Food Science & Technology Professional Masters Projects
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Item A Review: Food Synergy Effect between Chaga Mushroom and Chocolate - with Product Development PrototypeZhang, Yuning (2025-05)As nutrition science develops, it becomes more clear that the health effects of food cannot be fully explained by isolated nutrients alone. The concept of food synergy suggests that interactions between natural compounds - within and between whole foods - can produce biological effects greater than the sum of their parts. This review explores a new synergy possibility between two ingredients with traditional and modern interest: Inonotus obliquus (Chaga mushroom) and Theobroma cacao (cocoa). Although each of them has been studied individually for antioxidant activity, cognitive benefits, immune modulation, and gut health, there is still no structured model that investigates their combined potential. Through examination of their major bioactive classes - including triterpenoids, melanins, flavanols, and polysaccharides -this review identifies overlapping health domains and possible points of biochemical cooperation. It also discusses how cocoa’s lipid matrix may help improve the bioavailability of Chaga’s fat-soluble compounds, and how both may act together on antioxidant gene expression and gut-brain pathways. Furthermore, this paper addresses the challenges in studying food synergy, such as regulatory limitations and lack of clinical studies, and suggests systems biology and formulation science as future directions. By focusing on Chaga and cocoa as a pair, this review proposes not only a new functional food concept, but also a wider theoretical model that may help guide future research in the field of synergistic nutrition. It shows how combining traditional knowledge with modern scientific thinking can bring new understanding in the creation of multi-target, holistic dietary solutions.Item Characterizing thermoduric bacteria in raw milk using PCR and sequencing: A comparative study of LPC and mLPC methodsPradeep, Amrita (2025-05)Thermoduric bacteria are heat-resistant microorganisms capable of surviving pasteurization, making them persistent challenges in dairy safety and quality. This study aimed to characterize thermoduric bacteria present in raw milk using two enumeration methods - Laboratory Pasteurization Count (LPC) and modified Laboratory Pasteurization Count (mLPC) - followed by molecular identification through PCR amplification and 16S rRNA gene sequencing. Bacterial isolates obtained from both methods were compared to assess diversity and detection efficiency. Over 1,100 isolates were recovered and identified, with Bacillus emerging as the most dominant genus. The mLPC method captured a broader range of both spore forming and non-spore forming genera compared to LPC, indicating its improved sensitivity. These findings underscore how method selection influences bacterial recovery and highlight the value of integrating classical and molecular approaches. This study contributes to a better understanding of raw milk’s microbial ecology and informs improved monitoring strategies for thermoduric organisms in the dairy industry.Item Decreasing Molecular SO2 Eliminated Sulfurous Off-Aroma in Wine Stored in Aluminum Beverage CansHu, Shiyi (2025-05)Canned wine’s appeal stems from portability and sustainability, but aluminum can–wine interactions can catalyze hydrogen sulfide formation, causing off-aromas. This study examines the effect of molecular SO2 concentration on chemical stability and sensory quality in canned Riesling stored for three months at 20 ± 2◦C. Treatments at 0.5, 1.0, and 1.5 mg/L molecular SO2, plus a bottled control (1.0 mg/L), were evaluated for free, total, and molecular SO2, H2S release via gas detection tubes, and sensory profiles via trained Quantitative Descriptive Analysis. Results indicate that low-SO2 cans (0.5 mg/L) prevent H2S faults while maintaining antioxidant protection, whereas higher SO2 levels promote reductive sulfur off-aromas. Liner composition and oxygen management further influence fault development. These findings define an optimal SO2 window (0.5 mg/L) and packaging practices for shelf-stable canned wine.Item Fortified Foods with Vitamin D and ZincLi, Zhi (2025-05)Hidden hunger, also known as micronutrient deficiencies, remains an important global public health issue despite improvements in overall food security. Among essential micronutrients, vitamin D and zinc have important roles in immune regulation, skeletal development, and metabolic functions. But deficiencies in these nutrients are prevalent particularly among vulnerable groups such as children, pregnant women, and the elderly. This review examines the physiological functions, deficiency epidemiology, health consequences, dietary sources, and the necessity of food fortification with vitamin D and zinc. Furthermore, it discusses the synergistic effects of vitamin D and zinc, and technological methods