We are currently seeking a Beverage Applications Scientist to join our dynamic R&D applications team! A successful candidate will utilize experience, knowledge, and industry resources to conduct experiments in our beverage applications laboratory.
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Food Science & Technology Expert |Former Intern at SIRDC |FSSC 22000 Internal Auditor | Meat Processing Specialist (Biltong, Sausage) | Analytical Techniques (GC-FID, HPLC) | Sensory Evaluation
Reflection on a Lesson Learned from a Mistake in Food Science As a food scientist specializing in analytical techniques, I encountered a pivotal moment that reshaped my professional outlook and reinforced the importance of diligence in our work. The Mistake While performing an analysis of trace metals in food samples using Atomic Absorption Spectrophotometry (AAS), I failed to properly calibrate the instrument before starting the tests. Due to a miscommunication during a busy lab day, I assumed the calibration from the previous session was still valid. This led to inaccurate readings and ultimately compromised the integrity of our results. The Lesson This experience taught me the critical importance of instrument calibration and the necessity of clear communication within the team. I learned that taking shortcuts, even when under pressure, can lead to significant consequences, especially in a field where precision is key. Growth and Improvement In the wake of this mistake, I made several changes to my approach: 1.Rigorous Calibration Protocol: I established a mandatory calibration check before every analysis, ensuring that all instruments are verified for accuracy. 2.Communication Protocols: I initiated daily briefings with my team to discuss ongoing projects and confirm that everyone is on the same page regarding protocols and responsibilities. 3.Documentation: I created a detailed log for each analysis, including calibration data and any anomalies observed during testing, to enhance traceability and accountability. Key Takeaways 1.Never Skip Calibration: Always ensure instruments are calibrated before use; it’s a non-negotiable step in maintaining accuracy. 2.Clear Communication: Foster an environment where team members feel empowered to ask questions and confirm protocols. 3.Learn from Mistakes: Embrace errors as a chance to strengthen processes and improve overall quality. I encourage my fellow food scientists and professionals to share their experiences. How have you overcome challenges in your work? What lessons have you learned from mistakes that helped you grow? Let’s connect and support each other in our journeys of continuous improvement! #MicrobiologyAndFoodScience #LearningFromMistakes #ProfessionalGrowth #AAS #Teamwork #ContinuousImprovement #Day22of25
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Innovative Food Science Student || Food safety and products developer Specialist || Fashion designer || Merging Creativity and Innovation to Transform Both the Food and Fashion Industries with Sustainable Solutions.
The Power of Interdisciplinary collaboration cannot be overstated. it is a powerful approach that brings together experts from diverse fields to solve complex problems, innovate, and drive progress. In food science, breakthroughs often occur when we bring together diverse fields like microbiology, engineering, and food science. Collaborating across disciplines allows us to tackle complex challenges with a holistic approach, making innovation not just possible but inevitable. For example, the role of microbiologists in the food industry cannot be overstated. They help us understand the microbial world, ensuring food safety and quality. Engineers contribute by designing processes and equipment that enhance efficiency and sustainability. Food scientists connect these insights, developing new products, optimizing formulations, and improving preservation techniques. Together, these fields create a powerful synergy that drives progress. As I often say, no field of study is useless because we all need each other. During practical sessions in my school, we don't work solely in the food processing lab; we move from the food chemistry lab to the food microbiology lab, highlighting how chemists, microbiologists, and food scientists collectively enhance food safety and contribute to public health. Also, when developing a safer, longer-lasting food product, microbiologists identify potential spoilage microorganisms and suggest antimicrobial solutions. Engineers design modified atmosphere packaging systems to inhibit microbial growth and extend shelf life. Food scientists then test these solutions to ensure the final product meets safety standards without compromising quality or flavor. This cross-disciplinary effort results in a highly successful product that no single field could achieve alone. I’m always excited to collaborate with professionals from various disciplines. Whether it’s optimizing food safety protocols, enhancing product formulations, or developing innovative packaging solutions, teamwork is the key to addressing today’s challenges. Let’s join forces and push the boundaries of what’s possible in food science! 🌍✨ #MicrobiologyAndFoodScience #FoodScience #Collaboration #ProblemSolving #Day17of25 #InterdisciplinaryInnovation
