Food Science Commons^™

Growing South Dakota (Winter 2025), College Of Agriculture, Food And Environmental Sciences

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

[Page] 2 Native Plant Initiative on a mission
[Page] 4 Gees give back
[Page] 7 Christensen named assistant dean
[Page] 8 Fennell honored in plant biology
[Page] 9 New ag communication faculty
[Page] 10 SDSU Extension awards
[Page] 12 Veterinary medicine class welcomed
[Page] 13 Coulter honored
[Page] 14 National beef award winners
[Page] 15 Department celebrates 100 years
[Page] 16 Southeast Research Farm growing
[Page] 18 Saving the flock
[Page] 22 Energize conference inspires
[Page] 24 BeefSD helping producers
[Page] 25 SDSU Extension retirements
[Page] 26 New food safety testing service
[Page] 27 Bringing back bison
[Page] 28 Jackrabbits …

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.

Carbohydrate Counting: Traditional Filipino Food Lists For Management And Prevention Of Diabetes Mellitus, Ashwini Wagle

Open Educational Resources

The Carbohydrate Counting tool was created to address the specific dietary needs of the Filipino population. It is an original intellectual work by Ashwini Wagle, Ed.D., MS, RD, Chair of the Department of Nutrition, Food Science, and Packaging at San Jose State University (SJSU).

The development of this tool was made possible through the collaboration and support of several contributors. Serena Starr, MS; Justine Martinez Cuaresma, MS, RD; Nazli Goudarzi, MS; Leah Olaivar; and Joe Johnston—a graduate student in the Department—played integral roles in the project. Their contributions included verifying the authenticity of traditional foods, designing culturally appropriate meal plans, …

Beyond The Byproduct: Exploring Approaches For The Sustainable Valorization Of Underutilized Food Streams, Ian Phillip Israelsen

Graduate Theses, Dissertations, and Problem Reports (ETD)

Commercial food processing creates side-streams that are often underutilized yet hold significant potential for valorization into value-added products for consumer use. This study investigated and compared potential protein recovery and lipid removal potential from buckwheat (BW; Fagopyrum esculentum Moench), brewer’s spent grain (BSG), and coffee silverskin (CSS) using a one-step solvent defatting and a pH-shift protein extraction method. The extraction efficiency yields of extracted protein from CSS were significantly lower than all other samples (p < 0.05). The defatted BW had the highest extracted protein content of all samples (p < 0.05). The sizes of the proteins in the starting materials were observed using LDS-PAGE. These sizes were consistent with published values and were mostly unchanged by defatting or the pH-shift process. The presence of 13S globulins and 2S albumins was confirmed under reducing conditions. Protein extracted from all native samples had lower total free essential amino acids than the starting materials. Native CSS and extracted protein followed this trend, but in defatted CSS and respective extracted protein samples, the extracted proteins had higher free essential amino acid content than the starting materials, sometimes of twofold or greater (p < 0.05). After defatting, the percentage of lipids recovered compared to the original lipid content of the samples was measured. The crude fat content of native and hexane-defatted BW flour was higher than BW flour defatted with ethanol (p < 0.05). The lipid extraction efficiency of all samples ranged from 4.6 ± 1.26%–43.20 ± 14.21%. The mass of the native and defatted starting materials were recorded at each step of processing, with reasonable losses assessed. The major non-polar lipid classes in each starting material were separated using thin-layer chromatography. All samples also displayed the presence of polar lipids. When comparing starting materials, BW and BSG was the most effective for protein extraction, and BSG has the most promise for lipid removal and potential for upcycling. All the examined starting materials show promise for use in food supplementation, especially as native flours. These products are plentiful and considered underutilized or side-stream products.

Modeling Wild Rice Bed Health: A Dual Metric Approach For Bed Strength And Invasive Impact, Seth Sisneros-Martinez

Journal of Earth and Life Science

Wild rice (mannoomin; Zizania palustris) is an aquatic grain that grows in slow-moving rivers and shallow bays throughout northern Minnesota. In Headquarters Bay on Leech Lake, wild rice has served as a cultural staple for Indigenous communities for centuries. However, its population has declined in recent years due to multiple environmental issues. One potential contributor is Eurasian watermilfoil (Myriophyllum spicatum; EWM), an invasive species that forms dense mats capable of outcompeting native aquatic vegetation, including wild rice. EWM was first recorded on the southern shoreline of Leech Lake in 2005 and has since become widespread. This study …

