We had one more outstanding group of faculty, staff, and students representing the Department of Food Science at the International Association for Food Protection in Long Beach, CA this year. Sahaana Chandran (Doctoral student) gave a technical presentation on “Utilizing Zebrafish Embryos for Replication of Tulane Virus – a Human Norovirus Surrogate”. Also, she presented her research at the Indian Association for Food Protection in North America and was awarded first place. Congrats!! Gayatri Rajashekhar Dhulappanavar (Doctoral student) presented a technical presentation titled-“Salmonella spp. and Listeria monocytogenes Persistence and Internalization during Recirculating Hydroponic Cultivation of Leaf Lettuce”. Group Photo, starting from left: Dr. Zeynal Topalcengiz, Francis Torko, Gayatri Rajashekhar Dhulappanavar, Dr. Kristen Gibson, Sahaana Chandran, and Dr. Juan Moreira, Ph.D.
University of Arkansas Food Science Department
Food and Beverage Services
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https://food-science.uark.edu/
External link for University of Arkansas Food Science Department
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Updates
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It's fantastic to see Dr. Scott Lafontaine and his lab group (Matthew Aitkens, Bernardo Pontes Guimaraes, Andrew Maust, Christian Schubert, and Rahul Sen) representing the Department of Food Science at the World Brewing Congress.
That’s a wrap! My lab group had an amazing time at the #WorldBrewingCongress networking with colleagues and getting to share our research. Between us we presented 6 oral abstracts and 4 posters. We are exhausted but extremely honored to have had this opportunity! I am so proud of my group! Thanks American Society of Brewing Chemists (ASBC) and Master Brewers Association of the Americas (MBAA) for organizing such a great meeting. 🍻! Here are the highlights: Dr. Rahul Sen (Post Doc.) kicked us off with a lecture on investigating the chemical and sensorial characteristics of Japanese and US sake. Yeast and rice polishing rate are critical choices in crafting fruity sake 🍶 Matthew Aitkens (first year MS - student - first talk ever!) and Dr. -Ing Christian Schubert (Guest researcher) did a fabulous job on their lectures in the adjunct session highlighting how rice 🌾 variety impacts extract (surprisingly we found it varies 80-96% as is!) and how different portions of rice in the grist bill impact non alcoholic beer 🍺 flavor (it reduces worty flavor and yields faster fermentations). Andrew Maust (first year Ph.D. DDF student-first talk ever!) simply crushed his talk on our screen of commercial NAB yeast strains. Certain yeast strains are better for crafting specific NAB styles and we recommend no more than 72 hrs of ferm. Bernardo Pontes Guimaraes (2nd year Ph.D student) presented our updates on malting rice and brewing with malted rice. Rice yields on average 3x barley so to grow the same amount of extract you need to use half of the amount of acreage! Also mashes made with 100% rice malt self saccharified and made beer which was gluten free and tasted great. I participated in the NAB session and the hop session. We compared industrial and consumer preferences for NAB and what drives beer likeness in NAB. Sometimes flaws like DMS, 3-MBT, etc. can increase beer-likeness. Hop fraction has an influence on hop chemistry and enriched lupulin has a high amount of fat which can impact on foam stability. Matthew presented a poster on using chalky rice as a brewing ingredient. Seems like chalk has no impact on extract yield. Andrew presented a poster on utilizing koji as a brewing ingredient and novel enzyme source. Some koji’s are heat stable up to 65C! Christian presented a poster on beer flavor and haze stability. Aldehydes are a clear driver of aging character in beer. Check the link for abstracts and don’t hesitate to reach out for questions. https://lnkd.in/gdFYVCnN Thanks to all the colleagues and companies who supported us and made this work possible! University of Arkansas Arkansas Agricultural Experiment Station University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences VLB Berlin Brewer's Supply Group RiceTec, Inc. Berkeley Yeast Omega Yeast Novonesis USDA SHIMADZU CORPORATION Stephen Malcom Alexander von Humboldt Foundation BarthHaas GmbH & Co. KG Fermentis by Lesaffre Origami Sake Company
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We had a great representation of our faculty, students, and staff at the International Association of Food Protection Annual Meeting. The members of the Food Safety, Microbiology, and Research Technology Lab (Food SMART Lab) attended the International Association for Food Protection Annual Meeting in Long Beach, California from July 13-17. The Food SMART Lab engaged in workshops, Professional Development Group meetings, symposia, and conducted several project collaboration meetings while at the IAFP Annual Meeting. Assistant Professor and lab director Jennifer Acuff presented an update on a USDA-funded grant (USDA NIFA 2022-67017-36292) to other project directors while Ph.D. students, Manita Adhikari and Kavita Patil, attended a dry sanitation pre-meeting workshop. During the scientific portion of the meeting, students presented their research through both technical and poster presentations. Karina Desiree (program associate) presented a poster about mushroom safety (“Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms”), while Travis Sananikone (M.S. student) presented a poster related to the safety of dry-aged beef crusts (“Examining Interventions for Dry-aged Steak Crusts Inoculated with Salmonella Heidelberg, Escherichia coli O157:H7, and Listeria monocytgogenes”). Manita Adhikari Patil (Ph.D. student) presented a poster titled “Characterization of a Low-Moisture Food Persistent Bacterial Population (LMF PBP) and Impacts of Nutrient Type and Relative Humidity,” and Kavita Patil (Ph.D. student) presented a poster titled “A Surrogate to Challenge and Validate Cleaning and Sanitation of Low-Moisture Food Persistent Bacterial Populations (LMF PBP)”. Former M.S. student (Arshpreet Kaur Khattra) presented a technical talk of work from her M.S. thesis completed in the Food SMART Lab titled “Impacts of Relative Humidity on Inactivation of Salmonella entericaand Enterococcus faecium NRRL B-2354 on Dried Basil Leaves by Gaseous Ozone.” Khattra was awarded 2nd Place for this technical presentation in the Developing Scientist Competition, and was also awarded 2ndand 3rd places for her work by the HACCP Professional Development Group and the Indian Association for Food Potection in North America. Furthermore, Furthermore, Yuan Fang presented her research on the “Host Adaptation and Niche Specialization of Escherichia coli”. Nanje Gowda, Ph.D. (Former Post Doctoral Fellow) in collaboration with Jeyam Subbiah and Surabhi Wason (Former Ph.D. student) presented research about "Predictive Models: Bridging the Gap Between Broth-Based Data and Food Matrix for Decision-Making".
