Progress 09/15/03 to 09/14/08
Outputs
OUTPUTS: Activities: Food product development assistant hired; Six, 16-hour one credit food safety/preservation classes were taught distance delivery to 31 students located in 19 Alaska communities. Food Product Development classes: 32 hours of classes taught to 111 students in Alaska and Colorado. 12-hour workshop on developing food products was taught to 12 students at Seafood Leadership Institute. International expert trained 10 participants to evaluate sensory characteristics of reindeer meat. Clientele requests resulted in the following food products: Alaska wild berry lollipops and drops; barley products (crackers, plain and glazed puffed barley; energy bar; beef crock pot soup; barley-corn bread; brownies; graham crackers; pastry; pasta); and dried soup mixes. Sensory evaluation of 12 varieties of barley crackers completed. One triangle test of reindeer meat completed. Five trained sensory evaluations of reindeer meat completed. Evaluation of eight Alaskan potato varieties for fresh fry product completed. Time/temperature processing time research completed for crab, fish and smoked fish and game meat in half-pound and one-pound cans and fish in quart jars. Events: First annual Alaska Specialty and Gourmet Foods Conference supported by this grant, 35 participants. Five small-scale food product entrepreneur mini-conferences in Tok, Palmer, Anchorage/Kenai, Delta Junction, Kenai/Homer/Seldovia supported. Agenda design assistance provided for 40-hour Seafood Leadership Institute/FITC-UAF in Kodiak. Creascience taught three-day class on statistical methods for food product development. Services: Student advising provided to two students (one senior thesis and one graduate student) who researched the use of Alaska grown herbs and grains as food products. Three small-scale food producers were assisted with pH testing, shelf-life determinations and nutrition label development. 385 individuals were provided information on food product development. Products: New food formulations completed: 5 flavors of Alaska wild berry lollipops and drops; barley crackers; plain barley snack; sugar glazed puffed barley snack; Alaska barley energy bar; dried soup mixes using dried fish, reindeer and barley grain; barley crock pot soup; barley corn bread; barley flour brownies; barley flour graham crackers and barley pasta. Home processing times and methods were released for canning crab in pint jars; fish in half-pound and one-pound cans; smoked fish in half-pound and one-pound cans; fish in quart jars; and game meat in half-pound and one-pound cans. Alaska CES Food Product Development knowledgebase development and revisions completed (http://uafanswers.com). Ask the Expert website completed (http://www.uaf.edu/ces/hhfd/expert/). Dissemination: Processing times and methods resulted in four new publications distributed statewide via: printed publication list, electronic publication list on the Alaska Extension website, Ask the Expert website, and Alaska CES Food Product Development Knowledgebase. Publications used in statewide food preservation workshops taught. Canning in cans taught to 6 Colorado Extension faculty and paraprofessionals via audio-conferencing. PARTICIPANTS: Kristy Long, Ph.D.: Foods Specialist, CES-UAF (PI). Dr. Long supervises and coordinates all aspects of the grant project. She is the lead researcher for the recipe development, shelf-life determination, pH testing and sensory evaluation of new food products developed by consumers and the CES test kitchen. Kathryn Idzorek (formerly Kamolluck Trateng): Research Lab Technician, CES-UAF. Ms. Idzorek manages the test kitchen, coordinates sensory evaluation testing, acts as a liaison with users of the sensory evaluation lab, carries out recipe testing of new food products and provides leadership in the use of the sensory evaluation software. Marci Johnson: Program Assistant, CES-UAF. Ms. Johnson reviews and edits the design of the knowledge database and enters the information in the database. She answers the toll free Food Safety and Food Preservation hotline and documents her responses. Chuck Crapo, Ph.D.: Fishery Industrial Technology Center-UAF. Dr. Crapo is instrumental in the shelf life and pH testing of products developed by consumers. He is also providing the expertise for processing time determination of home canned crab. Coral Howe: Marketing Program Assistant, CES-UAF. Ms. Howe provided leadership for the Specialty and Gourmet Foods conference. This grant sponsored the conference and Ms. Howe's salary was paid by another CSREES grant. Collaborators: Fishery Industrial