Effects Of Starter Cultures On The Metabolite Profile, Antioxidant Activities, And Anti-Aging Properties Of Tapuy Lees, Edward Kevin B. Bragais, Paul Mark B. Medina

Biology Faculty Publications

The Philippine rice wine (tapuy) and tapuy lees making process utilizes bubod, the traditional starter culture. The bubod contains variable number and species of microorganisms and influences the physical and chemical properties of tapuy and tapuy lees, resulting in inconsistent quality products. Hence, improvement and standardization of local starter culture are significant. Here, we examined the effects of well-defined starter cultures (Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC)) and bubod on the metabolite profile, antioxidant, and anti-aging activities of tapuy lees. Our results showed the presence of polyphenols (102.36 ± 2.84 to 173.92 …

Instructions For Authors, Discovery Editors

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

No abstract provided.

Effects Of Storage Conditions On The Composition, Physical Properties, And Functionalities Of Peas And Lentils, Fatimah Alsaeed

Electronic Theses and Dissertations

Peas (Pisum sativum L.) and lentils (Lens culinaris) are nutritionally rich pulses valued for their high protein, fiber, and starch content. Although their composition and health advantages are widely known, little is known about the effects of long-term storage on their functional qualities and nutritional value. The purpose of this study was to investigate the impact of storage conditions and duration on the proximate composition, physical attributes, and techno-functional traits of lentils and peas. Storage conditions included bin (BIN; -30 to 41°C, 20–98% RH), non-environmentally controlled warehouse (NECW; -23 to 32°C, 25–84% RH), and environmentally controlled warehouse (ECW; 19–21°C, 50–53% …

Innovative Approaches To Enhancing The Functional Properties Of Dairy Products: Evaluating Water Hydration Effects On Fat-Free Mozzarella Baking Performance And Impact Of Hyaluronic Acid On The Functional Properties Of Milk, Suresh Ganpatbhai Sutariya

Electronic Theses and Dissertations

In recent years, the dairy sector has experienced a significant rise in the healthy eating trend, with consumers increasingly seeking products that are fat-free, free from added sugars, and high in protein. Additionally, specialized health dairy items enriched with functional ingredients such as probiotics, prebiotics, and bioactive peptides are gaining traction for their added health benefits. This dissertation covers three studies in two domains: the first on water hydration's impact on fat-free mozzarella baking, and the second on the influence of hyaluronic acid, and its combination with kappa-carrageenan, on the physical properties of milk. One such product, Fat-free mozzarella is …

Adaptation For Whom? Understanding The Impacts Of Dyke Policies On Small-Scale Farmers In Ca Mau Province Of Vietnam, Nguyen Minh Quang, Nguyen Van Minh, Nguyen Vo Chau Ngan, Martha B. Lerski

Publications and Research

Low-lying deltas worldwide are extremely vulnerable to sea-level rise. As the risks of climate-induced flooding become increasingly clear, the thirst for infrastructure-driven adaptation increases. This highlights a patent need to understand the impacts of engineering adaptation solutions, especially those targeting built structures such as dykes and sluices, on farmers from a bottom-up, farmer-centred perspective. The study addresses this call by examining cases where dyke policies, while successful in some dimensions, have undermined small-scale farmer livelihoods in Ca Mau ― Vietnam’s southernmost rural province. It identifies areas in need of attention and adds empirical data related to this group of farmers. …

Jbs’S Initial Public Offering: Threats To Environmental And Human Rights, Kayla Thompson

Indiana Journal of Law and Social Equality

This paper centers around the decision to be made regarding JBS, the world’s largest meat company, wanting to list shares on the New York Stock Exchange (NYSE), and the environmental and social impacts that could result from the Security and Exchange Commission’s (SEC) approval. JBS has been at the center of various controversies over the last several years, including sourcing cattle from ranches acquired through illegal deforestation, engaging in greenwashing practices, incorrectly reporting greenhouse gas emissions, and engaging in human rights abuses. Many environmental groups have filed complaints with the SEC concerning JBS’s bid to list on the NYSE. The …

Decreasing Food Waste In Home Kitchens By Increasing Food Literacy, Thao Rich

Student Publications

In a world that produces enough food for all of its occupants, a staggering amount of it bypasses empty stomachs and goes into landfills every day. There it sits in a plastic bag, which delays decomposition and increases the harmful greenhouse gas emissions. There are numerous reasons for the inequitable distribution of food ranging from politics to logistics, but the fact is that each person can make a dent in reducing their carbon footprint by simply reducing the amount of food they place in the trash each week. Food waste reduction is a small goal that requires no additional spending, …

