The aviation industry is evolving rapidly, and so is the science behind the food served at 35,000 feet. Flight catering is no longer just about mass food production—it is a highly regulated, microbiology-driven sector that demands precision, innovation, and strong food safety expertise. The course “Future of Food Technologists: The Flight Catering” is designed to … Continue reading Applied Microbiology for Airline Catering: A Course for Food Technologists