Technology Center, School of Fisheries and Ocean Sciences-University of Alaska Fairbanks; Reindeer Program-School of Natural Resources and Agricultural Sciences-University of Alaska Fairbanks; Community Wellness Advocate Program-University of Alaska Southeast. TARGET AUDIENCES: Seldovia Village Tribe (Alaska Native tribal entity); Brewster's restaurant (marketing new barbeque sauces); Alaska Dip Company (marketing new dips/sauces); Southeast Alaska Health Corporation (nonprofit Alaska Native corporation) and University of Alaska Southeast (Community Advocate Wellness Certification program); small food product producers and new food product producers (Specialty and Gourmet Foods conference and mini-conferences); Alaska Natural Seafoods (dried soup mixes); Alaska potato growers; Stu Davies (Alaska barley grower); and Extension Health, Home and Family Development faculty and paraprofessionals (processing times for Alaskan foods, publications, electronic newsletter and knowledgebase). PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1.Thirty-one students completed Food Safety/Preservation, UAS-HS128, one-credit class; a core requirement for certification as a Community Wellness Advocate. Evaluations indicated 85 to 95 percent of the students thought: the class objectives were met; the class content was relevant and useful; the distance delivered presentations were effective; and the class rated as one of the best that students had participated in. 2.Senior thesis student successfully completed Bachelor of Science degree from the School of Natural Resources and Agricultural Sciences-UAF (May 2007). Thesis title: Producing Fresh Herbs for Fairbanks Restaurants: A Market Survey. Thesis published: Agroborealis, School of Natural Resources and Agricultural Sciences research magazine. 3.Shelf-life determination, pH testing and creation of nutrition labels resulted in The Alaska Dip Company marketing two new dip products. 4.Shelf-life determination, pH testing and nutrition labels resulted in Brewsters (Fairbanks, Alaska) marketing three new barbeque sauces. 5.Recipe development utilizing wild Alaska berry juices resulted in five new flavors of lollipops and hard candies (berry juices with sugar, without corn syrup, and with artificial sugar) for Tribal Cache, a brand name of the Seldovia Village Tribe. Three cooks, two students and the Food Product Development manager were trained in the test kitchen to make the wild berry flavorings, lollipops and hard candies. Marketing of these products has been delayed. 6.Eleven hulless barley products were created in the test kitchen. 7.Six dried soup mixes were developed for Alaska Natural Seafoods (Seward, Alaska) company using dried Alaska fish, reindeer and barley grain. 8.Final testing of eight Alaskan potato varieties indicated two varieties have potential as a commercial refrigerated fresh fry product: Pike and Shepody. Testing indicated high glucose content after storage at 33 degrees F. and lower glucose content at 70 degrees storage. 9.204 consumers participated in sensory evaluation of Thual barley and 12 daughter lines. Statistical analysis indicated no significant difference between each of the 12 daughter lines and the mother Thual variety. These results are important in the determination of daughter lines that will result in higher yields of this Alaskan grain. 10.Results of the consumer reindeer meat test indicated increased tenderness with electrical stimulation of meat. 11.A six-member reindeer sensory panel has been trained and has completed twelve sensory evaluation sessions. 12.Results of the reindeer meat triangle test indicated that consumers can identify a difference between reindeer given two feeds. Panelist qualitative comments indicated the difference identified was not a fishy flavor. 13.The Cooperative Extension Service Food Product Development and Sensory Evaluation Facility is the only ADEC approved food product development facility in Alaska and clientele requests have increased. 14.Evaluations from six students in the statistical methods class indicated their knowledge of sensory evaluation methods and data analysis was significantly improved.
Publications
- Finstad, G., Wiklund, E., Long, K., Rincker, P.J., Olivera, A.C.M. & Bechtel, P.J. (2007). Feeding soy or fishmeal to Alaskan reindeer (Rangifer tarandus tarandus)-effects on animal performance and meat quality, Rangifer 27 (1):59-75.
- Long, K. and Trateng, K. (2006-2007, winter). Alaskas hulless Barley in a new food product, Agroborealis 38 (2): 32-35.
- Long, K. 2007. CES Food Product Development. Fact Sheet. Global Foods Conference, May.
