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GreenEyedGuide is now blogging exclusively from GreenEyedGuide.com!

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7 Reasons why THIS BLOG is moving to GreenEyedGuide.com

Hello friends and followers!

As you may have noticed, I maintain two blogs: GreenEyedGuide.com, and this one. For a long time now I've been linking the two so that no matter whether you follow that blog or this one, you never missed an Energy Drink of the Month, Food Science in the News or Day in the Life of a Food Scientist post. As of December 2015, I will cease to link the two; in fact, I'll only be posting articles on GreenEyedGuide.com.

The Day in the Life of a Food Scientist series was previously posted on this blog, with only the links to the articles posted on the GreenEyedGuide.com site. As of December 2015, all future articles in that series will be exclusively posted on the GreenEyedGuide.com site. I will keep this (blogspot) blog up and running to allow access to past articles, but I will not be posting any new content or links to new content here.

Okay, but why?

The day I woke up and realized that a blog would help me share my food science tips and insight, Blogger was the first site I found that would make that dream a reality. Through this blogger site, I became the "Green-Eyed Guide", guiding people to see the world the way I do through these green eyes.

It was VERY user friendly and thus an easy start to what I consider my adventure to become more tech-savvy. I never would have imagined I'd come this far. Granted, I am still a novice in many aspects: I have no idea how people make those videos like "RKO outta nowhere", and I just yesterday learned how to make my very first infographic.

As Sam Seaborn once said, "...let's forget the fact that you're coming a little late to the party and embrace the fact that you showed up at all."

via GIPHY

While I still have much to learn, I'm happy to reflect on how I went from not knowing anything about blogs, and from purposely obtaining from (even mocking) Twitter, to strategically managing the following:

1. This GreenEyedGuide.blogspot.com blog -- for all things energy drinks and food science PLUS my "Day in the Life of a Food Scientist / Quality Professional" series
   ...
2. My main blog, GreenEyedGuide.com -- for all things food science and energy drinks PLUS links and references to all third-party blogs I write for (including FitGurus, Scientific Parent, Food Dive, and now even BROBIBLE!)
   ...
3. A YouTube Channel -- for my workout demos and Green-Eyed Insight videos, such as the one below:
   
4. My Tumblr account -- which allows me to follow Professor John Coupland's blog, "Chemicals in My Food", and to document my progress toward competing in my first NPC Figure competition in March 2016.
   ...
5. My Instagram account -- which helps me stay inspired as I train for said NPC Figure Competition
   ...
6. My beloved Twitter account. How foolish I was to mock Twitter before when now I rely on my Twitter account to engage with all my followers from all realms GreenEyedGuide, and to post links to all my content from all the sources and outlets above.
   ...
7. My FitGurus page -- where I previously posted FULL, FREE workouts complete with rep recommendations, form corrections, and 30 second demos.
   ***NOTE - I am no longer working with FitGurus due to time constraints and a renewed focus on my writing opportunities with third-parties (see #2, above)***

All this in addition to my full-time job, where I am pleased to share that my adventures into the world of becoming more tech-savvy have helped me find a role as Quality Systems Manager (#ILoveSharePoint #OragleAgilePLM...#notsomuch)

BOTTOM LINE
I hope you follow me to GreenEyedGuide.com so we can continue to discuss energy drinks and food science. Nothing personal to Blogger or to those who prefer Blogger to WordPress, I'm just cutting back some of my commitments.

Thank you all, 

GreenEyedGuide 

What you should know about food scientists who burn toast -- Green-Eyed Guide on ScienceMeetsFood

When people hear the term "Food Scientist", they may imagine the product developers, but not all food scientists are naturals in the kitchen. On ScienceMeetsFood, we pay tribute to food scientists who choose an alternate path.

Source: http://sciencemeetsfood.org/quality-signs-you-should-take-the-qa-route/

Read Green-Eyed Guide's article on ScienceMeetsFood.com

Why I'm Carrageenan Girl for Halloween

This year I dressed up as the food additive, carrageenan. This unusual (and extremely food-science-nerd-y) decision is my response to the rampant use of fear in food marketing and reformulations.

