA) has announced a trans fat ban, effective 2018. Companies now have three years to either stop using the unhealthy artificial substance or petition the FDA for special permission—which won’t be easy to get. This is part of the industry’s move toward better heart health. If you are planning to pursue a career in food safety, read on to learn more about trans fat—what makes it unhealthy and what the new FDA regulation means for the food industry. FDA’s History of Food Quality Controversy The FDA is the main.. READ MORE »
Many people suffer from weak immune systems. While for some this may be a result of an organ or bone marrow transplant, others may have weak immune systems due to a chronic illness like HIV or AIDS. There are also individuals who are simply born with weak immune systems and will need to form careful habits early on in their lives in order to ensure they do not become prone to dangerous diseases. When a person’s immune system doesn’t work at full capacity, their body has a difficult time fighting harmful bacteria and they run a higher risk of getting.. READ MORE »
AAPS is happy to announce the latest addition to our faculty, Mr. who will be teaching this term’s program. For over a decade, Dinesh has been working for Coca-Cola LTD, currently taking on the role of Regional Scientific and Regulatory Affairs Manager. His previous employment includes working as a Plant Supervisor for Lucerne Foods in Burnaby, British Columbia, a Manufacturing Chemist for Reena Enterprises in Toronto, Ontario and a Production Supervisor for Nada Dairy in Saudi Arabia. He is an active member of the Canadian Beverage Association as well as the American Society for Quality and has had previous involvement in the International.. READ MORE »
– a monthly publication that features the best training institutions in Canada. TrainingPlaces.ca celebrates AAPS for its highly trained applicants, experienced educators and professional learning environment. Student Testimonials The piece features testimonials from students who have successfully completed AAPS’ Pharmaceutical Quality Assurance and Quality Control program, Food Safety and Quality program and Clinical Research program. The AAPS Advantage The article also highlights the many resources which AAPS has to offer: close industry connections and co-op placements, web-based learning and online training, skill developing workshops and practical laboratory experience.
