Tampa Maid’s Post

Very happy to have successfully completed my online course in Science of Gastronomy from The Hong Kong University of Science and Technology. This is my first step into the world of food technology and I look forward to continuing my learning in the field. I was introduced to food research and science during my last internship and a real interest was born! It seems more than necessary and interesting to understand the technical aspect behind each ingredient in order to grow and evolve as a chef. #foodgastronomy #foodscience #research #foodtechnology #hkust #plantbasedcooking

I am excited to share that I have completed my task-1 of wine quality predictions under the guidance of Mr. Sandip Gavit and TechnoHacks EduTech Official Task -1 : Wine quality predictions. Dataset Used : 🔗 https://lnkd.in/gKArcW9s About Dataset The two datasets are related to red and white variants of the Portuguese "Vinho Verde" wine. For more details, consult the reference [Cortez et al., 2009]. Due to privacy and logistic issues, only physicochemical (inputs) and sensory (the output) variables are available (e.g. there is no data about grape types, wine brand, wine selling price, etc.). These datasets can be viewed as classification or regression tasks. The classes are ordered and not balanced (e.g. there are much more normal wines than excellent or poor ones). #WineQualityPredictions. #TechnoHacksEduTech #sandipgavit #internship #MachineLearning

Thrilled to have completed my first project on Food Safety Standards during my virtual internship at Food Tech Solution® 🚀 .Grateful for the opportunity to learn and grow in this field under the guidance of Ammar Rasheed Ahmed . Learning how these standards protect consumers and enhance food quality has been fascinating. Excited for what’s next! Highlights of this project are: • Local and international food safety standards. • Local and international key regulatory bodies. • Comparison of local and international food safety standards • Different challenges. • Case study. • Trends and technology in food advancement. . . . . . #Foodstandards #intern #FoodSafety #Innovation #Foodbioteechnology #Biotechnology #FoodTechSolution

What Do Interns Look for in a Winery? Find Out the Top 3 Answers Here: At Grapevine we did a survey with over 50 international interns who worked in the California wine industry in 2023. In our survey we asked, "What are the 3 most important pieces of information an international job seeker looks for in a winery?" The top 3 answers in our survey were: 1. Pay Rate 2. Learning Opportunities 3. Housing Support Attract the best by offering what they value most. Let's cultivate a world of opportunity together with Grapevine. 🍇 #InternationalInterns #WineHarvest2024 #Grapevine #Winejobs

I am happy to share that I completed my summer internship from #ThePalampurCooperativeTeaFactoryLTD. as a Product Development intern where I gained the experience of tea processing from the initial stage of tea leaf plucking to the final stage of quality control and packaging. Tea processing includes mainly 7 steps : 1. Withering :-It is the process of reducing the moisture content from freshly plucked leaves. 2. Rolling :-This process involves the breaking open the tea leaf cell to release enzymes and initiate oxidation. 3. Fermentation :-This process involves oxidation of the tea leaves by keeping the tea leaves in large, cool ,moist rooms. 4. Drying:-This step is done to preserve tea quality and prevent from spoilage and the temperature needed for this process is 120°C. 5. Sorting and grading :-Sorting is the process of separating the tea leaves according to their size and shape and grading is the process of evaluating tea quality based on theleaf appearance, aroma,texture. There are different types of grades of tea leaves A.Leaf :-FTGFOP-1,SFTGFOP-1, TGFOP-1, GFOP, FOP, BPS(Best and costly) B.Broken :-GFBOP, GBOP, TGBOP, FBOP, BOP C.Fanning:-FBOPF, BOPF, TGOF ,GOF D.Dust :-OD, FD ,FOF 6. Tea tasting :-It is a sensory evaluation which includes visual and leaf inspection, aroma and taste evaluation . 7. Packaging :- It is the last process where packaging of the product is done according to the different grades . I'm very grateful for #ThePalampurCoOperativeTeaFactoryLTD.for giving me a chance to work with them. I gained so much knowledge and it was really a very beautiful experience.

The #fridayfive -- five things I learned this week: 1. I'm a fan of the Savannah Bananas, the exhibition baseball team that has completely rethought the rules of baseball. Part of their ap-peel is their accessibility -- an article on the team in this month's United Airlines' Hemispheres magazine notes that the players interact with the fans before, during, and after the games (they also have more TikTok followers than the MLB). When 35% of consumers haven't eaten a single meal with a friend or family member in the past week, providing that human connection to consumers is more important than ever. In an age of kiosks and apps, how do you do it? 2. I keep seeing the new book Supercommunicators: How to Unlock the Secret Language of Connection mentioned in numerous magazines. While I haven't read it, I do like the idea that you should diagnose the type of conversation you're having. How many times have you thought you were having a friendly conversation, only to find out the other person wants to sell you something? Or you were venting about something that annoyed you to someone (an emotional conversation, according to the book), and they give you advice on what to do, which annoyed you even more (they were having a practical conversation)? 3. I'm strongly against unpaid internships, stages, etc. - they only exacerbate longstanding inequalities. That's why I was interested to read about Chef Evan Hennessey's stage program at his restaurant Stages, featured in the February issue of FSR. Instead of picking herbs in the corner, selected interns will sit down with guests for a meal at the beginning of the stage to talk and learn (an opportunity that is already rare), then they'll not only execute a multi-course tasting menu, but they'll take home half of the profits on the night it's presented. (https://lnkd.in/gZryzkdR) 4. I've always been a little skeptical of the concept of terroir, but maybe it's not the place that matters -- it's the bacteria. Researchers have found that the microbiome around tea plants can impact their flavor, and even the same varieties can taste very different depending on the microbes present nearby. (https://lnkd.in/girSZ-ew) 5. In the latest issue of Imbibe magazine, I learned cream cocktails rose to prominence in the early 1900s thanks to the popularity of the Alexander, and kept their popularity through Prohibition because they masked the taste of bad bootleg liquor. In the '60s and '70s they experienced a golden age, as drinks like the Grasshopper and Pink Squirrel rose to prominence, but they fell out of fashion as Americans grew more calorie conscious (in Maine, the White Russian is sometimes called the "Fat Ass in a Glass"). #connection #hospitality #communication #internships #research #tea #terroir #cocktails #menumatters #data

Exciting News!! I am thrilled to share that I have been selected for the 6 weeks virtual summer internship program at Global Food Safety Standards. Thanks to Global Food Safety Standards for this incredible opportunity. I am eager to learn and gain knowledge and skills related to #FoodIndustry. Ready to dive into projects and research in #FoodBiotechnology and contribute to #GFSS mission. #Foodindustry, #Foodbiotechnology #GFSS, #Skills, #Knowledge, #Research #Development, #FoodSafety

Q: Describe your initial perspective of the career you are interning at. After being an intern there for a few weeks, how have your beliefs changed, and what are they currently A: I would definitely say that my perspective of my career is a good one. I don’t typically dread going to work like I did with my last job. How my beliefs have changed is the organic food and what we make, that they sell here at Asava is a lot healthier for your body and can make a great impact on how you feel on a day to day basis. I think that it’s important to have in mind that fresh, organic food really does make a difference.

The Red Wine Quality dataset contains information about various physicochemical properties of wines." RED WINE QUALITY" #cognoriseinfotech #internship #dataanalytics

Chapman Food Science Fam! Here's the latest Food Science Alumni Newsletter! https://lnkd.in/ghP9tqpY