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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

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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

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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

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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

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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

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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

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Statistics

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

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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

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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

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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