Sample Resume : Food Spoilage Detector

get a Corn Flake shaped like a Cheerio." Sales of Goods act regulation should be much stricter because the food industry are finding ways to bend the rules. According to @MWarnesDesign. "Is Photo Manipulation Ruining Our Idea of Beauty?" Enhance. Maria Warner, 5 Feb. 2014. Web. 28 Oct. 2016.

This project is about yeast fermentation in different environments. Yeasts are microscopic organisms that are a branch of fungus. Yeasts are required to obtain food from their surroundings. They also feed off of sugar and starches. Fermentation is a metabolic process that converts sugars to acids, gases, and or alcohol. In the case of this experiment, the yeast will turn the sugars into carbon dioxide (gases). This project is important scientifically because it will provide society information about which environment s yeasts should be put in to induce the highest amount of fermentation. In a baker's case, this would be important because

1. Of the positions described above, do you have a preference? If so, which lab director position do you prefer?

I am a senior in the microbiology & cell science program and hope to continue in the field as well as attending medical school in pursuit of an MD/ Ph.D. Per definition, food science is the study of the physical, chemical, and biological makeup of food. Food scientist works in laboratories researching ways to improve sustainability and productivity of our food supply. They also participate out in the field to work in maintaining field crops and farm animals etc. There is a various scope of work for food scientists such as laboratory work, field work, and office work because they provide an important role in health and as well as the wellbeing of us all. Food science majors have various career opportunities such as; food technology, technical

The health and economic impact of food spoilage to both consumers and producers are enormous, it has a detrimental effect on the consumer's health and negatively impacts the bottom line of the producers. In the past monitoring of food quality are done using a sensor which observes changes in temperature, releases of gases which are not effective and every year million health cases result from food spoilage. This paper introduces an intelligent monitoring system that uses NFC based sensor that has the capability to detect release gases from spoiled food through the change in PH. This system uses a PH sensor and Near Field Communication (NFC) device which is a subset of RFID.

At the start of this experiment, the class put on aprons and protective goggles as safety precautions. The students then put one pipette of glucose and one pipette of yeast into a test tube. The instructor filled a 250 ml beaker at each station filled with 37° Celsius water. Next, the test tube with the glucose and yeast solution was placed in the beaker to incubate for 10 minutes. After the 10 minutes had passed, a clean pipette was used to remove 1 ml of the solution from the test tube and place it in a 500 ml plastic respiration chamber. The pipette was the thrown away. Next, the CO2 gas sensor was quickly placed over the opening to the respiration chamber and the stopper was inserted. While the data for the glucose and yeast solution was

Several openings in the room brought along fluctuating temperatures that were qualitatively observed. Certain mould such as Penicillium dupontii are thermophiles can fail to grow below 20°C (“Factors that affect...”, n.d.). Improvements include storing bread under an incubator or another instrument to monitor constant temperatures. Real life applications of this source of error include monitoring the temperature of storage of food to prevent mould growth. Another source of error was the amount of aeration the fungi had access to. Due to the containment of bread in zip lock bags, the air remained stagnant and was not changed out. This would have limited the growth of mould but not extensively during the given experimental period (Arora, 2004). Improvements include placing all the bread in an open oxygen environment. Applications of this source of error would include storing food in sealable containers with limited exposure to air.

The United States Department of Agriculture (USDA) estimates 30% to 40% of our food is "lost" (any amount of edible food available for human consumption but is not consumed for any reason) or "wasted" (a component of food loss that occurs when an edible food item goes unconsumed due to rejection by retailers or consumer plate waste) because it is discarded into a landfill. At the same time about 14% of U.S. households are food insecure, meaning they do not always have access to food. There are charitable organizations that can pick up and deliver surplus food to food banks but this can be expensive and a food bank may not be near those in need. There are many stakeholders who have opportunities to reduce waste but at the present time there are a limited number of policies to address this issue. Three policy options are a good starting point: 1. consumer education to prevent food waste, 2. expansion of business tax benefits for food donations, and 3. grant funding for organizations that transport food donations.

