If you’re interested in food technology and microbiology, then you’ve very likely come across Louis Pasteur’s contributions. Louis Pasteur is a French scientist from the 1800s, famously recognized as the “father of microbiology” for his scientific discoveries. Pasteur received various academic distinctions for his work, with many organizations, hospitals, schools, and streets honouring his name. He had a strong impact on food safety and technology, along with other fields, as he made incredible discoveries that led to the development of the germ theory, pasteurization, and fermentation (to name a few). Here’s a closer look at how Pasteur created his legacy.. READ MORE »
Many people know what it looks like when food is browning when they cook it, but likely do not know the scientific name of the process. The “Maillard reaction” is the chemical reaction that happens when food, such as meat, is being cooked and the colour changes. The Maillard reaction is also the process where flavour becomes evident, and occurs most frequently when food is being cooked at a high temperature. Without the reaction happening at the correct level of heat, there will be significantly less flavour present in the food being cooked. Here’s what food technology students should know.. 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 »
With food technology training, aspiring professionals in the field gain a hands-on approach to safety and quality, and the skills to implement quality assurance and regulatory principles. As food creation is grounded in scientific processes, some of this relies on the principles of chemistry. One process that food technology professionals should understand is emulsification. This is the process of creating an emulsion, the result of what forms when two or more immiscible liquid substances are mixed together. An emulsion is a type of colloid, but not all colloids are emulsions. A colloid can refer to a mixture of any phases.. READ MORE »
Within the field of food technology, certain workers are dedicated to establishing and maintaining standards for the safety and quality of foods. Food technology professionals help foster compliance with national and international safety and quality standards. A part of this is analyzing the molecular behaviour of food products. The chemistry component of foods isn’t something common consumers think about a lot, unless they’re visiting an expensive restaurant where chefs use molecular gastronomy. But chemical reactions form the basis of all cooking, like when heat is added to ingredients to change their structure and taste. One type of food where chemical.. READ MORE »
The responsibility to protect consumers from foodborne illness, commonly referred to as food poisoning, belongs to all three levels of government. The average spending on food safety by the provincial Ontario government and municipalities, along with the Federal government, is approximately $105.7 million each year. If you are interested in science and understanding how food makes it onto grocery store shelves or restaurants, a career in food technology might be right for you. Why might this be a good time to train for a career in the food industry? Earlier this year, the Canadian Agricultural Partnership was announced, and the.. READ MORE »
Unlike parasites or other infections, food intoxication happens when ingested food contains toxins that make consumers sick. Proper food preparation and processing is very important, to be sure to minimize or avoid: Unfavourable chemical reactions Contamination Harmful chemicals Sometimes foodborne infection can be confused with intoxication. The difference lies in that infection is caused by the actual bacteria once it is in the intestines, while intoxication comes from toxins (often created by bacteria), meaning that the physical organisms are not what make people sick. Read on for more information about food intoxication and how it occurs. Know How Food Intoxication.. 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.
People working in the food industry have an obligation to ensure that the foods they work with are kept safe from cross-contamination. While the vast majority of food is safe, when problems do occur, such as product recalls and outbreaks of foodborne illnesses, they are often because of cross-contamination. Taking measures to prevent cross-contamination is something that should be done at every food facility, whether on the farm or in the kitchen. If you’re interested in a career in the food industry, here are three things you should know about cross-contamination. 1. Cross-Contamination Is Likely the Leading Cause of Food.. READ MORE »
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 »
