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Full-Text Articles in Food Science

Growing South Dakota (Winter 2024), Michelle Cartney Jan 2024

Growing South Dakota (Winter 2024), Michelle Cartney

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

[Page] 3 Continuing a Leadership Journey
[Page] 5 CAFES Leadership Team Grows
[Page] 7 Award-Winning Faculty & Staff
[Page] 9 New Endowment Holders Recognized
[Page] 10 Inaugural Precision Livestock Field School Offered at SDSU Cottonwood Field Station
[Page] 11 SDSU Celebrates Professional Program in Veterinary Medicine Students [Page] 13 Clay Carlson, SDSU Meat Science Graduate Student Approaches School and Life with Winning Mindset
[Page] 15 SDSU Alumni has been selected as the Head Coach of the South Dakota State University Livestock Judging Team
[Page] 16 Livestock Units Promote Hands-On Learning & Premier Research
[Page] 20 SDSU leads NSF-backed fertilizer development …

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

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

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

[Page] 3 Back-to-Back Champions: SDSU Quarter Scale Tractor Team Repeats International Win
[Page] 6 CAFES Welcomes New Members to College Leadership Team
[Page] 9 Vikram Mistry Retires After Nearly 40-Year Career at SDSU
[Page] 12 Bill Gibbons Retires After 36 Years at SDSU
[Page] 13 Nic Uilk: Klingbeil Endowed Educator in Precision Agriculture
[Page] 15 SDSU Students Study Abroad
[Page] 19 CAFES Faculty Claim National Awards
[Page] 21 Dairy Alum Sanne de Bruijn Grabs Global Opportunities
[Page] 23 SDSU Extension Cohort Programs
[Page] 25 Summer Field Day Highlights
[Page] 29 Jackrabbits Now and Then

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Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha - Data, Gil Cohen, David A. Sela, Alissa A. Nolden Aug 2023

Sucrose Concentration And Fermentation Temperature Impact The Sensory Characteristics And Liking Of Kombucha - Data, Gil Cohen, David A. Sela, Alissa A. Nolden

Data and Datasets

In this data set we can see the pH, brix, and titratable acidity measurements in triplicate, as well as the sensory study data. The kombucha batches were combined prior to sensory testing and measured for their combined titratable acidity as well.

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

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

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

3 SDSU Little International Celebrates 100 years of Tradition
7 2023 CAFES Celebration of Faculty Excellence
11 South Dakota Agricultural Experiment Station Locations and Research Initiatives
15 Every Acre Counts
16 Undergraduate Research
19 Tanner Sloan: South Dakota State Wrestler & Animal Science Student Takes Home NCAA Division I & U23 World Silver Medals
21 2023 CAFES Outstanding Seniors
23 Robert Streeter: International Advocate for Wildlife Conservation
25 Collegiate Cattlemen's Club
27 Jim and Melody Mielke: Lifelong Donors Contribute to Agriculture in More Ways than One
29 Jackrabbits Now and Then

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Cooking With Chemistry: Marshmallows, Admin Stem For Success May 2023

Cooking With Chemistry: Marshmallows, Admin Stem For Success

STEM for Success Showcase

This lesson plan teaches students thermodynamics, foam, and other chemistry topics by cooking marshmallows.

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The Science Of Baking Bread, Admin Stem For Success Apr 2023

The Science Of Baking Bread, Admin Stem For Success

STEM for Success Showcase

Activity plan to teach biology and chemistry using a lesson on the baking of bread.

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

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

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Swine Research Industry, Alyssa Abendroth '24 Jan 2023

Swine Research Industry, Alyssa Abendroth '24

Distinguished Student Work

My business research revolved around biosecurity and disease. My inquiry was led by the question How common are diseases in commercial swine units and how can they be prevented from a staff personnel standpoint?. I completed my research by gaining knowledge through experience in my internship, as well as a literature review. I could not find an explicit response to how common diseases are, but I did learn about biosecurity and disease prevention.

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Food Insecurity In Nevada, Zachary Walusek Dec 2022

Food Insecurity In Nevada, Zachary Walusek

Undergraduate Research Symposium Lightning Talks

Defining the Food Insecurity Landscape, Methodology, Findings

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Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash Oct 2022

Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash

Food Science Faculty Data Sets

This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.

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Donna Martin, Donna Martin, Institute Of Child Nutrition Aug 2022

Donna Martin, Donna Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

A Miami native, Donna Martin then went north to the University of Georgia for her post-secondary education. Donna ended up settling in Georgia and building a solid career there in child nutrition, picking up a strong southern accent along the way. Donna is currently the nutrition director for Burke County Public Schools.

