Food Science Commons^™

Bridging The Gap From Preschool To Primary: From Policy To Practice, Aimee O'Connor, Cóilín O’ Braonáin

SURE Journal: Science Undergraduate Research Experience Journal

No abstract provided.

Editorial, Anne M. Friel, Brigid Hooban, Therese Montgomery, Anne Marie O'Brien, Cormac Quigley, Edel Mcneela, Eva Campion, James Walshe, Sinead Loughran

SURE Journal: Science Undergraduate Research Experience Journal

No abstract provided.

Hyflex Teaching Application In Beverage Npd, Catherine (Rena) Barry-Ryan

Case studies: Digital Education

The post-graduate module (Level 9) in Beverage Product Development (FOOD8003) is delivered to a wide range of students including mature, international and those working full-time. This hyflex module was delivered in Semester 2 of their year-long courses, where students were well settled in TU Dublin, had gained technological ability and were familiar with the VLE (Brightspace) and its online classroom (Bongo). Each week the module progresses a step in the new product development process and therefore attendance and engagement in weekly activities were essential. The student could choose to attend face-to- face or online each week, while getting the same …

Building Online Digital Resources For Project-Based Learning Assignments, Roisin Burke, Ronan Donnelly

Case studies: Digital Education

TU Dublin’s School of Culinary Arts and Food Technology is a partner of the EU+ Tradinnovations project. which focuses on the study of recipes using project-based learning in an interdisciplinary environment. As part of the Tradinnovations project students and staff from EU partners in the disciplines of Food science, Nutrition, Food Engineering and the Social Sciences and Humanities work on project-based learning topics which aim to support innovation within the local food heritage of each country and adapt these recipes to specific vulnerable populations needs (malnutrition among elderly and Alzheimer population, challenges in obesity among young people, dietary needs of …

Effect Of Multispecies Swards On The Fat Composition And Oxidative Stability Of Milk From Dairy Cows In Mid-Late Lactation, Samuel Rapisarda, Kate M. Mccarthy, Tommy M. Boland, Helen Sheridan, Frank J. Monahan, Finbar J. Mulligan, Graham O'Neill, Nissreen Abu-Ghannam

Articles

Multispecies swards have been recognized as more sustainable than traditional ryegrass systems, in addition to providing a range of phytochemicals to the ruminant diet. In this regard, polyphenols may be linked to higher levels of bioactive fatty acids in milk and enhanced nutraceutical properties in dairy products. This study compares the fat composition and oxidative stability of milk produced by cows fed on multispecies swards (MULTI) with milk from two conventional swards [a perennial ryegrass monoculture (PRG) and a mixture of perennial ryegrass and white clover (PRG + WC)] during the Irish summer. Milk from cows fed on MULTI had …

Comparing Multivalent Cross-Linked Sodium Alginate/ Montmorillonite Beads Containing Curcumin Or Cayenne Pepper As Drug Carriers And Their Antimicrobial Resistance, Shionainn Traynor, Shubham Sharma

SURE Journal: Science Undergraduate Research Experience Journal

The aim of the following work was to investigate and compare curcumin and cayenne pepper in microbeads composed of sodium alginate (SA) crosslinked with montmorillonite (MMT) to act as drug carriers and their antimicrobial resistance. The microbeads were prepared through ion-exchange in multivalent solutions of CaCl₂, MgCl₂ and AlCl₃. The microbeads were characterized by Scanning Electron Microscopy (SEM), Energy Dispersive X-ray analysis (EDX) and the time required for intercalation of curcumin and cayenne pepper with MMT. Simulated intestinal fluid (pH 7.3) and gastric fluid (pH 1.2) at 37°C were used for comparison in swelling studies. …

Editorial - Sure Journal Vol 6, Anne M. Friel, Eva Campion, Sinead Loughran

SURE Journal: Science Undergraduate Research Experience Journal

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Does The Age And Associated Ph Of Buttermilk Influence The Sensory Properties Of Soda Bread?, Liam Byrd, Pauline Danaher, Roisin Burke

Articles

Culinary proverbs, tips and tricks, or old wives’ tales lead to many variations in a recipe. In Molecular and Physical Gastronomy, the term “culinary precisions” is used to describe any piece of information that has something to do with the technical description of the dish, but does not belong to the definition (that is the minimum required to make the dish). The aim of this study was to test the culinary precision that “using aged cultured buttermilk” (which should be more acidic than fresh buttermilk) improves the sensory properties of soda bread by promoting the chemical reactions between the acidic …