Performs preliminary food preparation procedures; Prepares and/or cooks menu items listed on the production schedule; Bakes, fries, braises, boils, simmers, steams and sauté's as prescribed by Army recipes. Sets up serving lines, garnishes food items, and applies food protection and sanitation measures in field and garrison environments; Receives and stores subsistence items. Performs general housekeeping duties. Operates, maintains, and cleans field kitchen equipment; Erects, strikes, and stores all types of field kitchens; Performs preventive maintenance on garrison and field kitchen equipment.

Food Handler Certification is the best way to boost up my resume and learn about safety hazards. I learn about Food hazardous as related to food safety is conditioned or contaminants that can cause illness or injury. Food-borne is a disease, carried or contracted by eating contaminated food. With my new knowledge in my life was able to learn more about food hazardous and Food-borne illness.

Make a note of the size or scaled size of each square”(Had2Know). Prior studies and research have been also done in this field, one research was testing mold growth based on different temperatures, stating that “For instance, A. flavus and Aspergillus niger are able to grow between 8 and 45 °C, with an optimum near 30°C (97). These molds are involved in spoilage of shelf-stable food, especially in hot weather.” (Dagnas and Membré). Another journal, tested the application of radio-frequency energy in conjunction with conventional hot air treatment to provide uniform heating for control of mold in pre-packaged bread loaf, stating that “Radio frequency (RF) heating has been studied as a means to control mold growth and extend shelf life of finished bakery products (Cathcart et al., 1947; Bartholomew et al., 1948; Zhao et al., 1999; Piyasena et al., 2003; Tang et al., 2005)” (Liu, Tang and Mao). Also, another research said that “In high moisture products (a^sub w^ 0.94-0.99), almost all bacteria, yeasts, and molds are capable of growth” (Smith, Daifas and El-Khoury). In conclusion, I hope that this study will help me develop a better understanding of how mold growth is affected when it comes to different conditions and environments; therefore, we could indicate which environments food

The objective of this experiment was to calculate the lower concentration limit of detection and detection threshold through instrumental analysis and human psychophysics, respectively. These values were then statistically compared to determine the superior method and inherent advantages/disadvantages were reviewed.1 Gas chromatography (GC) is a critical tool in a wide array of applications relating to food analysis, for the separation of various compounds (especially volatiles) within a mixture is typically essential in the characterization of inherent aroma compounds and undesirable defects of a given food product. Therefore, accurate quantification/qualification using GC/human psychophysics is a crucial aspect of the research and development

The subject in the Food Recall project is lacking in many food groups as listed on Choose MyPate.gov ( (United States Department of Agriculture, 2017). Although some dairy and protein foods are present, there are other food groups missing that are required for a balanced meal to stay healthy. There are little amounts of fruits and vegetables present to fulfill all food groups. Although Doritos may seem like a grain, the grain category is also missing from this diet. A healthy diet should be consisted and maintain with a balanced number of macronutrients and micronutrients, a variety and amount of servings coming from the dairy, fruits, vegetables, proteins, and grains. These amounts and variety not only come from solid foods, but they also

The previous data focuses on the food waste environmental impact based on the odor impact, greenhouse gas emission as methane and nitrogen, food waste effect on climate change, and food waste management. According to, Tsai et al., report the investigating the critical odorants of the emission from food waste composting plants and their human olfactory effect in general concentration ranges presented by olfactometric results. The article determine that the critical odorants were made by the analysis of multiple compounds in odor samples collected inside and outside the plants using gas chromatography–mass spectrometry (GC–MS) and gas detector tubes. The results of study indicated that six critical odorants were found in the fields consists of Ethylbenzene, Dimethylsulfide, Trimethylamine, p-cymene, ammonia, and acetic acid. The result found the Ethylbenzene, Dimenthylsulfide, Trimethylamine and p-cymene are lower amount on odorant criteria but high concentrate of gases emission. While ammonia is non-correlate on concentration, acetic acid is lower concentration but significant on odorant. Trimethylamine is the best critical odorant on the greenhouse gas emission. The study discussion didn’t study only indicated the specific olfactory effect patterns for the critical odorants emitted from food waste composting plants, but provided the practical information for the odor control engineering to judge the elimination priority. This article

As a chef, I realized that I have learned many things while cooking foods. However, I did not know history and culture of other countries foods before I do this essay. Through the essay I was able to pay attention to many countries foods.