Food Science Commons^™

Instructions For Authors, Discovery Editors

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

No abstract provided.

Letter From The Dean, Deacue Fields

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 22 2021, Several Authors

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

No abstract provided.

Featured Faculty Mentor And Student Explore The Dynamics Of This Research Relationship, Alejandro Rojas, Evan Buckner

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

No abstract provided.

Letter From The Faculty Editor, Beth Kegley

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

No abstract provided.

Assessment And Evaluation Of Student Learning Through A Project-Based Assignment On Note By Note Cooking, Roisin Burke, Pauline Danaher

Articles

Many innovative teaching and learning methods are used in higher level education including projectbased learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the …

Kevin Ponce, Kevin Ponce, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A native of Hawaii, Kevin Ponce left the islands after high school to join the US Air Force. After a 20-year career in the Air Force Ponce retired. Having earned a degree in hotel and restaurant management he took the position as an area supervisor for the Oklahoma City Public Schools. This was followed by a position overseeing the procurement of food and equipment. Eventually he took a food service director position, where he moved up to larger and larger districts. Kevin up running a district with over eighty schools before eventually retiring again after another-plus year career.

Got Science? Club, Nora Husein, Randa Ismail

Honors Program: Expanded Learning Clubs

Got Science? Club allows students to learn about the science that can be found in our daily lives using everyday items such as food and school supplies. Students will learn about these sciences through hands-on experiments, allowing them to truly experience the science around them.

Periodic Table Club, Makayla Gill, Kailynn Jensen

Honors Program: Expanded Learning Clubs

This club is dedicated to teaching the generation of future scientists the periodic table. This is designed to be a unique take on a STEM club that uses the periodic table as a backbone for a solid foundation in chemistry.

Beth Rice, Beth Rice, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Beth Rice is a native of Tennessee and studied at University of Tennessee Martin and University of Tennessee, Knoxville, before entering the field of child nutrition. Beth worked in a residential child care institution, for the Tennessee State Department of Education, and as a child nutrition director for Lake County, Tennessee, before joining the Fulton County School District in western Kentucky, from where she retired. Beth now works as a consultant for the Institute of Child Nutrition, instructing other directors in a course called Orientation to School Nutrition Leadership.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 21 2020, Several Authors

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

No abstract provided.

Letter From The Faculty And Managing Editors, Beth Kegley, Gail Halleck

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.

Letter From Division Of Agriculture Communications, Fred Miller

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

No abstract provided.

Contents, Discovery Editors

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

No abstract provided.

Letter From The Dean, Deacue Fields

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

No abstract provided.

The Biofiltration Ability Of Asparagus Densiflorus To Remove Sulfur Dioxide From The Indoor Atmosphere, Rhiannon De La Rosa, Mary Savin

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

Sulfur dioxide is an inorganic compound (IC) and air pollutant that causes health risks in humans. The buildup of sulfur dioxide (SO2) in enclosed indoor spaces is, therefore, a concern to human health, especially since the average person spends 90% of his/her time indoors. This study focused on decreasing SO2 concentration in a cost-effective and simple way—by using botanical biofiltration, or the uptake of pollutants by plants. Research in biofiltration has focused mostly on the remediation of volatile organic compounds (VOC). However, research has also shown that plant species that remediate VOC efficiently also have the potential for efficient IC …

Theresa Stretch, Theresa Stretch, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Theresa Stretch is a native of the State of Illinois. After working as a food service director in both rural and metropolitan districts in Illinois, Theresa accepted a position as an Education and Training Specialist at the Institute of Child Nutrition, where she has been for the past twenty years. Theresa will retire on March 31, 2020.

Beth King, Beth King, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A native Oxonian, Beth King has never lived anywhere else. King was educated in the Oxford, Mississippi, public schools before earning multiple bachelor’s and master’s degrees, and then taking a PhD from the University of Mississippi. She worked at the J.D. Williams Library for a number of years before being recruited to move to the National Food Service Management Institute, now the Institute of Child Nutrition, where she helped develop the Institute’s computer technology.

Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan

Books/Book Chapters/ Proceedings

The role of technology in the chemistry classroom and laboratory continues to evolve, with mainstream applications such as pre-lecture/laboratory resources being supplemented by technological innovations such as immersive reality. Although the range is vast, care must be taken to select appropriate and pedagogically aligned technologies to enable learning.

In this chapter a model for the appropriate selection and application of technology enabled learning in chemistry is developed and explored in the context of two case-studies. This model, LEAPTech, is based on ten years of personal experience, informed by evidence and underpinned by the scholarly literature. This model will serve as …

Shirli Self, Shirli Self, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Shirli Self is an Idaho native who has worked in school nutrition both in Idaho and Oregon, in a unique position. The area where she currently works in Oregon is so rural and remote that Oregon pays for her students to finish high school in Idaho after they complete eighth grade in Oregon, because the nearest Idaho high school is much closer than the nearest Oregon high school. She has twenty-one years of school nutrition experience and is a one-woman show, having no employees and being responsible for feeding ninety-three K – 8 students every day.

Perry Fulton, Perry Fulton, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Perry Fulton of Alabama worked for nearly forty years in multiple areas of child nutrition programs. He spent more than a decade at the district level before moving to the state, where he specialized in troubleshooting financial issues and getting districts back on track. He was also instrumental is creating a statewide purchasing program for the State of Alabama nutrition programs.

Patricia Mouser, Patricia Mouser, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Patricia Mouser is a retired Child Nutrition Services Director with 36 years of school nutrition service. She began her career in child nutrition working in the Texas Tech University food service, followed by work in the San Antonio schools and then 27 years as the Director of Child Nutrition Services for the Midland Independent School District in west Texas. Patricia received her bachelor’s degree in Foods and Nutrition from Texas Tech University and she continues to be active with the Academy for Nutrition and Dietetics as well as the School Nutrition Association, having served on local, state, and national boards …

Contents, Discovery Editors

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.

Letter From The Dean, Deacue Fields

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

No abstract provided.

A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Jennie Popp

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 20 2019, Several Authors

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

No abstract provided.

Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English

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

Taking advantage of inherent natural systems, aquaponic practices hold the potential to serve as an educational, sustainable, and profitable hobby for home gardeners facing common constraints such as temperature, space, and pests. The goal of this research was to assess the feasibility of implementing a small scale (4,542-liter) home -based aquaponic system in a small (48.768 square meter) greenhouse to produce fresh produce and fish protein. System construction and maintenance costs were compared to the value of crops and fish produced to determine whether this aquaponic system is a feasible option for the home grower. It was hypothesized that this …

Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad

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

Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) samples of rice were treated at different IR wavelengths (λ), 3.2, 4.5, and 5.8 …