Progress 09/01/05 to 08/31/10
Outputs
We have graduated 3 PhD Fellows in Food Science and Technology, with emphasis in the area of functional foods, functional ingredients, and human health. All have taken additional courses in chemistry, human nutrition and pharmacy to complement their training in food science, and maintained GPA scores above 3.8. Their advisory committees contained experts in nutrition and health, FST and Pharmacy. Research projects included: improving functional health beverages through novel processing and ingredients, retaining nutrient and bioactive compounds in fruit through advanced drying techniques, and recovering and analyzing nutrient and bioactive compounds in peanut waste. Two Fellows attended the Tunitak Conference on Nutrition and Health in Instanbul , one attended the International Society for Nutraceuticals and Functional Foods Conference in Taiwan. Two Fellows won awards as finalists in the American Chemical Society graduate competition in Utah. In addition, one Fellow attended a training workshop on antioxidant measurements at Rutgers University. One Fellow spent a summer at Milan University, funded by IRTA, researching the stability of dried apples containing tea catechins. Two Fellows formed a product development team and were finalists at the AACC meeting, with their product of extruded snacks made from high-phenolic sorghum and dark chocolate. One Fellow worked in the UGA College of Pharmacy to develop grain-based anti-diabetic functional beverages. The Fellows were also involved in leadership, communication and management. All were active members in the UGA Food Science Club. One was VP of IFT Relationships and Director of the Chapter Leadership Workshops for the IFT Student Associations. One was Student Representative for Southeast IFT. One Fellow was departmental representative for CAES Graduate Student Association. One participated in the Emerging Leaders Program, sponsored by the UGA Graduate School. Fellows also gave seminars on their studies in Italy, and on ethics in nutrition research (both at UGA and in Italy). One Fellow helped organize and moderate a symposium on "Everyday Ethics for the Food Scientist: Ethics in Research, Education & the Workplace" at the 2009 IFT Annual Meeting. Another Fellow contributed to an IFT workshop on "Student Leadership". Fellows have also supervised 5 undergraduates, who received credit for a "Special Topics" course, on projects in nutrition and health. One of the students established an ongoing industry mentor in the beverage industry. Two of the Fellows were invited to and provided funding for the PMCA International Association of Confectioners, where they attended the production conference and were paired with industry mentors. They have also been involved as teaching assistants in FST classes on functional foods, food analysis, and food engineering. All Fellows now work in the food industry in functional foods. One works at Nestles Corp. on phytochemicals in foods. One works at Green Mountain Coffee Roasters on issues related to antioxidants in coffee and teas. One works at Freedom Foods on development of gluten-free products. PRODUCTS: The main product of this work is the three trained PhD graduates and the scientific papers they produced. The Fellows also developed several seminars related to their research, to ethic training, leadership in Food Science and travels to Italy. The Fellows also helped in the mentoring of other undergraduate students through Special Problems courses in the department. OUTCOMES: The Fellows developed several research initiatives that are promising for further development. One studied the phytochemicals in peanut skins. We are now working on producing products such as peanut butter that utilize peanut skins to improve the fiber and phytochemical content. One Fellow studied the use of Sorghum in beverages, and that resulted in a product with high antioxidant content, antidiabetic properties and good consumer acceptability. Another developed a novel method for producing dried blueberries that maintained good flavor, color and antioxidant levels. These have been used in dried mixes, and will also be developed for use as an ingredient for mixes, beverages and snack products. DISSEMINATION ACTIVITIES: Outcomes of the project were disseminated by publications as described above, presntations at societal meeting, and seminars. One Fellow also worked with the Georgia Blueberry Grower's Association developing drying procedures. All are now using their training in food science and health, as well as leadership in their current employment in the food industry. FUTURE INITIATIVES: This is the termination of this project. However, we are currently continuing on a new National Needs Fellowship program, expanding more broadly into food and health. We are also seeking funding for a postdoctoral fellow in the area of food product development targeted towards alleviating childhood obesity.
Impacts
This program has successfully trained 3 PhD students in education and research techniques related to functional foods, as well as the skills needed to be successful in food science careers. This project has also helped the Department of Food Science improve expertise and develop new initiatives related to food science and human health, including products related to improved bioactive foods and lowfat snacks and beverages.
