basically the title and a whole yap call me bipolar or whatever but i wanna do nutrition and food science and or food tech along if possible. i can always get culinary experience and better at that on the job but i want a useful degree in case i change my mind about the chef route. is it smart to do community college while working at a restaurant? and something like nutrition at that...

theres also a side of me that thinks its too late to apply and im tired of looking for good colleges in a good state with reasonable fee. i want to be comfortable and succesful i dont want to be a financial burden on my parents and i could always get a masters from a good college being that i choose the nutrition route (pls ignore spelling errors im tired). i think ill be missing out either way but im so confused i dont even know if there is a good college for nutrition. i was looking at arizona states nutrition program ive heard the local one is bad cause the area is? idk please give any input possible

The FDA’s FSMA regulations and the rise of conscious consumers.

Over the past decade, consumers have become more conscious about what they eat. Sustainability, ethical sourcing, and food safety are no longer optional—they are demands. Major grocery chains have started blacklisting suppliers who can’t prove their supply chain integrity. At the same time, the FDA’s new FSMA 204 regulations have made full traceability mandatory, not just a nice-to-have.

For me, this shift was both a challenge and an opportunity. If Farm to Plate could provide an easy, affordable solution for food businesses to comply with these laws and meet consumer expectations, it could be a game-changer. But the road to adoption wasn’t going to be easy...

I will share what's the biggest challenge in achieving this in my next post.

What are your thoughts on this? Share here.

Hi i would like to ask, do you guys know what country or company internationally accept internship. For background im a Food tech student and i only need to do my internship to graduate, im hoping if i can do it internationally maybe in Singapore since i have a relative working there.

My mission to revolutionize the food supply chain.

Every great startup begins with a problem so frustrating that someone just has to fix it. For me, that problem was the lack of transparency in the food supply chain. Why can’t consumers know exactly where their food comes from? Why are farmers disconnected from the final buyers? Why is food fraud still a $40 billion problem?

After decades of experience in tech and blockchain innovation, I saw an opportunity to fix this mess. Thus, Farm to Plate was born—a blockchain-powered solution for complete food traceability. But solving this issue wasn’t just about tech; it required an entire mindset shift in the industry.

This is the backdrop of Origin of my Startup. Supply chain track and trace | Blockchain | Farm To Plate

I am keen to learn about your Startup story.

I usually don’t comment on TV shows, but this "Food Tech" on Hulu or Amazon with Bobby bognar one is just smh. The Host/Topic combination is really hard to watch. In the first episode, the guy makes a joke moo-ing while standing in a cow pen, which feels a bit out of place and uncomfortable being that he weighs probably 400lbs himself. Not really funny, and kinda seems like the show is bulling him into making fun of himself. Then he talks about how he can inhale a burger in under a min and that the average ameriacn eats 24 burgers a year, my 1st thought was judging by his weight, well.... you know. It gets worse throughout the show, the same host (Bobby) is seen touching food from and off the production line-with bare hands eating it in a rushed mannor talking while eating and even spitting out food he doesnt like near the food production line or where food is kept. His behavior with the food itself is unsettling, as he constantly eats without much care for the presentation or cleanliness, and every time u can see the people next to him in the factory are looking at him in what can only be described as discuss, I can NOT imagine what goes on behind the sences here.

I think the worst part are the jokes. He said things like "they always wax these like wome wax their legs" just what the...are their writers on this show or is he just spitballing??? Are they forcing him to say stuff like this to embarrass him? Does he need help?

It all feels a bit too overdone, in poor taste, especially when he complains about the temp of the food being hot when he littary took it off a stove but continues to eat in a way that feels excessive while still saying oh that is hot. Like ok man you don't HAVE to it! It makes me wonder is he being told to do this because that's the show. Idk I kinda feel bad for the guy because their is NO WAY I'm the only one thinking this.

Ultimately this could have been a great show with a different host, less jokes at his own expense, less eating^ but right now, it’s hard to look past all the above. I think I’m only still watching because it’s so cringeworthy, maybe thats the point, almost like watching a train wreck.

Honestly, I feel like a change in host could really benefit the show, if this isnt intentional, and I do feel bad saying this, but it’s important to be honest. I know some might think this is fat-shaming, but that’s not my intention. We’re in a time where so many topics are so overly sensitive, that we end up doing more harm by NOT speaking our minds,I believe it’s crucial to have open, honest conversations about things that make us uncomfortable. So that is why Im speaking up about the reasons this host /show is just unsettling. I think we should be able to talk about the consequences of overeating and the health issues that come with it, without being told we are fat-phobic for doing so because that is enabling unhealthy habits.

That said, I’m not trying to hurt anyone’s feelings. Im sure this guy is a nice person, but this show is not for me, and I’m just sharing my perspective. Watching someone eat in a way that makes others visibly uncomfortable is hard to ignore, and I feel for both the this guy and those around him.

Hola a tots els apasionats per la tecnologia alimentaria!

M'agradaria obrir un debat sobre com les innovacions tecnologiques estan transformant la indústria alimentaria. Amb el creixement de la població mundial i la necessitat de pràctiques sostenibles, quines tecnologies creieu que tindran el major impacte en l'alimentació en els proxims anys?