Carrageenan Girl

Have you recently been told to be afraid of a certain food additive?

Related Posts:

Fooducate Caught being Anti-chemical AND Anti-chemophobia – A Plea from a Food Scientist

 Excerpt: "I'm tired of being told to be afraid of chemicals...

This week alone, I have been told by a fast-casual burrito company to be afraid of Silicon Dioxide; I’ve been told by a face wash company not to put “chemicals” on my face (unless those “chemicals” are vitamins, natural sugars, and/or plant extracts); and I’ve had to ask my former-favorite juice company in the world to PLEASE use some alternative sweeteners instead of my whole day’s allowance of sugar in one bottle."

Food Additive Deep Dive (pun intended) for Carrageenan 

Excerpt: "

Like rumors in high school, ingredient stigmas make me wonder, how did this claim get started? Is it personal or just a misunderstanding? How did this rumor spread so fast? Is there a grain of truth behind it, and how can the subject of the rumor possibly clarify or dispel the rumor?

Do You Diet out of Fear?
Excerpt:

"When fear is used to motivate diet decisions there are three major outcomes to consider."

Do You Diet Out of Fear? Green-Eyed Guide on Health Blog

Have you ever changed your eating habits based on alarming headlines or infographics? In this Green-Eyed Guide guest blog, we examine the three outcomes that may occur when fear is used to shape food choices.

Read Green-Eyed Guide's article featured on Health Blog: Do You Diet Out of Fear?

From: http://www.ahealthblog.com/do-you-diet-out-of-fear.html

That moment when Fooducate flips a coin and decides to join the "all chemicals are bad for you" bandwagon for the day.
Cue the song by Fun., "What do I stand for? Most nights, I don't know."
Fooducate can't decide where they stand... Anti-chemical or Anti-chemophobia

I'm tired of being told to be afraid of "chemicals".

--> Read more 

5 Tricks I Learned About Food Trade Shows the Hard Way – Day in the Life of a Food Scientist

This is the first time in 4 years I did not attend SupplySide West -- the mother of all food trade shows in my opinion (only because it involves a more diverse-crowd than the IFT Annual Expo). I've been to many different food trade shows, but SupplySide West is one of my favorites. Out of nostalgia I'd like to reflect on some tips and tricks I learned along the way.

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming. 

 

1. Business Comfortable

Even my most comfortable heels were no match for the walking and standing involved with even one day of a trade show. I work for a company that sells fitness programs and supplements, so part of me thought I’d be perfectly justified rocking the sneakers-and-yoga-pants look. The other part of me felt self-conscious, and knew the yoga pants would make it hard to take me seriously during some of my more delicate or politically charged meetings. Sometimes a first impression is the only impression you get. Sometimes you need to have tough conversations with current suppliers. In both cases, it helps to look the part.

TIP – Find running shoes that are all black and wear slacks that cover the tops so no one really notices. Stay FAR away from any shape-up or tone-while-you-walk shoes, as these shoes are usually round on the bottom and you’ll be wishing for a flat surface to stand on by the end of the day.

2. The Back-up Carry On

Even if you pack light en route to the trade show, you’ll be astounded by the amount of freebies, samples, and papers you end up with. Sure, you’ll have a couple new reusable bags, but they might all be open.

TIP – Pack a draw-string bag. They’re cheap and don’t take up a lot of space when you’re packing for the trade show. For your return trip, you’ll want a bag you can close and check-in if necessary (how many ounces are those free samples that you’re flying back with you?).

3. Secret Sources of Warmth

We have the technology to visit Pluto, but for some reason a large conference room is always uncomfortably-cold. I understand that having hundreds of bodies in one space raises the temperature a few degrees. I understand that if it’s 100 degrees and humid outside people want a nice cool environment inside. Nonetheless, when your hands get too cold to properly hold a pen, it’s too cold.

