Science topic
Food Technology - Science topic
The application of knowledge to the food industry.
Questions related to Food Technology
Dear Dr. BakhromKuldjanov,
I hope this message finds you well.
On behalf of the Organizing committee, it is my pleasure to extend an invitation to you to serve as a Speaker at the upcoming "International ConfEx on Food Science And Technology" to be held in Milan, Italy from May 29th to 31st, 2025.
FSTConfEx2025 aims to bring together leading experts, researchers, and professionals from across the globe to discuss recent advancements, challenges, and emerging trends in the field of Food Science and Technology. Your expertise and insights would be invaluable in enriching the discussions and contributing to the success of our event.
Your participation as a Speaker would not only provide an opportunity to showcase your research but also inspire the next generation of scientists and engineers in this field. We are confident that your presentation would be a highlight of our program.
For more details about the conference, please visit our website: https://eliteconfex.com/2025/fstconfex
We would be honored to have you join us and share your knowledge and expertise with our esteemed participants. Kindly confirm your acceptance at your earliest convenience, and if possible, provide a tentative title for your presentation.
Should you have any questions or require further information, please feel free to contact us.
Thank you for considering our invitation. We eagerly anticipate your favorable response.
Warm regards,
Luciana
Conference Secretary
FSTCONFEX2025
Greetings to all colleagues: I would like you to help me find free journals (without fee publication) in food science of food microbiology or dairy products or food fermentation..
Food preservation is through common preservation techniques such as salting, drying, canning, smoking and other. Where, the main problem with the thermal processing method is loss of colour, flavor, vitamins and other nutrients in food products. The food industry is currently interested to use some of novel production and processing technologies that may result in economical and improved quality products. Innovation in food technology goes in parallel with consumer demand for healthy food and safer while improving the quality and shelf life.
Dear Food Sciences professionals,
I am searching for international collaborators to create a scientific article-writing group. The details about my background are in my profile.
Dear Professor(s),
I am looking for PhD in Food Science and Technology on funded project based. If any professor has open position for international students, I will be happy to join as early as possible.
Thanks in advance for positive response.
Regards,
I am looking for a suitable journal that publishes the research or can accept research and publication in less than 10 days. I hope that he has information or benefit so he puts it.
Please I am looking for a fully funded PhD scholarship in Nutrition and Dietetics or Food Science and Technology, let me know if you know anyone
Author(s). Year in parenthesis, Article title. Journal title. doi.
Gamelin FX, Baquet G, Berthoin S, Thevenet D, Nourry C, Nottin S, Bosquet L (2009) Effect of high intensity intermittent training on heart rate variability in prepubescent children. Eur J Appl Physiol 105:731-738. doi: 10.1007/s00421-008-0955-8
We are focusing on Biotechnology, Food Technology, and Molecular Biology students.
Hi, is there anyone knows the endnote style of this journal Food Science and Human Wellness? thanks
Hello Dear professors,
I hope you are doing well. In fact, I need your help in getting a post-doctoral position in Food science and Biotechnology or any related branch of science.
Food Science and Engineering Technology
Dear colleagues,
Do you have any experience with globaljournals.org and medicalresearchjournal.org?
I am not sure if it is a e-mail scam or an actual invite to coorperation.
The e-mail:
To,
Dr. [xxx]sen,
Det Sundhedsvidenskabelige Fakultet – Københavns Universitet,
Denmark.
Dear Dr. [xxx]sen,
I am following up on my email (Ref.: #UW8724) that I sent you a few days ago. I read your research work online and tried connecting with you. I think that you had a look at our invitation email and proposition. If you found my outreach uncomfortable, kindly let me know. We will be glad to develop an academic relationship with you.
If you have any queries, let me know.
I am looking forward to hearing from you.
I will be in Edinburgh next week for a scientific meeting. Please provide your WhatsApp number to streamline our interactions. My assistant will promptly add you to my contacts, ensuring seamless communication.
With Regards,
Dr. Elaine L. Hickson
MD–Ph.D. in Food Science and Technology
Managing Editor, Global Journal of Medical Research
https://globaljournals.org/journals/medical-research/g-veterinary-science-veterinary-medicine and https://medicalresearchjournal.org
If you wish I no longer get back to you, kindly let me know or unsubscribe from my academic network.
Sent from my iPhone
Hi, I am looking for a company operating in the field of artificial meat. By operating, I mean production or advanced stage of pre-production.