Alguns punts a considerar:

Quin paper jugaran les proteínes alternatives i l'agricultura vertical?

com poden les tecnologies de dades millorar la seguretat alimentaria?

quins desafiaments hem de superar per una adopció massiva d'aquestes tecnologies?

Estic ansios per llegir les vostres perspectives i experiencies sobre aquest tema tan rellevant

gracies per compartir els vostres pensaments

Luciahernandez210121

How to prepare for gate 2025 XL?? Books and important topics recommendations specifically for food technology and chemistry

Please help me

I'm thinking about moving to Argentina (New Zealand is option B) in a few years when I finish university and get some experience in my home country (bachelor in food technology and master's in food engineering). I'm not looking for some gigantic paycheck (I'm from Serbia and I got used to financial struggles), just financially modest life in a nice country that welcomes immigration and has something different. I can't find that much info on the internet. Some Argentinian sites have solid amount of job listings, but I want to hear more from someone who is from Argentina or someone who has experience in moving to a different country to work in food industry.

What is the job market for food technologists and engineers in Argentina?

TL;DR: Built a blockchain platform solving food fraud with end-to-end traceability. 10 LOIs, UAE government backing, market growing 49.87% CAGR to $6.31B. Bootstrapped, pre-seed, with working tech and real revenue potential.

Hey r/FoodTech ,

First post here, and we’re diving right in: We're tackling one of the biggest problems in the food industry, and we've got the traction to prove it.

The Problem (It's Massive)

• Food fraud costs $40B annually (yes, billion with a B)
• Market growing at 49.87% CAGR → $6.31B by 2028
• Every failed recall costs millions
• Supply chain transparency is broken at every level

What We Actually Built

• Complete traceability system (think "Stripe for food supply chains")
• QR-based farmer payments (direct impact on livelihoods)
• IoT soil testing integration
• Predictive AI for supply chain optimization
• No vaporware - all working tech

Traction That Matters

• 10 LOIs secured (can share details in DMs)
• MOCCAE (UAE Government) partnership
• Proven in real-world pilots
• Clear path to revenue

Why It's Working

• Modular + freemium model = fast adoption
• SMBs can actually afford this
• Enterprise-ready from day one
• Building sustainable, efficient food systems that work for everyone

The Vision for 2025: Building sustainable, efficient food systems that actually work for everyone - farmers, consumers, and enterprises.

Current Stage:

• Seed, bootstrapped
• Revenue-ready platform
• Looking for strategic investors who understand food systems

The Ask: Looking to connect with investors who understand:

• Enterprise SaaS
• Supply chain tech
• Food industry dynamics

Looking to connect with investors who get why the food supply chain matters. Not here for the crypto bros or "blockchain enthusiasts" - want partners who understand the real problems we're fixing.

FAQ (because these always come up):

• Yes, blockchain is essential here
• No, not an ICO
• Yes, those LOIs are real
• Yes, we can share the deck

More at farmtoplate.io (mods: not here to spam, just providing context)

Hi I have b.tech in biotechnology and currently in food industry for around 6 months in india and I was thinking of switching and looking for jobs abroad where I can be paid more and give my career boast.Can you all help me with how to apply for jobs and what are the skills I should aquire for my growth

Hello everyone!

I’d like to ask a couple of questions related to the production work we are currently involved in.

As we’re starting the early stages of our production, we’re trying to establish a steady workflow and set up practices that align with GMP (Good Manufacturing Practices) while ensuring the tasks are easy for our staff to handle.

I have two questions regarding this:

We’re planning to move forward with the liquid filling of our products. We’ve received the bottles, but as they are currently stacked on the pallet, they can’t fit into the production area. Is there a safe way to break down the pallet and transfer the bottles into smaller containers while ensuring no contamination occurs?

During the filling process, what method would you recommend for collecting and transferring the filled bottles out of the production area?

I’d like to emphasize that the space is very small and limited, and we’re looking for a solution that doesn’t overburden the staff or require them to carry very heavy loads.

Hello! Currently working on a thesis regarding the characterization of betacyanin in fruit peels - and I can't understand why the carbohydrate compositions - wont total to 100?

desperately need help please

https://preview.redd.it/pntgvo3yqk2e1.jpg?width=472&format=pjpg&auto=webp&s=0329ecc6be8433a8b82c0b08d63161c327b84209

https://preview.redd.it/v7q1wlnrqk2e1.jpg?width=485&format=pjpg&auto=webp&s=83f089b31c18ae7d9bed04b027eb10374afab91c

https://preview.redd.it/5o8f5nnrqk2e1.jpg?width=518&format=pjpg&auto=webp&s=9fc9c15e40582714699d189489ca91e12d9422a2

Hi,

I would like to know if anyone heard on tuna tech industry? and if there is any lead about it ?

Thanx

Hello everyone!

I’m developing a young, Swiss-based brand of vegan, natural oat milk latte, filled into nitrogen-pressurized cans to maintain freshness. My goal is to create a delicious and convenient beverage that can be stored at room temperature.

I’m currently looking into the best retort sterilization settings to ensure long shelf-life without compromising the quality and taste of the product. Could anyone advise on the optimal temperature and duration for sterilization that minimizes product degradation?

Thank you so much for any insights! 🫶