Tuesday, 24 April 2018

Food Fact : 1

Facts about food... By 2030, global #food demand is expected to rise by 35% ...
By 2030, only 1 in 7 #people are expected to be consuming less than 2,500 #calories per day....
Drop a light on these topics and discuss on Food Science 2018


Monday, 23 April 2018

About Food and its processing..

Know about the #Food we eat and the process behind them..
#Pasteurizing food using high temperatures, although making them safe to eat, can change the natural taste, color, texture and #nutritionalvalue. Explore more about the latest advancements in Food Science 2018

Friday, 20 April 2018

Current Advancements at Food Science and Technology

Mega #ultrasound technology are applied in Defoaming, #foodtexturisation and extraction of bio-products. it is cutting-edge sound waves at the megahertz scale that we’ve patented for the world’s first mega sonic #foodseparation application at commercial scale. It’s helping industry extract more oil from processing #edible oils such as #olive, #coconut and #soybean. Explore more such domains @ Food Science 2018


Tuesday, 17 April 2018

Trends in Food Science 2018

#Advances in #research and applications of non thermal technologies for #foodprocessing and preservation...
Get to know about the advanced and latest technologies in FoodScience... at Foodscience2018

Friday, 13 April 2018

Advancements in Food Research

#Enrichment of waste yeast with bio active compounds from #grape pomace as an innovative and #emergingtechnology: #Kinetics, isotherms and bio accessibility... Find some more interesting @ Food Science 2018

Thursday, 12 April 2018

An #ultrasoundbaseddryingtechnology that uses #sound waves, low #temperatures and reduced drying times to dry #foodproducts far more gently with less energy... Get to know more latest technologies at #Foodscience2018

Wednesday, 11 April 2018

New Innovations @ Food Science

Forward osmosis for #foodProcessing #Newtechnology that uses membranes to concentrate liquids that is considerably gentler and uses less energy. As forward #osmosis doesn’t use heat, #proteins remain intact and components such as #vitamins, #flavors and aromas are retained, meaning #foodproducts can have better quality attributes. Know more at goo.gl/7oUJ5T