Leveraging food coatings to integrate health attributes
Texture ranks as one of the four compass points — along with flavor, appearance and aroma — that determine the success of a food product.
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Olivia Conrad is a product development scientist and freelance science writer in Boulder, Colo., with a degree in Food Science from the University of Maine. She has extensive experience in natural foods product development in categories ranging from frozen desserts to meat snacks. She also is an expert in food safety with a strong working knowledge of FSMA and HACCP principles. She may be contacted at oconrad2013@gmail.com.
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