- Long, K., 2006. Canning Moose and Caribou. Publication FNH-00226. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Long, K. 2004. To Can Fish in Cans. Publication FNH-00125. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Long, K. 2005. Canning Smoked Fish in Cans. Publication FNH-00129. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Long, K. 2006. Canning Meat in Cans. Publication FNH-00227. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Long, K. 2004. Canning Fish in Quart Jars. Publication FNH-00126. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Long, K. 2008. Canning Crab. Publication/Draft. Alaska Cooperative Extension Service, University of Alaska Fairbanks.
- Johnson, M. (editor), Long, K. (reviewer), 2006, 2007, 2008. Food Safety and Preservation FYI Electronic Newsletter. Monthly. Website: Cooperative Extension Service, University of Alaska Fairbanks, (http://www.uaf.edu/ces/). A research based newsletter that documents questions and answers specific to Alaskan foods and questions from Alaskan consumers.
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Progress 10/01/06 to 09/30/07
Outputs
OUTPUTS: Activities: A fifth, 12-hour (UAS-HS128/1 credit) food safety/preservation class was taught distance delivery to four students located in Hydaburg, Haines, Auke Bay and Anchorage. Thirty-two hours of classes that reached an audience of 111 individual's, were taught on topics relating to food product development for Alaskans. Classes were taught in Fairbanks, Homer, Palmer and Kodiak, Alaska and Fort Collins, Colorado (distance delivered). Additional processing determination experiments were conducted for canning crab with assistance of the test kitchen lab assistant. New products developed from Alaska grown or gathered ingredients included: Five flavors of Alaska wild berry lollipops and drops; plain puffed barley snack; sugar glazed puffed barley snack; Alaska barley energy bar (in development phase). Research, analysis of research and publication development has continued on canning crab. Events: The first annual Specialty and Gourmet Foods Conference (May 2007) was funded
and supported through this grant. Travel, hotel, meals, speakers fees, registration postage, paid advertisements, room rental and set-up fees for the Specialty and Gourmet Foods Conference were paid for from this grant. Thirty-five individuals registered for the conference. Services: Student advising and supervision was provided to two students (one senior thesis and one graduate student) whose thesis topics related to producing food products for local and Alaskan markets. Consultations to individuals on food products development or research related to this grant reached 385 individuals. Three small-scale commercial food producers were provided assistance on pH testing, shelf-life determination and nutrition label development (five products). The Reindeer Program, School of Natural Resources and Agricultural Sciences, was assisted in the sensory evaluation of their meat products. Products: Research that resulted in processing times and publications for canning: fish in half-pound and
one-pound cans; smoked fish in half-pound and one pound cans; meat and game meat in half-pound and one-pound cans; and fish in quart jars was produced as DVD's and web-base learning modules (DVD's were produced using other grant funds). A web-based knowledge database for cataloging Alaska food safety and food preservation questions, publications, references and resources is in the final review phase. A trademark for food products developed from the Food Product Development kitchen is in the initial application process. The toll free hotline continues to focus on statewide clientele requests for current research based resources in the areas of food safety, food preservation and food product development. The clientele base that consistently utilizes this service continues to expand.
PARTICIPANTS: Kristy Long, Ph.D.: Foods Specialist, CES-UAF (PI). Dr. Long supervises and coordinates all aspects of the grant project. She is the lead researcher for the recipe development, shelf-life determination, ph testing and sensory evaluation of new food products developed by consumers and the CES test kitchen. Kamolluck Trateng: Research Lab Technician, CES-UAF. Ms. Trateng manages the test kitchen, coordinates sensory evaluation testing, acts as a liaison with users of the sensory evaluation lab, carries out recipe testing of new food products and provides leadership in the use of the sensory evaluation software. Marci Johnson: Program Assistant, CES-UAF. Ms. Johnson reviews and edits the design of the knowledge database and enters the information in the database. She answers the toll free Food Safety and Food Preservation hotline and documents her responses. Chuck Crapo, Ph.D.: Fishery Industrial Technology Center-UAF. Dr. Crapo is instrumental in the shelflife and pH
testing of products developed by consumers. He is also providing the expertise for processing time determination of home canned crab. Coral Howe: Marketing Program Assistant, CES-UAF. Ms. Howe provided leadership for the Specialty and Gourmet Foods conference. This grant sponsored the conference and Ms. Howe's salary was paid by another CSREES grant. Collaborators: Fishery Industrial Technology Center-UAF, Reindeer Program-School of Natural Resources and Agricultural Sciences, University of Alaska Southeast (Community Wellness Advocate Program).