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We had a great showing of students, faculty, and staff at 2024 Institute of Food Technologists (IFT) FIRST Annual Meeting and Expo in Chicago. We showcased our graduate and undergraduate programs including our online master’s in food safety program. Furthermore, we highlighted the capabilities of the Arkansas Food Innovation Center (AFIC), AFIC at the Market Center of Ozarks (Darryl Holliday), and the University of Arkansas Sensory Science Center. Dr. Ali Ubeyitogullari presented his research on "A Novel 3D Food Printing Approach to Encapsulate Bioactive Compounds". Dr. Samira Feyzi presented her research on "Whey Proteins as Aroma Carriers and Their Structural Changes". Dr. Han-Seok Seo, Director of the Sensory Science Center, received the 2024 Manfred Kroger Outstanding Reviewer Award from IFT. Dr. Mahfuzur Rahman received the Tanner Award for the most cited paper. Check it out here! We had 8 graduate students, 2 post-doctoral researchers, and 1 staff presenting research at IFT FIRST 2024. They all did an outstanding job representing the Department of Food Science and the University of Arkansas. Dr. Griffiths G. Atungulu, PhD's lab: Faith Ouma, Evans Ameyaw Owusu, Christabel Tachie, and Devisree Chukkapalli Dr. Mahfuzar Rahman’s lab: Nikitha Modupalli and Ruslan Mehadi Galib Dr. Ali Ubeyitogullari’s lab: Sumanjot kaur, Arda Tuhanioglu, Thuy Trang Nguyen, Safoura Ahmadzadeh Dr. Jamie I. Baum's lab: Chetanjot Romana Dr. Han-Seok Seo’s University of Arkansas Sensory Science Center: Eniola Ola and Nguyen Ngo Four of our graduate students were successful in their oral research presentation competitions! 1. Chetanjot Kaur Romana, Ph.D. Student – First Place 🥇 in Graduate Student Oral Competition for the IFT Nutrition Division 2. Sumanjot kaur, Ph.D. Student – Second Place 🥈 in Graduate Student Oral Competition for the IFT Nutrition Division 3. Arda Tuhanioglu, Ph.D. Student - Second Place 🥈 in Graduate Student Oral Competition for IFT Engineering Division 4. Eniola Ola, M.S. student – Third Place 🥉 in 2024 Pangborn Oral Research Presentation Competition hosted by IFT Sensory and Consumer Sciences Division. Congrats to all! 🎉 The IFTSA College Bowl Team at the University of Arkansas coached by Dr. Morgan Denzer competed at the National Competition including team members: Andrew Maust (Graduate, Team Captain), Bernardo Pontes Guimaraes (Graduate), Chetanjot Kaur Romana (Graduate), Amanda Stuber (Undergraduate), Cason Frisby (Undergraduate). Great job team! 🎊
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Check out our very own Scott Lafontaine on the Arkansas Agricultural Experiment Station's latest podcast episode! 🎧 Listen here: https://lnkd.in/g9_jUy8X Dr. Lafontaine shares an update on his research exploring the use of malted rice in brewing beer. Bernardo Pontes Guimaraes was the lead author, and other co-authors from the department include Kaushik Luthra, EIT, PhD and Griffiths G. Atungulu, PhD. University of Arkansas Dale Bumpers College of Agricultural Food and Life Sciences U of Arkansas System Division of Agriculture #FoodScience #FoodInnovation #BrewingScience
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University of Arkansas Food Science Department reposted this
In the February 2023 issue of IAFP's Journal of Food Protection, research was conducted on the extensively studied process for pasteurizing low-moisture foods to help prevent cross-contamination during storage postprocessing. Read the research paper "Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming" here https://brnw.ch/21wGNpN
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