How Can University-Community Partnerships Strengthen Food Literacy To Improve Food Access And Food System Resilience In Rhode Island?, Jocelyn Furtado

Student Publications

Nearly two out of every five households in Rhode Island experience difficulties accessing adequate and nutritious food, falling into the category of food insecure. While it is not the responsibility of a sole organization to reverse this complex systemic issue, collaborative efforts are a step toward combating food insecurity and systems resilience through improving food literacy. When accomplished within a community, adequate food literacy can combat food insecurity. To the same effect, food insecurity may cause a lack of food literacy.

To hone in on the relationship of food literacy as it relates to food insecurity and food systems resilience, …

Contents, Discovery Editors

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

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 26 2025, Several Authors

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

No abstract provided.

Featured Faculty Mentor/Student Team, Kelly Loftin, Eva Berryhill

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

No abstract provided.

Field Performance Evaluation Of Selectively Bred Eastern Oyster Lines In New Jersey And Rhode Island, Seraphina Satkowski

Open Access Master's Theses

Eastern oyster aquaculture has increased steadily over the last three decades, but the industry has yet to achieve its full potential. In the Northeast USA, production is limited in part by a lack of high performing stocks suited to the geographically broad and heterogenous growing environments. For this study, hatchery lines from Maine, New York, and New Jersey as well as crosses between each hatchery line and the selectively bred Northeast high survival (NEHÒ) line, were deployed at oyster farms in Rhode Island and New Jersey for performance evaluation. Replicate bags of each line were stocked and maintained according to …

Impacts Of Utilizing Reverse Osmosis Concentrate On Mashing, Fermentation, And Water Use In Bourbon Whiskey Production, Ryan C. Sarhan

Theses and Dissertations--Biosystems and Agricultural Engineering

This thesis addresses the feasibility of reusing reverse osmosis concentrate (ROC) in the bourbon whiskey fermentation processes. Initial work compared laboratory-scale mashing and fermentation methods, demonstrating that simultaneous saccharification and fermentation reliably reflects industrial-scale processes, with lower complexity and process time. Building upon this, laboratory and distillery-scale experiments demonstrated that reusing ROC in the mashing and fermentation steps does not negatively impact ethanol yields. ROC produced by systems with a water softener was found to significantly increase mash rheology, suggesting a need for potential process adjustments. Softened ROC also altered the production of flavor-influencing volatile congeners. Under worst case conditions, …

Development Of Non-Destructive Methods For The Detection And Quantification Of Gluten Sources In Foods, Adewale Abiola Oloyede

Theses and Dissertations--Biosystems and Agricultural Engineering

Cross-contamination of food with gluten-rich grains such as wheat, barley, and rye remains a significant challenge in gluten-free food production, posing health risks to individuals with gluten-related disorders. Traditional detection methods are often time-consuming and labor-intensive, highlighting the need for rapid and reliable alternatives. This study investigates the use of hyperspectral imaging (HSI) combined with machine learning (ML) and deep learning (DL) techniques for the detection and quantification of gluten contamination in grain-based foods through three main approaches: (i) classification of gluten source contaminants in gluten-free flour, (ii) quantification of gluten content from wheat, rye, and barley flours, and …

The Impact Of Solvent Extraction And Enzyme-Assisted Extraction On The Yield And Quality Of Black Soldier Fly Larvae (Hermetia Illucens) Oil, Achini Madushani Mannawa Arachchige, Mark Williams, W. M.A.D.Binosha Fernando, Weeraya Karnpanit, Jane Lumanlan, Vijay Jayasena

Research outputs 2022 to 2026

The increased interest in black soldier fly larvae (BSFL) oil is driven by its beneficial fatty acid composition, leading to the development of effective extraction methods. This study evaluated the impact of solvent extraction (SE) and enzyme-assisted extraction (EAE) on the yield and quality of BSFL oil. SE using hexane, petroleum ether, isopropanol, and ethanol after 6 hr of extraction resulted in higher yields compared to EAE using alcalase, papain, and trypsin after 24 hr, with the highest yield recorded for petroleum ether (33%), followed by isopropanol (30%). Isopropanol extraction demonstrated the highest antioxidant activity (77%). The results indicated a …