GULF COAST SECTION IFT
INSTITUTE OF FOOD TECHNOLOGISTS April 2002 No 41
MESSAGE FROM THE LSU FOOD SCIENCE CLUB
The LSU Food Science Club is completing another successful semester in the 2001-2002 academic year. With new visionary goals, the Club has successfully brought together the involvement of our faculty, staff and student body here at LSU. For the first time in its history, the Club separated gathering into professional and social meetings, each held once a month. In addition, there are three major committees: program and social events, fundraising and publicity. The establishment of committees has tremendously helped bring together our student body and it is awesome! Our professional meetings bring in guest speakers from the Baton Rouge area, neighboring states and from on campus to enhance our knowledge of food science and its related areas. Today, we have high quality activities with increasing participation.
Social meetings are usually accompanied by dinner with a variety of cuisines prepared by the students and faculty and sometimes music to flavor our gathering. Other social events have included bowling competition, volunteer activities, involvement with the College of Agriculture council meeting and planning sessions, etc. Currently, the Publicity Committee is putting together slides and video clips “Bringing Food Science to our Baton Rouge Schools” for seminar sessions to educate middle and high school students in the Baton Rouge area to help them make better academic choices and provide them with great career opportunities in the Food Industry. Through volunteering on campus, the Finance and Fund Raising Committee have raised over $1,000 in funds and scholarship for the club.
The club executive also works closely with the department and faculty to plan the newly incepted LSU Food Science Alumni Association, and will be working with the department to organize a booth at the 2002 IFT Annual Meeting in Anaheim, CA. We are also on the road to printing our by-laws into a mini booklet format for easy access, reference and use by everyone. Each year meeting and activity schedule will be provided with the by-laws as well as a list of updated member email addresses.
We invite you all to visit our department whenever you are in the Baton Rouge area or ask about joining us in our social and professional meeting.
President, Food Science Club
Visit our website: www.ift.org/sections/gulf/index.htm
To contact the newsletter: Isabel Lima (504)-286-4515 Fax: (504) 286-4419 email@example.com
Student Scholarship Winners
Noemi Pavon was the winner of the $250 LA Gulf Coast IFT Section award for her abstract entitled, “Development of a new bite-sized hamburger nugget-from concept generation to evaluation of product acceptance and market potential".
Sirisha Sonti was the winner of the $250 Tom Quinn and Associates award for her abstract entitled, “A survey on consumer attitude and perception of fresh-cut fruits and vegetables with or without edible coating".
Kandasamy Nadarajah was the winner of the $400 Central Analytical Laboratories award, for his abstract entitled, “Shelf-life stability of crawfish mince during 6-month frozen storage".
The winners of the LA Gulf Coast IFT section awards in the LA Science and Engineering Fair were (*):
In the Senior Division:
$100 to First Place - Kristie Matherne for "What is the effect of different thawing methods on bacterial growth in different types of meat?"
$50 to Second Place - Ashley Watkins and Shandrika Williams for "The Effect of UV light on yeast fermentation"
$25 to Third Place - Deanna Theriot for "Battle of the senses"
In the Junior Division:
$100 to First Place - Michael Caffery and Stephen Lemaire for "Vitamin C: Here Today, Gone Tomorrow!"
$50 to Second Place - Bonner Reed for "Fast Foods - Fast Germs"
$25 to Third Place. - Jy Babin for "Crying while peeling onions"
(*) The judges included graduate students Cate Munene, Janette Saidu, and Richelle Beverly, as well as Witoon Prinyawiwatkul and Joan King.
Dr. David Bankston, Jr. won the 2001 Educational Aids Competition, sponsored by the American Society of Agricultural Engineers. His team developed an outstanding videotape on “Safety for Fish Farm Workers.”
On March 14, 2002 in Irving, TX the Louisiana State University Food Science Department College Bowl Team competed in the South Central Regional College Bowl competition of the Institute of Food Technologists Student Association (IFTSA). This was the fifth year of competing and in the five years the LSU team won the region 3 times and placed 2nd twice. This year’s team consisted of undergraduate students Ashley Bond and Foong Ming Koh, and graduate students Siow Ying Tan and Richelle Beverly. The alternate was graduate student Qiju Wu. They are trained and coached by Dr. Joan M. King, Assistant Professor of Food Science. The competition was in a single elimination format. LSU defeated Oklahoma State in the first round and Texas Tech in the second round, but were then outscored by the University of Arkansas in the final round. The other team competing was Texas A&M. The LSU team’s travel to the competition was made possible through donations by the LA Gulf Coast IFT section, the Longhorn IFT section, the Department of Food Science and the LSU Food Science Club.
