Captair® solutions protect laboratory personnel when working with chemicals by the total filtration of toxic gases, fumes, odors and powders.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Standardized practices and procedures are the backbone of a laboratory and ensure consistent and reliable results.
Perhaps no term in food science has gained a worse reputation than the word fat. Let’s take a look at the facts.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.