Food Science Commons^™

Biodegradable Active Packaging: Exploring The Antimicrobial Efficacy And Compostability Of Chitosan-Based Films, Rachel Mchugh

All Theses

The overarching purpose of this experiment is to create an active packaging component that has both antimicrobial and biodegradable properties specifically designed for poultry food products. For the scope of this study, the packaging component created would theoretically be used in conjunction with another material, such as a poultry tray which are commonly used for fresh poultry products. Based on the scope and purpose of this experiment, biopolymer films and coatings were considered after the initial literature review. Due to the goals of the packaging component, chitosan, a polysaccharide shown to have antimicrobial properties and an inherent ability to biodegrade, …

Determining The Flavor Thresholds Of Iron Sulfate And Iron (Iii) Chloride In Nonalcoholic Beer, Anne Hood

Food Science Undergraduate Honors Theses

The production of India Pale Ales (IPAs) has significantly grown within the U.S. craft beer industry, with IPAs accounting for nearly 44% of the total craft beer production by 2022. This increase in IPA production correlates with a rise in U.S. aroma hop cultivation, as IPAs typically undergo dry hopping, a process that enhances their aromatic profile. In a study conducted by Lafontaine et al., (2022), it was found that different hop cultivars can impact levels of metallic character in a final product from dry hopping. When specifically analyzing iron concentrations, it can be seen that the ranges of iron …

Effect Of Gluten-Free Ingredients Substitutions On The Antioxidant Potential Of Antioxidant-Rich Baked Goods, Shubham Gautam

Theses, Dissertations and Culminating Projects

A growing interest in functional and gluten-free products has been seen due to possible health benefits for consumers. Antioxidants inclusion can play a pivotal role in not only nutritionally providing benefits within bakery products but also help consumers in potentially mitigating oxidative stress. PURPOSE: To investigate ingredient interactions between antioxidant-rich ingredients, functional and composite flours towards antioxidant potential of the bakery products after thermal degradation. MATERIALS AND METHODS: Three antioxidant potent ingredients (cocoa, garlic powder and blueberries) were utilized with a combination of gluten-free and composite flours (brown rice, sorghum, whole wheat and cassava) to develop brownies, garlic and blueberry …

Crispy Not Risky: Effects Of Environmental Conditions On Low-Moisture Food Persistent Bacterial Pathogens, Manita Adhikari

Graduate Theses and Dissertations

Low-moisture foods (LMFs) were not historically seen as safety risks due to their ability to inhibit pathogen growth, but evidence shows pathogens can survive in LMFs long-term, causing outbreaks and recalls. Previous studies have lacked the ability to replicate real-world contamination scenarios in LMF processing environments. This research aimed to develop inoculation methods to form LMF persistent bacterial populations (LMF PBPs) and assess pathogen responses to environmental factors, culturing methods (broth vs. lawn), and matrix type and ratio. Inoculation methods tested were “direct” (combining bacterial culture and powder on a stainless-steel coupon) and “slurry” (premixing culture and powder). Matrices included …

The Efficacy Of Foam-Based Hand Sanitizers For The Control Of Enveloped And Non-Enveloped Virus Transmission, Francis Torko

Graduate Theses and Dissertations

Infectious disease transmission due to viruses such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), influenza virus, human noroviruses (HuNoV), and hepatitis A, can occur via person-to-person contact or contaminated surfaces. Effective hand hygiene, including hand washing and use of hand sanitizers, is considered a critical tool for the control of infectious disease transmission, as recommended by the United States Centers for Disease Control and Prevention and the World Health Organization. However, while research on hand washing efficacy is well-documented, research on hand sanitizer efficacy, particularly for foam-based products, remains limited. This research addressed critical gaps in the area of …

Polyphenol-Protein Interactions In Pigmented Cereals – A Clean-Label Approach To Tailor Starch Viscosity, Annegret Jannasch

Graduate Theses and Dissertations

Viscosity plays an important role in the food industry as it affects the quality, processing stability, and shelf-life of food and impacts physiological responses such as satiation and satiety. Greater viscosity reduces food intake by increasing the perception of satiety, primarily by delaying gastric emptying and increasing tactile stimulation. Starch is commonly added to food products as a viscosifying ingredient, which often involves chemically modifying the starch via cross-linking, to enhance its resistance to high shear, temperature and acidity. However, chemically modified starches are not “clean-label” ingredients due to the use of toxic chemicals. Therefore, further exploration is needed to …