Adapted from the IFTSA website:
The IFTSA College Bowl Competition tests the knowledge of student teams from across the United States. Teams consist of four players with a maximum of two graduate students. College Bowl questions may come from any area applicable to food science and the IFT, including chemistry, biochemistry, processing, microbiology, sensory evaluation, product development, marketing and general IFT information. Questions come in two forms: the first is answered by the fastest (correct) player on either team, while the second type are bonus questions, answered with the help of the entire team. There are a total of 40 questions in each round.
Three abstracts from Department of Food Science, Louisiana State University were selected as semi-finalists for the Phi Tau Sigma Graduate Research Paper Competition, the 2002 IFT Annual Meeting, Anheim, CA.
1) “Shelf-Life Stability of Crawfish Mince during 6-Month Frozen Storage” by Kandasamy Nadarajah, Witoon Prinyawiwatkul, Michael W. Moody, Joan M. King, and Feng Chen.
2) “Development of a New Bite-Sized Hamburger Nugget--from Concept Generation to Evaluation of Product Acceptance and Market Potential” by Noemi R. Pavon, Witoon Prinyawiwatkul, Igor Makienko, Alvin Schupp, and Carol O’Neil.
3) “Fat and Water Binding Capacities of Chitosans as Affected by Process Modification and Degree of Deacetylation” by Sandeep Kumar Rout, Witoon Prinyawiwatkul, and Kandasamy Nadarajah.
Kandasamy Nadarajah won the oral paper competition at the 54th Pacific Fisheries Technologists Annual Meeting, Reno, Nevada, February 24-27, 2002. The title of his paper was “Filmogenic Properties of Crawfish Chitosan” by Kandasamy Nadarajah and Witoon Prinyawiwatkul.
ANNUAL SPRING CRAWFISH BOIL
When: Friday April 26, 2002
Where: The LSU Nelson Memorial Building, Baton Rouge, LA.
On LSU campus, off highland road, behind the LSU Coliseum.
Meal: Freshly boiled crawfish, corn, potatoes, bread & roll, salad, desserts and soft drinks
5:00 – 6:00pm - Social Hour
6:00 – 7:00pm - Crawfish Boil
7:00 – 8:00pm - Student Scholarship Presentations and Election Results
Cost: Members $18.00
Students $10.00 by Friday, April 19, 2002
Registration: Call or fax registration to Witoon Prinyawiwatkul, Dept. of Food Science, Louisiana State University. Tel (225) 578-5188; fax (225) 578-5300. Email firstname.lastname@example.org or email@example.com Please send payment (cash or check payable to LA Gulf Coast IFT) to Witoon Prinyawiwatkul, Dept. of Food Science, 111 Food Science Bldg., Louisiana State University, Baton Rouge, LA 70803-4200
cut along the line
__________________________________________________________________ Please reserve
________ dinners Member _______ Student _______ Deadline for registration is Friday, April 19.
Please reserve ________ dinners Member _______ Student _______
Deadline for registration is Friday, April 19.
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Latest news and developments from The Institute of Food Technologists
Food craving research
The CraveIt Study of consumer food cravings by McCormick & Co found that product descriptors are the main drivers of craving rather than product benefit features. For example, in the chip category, descriptors such as sharp cheddar, spicy jalapeno, sweet and sour smoky BBQ improve craveability. The study also found that women prefer to evaluate chocolate candy, cheesecake, french fries, tortilla chips, and cinnamon rolls for craveability, while men prefer steak, hamburger, ribs, pizza, coffee, and peanut butter. This may indicate that women crave sweet, caloric-rich products while men prefer savory protein sources. The study is designed to identify the elements of a food consumption experience enjoyed by a consumer that results in making a product "craveable" to that consumer.
Can the earth sustain us?
The latest issue of Scientific American includes a feature article on the earth's ability to sustain human life in the coming century by biologist, Edward O. Wilson. National Medal of Science winner. Wilson presents several interesting arguments on our species' production and consumption patterns, especially food consumption patterns.
