Taste X Tech is written by a food scientist with a doctorate in the field — trained across France, Thailand, and Cambodia.
We keep the author’s name off the page on purpose — this platform is about helping you learn, not personal promotion. But the science you read here is grounded in real academic training, not guesswork. Here’s the education behind it.
Education
Ph.D. — Food Biochemistry, Physical Chemistry & Nutrition
Studied in France · Doctoral research on the composition and quality of processed foods.
M.Sc. — Agro-Industrial Product Development
Studied in Thailand · Focused on food product development and processing.
Engineer’s Degree — Chemical Engineering & Food Science
Studied in Cambodia.
Why there is no name on these articles
Leaving the author’s name off is a deliberate editorial choice, not a way of avoiding accountability. The aim is that a claim on this site stands or falls on whether it is correct and checkable — not on whose name is attached to it. Where a statement depends on a standard or a published source, the article says so and links to the original, so you can verify it without taking anyone’s word for it.
What this training covers
Food biochemistry, physical chemistry and nutrition
This is the study of what food is made of and what happens to it — how proteins, fats, sugars and water behave during processing and storage, and why a product changes colour, texture or smell over time. It underpins the articles on spoilage, preservation, water activity and shelf life.
Agro-industrial product development
Product development is the discipline of turning an idea into something that can be made repeatedly, safely and at a sensible cost — formulation, trials, scale-up, and the sensory work that decides whether it is worth making at all. It underpins the material aimed at small producers moving from a kitchen recipe to a sellable product.
Chemical engineering and food science
Engineering is the process side: heat transfer, drying, mixing, flow, and why equipment behaves differently at different scales. It underpins the articles on pasteurisation, drying, the cold chain, and fill control.
How the articles here are written
- Verifiable claims only. Where a number matters — the pH 4.6 line, pasteurisation time-and-temperature pairs, the 5–60°C danger zone — it is a standard food-science value, not an estimate.
- Sources you can open. References point to the publisher’s own page, usually the FAO, WHO or Codex Alimentarius, so nothing depends on this site’s summary of it.
- Khmer checked, not machine-translated. Khmer terminology is reviewed by the author rather than passed through a translation tool, because a mistranslated food-safety term is worse than no translation.
- Local examples. Prahok, pickling, dried fish and dried mango are used in place of imported examples, because they are the products readers actually make.
- Corrections over confidence. Where the honest answer is “it depends” or “check the current rule”, the article says that instead of inventing certainty.
What this site is not
This is general educational material. It is not a consultancy, a testing laboratory, or a regulatory authority, and it cannot validate a specific product. A shelf-stable or regulated product needs validation against the rules of the market it is sold in — in Cambodia, through the Institute of Standards of Cambodia, and in an export market, through that market’s own authority. Articles here are written to help you understand what to ask for and how to judge the answer.
More about the platform’s purpose is on the about page, and the full library is on the articles page.