Grant Information

ENGINEERING FOR FOOD SAFETY AND QUALITY

Sponsoring Institution National Institute of Food and Agriculture

Status COMPLETE

Funding Source HATCH

Division NIFA Formula

Reporting Frequency Annual

Project Director Padua, G

Accession Number 205248

Project Number ILLU-698-392

Multistate Number NC-_OLD1023

Dates 2010-10-01 - 2015-09-30

Performing Department Food Science & Human Nutrition

Recipient Organization UNIVERSITY OF ILLINOIS
2001 S. Lincoln Ave.
URBANA,IL 61801

Keywords food engineering
food safety

Research Effort Applied (0%)
Basic (0%)
Developmental (0%)

Classification Parameters

Knowledge Area	Subject of Investigation	Field of Science	Percent
501 - New and Improved Food Processing Technologies	5010 - Food (not readily associated with specific plant and animal products)	2020 - Engineering	100%

Non-technical Summary

Food safety and food quality have a high priority on the national agenda. Safety assurance and nutritional quality are valid concerns for consumers and society. The NC-1023 project is dedicated to expanding the knowledge and developing the technology needed to fulfill the daunting task of ensuring that the diet of every citizen is safe and wholesome. Critical components of this project are education and outreach. This project will make use of the advance and proliferation of information technology infrastructure to develop better ways to train new professionals and to present key food safety and quality facts to a general audience in a direct and usable way.

Goals / Objectives

Develop pedagogical methodologies for improved learning of food engineering principles.
Develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.

Methods (unparsed)

Due to the enormous difficulty of collecting all food processing equipment needed for a comprehensive Objective Two: Food Engineering course, each of NC-1023 participants will contribute with a module/chapter towards a co-taught cross-campus course. Lessons will include PowerPoint files, video equipment demonstrations, computer animations of food processing operations, and interactive sections. Output will be evaluated from student's learning and evaluations. Objective Three: The NC-1023 web page on Food Safety will include multi-station input thus offering collective expertise. The web page may include short articles, mini-reviews, expert opinions, video demonstrations, computer animations and materials appropriate for K-12 food safety awareness programs.

Project Timeline Tracking

10/01/10 to 09/30/15

Outputs

Target Audience
Members of the target audience include academic, industry and government food professionals, graduate and undergraduate students.

Changes / Problems
Nothing Reported

Training & Professional Development
Three graduate students were trained in novel techniques for Food Materials Science.

Dissemination Streams
By publishing book chapters and lecture notes.

Next Reporting Steps
Nothing Reported

Publications Inventory

Book Chapters

Moran, L.L, Yin, Y., Cadwallader, K.R. and Padua, G.W. Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems. In: Microencapsulation in the Food Industry: A Practical Implementation Guide. Eds. Gaonkar, A.G., Vasisht, N., Khare, A.R. and Sobel, R. Academic Press Ltd-Elsevier Science Ltd, London. Pages: 323-352. [Published 2014]
Padua, G.W. and Guardiola, L. 2015. Microcapsules produced from zein. In: Microencapsulation and Microspheres for Food Applications. Ed. Sagis, L.M.C. Academic Press. [Published 2015]
Padua, G.W. and Guardiola, L. Microcapsules Produced From Zein. In: Microencapsulation and Microspheres for Food Applications. Ed. Sagis, L.M.C. Elsevier. [Awaiting Publication 2015]
Padua, G.W. and Nonthanum, P. 2015 Bi-continuos delivery systems. In: Nanotechnology and functional foods: Effective delivery of bioactive ingredients. Eds. Sabiov C., Chen H. and Yan R. July, 2015. Wiley-Blackwell Publishing. [Published 2015]
Padua, G.W. and Nonthanum, P. Bi-Continuous Delivery systems. In: Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients. Eds. Sabiov, C., Chen, H. and Yan, R. Wiley-Blackwell Publishing. [Awaiting Publication 2015]

Theses/Dissertations

Nonthanum, P. Rheological characterization and applications of zein and whey protein gels. PhD Dissertation. University of Illinois. [Other 2013]

