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Articles 1 - 11 of 11
Full-Text Articles in Entire DC Network
A Global Perspective Of Epichloë Endophyte Toxicity In Sown Pastures, David E. Hume, S. C. Finch
A Global Perspective Of Epichloë Endophyte Toxicity In Sown Pastures, David E. Hume, S. C. Finch
IGC Proceedings (1997-2023)
The asexual Epichloë fungal endophytes that form mutualistic, obligate, asymptomatic associations with ryegrasses (Lolium spp.) and tall fescue (Festuca arundinacea) are critical components of pastures in the USA, Australia and New Zealand. Research has convincingly demonstrated that these endophytes enhance agronomic performance of their grass hosts, due to protection from biotic and abiotic stresses such as insect pests and drought. However, although beneficial in terms of enhancing forage quantity, the widespread occurrence of ‘common-toxic’ strains of endophyte negatively impacts the quality of forage for livestock. These bioprotective and anti-quality properties are due to endophyte-expressed secondary metabolites. It …
Consumer Food Waste Behaviors In Relation To Open Date Label Misinterpretation, Daniel Hutchings, Elisabeth Seliga, Anya O'Meara, Anna Blank
Consumer Food Waste Behaviors In Relation To Open Date Label Misinterpretation, Daniel Hutchings, Elisabeth Seliga, Anya O'Meara, Anna Blank
Thinking Matters Symposium
In the United States, the legal framework for product date labeling is minimal and varies across states. Manufacturers have the discretion to use any date label that they deem appropriate, and this lack of uniformity leaves room for misinterpretation by both retailers and consumers. Previous studies have examined consumer misinterpretation of date labels and how this lack of knowledge correlates to food waste behaviors. This study was aimed at understanding how consumers apply their knowledge about date labels to make decisions about purchasing and discarding food. The research was conducted via an intercept survey outside of a grocery store to …
Progress In Silage Research In Relation To Animal Production And Food Safety, N. Nishino
Progress In Silage Research In Relation To Animal Production And Food Safety, N. Nishino
IGC Proceedings (1997-2023)
No abstract provided.
Development Of Portable Hyperspectral Imaging Device, Chenxi Li, Youngkee Jung, Iyll-Joon Doh, Euiwon Bae
Development Of Portable Hyperspectral Imaging Device, Chenxi Li, Youngkee Jung, Iyll-Joon Doh, Euiwon Bae
The Summer Undergraduate Research Fellowship (SURF) Symposium
Most of the conventional hyperspectral imaging devices require sophisticated optical components, occupy a large footprint, and requires an initial capital investment for laboratories which mostly suits for laboratories benchtop system. The requirement of shipping the sample and waiting an extended period of time to get the results are the main downsides of this traditional approach. Capitalize in many specific field applications and diagnosis, portable devices provide both convenience and on-site results which are desirable for government agencies and food safety inspectors. This project was aimed to develop a low-cost, portable hyperspectral device for food safety applications. A smartphone was used …
Nutrition Education With Limited Resource Audiences, Virginia M. Barnard
Nutrition Education With Limited Resource Audiences, Virginia M. Barnard
Center for Engagement and Community Development
The Expanded Food and Nutrition Education Program (EFNEP) is one way Riley County K-State Research & Extension improves the nutrition and physical activity behaviors of low-income families. Through a community-based, relationship-driven, hands-on educational approach, EFNEP families experience improvements in four core areas: diet quality and physical activity, food resource management, food safety, and food security.