Publications
- Corey ME, Kerr WL, Mulligan JH and Lavelli V. 2010. Phytochemical stability in dried apple and green tea functional products as related to moisture properties. LWT-Food Science & Technology. 44(1):67-74
- Lavelli V, Vantaggi C, Corey M, Kerr W. 2010. Formulation of a Dry Green Tea-Apple Product: Study on Antioxidant and Color Stability. 75(2):C184-190
- Craft B, Kosińska A, Amarowicz R, and Pegg R. 2010. Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance. Plant Foods for Human Nutrition. 65(3): 311-318, 8p
- Shin EC, Craft B, Pegg RB, Phillips RD and Eitenmiller RR. 2010. Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chemistry 119(3): 1262-1270
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Progress 09/01/08 to 08/31/09
Outputs
Of the 3 PhD Fellows, two have graduated and one is expected to graduate in December. Mark Corey graduated in June of 2009, is working in New Hampshire and recently interviewed with the Pepsico Corporation. Brian Craft graduated in August 2009, currently resides in FLorida and is interviewing with Nestles in Switzerland. Mr. Corey finished his PhD project in functional beverages and dried products, studying the effects of processing on bioactive compounds, and using low-cost cereal grains or green tea to compliment the antioxidant profile. He currently has 4 papers in submission, presented 2 presentations at meetings. Mr. Craft finished his research in analyzing and reclaiming bioactive compounds from peanut waste. He currently has 3 papers in submission. The third student, Laura Pallas-Brindle has been studying methods of drying Georgia blueberries to maintain optimum quality, nutrition and bioactive compounds. This has involved using conventional drying, as well as vacuum-band drying, along with other processing variables such as prefreezing, abrasion and infusion. Sensory tests indicate there are several excellent products that have maintained good nutrition. Ms. Brindle is currently at the University of South Wales, working with the laboratories there to best analyze her data statistically. In addition their studies, both Mr. Corey and Mr. Craft have been involved with IFT leadership and seminars, and both won awards at the American Chemical Society Graduate Competition. PRODUCTS: Laura Pallas-Brindle has helped the Georgia Blueberry Association develop a dried blueberry product which is being considered for subsequent production. Mr. Corey has produced a sorghum-based drink which we hope will be further developed. OUTCOMES: Two PhD students trained in the area of functional foods and human health have successfully graduated. One has produced several apple-based products, combine with tea or cereal grain, that can provide improved nutrition. One has characterized the important bioactive components of peanut waste. This information is currently being used to develop a healthier peanut-butter. The third student is developing a process and recipe for dried blueberries that will be useful to the market. In addition, two students have developed seminars on leadership and ethics that were presented before a major society. DISSEMINATION ACTIVITIES: The primary means of dissemination is through several publications that will result as part of the research. Information on leadership, ethics and international learning experiences was provided at IFT, local meetings and in a video-conferenced seminar with the University of Milan. In addition, the Principal Investigator will be discussing successes and failures at an upcoming Project Leaders Meeting in Wahsington, DC> FUTURE INITIATIVES: This project is currently winding down. The information gathered from the research is being used to follow-up the development of healthier food products, such as the production of an enhanced peanut butter. Results from blueberry drying helped in securing a Specialty Crops Grant from the State of Georgia, which will be used to bring research results to the marketplace. We have also used are results from this project to seek a subsequent National Needs Fellowship in a related area. From what we have learned, we were able to suggest several novel experiential learning opportunities, and possibilities for hands-on practice delivering information to the public.
Impacts
The major impact is the training of students in the multi-disciplinary areas needed to fully understand current thinking in food and health. This means both the scientific and technical aspects of bioactive compounds in food, but also understanding the legal, ethical and cultural issues elating to food and health. The research has also shown several possibilities for processing to enhance healthy-components of food, and ways to use cheaper sources of healthy ingredients.
