It’s Monday, May 14, 2012
Good Evening everybody.
I am Kashif Khan; yours RJ at the FM radio of PhD trip from Tartu, Estonia. It’s a sunny day with pleasant wind is blowing. Now I would like to update you on the 8th day of our PhD trip.
It was sunny morning and I got up early in morning at 6.30. I went for shower and waited there for 10 minutes as there is only one shower for 10 people. So everybody was in hurry to get ready and eat breakfast before 8 o clock. After eating breakfast, we all checked out and started our journey by walking to the bus stop. Unfortunately, we waited there for about 10 minute and surprisingly no bus came to pick up us. After wondering 5 more minute, we came to know that we were on the wrong side.
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| where is the bus? |
Therefore, we move to the right place where a bus was waiting for us. Its 8.30hrs, when we started journey to Tallinn University of Technology. We reached there after 15 min journey. However, it became a challenge to find the right building and to get in that building. Walking about 15 minutes, the mission was achieved, as the host Professor received us at the entrance of CCFFT building. At 9.10 o clock, after enjoying the tea/ coffee with snacks, Professor Toomas Paalme gave a short introduction of Competence Centre of Food and Fermentation, and Professor Remko Boom introduced the Wageningen UR.
After the introduction, scientific talks started and Ms Kristel share his findings about the aroma of traditional Estonia foods called as Kama. It is mixture of rye, wheat and peas which contains about 89 aroma compounds but only 30 compounds contribute to the aroma. This study revealed that women showed better performance than men in sensory evaluation. This talk followed by the conventional mushroom processing method. Ekaraj nicely pointed the processing steps that needed to be improved. He also talked about the storage behavior, and significant changes were observed in the water holding capacity and density of mushrooms.
In the next talk, Lorieda Timberg told about the processing of Sprat fish, a salty fish product that had won sea food competition in Belgium. She told that fresh fish stored in glass jar had better sensory and eating values than stored in traditional plastic bags. As we enjoyed the eating fish, there was a need to understand the breakdown and nutrition extraction mechanism. Anja shared the breakdown mechanism of lactose for better nutritional values. She explained the production of Galacto-oligosacharides (GOS) by enzymes. After such a hard work, we needed to be refreshed and that meant a COFFEE break.
After drinking coffee and eating different kind of snacks, Rianne was ready to ready to separate the particle of different sizes. This could be possible by controlling the cake layer formation on membrane surface and explained well by model values. This understanding would be helpful to design an optimal process for mild process to separate the particles. These particles are of great interest as they can change the structure of products. In this regards, Anna explained the staling of rye bread which was influenced by the crystallization of starch. The crystallization was observed in storage period and wheat bread showed more crystallization than rye bread. These crystals were less and slowly formed in rye bread compared to wheat bread.
Particles are not only important for the baking industry but also to the dairy industry. Jorien explained that protein particles could explore a new era of healthy food by either modifying the particle properties or protein aggregates. These changes could be achieved by the heat treatment that had changed the water holding properties without changing the original properties. That’s all about the talks till noon. After this short seminar, we visited the labs of CCFFT. Before the laboratory, we turned to green and environment loving scientists by wearing green lab coats. The laboratory facilities were quite nice and with new, updated equipment i.e. HPLC, GSMS, LCMS, and olfactometer. Olfactometer had a joy stick and microphone that helped to create the “Desired Results”, while you are playing games on olfactometer during sensory evaluation of “Rye Bread”.
At end of the visit, it’s time for “Thanks”.
Marta said thanks on the behalf of whole group to the Hosts with sweet noise of CLAPPING.
After this, we visited the Food technology department of university that ended at the Canteen for lunch at 1400hrs, which was 2 hour late than usual Dutch time. The meal was very nice and everybody enjoyed with having chat with other. During lunch, eminent scientist Ekaraj described the four basic necessities of life i.e. Cloth, food, shelter and FACE BOOK. Other scientist did not agree, but this conversion ended in nice and friendly way.
After lunch, we got into the Bus to travel to Tartu. This journey started with very nice words, Nanan No No, (the way talking tom say). Our bus driver was very active and full of enthusiastic. He drove so CAREFULLY that Anja got worried and started screaming. Later on, every time he took over, words of the day were said;
“HiFive,,,,, we are still alive”
After about three hours’ drive, we reached the hostel. Our rooms were on the 3rd floor and it’s a big challenge for the ladies to take their luggage to the rooms by stairs. Interestingly there is only one toilet for 26 peoples and two showers. So, I am imaging tomorrow morning people in a queue waiting for their turn to get relaxed. After settling in the room, we altogether went to Chinese restaurant for dinner. This was a special dinner for Kevin, Karolina and Sami. Sami only drank two Mango ice tea glasses as his dinner. While Karolina and Kevin were REALLY enjoyed the Chinese Hot Spices, both were shedding tears and try to overcome the spices by drinking more and more. Overall, all the people enjoyed the Chinese food and went for the short tour of the city. This is all about the sunny and pleasant day.
With this I want to leave you guys with happy mood.
I am singing off from the FM Radio of PhD trip,,
Good luck and have a nice sleep.
See you tomorrow with new RJ.
Bye Bye
Kashif Khan
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