TARGET AUDIENCES: Seldovia Village Tribe (Alaska Native tribal entity), Brewster's restaurant (marketing new barbeque sauces), Alaska Dip Company (marketing new dips/sauces), Southeast Alaska Health Corporation (nonprofit Alaska Native corporation), small food product producers and new food product producers (Specialty and Gourmet Foods conference).
Impacts
1.Four students successfully completed the UAS-HS128, one-credit class that is a core requirement for certification in the Community Wellness Advocate Program at the University of Alaska Southeast. 2.The senior thesis student successfully completed her Bachelor of Science degree from the School of Natural Resources and Agricultural Sciences at the University of Alaska Fairbanks (May 2007). Her thesis topic was, Producing Fresh Herbs for Fairbanks Restaurants: A Market Survey. Her thesis has been published in Agroborealis, the School of Natural Resources and Agricultural Sciences quarterly research magazine. 3.Shelf-life determination, pH testing and creation of nutrition labels resulted in The Alaska Dip Company marketing two new dip products. 4.Shelf-life determination, pH testing and creation of nutrition labels resulted in Brewsters (Fairbanks, Alaska) marketing three new barbeque sauces. 5.Recipe development utilizing wild berry juices resulted in the creation of
five new flavors of lollipops and hard candies for Tribal Cache, a food product brand name of the Seldovia Village Tribe. Three cooks, two students and the Food Product Development manager were trained in the test kitchen to make the wild berry flavorings, lollipops and hard candies. These products are scheduled to enter the market in the summer of 2008. 6.Two new hulless barley products were created in the test kitchen. Plan puffed barley and glazed puffed barley snacks were developed. Development of an Alaska barley energy bar continues.
Publications
- Finstad, G., Wiklund, E., Long, K., Rincker, P.J., Olivera, A.C.M. & Bechtel, P.J., Feeding soy or fishmeal to Alaskan reindeer (Rangifer tarandus tarandus)-effects on animal performance and meat quality, Rangifer 27 (1):59-75, May 12, 2007.
- K. Long and K. Trateng, Alaskas hulless Barley in a new food product, Agroborealis 38 (2): 32-35, Winter 2006-2007
- K. Long, CES Food Product Development Fact Sheet, Global Foods Conference, May 2007.
- K. Long, Editor, Canning Moose and Caribou, Cooperative Extension Service, University of Alaska Fairbanks, October 2006.
- M. Johnson, Author, K. Long, Editor, Food Safety and Preservation FYI Electronic Newsletter, Cooperative Extension Service, University of Alaska Fairbanks, October-September 2006 & 2007 (monthly).
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Progress 10/01/05 to 09/30/06
Outputs
OBJ. 1.1: Purchased supplies and provided research lab assistance for three continuing and one new project: consumer sensory evaluation of 12 varieties of barley crackers (research completed); five trained panel sensory evaluations of reindeer meat (research completed); and evaluation of eight Alaska potato varieties for use in fresh fry product (research completed); a new product, lollipops made from wild berries, was initiated in response to a request by the Seldovia Village Tribe. OBJ.1.2: Alaska Department of Environmental Conservation inspections and certifications are current; Institutional Research Board-UAF certification is current. OBJ.1.3: The full-time food product development research technician continues in her position. OBJ.1.4: CreaScience contract was discontinued; Compusense Technical Maintenance Support was purchased until April 2007. OBJ.2.1: A Food Product Development Conference is being planned for April 20-21, 2007 in Fairbanks, Alaska.
