Food Science Commons^™

Congruent And Incongruent Effects Of Ethnic Music On Ethnic Menu Item Selection, Ryan David Muniz

Graduate Theses and Dissertations

This study investigated what impact ethnic music had on ethnic menu item selection. College students were randomly divided into three groups and listened to one randomly assigned sound treatment in sensory booths. Three hundred and five participants completed the questionnaire with measures of expected price value and willingness to pay value. One of the groups listened to an Italian folk music, the second group listened to a Thai folk music, and the third group listened to a restaurant background noise in order to examine if the music will impact each participant menu items selection and perceived price values. The result …

Wanda Grant, Wanda Grant, Institute Of Child Nutrition

Oral History Project (all interviews)

Wanda Grant is a retired School Nutrition Director with over 35 years of experience. She holds a Bachelor’s degree in Food, Nutrition and Institutional Management from Washington State University and is a registered dietitian. Her career took her from Washington to Alaska and finally to California. She is a credentialed School Nutrition Specialist with the School Nutrition Association (SNA), has served on the Executive Board of SNA, and was honored nationally in 2009 as Outstanding Director of the Year. Wanda is a certified ServSafe^® instructor and a consultant trainer for the National Food Service Management Institute.

Jennifer Jennings, Jennifer Jennings, Institute Of Child Nutrition

Oral History Project (all interviews)

After a number of years in retail food service, Jennifer Jennings saw an ad for a food service director position in her native Wisconsin and applied. Surprised that she got the job, she knew she had a lot to learn about school food service and took advantage of all the classes available through her Department of Public Instruction, as well as becoming involved with the School Nutrition Association of Wisconsin. She has now been a director for six years.

An Educational Video And Research Experiment On The Longevity Of Chicken Eggs, Kyle Patrick Mcdonald

Agricultural Education and Communication

The purpose of this project was to create a video designed to educate the public about chicken egg storage and refrigeration. The information in the video was based on a research experiment performed by the author, which was designed to measure the chronological decline of internal egg quality over a ten-week period. By creating an educational video about the longevity of chicken eggs, it is hoped that consumers will learn to keep their eggs past their sell-by dates. This project includes an educational video as well as an outline for a research project.

Inhibition Of Bacillus Cereus Growth By Bacteriocin Producing Bacillus Subtilis Isolated From Fermented Baobab Seeds (Maari) Is Substrate Dependent, Donatien Kaboré, Dennis S. Nielsen, Hagrétoui Sawadogo-Lingan, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jakobsen, Line Thorsen

Pr. Mamoudou H. DICKO, PhD

The Problem Of Too Many Statistical Tests: Subgroup Analyses In A Study Comparing The Effectiveness Of Online And Live Lectures, David M. Lane

Numeracy

The more statistical analyses performed in the analysis of research data, the more likely it is that one or more of the conclusions will be in error. Multiple statistical analyses can occur when the sample contains several subgroups and the researchers perform separate analyses for each subgroup. For example, separate analyses may be done for different ethnic groups, different levels of education, and/or for both genders. Media reports of research frequently omit information on the number of subgroup analyses performed thus leaving the reader with insufficient information to assess the validity of the conclusions. This article discusses the problems with …

Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production, Khoa Dang Nguyen

Faculty Publications and Other Works -- Chemical and Biomolecular Engineering

Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast (Phaffia rhodozyma) fermentation, or algal (Haematococcus pluvialis) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various …

Evaluating Food Safety Systems Development And Implementation By Quantifying Haccp Training Durability, Marienne A. Anandappa

Theses and Dissertations--Animal and Food Sciences

HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion …

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 14 2013, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner

Dr Angela Turner

There are many and varied forces that shape food technology curriculum, but two that emerge as significant and of specific interest to this research are the perceptions of food technology education and economic trends that influence food technology. The broad goal was to examine the extent to which food technology in secondary schooling is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. With both the school sector and the professional sector each asserting that their respective perceptions of Food Technology was correct, a method for clarifying and classifying the nature of the …