Microorganisms - Yeasts

Yeasts are fungi that usually do not build thread-like hyphea. However, some yeast can alternate between a yeast phase and a hyphal phase. They are called dimorphic. Yeasts are single cell units with a sexual (spore forming yeasts) and asexual propagation (budding and fission yeast). They are very common everywhere.


Microorganisms - Bacteria

Bacteria are microorganisms. Microorganisms are very short single cell organisms which can observed only by microscope. They are invisible to the human eye and ubiquitous. Bacteria can be usefull. They help us in digesting, in fermenting food and in many other applications concerning food. Howewer, they are best known for being rather unhealthy: bacteria can be infectious and toxic.


Ozone as a powerful antimicrobial agent can be used for decontamination of water, produce, equipment, foodcontactsurfaces, and processing environment because it is applicable in the aqueous and gaseous states.


Successful Stories in Food Science in Russia

1) Mark Shamtsyan

This video was recorded in November 2010 at the 2010 EFFoST Annual Meeting in Dublin, Ireland.


English summary of the interview with Prof. Mark Shamtsyan

Successful Stories in Food Science in Portugal

1) Eunice Lacerda


Eunice Lacerda is a Food Science & Technology (FST) professional and the Director of Perishable Foods in the largest Portuguese supermarket chain. She describes the challenges of the profession and the training needed.



Successful Stories in Food Science in Spain

1.) Prof. Diego García-Gonzalo

This interview was recorded in 2011 at the University of Zaragoza in Zaragoza, Spain.


Candy is a confection made from a concentrated solution of sugar in water, to which flavourings and colorants are added. Other ingredients can be added like milk, to obtain caramel, or gelatins or other thickeners to obtain marshmallows or gummies. Candy Technology uses scientific knowledge drawn from chemistry, physics or material science to produce one of the world’s favourite treats.