Co-sponsors and a nationally recognized speaker have been identified. OBJ.2.2: Assisted in the development of a marketing survey for the Seldovia Village Tribe; newsletter has not been completed; computer-based Food Product Development marketing tool is near completion. OBJ.2.4: Food Product Development publicity has been provided through: two Fairbanks newspaper articles and one Anchorage newspaper, four University of Alaska Fairbanks administrative sessions, the Tanana Valley Fair, five tours of the food product development facility, and the annual meeting of the Alaska Association of Family and Community Education. OBJ.2.5: A fourth distance-delivered, 16-hour food safety/preservation class was taught to seven students in Anchorage, Ketchikan, Juneau, Fairbanks and Sitka; a fifth class will be taught in January 2007. OBJ.2.6: The hiring of an Education Technology Specialist has been delayed because of a revised approach to distance delivery.
Impacts
1. Results of the trained sensory panel evaluations of reindeer meat are currently being analyzed. 2. The final testing of eight Alaskan potato varieties indicates that two varieties have potential as a commercial refrigerated fresh fry product: Pike and Shepody. Bake King was eliminated because of a shorter refrigerator shelf life. 3. 204 consumers participated in sensory evaluation of Thual barley and 12 daughter lines. Statistical analysis of the results indicated that there was no significant difference between each of the 12 daughter lines and the mother Thual variety. These results are important in the determination of daughter lines that will result in higher yields of this Alaskan grain. 4. Three lollipop recipes have been developed using Alaskan wild berries (blueberries and salmonberries), with sugar, without corn syrup and with artificial sugar. Additional berries are currently being tested. 5. Student evaluations from distance-delivered class indicated the
class objectives were met, the class content was relevant and useful, the distance-delivered presentations were effective and the class rated as one of the best that students had participated in.
Publications
- Finstad, Greg. E.Wiklund, K. Long, P.J. Rincker, A Oliveira, P.J. Bechtel. 2007. Feeding soy or fish meal to Alaskan reindeer (Rangifer tarandus tarandus) effects on animal performance and meat quality has been submitted for publication.
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Progress 01/01/05 to 12/31/05
Outputs
OBJ. 1.1: Purchased supplies for three projects: sensory evaluation of reindeer meat, hulless barley project and the Mat-Su potato project. A consumer panel and six trained panel sessions of reindeer meat have been completed. Barley cracker recipe for consumer testing has been completed. Evaluation of eight potato varieties is near completion. OBJ. 1.2: Alaska Department of Environmental Conservation (ADEC) inspections and certifications are up to date. OBJ. 1.3: A full time food product development technician was hired July 2005. OBJ. 1.4: CreaScience continues as a consultant for hulless barley project; international expert trained panelists and staff to evaluate reindeer meat. OBJ. 2.1: Identification of potential co-sponsors continues. The Department of Natural Resources Division of Agriculture, Made in Alaska, ADEC and the School of Natural Resources and Agricultural Sciences, UAF, have indicated interest in a food product development conference. OBJ. 2.2:
Questions from clientele continue to be compiled. Information about the facility has been included in the UAF website. OBJ. 2.3: The Food Product Development website is being developed and "Ask the Expert" is being maintained. OBJ. 2.4: Five tours and demonstrations in the kitchen facility have been given to Alaska State Division of Agriculture, Mat-Su Borough and School of Natural Resources and Agricultural Sciences faculty, staff and students. OBJ. 2.5: A third distance-delivered, 16-hour food product, food safety and preservation class was taught to students in Sitka, Ketchikan, Cordova, Juneau, Homer, Bethel and Seward in January 2005. A fourth class will be taught in January 2006 to students in Fairbanks, Anchorage, Sitka, Ketchikan and Juneau. OBJ. 2.6: The hiring of an Education Technology Specialist has been delayed because a revised approach to distance delivery was required.
