food product development thesis topics

1 Introduction to Food Product Development

To start, let’s think about what product development is:.

• How new things show up in the grocery store or in foodservice
• The process of creating, processing, and commercializing a new food product
• The process generally takes a group of people from different disciplines working together to develop (or improve) a product.

Product Development Key Stages

Formulation, commercialization.

At each stage, or even within the stages, there are checkpoints to decide to continue or stop the project. This can be done through a Stage and Gate System like the example shown here or it can be done in a modified system. The principle is the same, though, to develop new products strategically and use time and resources wisely.

Typically this Stage and Gate process works like a funnel. You may start with 12 to 15 ideas and then research and evaluate those ideas. Some ideas will get discarded because you will find the product concept already exists. Others will get discarded because the ingredients or processing will cost more than what consumers are willing to pay (based on products in the relevant category). Some ideas will seem great, but will be too niche and will not have a large enough target audience to be successful. Once the ideas have been narrowed down, the best 3 to 5 ideas may be moved to the Formulation stage. In this stage, the product will be made on a small scale and consumer testing will be done to confirm interest. Then products will go through the second gate to determine which products have enough consumer interest to continue. During the Processing stage, 2 to 3 products are scaled up on larger equipment. This helps determine production costs and efficiency. Food safety and quality testing also are done to determine how to produce a safe and consistent product. Shelf-life testing is conducted at the end of the Processing stage to make sure the product will remain at an acceptable and safe quality long enough for the product to made, shipped, purchased, and consumed. The third gate evaluates production, food safety, quality, and shelf life to decide which products can actually be made efficiently and consistently. The Commercialization stage includes work to get the product ready to sell on the grocery store shelves. Typically this includes the final costing, additional consumer sensory testing, and package design. The final gate makes sure that no errors or significant drawbacks have been missed before the product is launched. Through the Stage and Gate process, 12 to 15 ideas may get narrowed down to 1 or 2 products. The Stage and Gate process allows many ideas to be considered efficiently. The more viable the idea, the more time and work is needed. When an obstacle is found at a gate, no more time or resources are committed to that idea.

Each company may work through the stages of product development a bit differently depending on resources, timelines, and product types being developed. In a product development course, a product is likely developed from start to finish, so more market, consumer, and product research will need to be done during the ideation stage to catch significant drawbacks.

Often the most difficult part of product development is coming up with the initial idea. Many food products exist in the marketplace, so coming up with a new food product that does not exist and consumers are interested in buying can be a challenge. It is best to simply jump in and start generating ideas. From there, concepts can be refined and narrowed down. Ideas can come from a variety of sources. Some ideas are for a brand-new product and some are for a line extension of an existing product. Once ideas have been generated, it is important to identify the target customer. Trends are followed closely to determine what is new and upcoming. Trends often spark ideas for new products. Trends change over time, so it is difficult to list current examples, but convenience products, comfort foods, and plant-based foods have been trending over the last few years. 

Some issues with ideation include regional vs. global preferences and market size vs. target market. Flavors that are commonly known and liked in the Midwest may not sell well in other parts of the country. Consumers outside of the Midwest may not like those flavors or may simply be unfamiliar with the flavors. If your target market is a small part of a product category and the product category itself is small, there may not be a large enough market share for your product. It also can be a challenge to realize that just because you like something, many others may not. We tend to develop products we like, but sometimes you may have to develop a product for a target audience that does not include you.

• Procure ingredients and make them into a product on a small laboratory scale
• Produce a “gold standard” of the new product
• Sourcing ingredients and ingredient costs
• Product shelf life (often not tested in formulation, but needs to be considered early in the process)
• Can the product really be made on a large scale?
• Avoid Patent and Copyright infringement
• The formulated product process is “scaled up” to produce greater volumes
• Pilot plant testing
• Plant testing
• There are always product changes with scale-up.
• Quality & Proximate Analysis testing done to set specifications, determine food safety concerns, and estimate shelf life
• Processing experiments and runs allow a more accurate product cost to be determined (include processing efficiency, rework used, etc.).

Processing Key Questions:

• Sensory Attributes
• Nutritional Profile
• Product Specifications
• Overall Functionality
• Once the new product has been made successfully, it is sent to commercialization to launch the new product into the store for sale.
• determining packaging
• creating a label (logo, nutrition facts, etc.)
• finalizing costs
• developing advertising and/or literature for the product

Commercialization Key Questions:

• How should the product be positioned for the best sales?
• What attributes do you highlight?
• Where does it go in the grocery store (should consider this throughout the development process)?
• What effect will the distribution system have on product quality?

After the launch of a new product:

• Determine if the new product was successful.
• Growing interest, increase in sales
• Market share
• Company sales revenue

Key Team Members

It takes many roles to develop a new food product. A product development team can be very successful with all members contributing an expertise. The challenge is communicating effectively to make sure everyone is on the same page with the status and goals of the project. Key team members include product development, engineering, production, purchasing, quality, regulatory, marketing, sales, and upper management. Their typical roles are laid out below.

Product Developers

• In charge of developing new products, especially in terms of the hands-on testing and managing the development process
• May be the Team Leader
• Formulate Product
• Determine Sensory Attributes
• Run Shelf Life Testing
• Know Food Safety Concerns
• Test the Process
• Consider Nutrition
• Calculate Costs (may need input from others)

Engineering and Production

• Equipment Design and Maintenance
• Process Controls
• Production Costs (line speeds, overhead cost)
• Employee Training
• Consumer Safety
• Consumer Handling
• Ensures consumer expectations are met
• Sensory and Quality attributes are tested to make sure the product meets specifications
• HACCP and Preventative Controls plus Prerequisite Programs
• Microbiology Testing
• Foreign Material Testing
• Process Checks
• Incoming ingredient and packaging safety checks
• Makes sure the new product is legal and safe
• Coordinates a Generally Recognized As Safe (GRAS) dossier if necessary (typically for ingredient development)
• Product Name
• Standard of Identity
• Nutrition Labeling
• Product Codes

