Food Science Commons^™

Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo

Food and Machinery

Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …

Cross-Facility Reliable Deep Learning Based Beef Marbling Assessment Via Unsupervised Domain Adaptation Regression, Samuel Vinson

Biological and Agricultural Engineering Undergraduate Honors Theses

Inconsistent quality grading in beef production leads to inefficiencies, economic disparity, and consumer mistrust. While USDA meat grading traditionally relies on skilled visual inspectors, these human evaluations suffer from cross-facility variability and subjectivity. This paper introduces the first known application of unsupervised domain adaptation regression for cross-facility beef marbling score prediction—an innovation that improves generalization across diverse environments in the beef supply chain. Utilizing numerical scores ranging from 100-900, the research employed convolutional neural networks (CNNs), including ResNet, VGG, and AlexNet architectures. The study specifically introduced and validated a unified unsupervised domain adaptation regression method using the ResNet-50 architecture to …

Humanity Is Evolving Its Consciousness: The Role Of Archetypal Energies As Guides During An Unfolding Weeding Out And Alignment Process, Carroy U. Ferguson

Psychology Faculty Publication Series

Humanity is evolving its consciousness at individual and collective levels.  Given these seemingly tumultuous times, as of this writing (January 2026), to make such a statement may sound like a strange thing to say.  However, I suggest that if you are alive today and if you are reading these words, these are the very times for which you were born—to assist Humanity as it evolves its consciousness with your unique gifts, whatever they may be.  That is, this period of our individual and collective human being-ness may be characterized as an unfolding period of weeding out and alignment with the …

Prediction Model Of Storage Quality Change And Shelf Life Of Dried Pork Slice, Chen Xiaohe, Qian Ping, Huang Ning, Yang Ran, Qu Lingbo, Zhao Changcheng, Li Chunxia

Food and Machinery

[Objective] To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life. [Methods] Hardness, color parameters (L* value, a* value, b* value ), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q10 model, a shelf life prediction model was established. [Results] Under storage at 25, 35, 45, and 55 ℃, the a* value of dried pork slices decreased …

Evaluation Of Robotic Swabbing And Fluorescent Sensing To Monitor The Hygiene Of Food Contact Surfaces, Siavash Mahmoudi, Clark Griscom, Pouya Sohrabipour, Yang Tian, Chaitanya Palleria, Philip G. Crandall, Dongyi Wang

Biological and Agricultural Engineering Faculty Publications and Presentations

Effective environmental monitoring is critical for preventing microbial and allergenic cross-contamination. However, manual swabbing methods, commonly used to verify hygienic conditions, are prone to inconsistent results because of variability in pressure, coverage, and techniques. Two novel solutions will be explored to address these challenges: a robotic swabbing system with tactile sensing control, and a fluorescence/absorbance spectrometer for non-contact, protein-based residue detection. The robotic system was evaluated against trained and untrained humans, measuring water pickup, surface coverage, and pressure consistency. Concurrently, the fluorescence system analyzed model poultry protein soil to correlate spectral patterns with contamination levels. The robotic system demonstrated statistically …

Thermal Rheological Properties Of Heat-Moisture Modified And Its Application In Multigrain Cookies, Thi Huyen Trang, Li Xianghong, Miao Jinxu, Wang Faxiang, Liu Yongle, Li Shuang

Food and Machinery

［Objective］ To develop low -burden,high -nutrient functional baked foods.［Methods］ A single -factor experimental design is employed,with rapid visco analyzer,rheometer,and differential scanning calorimeter to analyze the physicochemical properties of heat -moisture modified wheat flour.The cookie formula is optimized based on sensory evaluation.［Results］ Heat -moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour.The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour,20 g of oat flour,10 g of mung bean flour,and 6 g of resistant dextrin powder.Compared with the control group,the cookies made from the experimental formula show a significantly lower digestibility,with a glycemic …

Flexible Microelectrode-Based Impedance Immunosensor For Rapid Detection Of E. Coli O157:H7, Sonatan Kumar Biswas