Negotiating Food Security, Maria Cudowska

Journal of Food Law & Policy

In the United States and worldwide, nutrition and food emerge as both high-profile public policy targets and as fundamental aspects of the right to self-determination. This Article examines how national security impacts food security in the United States. It explores conflicts and synergies between municipal, state, and federal law developments related to the right to food and investigates recent developments in how those commitments have been negotiated. The challenge and nebulous justiciability of the right to food can be in part attributed to existing global and national systems, which include supply chains, welfare programs, and foreign investment in the U.S. …

Identification Of Antigens For Food Allergy And Food Allergen Detection, Ellenor Sell

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Antibody-based allergen testing is an essential part of allergen management in the food industry. These methods directly detect one or more molecules of the allergenic foodstuff (target’ molecule(s)) and the presence of the allergenic foodstuff is inferred. The identity of these target molecules is crucial to the performance of the method and the interpretation of results. The goal of this study was to develop protein/antibody capture methodology for the identification of antibody binding partners using mass spectrometry.

This study is broken down into three separate projects: the characterization of the antigen-antibody complexes present in sandwich ELISAs, LFDs, and human sera. …

Comparisons Between Traditional And Gluten-Free Cookies In Sensory Attributes, Acceptance, And Evoked Emotions, Eniola Ola

Graduate Theses and Dissertations

The rise in food allergies and intolerances, notably conditions like Celiac disease, as well as a general shift of consumers to a more health-conscious lifestyle has significantly increased the demand for gluten-free products. Consumers increasingly seek gluten-free products, yet these alternatives often face challenges in replicating the sensory qualities of traditional gluten-containing foods. This study explores the sensory attributes, emotional responses, and labeling impacts on consumer perception of gluten-free and gluten-containing cookies. The main objective of this thesis was to address the gap in research on sensory evaluation of gluten free foods, specifically in terms of commercially available products. The …

Variations In Sensory And Emotional Responses To Gluten-Containing And Gluten-Free Cookie Products Under Blind And Labeled Conditions, Eniola Ola, Han-Seok Seo

Food Science Faculty Publications and Presentations

The gluten-free food market is expanding rapidly. However, consumer acceptance and emotional responses to gluten-free food, especially commercially available products, have received relatively underexplored. This study aimed to determine how consumer perceptions, acceptance, and emotional responses differ between gluten-containing (C) and gluten-free (F) chocolate chip cookies from three brands under both blind and labeled conditions. In the labeled condition, 84 participants without celiac disease evaluated 3 F cookies labeled "gluten-free" and 3 C cookies presented without claims on a plain white card. In the blind condition, they tested the six cookies without labels. Participants provided hedonic ratings, Just-About-Right (JAR) ratings, …

Survival, Biofilm Formation, And Control Of Foodborne Pathogens In Hydroponic Systems, Sai Rithin Reddy Kothur Thirupathi

Theses and Dissertations

The growing global population and increasingly unpredictable weather patterns have intensified the demand for sustainable food production methods. Hydroponics, a form of Controlled Environment Agriculture (CEA), has gained attention as a viable solution due to its efficient use of resources such as land and water. Although hydroponic systems are perceived as safer alternatives to conventional farming, recent foodborne outbreaks associated with these systems have raised significant public health concerns. This thesis research investigated the food safety risk in hydroponic, particularly the survival and persistence of foodborne pathogens. Chapters I and II provide a comprehensive overview of hydroponics and the microbial …

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 …

State Case Count As An Indicator Of Successful Multistate Outbreak Investigation, Lorisa M. Pennell

Capstone Experience: Master of Public Health

Background/Objectives: Shiga-Toxin producing Escherichia coli (STEC) is a contaminant found in multiple food types and causes multistate outbreaks due to the industrialization of food production. In this report I examine the differences in outbreaks categorized by the regulating agency responsible in outbreak prevention and compare outbreak case counts when organized by positive outbreak investigation and response outcomes.

