Infinite Roots®’s Post

🌟 Join the Revolution in Agriculture and Food Safety at the Euro Summit 2024 in Rome! 🌟 🚀 Are you ready to be a part of something extraordinary? 🚀 From December 2-4, 2024, step into a world where innovation meets inspiration in the heart of Rome, Italy. The Euro Agriculture and Food Safety Summit 2024 is calling all researchers, students, and visionaries to converge and shape the future of our food systems. 🌿 Why This Summit Is a Must-Attend: Trailblazing Keynote Speakers: Get inspired by thought leaders and pioneers who are transforming agriculture and ensuring the safety of our food. Interactive Workshops: Roll up your sleeves and get hands-on with the latest technologies and methods that are driving the future of farming and food safety. Research Showcases: Present your groundbreaking research and innovations on a global stage, and receive feedback that could propel your work to new heights. 🌐 Unparalleled Networking Opportunities: Meet Industry Leaders and Innovators: Forge connections with the brightest minds in agriculture and food safety, and discover new avenues for collaboration. Career and Growth Opportunities: Explore exciting career paths, internships, and collaborative projects that can elevate your academic and professional journey. Experience the Charm of Rome: From its rich history to its exquisite cuisine, immerse yourself in the magic of Rome while advancing your professional goals. 🌟 Exclusive Highlights Just for You: Student Research Competitions: Showcase your projects and compete for prestigious awards and recognition. Innovation Exhibits: Explore cutting-edge solutions and technologies that are revolutionizing the industry. Special Networking Events: Engage in tailored meet-ups and discussions that foster meaningful connections. 📅 Event Details: Date: December 2-4, 2024 Location: Rome, Italy 📣 Don’t Miss Out! 📣 Early bird registration is now open – seize this opportunity to be at the forefront of agricultural and food safety innovation. Secure your spot today and be part of the conversation that will shape our future. 🔗 Register Now and Learn More 🗣 Join the Conversation: Spread the word and invite your colleagues, peers, and friends who are passionate about making a difference. Let's make this summit the epicenter of groundbreaking ideas and transformative change! #AgricultureSummit2024 #FoodSafetyInnovation #ResearchPioneers #StudentSuccess #RomeAdventure #FutureOfFood

Chapman Food Science Fam! Here's the latest Food Science Alumni Newsletter! https://lnkd.in/ghP9tqpY

Welcome to Inside SCSD! Today we will meet our CHAIR of the IFT Sensory and Consumer Sciences Division - Alden Riak.   Alden is a Sensory Scientist at Synergy Flavors Inc. He works in three pillars of sensory: Descriptive Analysis: Training the panelists, Discrimination: Conducting studies like tetrads, and Degree of Difference Testing Consumer Testing: Liking Studies, net penalty analysis, and preference testing Background: He received his Bachelor's in Food Science from Iowa State University and his Masters in Food Science from Penn State University. Why did he join the SCSD?: He was working as an intern for Land O’Lakes in 2018 and the sensory manager talked highly about the group and offered him the contact information of a member. He reached out and asked if there was anything he could help with that summer and they offered him the opportunity to help set up a website for a silent auction for the summer social event! He was able to help for the next summer as well until he finally joined as a student representative in 2019. He always highly encourages students to get involved at any level! His passion for the sensory and consumer sciences field: It’s all about the people, to have a job that has him interacting with people from all over is amazing (He is not too well suited for solitary lab work Haha!). He also gets to see a fun array of projects to work on which one can use the wide assortment of methods in our sensory toolkit to complete! His favorite basic taste (sweet, salty, sour, bitter, umami)? He said, ‘Don’t make me choose between my two loves of sweet and salty!!! 🍭🧂That’s cruel! The last time I was asked, I had a tough time choosing between sweet and salty, so this time I’ll use the basic taste that I just discovered SWALTY (a combination of sweet and salty)! Keep an eye out for prestigious scientific literature like My Twitter! This is definitely not because I still can’t choose a favorite.’   If he could only eat/drink one food/beverage for the rest of her life, it would be deep-dish pizza! It’s a full meal in a slice and it’s fun to talk about the different pizza rivalries within the Chicagoland area! (Lou Malnati’s for the win!) 🍕 #iftscsd #sensoryscience #foodscience #insidescsd

