Progress 08/01/24 to 07/31/25
Outputs
Target Audience:During this reporting period, our efforts reached multiple target audiences, including: (1) food industry professionals and product developers, (2) academic researchers and students, (3) science communicators and media outlets, and (4) high school students and educators. We engaged food industry professionals through the Spring Industrial Associates Meeting 2025 at Purdue University, where we participated in the Joint Poster Session and Networking Gathering to over 20 companies. This provided direct interaction with R&D personnel and decision-makers from food and ingredient companies, allowing us to share our progress and receive valuable industry feedback on the relevance and potential applications of our fat-free cream cheese innovation. Academic audiences were reached through ongoing mentorship of postdocs, graduate & undergraduate students, along with our participation in scholarly dissemination efforts and publication. We published one article in Food Hydrocolloids on Fat-free cream cheese, and submitted abstracts to the ACS Fall 2025 Meeting and the 6th International Electronic Conference on Foods and approved for oral presentation. We were also contacted by scientific writers from The New York Times and IFT's Food Technology magazine to discuss our innovation on high-protein foods and fat-free cream cheese, demonstrating strong interest in the societal and commercial impact of the research. Finally, we guided three high school students to develop fat-free cream cheese and presented to other high school students in the Summer College for high school students at Purdue University. This engagement helped promote STEM awareness and encouraged students to consider careers in food science and technology. Changes/Problems:There are no major changes to the overall research approach. Instead, we have expanded the research objectives to include the development of additional protein-based fat replacers derived from food byproducts, such as acid whey, to soften fat-free cream cheese. At the same time, we continue to pursue the original objectives focused on exploring the potential of limited proteolysis of pea proteins to reduce the hardness of fat-free cream cheese. What opportunities for training and professional development has the project provided?This project offered meaningful training and professional development opportunities for high school students, undergraduate students, graduate students, and postdoctoral researchers. Trainees received hands-on experience in laboratory techniques relevant to plant protein extraction, enzyme hydrolysis, cream cheese formulation, rheological measurements, functional property evaluation, and some other analytical methods. Under the guidance of the principal investigator, students were actively involved in experimental design, data analysis, and interpretation. Weekly lab meetings provided additional training in critical literature review, data presentation, and scientific communication. Graduate students and the postdoctoral researcher received individualized mentoring in manuscript preparation,research planning and conducting. They contributed as authors or co-authors to peer-reviewed journal articles and conference abstracts. Professional development activities included participation in the Agricultural Engineering networking event in Purdue, the Spring Industrial Associate Meeting, and the preparation and submission of abstracts for conferences such as the American Chemical Society (ACS) meeting and other online academic forums. The postdoctoral researcher also mentored two undergraduate students and three high school students, gaining valuable leadership and supervisory experience. Meanwhile, theundergraduate and high school students, gained hands on research experience and the awareness ofthe importance of developing low-fat and fat-free dairy products to promote human health. Overall, this project strengthened participants' technical competencies, enhanced their scientific communication skills, and supported their preparation for future careers in food science and related disciplines. How have the results been disseminated to communities of interest?Project outcomes have been disseminated through peer-reviewed publications, scientific conferences, industry engagement, and community outreach. Key findings were published in Food Hydrocolloids, a leading journal in the field, detailing the mechanism behind the softening effect observed in fat-free cream cheese formulated with plant protein aggregates. Additional results, including the enhanced aggregation capacity of plant proteins through proteolysis, were presented at the Industrial Associates Meeting at Purdue University and submitted to Food Chemistry, the American Chemical Society (ACS) Fall 2025 Meeting, and the 6th International Electronic Conference on Foods. These efforts facilitated scientific exchange and fostered collaboration with academic and industry stakeholders. To engage non-academic audiences, the research team participated in high school outreach programs, providing hands-on demonstrations and discussions about fat-free cream cheese as an entry point to food science and STEM careers. The project also attracted interest from mainstream and professional media, including inquiries from The New York Times and IFT's Food Technology magazine, reflecting the broader societal relevance of innovations in high-protein and fat-free food products. What do you plan to do during the next reporting period to accomplish the goals? Complete remaining research activities under Goal 2, focusing on the microstructural characterization, interactions between casein and pea protein hydrolysates (PPH), and sensory evaluation of the resulting food products. Complete the activities under Goal 3, including large-scale production of PPH and its application in softening the texture of cream cheese. A techno-economic analysis will be conducted to assess the economic feasibility and scalability of the process. Synthesize and interpret findings from Goals 2 and 3 to prepare manuscripts for submission to peer-reviewed journals. Disseminate the results through academic conferences, including the ACS Fall Meeting, the Institute of Food Technologists (IFT) Annual Meeting, and the Conference of Food Engineering. Continue training undergraduate students, graduate students, and postdoctoral researchers involved in the project to enhance their research skills, scientific communication, and career development. Expand outreach through social media and public platforms to communicate key findings and their implications to a broader audience, thereby increasing public awareness and engagement with food science research.
Impacts
What was accomplished under these goals?
Goal 1: We have completed the condition optimization using the RSM method and identify the optimal enzyme to substrate level, protein content and degree of hydrolysis that leads to the maximal increment of storage modulus. The molecular characteristics including the molecular weight, surface hydrophobicity,total sulfhydryl and disulfide bond contents of the hydrolysates and thermal properties were investigated. The microstructure and nanostructure of the aggregates of hydrolysates and their relation to the storage modulus were also explored. Goal 2: We have completed 50% of the proposed work, including development of fat-free cheese containing pea protein hydrolysates produced under optimal and non-optimal conditions and measured their rheological and tribological properties. The nanostructure of the cheese were investigated by synchtron X-ray scattering.
Publications
- Type:
Peer Reviewed Journal Articles
Status:
Published
Year Published:
2025
Citation:
0
- Type:
Other Journal Articles
Status:
Submitted
Year Published:
2026
Citation:
N/A
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