Microorganisms play a crucial role in the food and industrial sectors, both benefiting and causing harm. They are involved in processes such as organic compound transformation, fermentation, and food production. While beneficial microorganisms contribute to the creation of various useful food produc

5 views • 44 slides

Food Research Lab is one of the leading food industry consultants and offers various food production services. We provide food production and food manufacturing consultancy services to food, beverage and nutraceutical companies. Primary food production involves everything from food procurement, inve

8 views • 12 slides

This training module covers standardized awareness and authorized training on chemical agents, including toxic industrial chemicals, riot control agents, and chemical warfare agents. Participants will learn about the physiological signs/symptoms, advantages/disadvantages of using chemical agents for

1 views • 20 slides

This action research focuses on improving students' ability to write and name chemical formulas. The study addresses challenges in understanding and applying chemical concepts in a general chemistry course. Strategies include utilizing worksheets, group collaboration, and mobile applications to enha

0 views • 13 slides

Chemical kinetics delves into the speed of chemical reactions and the factors that influence reaction rates. This field explores how collisions between atoms, ions, or molecules drive chemical reactions, as well as the role of catalysts, reactant concentration, temperature, and surface area. By unde

0 views • 32 slides

The presentation highlights the consumer spending on food, food price trends over time, 2021 food prices, and forecasts for 2022 in a historical context. It emphasizes that U.S. consumers spent 12% of their expenditures on food in 2020, aligning with historical averages. Food price inflation remaine

0 views • 21 slides

Enhancing Synergies for a Resilient Tomorrow outlines a project aimed at strengthening the Federated States of Micronesia's capacity in chemical management. The project focuses on monitoring and evaluating chemical use, enhancing legislative frameworks, and establishing a central database for chemic

1 views • 12 slides

Enhance your knowledge on using equipment for making food with proper safety procedures. Learn about essential points like wearing protective gear, checking hot food temperatures, food safety principles, and sanitization requirements. Understand machine settings, food temperature checks, and serving

1 views • 22 slides

The National Food Reserve Agency (NFRA) under the Federal Ministry of Agriculture & Water Resources plays a crucial role in addressing agricultural production, storage, and marketing challenges in Nigeria. With a vision to ensure sustainable food access for all Nigerians and become a global food pro

1 views • 30 slides

This chapter highlights essential practices for prepping food to prevent cross-contamination and time-temperature abuse in a food service setting. Topics covered include safe methods for thawing food, cooking temperatures, microwave cooking, informing consumers of risks, requirements for partially c

1 views • 25 slides

Delve into the world of food science and technology with insights on what scientists do, the importance of understanding food, definitions of food science and food technology, factors affecting food spoilage, and traditional and modern food processing technologies. Gain knowledge on testing hypothes

0 views • 22 slides

Chemical reactor design involves studying the rates and mechanisms of chemical reactions, as well as the design of reactors for these reactions on a commercial scale. This field combines principles from thermodynamics, chemical kinetics, fluid mechanics, mass transfer, heat transfer, and economics t

0 views • 12 slides

This chapter focuses on the essential food safety practices in the service industry, covering topics such as time and temperature requirements for holding food, ways to prevent time-temperature abuse and cross-contamination, minimizing bare-hand contact with food, preventing staff and customers from

0 views • 26 slides

Food poisoning is a common threat that can be prevented with proper food handling. It is caused by various microorganisms, natural toxins, and chemical residues. The illness is characterized by rapid onset of symptoms like vomiting and diarrhea. Common bacteria causing food poisoning include Staphyl

0 views • 27 slides

Brookfield Community Food Cupboard is a project aiming to provide food security to individuals and families in the Riverside Park/Hunt Club area, including students and families served by Brookfield High School. The initiative seeks to supplement existing food security programs by offering a day's w

0 views • 11 slides

Explore the concepts of chemical and physical changes, including balancing chemical equations, physical properties, and examples of chemical reactions. Learn to distinguish between physical and chemical changes through visual aids and learning checks.

0 views • 24 slides

This lesson focuses on the importance of food safety, addressing how clean our food is and at what points safety can be compromised. It delves into common types of microbes that contaminate foods and explores ways in which food safety can be compromised. The activity involves case studies on food sa

0 views • 11 slides

The legal defences of insanity and intoxication play a crucial role in cases where individuals may not be fully accountable for their actions. The M'Naghten Rules, devised following the famous case of Daniel M'Naghten, provide guidelines for determining insanity. It's essential for the defendant to

0 views • 12 slides

Understanding food spoilage causes, common food-poisoning bacteria, conditions for bacterial growth, ways to prevent food contamination, safe food handling practices, HACCP concept, types of perishable foods, importance of proper food storage, packaging materials for food, and recognizing signs of f

1 views • 27 slides

Quantitative analysis in chemistry involves determining the concentration or mass of a compound in a sample, which is crucial for various applications such as measuring intoxication levels, assessing health risks, and determining the benefits or harm of substances. This course, taught by experienced

0 views • 16 slides

Kitchen hygiene and food safety are crucial to prevent food spoilage and food poisoning. Factors like enzymes, micro-organisms, and oxygen can lead to food spoilage, while food poisoning occurs when pathogenic bacteria multiply in consumed food. Practicing proper hygiene, storage, and preparation me