and challenges for fortifing foods with both vitamin D and zinc. Future research should focus on developing new encapsulation technologies, optimizing nutrient delivery systems, and undertaking long-term clinical trials to validate the health benefits of new co-fortified foods.Item Characterize Efficacy of Superheated Steam for Surface Thermal Inactivation within Difficult-To-Clean SitesWang, YiKun (2024)This study evaluated the efficacy of superheated steam (SHS) as a dry sanitation method for microbial inactivation within difficult-to-clean sites. Surface temperature analysis revealed that temperatures increased with decreasing test cell depth and shorter nozzle- surface distances, although deviations were noted in the smallest test cell due to variations in crevice dimensions and cell thickness. Microbial inactivation required SHS exposure times longer than 5 minutes to achieve a 5-log reduction, with a maximum reduction of 8.55 ± 0.43 log10 CFU/mL observed after 7 minutes SHS exposure in a 1 cm depth test cell. Shorter exposures (<60 seconds) failed to achieve any microbial reduction across all test cell depths. While SHS demonstrates potential as a novel dry sanitation method, its practical application is hindered by the need for extended exposure times and precise targeting. Future work should address these limitations to improve its industrial feasibility.Item Development of Protein-Enriched, Clean-Label Snacks Utilizing Plant-Based Ingredients and Whole Concord GrapesMuneechai, Promwadee (Aida) (2024)This study aimed to formulate and evaluate the physicochemical properties (phenolic content, monomeric anthocyanin retention, texture, moisture content) and sensory characteristics of snack bars prepared with whole Concord grape puree and plant-based protein sources (hemp, buckwheat, and red bean) processed using three drying methods: freeze-drying (FD), microwave vacuum drying (MVD), and hot air drying (HAD). The main objectives were to optimize formulation as well as key parameters of different drying methods on each protein source. Main component of the snack bars was Concord grape ranging from 69 to 93.5%. FD retained the highest phenolic content for red bean bars (1590 ± 96 mg/L), while HAD yielded the highest for hemp bars (798 ± 256 mg/L). Anthocyanin content was highest in FD hemp bars (13.1 ± 3.9 mg/L) but showing significant losses due to higher temperatures in other methods. Textural analysis revealed MVD produced the hardest bars (20.7 ± 6.0 kg for red bean), while FD maintained softer textures, particularly for hemp (4.0 ± 1.2 kg). MVD samples exhibited the lowest moisture content (0.065% in hemp), ensuring microbial stability but negatively impacting sensory appeal. With 101 panelists in sensory evaluation, the FD formulations were most preferred across most attributes. FD hemp bars were rated higher for flavor and overall liking, while MVD hemp bars faced penalties for insufficient fruit flavor (mean drop of 2.3 points, detected by 80% of participants). Texture issues, such as excessive hardness or insufficient crunch in a bar snack type, were critical drivers of consumer disliking in both FD and MVD samples.Item Development of Protein enriched grape puree by traditional Heat Treatment and High Pressure ProcessingYang, Yichen (2024-08)The increasing consumer demand for functional foods that combine health benefits with nutritional enhancement has led to the exploration of plant-based proteins as functional ingredients in fruit-based products. Concord grapes, rich in polyphenols, paired with plant-based proteins like pea and chickpea isolates, offer a promising base for developing nutrient-dense, functional foods. This study aimed to develop a protein-enriched grape puree using traditional heat treatment (HT) and high-pressure processing (HPP) to determine their effects on the physicochemical properties, particularly focusing on anthocyanin retention, color stability, and viscosity. Fresh concord grape purees were formulated with 4%, 6%, and 8% concentrations of pea and chickpea protein isolates. The purees underwent HT, aimed at producing a shelf-stable product, and HPP, intended to result in a refrigerated product with extended shelf life. The purees were analyzed for total monomeric anthocyanin content (TMA), color parameters, viscosity, and particle size distribution. The effects of these processing methods were evaluated using statistical analyses, including ANOVA and post-hoc Tukey's HSD tests. The results showed that both HT and HPP significantly impacted the anthocyanin content, with HT generally causing greater anthocyanin degradation than HPP, particularly at higher protein concentrations. For pea protein formulations, HPP-treated samples at 4% and 6% protein concentrations retained more anthocyanins compared to HT, but at 8% protein concentration, both methods significantly reduced TMA. Chickpea protein formulations followed similar trends, with significant TMA reductions observed at higher protein concentrations