TIP – Dress coats and jackets usually get in the way of the bags you’ll be carrying. Instead, try those thermo-care heat wraps for your lower back, or better yet, one of those “magic” weight-loss tummy wraps from a sporting goods store. These wraps double as back support, which is important becasuse, without even trying, your complimentary reusable bag will be jam-packed with paperwork and other items by day’s end. (So. Many. Freebies.)

4. Hand sanitizer Lotion Combo

There is quite a bit of handshaking to be done, and you have no idea where those hands were before you got there. At food trade shows especially, hands are constantly traveling hand to mouth, making the spread of germs even more precarious.

TIP – Keep both hand sanitizer and lotion in your bag, and keep them readily accessible (i.e. not buried in the bottom under the other goodies and papers you’ll accumulate throughout the day). Hand sanitizer isn’t a perfect solution, but who has time to wash your hands after every meeting or booth visit? Lotion is a good follow-up to the sanitizer to make sure your hands don’t get too dried out. Did I mention it’s usually freezing cold?

5. Essentials Kit Extras

Aside from the hand-sanitizer and lotion, the following items are extremely helpful:

• BLANK, UNMARKED pen – There are always free-pens galore but you DO NOT want to have a meeting with one of your customers or suppliers and get caught taking notes with a pen bearing their competitor’s name.
•  Chap stick – because you’ll be talking , smiling, sampling, and/or fake-laughing all day long.
•  Mints or mouthwash – because some of the free samples (or the complimentary coffee) are not that yummy, or can linger; Shout-out to Swish4Energy, a caffeinated mouthwash, which comes in handy in these situations.
  
•  Portable, Discrete Caffeine – if you’re doing it right, you should have breakfast, lunch, and dinner meetings with potential or current customers/suppliers. Factor in the miles of walking and a tiny bit of caffeine goes a long way, but you can’t just rely on coffee or energy drinks. Convention center prices are always too high, and the coffee lines are always too long. Energy shots might work but most are very concentrated and some people will get offended if you have to break out an energy shot during your meeting with them. Shout out to Elite Ops energy strips, which are the most discrete form of caffeine I’ve come across (think of those Listerine strips, but with a tiny bit of caffeine – no one has to know you’re actually exhausted).
  
• Bouncy Ball – this is not to play with, it’s actually akin to a mini-foam roller for your feet. In your hotel room at the end of the day, rolling your foot over a bouncy ball is the best massage ever. Marbles are usually too hard or too small, plus you don’t want to lose them.

BOTTOM LINE
Trade shows like IFT, SupplySide and others can be very fun, and very productive, especially if you come prepared. What are some of your hard-learned lessons or Trade Show Essentials?

 

What is "Evidence"? From Food Babe to Dr. Oz to Peer-Reviewed Journals and more

What do you consider a trustworthy source? This is such a FASCINATING dialog! A discussion on what constitutes "evidence", and the answers and ideas are not theoretical. This discussion encompasses Food Babe-isms, whether or not you can trust Dr Oz, what's wrong with trusting a peer-reviewed study, what constitutes "proof", the proliferation of bad science through social media, and so much more.

I HIGHLY recommend this webcast, whether you're a scientist or a consumer who's confused about who you can trust or fed up with the science flip-flops in the media (e.g. butter is bad, butter is healthy; coffee is bad, coffee is good etc.)

http://www.bodyofevidence.ca/blog/trottier-symposium-roundtable

Published on Oct 6, 2015

In this roundtable discussion, academics, members of the media, and other experts in the field discuss imparting evidence-based science, specifically with respect to vaccines, genetic modification, and wifi/radiation, to the public. The conversation is moderated by Dr. Joe Schwarcz, Director of McGill University's Office for Science and Society.