Marketing & Sales

• Defines product market and positioning
• Confirms consumer need for a new product through surveys and consumer data
• Develops advertising strategy
• Monitors competitor’s sales and new product introductions
• Helps design product packaging, especially tied to attracting the target audience
• Has input on the product name

Challenges of Product Development

• Just because you think it is a good idea, does not mean everyone else does.
• Sometimes things just do not work like they are supposed to (scale-up changes product characteristics, shelf life is not long enough, low consumer acceptance, etc.)
• Ingredient sourcing and costs
• Processing and equipment limitations
• Area of Expertise
• Goals and Objectives
• Ability to understand other disciplines
• Can be overlap or gaps in functions depending on company structure

Timeline for new product development

• A line extension for an already existing product
• Example: A new flavor of a popular soda
• A new product, but still can be made on existing equipment
• Example: A new type of cereal
• A brand new product – could be hard to make or new equipment may need to be designed/purchased.
• Examples: co-extruded snacks and plant-based meat alternatives
• Developing a new ingredient often takes longer than developing a finished food product because there are more regulatory and sales hurdles involved. 

Recap on the Product Development Process

• Product Development is the process of creating, processing, and commercializing a new product.
• New products need to be of interest to a target market.
• The timeline can range from 3 months to 3 years.
• Product development teams are made up of members with a variety of backgrounds.

Product Development Scope

It is important to be able to ideate openly & creatively.  However, ask yourself, “Does the product already exist?” and “What are our company’s new idea limitations?”. Below are common limitations for product development courses:

• Avoid mixes, line extensions, and assembly products.
• Avoid expensive ingredients or be ready to discuss how to pay for them.
• Typically a course does not have an alcohol license.
• CBD oil is not yet legal in food items in some states.
• Processing equipment availability needs to be considered for your new product idea.

Food Product Development Lab Manual Copyright © 2021 by Kate Gilbert and Ken Prusa is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License , except where otherwise noted.

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Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.

Normansell, Helen Louise. "The novel application of seaweed for functional food product development." Thesis, Manchester Metropolitan University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.591091.

Bogue, Joseph C. "Market-oriented new product development in the Irish food industry." Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394637.

Soledad, Mary Cheryl M. "Development of a Reformed Swiss Cheese Product Without Emulsifying Salts." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

Goddard, Kathryn. "Principles of research and development: a handbook for teaching basic concepts in new product development." Kansas State University, 2012. http://hdl.handle.net/2097/15079.

Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.

Kassis, Nissan Michelle. "The development and nutritional characteristics of an omega-3-enhanced egg product." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10595.

Zhong, Amy. "Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10262776.

Insect protein has recently gained attention as an alternate protein source for humans as it is regarded as a sustainable source of protein that is nutritionally comparable to traditional livestock. The objective of this study was to assess the acceptability of a protein bar supplemented with cricket protein. A bar composed of 7.5% cricket powder was compared against a market alternative in a evaluation, food action rating scale (FACT), paired-preference test, and a triangle test. Subjects rated the market bar higher than the cricket bar for appearance (6.59±1.92; 6.32±2.05), color (6.37±1.92; 6.22±1.84), flavor (6.41±1.86; 5.46±2.53), aroma (6.25±1.50; 5.75±1.82), texture (6.79±1.65; 5.95±1.93), and overall acceptability (6.67±1.67; 5.75±2.07). Flavor ( p =0.16), texture ( p =0.003), and overall acceptability ( p =0.004) were rated significantly lower in the cricket bar. Moreover, more subjects indicated in their scores that they would eat the market bar (5.70±1.64) more frequently than the insect bar (4.66±2.14). Texture, appearance, aroma, and flavor were all significantly associated ( p <0.05) with overall acceptability. The majority (61%) of subjects preferred the market bar to the insect alternative. Additionally, 84% of the subjects were able to distinguish the cricket bar from the market alternative. This suggests that products developed using cricket protein powder will need to modify the sensory attributes accordingly to successfully integrate edible insects in the diet of the western society.

Rudder, Alison. "A model for successful new product development (NPD) in the UK food market." Thesis, Manchester Metropolitan University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392213.

Swarts, Kevin Michael. "Development of a stock cube with functional food characteristics." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/765.

Daniel, Jala. "Determining Putative Secondary Product Glucosyltransferase Expression During Citrus paradisi Growth and Development." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1794.

Baxter, Shari R. "Gelation of Previously Cooked Jonah Crab (Cancer borealis) Minced Meat in New Food Product Development." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/BaxterSR2007.pdf.

Vyas, Vijay. "Innovation and new product development by SMEs : an investigation of Scottish food and drinks industry." Thesis, Edinburgh Napier University, 2009. http://researchrepository.napier.ac.uk/Output/2960.

Hullová, Dušana. "Uncovering the complementarity between product and process innovation in New Product and Process Development Projects : an investigation in the UK food and drink sector." Thesis, University of Portsmouth, 2017. https://researchportal.port.ac.uk/portal/en/theses/uncovering-the-complementarity-between-product-and-process-innovation-in-new-product-and-process-development-projects(a3a8410a-2d3b-4668-9781-6a5c444eaf2b).html.

Nguyen, Jenny Y. "Product Development Considerations of Flaxseed (Linum usitatissimum) Supplementation for the Aging Population| A Pilot Study." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10840274.

Obesity, cardiovascular disease, and vulnerability among older adults highlight a critical need for a careful consideration of effective and preventive dietary interventions. Consuming flaxseed, along with a well-balanced diet, has been shown to significantly improve weight, waist circumference, blood pressure, serum lipids, plasma glucose levels, and inflammatory biomarkers. Although flaxseed exhibits anti-inflammatory and antioxidant properties, little is known regarding its consumer acceptability among older adults. The objective of this study was to investigate the acceptability of a flaxseed bagel in individuals 50 years and older using a 9-point Hedonic rating scale, Paired Preference test, and Food Action (FACT) rating scale. There were no significant differences between the control bagel (0% flaxseed) and flaxseed bagel (23%) in sensory attributes (appearance, color, flavor, aroma, texture, and overall acceptability) and FACT ratings in 20 participants (69.0 ± 6.3 years old). Age was significantly associated with the overall acceptability of the flaxseed bagel ( p = .004) while gender showed no association with overall acceptability and FACT ratings in both bagels. Appearance, color, flavor, and texture were strongly correlated ( p < .01) to overall acceptability in both bagels. Further exploration of consumer acceptance of flaxseed products among older adults is needed; clinical trials may also shed light on potential health impacts of regular flax consumption.