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Becky Landes, Becky Landes, Institute Of Child Nutrition May 2022

Becky Landes, Becky Landes, Institute Of Child Nutrition

Oral History Project (all interviews)

Becky Landes is a current Food Service Director for Manchester Community Schools in Indiana. For over 20 years, Becky has been in Child Nutrition. She holds a Level 4 Certificate from the School Nutrition Association and is pursuing a Bachelor’s degree in Business Administration and Management. Becky is involved in Farm to School in Indiana. She has collaborated with the Indiana Department of Education, Indiana Grown for Schools, and various other stakeholders in procuring and serving local foods in schools. Becky likes to be involved in the many facets of Child Nutrition. She participates in and is a member of …

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John Dupre, John Dupre, Institute Of Child Nutrition May 2022

John Dupre, John Dupre, Institute Of Child Nutrition

Oral History Project (all interviews)

John Dupre recently retired after 25 years as State Director of Nutrition Programs for the State of Louisiana.

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Science, Physiology, And Nutrition For The Nonscientist, Judi S. Morrill May 2022

Science, Physiology, And Nutrition For The Nonscientist, Judi S. Morrill

Open Educational Resources

A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.

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Donna Martin - Covid 19 Oral History Project, Donna Martin, Institute Of Child Nutrition Feb 2022

Donna Martin - Covid 19 Oral History Project, Donna Martin, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experience of Donna Martin, nutrition director for Burke County (Georgia) Public Schools.

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Chris Burkhardt – Covid 19 Oral History Project, Chris Burkhardt, Institute Of Child Nutrition Jan 2022

Chris Burkhardt – Covid 19 Oral History Project, Chris Burkhardt, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Chris Burkhardt, who is the executive director of school nutrition for the Cleveland (Ohio) Metropolitan School District.

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Annette Derouin – Covid 19 Oral History Project, Annette Derouin, Institute Of Child Nutrition Jan 2022

Annette Derouin – Covid 19 Oral History Project, Annette Derouin, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Annette Hendrickx Derouin, who is the Director of Food and Nutrition Services for Willmar, New London-Spicer, Montevideo and Community Christian Schools in Minnesota. These four districts offer the Child Nutrition Programs to the fullest extent possible. Annette has worked in School Nutrition for over 25 years. She is a Registered Dietitian and has her Master’s Degree in Health and Nutrition Administration. She holds the …

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Lonnie Burt - Covid 19 Oral History Project, Lonnie Burt, Institute Of Child Nutrition Jan 2022

Lonnie Burt - Covid 19 Oral History Project, Lonnie Burt, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Lonnie Burt, who is presently employed as the Senior Food & Child Nutrition Services Director for the Hartford Public Schools where she oversees the school meal program, including Breakfast, Lunch, Afterschool Snacks, At-Risk Supper, Summer Feeding and the Fresh Fruit and Vegetable Program Grant. She has worked in Child Nutrition for the past 33 years and has been in Hartford since 2004. Lonnie also …

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Gay Anderson – Covid 19 Oral History Project, Gay Anderson, Institute Of Child Nutrition Jan 2022

Gay Anderson – Covid 19 Oral History Project, Gay Anderson, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Gay Anderson, School Nutrition Director in the Sioux Falls School District in South Dakota. Gay has almost 40 years of experience in food service.

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Melissa Campbell And John Dupre - Covid 19 Oral History Project, Melissa Campbell, Institute Of Child Nutrition Jan 2022

Melissa Campbell And John Dupre - Covid 19 Oral History Project, Melissa Campbell, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the response of the Louisiana Department of Education Child Nutrition Programs.

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Sebasthian Varas – Covid 19 Oral History Project, Sebasthian Varas, Institute Of Child Nutrition Jan 2022

Sebasthian Varas – Covid 19 Oral History Project, Sebasthian Varas, Institute Of Child Nutrition

Oral History Project (all interviews)

Since 2009, Sebasthian Varas has worked for Canyons School District in Utah as the director for Nutrition Services. He is responsible for providing leadership and direction in matters pertaining to child nutrition programs for 33,000 students. He manages 43 schools and 275 employees.

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Becky Landes - Covid 19 Oral History Project, Becky Landes, Institute Of Child Nutrition Jan 2022

Becky Landes - Covid 19 Oral History Project, Becky Landes, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Becky Landes, who is a current Food Service Director for Manchester Community Schools in Indiana. For over 20 years, Becky has been in Child Nutrition. She holds a Level 4 Certificate from the School Nutrition Association and is pursuing a Bachelor’s degree in Business Administration and Management. Becky is involved in Farm to School in Indiana. She has collaborated with the Indiana Department of …

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Shelly Mohr - Covid 19 Oral History Project, Shelly Mohr, Institute Of Child Nutrition Jan 2022

Shelly Mohr - Covid 19 Oral History Project, Shelly Mohr, Institute Of Child Nutrition

Oral History Project (all interviews)

During 2022 the Child Nutrition Archives conducted multiple interviews investigating how child nutrition professionals dealt with the Covid 19 pandemic and its effects on the operations of school feeding programs. This interview examines the experiences of Shelly Mohr. Mohr is in her 23rd year as a Food Service Director in a K-12 School District.