🌐 Exploring a Career in Food Science 🍲🔬 Hey LinkedIn fam! 👋 Excited to share my journey and insights into the fascinating world of food science. 🌍🧪 🔍 What is Food Science? Food science is the multidisciplinary study of the physical, chemical, and biological aspects of food. It's the secret ingredient that transforms raw materials into the delicious products we enjoy every day! . 💡 Why Choose a Career in Food Science? 1). Innovation: Dive into the forefront of culinary innovation and contribute to the creation of new and exciting food products. 2). Health and Nutrition: Make a positive impact on people's lives by developing nutritious and sustainable food options. 3). Global Impact: Address global challenges such as food security, safety, and sustainability. ** 🛠️ Key Skills in Food Science: 1). Analytical Skills: Investigate and solve complex food-related challenges. 2). Creativity: Think outside the box to develop unique and tasty food products. 3). Collaboration: Work with diverse teams, from chefs to engineers, to bring ideas to life. *** 📚 Educational Paths: 1). Bachelor's/Master's/Ph.D. in Food Science or related fields. 2). Internships, workshops, and certifications enhance practical knowledge. **** 🚀 Tips for Aspiring Food Scientists: 1). Networking: Connect with professionals, join food science groups, and attend industry events. 2). Continuous Learning: Stay updated on industry trends, emerging technologies, and scientific advancements. 3). Build a Portfolio: Showcase projects, research, and achievements to stand out in the competitive field. ***** 🌐 Let's Connect! I'm passionate about food science and always open to connecting with fellow enthusiasts, students, and professionals in the field. Feel free to drop a comment or connect! 🤝. . . #FoodScience #CareerDevelopment #PassionForFood #LinkedInNetworking #HospitalityManagement #HotelOperations #Certification #hospitalityindustry #NeverStopLearning #Foodtechnologist #foodscience #qualityassurance #qualitycontrol #qualityanalyst #haccp #Iso22000 #Iso9001 #qms #productioncompany #foodsaafety #foodblogger #alison #researchanddevelopment #foodscientist #productioncompany #bakery #meat #poultry #creative . . . Searching.............................

I was in this hallway when he answered me something that chilled me to the bone. "That's just for some madmen who don't want to eat meat." A few weeks ago, I shared in a post the first part of the story of how I ended up in the food industry. At the end of that post, I commented that there was a second part, related to one of the most inspiring professors I had in my career. I was at the University of Barcelona studying Biochemistry and in my third year, when I became interested in food innovation, I took a subject called "Cell Cultures". I loved the professor of that subject. Not only was he a man with a clear vocation for teaching, but he was the first one to talk to us about career opportunities that had nothing to do with research (he had founded several spin-offs). In one of his classes, he told us how cell cultures could be used to create cultured meat. And that there was a company in Europe that had already produced some samples (Mosa Meat). I found it a fascinating topic. Completely futuristic. Eating a hamburger without killing a cow. I started researching on my own. One day, after an internship in the lab, just as we were walking out into the hallway, I asked him what he thought about cultured meat. And that was his answer: "It will never succeed. That's just for madmen who don't want to eat meat." That comment might have helped me put the idea aside and become more interested in something else. But to grow up is to realize that not all adults are right. And in this case, that's what I thought. I don't know if cultured meat will be a success or not. But this isn't about some madmen who don't want to eat meat. It's about changing our food system. To this day, I always say that professor is one of the most important professors I came across in my studies. For two reasons: 1. He was an excellent professor who made us look beyond research. 2. Proving how wrong he was 😉. I hope you will help me with the second. Have a good weekend. Andres ___ P.S: I will be going on a holiday the next weeks! But hopefully I will be able to share here some of the insights about the food industry of the country I am going to visit 😝 #culturedmeat #storytime #foodinnovation

#DECODE series part -2 In this part we will mainly focus on scientific 🧪 parameters which mainly help for the production of soft flavourful Rasgulla: Rasgulla is made from ball-shaped dumplings of chenna dough, cooked in light sugar syrup. 📌Chenna made from cow milk is more preferred for rasgulla production due to its tender body, smooth texture and light yellow colour whereas buffalo milk makes the chenna obtain a hard, granular and coarse texture. 📌In the production process we add cold water to sugar syrup during a certain interval of time this is done to settle down the chenna balls. This process makes sure that the chenna balls are gathered together and settled upwards⏫. 📌It is observed that the best rasgulla with a good spongy texture is obtained from the chenna prepared from 5% fat content milk. Rasgulla made from milk which has less than 4% fat led to the formation of hard body and texture of the sweet while the milk taken with more than 4% fat led to the formation of rasgulla with slippery💫 texture. 📌Cohesiveness increased during cooking also helps to form spongy rasgulla, this phenomena occurs due to the settling of the casein network🌟 in rasgulla. 📌We should also make sure that the chenna balls are not overcooked or boiled in the sugar syrup (for a long period of time ) since it will lead to the formation of brown colour due to maillard reaction. pic credit: Google pic 1: Chenna balls In the upcoming posts I will come up with more interesting topics of food technology. UNTILL THEN KEEP LEARNING #India #student #people #experience #Research #sweetproducts #internship #regulations #rasgulla #science #awareness #improvement #upskill #foodengineering #foodtechnology #standards #technology #Knowledge #foodtechnologist #challenging #foodforlife