Soil Organic Matter Components And Characteristics Of Forest Soil In Spruce And Sycamore Plantations In The Temperate Region, Samuel Obeng Apori, Michelle Giltrap, Julie Dunne, Furong Tian Nanolab Research Centre, Focas Research Institute

Articles

The stability of soil organic matter (SOM) that governs soil organic carbon (SOC) storage depends on its characteristics and components, but little is known about how tree species in forest ecosystems affect SOM components and characteristics. In this study, we used FTIR spectroscopy to investigate plantations of two ecologically and economically significant tree species—namely, spruce (Picea spp.) and sycamore (Acer pseudoplatanus)—in order to determine how the different litter inputs and root-microbe interactions of these two plantations affect the functional groups, components, and characteristics of their SOM. Soil samples were taken from the topsoil (0–10 cm) and subsoil (10–20 cm). In …

Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre

Articles

Bio-functionalized gold nanoparticles with anti-toxin antibody conjugates have unique physical, biochemical, and optical properties that can greatly improve the performance of biochemical assays because they can enhance the signal intensity of analyte, improve signal transduction, have higher sensitivity of analyte detection, and provide simple colorimetric signal readouts. The surface properties of gold nanoparticles, along with various antibody conjugates, play a significant role in terms of functionalizing gold nanoparticles, and the strategy for surface modification is of great significance to the application of gold nanoparticle-mediated biochemical assays. Spherical gold nanoparticles are among the most used reporter molecules in lateral flow assays. …

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

Development Of Methods To Quantify The Affective Response To Food Product Consumption Based On Kansei Engineering And Their Application In New Product Development, Dietmar Weiss

Dissertations

Consumer research, crucial to the success of new products, relies traditionally on rational judgements and opinions, which may not reflect the real reasons for consumer choice. The goal of this research was to apply and further develop the concepts of Kansei engineering to quantify an emotional response to product use. In addition to the application of the traditional Kansei engineering methods, three innovations were introduced. Firstly, the use of images instead of words to define the emotional space and further limit the interference of cognitive processes in the outcome. Secondly, the application of orthogonal arrays in product designs. Thirdly, the …

Optimisation Of Polyphenol Extraction For The Valorisation Of Spent Gin Botanicals, Ekene C. Umego, Catherine Barry-Ryan

Articles

An average of 0.21 kg spent gin botanicals (SGB) is generated for every 1 L of gin, making it the major by-product of gin distillation. The present circular economy dynamics and increased awareness on resource use presents an opportunity for valorisation of SGB. SGB was optimised for polyphenol extraction using a three-factor Box-Behnken Design in response surface methodology (RSM). This was used to both optimise and study how the extraction variables affected yields and values of polyphenol and antioxidant activity of SGB. The generated optimum conditions for polyphenol extraction from SGB were 50% (v/v) solvent concentration, 40 mL g−1 solvent: …

Review Of Detection Limits For Various Techniques For Bacterial Detection In Food Samples, Xinyi Zhao Nanolab Research Centre, Abhijnan Bhat, Christine O’Connor School Of Food Science And Environmental Health, James Curtin Faculty Of Engineering And Built Environment, Baljit Singh, Micra Biodiagnostics Technology Gateway And Health, Engineering & Materials Sciences (Hems) Research Hub, Furong Tian Nanolab Research Centre

Articles

Foodborne illnesses can be infectious and dangerous, and most of them are caused by bacteria. Some common food-related bacteria species exist widely in nature and pose a serious threat to both humans and animals; they can cause poisoning, diseases, disabilities and even death. Rapid, reliable and cost-effective methods for bacterial detection are of paramount importance in food safety and environmental monitoring. Polymerase chain reaction (PCR), lateral flow immunochromatographic assay (LFIA) and electrochemical methods have been widely used in food safety and environmental monitoring. In this paper, the recent developments (2013–2023) covering PCR, LFIA and electrochemical methods for various bacterial species …

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 …

In Situ Tuning And Investigating The Growth Process Of Size Controllable Gold 2 Nanoparticles And Statistical Size Prediction Analysis, Vinayak Sharma

Articles

A critical understanding of the formation and growth process of gold nanoparticles (GNPs) is crucial, in order to synthesize monodisperse gold nanocrystals of controllable size and shape in a predictable way. GNPs of different shapes and sizes can be produced by altering different physicochemical reaction conditions, such as pH, temperature, and the ratio of reactants. The significant variations in the morphological features of GNPs can be monitored in situ in a time-dependent manner by using UV–visible spectroscopy. In this study, we have synthesized seedless GNPs by reduction of HAuCl4 by using various molar ratios of HEPES and Na2HPO4. The shape …

The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke

Articles

No abstract provided.

Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, And Applications, Kalpani Y. Perera, Amit Jaiswal, Swarna Jaiswal

Articles

Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved …

Creating An Emulsion From Onions, Roisin Burke

Articles

No abstract provided.

Fatty Acid, Carotenoid And Fat-Soluble Vitamin Composition Of Multispecies Swards Grown In Ireland—Implications For A Sustainable Feed In Dairy Farming, Samuel Rapisarda, Graham O'Neill, Nissreen Abu-Ghannam

Articles

Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass …

Nanoclays‑Containing Bio‑Based Packaging Materials: Properties, Applications, Safety, And Regulatory Issues, Kalpani Y. Perera, Maille Hopkins, Amit K. Jaiswal Dr, Swarna Jaiswal

Articles

Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The …

Laser Light As An Emerging Method For Sustainable Food Processing, Packaging, And Testing, Prasad Chavan, Rahul Yadav, Pallavi Sharma, Amit Jaiswal

Articles

In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio characteristics of some fruits. Laser-based packaging techniques, …

Effect Of Ultrasound-Assisted Thin Bed Drying For Retaining The Quality Of Red Bell Pepper And Compare The Predictive Ability Of The Mathematical Model With Artificial Neural Network, Raju Sasikumar, Irengbam Barun Mangang, Kamchampati Vivek, Amit K. Jaiswal

Articles

Red bell peppers (Capsicum ann. L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound-assisted thin-bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Mid. model provided satisfactory curve fitting at an air velocity of …

Effect Of Hot Water Extraction On Pyrolysis Of Tender Coconut Fruit Biomass: Kinetic And Thermodynamic Parameters, Tanya Gupta, Mohit Kuma, S.N. Upadhyay, P.K. Mishra, Amit K. Jaiswal

Articles

Effect of pre-treatment of tender coconut fruit bio-mass powder with hot water on physico-chemical properties and thermal degradation behavior were investigated. The physico-chemical parameters were evaluated using ASTM standard protocols. The thermal degradation behavior was studied at heating rates of 10, 15 and 20oC/min under inert (N2) atmospheric conditions using TG/DTG techniques. The activation energies at each heating rate were determined using Flynn-Wall-Ozawa (FWO), Kissinger-Akahira-Sunose (KAS), Starink, and Tang models. The pre-treatment with hot water improved the proximate and ultimate analyses parameters and calorific value. The higher heating values (HHV) for untreated and treated tender coconut fruit biomass were 18.57 …

Sources Of Volatile Aromatic Congeners In Whiskey, Thomas J. Kelly, Christine O'Connor, Kieran N. Kilcawley

Articles

Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, …

Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal

Articles

The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of operational parameters on pearling drum. The considered levels for optimizing operational parameters viz., FR, DS, and CC were 40–80 kg/h, 5– 10 m/s, and 3–15 mm, respectively. The maximum pearling efficiency (PE) and minimum grain damage (GD) were found to be 98.40%, and …

Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire

Articles

This paper explores the consequences of food production failure (FPF) and its handling in foodservice operations from the perspective of chefs. A phenomenological epistemology and qualitative methodology were followed. Fifteen semi-structured interviews with chefs working in independent restaurants and hotels were carried out using purposive sampling, and employing an emic posture. Interviews were transcribed verbatim, read repetitively, and coded. Thematic analysis yielded themes on the consequences of FPF, on operation and staff, handling failures with kitchen staff, front of the house (FOH), and management. The findings revealed that the major ramification of FPF is financial through food loss. Representing both …

Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal

Articles

Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …

Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin

Articles

Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …

Protein Extraction And Purification By Differential Solubilization, Barry J. Ryan, Gemma K. Kinsella, Gary T. Henehan

Books/Book Chapters/ Proceedings

The preparation of purified soluble proteins for biochemical studies is essential and the solubility of a protein of interest in various media is central to this process. Selectively altering the solubility of a protein is a rapid and economical step in protein purification and is based on exploiting the inherent physicochemical properties of a polypeptide. Precipitation of proteins, released from cells upon lysis, is often used to concentrate a protein of interest before further purification steps (e.g., ion exchange chromatography, size exclusion chromatography etc).

Recombinant proteins may be expressed in host cells as insoluble inclusion bodies due to various influences …