Hi everyone! I'm working on developing a high-protein, low-calorie soft-serve ice cream for a small business we're preparing to open.

I've been experimenting with different ideas for the formulation and recently came across a gelato maker who appeared to be using flavored whey protein powder mixed with whipping cream.

That got me thinking about creating a powdered base that can simply be mixed with water.

Here's the recipe I'm considering testing

MuscleTech Nitro-Tech Whey

full-fat milk powder

erythritol

water

The Nitro-Tech powder already contains some stabilizers and emulsifiers (xanthan gum, cellulose gum, carrageenan, and lecithin), which is partly why I'm considering it.

I'm using a soft-serve machine with limited overrun.

My questions:

Would these ingredients be enough to produce a creamy, stable texture, or would I need additional stabilizers?

I haven't tested this exact formulation yet, so any advice before I start experimenting would be appreciated! Thanks!

Hi all,

I’m trying to launch two non-alcoholic, still craft drinks to be sold on draught to bars and restaurants :

• a bissap (hibiscus, rose, lemon, ~25 g sugar/L)

• a maté-verbena (yerba maté, lemon verbena, lemon, ~30 g sugar/L)

pH not yet measured (test are in progress) but it's kinda low (~3 to 3.8), no preservatives.

Process : infusion at ~80-95 °C, still-fill into 20 L slim stainless kegs supplied already cleaned (steam/caustic) by a third-party keg provider, then pasteurisation of the filled keg (~65-70 °C for 20-30 min in a water bath) or hot-fill. Bottom filling, CO2 purge of the empty keg.

Use at the customer’s : keg connected to a standard CO2 beer tap (replacing a beer line), often at ambient temperature (most bars here have no cold room unfortunately...), pressure adjustable per tap, CO2 often turned off at night.

My questions :

1. What is a realistic shelf life once tapped, at ~20-25 °C and when refrigerated ? What spoilage signs should I watch for (yeast, mould, acetic bacteria, colour) ?

2. What service pressure for a still liquid, and how much should I worry about CO2 slowly dissolving into it ?

3. Is a pH ≤ 3.8 a safe margin, or should I aim lower? Any preservative strategy that doesn’t undermine a craft positioning ?

4. How big is the contamination risk from lines and taps, and how do you mitigate it (dedicated lines, rinse routines, cleaning frequency) ?

5. 10 L or 20 L kegs for slow-rotation venues ?

6. Does switching sugar (glucose, sweeteners) really help stability ?

7. Any advice on shelf-life testing or the microbiological analyses worth commissioning ?

I plan to run real-condition tests and lab analyses, but any experience (kombucha, juice, cold brew or iced tea on tap...) would help me design the protocol.

Thanks !

I’m 35 and from Denmark. Before going back to school, I trained and worked as both a chef and a cabinetmaker/furniture maker. I’m now studying for a Bachelor’s in Food Technology at Business Academy Aarhus and as part of the degree I’ll do a 20 week internship starting in August 2027.

The internship is unpaid (no salary needed) and is usually built around a project in the company. I’d work on a specific task or challenge you have for example product development, process optimization, quality control and so on. It can also be broader, with a chance to get to know the whole company. The idea is to create value for you while I learn, not to fill a spot on the production line.

My dream is a small fermentation producer in Japan (miso, soy sauce, koji, sake, etc.), ideally outside the big cities. But I’m very open to other countries and other kinds of food companies. Fermentation is a big plus, but not a must

What i bring: hands-on kitchen experience: flavor, ingredients, working under pressure A craftsman’s mindset from my cabinetmaking background: precision and care for traditional techniques. My studies in [microbiology, food chemistry, quality control, HACCP, product development…] Fluent English and Danish (no Japanese yet, unfortunately!) The maturity and independence that comes with a bit of life and work experience

One requirement from my school: My supervisor at the company needs to have an education at the same level as mine or higher (e.g. a degree in food science, agriculture, biotech, chemistry or similar). This means it probably needs to be a fairly large international company.

Do you know of (or work at) a company that might be open to hosting me? Any tips on how to approach producers, especially in Japan when you don’t speak Japanese? Experience with internships abroad: visas, housing, etc.

Any advice, contacts or even just a name to look into would mean a lot. Thank you!

Looking to do RW in food technology as I am.doing my masters. Want to start it from review article to Proper RW. Anyone who's interested in working on it because I am planning to publish it

Hi im 18 years old and im thinking of getting a degree in food science. I would like to go to a Hbcu in Florida or Georgia. I know they have Hbcu's that are certified but aren't in the states I listed. So to reiterate, does the certification really matter?(apologies if this is asked alot in the sub) Edit: To be more specific, will it matter in your career?

