Institute of Food Technologists organization of Chicago, IL USA has certified br. Syed Rasheeduddin Ahmed as a Certified Food Scientist. They wrote to Br. Ahmed the following message:
" You have demonstrated your practical knowledge and commitment to lifelong learning. Certified Food Scientists will undoubtedly help raise the visibility and recognition of the food science profession. Your lifetime professional accomplishments and attainment of the CFS will serve as excellent example for your peers and the future generations of food scientists. "
Br. Ahmed has meet their requirements for Certified Food Scientist. Br. Ahmed has many years of work experience in US food industry, he developed 18 new food products for different food companies for supermarkets. His work experience at Kraft Food USA resulted in saving of 6 million dollar per year for the cost of ingredients of Kraft's BBQ Sauces during in 2011.
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Phytolith discoveries in Cameroon dating to the first millennium BCE  triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time.  The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE.  It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE. 
Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water , while softer wheat flours absorb about 56%.  Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO 2 bubbles and a coarser bread crumb. One pound (450 g ) of flour yields a standard loaf of bread or two French loaves.
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Phytolith discoveries in Cameroon dating to the first millennium BCE  triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time.  The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century CE.  It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c. 400 CE.