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Food Science (food + science)
Selected AbstractsPERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008ALEJANDRA FLORES ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source] Application of Atomic Force Microscopy as a Nanotechnology Tool in Food ScienceJOURNAL OF FOOD SCIENCE, Issue 4 2007Hongshun Yang ABSTRACT:, Atomic force microscopy (AFM) provides a method for detecting nanoscale structural information. First, this review explains the fundamentals of AFM, including principle, manipulation, and analysis. Applications of AFM are then reported in food science and technology research, including qualitative macromolecule and polymer imaging, complicated or quantitative structure analysis, molecular interaction, molecular manipulation, surface topography, and nanofood characterization. The results suggested that AFM could bring insightful knowledge on food properties, and the AFM analysis could be used to illustrate some mechanisms of property changes during processing and storage. However, the current difficulty in applying AFM to food research is lacking appropriate methodology for different food systems. Better understanding of AFM technology and developing corresponding methodology for complicated food systems would lead to a more in-depth understanding of food properties at macromolecular levels and enlarge their applications. The AFM results could greatly improve the food processing and storage technologies. [source] Comprehensive Reviews Food Science and food SafetyJOURNAL OF FOOD SCIENCE, Issue 7 2003Article first published online: 20 JUL 200 First page of article [source] Comprehensive Reviews Food Science and food SafetyJOURNAL OF FOOD SCIENCE, Issue 7 2003Article first published online: 20 JUL 200 First page of article [source] Concise Reviews and Hypotheses in Food ScienceJOURNAL OF FOOD SCIENCE, Issue 3 2001Daryl B. Lund Coverage of all aspects of food science,including safety and nutrition,with in-depth coverage of a narrowly defined topic, embodying careful evaluation of all pertinent studies, with interpretations and conclusions. Also including hypothesis papers in pioneering areas of research or important areas that are afflicted by scientific controversy [source] The Journal of Food Science is now ONEJOURNAL OF FOOD SCIENCE, Issue 3 2001Article first published online: 20 JUL 200 No abstract is available for this article. [source] Using Academic Journals to Help Students Learn Subject Matter Content, Develop and Practice Critical Reasoning Skills, and Reflect on Personal Values in Food Science and Human Nutrition ClassesJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2008Wayne T. Iwaoka ABSTRACT:, It has been reported that students learn best when they use a wide variety of techniques to understand the information of the discipline, be it visual, auditory, discussion with others, metacognition, hands-on activities, or writing about the subject. We report in this article the use of academic journals not only as an aid for students to learn about content knowledge needed in an Experimental Foods course, but also as a way to have students think about and reflect on their own personal values. The topics of these journal entries cover several of the core competencies in the Institute of Food Technologists (IFT) Undergraduate Education Standards for Degrees in Food Science. These are basic principles of food science, as well as address several "Success Skills" (written communication, critical thinking, professionalism, life-long learning, interaction skills, and organizational skills). While there are no quantitative "measurements" of gains in learning, comments from the students indicate that learning took place, critical reasoning occurred, and personal values were analyzed. A guideline for writing and grading academic journals and a simple rubric for scoring the quality of the writing are included. [source] The Relationship between Attitudes, Knowledge, and Demographic Variables of High School Teachers Regarding Food IrradiationJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2007B.M. Thompson ABSTRACT:,The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family and consumer sciences teachers (n= 121) who taught Food and Nutrition, Food Science and Technology, and/or Food Production Management and Services, via a 24-item instrument with 6 factors. Results revealed these teachers held neutral to positive attitudes about the safety of irradiated foods, their perception of the risk of foodborne illness, and learning about food irradiation, and neutral to negative perceptions of their understanding of food irradiation and their competence to teach about it. These teachers had a moderate knowledge base regarding food irradiation. Teachers' attitudes regarding the safety of food irradiation were positively correlated with their perceived understanding of food irradiation, actual knowledge of it, and competence to teach about it. Their perceived understanding of food irradiation was positively correlated with competence to teach about it, knowledge, and attitudes toward the safety of food irradiation. The only demographic variable correlated with knowledge or attitudes was teachers' previous food irradiation educational experiences. These data suggest the importance of education for family and consumer sciences teachers concerning food irradiation. [source] Using Quality Circles to Enhance Student Involvement and Course Quality in a Large Undergraduate Food Science and Human Nutrition CourseJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2005S.J. Schmidt