for both HT and HPP. In terms of color stability, HPP-treated samples exhibited more noticeable color changes compared to HT, especially at higher protein concentrations. Viscosity analysis revealed that HT increased viscosity significantly, particularly in higher protein formulations, while HPP had a more moderate impact on viscosity. High-pressure processing (HPP) generally preserved more anthocyanins and maintained better physicochemical properties compared to heat treatment (HT), though it also caused more pronounced color changes. HT produced a shelf-stable product, while HPP resulted in a product requiring refrigeration but with better preservation of bioactive compounds. The choice of protein concentration and processing method is critical in optimizing the nutritional and sensory attributes of protein-enriched grape purees. Further research should explore long-term stability and sensory attributes to fully assess the commercial viability of these products.Item Evaluation of freeze-thaw tolerance induction solution in Saccharomyces cerevisiaeLiang, Xinyue (2024-08)This study investigates the effectiveness of various freeze-thaw tolerance induction solutions in enhancing the freeze-thaw tolerance of Saccharomyces cerevisiae strain DBY12007. The optimal conditions for freezing were determined by evaluating cell viability after different freezing methods, durations, and temperatures. Cells were frozen either as pellets or liquid suspensions at -20°C and -80°C, and viability was assessed by counting colony-forming units (CFUs). The best results were obtained by freezing log phase cells grown in minimal medium as liquid suspensions at -20°C for seven days. Eleven freeze-thaw tolerance induction solutions were tested, in which the combination of 3% trehalose and 4% DMSO significantly increased cell survival. In contrast, solutions containing high concentrations of glycerol and dimethyl sulfoxide resulted in complete cell death. These findings highlight the importance of optimizing cryoprotectant concentrations to improve yeast freeze-thaw tolerance.Item Enhancing Sensory Panel Decision-Making: A GenAI Approach Using RoBERTa to Quantify Free-Form CommentsGandhi, Bhaavin (2024-08)In the rigorous landscape of product development, sensory panel testing plays a critical role in ensuring that products align with consumer expectations before market launch. Traditionally, this process involves qualitative evaluations where panelists provide free-form comments reflecting their sensory experiences alongside more formal quantitative testing. Additionally, there are many other sources of such qualitative free-from comments, for example surveys and product reviews. However, the subjective nature of these comments poses challenges in quantifying and systematically analyzing the feedback, which is crucial for identifying product pain points and guiding reformulations. To address this gap, we developed a model utilizing the RoBERTa language processing model to predict quantitative sensory scores from free-form panelist comments. This approach leverages Generative Pre-trained Transformer AI (GenAI) technology, enhancing the traditional sensory evaluation by providing a scalable method to interpret qualitative data objectively. The implementation of this model allows for the nuanced understanding of consumer sentiment, facilitating more informed decision-making in product formulation and optimization. This study outlines the model's architecture, its integration into the sensory evaluation workflow, and discusses the implications of automating sentiment analysis in reducing biases and increasing the efficiency of product development cycles.
Item Effect of Calcium Addition and Acidification on Properties of Lentil Protein Gels Induced Through High Pressure Processing and Heat TreatmentCesar, Alendy (2024-08)Lentil is a low fat, high-protein crop belonging to the legume family with a promising potential as a plant-based protein source for human nutrition. Lentil availability in North America makes lentil-based ingredients very appealing for new food applications such as emulsifiers, gelling agents and others. This study aims to provide an understanding of the effect calcium salt and acidification, in conjunction with either high pressure processing (HPP) or heat treatment on gelation behavior of lentil protein concentrates. HPP induced and heat induced gels were evaluated for water holding capacity, hardness and cohesion. Both treatments resulted in high water holding capacity regardless of the pH value (p<0.05). All treatments resulted in strong gels with heat-induced gels having a greater gel strength than pressure-induced gels as the pH decreased (p<0.05) compared to control. Heat-induced gels had a lower cohesion than pressure-induced gels, regardless of the pH (p<0.05). The findings from this study provide valuable information to support new utilizations of lentil proteins and the development of high quality plant-based foods by the food industry.