Food Processing Commons^™

Bridging The Food Gap: Addressing The Feasibility And Applicability Of Three Key Traditionally Western Food Preservation Techniques To Improving Household Food Security And Reducing Malnutrition In Uganda., Eva K. Baguma

Capstone Collection

Food wastage is the leading cause of food insecurity and malnutrition in the world today. A huge amount of food gets wasted along the food supply chain from the time it is harvested to the time it gets to our plates. A significant amount of the food wasted happens in the home as well as on farms, in restaurants and supermarkets across the globe.

In Sub-Saharan Africa, many families and communities are facing severe food shortages due to lack of electricity for refrigeration, poor storage facilities and limited access to markets.

However for many centuries, different cultures around the world …

The Public Health Impacts Of Concentrated Animal Feeding Operations On Local Communities, Michael Greger, Gowri Koneswaran

Michael Greger, MD, FACLM

Large-scale farm animal production facilities, also known as concentrated animal feeding operations (CAFOs), release a significant amount of contaminants into the air and water. Adverse health effects related to exposure to these contaminants among CAFO workers have been welldocumented; however, less is known about their impact on the health of residents in nearby communities. Epidemiological research in this area suggests that neighboring residents are at increased risk of developing neurobehavioral symptoms and respiratory illnesses, including asthma. Additional research is needed to better understand community-scale exposures and health outcomes related to the management practices and emissions of CAFOs.

The Long Haul: Risks Associated With Livestock Transport, Michael Greger

Michael Greger, MD, FACLM

The Food and Agriculture Organization (FAO) of the United Nations describes live animal transport as “ideally suited for spreading disease,” given that animals may originate from different herds or flocks and are “confined together for long periods in a poorly ventilated stressful environment.” Given the associated “serious animal and public health problems,” the Federation of Veterinarians of Europe has called for the replacement of the long-distance transportation of live animals for slaughter as much as possible to a “carcass-only trade.” In the United States, more than 50 million live cattle, sheep, and pigs and an unknown number of the more …

Environmental Impacts Of The Battery Cage Industry Depicted Through Sculpture, Amber Kraus

Independent Study Project (ISP) Collection

As the planet’s population increases, so does the demand for mass-produced food products. The result of the increase in demand has been the rapid development of the factory farming industry. A prominent component of the factory farmed by-product industry is the battery cage egg-farming scheme, which has cultivated immense amounts of ecological damage to the hens and environment involved. The damage studied includes: air and water pollution, deforestation, biodiversity loss, and fossil fuel use. The environmental damage is prevalent throughout the Australian state of New South Wales, and the public must be informed.

The visual arts were utilized as the …

College Students’ Perceptions Regarding Sensory Aspects Of Conventionally Produced And Unconventionally Produced Foods: Implications For Marketing To The Millennial Generation, Christina Crowder, Catherine W. Shoulders, K. Jill Rucker

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

Consumers vote every day on which products line the shelves of grocery stores, co-ops, and niche markets. Public unrest with regard to the environmental, animal welfare, food purity, and human health impacts of agricultural production practices have led to the rise of unconventionally produced (UP) food products. While the sales of UP foods is increasing, studies regarding the qualities of such products that impact consumer purchases have yielded inconsistent results. This study examined students’ perceptions of sensory aspects of conventionally produced (CP) and UP foods to better understand how sensory aspects impact decisions to purchase. Students reported consistent perceptions regarding …