Food Science Commons^™

Safe Food Through Better Labelling: A Robust Method For The Rapid Determination Of Caprine And Bovine Milk Allergens, Joost L. D. Nelis, Amanda L. Dawson, Utpal Bose, Alisha Anderson, Michelle L. Colgrave, James A. Broadbent

Research outputs 2022 to 2026

Accidental milk cross-contamination is one of the most common causes for costly food recalls. Yet, quantifying trace-levels of allergen is time-consuming and current methods are not adapted for routine analyses making quality control for trace-level allergen content impractical. This perpetuates voluntary “may-contain” statements that are unhelpful for people suffering from food allergies. Here, we developed a rapid LC-MS method enabling milk allergen quantification by comparing all tryptic-peptides of major milk allergens. The bovine-specific αS-2 casein peptide and allergen-epitope NAVPITPTLNR provided excellent performance in sensitivity (LOD 1 mg.kg ^{− 1}; LOQ 2 mg.kg ^{− 1}) across various dairy products, …

How Does Increasing The Darkness Of A Plate Affect The Perception Of Both Bitter And Sweet Flavors?, Jessica Williams

Food Science Undergraduate Honors Theses

Extrinsic cues like plate color have been shown to effect taste perception. Previous studies conducted show a consensus that plate colors can modulate taste perception (Piqueras-Fizman et al., 2012, Stewart & Gross, 2013). No studies, however, have investigated varying color hues and their effect on taste perception. This study aims to determine whether the change in the black to white ratio of plate color can affect consumer perception of sweetness or bitterness.

We presented a group of volunteers two different brownies on plates varying from 100% white to 0% white in 25% increments. A 30:70 male to female gender ratio …

Investigating Mitochondrial Influence On The Rate Of Anaerobic Glycolysis In An In Vitro Model, Mackenzie Jenna' Taylor

All Graduate Theses and Dissertations

The rate at which the muscle acidifies after an animal is harvested has a profound effect on the quality of the resulting pork. When acidification increases gradually, desirable pork quality characteristics are developed. In contrast, rapid acidification deteriorates pork quality, exemplified by the pale, soft, and exudative (PSE) pork defect. The rate of acidification is determined by the rate of anaerobic metabolism in postmortem muscle. Yet the processes controlling postmortem anaerobic metabolism are not well understood. Recent research suggests that mitochondria, the powerhouse of the cell, may influence this process by competing for substrate (pyruvate) with anaerobic metabolism, thereby reducing …

Advancing Agroecological Agroforestry: A Vermont Participatory Storytelling And Story Mapping Project, Sydney Blume

Food Systems Master's Project Reports

Agroforestry is the intentional integration of trees into agricultural landscapes. Advancing agroforestry has the potential to support just food system transition, but it must take direction from traditional approaches (culturally-embedded, millennia-old agroforestry practices in forest ecosystems) and agroecology (the movement, science, and practice for just and sustainable food and agricultural systems). An agroecological approach to agroforestry is essential to avoid agroforestry replicating the logics and harms of industrial agriculture and to encourage learning from traditional agroforestry practices, and likewise, traditional approaches to agroforestry can support a transformative agroecological transition through redesign of agroecosystems and shifting perspectives and ethics. This paper …

Kinetic And Mass Spectrometric Characterization Of Anti-Greening Mechanisms Of Cysteine And Glutathione In Chlorogenic Acid-Lysine Solutions, Charles Taylor Drucker

Food Science (MS) Theses

Effective decolorization methods mitigating green compound formation from alkaline chlorogenic acid-amino acid reactions can facilitate greater consumption of chlorogenic acid-rich products. While thiols show promise as decolorization agents to replace sulfites, their application has not been optimized. In this work, cysteine and glutathione were probed for their varying kinetic effects on the onset of chlorogenic acid-lysine induced greening. A six-parameter model developed from a reparametrized Weibull cumulative distribution function accurately captured the time- and thiol concentration-dependence of greening in chlorogenic acid-lysine-thiol solutions at pH 8.0 and 9.0, illustrating the pH-dependence of each thiol’s effectiveness at lowering terminal greening magnitude as …

Use Of Protective Lactic Acid Bacteria Adjunct Cultures To Decrease The Incidence Of Gas Defects In Cheddar Cheese, Rhees T. Crompton

