Food Science Commons^™

The Spice (Sustainable, Physics-Inspired Culinary Education) Lab – A Digestible Few-Nexus Educational Platform, Carla Ramsdell

National Collaborative for Research on Food, Energy, and Water Education (NC-FEW)

The SPICE (Sustainable, Physics-Inspired Culinary Education) Lab is a unique educational platform that enables participants from a wide disciplinary background to engage and become literate in the unique connections between food, energy and water. This small but mighty space allows for outreach education in many formats, including formal college courses, university-centered hands-on activities and public outreach.

The work performed in this space fills a unique need in the FEW-Nexus education opportunities because it is adaptable to many learners and learning opportunities and its focus on kitchen science makes these concepts approachable which can later be expanded to understand other critical …

Impact Of Fresh-Cut Onion Types And Flavonoid Profiles On The Survival Kinetics Of Foodborne Pathogen During Refrigerated Storage, Veerachandra Yemmireddy, Matthew Mancias

School of Earth, Environmental, & Marine Sciences Faculty Publications

This study investigated the effect of onion flavonoid profiles on the growth, survival, and/or death kinetics of foodborne pathogens in fresh-cut onions at 4 °C. Fresh-cut white, yellow, red, and sweet onions were inoculated with separate four-strain cocktail(s) of nalidixic acid-adapted Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes achieving a 4 to 5 log CFU g−1. The samples were stored in clam shell containers at 4 °C and 70 ± 2 % relative humidity for 14 days. Additionally, flavonoid profiles were determined on uninoculated control samples stored under similar conditions using standard chromatography techniques, with quercetin derivatives identified as …

Protein Digestibility Impacted By Bacillus Coagulans, Pasteurization And Protein Source In Ready-To-Drink Protein Beverages, Samantha L. Bass, Samantha L. Bass

Master's Theses

The goal of this study was to assess how to maximize the digestibility of protein in protein beverages utilizing various protein sources, differing temperature/storage combinations, and the addition of probiotics (Bacillus coagulans). The protein sources used included 3 milk proteins and 2 plant protein sources (micellar casein, milk protein concentrate, reduced-calcium milk protein concentrate, pea protein isolate, and soy protein isolate). Soy protein isolate was chosen because it is readily available and commonly used as a plant protein alternative. Pea protein isolate was chosen because it is a non-allergen, and similarly, it is readily available. Milk protein concentrates …

Comparison Of Caregiver-Reported Dietary Intake Methods In Zellweger Spectrum Disorder, Mousumi Bose, Nancy L. Von Thun, Adrian L. Kerrihard, Melisa L. Lopez, Chelsea I. Donlon, Alyssa K. Smolen, Nicole P. Fontes

Department of Nutrition and Food Studies Scholarship and Creative Works

Background/Objectives: Zellweger spectrum disorder (ZSD), a rare genetic disease characterized by defects in peroxisome biogenesis, results in dysfunction of all organ systems, including feeding difficulties, gastrointestinal bleeding, and reduced overall growth. Despite this nutritional impact, no published studies have assessed dietary intake in ZSD. The purpose of this study was to determine nutrient intake in individuals with ZSD or a related peroxisomal disorder using two methods of dietary assessment as provided by family caregivers. Methods: Family caregivers participated in multiple 24 h dietary recall interviews and completed 3-day food records for their child with ZSD or a related single-enzyme peroxisomal …

Impact Of Polysaccharides On Advancing Plant-Based Meat Alternatives, Prashant Dahal, Clifford Hall, Srinivas Janaswamy

Dairy Science and Food Science Faculty Publications: 2022 to Present

Plant-based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability. However, there are challenges in simulating desirable appearance, texture, and flavor using only plant-based protein sources. Polysaccharide addition during the formulation and texturization of plant proteins can improve the physi- cochemical and sensory properties of texturized protein products. In this regard, a clear understanding of the fundamental properties of polysaccharides is essential for transforming plant proteins into fibers or nonfilamentous protein aggregates. Enhancing water-holding capacity, gelation, and binding functionality is crucial for overcoming structural and textural …

Dairy & Food Science News, March 2025, Department Of Dairy And Food Science

Dairy & Food Science News

Message from the Department Head
Faculty & Staff Updates
Department Faculty Earn Awards
Midwest Regional Dairy Challenge Competition hosted by SDSU
Small-Scale Dairy Processing Project
Recruitment Updates & Opportunities
Recent Activity
Alumni Mentorship Program
SDSU Food Science Research in the News
Student Updates
Events & Calendar

