Projects
Food Fermentation: Microbial Growth in Fermented Daikon
Food fermentation is defined as a technology that subjects foods "to the actions of microorganisms or enzymes so that desirable biochemical changes cause significant modification in the food." It is one of the oldest methods of food preservation used to decrease the susceptibility to spoilage and inhibits the growth of pathogenic organisms while increasing the nutrient profile and taste of the food. Within this project, the overall process of daikon fermentation and the growth of microorganisms was observed.
Effect of Egg Substitutes on the Overall Acceptability of Lava Cake
Food allergies are becoming more and more prevalent among the populations throughout the world, with egg allergies being one of the "Big Eight" allergens that account for 90% of all food-induced allergies. Currently, there are no treatments available for this condition, but many egg substitutes are commonly used. Within this project, two common egg substitutes were used and their effects on the characteristics and overall acceptability of food products to consumers were analyzed.
Quantity Foods: Theme Meal
In becoming familiar in the preparement and management of quantity food service, the theme meal project helped to develop the ability to plan nutritious and appealing food combinations and menu patterns that meet the needs and scale of the clientele. The menu planning and food preparation process helped in the understanding of the responsibilities and duties involved in food production. (Click to see more images.)