Shrestha, Subash. "Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1163.

Rodriguez, Carla Jeanette. "Product Development, Sensory Evaluation and Characterization of Bioactive Isothiocyanates from Broccoli Sprout Powder delivered in Tomato Juice." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1544800823179656.

Buczkowski, B. K. "Sourdough bread enriched with soluble fibres : development, characterisation and nutritional aspects of a functional food product." Thesis, Manchester Metropolitan University, 2013. http://e-space.mmu.ac.uk/313309/.

Bupo, Ana Dinorah. "The development of an innovative culinary product prepared from green leafy vegetables for the urban consumer." Diss., University of Pretoria, 2020. http://hdl.handle.net/2263/73421.

Bohlin, Madeleine. "Faktorer som kan inverka på effektiviteten i dryckesbranschens produktutvecklingsarbete." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20562.

Salcido, Esmeralda. "Promoting amelioration of diabetes and other chronic disease through development of a dairy product using figs (Ficus carica L.)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10142960.

The consumption of added sugars has gained much attention due to its affiliation with increased incidence of type 2 diabetes and associated chronic illnesses. In this study, an ice-cream prototype was developed using whole dried figs and evaluated for overall consumer acceptability (34 subjects) based on flavor and texture, compared to a control using 9- point hedonics (1 = like extremely; 9 = dislike extremely). Overall acceptability of the prototype and consumer awareness of the FDA proposed new nutrition facts label were also evaluated. Significant (P < 0.000) differences were observed between the prototype and control regarding flavor (4.79±0.34; 2.35±0.19), texture (4.35±0.33; 1.94±0.16), and overall acceptability (4.94±0.35; 2.41±0.23) respectively. Furthermore, 88.2% of participants preferred seeing nutrition-related psychographical information on the PDP. It can be concluded that consumers may purchase the prototype based on psychographical information related to health claims and their awareness of the FDA proposed food label.

Cheng, Li. "Comparison of new product development in the food manufacturing industries in specified locations in Britain and China." Thesis, University of Surrey, 2004. http://epubs.surrey.ac.uk/2079/.

Mattsson, Berit. "Environmental life cycle assessment (LCA) of agricultural food production /." Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.

Grahl, Stephanie [Verfasser], Daniel [Akademischer Betreuer] Mörlein, Ulrich [Gutachter] Enneking, and Klaus [Gutachter] Dürrschmid. "Food product development with spirulina (Arthrospira platensis) – Sensory profiling, product perception and consumer acceptance / Stephanie Grahl ; Gutachter: Ulrich Enneking, Klaus Dürrschmid ; Betreuer: Daniel Mörlein." Göttingen : Niedersächsische Staats- und Universitätsbibliothek Göttingen, 2020. http://d-nb.info/1213520517/34.

Gu, Junnan. "Assessment of Black Raspberries for Prostate Cancer: Product Development for Clinical Intervention and Preclinical Study for Mechanism Investigation." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437646904.

Chakalian, Meline. "Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140469.

Simms, Christopher Don. "An analysis of the management of packaging within new product development : an investigation in the UK food and drinks sectors." Thesis, University of Portsmouth, 2012. https://researchportal.port.ac.uk/portal/en/theses/an-analysis-of-the-management-of-packaging-within-new-product-development(03da77f3-bb88-4ea9-bf67-1f72b0b9f8f9).html.

Assamongkorn, Angsana. "Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation." DigitalCommons@USU, 1985. https://digitalcommons.usu.edu/etd/5325.

Laidens, Graziela. "Modelo conceitual de integração de ferramentas no processo de desenvolvimento de produtos alimentícios utilizando os princípios da gestão do conhecimento." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2007. http://hdl.handle.net/10183/12543.

Araujo, Rubilene Ramos de. "Identificação das etapas críticas para o desenvolvimento de novos produtos na agroindústria láctea no RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/60957.

Iipumbu, Lukas. "Compositional analysis of locally cultivated carob (Ceratonia siliqua) cultivars and development of nutritional food products for a range of market sectors." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1496.

Heenan, Samuel Peter, and n/a. "Sensory and instrumental characterisation of consumers perceptions of fresh baked flavour to provide direction for new product development." University of Otago. Department of Food Science, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090805.144153.

Onoyama, Marcia Mitiko. "Participação do fornecedor de ingredientes no desenvolvimento de produtos: estudo de casos em processadoras de bebidas." Universidade Federal de São Carlos, 2006. https://repositorio.ufscar.br/handle/ufscar/3487.

Salisu, Nadezda, and Lina Olsson. "Towards environmentally sustainable development in the food retail industry : A case study of Lidl Sweden." Thesis, Mälardalens högskola, Akademin för ekonomi, samhälle och teknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-25384.

Lombard, Matthys du Toit. "Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/2026.

Cardoso, Paulo Izabela Felinto da Costa. "Melhoria do processo de desenvolvimento de produtos alimentícios por meio do mapeamento do fluxo de valor." Universidade Federal da Paraíba, 2017. http://tede.biblioteca.ufpb.br:8080/handle/tede/9665.

Selani, Miriam Mabel. "Characterization and application of fruit byproducts in the development of beef burger and corn extruded product." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-21102015-085443/.

Ahn-Jarvis, Jennfier H. "Development of a standardized functional soy product for cancer prevention trials:Phase II evaluation of isoflavone bioavailability in men with asymptomatic prostate cancer." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1357255127.

Cleveland, Megan Ann. "The development of a novel technique to evaluate binding between probiotic bacteria and phospholipids, and the creation of a dairy-based food product rich in milk bioactives." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/473.

Berni, Paulo Roberto de Araujo. "Food structure design to modulate bioaccessibility of carotenoids from brazilian native fruits after screening of eleven non-conventional tropical fruits." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14032019-114205/.

