Voyage Foods’ Post

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

Task2: Wine quality prediction 🍷 Excited to share my recent internship project in which I explored the fascinating world of wine quality prediction. 🍷 📊 I had the opportunity to delve into the data-driven realm of wine quality assessment. using machine learning and data analysis, I aimed to predict wine quality based on various characteristics. 📈 key Achievements: ◾ Explored how factors like acidity , alcohol content, and more influence wine quality. ◾ Gained valuable insights into the wine industry and the art of predicting wine quality. 👉 check out the full details of the project https://lnkd.in/gGXN4Tp7 #winequalityprediction #machinelearning #bharatintern

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

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.

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

📍Tea tasting, an intricate and nuanced process, allows individuals to evaluate and appreciate the quality, flavor, and aroma of tea. The process involves a detailed examination of the tea’s liquor, infused leaves, and dry leaves. 📍Dry leaves are assessed for their appearance, size, shape, and color. Infused leaves are evaluated for their aroma and texture after brewing. The liquor, or brewed tea, is examined for its color, clarity, aroma, and taste. 📍This methodical approach ensures a comprehensive understanding of each tea’s unique characteristics, helping professionals maintain quality control and create consistent blends, while also enhancing the consumer experience. Tea tasting transforms tea appreciation into an art form, allowing for a deeper connection with the beverage. #sensoryevaluation# #internship#

✨Excited to share my I have completed TASK 2 - Wine Quality Prediction as a part of my internship at Bharat Intern, where I delved into the fascinating world of machine learning and applied it to predict wine quality . As a part of this incredible experience, I had the opportunity to develop a machine learning model that predicts the quality of wine based on various features such as acidity, alcohol content, and more. The goal was to assist in ensuring the production of high-quality wines. I used red wine quality Dataset. Check out my wine quality prediction project https://lnkd.in/g9vwd92W #BharatIntern #MachineLearning #Regression #winequalityprediction

Greetings LinkedIn Community, Embarking on a fascinating journey during my internship at CognoRise InfoTech, I explored the intricate world of "80 Cereals" using advanced data analysis with R. 🔍 Key Discoveries: 1) The intricate tapestry of breakfast choices by categorizing cereals into "Hot" and "Cold" varieties. 2) Peeling back the layers to expose the giants shaping our cereal choices—names like General Mills, Kellogg's, and more. 📊 Data Guide: A: American Home Food Products G: General Mills K: Kellogg's N: Nabisco P: Post Q: Quaker Oats R: Ralston Purina 💡 Insights Beyond the Bowl: Venturing beyond breakfast, the data uncovered interesting details. Cereals, with their variety, have different nutritional content. The important takeaway is to be careful, especially with cereals that have lots of sugar or are heavily processed. 🙌 GitHub Link: https://lnkd.in/g28ydnAX #dataexploration #cereals #cognoriseinfotech #internshipjourney #dataanalysis #datavisualization #rprogramming #internshipopportunity

👋 Meet Sarah Baumgartner, working in R&D at ProteinDistillery! 🌱 👩🔬 What do you do at ProteinDistillery? I work in Research & Development, which includes research on our protein as well as the implementation of Prew:tein® in tasty applications. 👫 Why did you join ProteinDistillery? When I did my first internship at ProteinDistillery, the company was still called SACCHA and didn't even have its own office. I stayed with the company throughout my project work and Master's thesis and came back full-time. So it's worth getting a taste of what it's like to do an internship with us! 🌟 What excites you about your role at ProteinDistillery? It's exciting for me to work with our customers on a variety of products every day. We also carry out basic research on our protein - even at this point - which always provides material for discussion and initiates exciting projects. Plus, I can put my energy into something I can stand behind - that makes work double the fun! 🔬 What is your connection with protein? As a food technologist, I find proteins particularly interesting from a functional point of view. As I want to consume as little animal protein as possible myself, I have long found the idea of microbial protein interesting. The fact that Prew:tein® can score points both nutritionally and functionally excited me right from the start! 📅 What is your day to day at ProteinDistillery? Every day is different! Sometimes I spend time in the lab, sometimes I talk to our customers, sometimes I'm in Heilbronn to support our production planning. The best days are the ones when I get to work on new formulations with our customers. There are also days when I just sit at the computer - not where I shine, but they allow me to work from home, which I wouldn't want to miss! 🍴 Which has been your favorite Prew:tein® application so far? Melted cheese in a grilled cheese sandwich #proteindistillery #meetourteam #foodtech #altproteins