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Food Science | Reddit by /u/galacticsuperkelp - 2d ago

Just a curiosity, are there any foods that are traditionally eaten with some other sensation done at the same time? I.e. are there any foods that are typically eaten in the dark or while listening or smelling something?

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Is there a way to measure or visualize gluten development? I want to compare two samples processed differently, but they have the same amount of gluten. Any ideas? Edit: these are baked cookies

submitted by /u/crunchygranolagirl
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https://www.sciencedirect.com/science/article/abs/pii/S0260877415300698 Hi. Couldn't access the full paper & since I'm a beginner the abstract made little sense to me. Would anyone like to satisfy my curiosity as to how this process works? I would prefer a simplified explanation (diagram may be better than description) But if you don't have the time to explain that's ok.(searched online but didn't find anything) Thanks!

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What is it which is used to extract it? It is an ingredient in a nut bar "chicory root extract".

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My roommate made some short ribs from a recipe that called for a 48-hour cooking time at like 144F. They were indeed delicious, but I'm trying to figure out why that extended cooking time is necessary, and why it is better than a 12- or 24-hr cooking time, both of which the recipe writers said produced inferior results. (They actually said 72 hours produced the best results, but I guess 48-hrs is a compromise?).

Is it just an extended maillard reaction, or is some other physical change happening? Or do you think a double-blinded testing would have yielded different results. FYI, the meat had been marinated, but I think went into the bag without any additional liquid. Also, the 24-hr version called for a slightly higher cooking temp, and the 72-hr version a slightly lower temp.

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Food Science | Reddit by /u/davideluise - 6d ago

Hello guys I am looking for a scientific book about food chemistry. Can anyone suggest me a title? Thank you all.

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Hi! I´m studying Software Development, but my dad has always worked in companies like Pepsi and beverages companies, but on the bottling part.

I am really interested in learning the Recipe creation of a drink, how they create the flavors and make the formula of a beverage.

I hope you can help me to find some books on the topic. Thank you very much.

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Food Science | Reddit by /u/fancyfoam - 6d ago

Hi

I'm wondering with Food Fraud /food scandals in supermarkets etc..

Is there regulation on the internet especially now with popular online websites like Ebay and Amazon selling more food & powders of all sorts (seasonings etc...) and supplements which contain herb extracts etc.. (if that can be considered a type of food). Some things unless you have a lab/send items to a lab (powders,extracts etc...) can be difficult to know if you are getting what is on the label... or am I wrong?

Are there different regulations these sites have to comply to in the EU vs US?

How safe is an item bought from one of these large companies vs a grocery store?

Hope that makes sense.I looked online but didn't find anything.

Thanks!

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Hello /r/foodscience ,

I am in a weird situation I don't want to be in.

In May I graduated with a Degree in Food Science and Nutrition from a State College located in California's Central Valley. Soon after I applied to various jobs on Indeed.com and find a company hiring for a "Quality Assurance Technician" position. I live close to the company and I am also "poor" so I needed the job.

Here is the job description:

  • Ability to complete the following for a minimum of two-three production lines per respective shift with ease:
  • Collaborate with internal stakeholders to assure the adherence to customer, company quality and food safety standards.
  • Ensure proper use and care of analytical instruments and equipment, including daily calibration checks.
  • Analyze product chemistry in the form of sugar solids (Brix), pH and thickness (Viscosity), Titratable Acidity, Water Activity, Drain Weight, sensory, and other analytical and operational tests that are performed for each lot and documented as required per Process Control and HACCP Sheets in RedZone and DAX/ERP.
  • Ensure the UHT processor parameters are in balance, Aseptic process controls are followed as prescribed on the Process Control Checklists.
  • Inspect rework before it is used and make sure documentation provides traceability.
  • Verify product quality and integrity by checking the production line during the filling of each lot, (looking specifically at package and case integrity, label and code date accuracy, weights, temperatures, and tray/screen inspections for signs of any foreign material).
  • Analyze first and last cartons during formula changes for product chemistry and tray/screen inspections to ensure no presence of foreign materials.
  • Perform HACCP monitoring activities including filter checks, metal detector monitoring, magnets checks, allergen verifications and hot fill monitoring as prescribed by production line requirements.
  • Monitor the line and equipment for food safety related items such as good manufacturing practices and proper sanitation practices.
  • Properly document all data and provide timely/effective communication to production supervisors, management, production employees and other Quality Assurance Technicians and Supervisors.
  • Collect any necessary samples and maintain the retain sample library accordingly.
  • Fill in as needed in other areas of the Quality Department as assigned by the Lead PQG Technician, QA Manager or Supervisor.
  • Ensure compliance to company expectation on meals, breaks and attendance policies.
  • Assist in problem solving events to determine root cause and establish preventive measures.
  • Receive Raw Materials and follow necessary procedures to ensure compliance to company receipt, handling and storage processes.
  • Has knowledge and application of +50% of all laboratory procedures, cross functionally trained and able to cover +75% of Quality Control and Assurance checks or expectations of all production lines and Analytical Laboratory Stations.
  • Assist in problem solving events to determine root cause and establish preventive measures.
  • Receive Raw Materials and follow necessary procedures to ensure compliance to company receipt, handling and storage processes.
  • Has knowledge and application of 100% of all laboratory procedures, cross functionally trained and able to cover 100% of Quality Control and Assurance checks or expectations
  • Act as the Trainer for all QA Lab, Line, and dept. policies and procedures
  • Backfills for PQG Lead, and any vacant or absent personnel.
  • Performs sensory evaluation on samples and document as necessary
  • Ensure effective collection and shipment of customer samples and with appropriate documentation.
  • Ability to work independently at batch station and escalate when necessary.

