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Putting Food Microbiology Under the Microscope

October 18, 2018 by

Humans around the world consume nearly 37.5 billion pounds of food every day. But as the global demand for food increases, so does the risk of contamination during food production, processing, and distribution cycles. Food safety is a top priority for all food ingredient and finished goods manufacturers, so it’s critical that they’re able to… More about Putting Food Microbiology Under the Microscope

Making Protein Digestibility Testing Easier to Swallow

September 25, 2018 by

Protein is one of the most vital nutrients within the human diet. Without it, our bodies would not be able to produce enzymes, hormones, or cells; repair damaged tissue; build strong muscles and bones; or maintain healthy skin and blood. Depending on the source, our bodies will break down protein in different ways and in… More about Making Protein Digestibility Testing Easier to Swallow

Everything Food Pros Need to Know About Infrared Spectroscopy

September 6, 2018 by

Infrared Spectroscopy is important to scientific researchers and food analysts across the globe, due to its usefulness in determining and identifying structures of compounds. Understanding Infrared Spectroscopy and how to use Fourier Transform Infrared Spectroscopy (FTIR) to identify and characterize organic compounds is vital to your success as a food analyst or executive. Although primarily… More about Everything Food Pros Need to Know About Infrared Spectroscopy

Listeria & Listeriosis: Symptoms, Testing and Prevention

August 16, 2018 by

We previously examined the causes and impacts of microbiological food contamination, which affects 1 in 6 Americans every year. E-coli and salmonella are two of the most commonly recognized (and contracted) foodborne illnesses, but there is another pathogen that has grown in recognition and transmission since its discovery in 1940: Listeria. The Center for Disease… More about Listeria & Listeriosis: Symptoms, Testing and Prevention

What You Need to Know About Pesticide Residues

June 7, 2018 by

There are currently 7.5 billion people living in 246 countries across six of the seven continents on Earth. Each person consumes around five pounds of food on average per day. That means we need to grow, harvest, process, package, and ship 37.5 trillion pounds of food every day just to keep up with the ever-increasing… More about What You Need to Know About Pesticide Residues

Different Types of Descriptive Sensory Evaluations

June 5, 2018 by

We all have our favorite foods. And we all have different reasons for liking them. For some, it’s the velvety texture that oozes out of each bite, or the tingling sensation that dances across their tongue. For others, it’s the spicy kick that sends their taste buds into overdrive or the floral aroma that transports… More about Different Types of Descriptive Sensory Evaluations

Food Safety & Microbiological Contamination [QUIZ]

May 31, 2018 by

Reports of foodborne illnesses continue to rise year-over-year. In addition to the recall and destruction of over 50 million pounds of food, there are an estimated 128,000 hospitalizations and 3,000 deaths tied to foodborne illness annually. In 2016, Fortune reported that food safety recalls and foodborne illness cost the food industry $55.5 billion annually. As… More about Food Safety & Microbiological Contamination [QUIZ]