Why we use Boric Acid only in Protein Estimation by Kjeldahl Method???

Ammonia which is liberated during steam distillation of digested protein sample is soluble in boric acid as well as it is sparingly soluble in water.

Suppose, we use water instead of boric acid, then the chemical reaction will be,

NH₃ (g) + H₂O (aq) -----> NH₄⁺ + OH^-

which is a basic solution and it is not a complex to give any indicator reaction. Also, solubility of ammonia in water is temperature dependent so any minute variation of temperature can result in loss of captured ammonia.

Boric acid (H₃BO₃ or HBO₂.H₂O) is added (in excess) to form a stable and soluble complex with the steam-distilled ammonia gas:

NH₃ (g) + HBO₂.H₂O (aq) -----> NH₃.HBO₂ (aq) + H₂O

which then can be titrated directly with 0.05 M sulphuric acid till pH = 5.

2 NH₃.HBO₂ (aq) + H₂SO₄ (aq) ----->              2 NH₄⁺ + HBO₂.H₂O (aq) + SO₄^2-

This titration gives colour change for quantitative analysis of protein.

Note: Boric acid (HBO₂.H₂O) is a very weak acid pKa=9.3 and is not interfering with the acid/base titration of ammonia.

Can L-sugars be used instead of artificial sweetners???

Depending upon how the sugar molecule is organized, it can be what is called, left or right handed. They will have exactly the same elements in exactly the same ratios, but be oriented differently. A levo or L-sugar is a left-handed version of the molecule. A Dextro or D-sugar is the right-handed version; Levo, from the Latin for Left and Dextro, from the Latin for Right. It refers to the properties of rotating plane polarized light. If the light rotates clockwise as it approaches an observer, this is known as dextrorotation, light with a rotation to the right. If the light rotates counterclockwise as it approaches the observer, then the light exhibits levorotation, rotation to the left.

Levo-sugar is a confusing chemical to the human body. To the tongue, it tastes just like regular sugar. But the body has never swallowed left- handed sugar and can't digest it.

e. g. L-Glucose does not occur naturally in higher living organisms, but can be synthesized in the laboratory. L-Glucose is indistinguishable in taste from D-glucose, but cannot be used by living organisms as source of energy because it cannot be phosphorylated by hexokinase, the first enzyme in the glycolysis pathway. 

One of the known exceptions is in Burkholderia caryophylli, the enzyme D-threo-aldose dehydrogenase is capable of oxidising L-glucose. L-Glucose was once proposed as a low-calorie sweetener and it is suitable for patients with diabetes mellitus, but it was never marketed due to excessive manufacturing costs.  The acetate derivative of L-glucose, L-glucose pentaacetate, was found to stimulate insulin release, and might therefore be of therapeutic value for type 2 diabetes. L-Glucose was also found to be a laxative, and has been proposed as a colon-cleansing agent which would not produce the disruption of fluid and electrolyte levels associated with the significant liquid quantities of bad-tasting osmotic laxatives conventionally used in preparation for colonoscopy.

So, in today’s world, after various side effects of artificial sweeteners in long term consumption, L-sugars can be again part of food scientist’s subject for discussion.

 Video on Carbohydrate Digestion in Human Body...

Different Enzymes and their Applications in Food Industry

Enzymes are nothing but proteins but play a very important role in very minute concentrations. They are just like 'Wonder Chemicals' for preparation of various food products. They have wide array of use in industries like Food, textile, paper, biotechnology etc....  Some of the major enzymes used in food industry are given here with their applications-

1.      Alpha-amylase: Converts starch to dextrin in producing corn syrup. Solubilizes carbohydrates found in barley and other cereals used in brewing.

2.      Gluco-amylase: Conversion of dextrin to glucose in the production of corn syrup. Conversion of residual dextrins to fermentable sugar in brewing for the production of "light" beer.

3.      Beta-glucanase: Breakdown of glucans in malt and other materials to aid in filtration after mashing in brewing.

4.      Lipase: Enhancing flavour development and shortening the time for cheese ripening. Production of specialty fats with improved qualities. Production of enzyme-modified cheese/butter from cheese curd or butterfat.

5.      Papain: Used as meat tenderizer. Used in brewing to prevent chill-haze formation by digesting proteins that otherwise react with tannins to form insoluble colloids.

