Highilghts
-
Different controls and processing methods
-
What approach should you use?
-
Guidelines for picking a validation program
Highlights
-
Getting to Know Metagenomics
-
Metagenomics Strengths and Weaknesses
-
Food Industry Applications
Highlights
-
The Basic Concepts of Metabarcoding and Metagenomics
-
Metabarcoding Applications in the Food Industry
Highlights:
-
Advances in Sequencing Technology
-
Whole Genome Sequencing
-
How We Use Sequencing
Yeast and mold are organisms of great importance to the food industry. These members of the fungi kingdom are very different from bacteria, including differences in basic cellular structure and the way that they reproduce. Hundreds of yeast and mold species have been isolated from foods. Due to their ability to grow over a wide spectrum of environmental conditions, very few foods are entirely safe from fungal spoilage.
In October, Dr. Timothy Freier passed on the metaphorical reins to Dr. Sarita Raengpradub as one of the lead instructors for the NAMI (North American Meat Institute) Biannual Listeria Workshop. As such, we interviewed both to learn about how the seminar has touched the industry and will continue to evolve.
Continue Reading
A meal plan indicating everything you should eat and drink seems like the perfect roadmap to achieve a goal weight. However, if this were the case, wouldn’t weight loss be easy? Not exactly. My first job as a registered dietitian was counseling members of a health club, and I quickly learned that there is much more to achieving diet-related goals than just providing education.
Continue Reading
Co-authored with Erdogan Ceylan
Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.
Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation. Continue Reading
