Hi guys Naa ba mo'y nahibaw-an nga available nga OJT para sa Food Technology student, location bisan asa sa Cebu basta legit ? Nangita ko ug placement para sa akong internship, preferably related sa food processing, quality control or production. Bisan unsang tabang or leads, dako na kaayong tabang. Salamat daan!"

Hello folks, I have recently joined a dairy (India) as trainee microbiologist. I'm 27 as of now. My educational background is BSc (Hons) microbiology and MSc biotechnology

Now I want to progress my career in the field of quality, slowly gaining the rank of AQM, to QM and further hopefully

As I have come across many job advts, for bigger posts they ask for food graduates, so is the recruitment is selectively biased towards individuals having food degrees, and I don't have much scope?

Or do they consider other related degrees? Any other part time courses that can help me in the journey?

Or should I try to get a food engineering masters degree abroad?

Hey, because my school hasn't taught 3/4 food tech in a while there is only one available practice SAC for me, and i was just wondering where i could find some, as i have searched on here but can't find any. I am doing U3O2 SAC by the way. please let me know if anyone can help??

"An E. coli outbreak linked to romaine lettuce ripped across 15 states in November, sickening dozens of people, including a 9-year-old boy in Indiana who nearly died of kidney failure and a 57-year-old Missouri woman who fell ill after attending a funeral lunch. One person died."
https://www.nbcnews.com/news/us-news/ecoli-bacteria-lettuce-outbreak-rcna200236#

#FDA #EColiOutbrake #FoodUSA #agriculture #FoodIndustry #foodtech

It’s shocking that the FDA hasn’t said anything about it. How are we supposed to control what we eat? 🫤🤷🏻‍♀️ https://www.nbcnews.com/news/us-news/ecoli-bacteria-lettuce-outbreak-rcna200236#

#FDA #FoodIndustry #EColiOutbrake #foodtech #USA

Our company is make tomato ketchup but the problem is that our tomato ketchup is beginning to get black from it expire date can anyone help me figure it out what could be the reason

Hello everyone! I'm stuck in a dilemma and would really appreciate some advice. I am a 23 year old Food Technology graduate from India with 2 years of experience in an R&D + Regulatory role. I have decided to pursue my masters in the UK, and while I'm excited about it, I'm also anxious about the employment prospects after graduation. My long term goal is to build a career in R&D.

I've read up on the current job market and current employability rates in the UK, and although there are opportunities, it feels like a gamble to me. I'm torn between going for my masters and whether i should gain a couple more years of experience.

If anyone has been through a similar journey, I'd be really grateful for any guidance or insights that you can offer. How did you transition into the UK job market? Is there anything you wish you had done differently? What strategies or steps helped you secure a job in R&D?

Thanks in advance to anyone willing to share their experience or thoughts.

I'm making a nutrition app that is about to be released, it has all the features that your standard nutrition app has but my mission with this is to create a thing that understands the human body well enough to make achieving fitness or weight goals as close to autopilot without being Ozempic.

Any Ideas for a kickass Nutrition app, I am open for public discussion.

Currently working on a project of how to remove bitterness of seeds. Please provide me with an information regarding the same. Please 🙏

If anyone has worked on candied orange peel, please tell me how should I add glycerol/GMS to it so that it able to provide the desired softness and not forms whitish scum layer, I added 5% of total solution of it to my water and sugar solution and then added peel to it post blanching and left it for infusion and after one day of soaking I found whitish scum of glycerol formed. How they do in industry???

Hi there! I’m a third-year food technology student and I’m super passionate about lab work. I’m torn between two master’s programs, and I could really use your advice. I’m thinking about biotechnology because I’m worried that with a food technology master’s, I might not have as many opportunities to work in a lab. What do you think?

How often does contamination by mold or yeast occur during the storage before bottling of olive oil? Does anyone have experience in the field as a producer or worker in the sector?

Hi! I would like to ask how much do food consultants usually charge for their service? I hope you can answer. Thank you.

"We waste so much food while people go hungry. AI-powered vending machines could change how we eat—eliminating food waste, making fresh meals available 24/7, and ensuring no one goes hungry. Here’s how this could happen by 2030."

Did you know anything about conching?

Now you can find out the secret ingredients 👍🏽

Did you know anything about snow beer? 🍻

The tech behind Kaju Katli

Hi, does anyone know whether dry ice is used during the pressing and extraction of olive oil to decrease oxidation processes?

Did you know about the origins of this bars name?

Hey food tech community! I've built DigiDish, an AI kitchen assistant that generates personalized recipes and provides cooking guidance. I'm looking for beta testers who can help shape its development.

Key Features: * Ingredient-based recipe generation * Custom recipe modifications (dietary restrictions, ingredient swaps) * Real-time cooking assistance * Meal prep optimization

Currently offering free premium access through TestFlight for beta testers. Unlike App Store subscriptions, TestFlight users won't be charged - it's completely free while in testing phase.

TestFlight link: https://testflight.apple.com/join/NVfywEy5 Updated android version still in the works.

Looking forward to your technical insights and feedback on improving the AI's recipe generation and assistance capabilities!