6.      Chymosin: Curdling of milk by breaking down kappa-caseins in cheese making.

7.      Microbial proteases: Processing of raw plant and animal protein. Production of fish meals, meat extracts, texturized proteins, and meat extenders.

8.      Pectinase: Treatment of fruit pulp to facilitate juice extraction and for clarification and filtration of fruit juice.

9.      Lactase: Additive for dairy products for individuals lacking lactase. Breakdown of lactose in whey products for manufacturing polyactide.

10.  Acetolactate decarboxylase: Reduction of maturation time in wine making by converting acetolactate to acetoin.

11.  Glucose oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction in products caused by high heat used in dehydration.

12.  Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or single-cell protein production. Degradation of cell walls of grains, allowing better extraction of cell contents and release of nutrients.

13.  Zymase: It is an enzyme complex that catalyses the fermentation of sugar into ethanol and carbon dioxide. It occurs naturally yeasts.

14.  Protease: Used for breakdown of protein into constituent amino acids. Biscuit manufacturers use them to lower the protein level of flour.

15.  Trypsin: It is one of the types of protease enzyme. Mainly used to predigest baby foods.

16.  Renin: It is derived from stomach of young ruminant animals (like calves and lambs). It is used in the manufacture of cheese, mainly used to hydrolyse protein.

Reference: "Food Enzymes: Structure and Mechanism". DWS Wong. 1995.

How Grilling of meat products leads to formation of carcinogens???

Outdoor grilling is a popular cooking method, primarily because of the wonderful taste it imparts on meats. It can also be a healthy alternative to other cooking methods, because some of the meat's saturated fat content is reduced by the grilling process. However, grilling also presents a health risk.

After scientists discovered the carcinogenic components in cigarette smoke, they questioned whether carcinogens could also be found in foods that were smoked or burned, such as meats. In 1977, cancer-causing compounds, now known to be heterocyclic amine, were discovered in food as a result of normal household cooking processes. A total of 20 compounds fall into the category of heterocyclic amines, often abbreviated HCAs.

Two separate types of carcinogenic compounds are produced by high-temperature grilling:

• Heterocyclic Amines (HCAs)

The compounds found in food are formed when creatine (a non-protein amino acid found in muscle tissue), other amino acids, and monosaccharides are heated together at high temperatures (125-300^o C or 275-572^o F) or cooked for long periods of time. HCAs form at the lower end of this range when the cooking time is long; at the higher end of the range, HCAs are formed within minutes. The most potent of the HCAs, MeIQ, is almost 24 times more carcinogenic than aflatoxin, a carcinogen produced by mold.

Most of the 20 HCAs are more toxic than benzopyrene, a carcinogen found in cigarette smoke and coal tar. MeIQ, IQ, and 8-MeIQx have been reported as the most potent mutagens using the Ames test. These HCAs are 100 times more potent carcinogens than PhIP, the compound most commonly found as a result of normal cooking procedures.

HCAs form when a meat is directly exposed to a flame or very high-temperature surface. The creatine-rich meat juices react with the heat to form various HCAs, including amino-imidazo-quinolines, amino-imidazo-quinoxalines, amino-imidazo-pyridines, and aminocarbolines. HCAs have been shown to cause DNA mutation, and may be a factor in the development of certain cancers.

•       Polycyclic Aromatic Hydrocarbons (PAHs)

PAHs form in smoke that's produced when fat from the meat ignites or drips on the hot coals of the grill. Various PAHs present in the resulting smoke, including benzo[a]pyrene and dibenzo[a,h]anthracene, adhere to the outside surface of the grilled meat. PAH exposure is also believed to be linked to certain cancers.

Why grey colour develops between egg yolk and egg white after boiling?

Many times, whenever we boil an egg we see the grey colour ring in between egg yolk and egg white (we can see the image below).  So, Why this forms????

Actually, the egg yolk contains iron and the white (albumen) contains sulfur. During boiling  the sulfur atoms are liberated and react with hydrogen ions in the white to form hydrogen  sulfide (a gas). As gas forms, it diffuses in all directions and some reaches the surface of the yolk, where it encounters iron and reacts to form dark particles of ferrous sulfide.

If you any queries to ask or any new question, then please feel free to mention/ write in the comments, We try our best to solve your query....

