Food Science & Technology Professional Masters Projects
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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.Item Development of a High Pressure Processed, Clean-Label Dressing Product Using Upcycled Yogurt Acid Whey as a Main IngredientZhao, Yingfei (2024)This study aimed to upcycle yogurt acid whey (YAW) by developing a clean-label ranch dressing product (with 10% w/w freeze-dried YAW) treated with High Pressure Processing (HPP) at 575 MPa for 3 minutes at 5°C. A comprehensive shelf-life study, focused on physicochemical properties (pH, water activity, color, viscosity, water-holding capacity) was conducted to assess product stability of two YAW ranch dressings, spanning 7 months at refrigerated temperature and 1 month at room temperature. Identified factors limiting product shelf-life included changes in color and viscosity reduction. Results from a sensory evaluation test (n=77) indicated that the YAW ranch dressing exhibited comparable overall liking, sensory attributes and purchase intent to a commercially available clean-label alternative, with almost no significant differences observed. The YAW ranch dressing was suggested to be paired with salads, sliced vegetables, burgers/sandwiches, chicken nuggets/wings and fries. Furthermore, HPP treatment and "clean-label" formula were in line with consumer preference in purchasing dressing products, indicating their potential as significant marketing benefits for the YAW ranch dressing product.Item The Role of 1,1,6-Trimethyl-1, 2-Dihydronaphthalene (TDN) in Influencing the Perception and Recognition of Chardonnay and RieslingLiu, Hanfei (2024)This study investigates the influence of 1,1,6-Trimethyl-1,2-Dihydronaphthalene (TDN) on the sensory perception of Chardonnay, focusing on whether TDN alone can lead to a misidentification of Chardonnay as Riesling. By exploring the distinctive olfactory contribution of TDN, typically identified in aged Riesling wines, this research examines its effect when introduced into Chardonnay. Using an automated system, sniff olfactometer which can deliver precise dosages of TDN to the headspace of wine samples with controlled timing. This setup allows for precise measurement of recognition probabilities and dose-response relationships, enhancing our understanding of how TDN's presence influences the perceived organoleptic profile of Chardonnay compared to Riesling under similar vintner and vintage conditions.Item Development of a Co-Fermented Yogurt-Like Product Using Lactic Acid-Producing Yeast and Flavor-Specific Yeast StrainsMorán Cepeda, Marisa (2024)Advances in fermentation are changing how food products are created and present a chance at developing novel dairy products. Newly engineered yeasts that produce lactic acid have yielded to the development of new yogurt-like products. Based on recent work, this study aimed to create a more complete flavor profile to this yogurt-like product by adding an additional yeast strain known to produce aromatic compounds in beer or wine. After preliminary tests, two flavor producing strains were selected to be scaled up. Fermentation profiles were monitored for pH, and cell populations were verified with plating before and after the fermentation. Additionally, using the Cornell Dairy Plant’s yogurt base, the yogurt-like product was scaled up and evaluated for consumer acceptance in a sensory evaluation. Based on the results of the sensory study and fermentation profiles, there exists a market for such products, though some further development can still be implemented.Item Matcha Green Tea Review: Matcha Tea and Gut-Related Diseases: A Review on the Link Between Phenolic Acids and Gut MicrobiomesLei, Jizhou (2024)Matcha tea (Camellia sinensis), a traditional and historical tea, has gained worldwide popularity due to its particular fragrance and potential health benefits. Matcha tea contains various nutrients, such as catechins, caffeine, polyphenols, protein, vitamins, minerals, chlorophyll, fibers, etc. These nutrients bring multiple benefits such as antioxidant, anti-cancer, anti-inflammatory, anti-diabetic, cardioprotective, etc. Phenolic acids, as the main components in Matcha tea, can modulate or impact the gut microbiome to prevent or treat gut-related diseases. This review researched gallic acid, chlorogenic acid, ferulic acid, sinapic acid, ellagic acid, and caffeic acid and their therapeutic effects on the gut microbiome. Gallic acid can modulate the abundance of H.pylori to improve gastric cancer. In addition, Gallic acid can inhibit the biofilm formation of E. coli to show antimicrobial properties. Gallic acid ameliorates colitis by fecal microbiota transplantation. Chlorogenic acid prevents gut aging by reducing colon inflammation and modulating microbiome composition. Moreover, chlorogenic acid benefits post infections-IBS by impacting Firmicutes, Proteobacteria, and another microbiome. Ferulic acid can treat non-alcoholic fatty liver disease by impacting the Prevotella, Alloprevotella, Faecalibacterium, and other microbiomes. Ferulic acid also enhances the colonic intestinal barrier. Sinapic acid provides anti-inflammatory effects and alleviates oxidative stress. Ellagic acid prevents IBD by decreasing E.coli abundance and increasing other beneficial bacteria. Ellagic acid modulates the gut microbiome to treat ALD as well.Item Understanding Consumers’ Attitudes and Sensory Acceptance of Alternative Sweeteners Across Hedonic and Functional Dairy ProductsJudge-Tyson, Lucy (2024)Decreasing daily intake of calories and added sugars plays an important role in reducing risks for health complications like type II diabetes mellitus, cardiovascular disease, and some cancers. Alternative sweeteners are a way to help reduce the amount of calories and added sugar in diets, while maintaining consumers’ desired sweetness level. However, alternative sweeteners often come with a