Continue the search for disinfectants effective against common and emerging pathogens in the food processing industry. Features application of ozone for disinfecting fruit and vegetables, meat and poultry.
Project Number: 00-02-012
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California State University, Fresno
Director: Dormedy, Erin S.
To assess the relationship of dairy product consumption to indicators of human health and well-being, including intake of select dietary nutrients, food groups and adherence to Food Guide Pyramid recommendations. Food intake from a previous nationwide survey will be analyzed.
Project Number: 00-03-007
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Berner, Louise
To generate a method for easy detection and quantification of spore contamination of skim milk powder and to refine procedures to efficiency of spore removal. Efforts should improve quality and enhance California industry's standing in international marketplace.
Project Number: 00-03-013
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Jimenez-Flores, Rafael
This project will investigate current practices in ozone application on raw fruits and vegetables to kill forms of microorganisms without damaging food or leaving harmful residue.
Project Number: 00-03-017
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Hampson, Brian C.
To extend the marketability of California produce by developing a new shipping container that is plastic, reusable and hermetically sealed for optimal shipping conditions for four popular products.
Project Number: 00-03-020
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Khalil, Hany
To assess the utilization of alkaline tomato waste in the processing of tomato puree. Conventional tomato processing methods call for disposal of this material, which includes the tomato skins in alkaline solution, but it has been very costly to dispose of in municipal sewer systems.
Project Number: 00-03-025
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Montecalvo, Joseph
To test the effects of microorganisms that enhance quality and yield of broccoli. Benefits are anticipated to reduce management costs, prolong health of soil, and increase flavor and nutritional value of broccoli.
Project Number: 00-03-030
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Offermann, Gene
To measure the effects of Simmondsin (an extract from jojoba meal) as an appetite suppressant. Dose-response analysis will be done on rats to identify the mechanism of appetite suppression and to determine any toxic effects of the extract
Project Number: 00-03-032
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Pedersen, Mary
To measure the effects of Simmondsin (an extract from jojoba meal) as an appetite suppressant. Dose-reposne analysis will be done on rats to identify the mechanism of appetite suppression and to determine any toxic effects of the extract.
Project Number: 00-03-032
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Still, David
To study and characterize common strains of probiotic bacteria used as processed food ingredients with regard to their mucinase activities, which involves protecting the epithelium of the gastrointestinal tract. Study should lead to better use of these products in the food industry.
Project Number: 00-03-048
Funding Round: 1 (1999-2000)
Research Focus Area: Food Safety, Nutrition, Processing and New Product Development
ARI Member Campus: California Polytechnic State University, San Luis Obispo
Director: Jimenez-Flores, Rafael
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