LIST OF ADDITIVES CURRENTLY PERMITTED IN FOOD IN THE EUROPEAN UNION AND THEIR E NUMBERS.

The additives below are listed in groups for ease of reference.
The groups are as follows:


1. Antioxidants

2. Colours

3. Emulsifiers, Stabilisers, Thickeners and Gelling agents.

4. Preservatives

5. Sweeteners

6. Others




Colours

E100 Curcumin
E101 (i) Riboflavin
         (ii) Riboflavin-5'-phosphate
E102 Tartrazine
E104 Quinoline yellow
E110 Sunset Yellow FCF; Orange Yellow S
E120 Cochineal; Carminic acid; Carmines
E122 Azorubine; CarmoisineE123 Amaranth
E124 Ponceau 4R; Cochineal Red A
E127 Erythrosine
E128 Red 2G
E129 Allura Red AC
E131 Patent Blue V
E132 lndigotine; Indigo Carmine
E133 Brilliant Blue FCF
E141 Chlorophylls and chlorophyllins
E141 Copper complexes of chlorophyll and chlorophyllins
E142 Green S
E150a Plain caramel
E150b Caustic sulphite caramel
E150c Ammonia caramel
E150d Sulphite ammonia caramel
E151 Brilliant Black BN; Black PN
E153 Vegetable carbon
E154 Brown FK
E155 Brown HT
E160a Carotenes
E160b Annatto; Bixin; Norbixin
E160c Paprika extract; Capsanthian; Capsorubin
E160d Lycopene
E160e Beta-apo-8'-carotenal (C30)
E160e Ethyl ester of beta-apo-8'-carotenoic acid (C30)
E161b Lutein
E161g Canthaxanthin
E162 Beetroot Red; BetaninE163 Anthocyanins
E170 Calcium carbonate
E171 Titanium dioxide
E172 Iron oxides and hydroxides
E173 Aluminium
E174 Silver
E175 Gold
E180 Litholrubine BK


Preservatives


E200 Sorbic acid
E202 Potassium sorbate
E203 Calcium sorbate
E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl p-hydroxybenzoate
E215 Sodium ethyl p-hydroxybenzoate
E216 Propyl p-hydroxybenzoate
E217 Sodium propyl p-hydroxybenzoate
E218 Methyl p-hydroxybenzoate
E219 Sodium methyl p-hydroxybenzoate
E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite
E223 Sodium metabisuiphite
E224 Potassium metabisulphite
E226 Calcium sulphite
E227 Calcium hydrogen sulphite
E228 Potassium hydrogen sulphite
E230 Biphenyl; diphenyl
E231 Orthophenyl phenol
E232 Sodium orthophenyl phenol
E234 Nisin
E235 Natamycin
E239 Hexamethylene tetramineE242 Dimethyl dicarbonate
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate
E280 Propionic acid
E281 Sodium propionate
E282 Calcium propionate
E283 Potassium propionate
E284 Boric acid
E285 Sodium tetraborate; borax
E1105 Lysozyme


Antioxidants


E300 Ascorbic acid
E301 Sodium ascorbate
E302 Calcium ascorbate
E304 Fatty acid esters of ascorbic acid
E306 Tocopherols
E307 Alpha-tocopherol
E308 Gamma-tocopherol
E309 Delta-tocopherol
E310 Propyl gallate
E311 Octyl gallate
E312 Dodecyl gallate
E315 Erythorbic acid
E316 Sodium erythorbate
E320 Butylated hydroxyanisole (BHA)
E321 Butylated hydroxytoluene (BHT)


Sweeteners


E420 (i) Sorbitol
         (ii) Sorbitol syrup
E421 Mannitol
E953 lsomalt
E965 (i) Maltitol
         (ii) Maltitol syrup
E966 Lactitol
E967 Xylitol
E950 Acesulfame K
E951 Aspartame
E952 Cyclamic acid and its Na and Ca salts
E954 Saccharin and its Na, K and Ca salts
E957 Thaumatin
E959 Neohesperidine DC


