Same advice my mum gave me and this made me apply to a Food Science Programme. And I applied and got in.Almost done and I can't wait to further my journey!🥰
Hi Abbey, I just started my food science course and one of my units was about water activity. I've tried to find more info about where I can get a better explanation of how to calculate the water activity of different products (unfortunately teacher at uni is not the best at finding different forms of explanation). I understand the calculation part but feels like there are different ways on how to start them, according to formulation and little tricks such as disaccharides used or depending on the formula used, you only use solubles. Since I'm already asking about this very specific subject related to uni, I wonder if you consider making videos about subjects related to what students learn during uni? Like I said before, there are teachers around that cannot find different ways of teaching. Also, this doubt about the calculation makes me wonder if when working in the industry, do food scientists calculate much or is everything done through machines? Thank you very much!
Hi Tales, I think this is actually a great idea. I have some videos on how to draw and name fatty acids and proteins, but haven't made this type of video in years! Any other topics besides water activity that I should add to my list?
@@AbbeytheFoodScientist So sorry for taking so long to reply you! Super busy with uni life and using my "weekholiday" to finally reply you! Water activity has been mentioned in all courses I've been studying so far, so definitely very important to understand how it works. Now that I managed to start my catching up, I realised that I'll be learning fatty acids and it was pretty intense unit (haven't even started crystallisation, which's divided in two lectures! Oo). Also did a labelling assignment that took a lot of my time due to so many details to create a proper label. Well, so far I believe that is all but I'm sure I'll have more ideas for you, if you want to go towards this uni learning path! XP
@@taleshatada1926 That's funny because I lecture on fatty acids, triglycerides, and crystallisation this week too! I have a couple videos on fatty acids and triglycerides so at least that's a start. I could definitely add more on crystallisation, melting, etc.
Same advice my mum gave me and this made me apply to a Food Science Programme. And I applied and got in.Almost done and I can't wait to further my journey!🥰
That's amazing! Good luck :)
@@AbbeytheFoodScientist thank you Abbey
For any food-sci major, I completely recommend getting your masters!
Great interview, Alex was very interesting and well spoken!
Hi Abbey, I just started my food science course and one of my units was about water activity. I've tried to find more info about where I can get a better explanation of how to calculate the water activity of different products (unfortunately teacher at uni is not the best at finding different forms of explanation). I understand the calculation part but feels like there are different ways on how to start them, according to formulation and little tricks such as disaccharides used or depending on the formula used, you only use solubles.
Since I'm already asking about this very specific subject related to uni, I wonder if you consider making videos about subjects related to what students learn during uni? Like I said before, there are teachers around that cannot find different ways of teaching. Also, this doubt about the calculation makes me wonder if when working in the industry, do food scientists calculate much or is everything done through machines?
Thank you very much!
Hi Tales, I think this is actually a great idea. I have some videos on how to draw and name fatty acids and proteins, but haven't made this type of video in years! Any other topics besides water activity that I should add to my list?
@@AbbeytheFoodScientist So sorry for taking so long to reply you! Super busy with uni life and using my "weekholiday" to finally reply you! Water activity has been mentioned in all courses I've been studying so far, so definitely very important to understand how it works. Now that I managed to start my catching up, I realised that I'll be learning fatty acids and it was pretty intense unit (haven't even started crystallisation, which's divided in two lectures! Oo). Also did a labelling assignment that took a lot of my time due to so many details to create a proper label.
Well, so far I believe that is all but I'm sure I'll have more ideas for you, if you want to go towards this uni learning path! XP
@@taleshatada1926 That's funny because I lecture on fatty acids, triglycerides, and crystallisation this week too! I have a couple videos on fatty acids and triglycerides so at least that's a start. I could definitely add more on crystallisation, melting, etc.