Publications
- No publications reported this period
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Progress 09/01/07 to 08/31/08
Outputs
To date, three PhD students have been trained in the National Needs Area. All have passed their PhD qualifying exams, and are proceeding to candidacy. Among their acomplishments: 1. Brian Craft- has accomplished most of his research on bioactive compounds in peanuts. Brian is presenting his work at the 2008 Annual International Society for Nutraceuticals and Functional Foods (ISNFF) Conference in Taiwan, November 14-17, 2008. During his training he participated in an antioxidant measurement class at Rutgers University. Brian also interned at Frito-Lay and is expected to attain a permanent position this fall. 2. Mark Corey-has finished most labwork on bioative compounds in apple-tea blends and sorghum based beverages. He has presented his work at the American Association of Cereal Chemistry conference in Hawaii, where he and Laura were also finalists for the product development contest. Mark has also won a scholarship to present his work at the ACS meeting in Utah in March, 2009. Mark attended a conference in Turkey on nutraceuiticals, and spent 3 months on an IRTA grant in Milan, Italy, studying with Dr. Vera Lavelli. Mark is expected to graduate in June of 2009. 3. Laura Brindle-Pallas- is continuing work on vacuum drying of blueberry and blueberry ingredients, and is hoping to develop improved methods for maintaining bioactive compounds during processing. She will present her work in April at the Conference on Food Engineering. She was also selected for the Emerging Leaders Program. She will likely graduate in December of 2009. PRODUCTS: As proposed, three PhD students have been trained in the area of functional foods and human health. This involved research in the functional foods area; advanced classes in pharmacy, nutrition and functional foods; relevant conferences; industry internships; and work in international laboratories. To date, all three are on schedule to graduate. OUTCOMES: The students will have advanced training in functional foods and human health. All plan on working in the food industry, and bringing their knowledge to relevant food projects. In addition, the results of their research have been, and will be, presented at relevant scientific meetings. DISSEMINATION ACTIVITIES: Students have presented their results at several conferences, including the International Society for Nutraceuticals and Functional Foods, AACC, American Chemical Society, Institute of Food Technologists, and Conference on Food Engineering. One student has already worked as an intern at Frito-Lay on a relevant project, one has worked in Italy and presented seminars at the University of Milan. FUTURE INITIATIVES: We will continue to ensure that students meet their deadlines for graduation. In addition, they will attend a few more conferences, and will be finishing up activities related to writing and publishing scientific papers.
Impacts
Trained students will be able to bring their expertise to relevant health related projects in the food industry. One has already developed a low-cost sorghum-based drink. Another has developed technology for procuring functional ingredients from peanut waste products. The third will have developed advanced technology for maintaining bioactive compounds during drying of fruits and vegetables.
Publications
- Lavelli V, Bantaggi C, Corey M, and Kerr WL. 2008. Modeling hygroscopicity, antioxidant properties and color changes of a dehydrated green tea-apple product. First European Food Congress, Ljubljana, Slovenia, November 4-9, 2008
- Corey ME, Kerr WL, Hargrove JL, Greenspan P, and Hartle DK. 2008. Sorghum bran extracts as novel functional foods and beverage ingredients for metabolic syndrome market. American Association Cereal Chemists International Meeting, Honolulu, HA, September 21-24, 2008.
- Corey ME, Pallas-Brindle L, Kerr WL. 2008. CardioDolce. American Association Cereal Chemists International Meeting, Honolulu, HA, September 21-24, 2008.
- Corey M, Kerr WL, Lavelli V, and Vantaggi C. 2009. The effects of storage on phytochemical stability, color, antioxidant activity, and inhibition of formation offructose-induced advanced glycation end-products of an intermediate moiature apple-green tea product. American Chemical Society, Salt Lake City, UT, March 22-26, 2009.
