Progress 08/01/06 to 07/31/09
Outputs
OUTPUTS: During this project three major food chemistry related equipment were purchased. A nitrogen analyzer, Differential Scanning Calorimeter (DSC) and a RANCIMAT (fat analysis) equipment were purchased and installed. Ten Hispanic American students were trained and participated in research at various levels. The research work concentrated on microencapsulation of vitamin E in Wheat proteins. Various protein fractions were purified and tested for encapsulation behavior. The program has made very encouraging progress on the fulfillment of objective 3 regarding, minority student involvement in research and training, Two of the graduate students completed their master thesis research projects on this topic. Undergraduate students were involved in this project and were part of the eight poster presentations at Institute of Food Technologist (IFT) and American Association of Cereal Chemists (AACC), Controlled Release Society (CRS) meetings throughout the project period. USDA Research center in Oakland California was also visited along with two other CO-PIs on this project to develop relationship and explore further collaborations and meet various scientist. Some Hispanic American students were also involved in Peanut allergen research which was conducted in collaboration with USDA research center in New Orleans. New method using HPLC was developed to detect peanut allergens. Students also investigated new enzymatic techniques to degrade peanut allergen proteins. This work was presented at various conferences and meetings DISSEMINATION ACTIVITIES: The knowledge gained by attending conferences, meetings, and workshops is being and will be disseminated during the classroom teaching. Students were trained on the equipment purchased and these equipment are continuously being used in various courses to train students in the new Food Science program developed by PI. Last three year since the start of Food Science and technology program thirty students have used the equipment purchased. PARTICIPANTS: PI - Harmit Singh Supervised the Project. CO-PIs - Dr. Laura Calderon and Dr. Pera Jambazian, helped in student recruiting Marrie - Helped in wriitng the Food Science Program proposal Maria Gamboa, Antoinnete Miller, Nadia, Liz, Mellisa,G.Lupe, Brenda, Jenny Dancourt, Oni, All female and Minority students participated in the USDA research project and helped in setting up the laboratory and presented in various conferences. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Outcomes As part of achieving objective 2 (faculty development), the Project Investigator (PI) attended the annual meeting of Southern California Food Industry Conference sponsored by Southern California Institute of food technologist (SCIFT) and various meetings of Institute of food technology (IFT, Controlled Release Society (CRS) and American Association of Cereal Chemist (AACC) Ten Hispanic American students were recruited and paid as student assistant to participate in the research work. This project was really important mile stone for these students as they not only participated or helped in the research work but also were able to participate in four conferences over the period of three years and presented eight posters. Visit to USDA research center in Oakland also helped develop new relationships. Dr. Wally Yokoyama was developed over time and we are still collaborating to train students and conduct research together. Dr. Yokoyama was also invited to deliver a lecture at CSULA to Nutrition and Food Science students. IMPACT: Food Chemistry laboratory is set with new equipment purchased and is being used by FST students. Students have shown a continuous increase interest as the awareness has been increasing in the new coming students on campus. More and more students are emailing and inquiring about the opportunity to work with the PI. The project director and program staff have developed connections with nutritional scientists during their visit to the USDA center in Albany, CA and now at USDA center at New Orleans. Through this visit the program staff has decided to invite one of the nutritional scientists to present their research at CSULA. Participation in conferences and meeting have increased the awareness about food science not only in campus but in Los Angeles area and also nationally. PI also supervised a food product development team in whcih one member was Hispanic. This team worked really hard and won the first prize in a food product development competition held by Southern California IFT section.
Publications
- 9.H. Singh, A. Miller, M. Brizuela and J. Dancourt. Formation of microspheres from wheat protein using sonication. Institute of Food Technology (IFT) Annual meeting, Chicago 2007.
- 1.H. Singh, P. Malave, G. Montes and S.J. Maleki. RP-HPLC Detection of the Major Peanut Allergens Ara h 1, Ara h2 and Ara h3, Annual meeting of American Association of Cereal Chemists (AACC), Palm Spring CA 2011
- 2.M.Gamboa, G. Montes and H.Singh. A Study of Encapsulation and Delivery Properties of Rice Protein Microspheres Produced by Sonication. Annual meeting of American Association of Cereal Chemists (AACC), Palm Spring CA 2011
- 3.H. Singh, J. Dancourt, J. Gant, O. Tzou and S. Manglassary. Effect of Pepsin on the release of AlPHA-Tocopherol from Wheat protein microspheres Annual meeting of Controlled Release Society, Portland 2010.
- 4.J. Dancourt, K. Martinez, J. Singh and H. Singh. A study of protein based microspheres for encapsulation and Controlled delivery of bioactive component. Annual meeting of Institute of Food Technologist, Anaheim 2009.
- 8.H. Singh, M. Jo Cantoria and G. Chung Antioxidant Capacity of Isoflavones in Commercial and Homemade Soymilk and Tofu. Institute of Food Technology (IFT) Annual meeting, Chicago 2007.