0 views • 27 slides

Dr. Yanyun Zhao is a prominent Professor at Oregon State University specializing in food science and technology. With a strong research focus on food processing technologies and food safety, Dr. Zhao has made significant contributions to the field. Her expertise in value-added food processing, antim

0 views • 16 slides

Explore the concepts of physical changes and chemical reactions in this interactive science lesson. Students will differentiate between the two types of changes, identify evidence for each, categorize examples, and discuss key concepts with their peers at the table. Through videos and discussions, t

0 views • 21 slides

Detailed guidelines and forms for the chemical approval process at ASU, including links to important resources, forms for new chemical purchases and transfers, responsibilities for lab managers, and procedures for chemical transfers. The process involves completing forms such as the Prior Approval A

0 views • 5 slides

Understanding chemistry, particularly chemical reactions, is crucial for our daily lives. Chemical reactions involve the transformation of substances into different ones, described by reactants and products in equations. By learning about chemical equations, word equations, formula equations, and th

0 views • 15 slides

Alyssa Norman, MS4, provides a comprehensive review of intoxication and withdrawal patterns in substance use disorders, highlighting impaired control, social impairment, risky use, and pharmacologic dependence. The content covers various substances, mechanisms of action for stimulants, symptoms of i

0 views • 35 slides

The National Food Security Act, 2013 (NFSA) aims to ensure food and nutritional security for all by providing access to adequate quality food at affordable prices. It includes provisions for hot cooked meals, food security allowance, social audit, nutritional support for children, and various monito

0 views • 15 slides

Clostridium perfringens intoxication is a foodborne illness caused by the ingestion of food contaminated with enterotoxigenic strains of C. perfringens, leading to the production of Clostridium perfringens enterotoxin (CPE). This article discusses the characteristics of CPE, the origins of the organ

2 views • 23 slides

Food safety is crucial in modern food production to prevent foodborne illnesses. With advancements in technology and increased demand for processed foods, the need to ensure the safety and quality of food has become paramount. Factors affecting food safety include poor hygiene practices, contaminate

0 views • 30 slides

Foodborne diseases in humans are caused by consuming contaminated food or water containing pathogenic microorganisms or toxins. These diseases can be categorized into intoxication, infection, and toxicoinfection, each with distinct modes of illness. Pathogens like Staphylococcus aureus, Clostridium

0 views • 5 slides

Food Justice Primer provides insightful definitions and discussions on key concepts such as food justice, food insecurity, food sovereignty, and food deserts. It highlights the need for equitable sharing of benefits and risks in the food system, aiming to transform current disparities and inequities

0 views • 49 slides

Working-age persons with disabilities face economic vulnerability and higher chances of living in food-insecure households. This study explores food sufficiency and barriers to accessing free food during the COVID-19 pandemic. Data was collected through an online survey, revealing insights into food

1 views • 14 slides

Chemical bonds play a crucial role in holding atoms together in molecules. This course explores the concept of chemical bonding, focusing on ionic bonds and lattice energy. Topics covered include the different types of chemical bonds, such as electrovalent and coordinate bonds, as well as the models

0 views • 22 slides

The Royal Society of Chemistry Food Group aims to lead, promote, and disseminate the understanding and importance of chemistry in food. Their vision is to enhance food and nutrition security through advancing the chemistry of food ingredients. They strive to engage with various communities to promot

0 views • 4 slides

Fungal intoxications are caused by mycotoxins produced by fungi in improperly stored food, with aflatoxicosis being a significant concern. Aflatoxins can lead to acute hemorrhagic syndromes and long-term liver tumors. Prevention strategies include proper drying and storage of foods. Chemical food-bo

0 views • 19 slides

This module introduces the concept of chemical toxicity and the discipline of toxicology in relation to food chemical risk assessment. It touches upon historical aspects, such as the case of Socrates' death by hemlock, the contributions of Mathieu Joseph Bonaventure Orfila in forensic toxicology, an

0 views • 18 slides

Responsibilities of the Chemical Hygiene Officer (CHO) include implementing the Chemical Hygiene Plan (CHP), monitoring the chemical life cycle, arranging staff training, conducting safety inspections, assisting staff, and maintaining records. Principals and Science Department Heads support staff in

0 views • 18 slides

The report emphasizes the importance of understanding and addressing food insecurity effectively in Scotland. It discusses the dignity in ending hunger, the rights to nutritious food, and the limitations of emergency food aid. The Food Insecurity Experience Scale is highlighted as a tool for measuri

0 views • 7 slides

Explore the world of food safety through the lens of microorganisms, illnesses, and prevention methods. Learn about different types of bacteria that can cause foodborne illnesses, such as Clostridium Perfringens and Staphylococcus Aureus, and understand the distinction between food intoxication and

0 views • 12 slides

Explore the factors influencing food costs in the restaurant industry, including the importance of food cost percentage, pricing strategies, and impact of location on food prices. Learn about managing food costs, controlling waste, and optimizing profitability through effective cost analysis and men

0 views • 12 slides