Graduate Theses and Dissertations

Abstract Food contamination poses a significant threat to public health, the economy, and human health worldwide, occurring at any stage of the food supply chain, from farm to fork. Escherichia coli 0157:H7, recognized as one of the principal causes of foodborne illness, poses a considerable risk to food safety. The primary objective of this investigation is to devise a flexible microelectrode-based immunosensor capable of swiftly identifying E. coli O157:H7 cells without the need for incubation in a pure culture environment. In the development of the biosensor, the gold electrode (composed of 50% Au) underwent an initial coating process involving 2-aminoethanethiol/cysteamine, …

The Spice (Sustainable, Physics-Inspired Culinary Education) Lab – A Digestible Few-Nexus Educational Platform, Carla Ramsdell

National Collaborative for Research on Food, Energy, and Water Education (NC-FEW)

The SPICE (Sustainable, Physics-Inspired Culinary Education) Lab is a unique educational platform that enables participants from a wide disciplinary background to engage and become literate in the unique connections between food, energy and water. This small but mighty space allows for outreach education in many formats, including formal college courses, university-centered hands-on activities and public outreach.

The work performed in this space fills a unique need in the FEW-Nexus education opportunities because it is adaptable to many learners and learning opportunities and its focus on kitchen science makes these concepts approachable which can later be expanded to understand other critical …

Adaptation For Whom? Understanding The Impacts Of Dyke Policies On Small-Scale Farmers In Ca Mau Province Of Vietnam, Nguyen Minh Quang, Nguyen Van Minh, Nguyen Vo Chau Ngan, Martha B. Lerski

Publications and Research

Low-lying deltas worldwide are extremely vulnerable to sea-level rise. As the risks of climate-induced flooding become increasingly clear, the thirst for infrastructure-driven adaptation increases. This highlights a patent need to understand the impacts of engineering adaptation solutions, especially those targeting built structures such as dykes and sluices, on farmers from a bottom-up, farmer-centred perspective. The study addresses this call by examining cases where dyke policies, while successful in some dimensions, have undermined small-scale farmer livelihoods in Ca Mau ― Vietnam’s southernmost rural province. It identifies areas in need of attention and adds empirical data related to this group of farmers. …

Impacts Of Utilizing Reverse Osmosis Concentrate On Mashing, Fermentation, And Water Use In Bourbon Whiskey Production, Ryan C. Sarhan

Theses and Dissertations--Biosystems and Agricultural Engineering

This thesis addresses the feasibility of reusing reverse osmosis concentrate (ROC) in the bourbon whiskey fermentation processes. Initial work compared laboratory-scale mashing and fermentation methods, demonstrating that simultaneous saccharification and fermentation reliably reflects industrial-scale processes, with lower complexity and process time. Building upon this, laboratory and distillery-scale experiments demonstrated that reusing ROC in the mashing and fermentation steps does not negatively impact ethanol yields. ROC produced by systems with a water softener was found to significantly increase mash rheology, suggesting a need for potential process adjustments. Softened ROC also altered the production of flavor-influencing volatile congeners. Under worst case conditions, …

Development Of Non-Destructive Methods For The Detection And Quantification Of Gluten Sources In Foods, Adewale Abiola Oloyede

Theses and Dissertations--Biosystems and Agricultural Engineering

Cross-contamination of food with gluten-rich grains such as wheat, barley, and rye remains a significant challenge in gluten-free food production, posing health risks to individuals with gluten-related disorders. Traditional detection methods are often time-consuming and labor-intensive, highlighting the need for rapid and reliable alternatives. This study investigates the use of hyperspectral imaging (HSI) combined with machine learning (ML) and deep learning (DL) techniques for the detection and quantification of gluten contamination in grain-based foods through three main approaches: (i) classification of gluten source contaminants in gluten-free flour, (ii) quantification of gluten content from wheat, rye, and barley flours, and …

Highly Porous Nanocarriers For Osmolyte Delivery And Drought Mitigation In Wheat And Ryegrass, David Britt

Funded Research Records

No abstract provided.

