How to Start a Food Business: Basic Food Technology—Food Acidity

Soohyoun Ahn and Matthew Krug

Release Date: 10/30/2024

Family and Consumer Sciences

Abstract

A UF/IFAS numbered peer reviewed Fact Sheet. Published by Nutrition and Food Systems

About this Publication

This document is FSHN20-2, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date March 2020. Revised August 2024. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. This article was funded by the United States Department of Agriculture–National Institute of Food Agriculture (USDA-NIFA) Grant #2016-70020-25784.

About the Authors

Soohyoun Ahn, instructional assistant professor, Department of Food Science and Human Nutrition; and Matthew Krug, former state specialized agent, food science; UF/IFAS Extension, Gainesville, FL 32611.

Authors

Matthew Krug

former state specialized agent II, food science, UF/IFAS Southwest Florida Research and Education Center

Soohyoun Ahn

Contact

Specialist

University of Florida

senior lecturer, food safety, UF/IFAS Department of Food Science and Human Nutrition

View Soohyoun Ahn's Profile

Publication #FSHN20-2