All Graduate Theses and Dissertations

Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas. This gas causes slits and cracks in the cheese, which causes the cheese to be worth less and causes issues during slicing and shredding. There are many microbes that cause unwanted gas in cheese, this research focuses on four know gas producers and five other protective microbes that use the same energy sources or have the ability to inhibit the …

Determining The Effects Of Maternal Adiposity On Preterm Neonatal Microbiome And Short Chain Fatty Acid Profiles, Dalton James, William A. Clark Phd, Kristy L. Thomas

Undergraduate Honors Theses

The gut microbiota and its metabolites have vast impacts on the human digestive system, immune system, and health outcomes. Short chain volatile fatty acids (SCVFAs) present in feces can be representative of the interactions of the microbiota present in the gut. Low microbiota diversity in the human gut is highly associated with obesity and adverse health outcomes. Furthermore, the maternal microbiome has a direct impact on neonatal microbiota through various pathways such as environment, skin flora, breast milk composition, and vaginal secretions. This study is aimed to further understand the associations between various factors (maternal adiposity, gestational time, length of …

Using Genome Analysis Methods To Screen Lactococcus Starter Cultures For Bitter‐Related Genes And Establish A Differentiation Method Using Qpcr For Lactococcus Lacits And Lactococcus Cremoris Species In Cheddar Cheese, Brantzen R. Wood

All Graduate Theses and Dissertations

Consumers of Cheddar cheese expect consistent flavor and texture in the cheese they eat. Cheese flavor and texture is highly influenced by the bacteria cheese makers add during cheese production. These bacteria are generally responsible for the flavors and textures consumers associate with Cheddar cheese and are referred to as starters.

Sometimes during cheese manufacture off-flavors and textures can arise that make the cheese unappealing to eat. One such flavor that is off putting is bitterness. The bitter taste in cheese arises while the cheese is aging and is largely due to the same flavor producing starters added to the …

Optimizing Soil Nutrient Management To Improve Dry Edible Bean Yield And Protein Quality, Emily Jundt

Dissertations, Theses, & Student Research in Food Science and Technology

Soil nutrient management is of the utmost importance to ensure crop yields are maximized to feed the world’s growing population. Micro and macronutrient deficiencies can be detrimental to plant growth and cause a drastic reduction in yield. Optimization of nutrient management needs extensive research. Nutrients such as nitrogen increase crop yield, even in legumes capable of using a large amount of nitrogen (N) via biological N fixation. Iron (Fe) fertilizers are also crucial for legumes as they are susceptible to Fe deficiency induced chlorosis.

Dry edible beans (Phaseolus vulgaris) are leguminous plants and excellent dietary protein sources. Great …

Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng

Research Collection School of Social Sciences

It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been examining the psychological factors that are related to consumers' willingness to consume cultivated meat. Research has suggested that psychological well-being can play a role in the meaning-making of food consumption, with higher well-being individuals showing more recognition of other sociocultural benefits of consuming food …

Assessment Of Undergraduate Students' Knowledge And Consumption Of Electrolytes And Hydration, Emma Starkman, Emma Starkman

Scholars Day Conference

The purpose of this research was to determine the knowledge that undergraduate students have regarding electrolytes and hydration and assess where further dissemination of knowledge is needed. Considering the essential nature of water and electrolytes and the limited research in this specific subject, the knowledge and consumption thereof by college students was deemed a needed area of assessment.

Sensory Evaluation Of Sugar Substitutes In Peanut Butter Cookies, Emma Starkman

Scholars Day Conference

The purpose of this experiment was to observe and record the differences in visual, sensory, and flavor characteristics of peanut butter cookies baked with different sugar substitutes to determine if a good alternative exists.

Nutrition Knowledge Of Young Adults: How Has K-12 Education Affected The Health Of Young Adults In 2023, Anna Polo

Scholars Day Conference

Background: Nutrition knowledge is very important in order to live a healthy lifestyle and to positively impact overall health. There is research studying the effects of nutrition education and that affects students involved in K-12 schooling, but there is a lack of research following those students beyond the classroom and to their young adult years.

Objective: The researcher’s goal was to better understand how much young adults know about basic nutrition from previous education, if different types of schooling (public, private, homeschool, etc.) taught nutrition related classes/lessons, and if different geographical regions provided nutrition education.

