Science and business of food entrepreneurship – 2nd edition. 94 pages. Publication date: 21 April 2022.
If you’re an accomplished home cook or have a spark of food creativity and innovation for a commercial product, our book is for you! This reference guide will take you through what you need to know, giving you an overview from product idea conception until it hits the shelves, and beyond. Included are the basics of food science and nutrition you need to know, a section on how innovations in food science and agriculture can contribute to solving significant global challenges, interview with some of our past and current food entrepreneurs as well as links to several of our YouTube videos conveniently in one place. A valuable reference to the principles and practice of food product development, which you can refer to again and again on your journey to realise your dream in food!
Product reviews from those that have bought our 1st edition:
This book is a perfect guide for anyone that wants to pursue a path and career in the food and beverage industry. Most other books that market themselves as “The Best”, always have confusing steps which makes the reader nervous in breaking in, but the authors of this book clearly lay out the do’s and don’ts that everyone must understand before putting their foot in the door of this lucrative and money making business. I have learned a lot from reading this book and so will you!
- Umar from Houston, Texas, United States.
This book is an excellent introduction to manufacturing food . I found the information to be concise and in depth. This book would be very valuable for someone at the planning stage of food manufacturing . I found it to be honest, insightful and inspiring . The authors are direct and quote statistics on the likelihood of success – whilst also advising to abandon ship early on if marketing results are not as good as expected. Adhering to these red flags are important and often overlooked with a zealous attitude. I agree with the authors in that it would be best to fully research all the areas discussed in book, including marketing , testing and ingredients supply chain – proceeding in a methodical way. I would give this book 5 Stars. There are not many books on this subject and this information will be very valuable to budding entrepreneurs.
- Marie from Gateshead, Tyne and Wear, England. ⭐️⭐️⭐️⭐️⭐️
Webinar: Chemical preservatives and natural alternatives to food preservation. 48 minutes. MP4 format. Recorded on 11 October 2020.
Food Microbiology Academy’s 3rd monthly webinar. Topics include the top five preservative food additives in Australia along with three alternatives in the biopreservation space that appeal to today’s consumer who is demanding more natural foods with a ‘clean and green’ image.
Cell & Molecular Biology online course
Our first online course is Cell & Molecular Biology, and it’s coming in November 2022. Pre-enrol today to receive a 25% discount off the enrolment fee. This level 1 (introductory) level course will serve as a pre-requisite to our much larger, longer and in-depth level 2 (intermediate) course in microbiology. Cell & Molecular Biology will cover all essential aspects of cell biology and molecular biology, as outlined below, for a necessary for a solid foundational understanding of microbiology. The course will include an assessment item and an opportunity to attend 2 x 1 hour live online tutorial sessions with the course instructor. Upon launch of the course, the price of this course will be $90 AUD, but the special and discounted pre-enrolment course fee will be just $67.50 AUD. Pre-enrol today to secure your spot for this course covering five hours of lecture videos and associated notes, plus the two tutorials. Course outline: Lecture 1: Prokaryotic cell structure and function Lecture 2: Eukaryotic cell structure and function Lecture 3: Flow of genetic material (DNA/RNA, genes, chromosomes, asexual/sexual cell division) Lecture 4: Protein synthesis and membrane transport (protein structure, protein synthesis, intracellular/cross membrane transport) Lecture 5: Biological macromolecules and their importance in cell physiology