Food Science Commons^™

Bridging Animal Production And Human Nutrition: How Production Ecology Shapes The Nutritional Quality Of Terrestrial Animal Foods And Human Omega-3 Status, Joseph Vinod Varre

All Graduate Theses and Dissertations, Fall 2023 to Present

The question at the center of this dissertation is simple: does the way food is produced change the quality of the food itself in ways that matter for human health? Across a series of studies on bison meat, eggs, and human dietary intervention, the answer was yes. This work began with a broad look at the modern food system and the nutritional consequences of industrialized diets. In particular, it focused on the growing imbalance between omega-6 and omega-3 fatty acids in the Western diet. This balance matters because omega-3 fats support heart, brain, and immune health, and diets high in …

The Effects Of Psychological Stress On Gut Health In Mice Fed Either A Healthy Diet Or The Total Western Diet, David Keenan Thomas Prescott

All Graduate Theses and Dissertations, Fall 2023 to Present

The Total Western Diet (TWD), a rodent diet designed to model the typical American dietary pattern, has been shown to worsen inflammation and colitis severity in mice. Psychological stress has also been associated with increased intestinal inflammation, barrier dysfunction, and alterations to the gut microbiome. The goal of this study was to determine whether combining the TWD with psychological stress would further worsen colitis severity and alter the gut microbiome. To investigate this, mice were fed either a healthy control diet or the TWD and exposed to psychological stress using a social disruption stress model. Colitis was induced using established …

Formulation And Analysis Of Physiochemical And Sensory Properties Of Ready-To-Mix Whey Protein Phospholipid Concentrate Beverage, Chris Jaquin

All Graduate Theses and Dissertations, Fall 2023 to Present

Whey protein phospholipid concentrate (WPPC) is commonly recovered as a coproduct in filtration process whose aim is to obtain whey protein isolate (WPI) from whey protein concentrate (WPC). Whey protein phospholipid concentrate is high in milk fat globule membrane (MFGM), which has been shown in rodent and human studies to have a variety of physiological benefits, including an increase in exercise capacity. Whey protein phospholipid concentrate is currently considered as an underused dairy coproduct, with most of it either being disposed of or used as animal feed. This research consisted of incorporating WPPC in a protein shake–like beverage at a …

Youth Agricultural Engagement And Its Association With Dietary Diversity, Household Food Insecurity, And Nutritional Status In Southwest Nigeria, Sherif Olasoji

All Graduate Theses and Dissertations, Fall 2023 to Present

Youth remain underserved in nutrition research, policy, and programming despite being an integral part of the food systems. While the nutrition-sensitive agriculture framework has been established, there is limited evidence demonstrating how youth engagement in agriculture can serve as a pathway to improve nutritional outcomes. The study assessed youth agricultural engagement and its association with household dietary diversity, household food insecurity, and nutritional status in southwest Nigeria.

Using a cross-sectional design, data on socio-demographic characteristics, agricultural engagement, dietary diversity, household food insecurity, body mass index, and skin carotenoids were collected from 143 youth aged 15 to 35 from Ekiti, Osun, …

Limitations And Alternative Applications Of Carbohydrate Fatty Acid Esters As Food Antimicrobials: A Review, Valeria Rodríguez Monge, Namhyeon Park

Nutrition, Dietetics, and Food Science Student Research

Carbohydrate fatty acid esters (CFAs) are nontoxic food additives with reported antimicrobial activity and growing interest as a potential safer alternative to conventional preservatives. However, their translation into real food systems remains limited. This review examined the main factors that restrict the antimicrobial performance of CFAs in foods and evaluated emerging alternative applications, particularly edible coatings, antibiofilm strategies, and synergistic combinations with other cleaning agents or processing techniques. Overall, the available evidence indicates that the antimicrobial efficacy of CFAs is often reduced in real food matrices compared with in vitro conditions. This loss of activity has been mainly associated with …

Roots And Greens: Discovering The Power Of Indigenous Produce, Abiodun T. Atoloye, Sherif O. Olasoji, Ebunoluwa G. Ibidapo

Nutrition, Dietetics, and Food Sciences Courseware

The curriculum was designed in alignment with the Cognitive Theory of Multimedia Learning (CTML), Empowerment Theory (ET), and Social Cognitive Theory (SCT) frameworks. These frameworks were used to determine the selection and sequencing of learning activities. As reflected in CTML principles, the use of texts, images, infographics, and videos enhances knowledge retention and information comprehension and helps prevent cognitive overload. Through activities, homework, and family engagement, the principles of ET were incorporated into the curriculum to facilitate participants’ perceived control over food-related decisions. Additionally, by applying the principles of SCT, the curriculum incorporates scenario-based questions, opportunities to engage with peers, …

Preserving The Harvest: How To Preserve Chokecherries, Callahan K. Adams, Andrea Schmutz

All Current Publications

A treasured wild fruit in Utah and across the Intermountain West, chokecherries offer both cultural heritage and culinary versatility. With proper handling and research-tested preservation methods, you can safely transform them into delicious jellies, syrups, and more. Whether using a steam juicer or stovetop method, following tested recipes and adjusting for elevation ensures both safety and quality. This fact sheet provides information and recipes to safely preserve chokecherries.