Manfio, Noelise Martins. "Definição do escopo de projeto de desenvolvimento de produtos alimentícios: uma proposta de método." Universidade do Vale do Rio dos Sinos, 2013. http://www.repositorio.jesuita.org.br/handle/UNISINOS/3985.

Olsson, Frida. "Designmetodik för hållbara förpackningslösningar : Med fokus på ekologiskt perspektiv och reducerat matsvinn." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-45407.

Jindrová, Marta. "Návrh marketingových prostředků pro podporu trhu s biopotravinami." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2012. http://www.nusl.cz/ntk/nusl-223376.

Bosi, Mirela Guedes. "Caracterização da gestão e de atividades de capacitação para o processo de desenvolvimento de produto alimentício: estudos de caso." Universidade Federal de São Carlos, 2003. https://repositorio.ufscar.br/handle/ufscar/3509.

Ribeiro, José Duarte Medeiros. "Between Bacchus and Dionysus: European Union policies on rural development: the cases of Nemea and Basto wine regions." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15886.

Malindi, Happy Edward. "A framework to measure customers' perceptions on the quality of red meat / H.E. Malindi." Thesis, North-West University, 2010. http://hdl.handle.net/10394/4461.

Pires, Maria Inês Garcia. "Redução do teor de sal em fiambre de peru." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20952.

Sureau, Solène. "On what to assess when bridging sustainability pillars in S-LCA: Exploring the role of chain governance and value distribution in product social sustainability." Doctoral thesis, Universite Libre de Bruxelles, 2020. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/312512.

Majumder, Arpita (Arpita P. ). 1970. "Strategic metrics for product development at Ford Motor Company." Thesis, Massachusetts Institute of Technology, 2000. http://hdl.handle.net/1721.1/29210.

Emin, Yad, and Victoria Nilsson. "The development of pictograms for use on food products containing nuts." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-108363.

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Home > CNS > FOODSCI > FOODSCI_THESES

Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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57 Product Development Essay Topic Ideas & Examples

🏆 best product development topic ideas & essay examples, 👍 good essay topics on product development.

