Article explains food texture science to high schoolers
Stable Micro Systems has developed an interesting piece for the Institute of Food Science and Technology covering simple topics for teaching high school students about food texture. The article includes the following sections: Why is it important? How do we assess a food’s texture? Sensory evaluation Instrumental analysis Examples of manufactured textured products Special considerations for... Read More
Wheat Belly: The AACCI responds with a scientific analysis
A recent book about wheat is continuing to generate a lot of attention and potential confusion with consumers and scientists alike. Released in August 2011, Wheat Belly, by William Davis, MD, has been on Amazon’s top 100 list for the last year. In interviews with popular consumer publications such as The Atlantic, BodyBuilding.com, and Women’s World, Dr. Davis claims that modern wheat... Read More
New Paper: A New Perspective on the Mechanical Evaluation of Granular Material
A new manuscript was recently accepted for publication in Drug Development and Industrial Pharmacy entitled “A New Perspective on the Mechanical Evaluation of Granular Material.” The manuscript is authored by Steven H. Chan, Steve S. Y. Wang, Chiajen Lai, John Grosso from the Material Science Group in Drug Product Science & Technology at Bristol Myers Squibb Company in New Brunswick, NJ. Abstract from Drug... Read More
Warburtons and Stable Micro Systems solve a sticky problem
Sticky dough is problematic in bakeries as it causes progressive build-up of dough smears on equipment, necessitating extra cleaning and leading to waste and unplanned stoppages. Previous test methods for quantifying dough stickiness normally required manipulation of the dough sample immediately prior to testing. This, and exposure to drier atmospheres common in QC labs, introduce... Read More
Artisan bread baking technology short course offered by the Wheat Marketing Center
The Wheat Marketing Center is now offering an Artisan bread baking technology short course in July. Mr. Tim Healea, Master Baker and owner of Little T American Baker is one of the course instructors. Mr. Healea has been baking professionally in Portland since 1998. In 2002, he was on the US team that competed at... Read More
Announcing the AACCI’s Texture Technologies Quality Research Award
New award aims to increase awareness among professors and students of the importance of publishing high quality impactful research in sufficient detail that fellow researchers can replicate and build upon the work. Established in 2012, the Texture Technologies Quality Research Award is awarded annually to two authors who write and present high quality research which... Read More
