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Water activity isn't an intuitive concept for most people. But once you understand it, it can give you the power to control moisture in food. Preventing microbial growth is just the start. Get the essentials of water activity and how it can improve food safety and quality in this 20-minute webinar. You’ll learn: — What water activity is and how to use it — How it’s different from moisture content and why there's so much confusion on this topic — Why it controls microbial growth and what levels to watch for — How understanding water activity can help you control moisture in your product Presenter Mary Galloway has been a lead scientist in the METER Food Research & Development lab for more than a decade. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with many customers to solve their moisture-related product issues and frequently gets the chance to answer the question, “What is water activity?” Want to learn more about water activity, moisture content, and how these measurements can make food, business, and life better? Visit the links below. — Listen to the Water in Food podcast: https://go.meter.group/wif-podcast — Get new tips, tricks and knowledge daily from METER Food on Linkedin: https://go.meter.group/linkedin — Study up with the METER Knowledge Base: https://go.meter.group/knowledge-base Chapters: 00:00 Welcome 00:49 What we'll cover 01:36 What is water activity? 03:53 Fugacity 04:44 Vapor pressure 06:10 What is moisture content? 08:41 Moisture content VS water activity 11:02 Example: Honey + Cookie 12:25 When to use MC, water activity 13:33 Moisture sorption isotherms 15:41 Microbial growth + water activity 18:28 Microbial growth limits 20:58 Food microbe risk categories 22:18 Case study: Microbial growth 25:02 Case study: Powder flow 26:51 Case study: Product formulation 31:01 Water activity + chemical reactions 32:37 Summary 34:04 Q&A: Lowering water activity 35:26 Q&A: When to measure aw 37:50 Wrapup