Food Companies’ Corporate Social Responsibility Regarding Food Safety: A Content Analysis Of Restaurant Websites, Xi Y. Leung, Jean Hertzman, Mehmet Erdem
Food Companies’ Corporate Social Responsibility Regarding Food Safety: A Content Analysis Of Restaurant Websites, Xi Y. Leung, Jean Hertzman, Mehmet Erdem
Graduate Student Research Conference in Hospitality and Tourism
Nowadays, corporate social responsibility (CSR) is a concern of the food industry because of its wide range of potential benefits. Though CSR issues in the food industry are complicated, food safety rises as the ultimate CSR issue and receives the most attention from customers. With the development of the Internet, more and more food companies use websites to showcase their CSR on food safety and fulfill marketing goals. This study will conduct content analysis on the websites of the top 50 U.S. restaurant companies and discuss their involvement in food safety issues and their commitment to CSR regarding food safety. …
Food Safety Practices Among Chinese In The U.S., Bin Liu, Seonghee Cho
Food Safety Practices Among Chinese In The U.S., Bin Liu, Seonghee Cho
Graduate Student Research Conference in Hospitality and Tourism
Improper food handling of Chinese has caused problems that cannot be ignored. Because of great favor on Chinese food and the indispensable role Chinese people play in the U.S., it is thus of our interest to study the knowledge, practices, and attitudes of Chinese population in the U.S. in the aspect of safe food handling. Theory of Planned Behavior (TPB) and Health Belief Model (HBM) have been applied widely in researches of health-related behaviors, but they haven’t been extensively used in empirical studies aiming at understanding people’s beliefs and practices of food safety. Based on TPB and HBM models, nine …
The Assessment Of Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Carl Behnke
The Assessment Of Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Carl Behnke
Graduate Student Research Conference in Hospitality and Tourism
Temporary foodservice establishments (TFEs) such as farmer’s markets, festivals, and roadside stands tend to be more loosely regulated than permanent foodservice operations, in some cases allowing food prepared in uninspected homes to be sold to the public, and in other situations, exempting them from formal health department oversight. Due to these gaps in training and oversight, there are increased opportunities for foodborne illness outbreaks, placing the public at an increased risk. This study will use observational techniques in combination with a previously developed observational instrument at three types of temporary foodservice establishments: farmer’s markets, festivals, and roadside stands to answer …
Exploring A New Attribute In Determining Food Quality: Safe Cookware, Sanghyeop Lee, Kyungmi Seo Dr., Howook Sean Chang Dr.
Exploring A New Attribute In Determining Food Quality: Safe Cookware, Sanghyeop Lee, Kyungmi Seo Dr., Howook Sean Chang Dr.
Graduate Student Research Conference in Hospitality and Tourism
Americans spend almost 50% of their food dollars on restaurant meals, and approximately 44% of adults eat at a restaurant each day (NRA, 2009). As the trend of eating out continues to increase due to challenges associated with work and social life, customers expect to receive safe food served in a clean and sanitary environment (Binkley, Nanivadekar, Thompson, & Brashears, 2010). Therefore, the successful restaurant needs to meet and exceed the customer’s expectations. In particular, HACCP and Servsafe certifications have been a critical in providing customers with safe food. In the academic domain, food safety has been a vital research …
The Development Of An Observational Instrument Assessing Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Kay Miller, Carl Behnke
The Development Of An Observational Instrument Assessing Food Safety Practices In Temporary Foodservice Establishments, Soobin Seo, Kay Miller, Carl Behnke
Graduate Student Research Conference in Hospitality and Tourism
Temporary foodservice establishments, such as are found at farmers’ markets, are increasing in popularity. However, regulation of these foodservice vendors tends to fall in a grey area; some vendors do not fall under formal health department supervision, and others may sell food prepared in uninspected home facilities. This study focused on the development of an instrument to assess key temporary foodservice establishment food safety practices, specifically, behaviors related to food handling, hand washing, or glove usage. In order to minimize the Hawthorne Effect, this study chose a novel technology-oriented approach. Employee behaviors were observed and coded in accordance with Indiana …
The Effects Of Door Opening And Food Placement On Food Temperature Within The Refrigerator When Power Is Lost During A Disaster, Ameet S. Tyrewala, Doug Nelson, Barbara Almanza
The Effects Of Door Opening And Food Placement On Food Temperature Within The Refrigerator When Power Is Lost During A Disaster, Ameet S. Tyrewala, Doug Nelson, Barbara Almanza
Graduate Student Research Conference in Hospitality and Tourism
This paper studies the effect of temperature change and heat gain on food stored in a refrigerator when the power goes out. The purpose of this study was to provide insight on how to prevent food from entering the temperature danger zone when the power goes out, and identify ways to prolong the time before the food went enters the temperature danger zone. The study was an experimental design in which full- and half-gallon containers filled with water were used to simulate food. The change in temperature of the water in the containers was tested against various variables to see …