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enthusiastic microbiologist l26,| student l learner l Tutor | Basic Adobe Illustrator Skills | Merging Science and Design I graphic design 2.0
After attending an insightful session on milk adulteration organized by Food Tech Solution® (FTS) and Ammar Rasheed Ahmed , I can’t recommend their programs enough! Their upcoming 2-day comprehensive training on Food Safety Level 2 is an incredible opportunity to dive deep into food safety standards and practices. For anyone interested in strengthening their knowledge of food safety, this is not to be missed. Be sure to check it out and enhance your expertise! #FoodSafety #ComprehensiveTraining #ProfessionalGrowth"
𝐎𝐧𝐥𝐲 𝟎𝟒 𝐃𝐚𝐲𝐬 𝐋𝐞𝐟𝐭: 𝐋𝐢𝐦𝐢𝐭𝐞𝐝 𝐒𝐥𝐨𝐭𝐬 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗟𝗲𝘃𝗲𝗹 𝟬𝟮 : Two 𝗗𝗮𝘆𝘀 𝗖𝗼𝗺𝗽𝗿𝗲𝗵𝗲𝗻𝘀𝗶𝘃𝗲 𝗧𝗿𝗮𝗶𝗻𝗶𝗻𝗴.... 𝙇𝙖𝙨𝙩 𝘿𝙖𝙩𝙚: 11 𝙊𝙘𝙩 𝙎𝙚𝙨𝙨𝙞𝙤𝙣 𝘿𝙖𝙩𝙚: 12 & 13 𝙊𝙘𝙩 𝙏𝙞𝙢𝙚: 8:00𝙥𝙢 𝙇𝙤𝙘𝙖𝙩𝙞𝙤𝙣: 𝙕𝙤𝙤𝙢 𝙑𝙞𝙧𝙩𝙪𝙖𝙡. Contact Us For More Details +𝟵𝟮𝟯𝟯𝟮𝟱𝟰𝟯𝟭𝟭𝟴𝟯 Ammar Rasheed Ahmed Registration Link: https://lnkd.in/dAgNUsNU 𝗠𝗨𝗦𝗧 𝗙𝗢𝗟𝗟𝗢𝗪 𝗙𝗢𝗥 𝗨𝗣𝗗𝗔𝗧𝗘𝗦: 🔗 LinkedIn Profile: https://lnkd.in/dxyP5mip 🔗 LinkedIn Page: https://lnkd.in/gFrE3MnA 🔗 Facebook: https://lnkd.in/d688tFxM 𝐖𝐡𝐚𝐭𝐬𝐚𝐩𝐩 𝐆𝐫𝐨𝐮𝐩 𝐅𝐨𝐫: 1. Food Technologist 2. Food Engineers 3. Microbiologist 4. Bio Technologist 5. Bio Chemist 6. Bio Sciences 7. Nutritionist & Dietician 🔗 https://lnkd.in/dMgnb8SR 𝐒𝐇𝐀𝐑𝐄 𝐓𝐇𝐈𝐒 𝐏𝐎𝐒𝐓 𝐓𝐎 𝐘𝐎𝐔 𝐍𝐄𝐓𝐖𝐎𝐑𝐊 𝐒𝐨 𝐭𝐡𝐚𝐭 𝐦𝐨𝐫𝐞 𝐩𝐞𝐨𝐩𝐥𝐞 𝐰𝐢𝐥𝐥 𝐚𝐯𝐚𝐢𝐥 𝐭𝐡𝐢𝐬 𝐰𝐨𝐫𝐭𝐡𝐲 𝐬𝐞𝐬𝐬𝐢𝐨𝐧
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Ex Assistant Quality Control Manager at Batata Kissan Industries(Deens Unit) | Food Saftey Level-1 Certified
to be a bromatologist
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Two Heads Are Better than One. In the field of Food Science and Technology, interdisciplinary collaboration is vital for addressing complex challenges and driving innovation. Research shows that team diversity positively impacts scientific output, highlighting the importance of collaboration in driving progress. Governments, multinational players in the food chain, and interdisciplinary food-related programs in undergraduate education also recognize the value of collaboration in advancing Food Science and Technology. Collaborating with professionals from other disciplines in Food Science is of utmost importance for the advancement of this field. The multidisciplinary collaboration brings together experts from various backgrounds such as chemistry, biology, engineering, and nutrition. This diversity of knowledge and skills creates a dynamic environment where different perspectives and approaches can be shared. For example, a chemist can provide insights into the molecular composition of food, while an engineer can propose innovative solutions for food processing and packaging. Collaboration also fosters creativity and encourages thinking beyond traditional boundaries. By combining expertise and resources, professionals from different disciplines can tackle complex challenges in Food Science. This interdisciplinary approach allows for the development of new techniques, technologies, and methodologies that can revolutionize the field. Moreover, collaborating with professionals from other disciplines enables a holistic understanding of the food supply chain. From farm to table, each stage involves multiple factors that can impact food safety, quality, and sustainability. By bringing together experts from various disciplines, we can address these factors comprehensively, leading to improved practices and outcomes. There's a popular saying that two heads are better than one. Then, what if the heads are more than two? The Better will certainly turn to Best. Here is an example showing that multiple disciplines can contribute to a successful project. In Enhancing Food Safety Protocols: Microbiologists, chemists, and food technologists work together in this project. Microbiologists analyze and identify potential microbial hazards in food. Chemists develop methods for detecting and measuring contaminants, such as pesticides or heavy metals. Food technologists implement strategies and processes to minimize the risk of foodborne illnesses and ensure product safety. This shows that we all need each other. When developing a new food product, those in Natural Science and Social Science will collaborate to make it successful. Now, you see why Interdisciplinary collaboration is important. Don't forget, I'm a Food Scientist and I'm open to collaboration. #MicrobiologyAndFoodScience #Collaboration #ProblemSolving #Day17of25
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"The project that still gets me excited to this day! I had the opportunity to work on developing and evaluating fish-based and plant-based sausages - a project that combined my passion for food science and microbiology. As I reminisce about the project, I can't help but smile thinking about the countless hours I spent in the lab, perfecting the formulation and conducting sensory evaluations. It was a team effort, but I was determined to make my mark and contribute meaningfully. The thrill of seeing our hard work pay off was exhilarating! We successfully created sausages that not only tasted amazing but also boasted impressive nutritional profiles. The phytochemical and physicochemical analysis revealed fascinating insights, and the microbiological evaluation ensured our products were safe for consumption. This project taught me so much more than just lab techniques and data analysis. I learned the value of perseverance, creativity, and collaboration. There were moments of frustration, like when we struggled to optimize the formulation, but we pushed through as a team. Looking back, I'm incredibly proud of what we achieved. I'm confident that I can tackle similar projects with ease and enthusiasm. If you're looking for someone to join your team and bring passion and expertise to the table, let's connect! #MicrobiologyAndFoodScience #Experiment #Project #Day13of25"
