Traditional wine production
Hello fellow food scientist.
I am producing a wine locally using mango fruit. The wine is undergoing production process I.e fermentation. I use yeast (saccharomyces cerevisae) as the fermentation agent. I do take the pH on daily basis.
I need your suggestions and opinions on the production.
Is there anyone who knows how the alcohol content can be determined.
Thanks in anticipation
5 posts – 3 participants
Food biotechnology
Please help me research topic on food biotechnology or food microbiology for my masters
9 posts – 2 participants
How can we increase shelf life of dried fish for commercialisation?
How can we increase the shelf life of dried fish? Thank you 
5 posts – 2 participants
https://fstdesk.com/t/how-can-we-increase-shelf-life-of-dried-fish-for-commercialisation/5135
Use of stevens law in product formation
I have to solve problem related fruit yogurt formation with no added sugar. Information about the product is in pictures.
Ingredients: pasteurized and homogenized whole milk, strawberry, sugar, carrageenan, yogurt cultures (S. thermophilus ve L. bulgaricus), citric acid and flavor
A) If use aspartame as a single sweetener, how much aspartame should it be used? What are some important points to consider when aspartame is used in this type of product?
B) How about if a blend of aspartame and saccharin is used? How much of each should be used?
I am not getting what is use of R here and how can i get S, please help me
4 posts – 2 participants
https://fstdesk.com/t/use-of-stevens-law-in-product-formation/5119
About the Technology category
Category for topics related food technology.
1 post – 1 participant
Food Safety Change of Thought
Am getting annoyed each time people stick around and speak about Food safety being each one’s BUSINESS!. It is never everyone’s’ “BUSINESS” please!!!
-The slogan makes food safety sounds as if it is a discipline begging to be commercialized!
-Rather, food safety should be regarded as everyone’s’ RESPONSIBILITY because we all have different roles to play to ensure it is continually achieved. What is your opinion???
2 posts – 2 participants
Chip Curvature designing
Most of the time, I wonder why potato chips are designed as curve one?
Later, I found out this technical terminology behind their secret called as chip curvature.
Is it there any design preference used in certain food products?!
3 posts – 3 participants
Tahini halva
What is function of carbohydrate in tahini halva? Tahini is paste of sesame seeds
4 posts – 2 participants
What is food coloring agent?
Hey food technicians! I recently found myself with allergic reaction because of coloring agents.
Later, I found that in my residental area, people are used cloths dyes for food products with non permitted limits.
However, I got slightly allergic reaction so I decided to write article about it.
If you are interested
2 posts – 2 participants
Microwave principle
How does micro wave work to bring a heating effect on food
2 posts – 2 participants
Food Science & Technology Desk 