I am looking for because we have some good solutions to offer to this kind of company.
Thank you.
Hi,
Can someone kindly help me to download the supplementary file from the paper published in This Food Science Journal.
I could not seem to locate where the supplementary file is actually located in the website. Other publishing house like ACS or RSC keep these fie as a pdf link, which are easy to locate. Does Elsevier provide these file free of cost?
Thank you for your time
With regards
Hesam
I have completed my bachelor in Food and Process Engineering. I am enrolled in a Masters of Engineering in Food Science and Technology course in South Korea. Recently I am exploring labs for my upcoming PhD career. I want to know in which departments other than food science/engineering/technology, we food science graduates can enrol for PhD. My specialisation is food chemistry.
I just learned that the relative humidity of the atmosphere is lower during the daytime and it is at its highest at night. What is the explanation for this?
I have written a review manuscript based on use of phytochemicals in cancer treatment. Please suggest journals in area of food science.
Hello Dears, would list Food Science and Nutrition related best journals with their publisher, please? Also their index?
Hello everyone, any system can be thought of as a collection of its fundamental building blocks. There are well defined fundamental parts in certain systems (attached image) like the basis vectors for a vector space or the 5 fundamental tastes. Then there are systems where the fundamental parts aren't as well defined but we can still think of the best candidate parts for such systems. For example,
- Colours: RGB
- Nations: Government, Bureaucracy, Civilians, Judiciary.
Which principal or fundamental parts can be thought of as the building blocks of fruits and vegetables? I can think of a few:
- Sugar content
- Vitamin content
- Citric acid content
- Skin
Can we come up with a master list of all possible principal components which are the bare minimum to construct any fruit or vegetable?
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A rephrasing of the question to make it a bit clearer:
Imagine you have the power to create any fruit/vegetable out of thin air (F&Vman). What minimum amount of data would you need to make a specific fruit/vegetable with your power? (let's use apple as an example for the discussion)
You want to earn a living by doing this so you wish to standardize the process. For that, you need an exact list of basic/fundamental characteristics of F&V (both, regarding their physicality and their chemical make-up) from your customers that can be used to make almost any, if not all, F&V.
That list is what I'm looking for.
Can anyone suggest a SCIE/ Scopus indexed (IF 0.5 - 2.5 preferred) journal in Food Nutrition/ Functional Foods/ Clinical Nutrition categories that accept Reviews?
Especial requirement is the higher number of volumes per annum and lower review time.
I'm looking for a PhD scholarship in Food Science and related areas, can anyone suggest me?
I got an invitation that seems odd to me, perhaps this could be a scam but I'm not sure. I've learned that early carrier researchers are very prone to predators. One of my works in the field of computational chemistry was supposedly assessed as fitting for a food science conference. Do you happen to know anything about this conference and the organizer ScientexConference? Is this a scam?
Hi there!
I work with infrared spectroscopy (NIR & FTIR) in the field of food science/food chemistry. I'm looking for collaborators with experience in chemometrics (particularly PLS-R & PLS-DA, but other discriminant methods such as SVM or neural networks would also be great). In particular, I'm after people who would be interested in helping with data analysis & writing up some papers based on data I have collected.
If you are interested & have such experience, please contact me & I would love to discuss with you.
Joel
Hello,
I have visited the journal of gastronomy and food science on the elsevier website to check their citation style for journal articles and they do not state the name of the style to use but they do provide an example:
Van der Geer, J., Hanraads, J.A.J., Lupton, R.A., 2010. The art of writing a scientific article. J. Sci. Commun. 163, 51–59. https://doi.org/10.1016/j.Sc.2010.00372.
I am using endnote to enter my references but can someone please tell me the name of this citation style if it's available?
Thank you!
I am trying to design an agricultural and horticultural calendar for Karbi Anglong and Dima Hasao districts of Assam, India. What are the steps that I should begin with?
CTAB Extraction Buffer (1.4 mmol m-3 NaCl, 20 mol m-3 ethylene diamine tetra-acetic acid (EDTA), 100 mol m-3 Tris-HCl (pH 8.0) and 0.2% (w/v) beta-mercaptoethanol)is not working. Any suggestions?
Clarivate analytics journal ranking for food science needed. I can only find Scimago ranking. Thanks
What can be possible ways to complete the requirement of PG level final year projects in on Food science, food nutrition and food technolgy, with quality work under such crucial time of pandemic and lock down? One side concern for health and other side tension of timely degree completion?