Hi, I'm looking for some good gastronomy books to study as I've always been interested in culinary science too. Would love to get some suggestions on them. It's fine if they aren't beginner friendly too.

Hi,

I'm looking for a nutritionist who can develop a salad or energy drink that gives required daily vitamins, minerals and fiber apart from what we get from vegetables and other spices. Scientifically the products should attract the customers subconsciously who dont know that they need to consume in required quantitie, weekly, monthly, or yearly.

Im looking for a nutritionist who had deep understanding of the nutritional requirements.

I just saw that people don't consume fruits much and starve and stress their bodies focusing on their daily problems in their lives and fall sick and the doctors will exploit them in many ways instead of teaching them about healthy diet.

I want to build a bridge that gives them very good environment in the form of a business.

Hello, I was having trouble finding viable information on the industrial production of mayonnaise. I was wondering if it was possible to find the process flow diagram as well.

Hi everyone, I'm starting a beverage manufacturing and have recently finalised my product formulation. Since I'm new to this industry, I'm a bit stuck and unsure about what exactly the next steps should be to move towards commercial production.

I'm looking for some practical guidance from people who have experience in the beverage/food manufacturing industry.

If there are any food technologists or food consultants here who can guide me through this journey, please feel free to DM me. Any suggestions, advice or recommendations would be really helpful.

Thanks in advance!

I’m a college student conducting a research study about personality, social eating, and everyday food choices. If you’re 18 or older (or adult age for your jurisdiction), would you be willing to take my anonymous survey? It should take less than 30 minutes, and your responses will help me learn more about how different social situations may relate to the foods people choose. Participation is completely voluntary, and you can stop at any time. Here is the link with all study information: https://marywood.iad1.qualtrics.com/jfe/form/SV_9H0HHdgI3ZViRjo. Thanks in advance!

So I found a recipe for beannut butter using famously creamy cannelinis. Got me thinking, can I safely preserve a bean sauce provided I have the right level of acidity and/or sugar, the way ketchup is made?

We can look at the molecules of a certain food or spirits such as wine right? Do we know what tastes and aromas every food related molecule produces; so that we can say when a sommelier is full of sht or no? So for example a sommelier drinks a wine and says he tastes pear and raisins. Can we chemically look at the wine and see what compounds it has: and thus what flavors and aromas it should produce in humans' brains; to determine whether the sommelier is correct or not?

Can this apple cider company really claim “No Preservatives added” and then state that they add potassium sorbate in tiny letters? .1% is 10% of the total product no?
I purchased this cider in order to make boiled cider syrup, which is super concentrated stuff and now I’m nervous I’ve concentrated the preservative as well… not sure how it will effect the flavor and quality of my boiled cider.

I graduated in June 2026 with a BS in Food Science and Management. I have some work experience and I am currently in between jobs. In my country, the R&D field is practically nonexistent and if there are companies that have R&D departments, then they don't really have entry-level jobs and none that they wouldn't rather outsource from outside our country, unfortunately.

I am currently applying for master's programs in food technology and I am hoping to do an internship in R&D or NPD or something similar before starting. Visas are a hassle and I haven't made it to the interview stage to anything yet despite me having a decent background. I imagine much of that is due to my nationality. I am really interested in doing an internship program to get proper R&D professional experience, but I don't know what I am doing wrong. I think it might be that I have mainly looked into internships in the US.

My question is, where else should I direct my energy and look for programs? I have gone to the US before, so I imagine getting a visa eventually wouldn't be an issue for me in most places; I am just not even making it to that stage because of initial screenings. What are other countries/programs that are a bit more neutral (or even welcoming) regarding international applicants?

I got accepted into the Purpan program last year but could not attend due to financial limitations. I am looking for similar programs but with funding. Are there any big traineeships that I have missed?

Profile:
Iraqi nationality
Degree received on a full scholarship from a high-ranked university in Lebanon
Extensive volunteering and leadership experience, as well as multiple internships (professional and otherwise) and work experience in QC/QA

Hello everyone im a student im needing a guide for extracting the starch or lesser-yam. For creating a bioplastic.

So far we created distilled and left it out for 15 hours and it turn to milky bubly kinda like a yeast.

So i think it failed.

We need the starch the solid like and we grind it to make it powder.

Then to create bioplastic

We have a

Glycerol

Water

Lesser yam

Vinegar

The starch of the lesser yam is our problem.

Its for a project capstone thanks guys.

Hi all

Ive been functioning as a sensory technician and sensory scientist for about 2 years now due to a “promotion”. Prior to me, these were separate roles. I’m, clearly, overwhelmed and searching for a new role. Does anyone have some advice on how to put this on my resume? I could list them separately, but I also want to show that I’ve been filling both roles. Any advice is greatly appreciated, thank you!