Methods: STEC Multistate outbreak data was obtained from the Center for Disease Control’s National Outbreak Reporting System (NORS) for outbreaks occurring from 2006-2023. Outbreaks were organized into those regulated by either the US Food and Drug Administration (FDA) or the US Department of …

Comparison Analyses Of Consumer Acceptance, Evoked Emotions, And Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products, Shaelyn Frauenhoffer, Eniola Ola, Suzanne Jervis, Susan E. Gauch, Han-Seok Seo

Food Science Faculty Publications and Presentations

The demand for gluten-free products has increased significantly over the past few decades. This study aimed to determine differences in consumer acceptance, emotional responses, and purchase intent between gluten-containing versus gluten-free chocolate chip cookies. Twelve commercially available chocolate chip cookie products from 11 brands were evaluated, including 7 gluten-free and 5 gluten-containing options. Eighty-nine participants without celiac disease took part in this 2-day study, evaluating six cookies per day. Participants rated sensory acceptance (appearance, flavor, texture, and overall liking) using a 9-point hedonic scale and evaluated specific sensory attributes (chocolate flavor, sweetness, chewiness, and hardness) using a 5-point just-about-right (JAR) …

Crónicas De Gastronomía Ancestral De La Provincia De Ubaté (Cundinamarca), Johanna Andrea Gil Palacios, Nancy Milena Valiente Triana, Nohora Liliana Agudelo Rodríguez, Carlos Alfonso López Urquina, Cristian Ballén Guarín, John Henry Vásquez Calderón

Institucional

Este libro es un viaje maravilloso que conduce al lector a comprender la estrecha relación entre territorio y gastronomía. Cada accidente geográfico representa un reto de sus pobladores que potencia su creatividad para sobrevivir e implica el esfuerzo para que broten frutos que se puedan llevar a la mesa, en sendas preparaciones que se van heredando entre generaciones. Las personas cuentan llenas de orgullo las gestas que han vivido en torno a la comida, las reuniones familiares, las fiestas patronales, y las convierten en la mejor vitrina de su identidad y la celebración de las cosechas. Es un verdadero placer …

Cutting Waste In Tupper's Restaurant, Logan Salvator, Christien Merritt, Lily Amaral, Erik Dukes

Earth Day Symposium on Climate and Sustainablity

No abstract provided.

A Systematic Review And Meta-Analysis Of Chemical Sanitizer Efficacy Against Biofilms Of Listeria Monocytogenes, Salmonella Enterica, And Stec On Food Processing Surfaces, Allyson N. Hamilton, Sarah L. Jones, Christopher A. Baker, Xinya Liang, Adam Siepielski, Ashlynn Robinson, Gayatri R. Dhulappanavar, Kristen E. Gibson

Food Science Faculty Publications and Presentations

Chemical sanitizers are applied to food processing surfaces to inactivate bacterial pathogens. Pathogen type, surface type along with sanitizer type, concentration, and contact time are important factors potentially impacting sanitation efficacy. Numerous studies on chemical agents and lab-generated biofilms have been published; however, cross-study comparisons can be difficult. A systematic literature review (SLR) and meta-analysis were conducted to evaluate chemical sanitizer efficacy against Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli (STEC) within lab-generated biofilms on food contact surfaces (FCSs). The SLR included 13 peer-reviewed articles published between 2000 and 2020. Sanitizer concentration, type, contact time, surface type, and …

Building Climate Resilience Through Food Recovery, San Diego Regional Climate Collaborative, Alexander Pourfard, Aranza Ruvalcaba

San Diego Regional Climate Collaborative

In an effort to combat GHG emissions from food waste, California passed Senate Bill 1383 (SB 1383) into law in 2016. The bill contains key provisions aimed at increasing edible food recovery. By rescuing food that would otherwise go to the landfill, California entities have been able to help save precious food and advance sustainable solutions to address climate change in their local communities. Since the food recovery requirements took effect in January of 2022, over 217,000 tons of unsold food have been recovered annually, providing more than 700 million meals to food-insecure Californians.

Highly Targeted Metabolomics Coupled With Gene Expression Analysis By Rt–Qpcr Improves Beef Separation Based On Grass, Grain, Or Grape Supplemented Diet, Lucas Krusinski, Chloe Castanon, Rosalee S. Hellberg, Isabella C. F. Maciel, Muhammad Ahsin, Stephan Van Vliet, Jason E. Rowntree, Jennifer I. Fenton

Food Science Faculty Articles and Research

The objective of this study was to use a multi-omics (i.e., gene expression quantification, metabolomics, and fatty acid [FA] profiling) approach to separate and authenticate beef from three different dietary groups. In this 2-year study, Red Angus steers (n = 54) were randomly allocated to one of three treatments: (1) complex biodiverse pasture (GRASS), (2) total mixed ration (TMR) in feedlot (GRAIN), or (3) TMR in feedlot supplemented with 5% (dry matter) grapeseed extract for the last 30 days (GRAPE). FAs were measured by gas chromatography-mass spectrometry (GC–MS), secondary metabolites were identified using ultra-high-performance liquid chromatography tandem mass spectrometry …