• Nike New Product Development: Strategy and Ideas | Nike Report Marketing strategy development This stage entails formulating a marketing strategy that will be used in the process of introducing the product to the market.
• Product Development Model In order for a product to be successful in the market, several factors have to be considered to ensure that the new product is capable of overcoming the competition that is present in the market.
• New Food Product Development In most cases the food may be free of pathogens but if the environment of preparation is full of normal flora, the possibility of gross contamination of food may take place and this is the […]
• Foldable Fabric Trolley: Product Design and Development This phase finalize the lase stage of our project, in which it demonstrates the final product design, manufacturing plan and decision analysis, refer to Figure 2.
• New Product Development: Smart Shopping Cart The ability of the Smart Shopping Cart to meet the customer’s shopping demands by quickening the checkout time will help the company retailing this product to be successful in the U.S.market.
• Soren Chemicals: Product Development Jen Moritz was the Marketing Manager for The Water Treatment Group of Companies. She was responsible for the development of chemicals for treating drinking water and for maintaining pools.
• Unilever’s Product Development: Collaborative Innovation There is the possibility of the comprehensive use of the efforts of the project partners at the preproduction, production, and marketing stages, which contribute to the achievement of positive externalities due to the synergistic effect.
• Sleep and Wake Pillow Product Development & Marketing Most producers of pillows ignore the fact that people have different sleeping styles hence the need to design a variety of pillow types to suit the needs for all.
• The Process of Product Development Thus, it is necessary to evaluate the physical qualities and functions of the developing product according to their attractiveness for the target audience and possibilities of the company to produce the product of such a […]
• Ford Motors Company’s New Product Development Ford Motors will be introducing a new product in the UAE market that the company distinguishes to be one of the most innovative products in its car-making history.
• Squeeze Ball Product Development and Marketing Thus, the findings of the market research were to generate insight on the prevailing gaps concerning the available products in the market with the aim of fostering the intellectual, social, and physical development among children.
• Tourism Product Development Additionally, they can be accompanied by supplementary materials, in particular, brochures that can tell buyers more about the history of a specific tourist site.
• Autonomous Vehicles Product Development and Launch Software experts will be expected to identify the existing opportunities, challenges, and prospects that might dictate the future of the technology.
• New Product Development of Nokia The process of developing a new product begins when a firm identifies the need to generate a new product line to meet the needs of the customers.
• GE: Product and Process Development Headquartered in Boston, MA, GE is a giant digital industrial conglomerate dealing in a wide a range of products and services spanning from aircraft engines and parts, medical imaging, financing and power generation to industrial […]
• Portfolio Management for New Product Development The major goals of the present study are as follows: to define the role of portfolio management, to point out the most popular techniques and define which of these dominate, to describe the portfolio methods […]
• Urban Outfitters: A “Niche” Product Development In the case of Urban Outfitters, they had come up with unique business but getting Patents and trademarks was an issue.”Niche” product is a unique product or service offered in the market as a sub-segment […]
• The Acme Toy Company’s New Product Development According to its structure, the toy can be in the form of some fantastic animal. Emphasis on uncovering the innovative capabilities of a product is vital when serving it to customers.
• Smart Glasses: The Product Development The second problem is the need to change the lenses in the glasses in case of changes in vision abilities. We will draw a picture of the challenges we need to solve with our product.
• Rapid Product Development Technology In the 21st century this is not the case because today, one of the major goals of businesses is cost-efficiency and the need to reduce time-to-market.
• IDEO Product Development Strategies and Procedures David Kelly took over the leadership of IDEO since he was the owner of the largest company among the three. The increased demand for the firm’s services also led to the establishment of design centers […]
• New Product Development and Its Evaluation This means that a group of market researchers is developing a strategy to launch a new business product to satisfy customers’ demands and to keep its position in the market.
• Product Development: Nespresso Growth Strategies The major responsibility of Nespresso marketing is to deliver and maintain the highest possible standard of living, to see that products and services offered for sale are those desired by consumers, and to distribute them […]
• Saturn Corporation’s Product Development in 2005-06 The purpose of the research is to investigate the product development strategies of Saturn corporation during 2005-2006 and evaluate their impact on the company’s performance.
• Trends in the Product Development of Private Labels of Major Retailers It is necessary to mention, that there are numerous factors, that influence the following development of the product, and it relates not only to private labels but to every if it is not only the […]
• Social Value of New Product Development Activities The marketing mix models are concerned with either: The individual effect of a marketing decision variable and The levels of the marketing mix variables as their optimal effect on the target variable or profitability New […]
• Product Development, Branding, and Pricing Strategies Definitions The assigned topic deals with the importance of interconnectivity between the development of a product, it’s branding, and price, as well as possible tactics regarding its financial value.
• The Food Company New Product Development Group Furthermore, the significance of the project to the organization could be gauged from Gerry’s move to choose the most creative person within the company to head the new project.
• Social Networking Services and Product Development As regards our particular case, where we wish to harness the power of social networking for the benefit of the university community, a number of considerations must be taken into account.
• Car Seat: New Product Development Built utilizing extensive tests in ergonomic design and safety standards the Ford Prish car seat utilizes a conjunction of safety foam, impact webbing, durable materials, and safety straps to ensure the protection of an infant […]
• Product Development Strategies and Their Advantages The issue is that it may not be an easy task to justify such expenses most of the time, and many enterprises prefer approaches that are more traditional.
• New Product Development in the Highly-Competitive Bread Market Comprehensive information about market style and dynamics by determines attractive for Hovis, feasible, and profitability in line with the aims and strategic objectives.
• Fireless Cooker Product Development The production team has done a great job and is in the process of acquiring inventory that will be needed for the purpose of product manufacturing.
• Microsoft’s Challenges in Office Product Development For Office 2000, the major challenge Microsoft had to bypass was the internet [1]. The milestone concept was a good idea for Microsoft to manage the design and development of office 2000 [1].
• Pharmaceutical Product Development Inc.’s McGinty-Moss Assessment It is significant for PPD, Inc to understand its culture since organizational culture is the internal constitute of the institution. It is significant to know both the weaknesses and strengths of the organization to understand […]
• Tata Nano Company’ New Product Development In order to enhance the purchasing process, the organization will need to consider the promotion campaign, which will ensure the target Indian population in the safety of the car and the reasonability of the purchase.
• Drink-At-Home Inc.’s New Product Development Plan In the case of the Drink-At-Home, Inc.those factors are the possibility of the final product not corresponding to the developers’ conception and the possibility that the other companies develop a similar product faster.
• Globalization in the New Product Development Context However, the impact of the corporate entrepreneurship on the development a new products or services is still not quite obvious, and the effects of the new approach are yet to be seen.
• The Concept of Product Development The main objective will be examination of the effect of new product development processes to the Organization’s performance and general attitude towards the use of ‘Natures’ energy drink within the market environment.
• The Approaches and Methodologies of New Product Development The primary sources of data will include members of the product team, the marketing and sales managers, the manufacturing and production managers and the other employees who were involved in the new product development process.
• General Motors Product Development The success of General Motors is credited to its effective leadership. The leadership has helped General Motors to abolish bureaucracy and encourage innovation.
• New Product Development: Stew Leonard’s In order to improve the ability of the new product to provide customers with the needed energy within a short duration after consumption, it is imperative for the firm to ensure that the snack product […]
• New Product Development (NDP) The paper also conducts interviews on customers and company employees about the reception of Google China’s new products with the aim of developing an understanding on the effectiveness of NPD practices of the company.
• New Product Development Process at the Harmonium Media According to the trends observable in established organizations, new product development is usually the initial phase as far as generation as well as the commercialization of new products within an aggregate strategic process with regard […]
• Challenges in the New Product Development One of the ways through which the product development manager can achieve this is by ensuring participation of the various functional teams in the formulation of policies, procedures and the practices to be adopted in […]
• SmartBizSystems: New Product Development Concept In order to develop a recommendation that would help SmartBizSystems to be able to market their products, one must be able to understand the skills that are employed by the company in a bid to […]
• Textile Product Development and Engineering One of the major uses of cotton material is the production of clothing materials and one of the significant features of a good clothing material is lightness that in most cases is determined by the […]
• The New Product Development Process Customer involvement in the product or service development process is the interaction or collaboration between the users of the product or service and the employees of a company during the period of product development to […]
• The Product and Service Development Process This makes it relatively easy to get increased input and active involvement of consumers in the product and service development process.
• The Article Overview – Another Look at How Toyota Integrates Product Development The authors reveal the most effective strategies that can be used to improve the process of product development. One of the major findings of the article is that many of strategies used at Toyota can […]
• New Product Development Process The first stage of a product development process is the idea generation stage where new ideas regarding new products are generated by the research and development department. The market demand is very important for a […]
• Consumer Research in the Early Stages of New Product Development The researchers suggest that the lack of attention to this step can be due to the lack of the knowledge of effective methodology.
• Product Development Management For any manufacturing industry to make any meaningful success in the competitive market, proper management of the new product development process, is a must to ensure the correct products are rolled to the market at […]
• Collabo: Product Development This is meant to cover the cost of the features and the profit margins so that the firm can be efficient in its operations.
• Generation of Unique Idea as a Success of the New Product Development Process The success of the new product development process hinges upon the uniqueness of the ideas generated. This method focuses on the inadequacies of the organization’s product to come up with ideas for developing improved products.
• The Process of the New Product Development Market testing and beta testing In this stage, the company will have to test the product in the market and make the necessary adjustments in relation to customer needs and expectations.
• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2024, March 2). 57 Product Development Essay Topic Ideas & Examples. https://ivypanda.com/essays/topic/product-development-essay-topics/

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150+ Food Research Paper Topics Ideas for Students

When writing a research paper on food, there are many angles to explore to choose great research topics about food. You can write argumentative essay topics on food processing methods or search for social media research topics . Moreover, the food industry is advancing, and food styles are changing – another inspiration for an outstanding research topic about food. In other words, if you are looking for your ideal topic for food research , there are many places to look.

How to Choose the “Ideal” Food Research Topics

150+ ideas of experimental research titles about food, research title about food processing.

