Food Industry

Assalamualaikum,  For this week we learned deeper about Food Quality and Sensory. In general, food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors such as appearance (size, shape, colour, gloss, and consistency), texture and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).  Next, sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, such as appearance, touch, odour, texture, temperature and taste. On Thursday, we had Test 2. No comment for the test. Haha. InsyaAllah kullu kheir. =D   Sensory Quality     Example Method for Sensory Evaluation of Food

Salam 'alaik ya habibati, haiii! =D This week we had continue our class presentation on the topic canning and heat vs cold preservation. For next week we have Test 2 for FSM3001. All the best guys! Bittaufiq wannajah fi imtihanik. May Allah ease us. Amin. 

Assalamualaikum guys! =) By this week, Dr ask us to do presentation about food preservation techniques. The first group were presented about food irradiation. Food irradiation is the process of exposing foodstuffs to ionizing radiation, energy that is transmitted to the food without direct contact capable of stripping electrons from the food. This treatment is used to preserve food. Below is a symbol used for irradiated food: The second group were presented about food fermentation. Personally, this group was very good in their presentation especially Achoi and Aqi. Their presentation were very attracted me to focus. Hehe. The third group were presented about chemical preservation. Many chemicals will kill microorganisms or stop their growth but most of these are not permitted in food; chemicals that are permitted as food preservation such as lactic acid, citric acid, acetic acid, sodium diacetate, sodium benzoate, sodium propionate, sodium nitrite and sulphur dioxide. Chemica...