Progress 08/01/03 to 07/31/05
Outputs
Objective: Implement the food safety and quality lab. The Quality Assurance/Food Safety Lab was equipped with state of the art equipment. The lab has been used to teach food microbiology and food analysis. In addition, the lab has been available to teach some specialized labs from other courses such as Fundamentals of Foods, Experimental Foods, and Nutritional Assessment. Objective: Faculty training. Two of the faculty working with the nutritional and food science program completed their training in HACCP. In Addition, three faculty members completed their training in ServSafe, two of them received the train-the-training program from the National Restaurant Association and now are official ServSafe instructors. The PI attended the Rapid Methods in Microbiology at Kansas State University. In addition, four faculty members were partially funded to attend the Institute of Food Technologists annual meeting (2003-2004). Objective: Students engagement in food science
research During this grant period, twelve students (undergraduate and graduate) participated in research in the area of food safety and food quality.
PRODUCTS: New courses offered: Foodborne illnesses: Etiology Prevention and Control Food Microbiology Food Analysis Food Safety Programs (HACCP and ServSafe) Sensory Evaluation of Food Products Training available for students: Texture analysis Viscosity Light microscopy: image capture and analysis Protein isolation and SDS-PAGE Gel documentation system Immunomagnetic detection of L. monocytogenes Use of chromogenic agars Biochemical identification tests for bacteria Use of water activity meter, refractometer, color meter and other instruments used in quality assurance
OUTCOMES: Twelve students were engaged in food safety and quality research. The Food Science Club was established at California State University, Los Angeles. Basic Foods (a local company from Los Angeles) donated $1000 dollars to support the Food Science Club activities. Student participated in the New Product Development competition (2004-2005) hosted by the Southern California Institute of Food Technologists (SCIFTS). Faculty members and students attended the SCIFTS conference and IFT meetings (2004-2005). Twelve students became members of IFT. Four students and one faculty member were recognized as new members of Phi Tau Sigma, the honorary society of food scientists. Two of the students involved in the food science club as officers and engaged in food safety research received the SCIFTS scholarship ($1000 each). The Educational Grant from SCIFTS was received to partially support one of the M.S. thesis ($4915)in food safety. SCIFTS selected the Food Science program at Cal State
LA to host during 2006 and 2007 the Annual Food Industry Conference. The theme for the 2006 conference is:food ingredients for health promotion on January 10. The PI was invited by KMITL (King Mongkut Institute of Technology Ladkrabang Bangkok, Thailand) during 2004 to train students (12) in ServeSafe. In addition, the same course was offer to the local food service industry in a two-day format (15 participants). The PI was invited to lecture at Kasetsart University (Thailand) during 2004. The title of the lecture was: Quality Measurements in Beef. Fifty students and five faculty members attended this lecture. The PI was invited by Chapman University (2004) to teach part of Better Process Control course taught in Spanish.
DISSEMINATION ACTIVITIES: Partnerships have been formed with: Mississippi State University Chapman University Pasadena City College Southern California Institute of Food Technologists Section King Mongkut Institute of Technology Ladkrabang Bangkok, Thailand Kasetsart University, Thailand. Success of this program has been communicated by participating in professional meetings both locally and nationally, by students participating in local competitions and national conferences and by establishing the food science club, which promotes activities among students on campus.
FUTURE INITIATIVES: Continue the marketing efforts of this new program to recruit students Continue efforts to obtain federal and private funds to support research projects in the area of food safety and quality Continue developing partnerships in other research institutions and the food industry Continue offering research opportunities to undergraduate and graduate minority studens Keep attending local and national conferences, both faculty members and students
Impacts
The acquisition of new equipment allowed to teach five new courses, four more next year, and to train at least 120 students in nutritional science in aspects of food quality measurements, good manufacturing practices, and sanitation standard operating procedures. A new faculty member was hired in the area of food chemistry and food analysis The university contributed with $70,000 dollars (start-up money for new faculty member in food chemistry) Three faculty members were trained in aspects of food safety and HACCP. These faculty are now engaged in food safety teaching and research Twelve students have been involved in different areas of food safety research. Before this proposal was funded there was no research in this area. Six theses have been published. This caused a tremendous impact among graduate students since more and more students would prefer to work on research (thesis/research project) rather than taking the comprehensive exams. Seven abstracts were
presented during IFT meetings. The first year of the program two papers were presented and five more during 2005. Five abstract will be submitted by November 2005 to be presented in 2006 Instructor and students from local community colleges are aware of the activities and new courses offered in the food science program Local industry has shown interest in our program by offering internships and job offers By early 2007, a brand new pilot plant and food analysis lab will be available
Publications
- Zavala, S. 2005.Use of flaxseed and chickpea flours to design a muffin targeted to Hispanic pregnant women. Thesis.
- Liang, X. 2005. Inhibition of Listeria monocytogenes by Lactobacillus plantarum in soy and cow milk. Thesis.
- Lahijani, E. 2005. Sensory evaluation of soy proteins in two food matrices. Thesis.
- Thiensuwan, W. 2005.Protein Structure and functional properties of defatted jasmine rice bran protein isolate treated with high frequency ultrasound. Thesis.