Kindly suggest
I am struggling with my food science lab report, and although I completed the experiment I am still clueless about the Maillard reaction.
I have found a positive correlation between glucose concentration and absorbance and can’t understand why and what this actually means. Any help will be appreciated
Other people in my lab have used NormFinder but I'm trying to find other options which are user friendly as well
I am helping a local home industry for developing frozen fries from their local farm. I want to know what is the optimum blanching and pre-frying temperature and time for processing. Please also keep in mind that this is home industry and have limitation for high temperature. also if anyone have a manual book, journal or procedure for frozen fries processing it will be very helpful.
I want to know why honey diastase activity must be controlled? What happen if the diastase is to high or to low? and why it is considered a bad product?
If I were to receive an import of a new fruit species in the country and, upon arrival, the whole lot was diseased, what steps do I take to diagnose and solve the problem? Is there a general procedure or scheme followed for post-harvest management to identify the cause of the unknown disease?
How do I separate soybean or pea protein?
Do you know any way other than centrifugation and spray drying to separate and drying soybean or pea protein from protein solution?
I'll be conducting my thesis in Japan soon and I want to know what is the best method to personally bring viable microorganisms (specifically Lactobacillus spp.) in-flight.
How many days Journal of Critical Reviews in Food Science and Nutrition takes to publish
Milk-loving people, let’s discuss this video! I'm for sustainable agriculture and I agree that Remilk is revolutionary but there were points in this video that got me thinking:
1. “Milk is not healthy” is a broad presumption. Sure, there have been researches that were for and against consuming milk. But I consider milk as a healthy food since it contains proper amounts of dietary fats, proteins, vitamins, and minerals needed by the body. It is a reason why dietary guidelines (such as issued by the United States Department of Agriculture) recommends consuming three daily servings of low-fat/non-fat milk, yogurt, or cheese.
2. Alright, milk may be bad for consumers who can’t tolerate lactose. But how about in fermented milk products? During fermentation, microorganisms utilize lactose and produce lactic acid. I can think a lot about how lactic acid production is important in fermented milk products.
3. Milk has cholesterol but a cup of whole milk only contains 0.01% of cholesterol. How much more in low-fat or non-fat milk? Also, milk consumption increases HDL (high-density lipoproteins) cholesterol which transports excess cholesterol from the bloodstream to the liver for bile production. Bile serves as an emulsifier in the digestion of dietary lipids.
4. Indeed, milk is predominantly comprised of saturated fats. However, these saturated fats can be converted to unsaturated fats by microorganisms (e.g. lactic acid bacteria) during fermentation.
5. I can agree that milk is not entirely sustainable in the sense that the dairy industry greatly contributes to greenhouse gas (GHG) emissions compared to other agricultural practices. But we can’t ignore that there has been a significant reduction in GHG emissions throughout the years primarily by changes in breeding, nutrition, and management practices.
6. I honestly don’t know what to feel about animal abuse in the dairy industry. Does continually breeding dairy animals and leaving them in a lifelong cycle of reproduction and lactation might be considered animal abuse? (In my mind, it's a sad yes.)
7. Let’s say that the microbes have the same machinery as the cow’s mammary epithelial cells in producing milk, is it certain that they will have the same physicochemical composition, property, and functionality?
8. What are the external nutrient sources of the microbes? Is it the same nutrients found in the cow’s blood?
9. It is contradicting that they want to produce milk from microbes with the same chemical composition as cow’s milk but with no lactose?
This video discussed valid points that can be considered problems in the dairy industry. As long as this microbially-produced milk does not sacrifice the wonders of milk; Remilk, why not?
Does the winemaking industry currently use enzymes derived from genetically modified organisms?
I am looking for literature on stock cubes/bouillons' industrial methods of production especially in regards to stability and overall quality.
I am looking for available databases for a standardized list of SOPs. More specifically, I am looking for a standardized SOP for anthocyanin extraction from deepwater rice. This SOP must be for industrial use.
I'd like to know what is high oxygen MAP?
And what kind of food use it to prolong it storing time?
Thank you!
In the protocol for the extraction of anthocyanins from plant material, the first step is the sample preparation. The sample is prepared by converting the plant material into a powdered form after mixing it with liquid nitrogen. Is it necessary to mix the plant material with liquid nitrogen or can we proceed without liquid nitrogen to convert plant material into powdered form?
