Food Science Toolbox

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Heating is a common way of processing food. Applying heat to food offers several benefits. These may include killing harmful organisms; improving organoleptic properties; destroying anti-nutrients, and improving digestibility. Methods of heating may involve the use of dry heat, steam, or water. During these processes, heat may be transferred by conduction, convection, radiation or a […]

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Dietary supplements are regulated under the Dietary Supplement Health and Education Act (DSHEA) of 1994. The act amended the FD&C Act by reducing previous restrictive regulations that sometimes caused the FDA to classify some dietary supplements as a drug and therefore remove them from the shelf. The new act reflected Congress’s’ view that changes were necessary given the […]

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The terms food safety and food quality are often taken as the same. However, in principle they are two different concepts. Food quality is a broad term that will vary depending on what the specific consumer wants. On the other hand, food safety has to do with the wholesomeness and fitness of the food for consumption. […]

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Food processing can be very complex. Even the process of baking that may seem so straightforward involves many different steps that the food processor must consider in order to create high quality predictable outcomes. For example, steps may include flour blending, formulation and dough mixing, fermentation, dividing, rounding, proofing, molding, panning, baking, de-panning, cooling, packaging, […]

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