Impact Of Inhibiting Mitochondrial Calcium Uptake On Calcium Homeostasis And Postmortem Metabolism In Porcine Muscle, Fatema Rahaman Mishu

All Graduate Theses and Dissertations, Fall 2023 to Present

After harvesting the animal, pork muscle continues to undergo changes as it turns from muscle into meat. During this early period, the muscle uses up energy and produces acid, which lowers pH and can affect important quality traits such as color and how well the meat holds water. A key driver of these early changes is calcium, a natural mineral inside muscle cells that helps control contraction and energy use. In this study, we tested whether mitochondria (the cell’s “powerhouse”) help control calcium after harvest and, in turn, influence early postmortem changes in pork. We used a research compound (DS16570511) …

Food-Form Delivery Of Spore-Forming Probiotics As An Alternative To Gavage In Animal Models, Aubreyona Faith Migliori Skalka

All Graduate Theses and Dissertations, Fall 2023 to Present

Western dietary patterns are characterized by nutrient-poor, calorie-rich diets and have been linked to poor health outcomes and gut inflammation phenotypes. Probiotics are often taken to support gut health, but many beneficial bacteria do not survive transport through the digestive system to produce any effect. Spore-forming bacteria, such as Bacillus coagulans, are more resilient due to their hardy outer coat which aids in survival through many obstacles encountered in the gastrointestinal tract, including acidic stomach conditions. In research studies, probiotics are usually given to mice through a procedure called oral gavage, where a tube is used to deliver the …

Utah Altitude Adjustments For Home Canning, Margie Memmott, Ariel Petersen, Callahan Adams, Andrea Schmutz

All Current Publications

Knowing your altitude is critical for canning. Safe home food preservation depends on adjusting processing times and pressures for altitude. This fact sheet provides a county-by-county and town-by-town listing of elevations across Utah, paired with the boiling-water and pressure canner adjustments recommended by the U.S. Department of Agriculture (USDA) and the National Center for Home Food Preservation. By referencing this resource, Extension educators, food preservation instructors, and home canners can quickly identify the correct processing adjustment for their location.

Alternative Tree Species For Utah Syrup Production, Abigail Porter, Steven Price, Youping Sun, Darren Mcavoy

All Current Publications

When thinking about producing syrup from trees, most people's minds go straight to maple trees. However, a variety of other species in the Intermountain West can be tapped for sap, including other maple species, birch, sycamore, aspen, and walnut. This fact sheet reviews alternative tree species for syrup production in Utah.

Farmers Markets As Community Infrastructure: Evidence From A Three-Year Statewide Data Project In Utah, Jaclyn Pace, Roslynn Mccann, Blue Cook, Steven Price, Lorali Smith, Dianna Parkynn, Joshua Cafferty

Outcomes and Impact Quarterly

Utah farmers markets play a critical role in food access, small business viability, and community connection, yet limited statewide data document their impact. The Utah Farmers Market Network (UFMN) and Utah State University (USU) Extension conducted a mixed-methods evaluation (2023–2025) and found that farmers markets make valuable contributions to the community.

Utah Farmers Markets Impact Report: Strengthening Local Food Systems, Economic Resilience, And Community Well-Being, Jaclyn Pace, Steven Price, Roslynn Brain-Mccann, Joshua Cafferty, Blue Cook

All Current Publications

Utah's farmers markets are more than places to shop — they are essential community infrastructure. With more than 60 markets in operation across the state, people rely on their local market for food, leisure, and community connection. From 2023–2025, the Utah Farmers Market Network (UFMN) and Utah State University (USU) Extension led a three-year, mixed-methods evaluation to document the economic and social contributions of farmers markets across the state. Over three market seasons, more than 230,000 customer responses were collected at markets in St. George, Cedar City, Hurricane, Ogden, Murray, Wheeler Farm, Millcreek, Downtown Salt Lake City, and Price — …

Electric Pressure Cookers: What You Need To Know, Callahan Adams, Emily Smith

All Current Publications

Electric pressure cookers (EPCs) offer convenience, versatility, and efficiency in everyday cooking. EPCs offer multiple cooking functions beyond pressure cooking, including sautéing, slow cooking, steaming, cooking rice, and preparing yogurt. They are not suitable for pressure canning, as confirmed by multiple Extension research studies and national guidelines. When used properly, EPCs provide a safe and effective way to prepare meals quickly while saving counter and storage space.