Integrating Sustainability And Food Safety Through Quantitative Microbial Risk Assessment And Life Cycle Assessment Of Low-Moisture Foods, Jessica Bain

Graduate Theses and Dissertations

Food safety and sustainability are critical concerns in the food industry. However, these areas are often evaluated separately, leading to an incomplete understanding of the overall impact of food production on human health. This dissertation aims to integrate food safety with sustainability to provide a comprehensive assessment of the impact of low-moisture foods on human health, using the almond processing supply chain as a case study.

In addition to conducting life cycle assessments (LCA) of almond processing, wheat flour production, and dried apple processing, this dissertation aims to create a framework to bridge the gap between sustainability and food safety. …

Rehydration Kinetics Of Green Pea Grains Dried At Different Microwave Powers, Serap Kayisoglu

The Philippine Agricultural Scientist

In this study, both untreated and pre-treated green pea grain samples dried at different microwave output powers (90, 180, and 360 W) were rehydrated at three different temperatures (30ºC, 50ºC, and 70ºC). The rehydration kinetics of dried peas were analyzed using both the Peleg and the first-order kinetic models. Observations revealed that the Peleg model exhibited better agreement with the experimental data. As both microwave power and rehydration temperature increased, the rehydration capacity also increased in both pre-treated and untreated peas. The highest moisture content was observed after rehydration in pre-treated peas dried at 360 W microwave power (2.80 g …

Polyvinyl Alcohol–Red Cabbage Nanofibers As Ph-Responsive Freshness Sensors For Advanced Food Packaging Technology, Foliatini Foliatini, Singgih Wibowo, Henny Rochaeni, Suhartini Suhartini, Fachrurrazie Fachrurrazie, Arzzaq Imanda Prianditya, Pradnadia Putri Hadriansyah, Naura Athira Putri Siregar, Novi Nurpadilah, Putri Alfiani, Maudi Rahim, Endah Sriwahyuni

Makara Journal of Science

The development of innovative food packaging technologies, particularly those capable of monitoring freshness, has become increasingly important in the food industry. This research explores the development of a pH-responsive freshness sensor using polyvinyl alcohol–red cabbage (PVA/RC) nanofibers. The nanofibers are fabricated through the electrospinning technique and meticulously analyzed via scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). The results underscore the fine structure of the nanofiber matrix, with an average diameter of ~68 nm. FTIR analysis substantiates the presence of anthocyanin compounds from RC within the PVA/RC nanofibers, which confirms the integration of beneficial components into …

Mapping Of The Potential To Substitute Plastic In Food Packaging In Finnish Supermarkets, Taina Lahtinen, Kirsi Kataja, Jari Viitanen, Vinay Kumar, Jussi Lahtinen, Ali Harlin

Journal of Applied Packaging Research

Single-use plastics (SUP), which are extensively utilized in food packaging, are one notable cause for the constantly growing littering issue. This novel study is one of the first attempts to systemically analyze food packaging data to reveal the potential for plastic packaging material reduction or substitution by utilizing a primary packaging material summary of single items sold in Finnish supermarkets. The outcome of the study indicates considerable dissimilarities among product groups concerning used packaging materials, weight, share of plastic, and sales volume. The analysis identified sweets and ready-to-eat meals as product groups for which there is a clear need, but …

Development Of An Egg-Specific Mass Spectrometry Targeted Method For Processed Food Matrices, Liyun Zhang

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Egg is a major food allergen in the United States, causing symptoms from mild reactions to severe anaphylaxis. An egg-free diet remains the only management approach for egg allergy. Therefore, individuals and families living with egg allergies rely heavily on allergen statements on packaged food products for informed food choices. Currently, no labeling regulations exist for unintentionally introduced allergens, posing risks to consumers with egg allergies. Therefore, it is critical to have an accurate and reliable detection method in allergen control and management to determine the concentration of total protein from allergenic food sources. Traditional enzyme-linked immunosorbent assays are routinely …