ABSTRACT: Large undergraduate classes are a challenge to manage, to engage, and to assess, yet such formidable classes can flourish when student participation is facilitated. One method of generating authentic student involvement is implementation of quality circles by means of a Student Feedback Committee (SFC), which is a volunteer problem-solving and decision-making group that communicates student-generated input to the teaching team for the purpose of improving the course content, structure, and environment in the present and redesigning it for the future. Our objective was to implement a SFC in a large introductory Food Science and Human Nutrition (FSHN 101) course to enhance student involvement and course quality. Overall, the SFC provided a continuous and dynamic feedback mechanism for the teaching team, a beneficial experience for the SFC members, and an opportunity for class members to confidentially share their input to enhance the quality of the course throughout the semester. This article includes a brief introduction of the use of quality circles in higher education classrooms, as well as our methods of implementation and assessment after using the SFC for 3 semesters (Spring 2003, Fall 2003, and Spring 2004). [source] Core Competencies in Food Science: Background Information on the Development of the IFT Education StandardsJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2002Richard W. Hartel ABSTRACT: In recent years, many professional organizations have shifted their program standards and program review away from course content-based criteria and towards outcome-based learning measures. IFT has recently done the same with implementation of the new IFT Education Standards. These Standards, which replace the old "Minimum Standards for Food Science Programs", were approved by the Executive Committee at their meeting in June, 2001, with implementation beginning in fall, 2001. All food science programs will now be reviewed for IFT approval against these new Standards. This article describes the process by which this change has occurred over the past few years. [source] Food for health and wellbeing: 14th World Congress of Food Science and TechnologyJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2010Professor Bo Jiang Guest Editor No abstract is available for this article. [source] Status of Observational Models Used in Design and Control of Products and ProcessesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Shyam S. Sablani This article is part of a collection entitled "Models for Safety, Quality, and Competitiveness of the Food Processing Sector," published in Comprehensive Reviews in Food Science and Food Safety. It has been peer-reviewed and was written as a follow-up of a pre-IFT workshop, partially funded by the USDA NRI grant 2005-35503-16208. ABSTRACT:, Modeling techniques can play a vital role in developing and characterizing food products and processes. Physical, chemical, and biological changes that take place during food and bioproduct processing are very complex and experimental investigation may not always be possible due to time, cost, effort, and skills needed. In some cases even experiments are not feasible to conduct. Often it is difficult to visualize the complex behavior of a data set. In addition, modeling is a must for process design, optimization, and control. With the rapid development of computer technology over the past few years, more and more food scientists have begun to use computer-aided modeling techniques. Observation-based modeling methods can be very useful where time and resources do not allow complete physics-based understanding of the process. This review discusses the state of selected observation-based modeling techniques in the context of industrial food processing. [source] In-depth Reviews of Current Knowledge in Food Science and Food SafetyCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2002David Lineback Scientific Editor No abstract is available for this article. [source] Food process engineering and dairy technology at the Technical University of MunichINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2003Ulrich Kulozik The Chair for Food Process Engineering and Dairy Technology at the Technical University of Munich in Freising-Weihenstephan has been installed since 1992 in a new building hosting modern and well-equipped laboratories and pilot-plant facilities. Its objectives in terms of research are to participate in the development of the scientific understanding of complex food systems and their constitutive components, and the way they interact with the process during manufacturing. The aim is to allow the production of food products with desired properties, improved quality and optimal safety, while ensuring an efficient use of raw materials and of the energy required for industrial production. The methodology used involves the fractionation of complex systems and the systematic study of their constitutive components taken in isolation as well as in various combinations. Milk, as a naturally complex raw material, receives particular attention, but research activities increasingly extend to other functional food substrates such as eggs. The research activities are organized into three working groups that reflect the core competencies developed at the chair throughout the years: Bio-Processes and Aseptic Processing, Formation of Structures in Food Systems, and Protein Technology. Its key position within the ,Centre of Life and Food Science' of the Technical University of Munich fosters interdisciplinary interactions with many specialized