A forum for the food scientists!
A forum for the food scientists!
What is gluten Gluten is a protein that is formed in many grains, especially in wheat, barley and rye. It’s therefore common in foods made from wheat such as bread, pasta, pizza, and cereal. This protein is not present in…
We produce a lot of bananas in Kenya and we mostly only use them for cooking and or consumption as fruits when they ripen. There is very little value addition in especially trying to develop new banana based food products.…
After growing bacteria on a selective media such as violet red bile agar (VRBA) for identification of coliforms it is of essence to carry out some further tests to confirm if the bacteria growing on the agar media are trully…
Macronutrients include minerals and vitamins. They are needed by the human bod in small quantities. Most of the foods that we consume have varied levels of some of these micronutrients. Thus, every time you eat, the food contributes to your…
Protein are important macronutrients required for repair of worn out tissues, growth and development. However, that does not mean that we should consume them in excess. This is because the body does not store excess proteins, at least not in…
The recommended dietary allowance for proteins is based on body weight. For a healthy adult, the recommended dietary allowance is 0.8g/kg, which is approximately 10% of the recommended total calories. Thus, for a person who has 60 kg on average,…
Diet planners have developed several ways to select foods. Whatever plan or combination of plans they use; they keep in mind the following six basic diet planning principles. Adequacy – An adequate diet should provide enough energy and enough of…
FS Tutor app is a new app that provides you a chance to test your understanding of food science and technology. It is packed with quizzes for specific subjects or courses taught to food scientists at the university level. In…
Introduction Farmers require rapid, cost-effective, green and non-destructive methods for monitoring changes in the physical and chemical properties of crops throughout the lifecycle of the plant with the goal to establish the optimum harvest time, to improve agronomic management practices…