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Free Food Science Journalsn

DIGIVU focusses on curating the mass of online food processing and alternate enegy information for users of the site. There are, however, sources of information that the user should be following themselves rather than waiting for them to appear on the site.

I will be covering these in the next while and hope you will be able to link to them via free subscription or RSS, so that they become part of you reading.

The first is a journal edited by Ruth Oniang’o that focuses on nutrition, food processing and conumers in Africa.

click on the image to visit the website

The next is the review journal of the Institute of Food Technologists (IFT) published by Wiley Publications.

click on the image to visit the website

This journal is very different from AJFAND focussing on depth reviews of food science and food safety with a global rather than African Focus.

The third journal for this post is the Journal of Food Science and Technology, which is Wileys open acces journal in the food processing industry. Open access journals are free to access for all and normally require the author to cover the costs of publication.

Click on the image to visit the website


Both the Wiley journals offer RSS feed or email notifications to alert the reader to neweditions. The AFJAND journal unfortunately has no built in system for alerting readers to new journals. The reader therefore needs to subscribe to a service such as ChangeDetection.com (which is the only one I have tried) to be notified of changes to the website. Two articles shown below review a number of these services.

5 ways to be notified of website changes

10 ways to track website changes

Some Focussed Food Based Reports – Free online Information

Over the past view weeks I have come across several rather focussed processing reports which I thought it was worhgwhile to share here in a simple form. I believe the image tells you what its about and clicking will open the document. The documents I link will generally be technology heavy although there will be there industry issues covered in detail. 

click an image below to view the relevant paper

IITA report on Cassava enterprises in West Africa


Small Scale Palm Oil Processing in Africa


Www iita org c document library get file p l id 786671 folderId 1074647 name DLFE 5910 pdf

Low cost sustainable cassava drying technologies pdf



Real Good Cheese and Dairy Information

The website of Dairy Science and Food Technology, an information and consultancy service for the food industry, provides useful and applicable information, calculators and reports which are surely of great use to the dairy processor. 

 Science and technology of milk and dairy products

click the image to access the website

The website was established by Dr Michael Mullan who is CEO of the Dairy Science and Food Technology consultancy.

Originally the site was intended as a project aimed at exploring the use of the Internet as a means of communicating with students. Over the years the site has grown and contributions are now invited from the wider scientific community and industry.

DSFT gets around a million ‘hits’ a year and there are hundreds of links back to the site.

The content of the site is illustrated by the navigation menu which includes topics like Cheese Yield, Food Models, Lactic Bacteriophages, Calculators, Links, Packaging and Labelling, Writing Tools, Thermal Processing, Ice Cream and Probiotics.

The nature of information is illustrated by the screen grab below from the Cheese Quality page.

Cheese yield

click the image to access the website

To me this kind of information on the INTERNET is what we need to access, not the generic marketing type information that abounds. Please share the information you use by commenting on this page. 

Absolute Fundamentals of Food Processing

This is a very unassuming document that came up when I searched on Food Processing Method.

Simple Introduction to Food Processing

click image to download document

It is simply 23 pages of points which were apparently prepared for a lecture or presentation – no images no fancy transitions, just the facts.

It starts off with the seven reasons why we process foods – something I guess we often forget when we are focussing on production and profits.

The points lead into ho we go about achieving the effect we are looking for and often why it works. This leads into simple statements on the Unit Operations required and again the principles of their operation.

if you are new to Food Processing, lots of this will be revealing and useful. If you know Food Processing it will remind you of things you knew but maybe forgot.


Food Product Innovation

This is another of the many manuals by FAO. This one discusses product development, although in a someone theoretical way.

click the image to visit the web page

The manual is broad, covering the following topics:

There is a lot of good information in here although for my liking its a bit theoretical and maybe it could do with some more interesting case studies.

It is, however, worth downloading and reading. It is 35 pages and was published in 2006 so is up to date and comprehensive.

Potato Crisp Production – Free Online Process Descriptions

This simple description outlines the process and equipment used in the commercial production of potato crisps.

How potato chip is made used processing product machine Raw Materials The Manufacturing Process Quality Control Byproducts Waste The Future 5

click image to see article

If you are interested in the smaller scale production of potato crisps as the basis for a household business, Practical Action publish a Technical Brief 

Potato Storage and Processing pdf

click image to see article

This is a detailed article that provides a lot of useful information and also has contact details for Practical Action who are specifically experienced in small scale businesses with a developmental side.

National Mission on Food Processing – Free Online Information

The National Mission on Food Processing is an Indian web site that provides very detailed information for food processing entrepreneurs on a wide range of food products.