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Hello, LinkedIn fam! 👋 As a dedicated Microbiologist specialized in Quality Management, I'm thrilled to connect with professionals in the industry. With my experience in ensuring top-notch standards in industrial microbiology, I'm passionate about driving excellence in quality control. 🌟 In my journey, I've worked on analyzing water treatment processes, verifying beverage quality, and executing stringent tests to uphold product integrity. Each day presents new challenges and opportunities for innovation, and I'm here to contribute to the vibrant discussions on microbiology, quality assurance, and the ever-evolving world of science. Let's connect and share insights! I'm looking forward to engaging with like-minded professionals, discussing best practices, and exploring new horizons in the field. Feel free to drop a comment or connect directly - I'm eager to learn from your experiences and share mine. Together, let's raise the bar for quality management in our workplaces! 🔬💡 #Microbiologist #QualityAssurance #IndustrialMicrobiology #NewToLinkedIn #ScienceCommunity #QualityControl #Innovation
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IMPORTANCE OF INTERDISCIPLINARY COLLABORATION. Interdisciplinary collaboration plays a crucial role in advancing both Microbiology and Food Science. In an era where challenges are increasingly complex, working with professionals from various disciplines allows us to approach problems from multiple perspectives, leading to more innovative and effective solutions. In my experience, collaborating with experts from fields such as biochemistry, engineering, and nutrition has significantly enhanced my work. For example, in a recent food safety project, microbiologists worked closely with engineers to design more efficient food processing equipment that reduced contamination risks. The combination of microbiological expertise in detecting pathogens and engineering knowledge in improving equipment design resulted in a solution that neither discipline could have achieved alone. This collaboration underscores the value of bringing together diverse skill sets. By leveraging different viewpoints and knowledge bases, we can address challenges in ways that drive meaningful progress. I remain open and enthusiastic about future collaborations, recognizing that the integration of multiple disciplines will continue to propel innovation in Microbiology and Food Science. #MicrobiologyAndFoodScience #Collaboration #ProblemSolving #Day17of25
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Attended S I W S College of Commerce and Economics and Smt Thirumalai College of Science Plot No 337 Sewree Wadala Estate Mumbai 400 031
With B.Sc. in MICROBIOLOGY, my aim is to secure a challenging position in the organization to improve my skills and work for the growth of organization 1 . LAB Equipment ( microbiologists use lab equipment) Every day to perform experiments, test sample,and analyze 2. MUSHOOM CULTIVATION – Cultivated, Harvested high quality of oyster mushroom 3. Aseptic techniques 4. Soft Skills:- Willingness to Learn, Ability to handle pressure and deadline & believe in teamwork and time. Would do a good performance under any circumstance, leadership, decision making. Basic knowlage of computer
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Research Open Mic Night 2024 with the Food Chemistry Division Date: March 12, 2024 Time: 7:00 PM - 9:00 PM CT Join our Division as we host an “Open Mic Night” for sharing of early-stage research. This informal setting is to encourage engagement and promote research throughout the food chemistry space. Use this opportunity to perfect your presentation skills, receive feedback on research, and network with members of the science of food community. Meeting Details: The scope of research for Open Mic Night is open, however it should have relevance to food chemistry. This is an opportunity for the presenter to share an intermediate point of research in a low-risk environment, to help advance the quality of their research and their skills in sharing it. This should be original research presented by the author. Presentations should include an introduction to the topic, methods, results, and significance. Format: Presentation time is suggested to be 5-8 minutes, with up to 4 minutes of Q&A, not to exceed 12 minutes. All presentations and slides should be in English. Presentations should have a research focus and not a commercial purpose. Authors may present research on commercial products, but the focus be on the research findings, and not a sales pitch. All interested presenters should prepare a brief abstract of their research and submit it to the Food Chemistry Division. Applications can be sent to Sydnie Nugent at [email protected] Registration Link: https://lnkd.in/ggh9pmTX
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