- Shahinian, T. 2005. Microbial profile of chicken from Asian and Hispanic markets in the San Gabriel Valley, Los Angeles County. Thesis.
- Chunag, H. 2005. Evaluation of carbohydrate and protein fat replacers in the manufacture of mayonnaise and acceptance of omega-3 fatty acid fortification. Thesis.
- Chamul, R.S., Calderon, L., Harris, J. and Bamrick, T. 2004. Development of a four year-degree program in food science and technology at a comprehensive Hispanic-serving institution. IFT Mtg. Las Vegas, NV. (Abstract).
- Chamul, R. S., Leung, L., Acosta, L. and Lahijani, E. 2004. Food avoidances based on ethnicity and acculturation in a multicultural city. IFT Mtg. Las Vegas, NV. (Abstract).
- Zavala, S, Chamul, R. S., Coggins, P. C., and Jambazian, P. 2005. Utilization of flaxseed and garbanzo flour to design a muffin targeted to Hispanic pregnant women. IFT Mtg. New Orleans (Abstract).
- Thiensuwan, W., Chamul, R.S., Tungjaroenchai, W., and Coggins, P.C. 2005. Flavor attributes of commercial tea products from Thailand made with Ganoderma lucidum. IFT Mtg. New Orleans. (Abstract).
- Chamul, R. S., Stojanovic, J., and Jambazian, P. 2005. Quality of fresh-cut vegetables as affected by disinfectant, cutting method, and storage container. IFT Mtg. New Orleans. (Abstract).
- Chamul, R.S., Barnard, R., Chuang, H., Tran, H., Ritchie, J., and Lam, A. 2005. Texture profile of Spirulina platensis gel candy of the Royal Chitralada project of Thailand. IFT Mtg. New Orleans. (Abstract).
- Chamul, R. 2005. HACCP training material. Material to teach a generic HACCP course was developed and submitted to the International HACCP Alliance for review and approval. The PI has been recognized as an official instructor. The material submitted, after the first revision, has been edited to obtain the final approval from the International HACCP Alliance
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Progress 10/01/03 to 09/30/04
Outputs
During the first year the following objectives were accomplished: 1. Secure scientific instrumentation for teaching: instrumentation for food safety and quality were obtain and have been used in teaching courses such as Foundations of Foods (NTRS 210) and Experimental Foods (NTRS 410). 2. Faculty preparation and enhancement: Two faculty members working in the area of food safety were trained in food safety (ServSafe) and one faculty and a staff member were trained in HACCP. In addition the PI attended the rapids methods in microbiology workshop. Two key faculty members and the research assistant also attended the Institute of Food Technologist annual conference. 3. experiential learning: Six students participated in the food industry conference. They participated in a one-day conference and also in the new product development competition at the Southern California Food Industry Conference. In addition, 11 students attended the annual Institute of Food Technologists
conference.
PRODUCTS: The following are examples of students benefit with the recently acquired instrumentation (hunter color meter, pH meter, water activity meter, texture meter, refractometer, and others). Lab manuals/practices have been modified in order to include the new instrumentation to the students learning experience: Foundations of foods NTRS 210, 44 students Experimental foods NTRS 410, 42 students In addition, instrumentation for food safety (PCR, electrophoresis, stomacher, etc) was utilized to expose the students enrolled in: Foodborne illnesses NTRS 436, 12 students Currently seven master students and four undergraduate students have been mentored and encouraged to participate in research projects and become active in professional organizations.
OUTCOMES: Three papers from students enrolled in NTRS 410 have been considered for publications. The focuses of these papers are recipe modifications of traditional Hispanic foods to provide a healthier diet. Six students formed the new product development team. They participated in the Southern California Food Industry conference where they presented their product to an audience of more than 100 industry representatives. Students (11) and facultyh and staff (5)that attended IFT were able to network with students and faculty from other programs and professional in the food industry for future scholarships and internship opportunities.
DISSEMINATION ACTIVITIES: A brochure for the new Food Science and Technology is in progress. A web page is kept in English and Spanish to inform about the activities and opportunities in the program. High schools and Community Colleges have been visited to talk about FST programs, quality and food safety.
FUTURE INITIATIVES: Conduct research in the area of quality of ethnic foods (fresh produce and meat products) Keep mentoring undergraduate and graduate students to attend conferences and work on research projects Develop a food safety certificate for people not interested in a degree but that will benefit from courses in food quality to secure a better job
Impacts
Courses in the area of food science and technology for nutritional science students have been updated to incorporate the use of scientific instrumentation New courses and labs will be offered to students. This coming year Food Chemistry, Food Analysis, and Food Microbiology will be offered. Students research skills have been improved. In addition students are participating in professional activities and are in the process to establish a food science club.
Publications
- Chamul, R.S., Calderon, L., Harris, J. and Bamrick, T. 2004. Development of a four year-degree program in food science and technology at a comprehensive Hispanic-serving institution. IFT Mtg. Las Vegas, NV (abst).
- Chamul, R. S., Leung, L., Acosta, L. and Lahijani, E. 2004. Food avoidances based on ethnicity and acculturation in a multicultural city. IFT Mtg. Las Vegas, NV (abst).
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