• Interesting Research Topics on Fast Food

Research Title about Food Industry

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Nevertheless, it can be hard to decipher what characterizes a good example of a thesis title for food. Hence, this article will briefly explain what factors to look for in a research title about food so-to-speak. Then, we will provide up to 150 food topics you can explore.

Personal interest is a vital factor to consider when sourcing the best thesis title about food . If you’re choosing a research title about cookery, you want to ensure it is something you’re interested in. If you’re unsure where your interest lies, you can check out social issues research topics .

Also, the availability of information on the topic of food is important in any research, whether it’s a thesis statement about social media or nutrition topics . Furthermore, choose several food topics to have options if one thesis about food doesn’t work out. Last but not least, ensure your chosen topic about food is neither too broad nor too narrow.

If you are unsure what title about food to work on for your research paper, here we are. Below are some of the best examples of thesis titles or professional thesis writers about food for students and researchers.

• Plant sterols in treating high cholesterol
• Is skipping breakfast healthy?
• Macrobiotic diet: advantages
• Food trendmakers
• Chocolates and emotions: the connection
• Are trans fats carcinogenic?
• Does green tea burn calories?
• Humble lentil: a superfood?

Interesting Research Topics Fast Food

• Fast foods: impact on living organisms
• Food court restaurants
• Misconceptions about fast foods
• Is McDonald’s healthy?
• Fast food: a social problem?
• National cuisine
• Fast food: effect on the liver
• Fast food education
• Students’ nutrition
• Fast food in children’s diet
• Food and 3D virtual reality
• The contemporary hotel industry
• Food and fashion
• Food in different cultures
• Can food be used for cultural identification?
• Trends in food box consumption
• Information innovation in the food industry
• The food industry in developing countries
• Proper nutrition
• History and origin of food traditions
• Can dietary supplements increase bone density?
• Why nutrition science matters
• Organic food: impact on nutrition
• Antimicrobial resistance
• Services ensuring food safety in the US
• Food safety violations in the workplace
• pH balance impacts flavor
• Animal testing should be abolished
• Does overeating suppress the immune system?
• Lifestyle-related chronic diseases
• Food justice
• Government’s involvement in food justice
• Dietary deficiencies
• Spice rack organization
• Nutrients for body development
• Milk for kids: more or less?
• Organic food and health
• Animal-sourced foods: beneficial or dangerous?
• Continental dishes
• Continental dishes vs. Indian spices
• Food factor in national security
• Junk food vs. healthy food
• Environmental food safety
• Safety and control of food colors in the food industry today
• Criteria and scope of food security
• Ensuring food security
• Cooking technology
• Food quality of agricultural raw materials
• Problems and solutions to food safety
• Food security: the theory and methodology
• Recent labeling food innovations
• Health benefits of genetically modified foods
• The vegetarian diet
• Caloric foods
• Fast food affects on health
• Food allergies
• Fast foods: nutritional value
• Food in the 21st century
• The Slow Food movement
• Doughnut’s history
• Food safety: role in gene pool preservation
• Controlling synthetic colors used in food
• Food assessment and control
• Food: its influence on pharmacotherapy’s effectiveness
• Human rights to balanced nutrition
• Quality of food products in urban areas
• Food in rural areas vs. urban areas
• Food security in Uganda
• Food safety: developed vs. developing countries
• Food factor in biopolitics
• Corn starch in baking: the importance
• Bacteria concerns in baking: Clostridium botulinum
• Normal butter vs. brown butter
• Matcha in Japanese pastry
• Sweet in baked desserts
• Effect of flour type on cake quality
• Sugar vs. stevia
• Why so much sugar in packed cakes?
• Carob is use in baking
• Coca-Cola baking: is it safe?
• Cooking schools
• Protein food preservation
• Food preservation techniques
• Vegan vs. non-vegan
• Caffeine in drinks
• Plastic and food quality
• History of carrot cake
• Turmeric: health properties
• Japanese tea ceremonies
• Healthy sugar substitutes
• The popularity of plant-based diet
• Food steaming: history
• CBD-infused foods
• Achieving the umami flavor in cooking
• Climate and diet
• Quick-service restaurants: impact on life expectancy
• Drinking and Judaism
• Chinese tea: a historical analysis
• Meat canning
• Resistance of meat to antimicrobials
• Eliminating botulism
• Reducing food allergies
• Avian influenza
• Vitamin D nutrition: the worldwide status
• Nutritional supplements are available for the poor
• Food science: importance in human nutrition
• Amino acids and muscle growth
• Poor nutrition and bone density
• Women and diet
• Tea vs. coffee
• Is tea addictive?
• Cholesterol: myths
• Sugar vs. sweeteners
• Keto diet: effect on health
• Food sensitivities in children
• African superfoods
• Spirulina: the properties
• Wine in French cuisine
• Garlic and onions
• Stored foods
• Preventing food poisoning
• Food addiction
• How to fight against food waste
• Aqueous environment: the toxicity
• Fast food in hospitals
• The risks associated with junk
• Food culture and obesity
• The link between fast food and obesity
• Burgers: are they sandwiches?
• Food additives
• History of curry
• Freezing dough: impact on quality
• Best pizza Margherita recipe
• Making low-calorie food tasty
• Jamaica and British cuisine
• Picked food in India
• How to eat eggs
• Egg poaching
• Italian pasta: types

From food innovation research titles to food sustainability research topics , there are many areas of the food industry to explore. With the list of topics and tips for choosing a topic provided here, finding your ideal topic should be easier.

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New Food Product Development

What is the Cost of Developing a New Product?

[vc_row][vc_column][vc_column_text] Introduction  New product development (NPD) involves the transformation of an opportunity in the market into a commercial product, which is achieved by a well-defined procedure. Developing a new food product can be risky since it depends...

What are the different types of energy drinks available in the UK market?

Introduction  Energy drinks are a class of beverages believed to stimulate the Central Nervous System (CNS) to increase energy, enhance mental and cognitive performance and help stay awake. They were introduced in the market in 1987,...

What is a typical methodology for food product testing?