stigma around their health effects, and can sometimes have an undesirable effect on the sensory characteristics of a product. The goal of this project was to understand consumers’ acceptance of alternative sweeteners in products varying “function” from primarily utilitarian to primarily hedonic, such as protein beverages, yogurt, and ice cream, respectively. High-function products, like a protein drink, serve a specific, beneficial purpose to the consumer; primarily hedonic products, such as ice cream, are almost entirely for the enjoyment of the consumer. A product such as yogurt is a hybrid of these two categories, purchased for both its function and sensory properties. Conjoint analysis was used in order to understand consumers’ attitudes to sweeteners across these products, varying package information (including sweetener type, calories, and added grams of sugar), flavor, price, and aftertaste revealing that, generally, aftertaste and package information are the most important qualities to consumers when deciding on a product. Overall, consumers are willing to pay more for products lower in total calories and added sugar, but would pay less for products with an aftertaste even if it could be deemed as pleasant. Amongst all of the alternative sweeteners, stevia and allulose stood out as favorites in the survey. Three sequential consumer sensory tests were carried out to gain an understanding of consumers acceptance for sweeteners. These results were used to understand consumers’ acceptance of alternative sweeteners across different categories of food products when sucrose was replaced by seemingly healthier options. Results indicate that in predominantly utilitarian products, the variation in sweetener had less of an impact on overall liking and preference than the variation did on ice cream, a predominantly hedonic product. Consumers tend to place more importance on hedonic characteristics, and have a less emotional response when in response to functional products. In this manner, consumers were more accepting of the negative attributes associated with alternative sweeteners in protein shake samples than they were in ice cream samples.Item Reducing Dairy Milk Waste Through Dynamic Pricing Model Execution in a Retail SettingDesaI, Saumya (2024)Food waste is a significant challenge worldwide, with far-reaching implications for sustainability, food security, and economic efficiency. In the United States alone, an estimated 40% of total food produced goes uneaten, amounting to 218 billion dollars or 1.3% of Gross Domestic Product (GDP). Perishable food waste, including dairy products, constitutes a substantial portion of this waste, with dairy waste alone estimated at approximately 25 billion pounds annually. This study focuses on dairy milk waste, which is a major contributor to overall food waste, and explores the use of dynamic pricing as a potential solution to reduce waste in the retail sector. We developed a dynamic pricing model based on pasteurized milk shelf life and we evaluated its performance by deploying it in a retail store setting. The study evaluated consumer choice and willingness to pay when presented with (i) product groups that have three different levels of remaining shelf life left (high, medium, and low), (ii) two different pricing models (static, dynamic), and (iii) three different types of dairy milk products (whole, reduced, and fat-free). The study also evaluated the potential food waste reduction at the retail level and the economics for the retailer when static vs. dynamic pricing model is used. The study hypothesized that the implementation of shelf-life-based dynamic pricing would not significantly affect overall consumer demand for fluid milk and the factors governing consumer preferences. Additionally, it was hypothesized that consumer purchasing behavior for milk with the highest shelf life would partially but uniformly shift towards milk with lower shelf life. Finally, the study hypothesized that the implementation of dynamic pricing would weakly improve retailer revenue from fluid milk sales. We conducted a two-week study using ½ Gal pasteurized milk from Cornell Dairy, categorized into High Shelf-Life (21-8 days left), Medium Shelf-Life (7-4 days left), and Low Shelf-Life (3- 0 days left). Each week a different pricing model was implemented and evaluated; static pricing model in week 1 where all products had a uniform price of $2.59, and dynamic pricing model in week 2 where product with high, medium, and low shelf-life had a price of $3.39, $2.59, and $1.39, respectively. The product was placed with other brands of pasteurized milk, but clearly separated and marked, including (i) displaying the shelf life left with color coded sticker on each container, (ii) displaying shelf life left, price, and milk type with stickers on the product shelves, and (iii) providing a large informational sign with information on the study, shelf life left, and prices. Results indicated a noticeable impact of dynamic pricing model on consumer purchasing patterns, with a shift towards purchasing milk with shorter shelf lives. This suggests that dynamic pricing can be an effective tool in reducing food waste while maintaining consumer engagement. Additionally, there was a weak increase in retailer revenue, indicating that dynamic pricing can be economically sustainable for the retailer. These findings underscore the potential of dynamic pricing strategies to balance economic viability with environmental sustainability in the retail sector. This study contributes to the limited body of research on impact of dynamic pricing strategies on food waste reduction, highlighting the importance of innovative approaches in addressing this complex food industry challenge. The findings of this study have implications for policymakers, retailers, and consumers, emphasizing the need for collaborative efforts to reduce food waste and promote sustainability.