Can I Freeze-Dry That? A Practical Guide To Safe And Effective Freeze-Drying, Victoria Carlile, Morgan Wayment, Jose Brandao

All Current Publications

Freeze-drying can preserve most everyday foods, but not all foods work well. Whether you are preparing for a long trip or are interested in long-term storage, it is important to know which food can be freeze-dried safely and which ones should not be attempted. This knowledge helps ensure food safety, quality, and success. This fact sheet provides information on how freeze-drying works, the risks involved, and which foods can be more challenging to freeze-dry.

Chia Seed Gel Powder As A Clean-Label Enhancer Of Texture, Physicochemical Quality, Antioxidant Activity, And Prebiotic Function In Probiotic Low-Fat Yogurt, Mahmoud E. A. Hamouda, Ratul Kalita, Abdelfatah K. Ali, Pratibha Chaudhary, Pramith U. Don, Omar A. A. Abdelsater, Anjali Verma, Yaser Elderwy

Nutrition, Dietetics, and Food Science Student Research

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (PLFY) during 21 days of refrigerated storage. Six formulations were prepared using 0–2.5% CSGP, including Control (0% CSGP), YOG1 (0.5% CSGP), YOG2 (1.0% CSGP), YOG3 (1.5% CSGP), YOG4 (2.0% CSGP), and YOG5 (2.5% CSGP). Results showed that increasing CSGP levels noticeably enhanced the total solids, protein content, viscosity, hardness, and water-holding capacity of the PLFY (p < 0.05), while consistently reducing syneresis. Antioxidant activity also rose with higher CSGP concentrations, with YOG5 exhibiting the greatest DPPH scavenging activity (35.12%). Confocal laser scanning microscopy revealed a denser and more uniform protein network in PLFY fortified with CSGP, consistent with rheological measurements showing increased storage (G′) and loss (G″) moduli. Probiotic viability significantly increased (p < 0.05) in CSGP-added samples, indicating a potential prebiotic effect of CSGP. Sensory results demonstrated that although higher CSGP levels slightly darkened the yogurt color, body, texture, flavor, and total sensory scores improved markedly, with YOG5 gaining the highest total score (81.77). The results demonstrate that CSGP acts as a highly effective, multifunctional ingredient that enhances texture, stability, probiotic viability, and antioxidant capacity, making it a strong clean-label candidate for developing high-quality, functional probiotic low-fat yogurt.

Elucidating Mechanism Of Formation Of Thermoreversible Gels From Associative Protein-Polysaccharide Mixtures, Prateek Sharma

Funded Research Records

No abstract provided.

Investigating The Role Of Mitochondria In Postmortem Metabolism And Shelf Stability Of Fresh Meat, Sulaiman K. Matarneh, Kara J. Thornton-Kurth, Stephan Van Vliet

Funded Research Records

No abstract provided.

Sabbatical Visit To Micro4food Research Group At The Free University Of Bolzano, Robert Ward

Funded Research Records

No abstract provided.

Effect Of Thermodynamic Parameters And Intrinsic Properties On Crystallization Kinetics And Physical Properties Of Fats, Silvana Martini

Funded Research Records

No abstract provided.

Uv-A Light Activated Biodegradable Antimicrobial Packaging: A Sustainable Hurdle Technology For Food Preservation, Luis J. Bastarrachea

Funded Research Records

No abstract provided.

Assessing The Human Health Impacts Of Nutrient-Dense Diets: Clinical Trials On Regenerative Agriculture And Protein Source, Jennifer Jensen-Cloward

All Graduate Theses and Dissertations, Fall 2023 to Present

Increasing consumer demand for sustainable, animal-friendly food options has sparked discussion about farming production practices. As more people prioritize their food choices, questions have circulated about how farming practices might impact not just the environment, but also human health. Regenerative agriculture is a farming method that has gained popularity for its potential to improve both food quality and environmental outcomes. It focuses on restoring ecosystem function, ultimately impacting the resulting nutrients in food products, and includes foods like grass-fed meat and organic produce. However, it is still unclear whether these practices make a difference in human health. This dissertation informs …

Understanding Impact Of Starter Culture Blends On The Ph Variation In Cheddar Cheese During Early Aging, Samuel J. Clarke

