submitted by /u/Pangolin-Annual [visit reddit] [comments ..read more

submitted by /u/Pangolin-Annual [visit reddit] [comments ..read more

Welcome to our weekly feature, Ask Anything Taco Tuesday. Modeled after the weekly thread posted by the team at r/AskScience, this is a space where you are welcome to submit questions that you weren't sure was worth posting to r/FoodScience. Here, you can ask any food science-related question! Asking Questions: Please post your question as a comment to this thread, and members of the r/FoodScience community will answer your questions. Off-topic questions asked in this post will be removed by moderators to keep traffic manageable for everyone involved. Answering Questions: Please only answer t ..read more

can i hydrolyze protein in rice flour to free amino acid with bromelain? how much units of bromelain would i need? submitted by /u/Critical_Hotel7156 [visit reddit] [comments ..read more

Seems I can't really ask this question in smoking forums without upsetting a lot of people and being told "YOURE GOING TO DIE ANYWAY WHY DO YOU CARE?!" But I'm hoping it's ok to ask it here. I have a smoker and enjoy smoked foods. However I'm concerned about the cancer risks and trying to understand how big they are so I can hedge my bets. Or if there's any tricks to reducing the risk. I almost never use sugar in my rubs, and I trim fat off of brisket in long thin strips. I take those strips, salt/pepper them and put them in a small stainless steel tray that gets set next to the brisket in th ..read more

Hello! I’m looking to pursue a degree in food science and I’m interested to hear what typical internship positions look like in the industry. Although subject to change, I am most interested in R&D. I am aware that r&d positions are competitive. For those that have done it or for those that did 1+ internships while they were in school, where did you intern and what was your experience like? submitted by /u/emoshunalshawty [visit reddit] [comments ..read more

are cucumbers grown with pesticides? if so, are the cucumbers, well cleaned to remove the pesticides on the skin before they are pickled? Is the washing process enough to remove the pesticides? submitted by /u/DuckDucker1974 [visit reddit] [comments ..read more

I work for one of the largest food manufacturing companies and on the food safety team. I am a PCQI and HACCP certified. What are some other certifications or trainings that I can pursue? Company will most likely pay for it so price isn’t an issue. submitted by /u/i-want-a-beer [visit reddit] [comments ..read more

Hi all. I am currently an energy analyst working in the building energy engineering industry. I graduated with a bachelors in chemical engineering previously. However, I’ve been heavily considering a career change into the food science industry as it has always interested me I have applied to some jobs without much luck. My fiancé is saying that I should stick to the current field that I am in and that food probably won’t pay well. I currently make 70k in the US. Does anyone have any insight into this? Should I keep applying to jobs or get go for grad school? submitted by /u/Competitive-Yogu ..read more

Can anyone provide insight or provide resources that explains how pH affects the way pectin sets? submitted by /u/Competitive-Yogurt93 [visit reddit] [comments ..read more