Food Borne Illness: Infections and Intoxications
Food Tech Notes
by Pratiksha Shrestha
1y ago
Food borne illness, also known as food poisoning, is a common public health problem that occurs when people consume contaminated food or drink. It is caused by harmful microorganisms such as bacteria, viruses, parasites, or their toxins that contaminate food or water.Symptoms of food borne illness can vary but often include nausea, vomiting, diarrhea, abdominal […] The post Food Borne Illness: Infections and Intoxications appeared first on Food Tech Notes ..read more
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Top universities to Study Food Science and Food Technology
Food Tech Notes
by Pratiksha Shrestha
1y ago
Food science is a dynamic field that combines the principles of biology, chemistry, and engineering to understand and improve the quality, safety, and nutritional value of food products. If you’re interested in pursuing a career in food science, it’s important to find a university with a strong program that will prepare you for success in […] The post Top universities to Study Food Science and Food Technology appeared first on Food Tech Notes ..read more
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Top Ten Food Science Textbooks Every Food Technology Student Should Read
Food Tech Notes
by Pratiksha Shrestha
1y ago
With so many complex concepts and theories to understand, having the right resources at your reading desk can make all the difference. This is why we have compiled a list of must have food science textbooks that every food technology student. Whether you are just starting out in the field or you are looking to […] The post Top Ten Food Science Textbooks Every Food Technology Student Should Read appeared first on Food Tech Notes ..read more
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Method of Heat Penetration during Thermal Processing
Food Tech Notes
by Pratiksha Shrestha
1y ago
Heat penetration During processing of food, heat penetration is an important factor and it should be known to ensure that every particle of food within the container receive the required heat treatment. If the cans are heated from outside, larger the can, larger time it will take to heat the center portion of can to […] The post Method of Heat Penetration during Thermal Processing appeared first on Food Tech Notes ..read more
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What are the quality attributes of foods ?
Food Tech Notes
by Pratiksha Shrestha
1y ago
Quality attributes The term quality attributes includes all the factor that influence product’s value to the consumer. Quality attributes can be positive or negative. Negative attributes includes spoilage, contamination, discoloration, off odor etc. while positive attribute includes safety, nutrition, flavor, color, texture, suitability of processing etc. quality attributes of food can be well described by […] The post What are the quality attributes of foods ? appeared first on Food Tech Notes ..read more
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How Quality Assurance is more effective than Quality Control ?
Food Tech Notes
by Pratiksha Shrestha
1y ago
1. Quality  To the basic understanding, quality is the combination of characteristics of the product that are significant to determining the degree of acceptability of the product to the customer. According to sir Edwards Deming, quality should be aimed at customer present and future. Therefore, it can be said that quality is degree of goodness […] The post How Quality Assurance is more effective than Quality Control ? appeared first on Food Tech Notes ..read more
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Discover Your Dream University : Part 1
Food Tech Notes
by Pratiksha Shrestha
1y ago
Hungarian University of Agricultural and Life Sciences    The headquarters of the Hungarian University of Agricultural and Life Sciences are the Szent István Campus in Gödöllő, and its other campuses are located in Budapest (Budai Campus), Gyöngyös (Károly Róbert Campus), Kaposvár (Kaposvár Campus) and Keszthely (Georgikon Campus). In addition to the campuses, there are other training […] The post Discover Your Dream University : Part 1 appeared first on Food Tech Notes ..read more
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How I defeated COVID – 19 ?
Food Tech Notes
by Pratiksha Shrestha
1y ago
COVID 19 is a contagious respiratory and vascular disease caused by severe acute respiratory syndrome coronavirus 2 (SARS – CoV- 2). It was first identified in Wuhan in China in December 2019 and World Health Organization (WHO) on March 11 2020 declared this disease a pandemic. Despite of all necessary precautions I applied at home […] The post How I defeated COVID – 19 ? appeared first on Food Tech Notes ..read more
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Commonly Used Fumigants in Food Storages
Food Tech Notes
by Pratiksha Shrestha
1y ago
Many different chemicals in the name of insecticides and pesticides are used to protect our food from insects and pests in go-downs, in food industries and store house before they reach to us. Also not all the chemicals are appropriate for all kind of food commodities. Thus it is important to know the nature of […] The post Commonly Used Fumigants in Food Storages appeared first on Food Tech Notes ..read more
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Classification of Food on basis of Acidity
Food Tech Notes
by Pratiksha Shrestha
1y ago
The acidity of food is generally expressed in terms of pH value and it has great influence on distribution of microorganism. Lower the pH, greater the ease of processing or sterilization. On the basis of acidity, food can be classified as follows, 1. Low acid food: pH 5. 0 and higher. This class include peas, […] The post Classification of Food on basis of Acidity appeared first on Food Tech Notes ..read more
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