Food Science Commons^™

Preserving Berries, Charlotte P. Brennand, Debra Proctor

All Current Publications

This publication describes kinds of berries, how to select, can, freeze, and dry them. It also gives storage and nutritional information.

Preserving Grapes, Christine Jensen, Charlotte P. Brennand

All Current Publications

This publication describes grapes, how to select, can, freeze and dry them. It gives storage and nutritional information.

Preserving Chile, Charlotte P. Brennand

All Current Publications

1. The best way to preserve chile depends on how you plan to use it and your available storage space. Frozen or canned chile is best for chile rellenos and salsas. Stews can use frozen, canned or dried chile. Dried chile has minimal storage requirements and is light-weight for taking on camping trips. Pickled chiles can be used on a relish plate or as an ingredient in other dishes.

Preserving Venison, Charlotte P. Brennand, Brian A. Nummer, Margie P. Memmott

All Current Publications

This publication describes venison and how to properly select, can, freeze, and store it.

School Health Fairs Show Potential To Improve Short-Term Learning, Marjorie Freedman

Faculty Publications

School-based health fairs, that include a variety of informational and/or “fun” booths, are examples of Level 1 interventions designed to build awareness of a health or nutritional topic or problem.1 Designing, implementing, and evaluating a health fair requires considerable resources. Yet recent examination of their efficacy in increasing knowledge is limited.2, 3 and 4 No research has been conducted on preadolescents, a group whose patterns of behavior and food choices may affect their current and future health status. Currently, almost one third of children and adolescents aged 2 to 19 are overweight or obese.5 Less than 10% of females and …

Sequence Analysis Of Leuconostoc Mesenteroides Bacteriophage Φ1-A4 Isolated From An Industrial Vegetable Fermentation, Jean Lu, Eric Altermann, Frederick Breidt, Sergei Kozyavkin

Faculty Articles

Vegetable fermentations rely on the proper succession of a variety of lactic acid bacteria (LAB) including Leuconostoc mesenteroides. L. mesenteroides initiates the fermentation, producing lactic and acetic acids, CO2, and many flavor compounds. As the fermentation proceeds, L. mesenteroides dies off and other LAB complete the fermentation. Phage infecting L. mesenteroides may significantly influence the die-off of L. mesenteroides. However, no L. mesenteroides phages have been previously sequenced and genetically characterized. Knowledge of more phage genome sequences may provide new insights into phage genomics and phage-host interactions. We have determined the complete genome sequence of L. mesenteroides phage (phi)1-A4, which …

Gaye Lynn Macdonald, Gaye Lynn Macdonald, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Gaye Lynn MacDonald worked in the school nutrition program of Bellingham Public Schools in Bellingham, Washington for 32½ years, 20 years as the program director, overseeing 23 sites offering breakfast, lunch and after school snacks. In 2002-2003, she served as president of the American School Food Service Association, representing 54,000 members.

Jerry B. Cater, Jerry B. Cater, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Jerry B. Cater retired after 11 years as Research Scientist with the Applied Research Division of the National Food Service Management Institute. She served 19 years as Director of School Food Services in Long Beach, Mississippi. While at NFSMI, she served as project manager on numerous research projects including the development of Financial Management Information System model for school nutrition programs. The model served as the basis the design of FUNDamentals, a financial management reporting software.

Applied Statistics: Experience & Cerification In Quality Assurance, Huey D. Dodson

Statistics

The composition of my senior project can be broken down into two parts. The first part of my project, without which the second could not be pursued, involved a 13 week internship at a produce processing facility where I took part in several projects varying in scope and type. The second part was to acquire certification as a Quality Process Analyst from the American Society for Quality.

This document is structured to represent the dichotomous nature of my project; the first section is dedicated to my internship experience, and the second dedicated to the certification examination preparation and completion.

How Should I Calculate And Make Additions Of Grape Concentrate To Juice, Musts And Wines?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

What Is Lysozyme And Why Is It Used In Winemaking?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

Evaluation Of Increased Vitamin D Fortification In High-Temperature, Short-Time–Processed 2% Milk, Uht-Processed 2% Fat Chocolate Milk, And Low-Fat Strawberry Yogurt, Alexa L. Hanson, Lloyd E. Metzger

Nutrition Faculty Publications

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)–processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with …

The Problem Of Antimicrobial Resistance In The Foodchain, Ciara Walsh

Reports

Antimicrobial resistance (AMR) associated with the food chain is currently a subject of major interest to many food chain stakeholders. In response safefood commissioned this report to update our knowledge of this area and to raise awareness of the issue. Its primary focus is on the food chain where it impacts consumer health. This review will inform and underpin any future action to be taken by safefood with regard to AMR.

Analysis Of Water Soluble Vitamins In Energy Drinks By Hplc, Stephen P. Sibley, Sarah E.G. Porter

Theses & Honors Papers

Reversed phase high-performance liquid chromatography with diode array detection (HPLC-DAD) was utilized to analyze the ingredients of various dietary supplements. Dietary supplements are classified by the Food and Drug Administration (FDA) as foods rather than drugs, and as such have very different labeling laws. Specifically, we tested several types of "vitamin water", 5-hour energy, and multi-vitamin supplements to determine if the advertised contents were actually present at the levels specified. Using our method, we were able to simultaneously analyze the B-vitamins present. It was determined that several of the energy drinks contained B-vitamins that were not in agreement with their …

Implementing A Solid Waste Management Diversion Program In A Conventional Cook–Serve Hospital System: A Feasibility Study, Marjorie Freedman, Irene Franklin

Faculty Publications

Americans generate over 250 million tons of municipal solid waste (trash) each year, with institutional facilities such as hospitals accounting for up to 45% of this waste. Solid waste diversion, through recycling and composting, decreases the waste sent to landfills. The objective of this feasibility study was to implement an integrated solid waste diversion program at a conventional cook–serve kitchen for a 250-bed hospital. The waste diversion program resulted in 1390 pounds of organic matter and recycling being diverted from landfills over 5 days. It is estimated that the continuing program will reduce landfill waste by 51 tons annually.

How Should I Calculate And Make Water Additions To Facilitate The Fermentation Of Red Musts?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

How Can I Estimate When To Fortify A Fermenting Juice To Achieve Desired Sugar And Alcohol Concentrations?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

What Is Saignée And How Will It Affect My Red Wine?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

How Can I Protect My Grapes And Juice From Spoilage During Transport To The Winery?, Geraldine S. P. Ritchie

Food Science and Nutrition

No abstract provided.

An Hsi Report: Food Safety And Cage Egg Production, Humane Society International

HSI REPORTS

Governments have begun legislating against cage egg production and a growing number of major food retailers, restaurant chains, and foodservice providers worldwide are switching to cage-free eggs. Extensive scientific evidence strongly suggests this trend will improve food safety. All fifteen scientific studies published in the last five years comparing Salmonella contamination between caged and cage-free operations found that those confining hens in cages had higher rates of Salmonella, a leading cause of food poisoning worldwide. This has led prominent consumer advocacy organizations, such as the Center for Food Safety, to oppose the use of cages to confine egg-laying hens.