Available: On Demand
Length: 60 minutes
Cost: Free
Sponsored by
Description:
Water activity is an important property for food quality, stability
and safety. It is widely utilized in the food industry for quality
assurance and is an integral part of the FDA’s definition of potentially
hazardous foods. Water activity is one of the most important parameters
with respect to microbial growth, rates of deteriorative reactions and
physical properties. Both water activity and moisture sorption isotherms
are important for new product development, ingredient research,
shelf-life estimation, and to fully understanding the moisture within a
product.
This Webinar will:
Introduce how water activity and isotherms are extremely valuable
tools to the food scientist
Show how water activity and isotherms have the ability to predict
potential changes in food stability
Explain how incorporating these concepts into food product design,
new products will be safe, have a maximized shelf life and be of the
highest quality
Presenter:
Anthony J. Fontana Jr., Ph.D., is the senior research scientist at
Decagon Devices Inc. He provides the scientific, applications and
technical support to customers. In addition, he assists in
product/technology development and testing. Prior to his work at
Decagon, he managed a quality control laboratory for a large cheese and
whey protein concentrated manufacturer. Fontana received his bachelor’s
degree in biochemistry from the University of California, Riverside in
1985, and his doctorate in agricultural and environmental chemistry from
University of California, Davis in 1994. He was an editor on Water
Activity in Foods: Fundamentals and Applications a book released
October 2007.
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