All Graduate Theses and Dissertations, Fall 2023 to Present

Consumer expectations govern what is acceptable when it comes to the flavor, texture, and color of the cheese. These quality attributes of cheese are all influenced by the pH of the cheese which is in turn controlled by the acid production of the starter lactic acid bacteria (SLAB) used to make cheese. Whatever the final pH of the cheese is, is what determines the quality of the cheese. Unfortunately, there are some Cheddar cheese manufacturers that have observed pH variation during the early aging of their cheeses. We hypothesize that the addition of thermophilic, fast-acid producing bacteria, like Streptococcus thermophilus …

Preserve The Harvest: Canning Goat Meat At Home, Callie Adams, Andrea Schmutz

All Current Publications

Due to its lean composition and nutritional profile similar to those of other tested meats, goat is well-suited for pressure canning. Follow USDA and Utah State University (USU) Extension altitude guidelines. This fact sheet provides guidelines for selecting high-quality meat, using proper equipment, and adhering to tested methods. Home canners can safely preserve goat meat and enjoy its benefits year-round.

Thriving Hives: Making Products With Honey - Skincare And Food Recipes, Brynn Meredith, Teresa Hunsaker, Andree' Walker Bravo

All Current Publications

While keeping bees is beneficial for many reasons, one of the most notable benefits is producing honey and wax, which have many practical uses. This fact sheet provides information on honey's properties and how to make creamed honey to control crystallization. It also provides instructions on how to make skincare and various food products using honey.

The Dynamic Responses Of The Mouse Gut Microbiome To Dietary Supplementation With Various Anthocyanin-Rich Foods In The Context Of A Western Diet, Abby D. Benninghoff

Browse all Datasets

Background/Objectives: Chronic inflammation and Western-style diets elevate colorectal cancer (CRC) risk, particularly in individuals with colitis, a feature of inflammatory bowel disease (IBD). Diets rich in polyphenol-containing functional foods, such as cocoa, may reduce gut inflammation and modulate the gut microbiome. This study examined the effects of cocoa polyphenol (CP) supplementation on inflammation and microbiome composition before, during, and after colitis in mice fed either a healthy or Western diet. We hypothesized that CPs would attenuate inflammation and promote distinct micro-biome shifts, especially in the context of a Western diet. Methods: A 2×2 factorial design tested the effects of basal …

Influence Of Physical Properties Of Fat On Product Quality, Shelf-Life And Consumer Acceptance Of Chocolate-Coated Products, Audrey Lidgard

All Graduate Theses and Dissertations, Fall 2023 to Present

In chocolate-coated products, oil migration in fats can lead to chocolate softening, filling hardening, discoloration, and lower consumer acceptance. This study examined three different fats (soy- palm-, and palm-kernel (PK) based), crystallized under different conditions (cooling rate and use of high intensity ultrasound (HIU)) to examine how the crystallization conditions impact the physical properties of confectionery products. These conditions produced fats with high and low oil binding capacities (OBCs); the ability of crystal networks to entrap liquid oil. Model systems were created to examine measurable quality degradation and consumer acceptance of chocolates placed in contact with the fats; one with …

Understanding The Impact Of Colloidal Calcium Phosphate On The Ph Variation In Cheddar Cheese During Early Stages Of Aging, Rachel Lindstrom

All Graduate Theses and Dissertations, Fall 2023 to Present

The Cheddar cheese industry has recently observed variation in the pH of their cheese during the early stage of storage. This variation may be due to the addition of the faster acid producing thermophilic starter culture Streptococcus thermophilus which was recently introduced into the Cheddar cheese making process. This starter culture may impact the calcium buffering properties of the cheese due to more retention of the insoluble calcium (INSOL Ca) within the cheese. To investigate this problem, we studied how insoluble calcium affects cheeses with pH ranging from 4.8 to 6.6 and found that INSOL Ca was positively correlated with …

Utah's Farm To Fork Landscape: Stakeholders' Perspectives On Root Causes And Potential Solutions, Utsav Bhandari

Student Research Symposium

• Farm to Fork encourages direct connection between producers and consumers reducing the intermediaries (i.e., schools, pre-schools, daycare centers, etc.)
• Empowers local producers, boosts the local economy, enhances physical and mental well-being, and promotes self-sufficiency
• Utah's Farm to Fork Task Force was formed in 2015

Does Following The Mind Diet Slow Cognitive Decline And Alzheimer’S Disease?, Abby Spaulding, Hannah Waters

Research on Capitol Hill

Alzheimer’s disease (AD) is a brain disorder that destroys memory and thinking skills. The prevalence of AD increases with age and is expected to double by the year 2060. 

Carotenoids, pigments in plants that have antioxidant and inflammatory properties when consumed, might slow AD and can be tested for on skin. High-carotenoid eating patterns like the MIND diet may protect against age-related cognitive decline and development of AD.