Designing a Food/Water Microbial Testing Lab
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I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need advice for a basic setting/plan and the requirement for a lab within our QA and R&D departments.

How to smoothen konyaku jelly product
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From.what I remember there are special carrageenan for that purpose. Not just any carrageenan you buy from suppliers. The one I made two decades back for my employer came from, FMC carrageenan, called Gelcarin… Just like Jello.

Shelf life of Australian red meat
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Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf lives ranging from a few days (entire cuts, roasts and ground meats) to several months (vacuum-packed primals) to more than one year (frozen manufacturing meat).

Introduction to the microbiology of food processing
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Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be seen using a microscope. Bacteria, fungi (such as yeasts and molds), protozoa, viruses, algae, and some parasites are all types of microorganisms.

Brix Consultancy
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Chocolate enrobing machines and cooling tunnels.

NOAEL and LOAEL?
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What is the difference between NOAEL and LOAEL ? In my thinking the two terms are kind of the same. NOAEL is the level below which no adverse effects are observed.

Beginner in food product formulation
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Hello everyone, I´m a beginner in the food industry (I am a food engineer), and I’m having issues at work because I don’t know how to formulate well any product. I really want to learn how to formulate.

FBK Temizlik Ekipmanları
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Ana Sayfa Galeri

Nutrient Finder by FSTDESK
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to learn how to use this tool read this Calories 0.00 Kcal Proteins 0.00 μg Carbohydrates 0.00 μg Fats 0.

Developer’s Guide: UHT/HTST Processing Next Generation Protein Products (FI Europe Webinar)
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Plant-based proteins are not really “alternative” anymore, are they. Their popularity has blossomed into the development of a wide range of pasteurized, ESL, and aseptic products like milks, shakes, yogurts, and even desserts like puddings and ice creams.