Modified Atmosphere Packaging And Melatonin Application Alleviates Chilling Injury In ‘Fuyu’ Persimmon Fruit By Reducing Ethylene Production, Mitigating Ros Accumulation, And Maintaining Antioxidant System, Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Andrew Woodward, Eben Afrifa- Yamoah

Research outputs 2022 to 2026

Sweet persimmon ‘Fuyu’ is highly sensitive to chilling injury (CI), which shortens its storage life. The aim of this study was to assess the effect of melatonin (MLT) dip treatment (100 µmol L−1), modified atmosphere packaging (MAP), and combined application of MLT and MAP on reduction of CI in ‘Fuyu’ persimmon fruit at 0 ± 1 °C up to 60 days. An untreated group of ‘Fuyu’ persimmon fruit was used as a control. The combined application of MLT and MAP significantly reduced CI incidence and index on both peel and flesh of persimmon fruit. This treatment also resulted in lower …

Beyond Nutrition: Exploring Immune Proteins, Bioactive Peptides, And Allergens In Cow And Arabian Camel Milk, Manujaya W. Jayamanna Mohottige, Angéla Juhász, Mitchell G. Nye-Wood, Katherine A. Farquharson, Utpal Bose, Michelle L. Colgrave

Research outputs 2022 to 2026

Bovine milk has dominated the dairy segment, yet alternative milk sources are gaining attention due to perceived superior health benefits, with immune proteins and bioactive peptides (BPs) contributing to these benefits. Fractionation affects protein recovery and composition. Here, the cream fraction resulted in the highest yield of proteins, identifying 1143 camel and 851 cow proteins. The cream fraction contained a significantly higher concentration of immune system-related proteins. Straightforward filtration and protein precipitation methods achieved average BP detections of 170 and 177, compared to 31 by a solvent-solvent extraction method. Considering potentially allergenic proteins, 53 (camel) and 52 (cow) were identified. …

Arkansas Soybean Research Studies 2023, Jeremy Ross

Arkansas Agricultural Experiment Station Research Series

The 2023 Arkansas Soybean Research Studies includes research reports on topics pertaining to soybean across several disciplines from breeding to post-harvest processing. Research reports contained in this publication may represent preliminary or only data from a single year or limited results; therefore, these results should not be used as a basis for long-term recommendations.

Several research reports in this publication will appear in other University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station publications. This duplication is the result of the overlap in research coverage between disciplines and our effort to inform Arkansas soybean producers of the research …

Arkansas Soybean Performance Tests 2024, J. F. Carlin, R. D. Bond, T. C. Swanson, J. C. Mccoy

Arkansas Agricultural Experiment Station Research Series

Soybean variety and strain performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program. The tests provide information to companies developing varieties and/ or marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for soybean producers.

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.

The Majority Of Usu Students Lack Adequate Access To Food, Janna Cook, Sarah Makar

Research on Capitol Hill

13% of households in Utah were considered food insecure at some point in the year 2023.

Specific Bacteria In Commercial Cheddar Cheese Can Cause Rubbery Texture And Poor Taste, Jordan Bond

Research on Capitol Hill

Unexpected pH changes often lead to a rubbery texture, off flavor and poor taste in commercially produced Cheddar, negatively affecting the quality of the cheese. Use of fast-acid producing (thermophilic) starter cultures in cheese manufacture is becoming common. 

Our goal was to discover the cause(s) for this pH variation. Knowing what causes pH changes will save Utah cheese manufacturers’ money, allowing them to pass the savings on to consumers and reduce waste. We posit that excessive use of fast acid producing thermophilic bacteria (S. thermophilus) can be the cause for pH variation.

Consumer Acceptance Of Gene-Edited Food: The Role Of Knowledge, Trust, And Information, Anubrata Deka, Syed Imran Ali Meerza, Amalia Yiannaka

Cornhusker Economics

The research aims to assess consumer preferences and attitudes toward CRISPR applications in the food sector and estimate consumer willingness to pay for a food product developed using CRISPR technology to enhance food safety and confer health benefits. Additionally, the research assesses the impact of information provision on perceptions, attitudes and willingness to pay. Specifically, we consider the potential effect of both the nature of information provided (i.e., whether it emphasizes the differences between GM and CRISPR technology or not) and the delivery format (i.e., text versus video) used to present content-equivalent information. In this context, we also assess consumer …

