Ask Food Scientists - Recent questions and answers

Answered: What is traceability in the context of food products in the food industry?

Fri, 17 Jul 2026 07:37:32 +0000

Traceability is the ability to track and trace a food product throughout the entire food supply chain, from the source of raw materials to the final consumer. It allows food businesses to know where a product came from, how it was processed, and where it was distributed.

Traceability is essential for food safety, quality assurance, regulatory compliance, and efficient product recalls, helping identify and remove unsafe products quickly while maintaining consumer confidence.

Answered: Which foods are most suceptible to acrylamide formation and why?

Fri, 17 Jul 2026 07:36:48 +0000

Foods most susceptible to acrylamide formation are starchy foods cooked at high temperatures (typically above 120°C), especially through frying, baking, roasting, or toasting. These include:

Potato products (French fries, potato chips/crisps)
Bread and toast
Biscuits, cookies, and crackers
Breakfast cereals
Roasted coffee
Some baked snack foods

Acrylamide forms mainly through the Maillard reaction, where the amino acid asparagine reacts with reducing sugars (such as glucose and fructose) during high-temperature cooking. Foods naturally rich in these compounds are therefore more likely to develop acrylamide when overcooked or browned.

Answered: Whast is the role of artificial intelligence in modern food processing.

Fri, 17 Jul 2026 07:35:54 +0000

Artificial intelligence (AI) is transforming modern food processing by making operations more efficient, safer, and more sustainable. Its key roles include:

Quality control: AI-powered vision systems detect defects, contamination, and inconsistencies in food products more accurately than manual inspection.
Food safety: AI helps identify potential contamination risks, predict equipment failures, and monitor critical control points in real time.
Process optimization: AI analyzes production data to optimize processing conditions, reducing waste, energy consumption, and production costs.
Predictive maintenance: AI predicts when machinery requires servicing, minimizing downtime and preventing costly breakdowns.
Supply chain management: AI improves demand forecasting, inventory management, and logistics, helping reduce food losses.
Traceability: AI supports tracking food products throughout the supply chain, enabling faster responses to food safety incidents and recalls.
Product innovation: AI analyzes consumer preferences and market trends to assist in developing new food products and formulations.
Automation and robotics: AI enables smart robots to perform tasks such as sorting, packaging, grading, and palletizing with greater speed and precision.

Answered: Fake foods are on the rise. Is there a solution to this problem? What can consumers do to avoid these foods?

Fri, 17 Jul 2026 07:34:24 +0000

Yes. Combating fake or adulterated foods requires stronger food safety regulations, routine inspections, strict enforcement of food laws, and improved traceability throughout the food supply chain.

Consumers can protect themselves by:

Buying food from reputable and licensed vendors.
Checking labels, expiry dates, and quality certification marks.
Avoiding products with unusually low prices or suspicious packaging.
Purchasing foods in their original, sealed packaging where possible.
Reporting suspected counterfeit or adulterated foods to the relevant food safety authorities.
Staying informed about food recalls and food safety alerts.

Answered: Are there ways we can assure the safety of street vended foods, considering the safety issues associated wwith them?

Fri, 17 Jul 2026 07:33:17 +0000

Yes. The safety of street-vended foods can be significantly improved through a combination of good hygiene, proper food handling, and effective regulation. Key measures include:

Training vendors in food safety and hygiene practices.
Using safe water for cooking, cleaning, and handwashing.
Maintaining personal hygiene, including regular handwashing and clean clothing.
Cooking foods thoroughly and keeping hot foods hot (>60°C) and cold foods cold (<5°C).
Preventing cross-contamination by separating raw and cooked foods.
Using clean utensils and equipment and maintaining sanitary vending sites.
Proper food storage and waste disposal to minimize contamination and pest infestation.
Regular inspection and licensing by public health authorities.
Consumer awareness, encouraging people to purchase food from vendors who practice good hygiene.

Together, these measures can greatly reduce the risk of foodborne illnesses while preserving the important role that street-vended foods play in food security and livelihoods.

Answered: Losses during post harvesting

Fri, 17 Jul 2026 07:32:11 +0000

Post-harvest losses occur after crops are harvested and before they are consumed. They can be grouped into several categories:

Quantitative losses – Reduction in the amount of food available due to spillage, pests, spoilage, or decay.
Qualitative losses – Deterioration in quality, including:
- Loss of nutritional value
- Reduced taste, aroma, texture, or color
- Lower market value
Mechanical damage – Bruising, cracking, crushing, or breakage during harvesting, handling, transport, or storage.
Physiological losses – Natural deterioration caused by respiration, transpiration (moisture loss), sprouting, or ripening.
Microbial losses – Damage caused by fungi, bacteria, and yeasts, leading to spoilage and foodborne safety concerns.
Pest losses – Infestation by insects, rodents, birds, and mites during storage and transportation.
Chemical losses – Contamination from pesticide residues, mycotoxins (e.g., aflatoxins), or other harmful chemicals.
Economic losses – Reduced income due to lower product quality, price discounts, or inability to sell produce.
Storage losses – Losses resulting from poor storage conditions, including high humidity, temperature fluctuations, and inadequate ventilation.
Transportation and handling losses – Damage or spoilage caused during loading, unloading, packaging, and transport to markets

What is the significance of thermal death time in food preservation?

Mon, 01 Jun 2026 05:21:19 +0000