A forum for the food scientists!
A forum for the food scientists!
Aflatoxins are toxic compounds produced by certain strains of the fungus Aspergillus flavus and Aspergillus parasiticus. They can grow on a variety of crops, including maize, and can cause serious health problems in humans and animals if consumed in large…
There are several ways of assuring food safety: Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) are sets of guidelines for growing, harvesting, processing, and packaging food that help to reduce the risk of contamination. They are the minimum…
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…
As the 2020 COVID‐19 pandemic unfolds, the tremendous emphasis has been focused on food supply chains becoming robust in a time of crisis. Food supply chains have had to adapt rapidly to demand shocks, including panic purchasing and shifts in food buying patterns,…
What is the meaning of traceability in food? Traceability is usually the ability to identify the origin of a food, an entity or a food source along the food chain. This includes an entity’s history, activity, or position along the…
Van Doremalen, Bushmaker [16], assessed the survival of the COVID-19 virus on different surfaces and indicated that the virus could remain viable on plastic and stainless steel for up to 72 hours, on copper for up to four hours and…
A number of quality assurance (QA) systems are available to the food industry such as GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points), and ISO (International Organization for Standardization) standards such as ISO 9000 (Quality Management System)…