A webpage offering detailed food processing business information

from: National Mission on Food Procesing
(click image for full story online)

The site provides wide ranging information including product and process descriptions as well as costing and financial analysis. It is focused on the needs of smaller and start up entrepreneurs, although the information would be valuable to any processor. Some 110 product are covered in this manual.

Unfortunately, the information and especially the suppliers and costing is developed for application in India. However, it is still a useful source of information for any entrepreneur.

DIGIVU Offers Free Technology Information Searches.

I have for many years been closely involved in extracting free technology information from the INTERNET. I believe I have developed a real skill at this and want to offer to do free searches for all the users of digivu.co.za. Either leave a comment or email me – unless you request otherwise, I will publish the result as it will surely interest others. Note that for more complex technology information and evaluation you could use the Food Industries Information service.

Normally there is all sorts of information available – as an example I searched on extrusion and came up with the following:


There are obvious places to look, like WikipediaStart of Wikipedia's webpage on food extrusion.

click image to visit site


The interesting thing about Wikipedia is that it seems to be as reliable as any other encyclopedia. A study by Nature of Wikipedia and Britanica found that there were only 8 serious errors in the entries evaluated. Four of these from Wikipedia and four from Encyclopedia Britannica. They also found that while Wikipedia articles had 162 less serious errors Britannica had 123. These results were disputed and the measuring of the reliability of Wikipedia information is ongoing, but seems to indicate Wikipedia is a legitimate source of information.


In any field such there are always a number of websites that are recognized as suppliers of information e.g. FAO, Practical Action, Unido, CTA, GTZ for smaller scale food processing. Sometimes for a specialised technology these are not as useful and more attention needs to be paid to other sources. In this case only Practical Action, amongst the above sources, seems to have any information at all.

Extrusion of Foods Practical Answers Practical Action

from: Practical Action
(click image for full story online)

However, these sources are often sufficient to provide whatever is required.


Using a knowledge of how to search and your understanding of the industry you are searching, allows you to find all types of useful information. For example searching for pdf documents only, gets you into areas where your chance of finding something useful is larger – for instance academic reports. As an example this one presents 30 pages of pretty broad and clear introductory information on extrusion.

University Lecture on Extrusion TechnologyScreenshot 12 07 2013 3 48 PM

from: Asharya N G Ranga University
(click image for full story online)

Universities, government departments and associations are often good sources.


Never forget that the equipment suppliers have excellent information on food processing technology and business. They are often prepared to share it openly in an effort to attract customers. As an example (and not a recommendation) Clextral offers some useful information on extrusion.

Clextral images expanded snacks

click image to visit site


This type of information needs to be used with caution because its actually advertising and needs to be evaluated like any advertising.


A picture being worth a thousand words, indicates the value of seeing a piece of equipment in operation. The fact that 48 hours of video are downloaded to YouTube every minute of the day, means that there is more than likely something of value to watch. Like this video from Buhler on making an expanded snack:

Running a twin screw extruder making a puffed snack

click image to visit site



Search Engines make searching too easy! Whatever word/s you enter are going to yield many results, possibly too many! Which is likely to make you worry about finding the useful information in amongst all that is generated by the search. Alternately you may miss information if your search is not accurate.

Take time to learn how the search engine works and learn the features that make your search more effect and efficient – things like searching by time, searching particular web domains, searching via images, excluding results, literal searches, boolean mechanisms etc.


Avoid the temptation to print and file the information you collect. Use read it later services, downloading, databases, structured storage and purpose designed software like Apple’s iBooks to sort everything you find. Then use searches to find the information when you need it.


The above information has all been legitimately posted on the internet. It is also possible to source information illegally, much like pirating music, which I do not recommend.

Often a legitimate search with identify information posted on a legitimate website which seems rather suspect, which the user could legitimately used assuming that the site had made sure this information could be shared legally.

Extrusion cooking technology manuakl

For example, although the book above shows up on a GOOGLE search and is downloadable from a legitimate university website, I suspect downloading and using it would be breaking the copyright. As to reading it online, I am just not sure, although this is the equivalent of reading the book in the university library.

Pulsed Electric Field Processing – Free Factsheet

This is clear, concise and brief information on all aspects of the technology.

click the image to visit the website


AJFAND Free Online Research Results

A very detailed and well executed investigation of a very simple method for cooling of camel milk in traditional transport in Kenya.

The simple step of wrapping plastic containers in moist burlap improved the milks shelflife.

By the way a scary statistic, for milk producers in modern industries, the study found that, on average, milk “took 7.4 hr to cover 80 km to market”.