👋 Meet Sarah Baumgartner, working in R&D at ProteinDistillery! 🌱 👩🔬 What do you do at ProteinDistillery? I work in Research & Development, which includes research on our protein as well as the implementation of Prew:tein® in tasty applications. 👫 Why did you join ProteinDistillery? When I did my first internship at ProteinDistillery, the company was still called SACCHA and didn't even have its own office. I stayed with the company throughout my project work and Master's thesis and came back full-time. So it's worth getting a taste of what it's like to do an internship with us! 🌟 What excites you about your role at ProteinDistillery? It's exciting for me to work with our customers on a variety of products every day. We also carry out basic research on our protein - even at this point - which always provides material for discussion and initiates exciting projects. Plus, I can put my energy into something I can stand behind - that makes work double the fun! 🔬 What is your connection with protein? As a food technologist, I find proteins particularly interesting from a functional point of view. As I want to consume as little animal protein as possible myself, I have long found the idea of microbial protein interesting. The fact that Prew:tein® can score points both nutritionally and functionally excited me right from the start! 📅 What is your day to day at ProteinDistillery? Every day is different! Sometimes I spend time in the lab, sometimes I talk to our customers, sometimes I'm in Heilbronn to support our production planning. The best days are the ones when I get to work on new formulations with our customers. There are also days when I just sit at the computer - not where I shine, but they allow me to work from home, which I wouldn't want to miss! 🍴 Which has been your favorite Prew:tein® application so far? Melted cheese in a grilled cheese sandwich #proteindistillery #meetourteam #foodtech #altproteins

I have successfully completed task 3 as a part of my internship at Oasis Infobyte Infobyte Data Analytics intern. he wine dataset is a popular dataset in the machine learning community, often used for classification tasks. It contains various chemical attributes of wine samples, such as acidity, density, and other properties, along with a quality score assigned by experts. The goal is to predict the quality of wine based on its chemical characteristics, making it a real-world application of machine learning in the context of viticulture (the science of grape cultivation for winemaking). Here's a brief explanation of the dataset columns: Fixed Acidity: The amount of fixed acids in the wine. Volatile Acidity: The amount of volatile acids in the wine, which can contribute to its overall acidity and affect its taste. Citric Acid: The amount of citric acid in the wine, which can impart freshness and flavor. Residual Sugar: The amount of sugar remaining after fermentation, which can affect the sweetness of the wine. Chlorides: The amount of salt in the wine, which can influence its taste and mouthfeel. Free Sulfur Dioxide: The amount of free sulfur dioxide in the wine, which acts as a preservative and antioxidant. Total Sulfur Dioxide: The total amount of sulfur dioxide in the wine, including both free and bound forms. Density: The density of the wine, which is influenced by the sugar and alcohol content. pH: The acidity or basicity of the wine, which can affect its stability and taste. Sulphates: The amount of sulphates in the wine, which can contribute to its aroma and flavor. Alcohol: The alcohol content of the wine, which can affect its body and mouthfeel. Quality: The quality score assigned to the wine by experts, typically ranging from 3 to 8. The dataset is often used to train machine learning models to predict the quality of wine based on these chemical attributes. Classifiers like Random Forest, Stochastic Gradient Descent, and Support Vector Classifier (SVC) can be trained on this dataset to predict wine quality, making it a practical and relevant application of machine learning in the wine industry. #OasisInfobyte #OasisInfobyteFamily #internship #intern #machinelearning #classifier #winedataset #prediction #datavisulization

Student Perspective! Want to know what it's like to be a Food Tech whiz? Here is Anoushka Tyagi, our talented food tech student, sharing her Shoolini journey. From choosing the perfect university for her higher studies to diving deep into the world of food science, she shares it all. Take a listen to know why Shoolini is her happy place, and how she's balancing studies with fun and research. 👏 #ShooliniStudent #FoodTech #BehindTheScenes #StudentLife #Inspiration #studentreview #studentstories #shoolinireview #shooliniuniversity #foodtechnology #foodtechprogram #foodtechreview #reviews #shoolinihimachal

It is believed that the ability to explore and comprehend the unknown, and then share that experience with others, to weave a fabric of collective intelligence and awareness, is the underpinning factor to create the guise we so proudly don making us into an evolved being. I was thrilled when an opportunity was presented to me, to share the experience from my journey into a new country, studying MSc Food Science and Innovation at MMU and my professional life, with the current batch of students. A myriad of thoughts ran within me, the one’s those prevailed were analysing my experiences and responsibly presenting, ·      A balanced view, without personal bias. ·      Content from which the attendees could draw insights, rather than it being a tool for self-glorification. ·      Drawing form my professional life and emphasising the role that each module they will learn during their course plays, in the food industry. ·      And the importance of transferrable skills such as teamwork, critical thinking, analytical approach, and problem solving; all with an open mind, amongst others. The engagement and questions I witnessed during the presentation made me let out a sigh of relief followed with a sense of a fulfilling joy, of being able to employ the experience from my journey as a signpost for others. I want to thank Matt Knight and The Manchester Metropolitan University for giving me the stage to do so. #MScFoodScience #InnovationInFood #StudentEngagement #MMUExperience