LSU FOOD SCIENCE
STUDENTS
Win Second Place in Regional College Bowl Competition
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.
Student Awards
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.
MEETING
NOTICE
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
Schedule:
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 wprinya@unix1.sncc.lsu.edu
or wprinya@lsu.edu 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
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Affiliation:
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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.
New Products:
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.
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Louisiana Gulf Coast Section
IFT
Ballot for
Offices – 2002-2003 Term
Chair-Elect
John C.
Beaulieu
Write-in____________________
Secretary
Isabel Lima
Javed Rashid
Write-in____________________
Councilor
Joan M. King
Ken
McMillin
Write-in____________________
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: jking@agctr.lsu.edu
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Disclaimers
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.
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LA-Gulf Coast Section IFT Newsletter
c/o Isabel Lima
USDA-ARS-SRRC
1100 Robert E. Lee Blvd.
New Orleans, LA 70124
CONGRATULATIONS!
