Food Science

The chemistry and microbiology behind product behaviour, explained with factory examples.

• Food Science

  Water Activity vs Moisture Content: What's the Difference and Why It Matters

  A clear explanation of water activity (aw) and moisture content, the microbial growth limits that depend on aw, typical values for common foods and how aw is measured in the lab.

• Food Science

  Hurdle Technology Explained with Factory Examples

  How combining mild preservation factors such as pH, water activity, heat, preservatives and chilling keeps food stable, with worked product examples and the rules for designing a hurdle system safely.