Participants include:
- Bill Brownstein, City and Cultural Life Columnist, The Montreal Gazette
- Dr. Ariel Fenster PhD, Office for Science and Society, McGill University
- Dr. Kevin Folta, Professor and Chairman of the Horticultural Sciences Department at the University of Florida
- Dr. Kenneth Foster PhD, Professor, Bioengineering, University of Pennsylvania
- Dr. Geoffrey Kabat PhD, Professor of Epidemiology, Albert Einstein College of Medicine, Yeshiva University
- Dr. Christopher Labos MD, McGill University
- Dr. Bruce Lennox PhD, Dean of Science, McGill University
- Dr. Paul Offit MD, Chief of Infectious Diseases, Children’s Hospital of Philadelphia
- Julie Payette, Engineer and Astronaut, COO, Montreal Science Centre
- André Picard, Public Health reporter, The Globe and Mail
- Dr. Terry Polevoy MD, Founder of Canadian Quackery Watch
- Dr. Aaron Rosen MD, McGill University
- Joe Schwarcz PhD, Director, Office for Science and Society, McGill University
- Lorne Trottier, co-founder Matrox and founder of McGill University’s Trottier Public Science Symposium
- Dr. Brian Ward MD, Professor, Medicine and Microbiology, McGill University

Peanuts, Prison, and POV of a Food Scientist – Food Science in the News

You can’t use “3 outta 5” for pathogen testing. You also shouldn’t test a teaspoon from one box to represent a whole truck’s worth of supply. That’s like flying into LAX and assuming all the cars in the parking lot are black because of the 3 you saw parked on the roof.

Quick Green-Eyed Insight on the food safety aspect of the executives from the PCA going to jail. Read more --->
 

Women and Leadership at IFT15: Day in the Life of a Food Scientist

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer-turned Quality Systems Manager for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming. 

At the annual meeting of the Institute of Food Technologists (IFT15), a panel of three women with powerful roles in the food industry shared their insight and advice. The full article is available through the link below, but I've quoted some of the advice that really hits home for me.



Women Panelist Reflect on Leadership, and More | IFT15 News



The panelists:

IFT member and NASA food scientist Michele Perchonok moderated the
discussion, which featured panelists Catherine Woteki, undersecretary
for research, education and economics, U.S. Dept. of Agriculture; Sara
Mortimore, vice-president, product safety, quality assurance and
regulatory affairs, Land O’Lakes; and Liz Myslik, CEO, Fresca Brands and
executive vice-president, Fresca Foods.



On Being Bold:

“Trust that you can do some of the things that you dream about,”
Mortimore agreed. She observed that women tend to be apologetic about
advancing their ideas, presenting ideas using language like “what if we
tried this?” versus a more straightforward expression such as “I think
this is a really good idea.”

It’s also important to recognize that the path forward may include
some missteps. “Don’t be afraid to fail,” Myslik counseled. “I’ve failed
so many times, and I’ve bounced back from them [the failures].”

On Strengths and Weaknesses:

The panelists also shared some practical tips for managing
effectively. For one thing, they said, leverage your strengths. “Lean
into your strengths,” and accept that everyone has some weaknesses,
Myslik advised.

As for overcoming weaknesses, Mortimore suggested seeking out candid
feedback and acting on it. “I think feedback is such a gift,” she
reflected.

On that every-elusive Work/Life Balance:

Asked about maintaining work/life balance, the women acknowledged
that it’s an ongoing challenge for men and women. Woteki said she and
her husband have successfully balanced the challenges of a commuter
marriage at points in her career, sometimes by agreeing to focus
wholeheartedly on work during the week but to allow time for themselves
on the weekend. Mortimore noted that becoming a mother at age 40 helped
her become effective about setting priorities and delegating
responsibilities.

“I haven’t ever met anyone who has figured it [work/life balance]
out,” said Myslik. “I try each day to accept wherever I am that day.
Some days my work gets 98% of me, and some days my son gets 98% of me.”

These women are an inspiration, and I love how women are gaining a presence in fields they've not commonly been a part of (like space travel to Pluto or coaching in pro-sports). As someone who has not yet started a family, I sometimes wonder how I'll manage a family and a Quality department at the same time.

...then again, I'm currently managing my full-time Quality Systems Manager role, two blogs, a YouTube channel, publicity commitments for my book on energy drinks, and a guest blogger role for FitGurus (and loving it all!) so I'm sure I'll be just fine.

