Food Science Education Publications and Websites

Abstract

Bird We invite readers to submit print or electronic resources that they would like to share with other readers. Please submit the full text of the articles or the URL for the website and an annotation of not more than 100 words. We welcome your comments and resources. Material should be submitted to: Jim Bird, Science & Engineering Center, Fogler Library, Univ. of Maine, Orono, ME 04469 or e-mailed to Jim.Bird@umit.maine.edu. CRIS Current Research Information System. USDA. Available at http://cris.csrees.usda.gov/ (accessed 8/18/2006) CRIS includes a searchable database of ongoing or recently completed projects supported by grants from the USDA. Users can search the database by an assisted search interface that includes a fill-in form or by a professional search that utilizes Boolean operators and field-directed commands. A detailed classification code system can be used with both search interfaces. Each record includes performing institution and principal investigator(s); a brief description of the funded project, giving objectives, approach, and progress; and a list of publications that have resulted from the research. There are also a CRIS pending projects database and a database of multistate projects. Hooker, P. 2005. Mineral analysis of whole grain total cereal. J Chem Ed 82(8):1223-5. The author describes an experiment that was implemented in the chemistry curriculum at Westminster College, Salt Lake City, Utah. The procedure for iron, calcium, and zinc analysis is discussed. Supplementary information, including instructor notes, is available in this issue of Journal of Chemical Education online (subscription required). Laminack, J, Dainello, F, Vestal, TA, Wingenbach, G. 2006. Experiential education employed to demystify food irradiation as a viable technology for food industry professionals. HortTechnology 16(2):318-23. The authors describe a professional development short course for food industry personnel and extension agents. Focusing on the course effectiveness, the article includes information on participants' perceptions, knowledge and understanding, and levels of concern about food safety and irradiation. The authors note that the short course increased food safety knowledge among participants as well as changing perceptions and attitudes. Lemar, L, Haytowitz, D, Bingham, M, Cutrufelli, R, and Thomas, R. 2006. The Nutrient Data Laboratory web site gets a new look. J Food Comp Analysis 19:S96-9. This paper describes the redesigned Nutrient Data Laboratory (NDL) web site (http://www.ars.usda.gov/ba/bhnrc/ndl (last updated 7/26/2006). Through this site users can access the USDA National Nutrient Database for Standard Access (release 18), the full text of articles (1996–present) by NDL staff as well as poster sessions and presentations, and a current list of research programs and projects. Riverol, C, Andrade, S, and Cooney, J. 2005. A laboratory course on real-time control for food engineers. Int J Eng Ed 21(4):668-75. The authors describe a laboratory course that utilizes real-time control experiments focusing on fuzzy control. It is noted that this laboratory course is preceded by a 1-year course titled “Application of Artificial Intelligent [sic] (AI) in Food Processing.” MATLAB software is used for laboratory experiments. Distance learning is briefly discussed, as is student feedback. Taylor, A and Sajan, S. 2005. Testing for genetically modified foods using PCR. J Chem Ed 82(4):597-8. The authors describe an experiment that can be used in biochemistry or analytical chemistry courses. Using PCR, students evaluate “…commercially-available cornmeal products for the presence of the CaMV 35S promoter… ” (p.597). This is a 2-week experiment that also includes a case study on genetically modified foods. Supplementary information, including instructor notes and the case study, is available in this issue of Journal of Chemical Education online (subscription required). University of Nebraska, Lincoln. Center for Science, Mathematics, & Computer Education. Food science labs. http://scimath.unl.edu/labs/food.html (accessed 8/14/2006) The experiments listed on the site are appropriate for high school science classes and are the result of a grant for the inclusion of food experiments in science classes. Contributors include Nebraska science teachers and others. A contact e-mail is given for comments on the experiments. Included are experiments on digestive enzymes, DNA isolation from an onion, chromatography, vitamin C analysis, and food microbes.