Design: the design was a …

University Students' Understanding Of The Endocannabinoid System And Its Relevance To Nutrition, Brittney Burford, Allyson Melton, Robbie Otero

Scholars Day Conference

The Endocannabinoid System (ECS) is a complex cell-signaling system that was identified in 1988, the ECS is the largest receptor system and regulator of homeostasis. Endogenous cannabinoids, or endocannabinoids, are naturally occurring, lipid-based neurotransmitters. Neurotransmitters are chemical messengers in the body that send signals between nerve cells. The ECS system regulates and controls many of our most critical bodily functions such as learning, memory, emotional processing, sleep, temperature control, inflammatory immune responses, and appetite. Tetrahydrocannabinol (THC) and cannabidiol (CBD) are the most known phytocannabinoids. Phytocannabinoids are plant byproducts that closely mimic cannabinoids and have adverse effects on the body. Endogenous …

Fusarium Species Structure In Nebraska Corn, Yuchu Ma

Dissertations, Theses, & Student Research in Food Science and Technology

Fusarium species are known to infect corn and cause significant yield losses and mycotoxin contamination worldwide. In this study, we investigated the diversity of Fusarium species infecting corn in Nebraska and their potential to produce fumonisins and trichothecenes. A total of 259 Fusarium isolates were collected from different corn tissues (ear, stalk, and root), revealing a significant association between the various Fusarium species complexes and different plant parts (p < 0.05). Fusarium incarnatum-equiseti species complex (FIESC) was the most widespread and abundant, followed by the Fusarium sambucinum (FSAMSC) and Fusarium fujikuroi species complexes (FFSC). In the subsequent analysis, we investigated the mycotoxin …

Thematic Analysis Of Food Safety Literature: The Fda Food Code And State Legislation, Sabrina Nicole Backlund

Doctoral Dissertations and Projects

One of the most important purposes of communication is to warn people of environmental dangers. More specifically, communication can identify risks associated with food safety. The government and food safety experts are to provide information on these dangers. This study aims to determine whether these entities use consistent language to communicate these dangers. The reader will first take a journey through relevant communication concepts and an introduction to food safety. This qualitative applied communication analysis uses MAXQDA software to ascertain similarities in word choice between the Food and Drug Administration (FDA) food code and state legislative material. This comparison uses …

Bifidobacterial Metabolism Of Fucosylated Human Milk Oligosaccharides Influences Structure And Function Of The Infant Gut Microbiome

Doctoral Dissertations

Human milk contains human milk oligosaccharides (HMOs) that are indigestible and pass intact through the infant gastrointestinal tract where they are available for microbial metabolism. HMOs incorporate the same monosaccharide building blocks but vary structurally in primary sequence of monomeric components. Primary sequences are further diversified by degree of polymerization, branching, and secondary modifications such as fucosylation. Fucosylated HMOs (fHMOs) are highly abundant and can account for over 30% of total HMOs. Infant-colonizing Bifidobacterium longum subsp. infantis (B. infantis) possesses a specialized gene cluster conveying the ability to metabolize fHMOs. This study presents an in-depth analysis of B. …

The Genomic Dynamics Of Fermented Food Microbes

Doctoral Dissertations

Along with the agriculture and domestication revolution, humans have utilized bacteria, yeasts, and molds for millennia in the production of traditionally fermented foods and beverages. Fermentation is a very ancient practice of high relevance nowadays since it contributes with a great variety of foods worldwide. Microbial fermentation allows metabolic transformation of the raw food materials leading to biochemical changes that played a key role in food preservation, health benefits, nutrition, flavors, and texture, among others. Food fermentation practices could diverge from traditional artisanal spontaneous fermentation to industrialize methods with specialized microbial starters and although fermented environments tend to be very …

Growing South Dakota (Spring 2023), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Developing Climate-Smart Beef and Bison Commodities
[Page] 5 Joseph Cassady Leads CAFES as New Dean
[Page] 7 Inaugural Class of Klingbeil Scholars
[Page] 9 Jackrabbits to Future Veterinarians
[Page] 11 Protecting South Dakota’s Grasslands
[Page] 13 Growing Youth Programs
[Page] 15 Partnerships for Positive Growth
[Page] 17 Building Highly Effective Boards
[Page] 19 SDSU Extension Podcasts
[Page] 21 Providing Good Food for All
[Page] 23 Improving Seed Varieties
[Page] 25 CAFES Endowed Positions
[Page] 29 Jackrabbits Now and Then

Dairy Digest 2023 : Live Like Someone Left The Gate Open, South Dakota State University Dairy Club

Dairy Digest

This is the 2023 Dairy Digest. The Diary Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2022 - 2023.