What are you "Never Too Pretty" to do?
https://tooprettybrand.com/
PROMO: TPDANIELLER

Recommended & Related:

Daring Greatly: How the Courage to Be Vulnerable Transforms the Way We Live, Love, Parent, and Lead -- by Brene Brown                    

 

San Andreas and the Food Science of Earthquake Kits

As a So Cal native, I've been preparing earthquake kits since 2nd grade. After watching the movie San Andreas, I was inspired to discuss the food science behind the best earthquake kit food.


Thank you for watching/liking/sharing!
What would YOU put in your earthquake kit? Feel free to share your comments below. 

Workout Wednesday Series: How to Learn Gymnastics Splits - easy - Beginner through Advanced

How to learn splits with easy, effective stretches (and yoga blocks). Whether you're a beginner or a retired gymnast who's lost your splits, these drills will help you get all the way down in front L/R and middle splits.

Thanks to my Patrons for making this video possible - become a patron at https://www.patreon.com/GreenEyedGuide

NOTE - The annotations I made (form notes, tips and comments) are not showing up for mobile devices (sorry!) so I've copied them as text below this video. Enjoy!



ANNOTATIONS:
[00:09] 1. Hip Flexor Lunge - This works the back leg of the split
[00:16] 2. Pike Lunge -- This works the front leg of the split
[00:31] Floating Hip Flexor Lunge - This is like Position 1, but a little closer to being splits than being a lunge. NOTE the straight line from back ankle to front knee.
[00:47] 4. Pike Lunge with Front Flex -- Like Position 2 but flexing the foot stretches the front hamstring even more
[01:05] 5. TIGHTEN and relax intervals (10 sec each) - Each time you tighten, lift off the floor. Each time you relax, sink lower into the split
[01:43] You should feel your splits getting lower and lower with each TIGHTEN/relax cycle
Do 3 cycles total
[02:51] Yoga blocks will be your BEST FRIENDS when you're learning splits...
[02:57] WHEN YOU'VE GOT YOUR SPLITS DOWN, TRY OVERSPLITS
[03:12] SAME TIGHTEN / RELAX CYCLES 3 x 10 sec each -- Lift and squeeze --> relax and sink!
[04:38] This is how you "REST" between splits stretching sets
[05:00] Now do this sequence on the LEFT side: *** I'm going to speed through it, but hold Position 1 - 4 for 15-30 sec each ***
[05:25] NOW WE WORK SIDE SPLITS
[05:28] Side Lunge 1 -- Works splits on the straight let
[05:50] Side Lunge 2 -- Kneeling one-legged side split (a little closer to the real thing)
[06:44] MIDDLE (straddle) SPLITS -- socks on a slippery floor are HIGHLY recommended
[07:36] Rest and Recover  with straddle-sit stretch and side-sweeps
[08:02] READY FOR ROUND 2 -- Already a little bit lower
[08:29] Your legs may feel stuck...so just crank them back together!
[08:42] How to bring feeling back to your legs in between split sets (also good splits simulations for BEGINNERS)
[08:59] READY FOR ROUND 3!
[09:15] Rocking back and forth helps stretch the muscles from different angles.
[09:45] Straddle-Through -- Another way to work your straddle splits
[11:26] DONE!!!
 

 


 

 
 
 
 

 
 
 

LEG TONING with Padded Weight Bar (Like A Gymnast)

New drills for the padded weight bar -- this 5 minute demo focuses on the legs: quads, glutes and (especially) hamstrings. All moves are gymnastics-inspired drills, but no gymnastics training is required. Give these moves a try and let me know how it goes!



Part of the #WorkoutWednesday, #LikeAGymnast series:





More FOOD SCIENCE videos coming, I promise...

