Probiotics and Gut Health
Live microorganisms that confer health benefits when consumed in adequate amounts.
Food Science Regulatory Aspects of Probiotic Claims
Global regulatory frameworks for probiotic health claims and labeling requirements.
Food Science Starter Culture Production and Preservation
Industrial production and stabilization of bacterial starter cultures for food fermentation.
Food Science Blanching
Thermal blanching of vegetables and fruits for enzyme inactivation prior to freezing or canning.
Food Science Commercial Sterilization
Retorting and canning processes to achieve commercial sterility in low-acid and acid foods.
Food Science Ohmic and Microwave Heating
Volumetric heating technologies including ohmic and microwave methods for food processing applications.
Food Science Pasteurization
Principles and methods of thermal pasteurization for food preservation and pathogen reduction.
Food Science UHT Processing
Ultra-high temperature processing and aseptic packaging technology for shelf-stable food products.
Food Science Biogenic Amines in Food
Histamine, tyramine, and other biogenic amines as food safety hazards and spoilage indicators.
Food Science Food Allergies and Intolerances
IgE-mediated food allergy, non-IgE reactions, and food intolerances including diagnosis and management.
Food Science Food Infection vs Intoxication
Distinguishing between foodborne infections, intoxications, and toxicoinfections by mechanism and symptoms.
Food Science Norovirus and Hepatitis A
Viral foodborne pathogens: transmission routes, detection methods, and prevention strategies.
Food Science