Arora, A. and Padua G.W. 2009. Review: Nanocomposites in Food Packaging. J. Food Sci. (In Press). [ ]
Feng, H. and Martin, S.E. 2007. Power ultrasound inactivation of bacteria and food enzymes. ASABE Annual Meeting, Minneapolis MN, June 17-20, 2007. [ ]
Feng, H. and Martin, S.E. 2007. Ultrasonic pasteurization of foods. In: Encyclopedia of Agricultural, Food, and Biological Engineering, (ed.) Heldman, D.R. and Dekker, M. New York. [ ]
Feng, H., Morgan, M., Balasubramaniam, V.M. and Singh, R.P. 2007. Virtual laboratory modules for food processing education. Institute of Food Technologist, 2007 Annual Meeting, Chicago, IL, 2007. [ ]
Kim, H.J., Feng, H., Kushad, M.M. and Fan, X. 2006. Effects of ultrasound, irradiation, and acidic electrolyzed water on germination of alfalfa and broccoli seeds and Escherichia coli O157:H7. J. Food Science, 71(6): 168-173. [ ]
Lu, S., Luo, Y., Turner, E. and Feng, H. 2007. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemestry, 104: 824-829. [ ]
Luo, Y., Wang, H. and Feng, H. 2007. Produce surface characteristics and washing conditions affect quality and safety of fresh-cut products. The International Conference on Quality Management of Fresh Cut Produce 2007 (QMFCP2007), Bangkok, Thailand, 6-8 August, 2007. [ ]
Mutamba, A.B.O., Ibrahim, S.A., Yang, H., Seo, C.W. and Feng, H. 2006. Reduction of Escherichia coli 0157:H7 in milk using sonication as influenced by milk fat content. The Annual Biomedical Research Conference for Minority Students, Anaheim, CA, 2006. [ ]
No publications reported this period [ ]
No publications reported this period [ ]
Padua,G.W. and Wang, Q. (eds) 2012. Methods in Nano Science and Technology Research in Foods and Bioproducts. Wiley-Blackwell Publishing. (In Press). [ ]
Ugarte, E., Feng, H. and Martin, S.E. 2007. Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures. J. Food Science, 72: 103-107. [ ]
Ugarte, E., Feng, H., Martin, S.E. and Cadwallader, K.R. 2006. Inactivation of Escherichia coli with power ultrasound in apple cider. J. Food Science, 71(2): 102-108. [ ]
Wambura, P., Yang, W., Williams, L., Feng, H. and Rababah, T.M. 2007. Shelf life extension of roasted peanuts by surface lipid removal. Transactions of ASAE 54: 1315-1321. [ ]
Wang, H., Feng, H. and Luo, Y. 2006. Dual-phasic inactivation of Escherichia coli O157:H7 with peroxyacetic acid, acidic electrolyzed water, and chlorine on cantaloupes and fresh-cut apples, J. Food Safety, 26: 335-347. [ ]
Wang, H., Feng, H. and Luo, Y. 2006. Effects of washing conditions on Escherichia coli O157:H7 reduction on fruit surfaces. International Fresh-Cut Produce Association (IFPA) annual meeting, Baltimore, MD, 2006. [ ]
Wang, H., Feng, H. and Luo, Y. 2006. Inactivation of Escherichia coli O157:H7 with peroxyacetic acid, acidic electrolyzed water, and chlorine on cantaloupes and fresh-cut apples, International Fresh-Cut Produce Association (IFPA) annual meeting, Baltimore, MD, 2006. [ ]
Wang, H., Feng, H. and Luo, Y. 2007. Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate. J. Food Science, 72: 1-7. [ ]
Wang, H., Feng, H. and Luo, Y. 2007. Modeling of the effect of washing solution flow conditions on Escherichia coli O157:H7 population reduction on fruit surfaces. J. Food Prot. (Forthcoming). [ ]
Wang, H., Feng, H., Luo, Y. and Zhang, A. 2007. Produce surface characteristics affect product quality and safety. Acta Horticulturae (Forthcoming). [ ]
Wang, H., Feng, H., MacLaren, S. and Luo, Y. 2006. Examination of cell morphological changes of Escherichia coli treated with acidic electrolyzed water, peroxyacetic acid and chlorine using a MFP-3DTM atomic force microscope. Institute of Food Technologists, 2006 Annual meeting, Orlando, FL, 2006. [ ]
Wang, Y. and Padua G.W. 2012. Characterization of core-shell structures formed by zein. Food Hydrocolloids 30 (2013) 487-494. [ ]
Wang, Y. and Padua G.W. 2012. Nanoscale characterization of zein self-assembly. Langmuir 28 (5)2429-2435. [ ]
Wang, Y. and Padua, G.W. 2010. Self-assembly of zein into nanoscale soft spheres. ACS 239th National Meeting. San Francisco, CA March 24, 2010. [ ]
Wang, Y. and Padua, G.W. 2010. Zein microphases in ethanol-water. IFT Annual Meeting. July 17-20, 2010. Chicago, IL. [ ]
Yang, W., Yang, R. and Feng, H. 2007. Power ultrasound enhanced extraction of xylan from corncob. Institute of Food Technologists, 2007 Annual meeting, Chicago, IL, 2007. [ ]
Zhou, B., Feng, H. and Lou, Y. 2007. The efficacy of sanitizer and ultrasound combined treatments on reduction of Escherichia coli O157:H7 surrogate population on spinach. Institute of Food Technologists, 2007 Annual Meeting, Chicago, IL, 2007. [ ]
Zhou, B., McEvoy, J.L., Luo, Y., Saftner, R.A., Feng, H. and Beltran, T. 2006. Application of 1- methylcyclopropene reverses the deleterious effect of exogenous ethylene on fresh-cut watermelon and controls microbial growth. J.Food Science 71(6): 180-183. [ ]