--- Green-Eyed Guide

Shape Amazing Arms with a Padded Weight Bar (Like A Gymnast)

Patreon, Age of Ultron, There and Back Again, and Supplement Reviews in Planning

Some quick news from the Green-Eyed Guide

• I've started a Patreon site, calling all Patrons

This site helps me engage with my followers so I can provide more of the content you so heartily crave. This site also helps me work off the payments I made to my publisher for publishing my first book, Are You a Monster or a Rock Star: A Guide to Energy Drinks -- How They Work, Why They Work, How to Use Them Safely. You can read more about what happens when I reach my goals and your special prize for a $1/month contribution at the Patreon site --> https://www.patreon.com/GreenEyedGuide 

https://www.patreon.com/GreenEyedGuide

• Gymnastics vs Crossfit, Hobbit/Storywonk and Age of Ultron 

My goal since starting college has always been to help people see products the way I do, hence "Green-Eyed Insight". I've taken the insight normally devoted to energy drinks and food science to the gym, and I've started recording WorkoutWednesday videos. These videos feed my craving/nostalgia for gymnastics, and also help me respond the the atrocity that Crossfit calls a pull-up. #YoureDoingItWrong

You can catch the latest WorkoutWednesday video below. In this video, I show you how to make basic leg kicks more exciting, while rocking my Marvel T-shirt in excitement for Age of Ultron. The name of this video (and the ones to come over the next 2 weeks) is "Back and There Again" as a shout-out to the Storywonk "Dear Mr. Potter" series, and The Hobbit.

• Supplement Reviews to Come

Finally, I've gotten a few different requests for supplement reviews after posting an ingredient-by-ingredient review of Swish Energy.

First of all, thanks for all the interest and support, and second, I am planning to get to all your suggestions. Some of the products on my To Review list include a VERY popular pre-exercise supplement. I also want to dedicate a post to reviewing and discussing a group of products that are trying to cross-over into new markets (it's like when you're reading a How To book and it suddenly feels more like an autobiography).

As always, thank you for all your views and support, your feedback and even your constructive criticism.

Advice of the day: Keep an open mind, but not so open that your brain falls out.

-- Green-Eyed Guide

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What Consumer Testing is REALLY like for a Food Scientist

I never thought a food science degree would involve me sitting on the floor, surrounded by papers, FedEx envelopes, and tiny silver pouches filled with something I'd been working on for the last year. And yet, this is usually how it's done.

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming. 

This Guest Blog below is courtesy of my friend and colleague, Alex Funk.


A Day in the Life of a Food Scientist: Consumer Testing Edition

After months of formulating a product and completing numerous shelf life studies, there comes a time when you want to see if your consumers will like and accept it. You can become quite enamored with your product, and you should, but that doesn’t necessarily mean it will be successful in the marketplace.

This is why we carry out consumer testing. There are a lot of ways to go about this, one of which is to do an in-home consumer test. The product is sent to the consumers’ home with instructions for the intended use of the product. After the designated trial period (in this case, a week), the consumers will fill out a survey that we have created to capture information on specific aspects of the product we want to test. The survey can include questions related to organoleptic properties (taste, texture, odor, etc.), if the product works as expected, etc. After the consumers fill out all their surveys, all of the data is analyzed and interpreted.


If this sounds like a lot of work, that is because it is a lot of work. People don’t always realize the details involved. Performing one small task for 360 samples adds up pretty quickly. Here are some of those time consuming details:


1. Packing off the samples
After taking the time to make large batches of the product, you need to take into account the time to pack off each sample. If it takes 1 minute per sample, and you have 360 samples, that’s 6 hours.

2. Labeling
First, you draft the labels. Then, you have upper management review them and decide if any changes need to be made. This happens a couple of times until everyone is happy with the outcome. After printing the labels, you need to apply them to the samples. Sometimes there’s more than one label, so applying two labels to one sample 360 times is an all day affair.

3. Tamper evidence seal
This wasn’t a requirement for my study, but I wanted to ensure the jars we were using arrived sealed, for the sake of protecting the product and the consumer. I used a 3M tape that can stretch around the lid and seal. If it takes 30 seconds to tape one jar, it would take 3 hours to complete 360 jars.

