Department of Food Science and Technology Projects

Improving the flavor of fermented foods: Biotransformation of hydroxycinnamic acids into volatile aroma compounds by lactic acid bacteria from dairy products

Gonzalo Miyagusuku Cruzado (PhD)

Advisor:
Monica Giusti (Department of Food Science and Technology)

The sensory characteristics of foods are significantly impacted by the presence of 4-vinylphenols, volatile aroma compounds with very low-perception thresholds, produced by decarboxylation of hydroxycinnamic acids (HCAs) ubiquitous in nature. In foods produced by bacterial fermentation of HCA-...
The effect of superheated steam on the inactivation kinetics of Enterococcus faecium inoculated in peanut butter at different water activities

Hyeon W. Park (PhD)

Advisor:
V. M. Balasubramaniam (Department of Food Science and Technology)

Superheated steam is an emerging sanitation technology for treatment of food plant surfaces that offers minimal water and chemical utilization while providing enhanced efficacy against biofilms compared to other dry sanitation technologies. However, limited data is available on the mediating...
Thermal, pressure and shear on the inactivation of Lactobacillus brevis and Bacillus cereus

Jie Xu (Post Doctoral)

Advisor:
V.M. (Bala) Balasubramaniam (Department of Food Science and Technology)

Ultra-shear technology (UST) exposes bacterial cells to lethal factors including pressure, shear and heat. Limited studies evaluated the sensitivity of bacteria to these lethal factors. The aim of this study is to investigate the inactivation of two bacteria (Lactobacillus brevis and Bacillus...
Increasing Pyranoanthocyanin Formation with Use of Caffeic Acid and Heat for Production of Naturally Derived Food Colorants

Nicole Straathof (MS)

Advisor:
M. Monica Giusti (Department of Food Science and Technology)

There is consumer and regulatory push to replace artificial colorants with naturally derived ones for health and environmental reasons. Anthocyanins (ACN), plant pigments, are antioxidants in the body but are unstable in foods. In aged red wines, ACN with free hydroxyl group at C5 condensate...
Isolation and characterization of the antibacterial and antifungal activity of Lactic Acid Bacteria

Ronald Melendrez Alvarez (MS)

Advisor:
Rafael Jimenez-Flores (Department of Food Science and Technology)

LAB in dairy products contributes to desirable sensorial characteristics. LAB strains have been reported to produce additional metabolites in addition to lactic acid. There are LAB strains with antifungal effect where their metabolites such as acetic acid share a synergistic effect with lactic...
Influence of chlorine concentration on the effectiveness of Cleaning-in-Place agents

Ryan Hardika (MS)

Advisor:
Dennis Heldman (Department of Food Science and Technology)

Effectiveness of Cleaning-in-Place (CIP) agents for cleaning food-contact surfaces in food manufacturing facilities continues to be a topic of interest. Sodium hydroxide (NaOH) is used to remove the organic matter attached on a food surface. Sodium hypochlorite (NaClO) is a common additive used...
Monitoring the Interaction Between Thermally-Induced Whey Protein and Anthocyanin

Shuai Ren (PhD)

Advisor:
Monica Giusti (Department of Food Science and Technology)

Our goal was to investigate anthocyanin binding to native and preheated whey protein using fluorescence quenching spectroscopy. Whey protein were preheated from 40-80℃ for 30 minutes, then mixed with various concentrations of anthocyanins (0~100 #M). Fluorescence spectra was recorded from 360-...
Handheld Raman for rapid screening for the oil type used in potato chip manufacturing

Siyu Yao (MS)

Advisor:
Luis Rodriguez-Saona (Department of Food Science and Technology)

Oil is a key ingredient in potato chip manufacturing serving as heat transfer agent and providing flavor and texture. As the trend toward wellness keeps gaining strength, selection of oils can add value as healthier alternatives. Adulteration of high-price oils is a prevalent source of...
Improving colorimetric properties and stability of acylated anthocyanins through UV irradiation

Yucheng Zhou (PhD)

Advisor:
Monica Giusti (Department of Food Science and Technology)

Anthocyanin-based food colorants are usually acylated with hydroxycinnamic acids, which occur in nature predominantly in the trans-configuration, with cis-configuration rarely found. The trans- and cis-isomers have different colorimetric properties and stability. Trans-isomers can isomerize to...
Safety of shell eggs as affected by rate of heating during pasteurization to inactivate Salmonella Enteritidis

Yumin Xu (PhD)

Advisor:
Ahmed Yousef (Department of Food Science and Technology)

Thermal shell egg pasteurization is a technology developed to combat Salmonella contamination. The process includes three steps: come-up, holding and cooling. We hypothesize that slow heating rate during come-up stage, as practiced commercially, could trigger adaptive heat stress response in...

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