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Food Science Institute Faculty Research and Publications

Food Science Institute Faculty Research and Publications

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This collection represents the breadth and depth of scholarly output of faculty and researchers related to the Food System in its entirety. Papers and presentations in this collection represent the totality of the "food system” from production through processing through consumption of final product.

Although many authors in this community are formally affiliated with the Food Science Institute, affiliation with the FSI is not a prerequisite for an author's materials to appear here.

Featured Items

Elimination of Porcine Epidemic Diarrhea Virus in an Animal Feed Manufacturing Facility

Huss, Anne R.; Schumacher, Loni L.; Cochrane, Roger A.; Poulsen, Elizabeth; Bai, Jianfa; Woodworth, Jason C.; Dritz, Steve S.; Stark, Charles R.; Jones, Cassandra K. (2017-01-18)

Porcine Epidemic Diarrhea Virus (PEDV) was the first virus of wide scale concern to be linked to possible transmission by livestock feed or ingredients. Measures to exclude pathogens, prevent cross-contamination, and ...
Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

Godwin, S.; Maughan, Curtis; Chambers, Edgar, IV

Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department ...
Motivations for Food Consumption during Specific Eating Occasions in Turkey

Chambers, Delores H.; Phan, Uyen T. X.; Chanadang, Sirichat; Maughan, Curtis; Sanchez, Karolina; Di Donfrancesco, Brizio; Gomez, David; Higa, Federica; Li, Han; Chambers, Edgar, IV; Esen, E. (2016-05-24)

Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different ...
The impact of rendered protein meal oxidation level on shelf-life, sensory characteristics, and acceptability in extruded pet food

Chanadang, Sirichat; Koppel, Kadri; Aldrich, Greg C.

Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products’ shelf-life. The objectives of this study were to (1) investigate ...
Effects of thirty and sixty minutes of moderate-intensity aerobic exercise on postprandial lipemia and inflammation in overweight men: a randomized cross-over study

Emerson, Sam R.; Kurti, Stephanie P.; Snyder, Brian S.; Sitaraman, Karthikeyan; Haub, Mark D.; Rosenkranz, Sara K.

Background: The transient rise in blood lipids following a high-fat meal (HFM), known as postprandial lipemia, is linked to systemic inflammation and cardiovascular disease, but can be blunted by exercise. However, minimal ...