Welcome to
Process Notes
From bench to production line — practical food engineering,
delivered every Tuesday.
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By Galvin Eyong · Tuesday Edition R&D · SCALE-UP · FOOD SAFETY |
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If you're reading this, you probably already know the feeling. You're standing in front of a production-scale kettle, a batch that looked perfect on paper — and something is off. The texture isn't right. The viscosity dropped. The heat transfer data that made total sense in the lab is behaving completely differently at scale. Nobody warned you about this in food science school. And the trade magazines aren't writing step-by-step guides about it either. That gap — between what we learned and what we actually face on the floor — is exactly why I started Process Notes. THE PRACTITIONER BEHIND THESE NOTES
I'm Galvin EyongAn R&D Process Engineer and Food System Expert with hands-on experience designing, optimizing, and scaling food production lines from early concept through full commissioning. I've spent years bridging the space between the bench and the production line — developing formulations, troubleshooting scale-up failures, navigating food safety compliance, and helping food businesses figure out how to actually manufacture the product they invented. I'm not an academic writing theory. I'm a practitioner who has made the mistakes, fixed the problems, and learned the lessons that textbooks and trade magazines don't cover. And now I want to share them with you — clearly, practically, and without the jargon. WHO THIS IS FOR
Three types of people built for this newsletter
If you're in one of these three groups — welcome. This was built for you. WHAT TO EXPECT EVERY WEEK
One of these lands every Tuesday
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Process Notes
Practical food engineering, delivered every Tuesday.
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