scientists, and therefore provides a broad perspective regarding the comprehension of the complex implications of modern food and pharmaceutical product manufacturing. [source] Integrating aspects of working environment into a national research and development program on food technologyHUMAN FACTORS AND ERGONOMICS IN MANUFACTURING & SERVICE INDUSTRIES, Issue 2 2001Ole Broberg In a Danish national research and development program on food technology, it was made a condition that funded projects consider potential working environment impacts. The present study evaluated these projects and concluded that this condition failed to have any significant effect on outcomes. The reasons for this failure are explained by the social construction of the program and the fact that it neglected to consider the sociocultural dynamics within scientific and technological work. The program neither constructed useful boundary objects nor included actors that could link the social worlds of working environment and food science and technology. © 2001 John Wiley & Sons, Inc. [source] Challenges ahead for food scienceINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2006A C JURIAANSE Over the last decades, market forces have pushed many food companies into a process of continuous cost cutting and rationalization. The only way to escape this ,spiral of death' is to innovate. This presents new challenges to food technologists: they have to connect the right functional benefits to the emotional benefits to support brand strengths. To achieve the desired speed to market, companies should build skills to utilize the latest technology and learn to work in an open innovation environment. [source] Immunoassays: their history, development and current place in food science and technologyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2004Graham A. Bonwick Abstract The purpose of this paper is to introduce the reader to immunoassays. This paper is the first in a themed issue of the Journal in which a number of papers have been brought together in order to demonstrate the types and variety of immunoassays, which are currently available. Indeed it might be said that all an analyst needs to do is to name a molecule and somewhere there will now be an immunoassay for the detection of that molecule. This obviously is not entirely accurate, however immunoassays do provide a powerful tool, which can be used in the analysis and quality control of food materials. For both the novice and the experienced worker the specialist terminology of a subject presents an initial barrier, which must be overcome before full understanding is achieved. In this paper an attempt is made to introduce the important terms with which the reader should be familiar and to try to set the various technologies in context. The various basic methods are described and the theoretical and practical basis of more sophisticated assays now being devised are introduced. [source] Handling of Rayleigh and Raman scatter for PARAFAC modeling of fluorescence data using interpolationJOURNAL OF CHEMOMETRICS, Issue 3-4 2006Morteza Bahram Abstract Fluorescence excitation-emission matrix (EEM) measurements are useful in fields such as food science, analytical chemistry, biochemistry and environmental science. EEMs contain information which can be modeled using the parallel factor analysis (PARAFAC) model but the data analysis is often complicated due to both Rayleigh and Raman scattering. There are several established ways to deal with scattering effects. However, all of these methods have associated problems. This paper develops a new method for handling scattering using interpolation in the areas affected by first- and second-order Rayleigh and Raman scatter in such a way that the interfering signal is, at best, removed. The suggested method is fast and requires no additional input other than specifying the scattering region. The results of the proposed method were compared with those obtained from common alternative approaches used for preprocessing fluorescence data before analysis with PARAFAC and were shown to be equally good for various types of EEM data. The main advantage of the interpolation method is in its lack of additional metaparameters, its algorithmic speed and subsequent speed-up of PARAFAC modeling. It also allows for using EEM data in software not able to handle missing data. Copyright © 2007 John Wiley & Sons, Ltd. [source] PERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008ALEJANDRA FLORES ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source] DEFINITION OF INTERNAL MORPHOLOGY AND STRUCTURAL CHANGES DUE TO DEHYDRATION OF RADISH (RAPHANUS SATIVUS L. CV. SUPRELLA) USING MAGNETIC RESONANCE IMAGING SPECTROSCOPYJOURNAL OF FOOD QUALITY, Issue 5-6 2005ANNA SALERNO ABSTRACT Magnetic resonance imaging (MRI) spectroscopy is a promising nondestructive analytical technique in food science. It offers the unique opportunity of studying vegetables, fruits and other foods in general, in their wholeness without any preparative manipulation of the sample. The aim of this study was to investigate the internal structure of radish and to monitor the variations induced by postharvest storage at low relative humidity. The MRI allowed for a clear definition of the internal structure of radishes with distinct visibility of xylematic and phloematic vessels distributed in a radial way. A decrease in water content, which results in the breakdown of tissues and the formation of large cavities with the detachment of the external cortex, is the main consequence of a few days' storage in low relative humidity. Both