- 5.M.J. Cantoria1, H. Singh, A. Wong and S.J. Maleki. RP-HPLC Detection of the Major Peanut Allergens Ara h 1, Ara h 2 and Ara h 3. Annual meeting of Institute of Food Technologist, Anaheim 2009.
- 6.E. E. Estavillo, B. Manzanarez, N. Arevalo, and H. Singh. Quality Evaluation of Various Juices Enriched with Omega-3 Fatty Acids. Annual meeting of Institute of Food Technologist, Anaheim 2009.
- 7.H. Singh1, S.J. Maleki2 and M. J. Cantoria1. The Effects of Glycosidic Treatment on the Levels and Allergenic Properties of the Major Peanut Allergens Ara h 1 and Ara h 2 Annual meeting of American association of Cereal Chemist, Hawaii 2008.
|
Progress 08/01/07 to 07/31/08
Outputs
The project director has initiated new collaboration with a scientist in USDA center New Orleans, Louisiana (LA) concerning peanut allergens research. A research proposal was submitted to National Institute of Health in collaboration with the USDA center. It is important to mention the link to the USDA center in Albany, California, which are the original collaborators of the proposal. The proposal to start a new Bachelor of Science in Food Science and Technology (BSFST) at California State University Los Angeles (CSULA) has made a major progress. All concerns from various curriculum and education policy committees regarding need and demand of this program were addressed by the project director. The development of a new student survey for the interest in the proposed program is also part of this application. The proposal has been submitted from the university to Chancellors Office of California State University Long Beach. The three new instruments including Nitrogen Combustion Analyzer, Differential Scanning Calorimeter (DSC), and a RANCIMAT have been utilized for research purpose and will help in training students in during food chemistry and analysis courses. The real potential of these instruments and this objective will be achieved once the recruitment of students for the Food Science program begins and classes start. Five students (four belonging to minorities) are presently involved in learning different laboratory techniques. As part of achieving objective 2 (faculty development), the project director attended the annual meeting sponsored by Southern California Institute of food technologist (SCIFT) and annual meeting of Institute of food technology (IFT) held at Chicago in 2007. These events provide information about latest developments in food science and technology and project director disseminate this information to students during classroom teaching. The program has made very encouraging progress regarding minority student involvement in research and training in latest laboratory techniques and food products development and will continue to further these efforts in future. Four graduate and undergraduate students have been involved in teaching and research activities this year. Four students attended and participated in IFT annual conference. Students continue to attend dinners held by SCIFT to be updated and involved in food science community in Los Angeles, California. Two minority students received assistantship this year from this grant and finished their degrees. One of them was offered a position in food industry on the basis of participation in last year product development competition. This news really encouraged many other students to participate in this program. Two graduate students are currently involved in protein based delivery systems and food allergens research and presenting and publication of this work. Another graduate student has participated in organizing a teaching laboratory and has been involved in editing the proposal to develop BSFST. All these activities have been continuously creating tremendous interest and inquiry about the new food science program to be offered in future. PRODUCTS: Two research posters were presented in 2007. One minority student was paid stipend to work on Master's thesis. Four students were trained in food chemistry the laboratory. While another student participated in student symposium competition held at CSULA. An abstract has been accepted for poster presentation at American Association of Cereal Chemist (AACC) to be held in Hawaii September 2008. The project directory has also been invited to deliver a lecture in a symposium as a part of this conference. OUTCOMES: Five students helped organize a middle and high school competition in food chemistry held at CSULA as a part of Southern California Science Olympiad (SCOLY) 2008. Faculty developed and started collaboration with USDA Center, Albany California. Plans are underway to invite a scientist from the USDA center next year for a university level presentation at CSULA. A new collaboration with another the USDA center in New Orleans, Louisiana emerged out of the reference from the USDA center in Albany, California due to matching field of research with project director. DISSEMINATION ACTIVITIES: The knowledge gained by attending conferences, meetings, and workshops is being and will be disseminated during the classroom teaching. Instrumental usage in the classroom may be postponed due to delay in approval of the proposed Bachelor of Science degree in Food Science. FUTURE INITIATIVES: The installed instruments will be used for teaching and research initiatives in future. Undergraduate and graduate students will be provided with hands on experience with the use of this equipment. The utilization of the new apparatus will help these individuals attain better training, which will strengthen the professionals within food science workforce.
Impacts
Food Chemistry laboratory is set with new equipments purchased and ready for FST students. Students have shown a continuous increase interest as the awareness has been increasing in the new coming students on campus. More and more students are emailing and inquiring about the opportunity to work with the project director to get training in laboratory techniques and participation in research. The project director and staff have developed connections with nutritional scientists during their visit to the USDA center in Albany, California and now at USDA center at New Orleans, Louisiana. Through this visit, the program staff has decided to invite one of the nutritional scientists to present their research at CSULA. Participation in conferences and meeting have increased the awareness about food science not only in campus but in Los Angeles area and also nationally.