A day or two passes and I am woken up by my cell phone ringing and an HR person schedules me an interview for the following week.

The interview comes up and i am interviewed by a group of three people, nothing of importance takes place so I will skip.

The next day or two I am again woken up by my cell phone stating that I got the job.

Some time passes and after orientation, I begin my first few days on the job.

My first task is to be trained by another employee on another production line. My co-worker trainer is assigned to me, and we begin to walk around looking at various gauges (Many of which are unlabeled) that are scattered around the building. We also begin to walk around and look at the control panels the operators use for the equipment which shows features such as: (Temperature, steam pressure, Hold tube Temperature, etc.) These features are not labeled with their name,and steam pressure might be labeled as "TX-01"; for example. There is no book that identifies each parameter that im aware of nearby either.

The person training me gets a tablet which tells them what to check before time runs out, and shows me how to do a run of checks for that hour.

When it's my turn to do the checks, I didn't remember what specific gauge is which, and my trainer clearly becomes impatient; taking the tablet from my hand and doing the check themselves whilst shaking their head. Their voice tone becomes more and more unfriendly each mistake I make.

The line I was assigned to produces thick fruit bases and topping for various large name companies and fills up large food grade steel totes with this stuff. My job is to wait for the production worker to fill up the tank and then pour some of that product from a hose into a small bucket, which I then have pour some of the hot sample into a whirl-pak. After this step I have about 8 minutes to do a series of tests on (some time lost due to the speed of the production workers step). I must go inside the lab area and do a series of tests.

Note: Each tote takes about 8 minutes to fill up; after which a bucket is filled with a sample from that tote and placed on a nearby cart for me to collect and test.

These tests are:

Drain Weight (With the required screen size)

Brix (after blending)

pH (after blending)

Using an ICE BATH and batter scraper/silicone spatula to Cool a portion of the 180 Degree fahrenheit sample to 70 degrees (sometimes 40 degrees).

The cooled sample is then tested with a bostwick consistometer.

This has to be done in about 8 minutes or, else my next sample will be sitting on a cart outside in the production area and im behind, leaving me with less time to do my CCP check issued by the tablet software; as well as less time to do the above steps.

The results of each test have to be entered on the tablet as well, which takes time.

The person training me got so mad that they brought me inside the lab area and begins to shout at me, asking me why I couldn't be faster or remember all of the gauges, etc.

The person training me begins to speak Spanish to coworkers in an angry tone (Safe to assume I was the subject of the conversation).

The above events take place in only the 3-4 day of employment and this is not even the full list of events that take place during my "Training".

Around the second or third week me and a group of new hires are called in an told that our job titles are changing and we are "PQG Technicians" instead of QA technicians. meaning there will be no problem solving. I interpreted this as meaning that my role is to be as fast as possible running back and forth between gauges and process charts; Nothing more.

I know that it might be all my fault, but I clearly stated that I had no working experience in a food processing company during my interview.

I am paid about 13/hr.

Did they think I would be a fast worker due to my degree?

The company switched owners and now wants 1 person to manage two separate lines.

I got hired in the middle of the company restructure

Nothing I did is correct, it's always "Vamanos" or "Be faster".

I don't speak spanish and know only a few basic words

The supervisors are new and don't know the processes themselves, they never enter the production areas unless they absolutely have to, "they" essentially placed their duties on other job positions.

Based on co-worker stories turnover is high in the QA/QC department.

I was recently scheduled one day less in the week. (I'm assuming my trainer/coworker said I wasn't fast enough.)

I have a hint the company is failing and dying slowly. I'm only paid about a dollar more than minimum wage in california.

What should someone in my situation do?

I'm poor and dont have the freedom to leave at will without worrying about money.

I apologize for any grammar/spelling mistakes

submitted by /u/xACACACx
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