Emulsifiers, Stabilisers, Thickeners and Gelling Agents


E322 Lecithins
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E405 Propane-1,2-diol alginate
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
E410 Locust bean gum; carob gum
E412 Guar gum
E413 Tragacanth
E414 Acacia gum; gum arabic
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E425 Konjac
E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65
E440 PectinsE442 Ammonium phosphatides
E444 Sucrose acetate isobutyrate
E445 Glycerol esters of wood rosins
E460 Cellulose
E461 Methyl cellulose
E463 Hydroxypropyl cellulose
E464 Hydroxypropyl methyl cellulose
E465 Ethyl methyl cellulose
E466 Carboxy methyl cellulose or Sodium carboxy methyl cellulose
E468 Crosslinked sodium carboxy methyl cellulose
E469 Enzymatically hydrolysed carboxy methyl cellulose
E470a Sodium, potassium and calcium salts of fatty Acids
E470b Magnesium salts of fatty acids
E471 Mono- and diglycerides of fatty acids
E472a Acetic acid esters of mono- and diglycerides of fatty acids
E472b Lactic acid esters of mono- and diglycerides of fatty acids
E472c Citric acid esters of mono- and diglycerides of fatty acids
E472d Tartaric acid esters of mono- and diglycerides of fatty acids
E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E475 Polyglycerol esters of fatty acids
E476 Polyglycerol polyricinoleateE477 Propane-1,2-diol esters of fatty acids
E481 Sodium stearoyl-2-lactylate
E482 Calcium stearoyl-2-lactylate
E483 Stearyl tartrate
E491 Sorbitan monostearate
E492 Sorbitan tristearate
E493 Sorbitan monolaurate
E494 Sorbitan monooleate
E495 Sorbitan monopalmitate
E1103 Invertase


Others


Acid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified starches, packaging gases, propellants, raising agents and sequestrants.


E170 Calcium carbonates
E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate
E263 Calcium acetate
E270 Lactic acid
E290 Carbon dioxide
E296 Malic acid
E297 Fumaric acid
E325 Sodium lactate
E326 Potassium lactate
E327 Calcium lactate
E330 Citric acid
E331 Sodium citrates
E332 Potassium citrates
E333 Calcium citrates
E334 Tartaric acid (L-(+))
E335 Sodium tartrates
E336 Potassium tartrates
E337 Sodium potassium tartrate
E338 Phosphoric acid
E339 Sodium phosphatesE340 Potassium phosphates
E341 Calcium phosphates
E 343 Magnesium phosphates
E350 Sodium malates
E351 Potassium malate
E352 Calcium malates
E353 Metatartaric acid
E354 Calcium tartrate
E355 Adipic acid
E356 Sodium adipate
E357 Potassium adipate
E363 Succinic acid
E380 Triammonium citrate
E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA
E422 Glycerol
E431 Polyoxyethylene (40) stearate
E450 Diphosphates
E451 Triphosphates
E452 Polyphosphates
E459 Beta-cyclodextrin
E479b Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids
E500 Sodium carbonates
E501 Potassium carbonates
E503 Ammonium carbonates
E504 Magnesium carbonates
E507 Hydrochloric acid
E508 Potassium chloride
E509 Calcium chlorideE511 Magnesium chloride
E512 Stannous chloride
E513 Sulphuric acid
E514 Sodium sulphates
E515 Potassium sulphates
E516 Calcium sulphate
E517 Ammonium sulphate
E520 Aluminium sulphate
E521 Aluminium sodium sulphate
E522 Aluminium potassium sulphate
E523 Aluminium ammonium sulphate
E524 Sodium hydroxide
E525 Potassium hydroxide
E526 Calcium hydroxide
E527 Ammonium hydroxide
E528 Magnesium hydroxide
E529 Calcium oxide
E530 Magnesium oxide
E535 Sodium ferrocyanide
E536 Potassium ferrocyanide
E538 Calcium ferrocyanide
E541 Sodium aluminium phosphate
E551 Silicon dioxide
E 552 Calcium silicate
E553a (i) Magnesium silicate
          (ii) Magnesium trisilicate
E553b Talc
E554 Sodium aluminium silicateE555 Potassium aluminium silicate
E556 Aluminium calcium silicate
E558 Bentonite
E559 Aluminium silicate; Kaolin
E570 Fatty acids
E574 Gluconic acid
E575 Glucono delta-lactone
E576 Sodium gluconate
E577 Potassium gluconate
E578 Calcium gluconate
E579 Ferrous gluconate
E585 Ferrous lactate
E620 Glutamic acid
E621 Monosodium glutamate
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid
E627 Disodium guanylate
E628 Dipotassium guanylate
E629 Calcium guanylate
E630 lnosinic acid
E631 Disodium inosinate
E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5'-ribonucleotides
E635 Disodium 5'-ribonucieotidesE640 Glycine and its sodium salt
E650 Zinc acetate
E900 Dimethylpolysiloxane
E901 Beeswax, white and yellow
E902 Candelilla wax
E903 Carnauba wax
E904 Shellac
E905 Microcrystalline wax
E912 Montan acid esters
E914 Oxidised Polyethylene wax
E920 L-Cysteine
E927b Carbamide
E938 Argon
E939 Helium
E941 Nitrogen
E942 Nitrous oxide
E943a Butane
E943b Iso-butane
E944 Propane
E948 Oxygen
E949 Hydrogen
E999 Quillaia extract
E1200 Polydextrose
E1201 Polyvinylpyrrolidone
E1202 Polyvinylpolypyrrolidone
E1404 Oxidised starch
E1410 Monostarch phosphate
E1412 Distarch phosphateE1413 Phosphated distarch phosphate
E1414 Acetylated starch
E1420 Acetylated Starch
E1422 Acetylated distarch adipate
E1440 Hydroxyl propyl starch
E1442 Hydroxy propyl distarch phosphate
E1450 Starch sodium octenyl succinate
E1451 Acetylated oxidised starch Polyethylene glycol 6000
E1505 Triethyl citrate
E1518 Glyceryl triacetate; triacetin
E1520 Propan-1,2-diol; propylene glycol



