Other Food Science Commons^™

Predictability Of Food And Wine Pairing Using A Sensory Approach, Rebeckah L. Koone

Graduate Theses and Dissertations

The purpose of this study was to explore significant differences in perception of match for a variety of food and wine styles; evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and to investigate the impact of food and wine expertise on perceived level of match. A field research design was used to explore expert recommendations of food and wine combinations to obtain broader feedback on consumer perceptions. The population consisted of a convenience sample of 248 students enrolled in a continuing education course in food and wine pairing at George …

Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee

Graduate Theses and Dissertations

During storage, the milling and physicochemical properties and eating quality of rice change, which is generally termed `aging'. Aged rice is preferred by processors, and there are attempts to develop accelerated aging process using various heat sources. In this study, the effects of various heat treatments and their influence on the milling, pasting, thermal, and cooking properties of two long-grain rice cultivars during storage were investigated using a full-factorial experimental design. Two long-grain rice cultivars, Wells and XP723, was treated with 8 different heat treatments including one control and stored at room temperature for 180 days. Heat treatments included 2 …

Farmers Markets And The Local Food System: The Case Of Gettysburg, Pennsylvania, Paul A. Di Salvo, Claire Quinn, Robin Arnold, Caroline Clark, Suzanne Englot, Andrew Mello, Julia P. Mitchell, Emily Ruhl, Rebecca Taormina, Cashin Conover, Valerie Leone, Michael Mattaini, William Patton, Elizabeth Rouillard, Nicholas Smith-Herman, Jordan Swenson, Kelly Webster, Brian Wooldredge, Randall K. Wilson

Student Publications

In order to examine and obtain a better understanding of the local food system within Adams County, Pennsylvania, this study explores the characteristics and perspectives of the customers and vendors at the farmers markets in Gettysburg, Pennsylvania. Survey findings from the Gettysburg Farmers Market and the three Adams County Farmers Markets include customer demographic information, perspectives and shopping behavior as well as vendor product information, farm size and location and preference for market management. Introductory background information on the Farm Bill and the influence of agricultural practices on the environment, human health and nutrition and the relationship between farmers markets …

Consumer Sensory Preferences And Willingness-To-Pay For Nutraceutical-Rich Fruit, Lydia Lawless

Graduate Theses and Dissertations

Health-oriented juices are prime candidates for the nutraceutical market due to their inherent healthfulness and convenience. Fruits such as açaí berries, blueberries, blackberries, black cherries, Concord grapes, cranberries, and pomegranates are rich in potentially health-supporting polyphenolics, which makes the juices of these fruits attractive for nutraceutical optimization. The compositional, sensory, and stability properties of blueberry, blackberry, and Concord grape juice blends were explored in an extended shelf-life study. Initially, 100% blueberry juice had the highest total monomeric anthocyanins (67.40 mg/100mL), 100% blackberry juice had the highest total phenolics (249.24 mg/100mL), and 100% Concord juice had the highest polymeric color (23.21%). …

Is Local Food In Your Future?: An Analysis Of The Viability Of The Local Food Movement, Jennifer A. Sliney

Pell Scholars and Senior Theses

The Local Food Movement has arisen in recent decades as a proposed solution to problems in the current food distribution system. Proponents of the movement look to solve problems such as unsustainable farming practices, greenhouse gas emissions, and unhealthy communities. Skeptics raise questions as to whether local food is truly capable of accomplishing any of those. The author proposes that as a solution, aspects of the Local Food Movement such as urban agriculture and attempts at community development should be taken more seriously in order to create a better future for the land and people alike.

The Development Of Molecular Gastronomy As A Subject Discipline At The Dublin Institute Of Technology, Roisin Burke, Pauline Danaher, Mark Traynor

Other resources

Molecular gastronomy is the study of the physical and chemical culinary transformations that occur during preparation, cooking and consumption. Molecular gastronomy differs from food science as the social, artistic and technical components of culinary and gastronomic phenomena are explored. At the Dublin Institute of Technology (DIT) the aim of developing molecular gastronomy modules is to use them as a tool to teach scientific principles to those who work in the Culinary Arts. Students and graduates can then apply their knowledge to develop and create novel dishes and food products. Scientific principles are taught, explained and demonstrated in the kitchen environment, …

An Investigation Of The Bioactivity Of Irish Seaweeds And Potential Applications As Nutraceuticals., Sabrina Cox

Doctoral

The primary goals of this research were to; identify the bioactivity of a range of edible Irish seaweeds, to examine the current technological procedures currently applied with respect to seaweed processing and in light of this information, to examine the potential of incorporating seaweeds into traditional food products in order to enhance their nutraceutical properties. Currently most Irish seaweeds are washed, dried and packaged, with little done to increase consumer appeal or interest and dried seaweed may appear inaccessible and unfamiliar to consumers. Seaweeds possess an excellent nutritional quality, such as high fibre and phytochemical content, low cholesterol and low …