Introduction  Food is a primary requirement for everyone and provides nourishment for leading a healthy life. Therefore, it is crucial that the food we consume is devoid of harmful substances. Stringent testing of food is necessary...

How to ensure the quality and safety of the food product? What are the typical food safety tests performed?

Introduction  Food safety is a significant issue that has an impact on everyone in the world. The term "food safety" refers to all procedures used to keep our food safe. These procedures include handling, storing, and...

Food Formulation: Emerging Ingredient Oat Protein

Introduction Protein-rich diets are gaining importance since they are considered healthier, with an emphasis on the source of protein. However, with increasing concerns about health, environment and animal welfare, many consumers are interested in plant-based proteins....

Recent practices in Green Technologies in Food Production and Processing

Introduction The food consumed every day must be processed so that they are fit for consumption. Various processing techniques are implemented to develop food product , like cooking, boiling, filtering and frying. These techniques have been...

Latest Trends in Food Colour Development

Introduction Colour plays a vital role in the perception of food, and food scientists note that it is more important than the texture and flavour of food. That is why food formulation scientists often add food...

Factors influencing shredded cheese market and intelligent packaging of cheese

Introduction Cheese is a milk-derived product formed by curdling milk protein known as casein. Many types of cheese exist based on the animal whose milk was used, fat content, texture, manufacturing technique, duration of ageing, and...

GLOBAL MARKET ANALYSIS ON PEPPER CONSUMPTION​

Introduction Pepper, also referred to as peppercorns, has been used since time immemorial as a spice and medicine and was used as an antiseptic to cure digestive and respiratory ailments. Black, white, red and green are...

Global Research and Market Analysis on Snacks

Introduction In the midst of COVID-19 crisis, the world marketplace for Snack Foods calculable at US$493.4 Billion within the year 2020, is projected to succeed in a revised size of US$776.6 Billion by 2027, growing at...

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Home > CHS > NFS > NFS_ETD

Nutrition and Food Science Department Theses and Dissertations

Theses/dissertations from 2023 2023.

ASSOCIATIONS BETWEEN OYSTER CONSUMPTION AND IRON, ZINC, AND CADMIUM CONCENTRATIONS IN GHANAIAN WOMEN , Alyssa Abreu

ASSOCIATIONS BETWEEN STRESS, INTUITIVE EATING, AND ADIPOSITY IN A COHORT OF MIDLIFE WOMEN , Bridget A. Owens

POSITIVE FEEDING PRACTICES, TOTAL FRUIT INTAKE, TOTAL VEGETABLE INTAKE, AND OVERALL DIET QUALITY IN CHILDREN OF ETHNICALLY AND RACIALLY DIVERSE FAMILIES , Jordan E. Young

Theses/Dissertations from 2022 2022

DIETARY MAGNESIUM INTAKE AND RISK OF TYPE 2 DIABETES MELLITUS IN GHANAIAN WOMEN OF REPRODUCTIVE AGE , Helena Bentil

MATERNAL EXPERIENCES OF DISCUSSING COMPLEMENTARY FEEDING IN PRIMARY CARE , Kelly Lynn Bouchard

FREQUENCY OF FOOD CRAVINGS IN ADULTS CONSUMING ANIMAL- OR PLANT-BASED DIETS , Kate Thomas

Theses/Dissertations from 2021 2021

ANTECEDENTS OF CHILDHOOD OBESITY RISK FACTORS, A SELF DETERMINATION THEORY PERSPECTIVE , Katelyn Fox

DIETARY FERMENTABLE CARBOHYDRATE (FC) CONSUMPTION AND ASSOCIATIONS WITH DIET QUALITY AND HEALTH PARAMETERS , Ajita Jadhav

FORMATIVE EVALUATION OF A STEAM AND NUTRITION EDUCATION SUMMER PROGRAM FOR LOW-INCOME YOUTH , Jacquelyn Potvin

Theses/Dissertations from 2020 2020

PRENATAL VITAMIN USE IN RHODE ISLAND ACCORDING TO WOMEN, INFANTS, AND CHILDREN (WIC) PARTICIPATION , Allisa Georgio

TAILORING DIGITAL HEALTH TO IMPROVE THE NUTRITION AND HEALTH OF PEOPLE WITH PARKINSON’S DISEASE , Dara Lyn LoBuono

ASSOCIATIONS OF WEIGHT DISSATISFACTION ON DIET QUALITY, PERCENT BODY FAT, AND PHYSICAL ACTIVITY IN COLLEGE STUDENTS , Kelsey McNulty

DIETARY AND SUPPLEMENTAL MAGNESIUM INTAKE DURING PREGNANCY AND ITS ASSOCIATION WITH GESTATIONAL DIABETES , Celia Palmer

DIETARY CONTRIBUTORS TO FOOD GROUP INTAKE IN PRESCHOOL CHILDREN ATTENDING FAMILY CHILDCARE HOMES , Andrea Ramirez-Sanabria

CONSTRUCTION AND VALIDATION OF A VIDEO CODING TOOL FOR AN INTERVENTION TO IMPROVE PARENTAL FEEDING , Margaret Doyle Samson

Theses/Dissertations from 2019 2019

MATERNAL BLOOD PRESSURE IN RELATION TO LOW BIRTH WEIGHT AND THE EFFECT OF A NUTRITIONAL SUPPLEMENT , Alyssa Abreu

ROLE OF CRITICAL NUTRITION LITERACY IN MAKING INFORMED DECISIONS ABOUT DIETARY BEHAVIOR , Janette Nazeli Bedoyan

PILOT TESTING A NUTRITION AND MOTIVATIONAL INTERVIEWING CURRICULUM FOR NURSING STUDENTS , Taylor Benson Berlinsky

SMALL FOOD STORES ASSESSMENT IN LOW INCOME LOW ACCESS COMMUNITIES IN PROVIDENCE, RHODE ISLAND , Yuyao Huang

EFFECT OF EATING PACE INSTRUCTIONAL CLASSES AT THE MICROSTRUCTURAL LEVEL OF BITES , Carolyn N. Matsumoto

THE HOME AND CHILD-CARE: ARE PRESCHOOLAGED CHILDREN GETTING MIXED FOOD-RELATED MESSAGES? , Noereem Zenaida Mena

EVALUATION OF A POLICY, SYSTEM, AND ENVIRONMENTAL SCHOOL-BASED FRUIT AND VEGETABLE INTERVENTION , Caterina Marie Morgera

Theses/Dissertations from 2018 2018

EFFECT OF A TECHNOLOGY-INTEGRATED, NUTRITION EDUCATION PROGRAM ON LOW-INCOME YOUTHS’ DIETARY INTAKE , Kate Balestracci

Exploring the Role of a Novel Device in Weight Loss Outcomes and Behaviors , Jacqueline Ann Beatty