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Growing South Dakota (Fall 2021 / Winter 2022), College Of Agriculture, Food And Environmental Sciences Jan 2022

Growing South Dakota (Fall 2021 / Winter 2022), College Of Agriculture, Food And Environmental Sciences

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

[Page] 3 SDSU Launches New Professional Program in Veterinary Medicine
[Page] 7 The 6th Generation
[Page] 9 First-Gen Proud
[Page] 11 Student Success
[Page] 21 Alumni News
[Page] 27 CAFES News and Updates
[Page] 45 Jackrabbits Now and Then: A Current Student and Alumni Q&A

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Cahs Researchers Receive Provisional Patent For Potential Plant Sweetener, Aruna Weerasooriya, Godson Osuji, Laura Carson, Peter Ampim, Subhani Bandara, Eric Obeng, Sela Woldesenbet May 2021

Cahs Researchers Receive Provisional Patent For Potential Plant Sweetener, Aruna Weerasooriya, Godson Osuji, Laura Carson, Peter Ampim, Subhani Bandara, Eric Obeng, Sela Woldesenbet

Datasets Collection

The plant is a perennial herb native to southern Mexico, the Caribbean, Central America, Colombia, and Venezuela. It is commonly known as the Aztec sweet herb, bushy lippia, honey herb, or hierba dulce, used as a natural sweetener and medicinal herb in its native Mexico and parts of Central America. The Aztecs used it and introduced it to the Spanish when they arrived. A compound called Hernandulcin, whose sweetness is about 1,000 times higher than in sucrose, provides the plant’s sweet taste.The plant has low Hernandulcin production in its tissues. Despite its sweetness, it isn’t used in the natural sweetener …

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Purple Variety Of Sweet Potato, Ming Gao Apr 2021

Purple Variety Of Sweet Potato, Ming Gao

Datasets Collection

Purple sweet potatoes are versatile enough to be used in cupcakes as well as ice cream. However, when cooked in their natural state, they are dry and starchy, prompting most to use the purple sweet potatoes as flour for baked goods, or in some cases, for ice cream. Dr. Gao wants his variety of purple sweet potato to be more palatable. Gao earned the coveted USDA-National Institute of Food and Agriculture 1890 Institution Capacity Building Grant to support his research. The project will focus on developing a variety that is enjoyable in its natural state and is moist and tastefully …

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Marilyn Chrisman, Marilyn Chrisman, Institute Of Child Nutrition Apr 2021

Marilyn Chrisman, Marilyn Chrisman, Institute Of Child Nutrition

Oral History Project (all interviews)

Marilyn Chrisman is an Arkansas food service director, having spent her entire forty-one year career working in child nutrition.

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Growing South Dakota (Spring 2021), College Of Agriculture, Food And Environmental Sciences Apr 2021

Growing South Dakota (Spring 2021), College Of Agriculture, Food And Environmental Sciences

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

This issue contains the 2020 SDSU Extension Annual Report and 2020 South Dakota Agricultural Experiment Station Annual Report.
[Page] 3 COVID-19 Impacts
[Page] 9 Precision Agriculture: What's New
[Page] 13 Featured Research
[Page] 19 SDSU Extension 2020 Annual Report
[Page] 45 South Dakota Agricultural Experiment Station 2020 Annual Report
[Page] 55 CAFES News and Updates
[Page] 67 Alumni News
[Page] 75 Alumni Gone Down in History
[Page] 81 Jackrabbits Now and Then: A Current Student and Alumni Q&A

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Pat Richardson, Pat Richardson, Institute Of Child Nutrition Apr 2021

Pat Richardson, Pat Richardson, Institute Of Child Nutrition

Oral History Project (all interviews)

Pat Richardson was born in Kansas and grew up in Arkansas before moving to Mississippi to attend Ole Miss. She is a former child nutrition director for Oxford City Schools and is now retired from the Institute of Child Nutrition as an Education and Training Specialist.

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Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner Mar 2021

Pickle And Other Condiment Recipes From Backyard Farmer, Wayne C. Whitney, Sue Ann Gardner

Zea E-Books Collection

Compiled by Wayne C. Whitney, Extension Horticulturist University of Nebraska Extension Publication CC-245 (1972) With a new Preface by Sue Ann Gardner Here are the favorite pickle and other condiment recipes submitted by viewers of Backyard Farmer, a television program of the Extension Service, University of Nebraska College of Agriculture. On this program, questions pertaining to the home, yard and garden are answered by specialists in the areas of Horticulture and Forestry, Entomology, Plant Pathology and Agronomy. This publication resulted from an on-the-air request for pickle recipes. Some 536 recipes were received from interested viewers from Nebraska and surrounding states. …

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