of these are factors that drastically decrease the quality of the radish's fleshy root. The MRI images give a novel insight into the internal organization of the hypocotyl, and this offers opportunities for further studies with regard to the structural differences related to the cultivars as well as the cultivation system. [source] Application of Atomic Force Microscopy as a Nanotechnology Tool in Food ScienceJOURNAL OF FOOD SCIENCE, Issue 4 2007Hongshun Yang ABSTRACT:, Atomic force microscopy (AFM) provides a method for detecting nanoscale structural information. First, this review explains the fundamentals of AFM, including principle, manipulation, and analysis. Applications of AFM are then reported in food science and technology research, including qualitative macromolecule and polymer imaging, complicated or quantitative structure analysis, molecular interaction, molecular manipulation, surface topography, and nanofood characterization. The results suggested that AFM could bring insightful knowledge on food properties, and the AFM analysis could be used to illustrate some mechanisms of property changes during processing and storage. However, the current difficulty in applying AFM to food research is lacking appropriate methodology for different food systems. Better understanding of AFM technology and developing corresponding methodology for complicated food systems would lead to a more in-depth understanding of food properties at macromolecular levels and enlarge their applications. The AFM results could greatly improve the food processing and storage technologies. [source] Concise Reviews and Hypotheses in Food ScienceJOURNAL OF FOOD SCIENCE, Issue 3 2001Daryl B. Lund Coverage of all aspects of food science,including safety and nutrition,with in-depth coverage of a narrowly defined topic, embodying careful evaluation of all pertinent studies, with interpretations and conclusions. Also including hypothesis papers in pioneering areas of research or important areas that are afflicted by scientific controversy [source] Using Academic Journals to Help Students Learn Subject Matter Content, Develop and Practice Critical Reasoning Skills, and Reflect on Personal Values in Food Science and Human Nutrition ClassesJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2008Wayne T. Iwaoka ABSTRACT:, It has been reported that students learn best when they use a wide variety of techniques to understand the information of the discipline, be it visual, auditory, discussion with others, metacognition, hands-on activities, or writing about the subject. We report in this article the use of academic journals not only as an aid for students to learn about content knowledge needed in an Experimental Foods course, but also as a way to have students think about and reflect on their own personal values. The topics of these journal entries cover several of the core competencies in the Institute of Food Technologists (IFT) Undergraduate Education Standards for Degrees in Food Science. These are basic principles of food science, as well as address several "Success Skills" (written communication, critical thinking, professionalism, life-long learning, interaction skills, and organizational skills). While there are no quantitative "measurements" of gains in learning, comments from the students indicate that learning took place, critical reasoning occurred, and personal values were analyzed. A guideline for writing and grading academic journals and a simple rubric for scoring the quality of the writing are included. [source] Making the Transition to a Food Science Curriculum Based on Assessment of Learning OutcomesJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2003R.W. Hartel ABSTRACT: Despite the well-documented advantages of switching to instruction based on assessment of learning outcomes, many academic disciplines, including food science, are still based on the traditional mode of instruction. The problems of converting from traditional to assessment-driven instruction are numerous and change in the university setting is slow. However, certain guidelines can be followed to start the process for change and evaluate the effects on student learning. A partnership between the industry being served and academic instructors is needed to ensure that assessment-based instruction is focused on the proper principles. Methods of assessment of learning outcomes need to be carefully chosen and developed to bring industry standards and student learning together. This can be done only if both direct and indirect assessments at the program level provide faculty with means to answer their most pressing questions about what students know and are able to do as a result of Food Science education. [source] A Dynamic Food Science Internship Program: Integration of Problem-Based Learning and Student-Centered MentoringJOURNAL OF FOOD SCIENCE EDUCATION, Issue 3 2002Y.M. Lo ABSTRACT: An internship program based upon problem-based learning (PBL) and student-centered mentoring is developed. Food science majors are introduced to the program in their sophomore/junior year and follow a process that involves learning-style assessments, career counseling, and direct contact with industrial mentors to develop a resume. The problems are designed in collaboration with a faculty advisor so the students can apply their knowledge to industrial situations. Assessment of performance is conducted by having students submit weekly journal entries and a final report and participate in a closing interview. The journals and reports are graded on 6 aspects of a pedagogical reasoning model: