Animal Health Newsletter
When selecting a compatible test method for analysis of a sample, it is important to understand when results produced from a standard method are necessary, and when there is justification to select or seek an alternate. Many standard methodologies utilized for the analysis and characterization of food and feed ingredients were developed decades ago. Although appropriate and fit for purpose when they were originally developed, there are cases where a standard method becomes outdated.
This presentation reviews sample quality criteria, and the parameters that should be considered in order to produce meaningful and defensible measurement data. A review of the purpose of standardized methods is also presented, and considerations for when it is necessary to apply a modified procedure or an alternate method.
Which Science Disciplines Play a Part in Food Science
The multidisciplinary field of food science allows us to have safer, more storage-resistant, nutritious, and better-tasting food products. Gain insights into the different science disciplines that propel the field of Food Science including food chemistry, microbiology, processing, engineering, genomics, and sensory science.
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Food Adulteration in a Pandemic: How to Reduce Your Risk
The COVID-19 pandemic created a favorable environment for increased economically motivated adulteration of ingredients and finished products. Adulterated ingredients entering your product can result in serious risk for your company. How can you reduce your company's risk?
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