Reference:  food.gov.uk



If you any queries to ask or any new question, then please feel free to mention/ write in the comments, We try our best to solve your query....

Opening for Food Specilaist in Hyderabad

Guys,

There is vacancy in Godrej Nature's Basket which is a retail venture of the Godrej group and is today India'a foremost retail destination for the fine foods from across the world.


Education:

UG - BHM - Hotel Management
PG - Any Postgraduate - Any Specialization, Post Graduation Not Required
Doctorate - Doctorate Not Required

Salary:

INR 50,000 - 1,75,000 P.A

Candidate having work experience in Star Hotels, Multi Cuisine Restaurants & Bars, Cruise ship, Food industries will be preferred. Should have knowledge of international brands of wine/Cheese/Meat and other gourmet foods.

How to Apply:

Apply

Job for Food Technologist

Hey guys,

There is a vacancy for the post of Food Technologist in Wingreens Farms Pvt. Ltd.

Job Description:

Key Responsibilities:

- Quality of Production
- Overseeing packaging and labeling of products
- Assisting in production, as may be required
- Female candidate preferred, as production is undertaken by ladies
- Familiarity with operating computer

Education:

UG - Any Graduate - Any Specialization
PG - Post Graduation Not Required
Doctorate - Doctorate Not Required

Salary:

INR 50,000 - 1,25,000 P.A

Focus area:

Production, Manufacturing, Maintenance

Role Category:

Production/Manufacturing/Maintenance

Role:

Quality Assurance/Quality Control Executive

How to apply:

Apply

About Company:

WINGREENS FARMS Pvt Ltd is a herb based gourmet food product company, that is looking at expanding its footprints at a national level within 2014. You can visit the company website at : www.wingreens.in

International Summer and Winter Term 2014

Guys,

There are various interactive sessions with eminent National and International well known personalities and certifications courses offered by IIT Kharagpur, West Bengal. Many courses are related to Food Science and Technology. So, grab the opportunity and gain the valuable knowledge.


For more details please download brochure from ,


http://www.mymail.iitkgp.ernet.in/iswt/course/ISWT2014.pdf 

CEOs of Various MNCs upto March, 2014

Dear Food Technologist,

We all are always eager to know about the big Multinationals, their CEOs, turnover etc. So, for you here I am providing list of CEOs of MNCs including various food (Highlighted) companies at one place as per the information available up to March, 2014. It will be helpful in your job interviews and will keep you update.

