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Syllabus

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Prebiotics and probiotics - helpful for bacterial growth and helpful bacteria ... Pre- and Probiotics. Various bacterial culture added to modify milk products ... – PowerPoint PPT presentation

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Title: Syllabus


1
Syllabus
  • www.calstatela.edu/faculty/hsingh2
  • Important dates
  • 5th week Midterm syllabus covered
  • 11th week Final Comprehensive

2
Food Experiments
  • H. Singh, Ph.D.

3
Introduction
  • Food we need it to survive
  • Live to eat or eat to live
  • Because there are too many things and are
    abundant
  • coupled with lifestyle, we have problems of
    Obesity and overweight
  • Food Industry is responsible for providing
    nutritional and safe food

4
Interesting areas and expertise
  • Food Safety
  • To take care of bacteria
  • Biotechnology
  • To improve quality and quantity
  • Health promotion
  • are important areas of research - high in
    vitamins etc.
  • Food Scientists
  • Dieticians
  • Chefs
  • combine there resources to provide healthy,
    safe and tasty food to consumers - with time all
    these areas are overlapping

5
Food Market
  • Many factors contribute -
  • to the market from - Agriculture to Business
    including Transportation
  • Study of consumer preference -
  • Companies are hired to evalaute what consumers
    like or dislike
  • Many career opportunities - both in industry and
    affiliated businesses, research - recently many
    universities hiring functional foods experts

6
Who is consumer?
  • Infants, toddlers, Children, Teenagers, Adults
    and Old - requirements and trends keep on
    changing because of several factors such as
  • Percentage of population - Requirements and
    preferences -
  • Cultural diversity getting importance
  • Pizza or Burritos, tortillas etc.
  • health is getting most importance now

7
What are consumers looking for?
  • Natural/ organic - some bias toward chemicals
    used during productions
  • Phytochemicals - chemical components other than
    nutritional components from plant sources
  • Functional foods - foods containing components
    helpful in preventing or curing diseases
  • Prebiotics and probiotics - helpful for bacterial
    growth and helpful bacteria repectively - Yogurt
  • Biotechnology - modification of genetic makeup to
    improve production and quality of food crops
  • Security on food supply - bioterrorism

8
Natural/Organic
  • Natural no chemicals -red color than a red dye
  • Organic no Hormones used during growth
  • For USDA organic seal must not be treated with
  • sewage sludge,
  • petroleum based fertilizers
  • Ionization
  • Bioengineering

9
Phytochemicals
  • are biologically active compounds able to promote
    health
  • Catechin in tea
  • Lycopene in tomatoes and red peppers
  • ß-glucan in oats
  • Functional foods provide possible heath benefit
  • Prevent cancer and heart disease
  • Soy, w-fatty acids

10
Pre- and Probiotics
  • Various bacterial culture added to modify milk
    products
  • e.g. Sreptococcus thermophilis
  • Killed by acidity produced
  • Probiotic Lactobacillus acidophilis
  • Promote health and are consumed alive

11
Biotechnology
  • Corn and Soy bean are major crops for these
    studies increased amino acids etc.
  • GMO
  • Advantages
  • Yield improvement
  • Disease resistant
  • Nutritive values Golden rice vitamin A
  • Drought, heat and saline resistant

12
Biotech
  • European ban Gene transfer - cause allergen
    concerns
  • FDA responsible plant biotechnology
  • USDA-APHIS Agriculture products
  • EPA- Herbicides pesticides

13
Food Security
  • Department of Homeland security
  • USDA- FDA
  • CDCP - Center for Disease control and prevention
  • Improving inspection
  • Examination of imported foods
  • Strengthened communication
  • Improve security - terrorists

14
Career
  • What we need in food is the understanding of the
    principals of -
  • Microbiology
  • Chemistry
  • Biology
  • Physics
  • Knowledge of sensory and nutritional studies
  • Computer, oral, written skills
  • RD requirement, hospitality Services
  • Food Business

