Jackrabbit Dairy & Food Review, Winter 2020-2021

This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.It contains the following articles and information:Message from the Department HeadNew PersonnelJudging ActivitiesDairy ClubFood Science ClubStudent AccomplishmentsProfessional Activities of Faculty and StaffDairy Facilities2020 GraduatesWhere Are They Now?ScholarshipsDairy and Food Science StudentsOutreachResearch Highlight

Using Food to Demonstrate Earth Science Concepts: a Review

Researchers categorized over one hundred print and web resources that use food to demonstrate earth science concepts. This article describes their findings: food-based activities are found in print and web-based resources with nearly equal frequency; most feature geologic themes; most are designed for primary and middle school audiences, but can be adapted for older students; and most of these activities meet the National Science Standard "Structure of the Earth" for middle school students. The authors suggest that food-based activities are a way to make subject matter more exciting and understandable, particularly for those with little or no background in science, and that food, which students consume daily, can serve as a reality based analogy to better understand many of the unfamiliar, abstract concepts taught in earth science classes. Educational levels: Graduate or professional

PortFIR – An integrated data provider as support for the food policy-makers

Introduction: Portuguese Food Composition Table (TCA) is managed by the National Institute of Health Doutor Ricardo Jorge (INSA) and is publicly available on the Portuguese Food Information Resource (PortFIR) platform. PortFIR, besides food composition data, was designed to include data on food contamination and food consumption, in order to provide national data easily available in one platform. Objective:To compile and make widely available food-related data (food composition, food safety and food consumption), while providing science-based information, to support food policy-makers.info:eu-repo/semantics/publishedVersio

Of Junk Food and Junk Science

The popular press has triumphantly announced that the cause of the obesity epidemic is “junk food.†After a moment’s reflection, however, it seems likely that the true causal structure of the obesity epidemic can be neither single-equation nor univariate. Therefore, while the hypothesis that “junk food†is the cause of obesity has little a priori plausibility, these articles in the popular press present a testable hypothesis that, in spite of some measurement impossibilities, is tested here. While one can always argue about p values etc., it is safe to say that the results show no evidence to indicate support for a causal link. The second section of the paper explains this result and suggests a rudimentary structural model of obesity that begins to address the issues of specification error, simultaneity, etc., that plague much of the obesity research. This model shows that because of the dynamic nature of weight status, there is no necessary reason to expect to find a statistical relation between a person’s observed weight and the amount he or she is currently eating or exercising. Therefore, studies which regress weight, obesity, or the probability of obesity on eating and exercise patterns have serious specification error. Further development of structural econometric models of obesity may lead to consistent estimates of the partial effects of exogenous variables on obesity levels. We conclude with a discussion of the implications for policy development and industry.obesity, junk food, Granger-causality, Research Methods/ Statistical Methods, Teaching/Communication/Extension/Profession, Q10, Q16,

Got Science? Club

Got Science? Club allows students to learn about the science that can be found in our daily lives using everyday items such as food and school supplies. Students will learn about these sciences through hands-on experiments, allowing them to truly experience the science around them

Consumers and Food Choice: Quality, Nutrition and Genes

The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We humans share that drive with almost all animals. The energy carrying nutrients in processed food are more accessible than in the same unprocessed food. That leads to an ever increasing level of processing, and an ever decreasing consumption of raw fruits/vegetables and home cooked meals. In the past, with alternating conditions of food shortage and food abundance, overeating in times of prosperity was a reproductive advantage. However, high energy food becomes a severe nuisance in the age of permanent food abundance. Obesity and heart diseases spread through the developed world. That behaviour is rooted in our genetic instincts. Cultural based sensorial preferences, induced mostly in childhood by an epigenetic mechanism, present a variation around the instinctive rooted preferences. Food choice based on reflective decisions appears of minor importance. Nevertheless, all government campaigns against over-eating appeal to reason, not to instinct. We are faced with a permanent dichotomy between what is good for reproduction and what is good for health. This occurs not only in what and how we eat, but also in all neighbouring areas on the edges of food science, biology, social science, medicine and ethics

IFPRI Annual Report 2007-2008:

Food prices, Poverty reduction, Globalization, Food security Developing countries, Agricultural systems, trade, Markets, Natural resources, World food situation, Social protection, science and technology, Nutrition, Capacity strengthening,

Food Safety. Commodity Science Point of View

The paper addresses "food safety" and 'food quality' from the position of commodity and food science rather than economy. The various descriptions of both terms in literature are reviewed in connection with customer/supplier ability to evaluate food safety and quality by examination of various characteristics. Food safety has been described as opposite to food risk. Differences in perception of food risk by customer, producer/supplier and official agencies are discussed in this paper. The objective safety (and quality) of food can be evaluated using three categories of food risk (biological, chemical and physical) measured on a seven step intensity scale by producers and official agencies but not by customers. This leads to formulating food safety policy which has been described as a set of voluntary, obligatory and supplementary systems under inspection of official bodies. The efficiency of this formulation has been examined and described for Wielkopolska region of Poland. The results indicate sufficient analytical performance of laboratories in industry and some gaps in co-operation with official food safety control institutions.food safety, food quality, risk, Food Consumption/Nutrition/Food Safety, Q13, Q18, M31,

Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety

Indexación: Web of Science y Scopus.The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.https://www.hindawi.com/journals/js/2016/4046061/cta