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Progress 09/01/06 to 08/31/07
Outputs
To date, 3 PhD fellows have begun studies in Food Science and Technology, with specialization in bioactive food compounds and functional foods. All fellows have begun coursework in food science, pharamcy and nutrition and will b finished within 1-2 semesters. Mr. Corey has formed a subtantial literature review and research proposal, and has begun his work on functional beverages that incorporate tea, juice and herbal ingredients. He will also be traveling to Italy under an IRTA award, and is currently attending a functional foods conference in Turkey, and is working in the laboratory of a pharmacy proffessor to learn further techniques. Ms. Pallas-Brindle is developing a project on soy-chocolate products with improved health benefits, and is beginning to learn technqiues needed for her reserach. Mr. Craft is initatiing a proposal on recovering bioactive compounds from waste materials from agriculutral processing. He also recently attened a workshop at Rutgers
University, learning advanced techniques for measuring antioxidant potential.
PRODUCTS: Research is just beginning, but Mr. Corey has developed several beverages with excellent flavor and health potential.
OUTCOMES: Students have received academic training in functional ingredients, processing and pharmaceutical formulations, and advanced nutrition and physiology. They are learning approrpiate techniques for analyzing bioactive compounds. They are also learning best processing methods for handling sensitive bioactives including formulation, filling, thermal processing, alternative processin, packaging and storage.
DISSEMINATION ACTIVITIES: We are currently developing a review article on processing effects on functional beverages. Two students have also been working with a major Georgia industry to develop best storage conditions for a medical product including biaoctives. As research data becomes available, we will be developing research articles.
FUTURE INITIATIVES: At least one student will be traveling to Milano, Italy to learn additional techniques in functional foods, and the issues regarding functional foods in a global market. The students will also be attending training sessions outside of the university to give better understanding on issues and techniques associated with funcitonal foods.
Impacts
The program has given the students a fairly comprehensive understanding of the chemical, physical, metabloic, legal and processing issues surrounding bioactive food compounds and human health. The students have gained theoretical understanding, have begun processing studies, and h\are learning laboratory techniques for analyzing bioactive compounds.
Publications
- No publications reported this period
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Progress 09/01/05 to 09/01/06
Outputs
This is the first year of the National Needs Fellowship in "Functional Foods and Human Health". We have been advertising the Fellowships through listservs, on-line ads, direct mailings, and phone contacts with colleagues. We have also been working with the UGA Office of Institutional Diversity to identify possible candidates, and culling our lists of regular applicants for possible candidates. To date we have talked with eight possible candidates, with three of these from traditionally underrepresented area. Of these, two were found to be not qualified. One expressed initial interest, but at the last moment opted to pursue a degree Biomedical Engineering. Two candidates passed on the opportunity, as they were more interested in food safety. Another candidate is soon to visit UGA, and will soon decide whether to accept. One Fellow, Mark Corey, has started at UGA in August and has already started classes and developing possible research topics. Another candidate, Laura
Pallas, has submitted a letter of acceptance. She is finishing her degree at UCDavis, and is expected to start at UGA in January 2007. We are continuing recruitment efforts through the end of this year.
PRODUCTS: To date, one National Need Fellow has been appointed, and two others are anticipated to start in January 2007.
OUTCOMES: One Fellow has been appointed, the Advisory Committee formed, and an initial meeting held. As part of this, the program of study has been developed, including the lists of classes to be taken. In addition, we have begun initial planning regarding research including developing a literature review. We have also been holding discussions regarding lab training, workshops and international travel opportunities to further the Fellow's educational goals.
DISSEMINATION ACTIVITIES: To date, most dissemination activities have related to recruitment efforts. This has included developing a flyer that was sent to other Universities, posting information to listservs and the department website, working with UGA offices to inform candidates, making personal contacts with colleagues at other universities or in the food industry, and making one-on-one efforts at recruiting at the Institute of Food Technologists Annual Meeting in Orlando, Florida.
FUTURE INITIATIVES: At this point, future initiatives are geared mostly towards research activities of the Fellows. One Fellow is pursuing alternative processing of nutraceutical beverages, examining molecular factors that determine stability of bioactive properties. Another Fellow will be examining computer modeling techniques to predict properties of bioactive food compounds. We feel that both of these areas are in need of greater research, and could have great impact on the US food supply.
Impacts
To this point, outcomes have been limited. We are in the initial stages of appointing Fellows and developing their program of study. For those appointed, we have begun planning a series of courses, research projects, workshops and internships that will best optimize the learning experience of the Fellow.
Publications
- No publications reported this period
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