Planning And Designing A Sustainable Volunteer Based Organization: The Putney Food Shelf, Annik Yvette Paul

Capstone Collection

There are many reasons why issues of food insecurity and hunger exist. Individuals, families, and households have various barriers to food security, often facing more than one at a time. Barriers include limited fixed incomes, minimum wage not equaling a livable wage, unemployment and underemployment, poverty, lack of personal transportation and/or access to public transportation, limited access to shopping areas (food deserts), and health and medical issues.

Considering the current statistics listed below, combined with the ever-increasing cost of food, more households will be struggling to meet their basic nutritional needs. Food insecurity and hunger is a problem faced by …

San Antonio High School Food Justice Program: A Handbook And Evaluation Of Edible Education, Katherine B. Tenneson

Pitzer Senior Theses

This senior environmental studies thesis explains and analyzes edible education through a food and gardening program at a continuation high school in Claremont, California. The first chapter situates the program-specific analysis by providing background information of the edible education movement, a history of the Edible Schoolyard in Berkeley, California, and an explanation of why food is a powerful teaching tool. The second chapter delineates the program by describing all of its components and compiling essential resources and teaching documents. The third chapter is based on interviews with 9 of 12 involved students and 7 teachers, and thoroughly explains the outcomes …

An Hsus Report: Food Safety Risks Associated With U.S. Horse Slaughter, The Humane Society Of The United States

Impact of Animal Agriculture

Meat originating from U.S. horses may contain residues from substances banned by the U.S. Food and Drug Administration and the European Union for use in animals intended for consumption. Phenylbutazone, for example, is commonly administered to U.S. horses and has been associated with life-threatening reactions in humans. Requiring a thorough drug history for each U.S. horse intended for human consumption may help circumvent human health risks.

Exporting United States' Whey Products To The Chinese Market, Rebecca Mellema

Dairy Science

The objective of this research project was to determine the potential for the increase of U.S. whey exports to the Chinese market. The research was gathered from various locations including the United States Dairy Export Council as well as Euromonitor International. From this research the amount of whey that the US produces was compared with the amount of whey that China imports, then analyzed to determine the increased amount that can be exported by the US to China. An analysis of the current and historical situation for dairy products in China was also included to help determine the market potential …

The New England Food System In 2060: Envisioning Tomorrow's Policy Through Today's Assessments, Margaret Sova Mccabe, Joanne Burke

Law Faculty Scholarship

This Essay analyzes how the New England states' planning processes are envisioning revitalized local, state, and regional food systems. This Essay has five parts. First, it begins with examining compelling reasons for promoting more sustainable food systems based on national and global trends, and identifies strategies for promoting regional food systems approaches with a brief introduction to the major influences on the national and New England food system. Second, it describes the states' planning efforts and their enabling legislation or source of authority.

The Essay then introduces the New England Food Vision 2060 (the Vision) an emerging discussion of food …

Cultural Diabetes, Keri E. Noll

Electronic Theses and Dissertations

Diabetes has become a cultural problem across America, but particularly in the Midwest and Southern regions. For my film, I explored these two areas and compared the food and exercise culture to one of the healthier regions, the West. Having moved from Indiana to Colorado, I used my own personal experiences to analyze why people in the Midwest struggle with diabetes and obesity at such a higher rate than those nearer to the Pacific Ocean. Through a series of interviews with close friends and observational analysis of each state, I came to learn something very important about health: our food …

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …

Agriculture And Food In Crisis: Conflict, Resistance, And Renewal [Book Review], Charles A. Francis

Department of Agronomy and Horticulture: Faculty Publications

Edited by Fred Magdoff and Brian Tokar. 2010. Monthly Review Press, New York, New York, United States. 348 p. Paperback, cloth US$ 75.00, paper US$ 18.95, ISBN-13 978-1-58367-226-6.

That doubling of food production over the next four decades will be needed to adequately nourish our human population is not news, but the incredible steps essential to achieve that goal and their political and social implications are less well reported. In this series of 16 essays edited by Fred Magdoff and Brian Tokar, several thoughtful specialists in global food issues explore the historical, biological, economic, energy, political and social dimensions of …

Supportive Weight Loss Program, Jenny Koscho Rd, Ldn, Cde

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Order Entry Privileges For Registered Dietitians: Unique Approach To Improve Patient Outcomes (Poster), Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Web-Based Order Writing: Educating Prescribers And Registered Dietitians, Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.