Comprehension, transformation, implementation, evaluation, reflection, and new comprehension. This trains students to use a range of knowledge within a restrained environment, as well as assisting students to refine the critical food science and interpersonal skills needed for successful careers after graduation. [source] Sharing our Experiences with Writing-for-Learning Techniques in a Large Introductory Course: The Popular Press CritiqueJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2002S.J. Schmidt ABSTRACT: The Popular Press Critique was a 2-page, out of class writing-for-learning assignment. The purpose of the assignment was to help students learn how to analyze and critically evaluate the validity of published popular press articles in the context of accurate scientific research versus the demands of the mass media. The assignment included a peer evaluation component that provided feedback to the students and exposed them to the perspectives and writing styles of others. Overall, we observed that the assignment helped the students become more critical readers of popular press food science and nutrition news. The peer evaluation component encouraged the students to reflect on and improve their thinking and writing skills. The majority of students reported that they felt the assignment helped them learn how to appropriately interpret popular press articles. [source] 3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 4 2010MURIEL JACQUOT ABSTRACT Finding new instrumental rheological parameters that better describe sensory textures can improve correlation between rheological and sensory measurements of food. Two optical three-dimensional (3-D) techniques commonly used in mechanical engineering field were studied. These techniques have never been used in food science. Digital image correlation and Breuckmann scanning systems were successful to distinguish gelatin gels and soft cheeses varying in firmness and viscoelastic properties. These two systems were coupled with a universal testing machine to provide information regarding 3-D displacements and surface deformation of sample. Mathematical models were developed to determine surface displacement profiles of samples from their firmness and viscoelastic properties. Three parameters were obtained to describe surface displacement profiles linked to samples textural properties. These parameters may be useful to develop models predicting accurately food sensory texture from instrumental measurements. PRACTICAL APPLICATIONS Finding new instrumental rheological parameters that better describe sensory textures to improve correlation between rheological and sensory measurements of food. [source] Continuous curriculum assessment and improvement: A case studyNEW DIRECTIONS FOR TEACHING & LEARNING, Issue 112 2007Art Hill This chapter describes the simple sustainable assessment protocols followed in food science at the University of Guelph to help ensure a continuously improving curriculum that satisfies the pedagogical prescriptions of the Institute of Food Technology, the learning objectives of the university, and learning outcomes of other stakeholders, including employers, students, and faculty. [source] Process Cheese: Scientific and Technological Aspects,A ReviewCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2008Rohit Kapoor ABSTRACT:, Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. Extensive research on the important physicochemical and functional properties associated with process cheese and the various physicochemical, technological, and microbiological factors that influence these properties has resulted in process cheese being one of the most versatile dairy products with numerous end-use applications. The present review is an attempt to cover the scientific and technological aspects of process cheese and highlight and critique some of the important research findings associated with them. The 1st objective of this article is to extensively describe the physicochemical properties and microstructure, as well as the functional properties, of process cheese and highlight the various analytical techniques used to evaluate these properties. The 2nd objective is to describe the formulation parameters, ingredients, and various processing conditions that influence the functional properties of process cheese. This review is primarily targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese. The review is limited to the relevant research associated with process cheeses as defined by the U.S. Code of Federal Regulations and does not cover imitation and substitute cheeses. [source] Unsupervised classification methods in food sciences: discussion and outlookJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Marcin Kozak Abstract This paper reviews three unsupervised multivariate classification methods: principal component analysis, principal component similarity analysis and heuristic cluster analysis. The theoretical basis of each method is presented in brief, and assumptions inherent to the methods are highlighted. A literature review shows that these methods have sometimes been used inappropriately or without referencing all essential parameters. The paper also brings to the attention of the reader a relatively unknown method: probabilistic or model-based cluster analysis. The goal of this method is to uncover the true classification of objects rather than a convenient classification provided by the other methods. For this reason it is felt that model-based cluster analysis will have broad application in the future. 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