Effect Of Multispecies Swards On The Fat Composition And Oxidative Stability Of Milk From Dairy Cows In Mid-Late Lactation, Samuel Rapisarda, Kate M. Mccarthy, Tommy M. Boland, Helen Sheridan, Frank J. Monahan, Finbar J. Mulligan, Graham O'Neill, Nissreen Abu-Ghannam

Articles

Multispecies swards have been recognized as more sustainable than traditional ryegrass systems, in addition to providing a range of phytochemicals to the ruminant diet. In this regard, polyphenols may be linked to higher levels of bioactive fatty acids in milk and enhanced nutraceutical properties in dairy products. This study compares the fat composition and oxidative stability of milk produced by cows fed on multispecies swards (MULTI) with milk from two conventional swards [a perennial ryegrass monoculture (PRG) and a mixture of perennial ryegrass and white clover (PRG + WC)] during the Irish summer. Milk from cows fed on MULTI had …

Lisa Rogers, Lisa Rogers, Institute Of Child Nutrition

Oral History Project (all interviews)

Lisa Rogers is a native of of Tennessee. Lisa’s professional journey includes roles in advertising, library services, and recruitment prior to getting into child nutrition. Lisa joined the Institute of Child Nutrition as a Library Specialist, eventually becoming the Associate Director of the Training Division. Lisa retired on June 30, 2023.

Tailor-Designed Oxalic Acid-Crosslinked Poly(Vinyl Alcohol)/Chitosan Biodegradable Films For Active Food Packaging Applications, Reem Hazem Fathy Anwar Elaasar

Theses and Dissertations

Food packaging plastic waste is posing great threats to ecosystems, human health, and the planet's overall sustainability; therefore, research has been directed towards the fabrication of biodegradable food packaging materials. In this study, active and biodegradable oxalic acid (OA) crosslinked poly(vinyl alcohol) (PVA)/chitosan (CS) composite films of different weight ratios were synthesized via the solvent casting technique and their food packaging properties were investigated. Owing to its water resistance and antibacterial superiority, the composite film with the ratio of OA chemically crosslinked PVA/CS 80:20 was elected to be coated with green tea extract (GTE) to ameliorate its antibacterial and antioxidant …

Postharvest Melatonin Application Attenuates Browning, Delays Softening, And Maintains The Antioxidant Potential Of Jackfruit Bulbs, Jashanpreet Kaur, Zora Singh, Muhammad Sohail Mazhar, Hafiz Muhammad Shoaib Shah, Eben Afrifa-Yamoah, Andrew Woodward

Research outputs 2022 to 2026

Although the impact of postharvest melatonin (MLT) application in extending the storage life of horticultural produce has been widely studied, its effect in jackfruit remains unknown. This investigation evaluates the influence of MLT dip application (0, 0.05, 0.1, and 0.2 mM) on browning, softening and oxidative stress in cold-stored jackfruit bulbs over a period of 20d. All MLT treatments reduced browning index and oxidative stress, while activities of browning-related enzymes were comparatively lower in the 0.1 mM MLT treatment. Treatment with 0.2 mM MLT maintained elevated levels of antioxidants as compared to control. Higher bulb firmness, total pectin and cellulose …

Prospects For Enriching A Balanced Diet Of Fish Using Proteins And Enzymes From The Fungus Aspergillus Oryzae, Khusan N. Niyozov, Kuchkor O. Dodaev, Zakhro R. Akhmedova, Munavvar A. Yakhyayeva

CHEMISTRY AND CHEMICAL ENGINEERING

The aim of the work is to create a technology for producing protein-rich compound feed that improves digestion processes and enriches the composition of balanced fish feed. The prospects for enriching a balanced fish diet are achieved by using proteins and enzymes of Aspergillus Oryzae fungi. The fungi produced an enzyme preparation containing protease, α-amylase. The preparation was tested for converting locally produced fish feed with an increased carbohydrate content of up to 77%, respectively, with a reduced protein content of 14.5-16.5%, while creating, for example, a favorable pH value. It was found that the activity of the α-amylase enzyme, …

Understanding The Relationship Between Food And Connection To God, Angela M. Hall

Doctoral Dissertations and Projects

A person’s relationship with God is a personal one, as is the choice of the food we eat. Today we see more and more people struggle with unhealthy relationships with food. And our relationship with food affects more than just our physical health. Food and diet can play a role in how we hear from God. The present qualitative study aimed to understand the relationship between food and connection to God. Specifically, this study aimed to explain lived experiences with food and if diet affected connection to God. A total of twelve Christian, adult men and women participated in 1:1 …