Food Processing & Quality Assurance | 2026

The Art and Science of Yoghurt Production: Translating Food Science into Practice

A professional reflection marking three years since the publication of The Art and Science of Yoghurt Production: Best Practices for Quality Assurance. The post highlights the practical application of food science to yoghurt production, covering raw materials and formulation, processing principles, product development, food safety systems, quality control, standard operating procedures, packaging, business operations and troubleshooting.

Author: Yaw Agyei Gyasi