1. Apple- Tim Cook 

  

2. Nokia Corporation- Risto Siilasmaa

3. Microsoft- Satya Nadella 

4. Toshiba- Hisao Tanaka

5. Siemens A.G. - Joe Kaeser 

6. Google- Lawrence "Larry" Page

7. Accenture- Pierre Nanterme 

8. ACE Limited- Evan G. Greenberg

9. Aditya Birla Group- Santrupt Misra

10. Amazon.com- Jeff Bezos

11. AOL Inc. - Tim Armstrong

 

12. Barclays- Anthony Jenkins

13. Burger King- Daniel Schwartz, Bernard Hees

14. Citigroup- Michael Corbat

15. Coca-Cola- Muhtar Kent

16. Cognizant Technology Solutions- Francisco D'Souza

17. Dell Inc - Michael Dell

 

18. DLF Universal- T. C. Goyal

19. Domino's Pizza- Don Meij

20. eBay - John Donahoe

21. Ericsson- Hans Vestberg

22. FedEx- Frederick W. Smith

23. GlaxoSmithKline - Andrew Witty

24. Goldman Sachs- Lloyd Blankfein

25. Harley Davidson- Keith Wandell

26. HCL Technologies- Anant Gupta

27. HSBC- Stuart Gulliver

 

28. IBM- Virginia M. Rometty

29. IKEA- Peter Agnefjall 

30. Infosys Technologies Limited- S.D. Shibulal

31. Intel- Brian Krzanich

32. ITC Limited- Y C Deveshwar

33. JP Morgan Chase- James Dimon

34. Larsen & Toubro Limited- K. Venkataramanan

35. McDonald's- Donald Thompson

36. Nike- Mark Parker

37. iGATE Patni- Ashok Vemuri

38. PepsiCo- Indra Nooyi

39. Pizza Hut- Scott Bergren

40. Procter & Gamble (P&G) - Alan Lafley

41. Reliance Industries Limited - Mukesh Ambani(Chairman & MD)

42. Tata Consultancy Services- N Chandrasekaran

43. Twitter- Dick Costolo

                

44. Viacom- Philippe P. Dauman

45. Vodafone- Vittorio Colao

46. The Walt Disney Company- Bob Iger

47. Wal-Mart- C. Douglas Mcmillon

48. Warner Bros. – Kevin Tsujihara

49. Adidas- Herbert Hainer

50. PUMA SE- Bjorn Gulden

51. Allianz- Michael Diekmann

52. Nestle- Paul Bulcke

53. ABB- Ulrich Spiesshofer

54. Hindustan Unilever Limited- Sanjeev Mehta

55. Adobe Systems- Shantanu Narayen

56. Britannia Industries- Vinita Bali

57. Ferrero SpA- Giovanni Ferrero

58. Mondelez International, Cadbury- Irene Rosenfeld

59. Parle Agro- Schauna Chauhan

60. Perfetti Van Melle- Sameer Suneja

61. Subway- Fred DeLuca

62. KFC- David Novak

63. Kellogg’s- John Bryant

64. Adani Group- Gautam Adani

65. Cargill- Gregory Page




If you any queries to ask or any new question, then please feel free to mention/ write in the comments, We try our best to solve your query....

Vacancies in Central Agricultural University

As per the news in Employment News dated 22-28 March, 2014, page no. 66,  there are various vacancies in Central Agricultural University, Imphal, Manipur and its constituent colleges.


For Food Technology students, vacancies are in College of Agri. Engineering and Post Harvest Technology, Ranipool, Sikkim as follows,

1. Processing and Food Engg.- Professor- 1 (gen), Asso. Professor- 1 (SC), Asst. Professor- 0

2. Food Engg./ Technology- Professor- 1 (OBC), Asso. Professor- 1 (OBC), Asst. Professor- 0

3. PHT/ Engg/Food Processing Engg./ Agri Engg./ Horti- Professor- 0, Asso. Professor- 0, Asst. Professor- 1 (OBC)

In College of Home Science, Tura, West Garo Hills, Meghalaya as follows,

1. Food Science & Nutrition- Professor- 1 (gen), Asso. Professor- 1 (gen), Asst. Professor- 1 (SC)

In College of Horti & Forestry, Pasighat, Arunachal Pradesh as follows,

1. Pomology (Fruit science)- Professor- 1 (OBC), Asso. Professor- 0, Asst. Professor- 2 (1 SC/ 1 gen)




Like these, other vacancies are related to agricultural sciences like horticulture, forestry, fisheries etc.