Publications
- Research presentation by Mary Jo Cantoria at annual symposium at CSULA annual competition 2008 Abstract accepted for research poster presentation at AACC meeting 2008 Invited lecture by project director at AACC annual conference 2008
|
Progress 08/01/06 to 07/31/07
Outputs
The proposal had three main objectives - The Food Analysis and Food Chemistry Laboratory Development project has achieved within time frame suggested and is continuing objective 1 (Food chemistry and analysis laboratory instrumentation) which has been completed by three new instruments being purchased and installed including a nitrogen Combustion Analyzer, Differential Scanning Calorimeter (DSC), and a Rancimat. The Nitrogen combustion analyzer has been utilized to examine nitrogen (protein) and CNS (Carbon, Nitrogen and Sulfur) while the DSC has been used to determine the physical properties of biopolymers. The Rancimat, on the other hand, has been very useful in analyzing the oxidative stability of fats. Five students are presently involved in the laboratory learning different laboratory techniques. These three instruments are fundamental in any food chemistry and food analysis laboratory and has added tremendous potential for use in both research and teaching to
food science students in future. As part of achieving objective 2 (faculty development), a member of the department and the Project Investigator (PI) attended the annual meeting of Southern California Food Industry Conference sponsored by Southern California Institute of food technologist (SCIFT). The faculty also facilitated student growth through the Student Product Development Competition. During this meeting, Several students from other schools inquired about the food science program from faculty during lunch and networking hours. The PI organized a visit of three participating faculty members in collaboration with the staff at United States Department of Agriculture (USDA) - Agriculture Research Services' (ARS) Western Regional Research Center (WRRC) in Albany, CA. These trips have started a dialogue concerning organizational collaboration and the training of faculty and students. The program has made progress on the fulfillment of objective 3 regarding, minority student
involvement in research and training, and will continue to further these efforts as the staff proceeds with the grant. Four undergraduate and two graduate students participated in research and teaching activities related to food science. As apart of the effort One graduate student received a stipend to participate in a food chemistry project to get research experience. Three students are currently involved in protein based delivery systems, soy isoflavones and food allergens research. Another student is presently working on her master's thesis in food science area of research. One of the graduate students has participated in organizing teaching laboratory and is currently editing a proposal to develop a Bachelors of Science food science as well as publications within this field. All these activities has created tremendous interest and inquiry about the new food science program to be offered in future.
PRODUCTS: Three new food chemistry and analysis equipments were installed. Two research posters were presented. One minority student was paid stipend to work on Master's thesis. Five students got trained in the laboraotry.
OUTCOMES: The department had three students participate in the Student Product Development Competition held by SCIFT at California State Polytechnic, Pomona 2007. There were also four students that presented their research during two poster sessions at the annual Institute of Food Technologists (IFT) meeting 2007 held in Chicago. These students received scholarships from SCIFT to alleviate some of the travel costs associated with this event. Four students actively organized a middle and high school competition in food chemistry held at CSULA as a part of Southern California Science Olympiad (SCOLY). Faculty members were also given the opportunity to tour the USDA laboratory in Albany, CA and developed a positive relationship with the staff at the facility. During this visit, CSULA visiting faculty members shared the vision of research and teaching capability. Furthermore, these individuals presented the university as a resource for promoting education and research among minority
students. This will help meet the award's goal of faculty development by collaborating with food research institutes such as USDA.
DISSEMINATION ACTIVITIES: The knowledge gained by attending conferences, meetings, and workshops will be disseminated during the classroom teaching. Instrumental usage in the classroom may be postponed due to delay in approval of the proposed Bachelor of Science degree in Food Science .
FUTURE INITIATIVES: The installed instruments will be used for teaching and research initiatives in future. Undergraduate and graduate students will be provided with hands on experience with the use of this equipment. The utilization of the new apparatus will help these individuals attain better training, which will strengthen the professionals within food science workforce.
Impacts
As the project has progressed, there has been a noticeable change in the students participating within this program. More students have inquired about the activities in Project Director's laboratory and have investigated opportunities to participate in research and teaching activities. The level of student interest, especially undergraduate students, in the Student Product Development Competition at the SCIFT meeting has grown through participation in this event. Based on the participation of these students, there have been several food science organizations that have expressed interest in their academic and research abilities. This has been very encouraging for other students within this program. The project director and program staff have developed connections with nutritional scientists during their visit to the USDA center in Albany, CA. Through this visit the program staff has decided to invite one of the nutritional scientists to present their research at CSULA.
This will help further develop a strong relationship between the two institutes. Also, during the Institute of Food Technologists meeting in Chicago, the project director developed contacts with many food industry professionals to utilize expertise and facilities available at the California State University, Los Angeles program. These relationships will be further nurtured to strengthen the resources of the department.
Publications
- Publications H. Singh, M. J. Cantoria and G. Chung, Antioxidant Capacity of Isoflavones in Commercial and Homemade Soymilk and Tofu. Poster presented at IFT annual meeting, Chicago, July 28 to August 2 2007.
- H. Singh, A. Miller, M. Brizuela and J. Dancourt, Formation of Microspheres From Wheat Protein Using Sonication. Poster presented at IFT annual meeting, Chicago, July 28 to August 2 2007.
|
|