▶ Covers technologies for ripeness, quality, damage and disease assessment and prediction; Grading and classification techniques; postharvest treatments, value-addition, and traceability ▶ Examines processing technologies for agricultural and horticultural products; explores properties of foods and agricultural products ▶ Reviews sensors, sensing technology and process control ▶ Focuses on rese...

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should...

This article has no abstract. DOI: 10.18502/jfqhc.7.1.2444  

Emiria Soendjojo is a senior majoring in food science. As a sophomore in Dr. Lisa Mauer’s lab, she learned standard microbiological laboratory techniques and applied them to the analysis of fresh produce obtained from grocery stores and farmers’ markets. Following this research experience, Soendjojo worked with H. J. Heinz Company in Escalon, California, as a microbiologist intern on a spoilage...

The wealth of genomic information and high-throughput profiling technologies are now being exploited by scientists in the disciplines of nutrition and food science. Diet and food components are prime environmental factors that affect the genome, transcriptome, proteome and metabolome, and this life-long interaction defines the health or disease state of an individual. For the first time the int...