I want to develop a method to preserve sugarcane juice in any form.
At both very high and very low water activities, lipid oxidation rates are high compared to the rate at intermediate water activities. What can explain this trend?
I have submitted a Review paper to the Journal "Critical Reviews in Food Science and Nutrition" in November 2019 and still status is under review. What should I have to do for now? I have to wait or I have to withdraw my paper from this journal?
Kindly give me direction to take a right decission.
Currently working with colleagues in northern Uganda on the nutritional profile of the seed proteins of Hyptis spicigera as a global public good, I am seeking analytical collaboration (and co-publication) in this technical area.
With some limited funding, our team is also actively seeking referrals to a reliable and competent contract laboratory, offering this analysis on a fee-for-service basis.
Specifically, we are looking to
1. extract the total seed proteins;
2. separate the constituent proteins by sequential precipitation under a range of pH buffers, as described by Aguirre et al. (2012)* for the related species H. suavolens;
3. purify the constituent proteins, with a buffer change to non-Tris (e.g. PBS) buffers, whereupon
4. the amino acid profile of each constituent protein can be determined by AQC (6-aminoquinolyl-N-hydroxysuccinimidyl carbamate) derivatization, by a current project partner.
Thanks for your attention, and thanks in advance for any interest or referrals.
Please contact me directly at Eliot.Masters (at) nmit.ac.nz or sheanut (at) gmail
* ‘Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds’. Journal of Food Science 71(1): C15-C19.
How can I find about highly cited and hot paper by my affiliation of Nutrition and Food Sciences research center in Scopus site?
I should search and find the number of citation since 3 years ago for my affiliation!
Hello,
Can someone tell me how to increase the shelf life of pickles to 6 months to 1 year..?
Below are details
- Should not have artificial preservatives
- Packaging should be glass bottles
- Quality of the product should not deteriorate (Taste and authenticity should remain same)
- Cannot use Retort because it is deteriorating the taste of the product.
Thanks,
Balasubrahmanyam
Has anyone has experience to extract gelatin from jelly fish and yield of gelatin?
We are analysing the traditional ways of cheese-pressing in the Basque Country. There are many materials about cheese and cheese-making, but, unfortunately, we have not found anything about pressing processes. It would be very interesting for us to know more about pressing strategies around the world.
97% of earth surface is covered by saline water in the form of ocean and sea while only 2.5% as fresh water.
If fully utilized then there will be no hungry soul on this earth struggling hard for water.
How can such be possible with low cost and with maximum durability
I'm working on cationic gelatin and would like to measure the free primary amines using TNBS method as following. One milliliter of gelatin or cationized gelatin solution (0.50 mg/mL) in phosphate buffered saline (PBS, pH 7.4) was mixed with 1.0 ml sodium bicarbonate solution (4.0%) and 1.0 mL TNBS solution (0.10%). The mixture was kept at 40 C for 2 h protected from light and then the absorbance of the solution at 415 nm was determined. A calibration curve was prepared for b-alanine. The primary amino group content was expressed as the amount of TNBS-reactive amino groups in 1 g gelatin or cationized gelatin.
My question is about b-alanine calibration curve? how to make it?
Thank you
Use of Spirulina in baby foods.
Once I found out that nitrogen gas removed my anthocyanin more than its solvent (ethanol)
Researchers working on the aquaculture or in Food technology
Hlo friends can some one ask me which analysis can be done further on fruit powder. i have done FTIR,SEM,TEM..So please suggest some more analysis on fruit powder. because i am working on extrusion.I am from food technology background.
Chia seed are rich in fats( Omega 3 and 6 fatty acids), carbohydrates, protein, vitamins, mineral, fiber, antioxidant and other phyto-chemicals such as poly-phenol.
Safety limits have been laid out in EU legislation
not more than 10% use in processed food while 15g/day for raw consumption of seeds
I am looking for an efficient way to dry rice seed after surface disinfection and inoculation with fungal spores. Literatures mentioned that they did air dry, but this did not seem to be insufficient to me. it might take hours to dry 3 ml of suspension that i am going to use. The limitations are the samples should not be exposed to high temperature which might inactivate fungal spores and blowers that would cause spreading of fungal spores after drying. Does anyone have a good idea?
Some People reproduced my Article earlier published in African Journal of Food Science in 2016, in International Journal of Agriculture and Food Security in July 2017. I had complained to the Publishers through their help desk but no reply from them. The Authors modified my topic, inserted their names and left the affiliation as my own and lifted the entire article without any change in the Article.
