Life Sciences Commons^™

Development And Testing Of Supplemental Materials For An Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman

All Theses

ABSTRACT The goal of this research project was three-fold: (1) to follow up with students who had taken the Applied Interdisciplinary Product Development (AIPD) course two years prior to assess the long-term effect of the course on perceived self-confidence in product development skills, connectedness with the department, and preparedness to enter the industry; (2) to design, implement, and evaluate course materials educating undergraduate students about the subjects of herbs, spices, and sensory science; and (3) to evaluate the success of dissemination of a sophomore-level hybrid course on healthy food product development. A Subject Knowledge Assessment (SKA) was designed to measure …

Effects Of Food Label Education On Consumers' Sensory Perception And Awareness In Chicken Meat, Shilpa Samant

Graduate Theses and Dissertations

Recently, sustainability and process-related label claims have gained immense popularity especially for meat products like chicken. Apart from providing consumers with required product information, these labels have an impact on consumer perception and purchase behavior. The objective of this study was to determine whether providing label information affects consumers’ awareness and attitude toward the claims found on chicken products. Additionally, it was analyzed if enhanced label understanding affects consumers’ sensory and quality perceptions along with purchase intent. A total of 110 participants were randomly distributed into 1 of 3 types of education sessions: (1) reading a flyer (passive learning), (2) …

Effective Education On Consumers' Food Safety Knowledge, Perceptions, And Behaviors At Local Area Farmers' Markets, Molly Louise Albin

Masters Theses

Although extensive research has been conducted to understand consumers’ knowledge of food safety risks, there is a lack of research on consumers’ knowledge, perceptions, and behaviors towards risks associated with locally grown, processed, and manufactured foods sold at farmers’ markets. Recently, there has been a movement toward purchasing local foods to support local economies, out of concern for food miles, or because of a perception of higher quality goods. In Tennessee, the number of farmers’ markets has doubled in five years. Furthermore, previous research determined food safety education is most effective if developed with input from the target audience. The …

Briwa (Kathryn Elizabeth) Papers, 1921-1960, Special Collections, Raymond H. Fogler Library, University Of Maine

Finding Aids

Kathryn E. Briwa was a foods and nutrition specialist for the University of Maine Extension Service from 1941 until her retirement in 1960. She earned a B.A. degree from Vassar College and an M.A. and Ph.D. from Columbia University. She received a national Superior Service Award from the United States Department of Agriculture in 1960 for her work in promoting better nutrition, strengthening school lunch programs, training volunteer groups for wartime and emergency meal planning, and for pioneering work in group weight control.

The record group contains personal correspondence, photographs, and a few Cooperative Extension publications related to Dr. Briwa’s …