For more details pls. visit Employment News dated 22-28 March, 2014, page no. 66

Top 10 Food Processing Industries in the world

As per data available on the companies websites and financial reports released by companies, top 10 companies on the basis of net sales are as follows,

10. ConAgra Foods Inc.

ConAgra Foods Inc. is the manufacturer behind a host of well-known brands with household names, from Chef Boyardee and Rosarita canned goods to licensed frozen products from P.F. Chang’s and Marie Callender’s. Combined, these products brought ConAgra net sales of $13.3 billion in 2012.

9. Kellogg Company

In its 2012 fiscal year Kellogg Company saw net sales of $14.2 billion, its highest in more than five years, an achievement the company attributes in no small part to joint ventures in China as well as its acquisition of Pringles.

8. General Mills

General Mills was able to increase its net sales substantially over its 2012 fiscal year, for a total of $16.7 billion. While $10.5 billion of that was in U.S. domestic sales, with the brand’s Big G Cereals sector accounting for 23%, General Mills is also strengthening its market share overseas in Europe and Asia.

7. Kraft Foods Group

It has been an interesting year for Kraft Foods Group – it’s been less than a year since the division spun off as a primarily North American business with a focus on convenience deli and snack brands like Velveeta, Oscar Mayer, and its iconic eponymous Kraft Singles and Macaroni and Cheese. Despite the tumult, Kraft Foods Group still saw net revenue of $18.3 billion in 2012.

6. Tyson Foods

Tyson Foods holds some enviable titles in the food manufacturing world – Meat and Poultry gave it the top slot on its Top 100 of 2013, and it’s not hard to see why. Between its numerous assets including its own branded consumer products and its clout as the exclusive chicken supplier to franchise operations like Yum! Brands and McDonald’s, Tyson Foods brought in revenue of $33.2 billion last year.

5. Mondelēz International

It’s been a huge year for Mondelēz International, the newly minted global snack company formed after Kraft Foods split into two different entities. With its global reach and brands like Oreo and Cadbury, Mondelēz was able to pull ahead of Kraft Foods Group with 2012’s net revenue at $35 billion.

4. JBS SA

Around the world, JBS is synonymous with beef. The Sao Paulo-based food processing company is the largest of its kind with plants in Brazil, Argentina, Australia and the United States to produce fresh and frozen beef, chicken, and pork products for the retail and foodservice sectors. The multinational brand reported revenue of R$ 76 billion (USD $38.5 billion) in the 2012 fiscal year.

3. PepsiCo

PepsiCo is a lot more than just soda: the company is also home to a wealth of global main brands including Quaker Foods, Walker’s Crisps, and everything under the Frito-Lay corn and potato chip empire from Fritos to, well, Lay’s. By the end of its 2012 fiscal year, PepsiCo announced net revenue of $65.5 billion.

2. Nestlé SA

As everyone ought to know by now, Switzerland-based Nestlé SA is a whole lot more than just chocolate bars. From Nescafé and Nespresso coffee brands to dairy products like Dreyer’s Ice Cream and Haagen-Dazs to its proprietary bottled water brands, it’s Nestlé’s formidable stable of brand names that helped it reach $96.8 billion in net revenue for 2012.  

1. CARGILL INC.

Consumers might not go into a grocery store and buy a Cargill-branded product, but the odds are good that something in their grocery basket got its start in a Cargill factory. From malts for the brewing industry to oils and shortenings and value-added meat products for the foodservice industry to hydrocolloids and salts and starches to keep convenience foods fresh, the sheer amount of products manufactured by Cargill for a worldwide market is almost staggering. Cargill also keeps its supply chain close by managing its own transport and shipping arm, and cyclically supports its own suppliers by offering a range of livestock feed for every type of farm from beef cattle to dairy cattle to aquaculture. Just having a hand in so many sectors would be explanation enough for Cargill winning a spot on this Top Ten, but the company has also had a banner year – in the press release for its 2012 year-end report, Cargill chairman and CEO Greg Page noted that its food ingredients group saw its third year in a row of record earnings and was by far the largest contributor to the year’s earnings. In total, Cargill Inc. recorded consolidated revenues of $133.9 billion in 2012. 

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