Impact Of Non-Thermal Plasma Generated Using Air And Nitrogen On Functional Properties Of Milk Protein Dispersions, Nikitha Modupalli, Md Mahfuzur Rahman

Food Science Faculty Publications and Presentations

This study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma-activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing β-components and changing the order of random coils. The solubility of the PAW-treated 5% protein dispersions doubled due to plasma-induced modification of hydrophilic and covalent …

T. Boudieri Extract Potentiates The Effects Of Capecitabine Treatment In Human Colon Cancer Cells, Katia Sawaya, Mahmoud Khalil, Ghada Khawaja

BAU Journal - Science and Technology

Resistance to chemotherapy remains a major challenge for colorectal cancer patients worldwide, hence the persistent need to uncover alternative treatments as well as new adjunct therapies in the fight against cancer. Natural extracts constitute an excellent source of bioactive substances that have a promising potential in that regard, with minimal negative side effects. We have previously demonstrated that both the ethanolic as well as the water extracts of Terfezia boudieri, a black desert truffle abundant in and part of the cuisine of the Mediterranean region, have significant antiproliferative effects against colon cancer cells. Our aim in this study was …

Flexible Biosensors For Food Pathogen Detection, Sonatan Biswas, Md Shariful Islam, Fei Jia, Yunteng Cao, Yanbin Li, Changyong Cao

Biological and Agricultural Engineering Faculty Publications and Presentations

Food contamination poses a significant threat to public health, the economy, and human health worldwide, occurring at any stage of the food supply chain, from farm to fork. Efficient and effective real-time monitoring methods for the early identification and rapid detection of pathogen contamination are critical to preventing possible food safety issues. In the past decade, flexible electrochemical biosensors have rapidly expanded in the detection of foodborne pathogens, owing to their ability to function well at biological interfaces that may be soft, intrinsically curvy, irregular, or deformable. The most important features of flexible sensors are their flexibility, multifunctionality, low cost, …

Design Of Small-Scale Milk Processing Facility, Luke Bond, Robert Stenzel, Ry Steffen, John Van Nieuwenhuyse, Rossana Villa-Rojas, Terry Howell Jr., Tami M. Brown-Brandl, Forrest Kievit

Department of Agricultural and Biological Systems Engineering: Masters Project Reports

This project was intended to investigate the feasibility of a proposed modular dairy processing facility collocated with a small dairy on the University of Nebraska–Lincoln’s Innovation Campus. Priority was placed upon cost savings for equipment to be used in processing. Process flow diagrams, floor plans, production schedules, risk assessments, and plans for wastewater treatment were all developed to address the needs of the plant should it be built. A Monte Carlo simulation was conducted to evaluate the timeline for breaking even financially, resulting in the potential for a payback period of 4.5 years. The 4.5-year payback period was based on …

Design And Application Of Smart Systems To Address Analytical Problems, Lucas B. Ayres

All Dissertations

This dissertation is a multidisciplinary effort that integrates low-cost analytical instrumentation, redox chemistry, and artificial intelligence to overcome existing limitations in the fields of wearable sensing technology, Deep Eutectic Solvents (DES), and antioxidant chemistry. The overall goal behind each implemented strategy is to enhance the accuracy, efficiency, and accessibility of analytical processes and technologies. A general overview of the thesis, along with the research outcomes is included in Chapter One. The theoretical framework of this dissertation is presented in Chapter Two. Chapter Three describes the development of a wearable platform (sensor and instrumentation) to rapidly detect (~20 minutes) S. aureus …

Development Of Fungal Hydrogels For 3d Bioprinting And Cellular Agriculture, Lauren E. Doyle