4. Product Insert
As with any package sent with an item requiring a user manual, you must include instructions with the samples. Since R&D developed the product, they must include instructions on how to use it. This is usually added with a marketing sheet in the package.

5. Build shipping boxes
The sound of the tape gun was constant for a couple of days as I built the shipping boxes for the samples in between meetings.

6. Filling the shipment
Placing the samples, instructions and bubble wrap to fill in gaps takes some time! Order matters, because you want them to read the instructions first before opening the samples. This means you can’t just stuff everything in willy-nilly.

7. Taping the boxes closed
Again, the nonstop sound of the tape gun. This is also when you double-check that all the correct contents are in the box. This took a solid two days.

8. Shipping Labels
Entering in 360 addresses, printing 360 shipping labels, placing them in plastic envelopes, and taping them on the boxes = a lot of work.

9. After shipment
Your work is not done once the delivery person places all shipments in the truck. Emails with questions start rolling in, and anything related to package shipments and R&D specific product questions come to your attention for answering. 

No, this isn't comfortable, but it's part of the process.

In short, there is a lot of planning, organizing, preparation, labeling, taping, sweating and exhaustion. But it’s all part of the fun of launching a new product!

Related Posts from GreenEyedGuide's Day-in-the-Life-of-a-Food-Scientist series:

• The Unexpected Daily Challenge -- What They Didn't Teach Me in Food Science
• The Xanthan Gum Disaster  
• Oyster Crackers, Carbonated Water, and Spitting
• Stability Studies May Lead to Instability
• The Linger -- A Food Science Horror Story
• Quality Assurance and Parenting
• Ingredient Testing -- Day in the Life of a Food Scientist Quality Professional
• Risk Assessments and 5 Most Shocking Discoveries

5 Benefits of Invisalign

I just got Invisalign, and there are five reasons I'm anticipating a good experience. Another dose of Green-Eyed Insight, to expand you perspective. 

A new video will be posted every month. I'm counting the video above for February (I've been a very busy girl; sorry it's late).

---- Green-Eyed Guide

Day in the Life of a Food Scientist Quality Professional – Risk Assessments

As I rounded the corner, I saw it overflowing. The Sample Outbox on my desk was practically bursting with several Ziploc baggies of different colored powder. My heart did a tiny leap of joy as I thought to myself, Look at all these samples I need to send to the lab!

In a previous post, I discussed how ingredient testing is a large part of my job ["Raw Material Specialist (Extraordinaire)"]. I also discussed how I consider samples that appear on my desk "presents", because every new sample requires a preliminary Risk Assessment. But what is a Risk Assessment, exactly, and why are they so fun?

Without realizing it, the average person does a risk assessment almost every day.

At the grocery store: If I park in the back, I'm less likely to get a door ding by a self-absorbed teenager or a runaway grocery cart.

At work: If I don't erase this last sentence in my email, I could be in big trouble.

At home: If it was only on the ground for 5 seconds, it's still okay to eat.

For me, a Risk Assessment is an extensive background check on a particular ingredient. The Risk Assessment considers the results of ingredient testing and a literature search (among other factors). 

Ingredient testing is one way to make sure the ingredient is safe, but you have to know what to test for.

You only get results for the tests you request, so better make sure you're looking for the right thing!

You only get the results for the tests you request, so how do you know what to ask for?

Sometimes the supplier will only test for Yeast and Mold and Aerobic Plate Count (APC). APC is like a census – you may learn how many bugs you have living there, but you can't tell how many of them are criminals. This is why our standard ingredient testing regimen usually goes above and beyond the tests an ingredient supplier will do on their own material. The literature search also dictates what tests we request.

During my literature search, if I find any recalls for high or unapproved pesticides, I need to make sure I request pesticide testing. If I find reports of economically motivated adulteration (like putting vegetable oil in something labeled 100% EVOO), I might test for identity or potential adulterants.

Sometimes these searches turn up nothing significant…and SOMETIMES, I hit the JACKPOT!