Looking for scientists & labs who are building novel technologies to transform our food production systems to be as sustainable as possible? Alternative Proteins, Cellbased Agriculture, Plantbased Meats, GMOs etc.
I'm a food science student that likes to try out with different recipes from time to time. So I have made a really odd wine reduction + plain yogurt panna cotta that taste awfully odd (and super low pH). After leaving in fridge for about one week with cling film wrapped on, I have encountered this mold.
It is very visible and large compare to normal bread mold. At first it was a thinner and shorter layer, I can totally take if off without destroying the surface of the jelly. And it is surprisingly fibrous, when its flushed with water, it has very similar texture to a cotton. The picture I provided here is kinda after a few weeks after, and it has growth so much. You can clearly see the fibre after its wet and I cnt find it on any image sources. Thankyou.
Guys,
I have been freeze-drying Vancomycin for some studies. But since the last three batches, the number of vials breaking during lyophilization are too much!
I haven't changed the material vendor, nor the cycle parameters. Even the lyophilizer is the same. Can anyone please help me out?
I will do a research about effect of drying temperature and layer thickness on water yam using randomized block design with 2 factors.
Drying temperature consists of 3 levels and layer thickness consists of 2 levels, so that there are 6 treatment combinations. Each combination is replicated 3 times. The drying will be done using one cabinet dryer.
I have read some literatures that explain blocking is applied on replication. But can I actually block the drying temperature treatment? Because I think blocking the temperature treatment will spend shorter time than blocking the replications.
I really appreciate your responds. Thank you.
I'm looking for some new additive that could substitute nitrites (soddium nitrite). Those additives are used commonly in meat products as Ham, sausages or bacon. However recently there are a growing concern due to their relationship wiht cancer development. Thanks!
Cheese making is similar in most of the places of the world. Indeed, it is an acidification process of the milk. However, depending on the cheese variety or geographic location some small (and not small) differences appear in the manufacturing. We are interested in the pressing processes used in the manufacturing of the different varieties of cheese. Which are the usual pressures used to get out the whey from the curd before the curing?
I have learned that the isoelectric point (pI) of a substance (typically an amino acid or a protein) is calculated as its average pKa, so I suppose that a substance of lower pI would have lower average pKa and be more acidic/less alkaline. However I came across some information about gelatin type A and type B in Handbook of Pharmaceutical Excipients (6th Edition) as following:
"Acidity/alkalinity: For a 1% w/v aqueous solution at 25oC (depending on source and grade): pH = 3.8–5.5 (type A); pH = 5.0–7.5 (type B)
Isoelectric point: 7.0–9.0 for type A; 4.7–5.4 for type B"
Can anyone explain me why gelatin A has higher pI but more acidity?
Dear Fellow Researcher
Anyone in here have experience in conduct GI analysis in cane juice, cane syrup and molasses? There are few article that mentioned the cane juice and syrup is a LOW GI, which is 43 and 55 due to the other nutrient content in the product such as PP and Fiber, but per today I can't find any structured journal or research that can back up this GI number.
It would be great if anyone can share me his/her knowledge on this subject. Thanks in advance!
I want some papers about this subject! Thanks in advance.
Dear Sir/Madam,
My name is Munish Bidjai. I am a graduate student chemical engineering with food technology as a major.
I am writing my thesis about what the effect of processing and environment is on heavy metals and pesticides as contaminants in green coffee beans. The parameters I'm using for my researching are the species of coffee (Arabica & Canephora), the type of pre-roasted process and geographical origin of the green coffee beans.
I would like to sincerely ask if you have some literature of these kind of topics for me so I can build my case further and use it as a reference for my dissertation.
I would like to thank you in advance.
please contact me by mail: m.bidjai@hotmail.com
Yours sincerely,
Munish Bidjai
Dear Sir/Madam,
My name is Munish Bidjai. I am a graduate student chemical engineering with food technology as a major.
I am writing my thesis about what the impact is of environment and initial processing on the presence of the contaminants: heavy metals and pesticides in commodities green coffee?
To answer this question, it is necessary to divide this research into three components.
- Green coffee bean origin
- Species of green coffee bean
- Type of production process
I would like to sincerely ask if you have some literature of these kind of topics for me so I can build my case further and use it as a reference for my dissertation.