Impacts
1. Results of the consumer reindeer meat test indicates increased tenderness with electrical stimulation of meat. 2. A six-member reindeer sensory panel has been trained and has completed six sensory evaluation sessions. 3. The initial testing of potato varieties indicates high glucose content after storage at 33 degrees F. Storage at 70 degrees F lowers glucose content. Shepody and Bakeking potatoes have potential as commercial "freshfry" product. 4. Informal sensory evaluation of 100% hulless barley cracker indicates potential as future food product. 5. Student evaluations from the food product, food safety and preservation distance delivered class indicated the class objectives were met, the class content was practical, and the distance-delivered presentations were effective.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
OBJ. 1.1: Purchased non-fixed equipment for three projects: sensory evaluation of reindeer meat, hulless barley project and the Mat-Su potato project. A triangle sensory evaluation of reindeer meat was completed. Twelve barley varieties have been milled into flour. The evaluation of eight potato varieties will include monthly testing during 2005. OBJ. 1.2: Alaska Department of Environmental Conservation (ADEC) inspections and certifications are up to date. OBJ. 1.3: Student assistant is employed part time to assist with projects. The position description is being written for a food product development technician and hiring will be completed by May 31. OBJ. 1.4: CreaScience was consulted for the development of the consumer sensory testing of reindeer meat and this project is completed. CreaScience was contracted to teach a three-day class on statistical methods for food product development. CreaScience has been contacted to assist with the sensory evaluation of potato
products. OBJ. 2.1: Identification of potential co-sponsors continues. The Department of Natural Resources Division of Agriculture, Made in Alaska, ADEC and the School of Natural Resources and Agricultural Sciences, UAF, have indicated interest in a food product development conference. OBJ. 2.2: Questions from clientele continue to be compiled. Information about the facility has been included in the Made in Alaska newsletter. OBJ. 2.3: The Food Product Development website is being developed and Ask the Expert is being maintained. OBJ. 2.4: Tours and demonstrations in the kitchen facility have been given to the Alaska Reindeer Herders Association and the Education Coordinator for ADEC. Made in Alaska program manager has distributed information about the facility. OBJ. 2.5: A second distance-delivered, 16-hour food product, food safety and preservation class was taught to students in Sitka, Angoon and Tunanak in January 2004. A third class will be taught in January 2005 to students in
Ketchikan, Juneau, Sitka, Haines, Cordova and Bethel. OBJ. 2.6: The hiring of an Education Technology Specialist has been delayed until the distance delivery equipment can be upgraded.
Impacts
1. Results of the reindeer triangle test indicate that consumers can identify a difference between reindeer given two feeds. Panelist qualitative comments indicated the difference identified was not a fishy flavor. 2. The Cooperative Extension Service Food Product Development and Sensory Evaluation Facility is the only ADEC approved food product development facility in Alaska and clientele requests have increased. 3. Evaluations from six students in the statistical methods class indicated their knowledge of sensory evaluation methods and data analysis was significantly improved. 4. Student evaluations from the food product, food safety and preservation distance delivered class indicated the class objectives were met, the class content was practical, and the distance delivered presentations were effective.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
OBJ. 1.1: Identified food products to be evaluated during the next one to two years as: reindeer (three products), dried dog treats or bait, caviar prepared at home, salsa (Alaskan tomato varieties that make the best product), smoked salmon in half-pound and pound cans and Alaska grown baby greens. Equipment needed for testing the three reindeer products has been identified and the purchase requisitions have been submitted. OBJ. 1.2: The Alaska Department of Environmental Conservation (ADEC) has issued a permit but not inspected the test kitchen. A hot water booster heater is required and will be installed prior to inspection February 2004. OBJ. 1.3: A food product development technician will be hired soon after the kitchen is approved. 0BJ. 1.4: Three new food products are scheduled for testing in February and March 2004. CreaScience has been contracted for assistance in experimental design and data analysis of sensory evaluations. OBJ. 2.1: Identification of
potential co-sponsors for the Food Product Development Conference continues. The first planning meeting will be in March 2004. Conference dates are tentatively set for February or March 2005. OBJ. 2.2: Questions from clientele are being compiled to be used as the focus of a survey to be included in the first Alaska Food Product Development newsletter to be released by June 2004. OBJ. 2.3: The position description is being developed for an employee to update and complete the website by February 2005. OBJ. 2.4: Program publicity is on hold until the test kitchen is approved by ADEC. OBJ. 2.5: A second distance-delivered, 16-hour food product, food safety, and food preservation class will be taught to students at Sitka, Angoon and Tunanak in January 2004. OBJ. 2.6: An Education Technology Specialist will be hired in May 2004 to assist in redesigning the distance delivered class to include a non-credit section.
Impacts
This grant was awarded in September 2003. Impacts cannot be measured at this time.The schedule for sensory evaluation of the three reindeer meat products has been set.
Publications
- No publications reported this period
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