Theses and Dissertations--Biosystems and Agricultural Engineering

Hydrogel scaffolds are an important component to cellular agriculture. There is a need for a sustainable alternative to the commonly used gelatin-sodium-alginate hydrogels. Specific edible fungus species may provide a suitable alternative. Many fungi possess high protein contents, ease of cultivation, and strong functional properties. However, functional characterizations and application of fungal flour and protein extracts in cellular agriculture are lacking in the literature. Therefore, this study’s objectives were to 1) Develop processes to create functional fungal protein fractions from different fungal strains and evaluate their characteristics, and 2) Quantify the printability of the resulting fungal gels for the creation …

Effects Of Energy Drink Additives On Crayfish Metabolism, Katherine Paltz

Williams Honors College, Honors Research Projects

The effects of caffeine and additives commonly found in energy drinks were tested on crayfish to record changes, if any, in their metabolism. Three experimental groups were studied: 1. Caffeine; 2. Caffeine + Glucuronolactone; 3.) Caffeine + Glucuronolactone + Taurine. Caffeine is a common stimulant used to improve mental awareness, headaches, memory, and athletic performance. Glucuronolactone is connected with cardiovascular issues and aggressive behavior. Taurine is said to improve mood and focus. The experiment was performed at two different caffeine levels: 600mg and 1200mg for an initial 1 hour of exposure and 10 hours after exposure used as a pseudo-baseline. …

Salmonella Detection In Food Using A Hek-Htlr5 Reported Cell-Based Sensor, Esma Eser, Victoria A. Felton, Rishi Drolia, Arun K. Bhunia

Biological Sciences Faculty Publications

The development of a rapid, sensitive, specific method for detecting foodborne pathogens is paramount for supplying safe food to enhance public health safety. Despite the significant improvement in pathogen detection methods, key issues are still associated with rapid methods, such as distinguishing living cells from dead, the pathogenic potential or health risk of the analyte at the time of consumption, the detection limit, and the sample-to-result. Mammalian cell-based assays analyze pathogens’ interaction with host cells and are responsive only to live pathogens or active toxins. In this study, a human embryonic kidney (HEK293) cell line expressing Toll-Like Receptor 5 (TLR-5) …

An Overview Of The Relationships Between The Food Industry And Nanotechnology, Mehdi Koushki, Nasrin Amiri-Dashatan, Hossein Pourghadamyari, Hadi Khodabandehloo, Fatemeh Bagheri, Masoumeh Farahani, Lobat Tayebi

Electrical & Computer Engineering Faculty Publications

Background and Objective: Due to the growth of the global population, food demands are increasing. Hence, the need to develop more efficient methods for producing better quality, safer, and more sustainable food seems essential. In the past decades, the use of nanoscale materials has increased greatly due to the unique chemical, physical, and biological characteristics of nanomaterials compared to bulk materials. This research presents nanotechnology role in improving sensorial properties (taste, appearance, and texture) and safety aspects as well as processing and packaging of foods. The use of nano-omics-based technologies and artificial intelligence-nanotechnology-based technologies in the food industry is also …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

A Comprehensive Review On Metal Oxide-Nanocellulose Composites In Sustainable Active And Intelligent Food Packaging, Kalpani Y. Perera, Amit Jaiswal, Swarma Jaiswal, Dileswar Pradhan

Articles

The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need …

Development Of A User-Friendly Shelf-Life Model To Evaluate The Suitability Of Sustainable Materials In Roasted And Ground Coffee Fractional Packs, Matthew Baxley

All Theses

Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range …

Nutritional-Environmental Trade-Offs In Potato Storage And Processing For A Sustainable Healthy Diet, Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie Baum

Biological and Agricultural Engineering Faculty Publications and Presentations

Over the last decade, poor diets and limited access to nutritious foods have been critical drivers of micronutrient deficiency in human health. However, food fortification at an industrialized scale in developed countries has helped eliminate deficiency-related diseases. In developing countries, fortified foods and biofortified materials have been delivered to nutrient-deficient communities. While these strategies have produced significant and acclaimed results, reports from the Food and Agricultural Organization suggest that over a quarter of the world’s population suffers from micronutrient deficiency. This implies that there are still declines in micronutrients in food products at different nodes along the food value chain …