by Anna Chow Fry | Jul 18, 2018 | Food Science, Sensory Science
One thing IFT is known for is the enormous expo floor tiled with exhibitors and suppliers big or small. Browsing and walking the entirety of the expo can take hours. Who are the exhibitors? These are companies that offer a wide range of products and services such as...
![Anna takes on IFT18: Day 1]()
by Anna Chow Fry | Jul 16, 2018 | Food Science
It’s that time of the year again for IFT 2018! For those who do not know what IFT this, it is one of the biggest conferences of food professionals every year put on by the organization Institute of Food Technologists. This year it is held in Chicago which is...
![Anna takes on IFT18: Day 1]()
by Anna Chow Fry | Mar 31, 2018 | Food Science
Photo by Brigitte Tohm In this post, we will go through a basic analysis of a product. How to evaluate your food product: Before you begin, make sure your evaluation space is: Clean and free of clutter Void of strong odors Quiet with no distractions Product is on a...
![Anna takes on IFT18: Day 1]()
by Anna Chow Fry | Feb 14, 2018 | Food Science
You may think that just because sensory has the word “science” attached to it that it would be impossible to do without knowing how to solve complicated chemical equations or dissolve colorful mysterious liquids in strange glasswares. It is true that to...
![Anna takes on IFT18: Day 1]()
by Anna Chow Fry | Feb 1, 2018 | Food Science
We have things that we like and dislike to eat that varies from person to person. Some of the most common disliked foods are avocado, tofu, oysters, sardines, blue cheese, and cilantro. While some of these are known to be off-putting by their smells (stinky blue...
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