15
What do we need to do experiment with foods?
  • It is a complex material
  • Scientific attitude is important
  • Planned study for the influence of ingredients
    -
  • Steps are
  • Planning experimental design, control etc.
  • Performing collect materials supplies and
    instrumentation
  • Evaluating results subjectively and objectively
  • Reporting results need to tabulate data,
  • Go through the metrics

16
What is so difficult?
  • Food is dynamic - always changing - it is living
  • Complex to understand the Structure-function
    relationship of food components is very important
    but difficult to understand because it is a
    multi-component system
  • Changes during storage is important for industry
  • Why, not How - approach is preferred
  • Need strong scientific background of chemistry,
    microbiology, engineering and nutrition

17
The experimental Process
  • Planning Experiment
  • Define the purpose Statement include
  • What variation, how much, on which product you
    want to do.
  • How the quality will be evaluated -
  • The purpose of the experiment is - define -
  • to develop a low fat cookie using a fat replacer

18
Statistics
  • It is important to understand
  • Hypothesis is stated that there will be a
    significant difference in the properties of
    muffins with fat replacers - number of replicates
    and probability level need to be mentioned.
    Design of the experiment and evaluation need to
    be specified.

19
What next?
  • What others have done?
  • Research is costly and time consuming
  • Check if somebody has done some study
  • Where to look?
  • Online libraries / Journals -- a necessity
  • Monthly index are published
  • B A index FST index Agricola
  • Journal index content titles
  • Check the abstracts look for the specific
    article
  • Compare your hypothesis with results already
    published
  • Note the relevant citations

20
Designing experiments
  • What is the variable fat replacer
  • Extraneous variable need to be eliminated -
    quantity, temperature, time etc.
  • Type of fat independent variable
  • Texture or volume is dependent variable
  • Preliminary runs are important check for
    repeatable results
  • Data collection include - enough repetition

21
Methodology
  • Ideal control - very very important
  • Identify every action mixing, temperature, way
    and sequence of addition
  • Write down so any body can repeat it by reading
  • Note all the ingredients use homogeneous
    mixture to avoid variation
  • be creative - under the facilities you have
  • Use same bags of flour etc.
  • Statistics is important to check these variation

22
How to evaluate results?
  • Key part of the study
  • Subjective
  • Sensory evaluation need
  • taste panel be trained
  • Score card
  • Quantity of sample needed
  • Time and temperature of the sample
  • Objective
  • Texture analysis
  • Color
  • Water Activity
  • Could be other instrumental measurements

23
Data Recording
  • Record safely and accurately
  • Experimental conditions and titles
  • Proof-reading for accuracy
  • Laboratory notebook - record the same day
  • Figure and diagrams added - as you do the
    experiment

24
Conducting the experiments
  • Use new page each day
  • Date time
  • Standardize exact procedure
  • Thorough labeling of the variation throughout the
    experiments will eliminate the error.
  • Record any symbols regularly used in the
    experiments
  • Note the observation directly into lab book
  • Make a table

25
Interpreting and reporting the results
  • Try to eliminate variation early in the
    experiment so later the results are better
  • Make tables of all the treatments done and
    evaluation results from judges scores
  • Mean of replicates - we will use SAS to evaluate
    the data
  • Explain from the notes unusual results

26
Statistics
  • Descriptive statistics analysis to describe the
    results
  • Inferential statistics probability of
    predicting an occurrence (ANOVA)

27
Statistics
  • Carefully stated hypothesis and a null hypothesis
  • observed results are caused by the variables and
    not by chance
  • The results are to be compared to be at certain
    level of significance -.05 or .01
  • 5 in 100 chance that results are by chance
  • Level of confidence of certainty that
    variable caused the result
  • 95 .05

28
Inferential Statistics 2
  • Chi square and many other tests are available
  • Correlation research are called as regression
  • Students t-test - test to compare the means of
    different sets and
  • ANOVA (analysis of variance) to compare sets of
    data

29
Report very important
  • Style guide is used depending upon the end use
  • Normally it is -
  • Introduction
  • Review of Literature
  • Materials and Methods
  • Results and Discussion
  • Labeled tables and figures
  • Conclusion and Acknowledgements
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