Microbial analysis is used in the food industry to determine the microbial content of foods and as a verification, measurement to determine the adequacy of cleaning and sanitation. Common tests that you will encounter include the following. Aerobic Plate Count (APC): This test is also called aerobic colony count, standard plate count (SPC) and total […]
You may be required to write up your food science lab in a research paper format. This will give you great practice in preparing to write and publish scientific peer-reviewed articles. Here is an outline I have created for you showing the basic elements of a research paper and their purpose. Title A Few Words […]
Steps Number the carbons on the glycerol unit 1, 2 and 3 from top down Identify the fatty acids attached Name the triacylglyceride (TAG) by identifying the fatty acids position on the TAG and dropping the “ic” or the “eic” and replacing them with “oyl” For example, the name of the TAG below would be […]
Objective To understand and appreciate the scientific principles involved in making ice-cream Background Ice-cream is a foam. A foam is a dispersion of gas bubbles in a liquid. Some ice-creams may have more air by volume compared to actual solids. The amount of air present in ice-cream is referred to as its overrun. Apart from […]
Hydrocolloids are ingredients; mostly polysaccahrides and proteins, used in foods to modify texture through thickening or gel formation. Their ability to thicken or form gels depend on their chemical, physical and functional properties. Examples of common thickener and gelling agents, and their properties are shown in Table 1 and 2 below. Table 1. Hydrocolloids as […]