Anheuser-Busch launches Michelob Ultra Low Carbohydrate Light Beer carb beer. Coors Brewing Co. will launch a new malt-based beverage, called Vibe, later this spring. Consumption of malt-based alternatives to beers, or "malternatives" has grown 87% from 2000 to 2001, according to Coors. Coca-Cola is secretly working on plans to launch a vanilla-flavored version of its flagship Coke drink. If the project goes ahead, the new drink - probably named Vanilla Coke - will be the biggest launch of a new Coca-Cola product since the disastrous introduction of New Coke 16 years ago. Uncle Ben's is introducing Uncle Ben's Breakfast Bowl TM products, marking the company's first entry into the breakfast category. These Breakfast Bowls are packaged in single-serve, microwave-safe, recyclable bowls and are available in eight varieties. Kellogg Co. in conjunction with The Walt Disney Company unveiled three new cereal products: Mickey's Magix TM, Hunny Bs TM and Buzz Blasts TM as part of a multi-year global relationship between Kellogg and Disney. Mickey's Magix cereal is a mix of marshmallows and oat stars that turn milk blue. Hunny Bs cereal combines graham-flavored Pooh bear and golden honey pot and bumblebee shapes with letter "B" cereal pieces. Buzz Blasts feature flying saucer cereal shapes. Heinz will introduce three new colors of its new product for kids: Heinz EZ Squirt Mystery Color in late April. The new colors are Passion Pink, Awesome Orange and Totally Teal. Heinz is keeping consumers in suspense with the new product via its mystery-designed bottle that hides what's inside until it is squeezed. Farm Fresh Direct unveils Express Bake Potatoh!, a pre-wrapped microwave potato. According to the company, it is a US No. 1 Russet potato, is double-washed, wrapped in microwave-safe SavorSeal wrap, and offers oven-baked taste in minutes. Burger King Corp. has launched the BK VEGGIE™ burger. According to the company, it is the first veggie burger available nationally at a quick service restaurant chain. The new veggie burger features flame-broiled taste, along with a newly introduced reduced-fat mayonnaise. In Australia, Fifya introduced a fresh spreadable chocolate nougat cheese, which is claimed to be the perfect spread for fresh bread or crackers or as a healthy snack straight from the tub. In the Philippines, under the Regent brand are ball-shaped, sweet fruit flavored savory corn snacks with a melon taste and a blend of yogurt flavor. In the UK, Wall's Solero Shots, now contain guarana for energy.
Herbs offer more antioxidants
According to a recent Agricultural Research Service study, ounce for ounce, many culinary and medicinal herbs used to flavor our foods have more antioxidant power than berries, fruits and vegetables.
Tetra Pak produces retorted food in cartons
Tetra Pak has recently launched a new innovative carton packaging system for retorted foods, suitable for wet shelf-stable food that was traditionally packed in cans or glass jars, e.g. soups, sauces, tomato products, fruits, vegetables and pet foods. The food packaged in cartons has the canned food advantages of staying fresh and healthy without refrigeration - a result having been through thermal processing (retorting) and the carton offers solutions to many of the problems traditionally associated with cans.
Functional foods market to grow
A new market analysis. "The U.S. Functional Foods Market," by Mintel International Group Ltd. in Chicago reports that there has been a 14% growth in functional food sales to $1.3 billion in 2001 with bakery and cereals as the largest category. Mintel forecasts an additional 39% sales increase from 2001 to 2006. The report says that improved heart and digestive health claims are becoming increasingly associated with functional food products, contributing to the growing popularity of vitamins, minerals and other health-promoting ingredients. The elderly and middle-aged, two consumer groups which are not only growing in size but also disposable income, are the most likely buyers of functional foods. To benefit from this greater sales potential, though, manufacturers need to become better at translating claims by the US FDA into real consumer benefits and explaining how functional foods can replace or complement drugs. Taste, convenience and price are other important sales aspects.
USDA offers Online Nutrient Directory
Researchers with the ARS Nutrient Data Laboratory (NDL) in Beltsville, Md., recently launched an online directory where users can look up the amount of a specified nutrient within any one of 1,147 food items. The Nutrient Database for Standard Reference features more than 6,000 food items and provides a foundation for most public and private nutrient databases in the United States. To access the database, go to http://www.nal.usda.gov/fnic/foodcomp. Click on "Reports by Single Nutrients". The resulting page has a table listing nutrients such as protein, calcium, fiber, carbohydrate, cholesterol or fats. By clicking on the button by each nutrient's name, food items in the directory can be sorted according to the content of that nutrient.
2002 IFT Annual Meeting + Food Expo
The Institute of Food Technologists has launched the official site for the 2002 IFT Annual Meeting + Food Expo. For information on events, registration, technical presentations, hotels and much more see www.am-fe.ift.org.
Louisiana Gulf Coast Section
Ballot for Offices – 2002-2003 Term
Joan M. King
Please send in your ballot to Joan King, LSU Dept. Food Science,
111 Food Science Bldg. Baton Rouge, LA 70803
Phone (225) 578-5157, Fax (225) 578-5300, email: firstname.lastname@example.org
The opinions expressed in this newsletter are the opinions of the contributors and do not necessarily represent the official position of IFT, nor of the Regional Section, and should not be interpreted as such.
IFT accepts and adopts the concept of diversity which views society as a mixture of all backgrounds, each with a unique contribution. IFT seeks to retain and celebrate individual differences and therefore will not discriminate based on race, color, gender, sexual orientation, age, religion, national origin, disability, or veteran status.
LA-Gulf Coast Section IFT Newsletter
c/o Isabel Lima
1100 Robert E. Lee Blvd.
New Orleans, LA 70124