Filtration has always been a major part of the food and beverage industry, keeping food items fresh and safe for consumers. The use of filtration systems is heavily relied on by the industry, used to separate liquids and solids through a membrane (porous material). Students interested in understanding food processing systems will benefit from learning more about filtration. Filtration and membrane technology has experienced a significant boom since the 1970s, reflecting changing industry standards. These new developments might be particularly helpful for students wanting to join the food industry. Here’s a closer look at the process of filtration and its.. READ MORE »
The release of a new food product is an exciting time for the professionals behind it and consumers alike, with everyone standing to gain if the food concept is well-conceived. In order for the product to become a success, however, there are important stages that must be followed from the time that the idea for the new food is formulated to its release into a highly competitive marketplace. To understand more on what must be considered in releasing such a product, let’s take a look at a few key steps that must be taken in the development phase. Understanding Your.. READ MORE »
Fortification or enrichment of foods involves either adding vitamins and minerals to food products, or replacing micronutrients that are lost when the food is processed. Fortification isn’t just a choice made by companies. In Canada there are laws that set requirements around fortification of certain foods. For example, vitamin C must be added to vegetable drinks and vitamins A and D are mandatory in margarine. Many nutrients are also designated as “voluntary”, or optional, for example those added to breakfast cereals. These voluntary nutrients include: Thiamine Niacin Vitamin B6 Folic acid Pantothenic acid Magnesium Iron Zinc These nutrients serve to.. 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.
Since the 14th century, the global population has been continuously growing. On average, the population increases by 158 people per minute and 83 million people per year. That rapid population growth means that we must continue to find innovative, scalable ways to produce enough food to meet future demand. If you’re interested in food safety and technology, new developments in the food industry will likely have a big impact on your future career. Here are three new developments in the food industry that you might one day encounter. 1. Sprays that Fight Food-borne Bacteria Are Being Developed As students completing.. 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 »
Getting an education is one thing, putting that knowledge to good use is another. AAPS students enrolled in our are taking the opportunity to develop their skills by training with leaders in Food Safety and Quality Assurance. Implements Your Skills The hands-on training AAPS students receive is only a part of what prepares them for the workforce. AAPS’ close industry connections allow for some of the best co-op placements in the industry. These placements allow students to expand on their specialized knowledge in real food safety environments. Co-op Placements AAPS students have gained real work experience with leaders in the.. READ MORE »
Students pursuing food safety careers know that genetically modified organisms (GMO) are organisms whose genetic materials have been altered by scientists. While there are various reasons for producing genetically modified foods, the most common one is to improve crop protection, since crops can sometimes become infected by insects, viruses, or as a result of a resistance to herbicides. Because most foods can be genetically altered, it’s important that GM foods are thoroughly assessed by food quality experts before being placed on the market. Individuals pursuing food safety careers will learn all about which foods and crops are most commonly genetically.. READ MORE »
A 2014 report by the Conference Board of Canada, in collaboration with the University of Guelph’s Food Institute, revealed that Canada’s food safety system was ranked among the best in the world. In fact, our food safety system tied for first place with Ireland’s, in comparison to 17 other Organization for Economic Co-operation and Development countries. Food safety experts understand that this excellent ranking is an indication of the country’s ability to assess, manage and communicate food safety concerns, as well as its capacity to quickly respond to food safety emergencies. One major way that the government of Canada protects.. READ MORE »