CITY OF PROVIDENCE COMMUNITY READINESS FOR AN OBESITY PREVENTION INTERVENTION , Jessie Boukarim

Are Feeding Practices of Family Child Care Home Providers Related to Child Fruit & Vegetable Intake? , Tayla M. Carter

Impact of a Policy, Systems, and Environmental Intervention of Low-Income 5 th Grade Students' Self-Efficacy , Sabrina G. Hafner

Knowledge, Attitudes and Behaviors to Dietary Management of Parkinson’s Disease , Leah Marie Hurley

Examining Diet Quality and Sleep Duration in Overweight/Obese Adults in a Weight Loss Intervention , Megan Naquin

Maternal Sociodemographic Characteristics and Prenatal Diet Quality , Haley Wynne Parker

Evaluation of a School-Based Fruit and Vegetable Intervention Using a Digital Photography Method , Natalie Ruth Weisfeld

INCREASING CRITICAL THINKING IN PERSONAL DECISION MAKING- A CONTEXTUAL FRAMEWORK FOR COLLEGE STUDENTS , Jade A. White

Theses/Dissertations from 2017 2017

A Carbohydrate Counting Intervention for Hispanics with Type 2 Diabetes , Flavia Cattaneo

Effect of a Nutritiion Intervention on Fruit and Vegetable Intake in Elementary School Students , Jennifer L. Goodwin

Process of Evaluation of an EFNEP-Enhanced PSE Intervention in Urban Schools , Silvia X. Lepe

Content Validation of a Home Parenteral Nutrition Patient Reported Outcomes Questionnaire , Tracy-Lee Miller

Associations Between Nighttime Eating and Total Caloric Intake in College-Aged Students , Marissa Christina Ruginski

Diet Quality of Preschool Aged Children in Family Child Care Homes , Maggie You Ming Tsai

Associations Between Weight Dissatisfaction, Fruit and Vegetable Intake, Physical Activity and Personality Traits , Katherine Tzepos

Theses/Dissertations from 2016 2016

Evaluation of a Technology Utilizing Nutrition Curriculum on Dietary Intake , Kelsi Chappell

Acceptability, Short Term Impacts, and Relationships of Variables of a Processed Food Module , Jacqueline Corbett

Exploring Self-Reported and Observed Feeding Practices of Rhode Island Head Start Teachers , Megan N. Fallon

Impact of Nutrition Education on Fruit and Vegetable Consumption in an Urban School District , Pauline R. Fallon

The Effect of Caffeine Supplementation on Muscular Endurance in Recreationally Active College Age Males , Mark Gauvin

Alkylresorcinols as Biomarkers of Whole-Grain Intake , Michael Robert MacArthur

Evaluating a Novel Device for Calorie Reduction: The Bite Counter Study , Gregory G. Mayette

Feasibility and Acceptability of a Home-Based Intervention to Modify Maternal Food Parenting Practices , Amy Michelle Moore

Predicting Body Fat and Blood Lipids with Sugars Intake , Eric Nelson

The Impact of the Healthy Children, Healthy Families Curriculum on Maternal Food Parenting Practices , Laura E. Otterbach

Nutritional Status, Cognition and Cardiometabolic Risk in Individuals with Neurological Disorders , Chelsea Paulin

Theses/Dissertations from 2015 2015

FOOD SAFETY AND SCHOOL GARDEN PROGRAM , Valerie Calberry

Examining Eating Rate in Women Recruited From Low-Income Sites , Anne Therese Edwards

TARGETING OBESOGENIC BEHAVIORS: PILOT TESTING A MODIFIED RHODE ISLAND EFNEP CURRICULUM , Sarah La Roque Harper

Fermentable Carbohydrate Intake and Differences in Health Parameters in US College Students , Brittany Navrkal

THE EFFECT OF A FAMILY-BASED DIETARY INTERVENTION ON DIETARY FIBER DENSITY IN CHILDREN AGES 6-11 , Jennifer Nobles

ATTENDANCE AT TYPE 1 DIABETES CAMP IMPROVES NUTRITION KNOWLEDGE IN CHILDREN AND ADOLESCENTS , Kaitlyn Whipple

Theses/Dissertations from 2014 2014

A Population-Based Nutrition Intervention in College Students , Jennifer Arts

THE IMPACT OF HIGH AND LOW FODMAP CONDITIONS ON BLOOD GLUCOSE CONCENTRATIONS IN HEALTHY YOUNG ADULTS , Evan William Kerr

INFLUENCE OF A WITHIN MEAL EATING RATE INTERVENTION ON OVERALL DIET QUALITY IN OVERWEIGHT AND OBESE WOMEN , Sean C. Krueger

THE NUTRITION AND PHYSICAL ASSESSMENT OF PATIENTS WITH NEUROLOGICAL DISORDERS , Dara Lyn LoBuono

CONTEXTUAL AND CULTURAL INFLUENCES ON PARENTAL FEEDING PRACTICES AND INVOVLEMENT IN CHILD-CARE CENTERS AMONG HISPANICS , Noereem Zenaida Mena

THE GREEN EATING PROJECT: WEB-BASED INTERVENTION TO PROMOTE ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS , Jessica T. Nash

EFFECT OF HIGH- AND LOW-FODMAP DIET INSTRUCTION ON FODMAP INTAKE AND DIETARY QUALITY IN HEALTHY YOUNG ADULTS , James O'Toole

THE EFFECT OF AN IPAD APPLICATION ON THE QUALITY OF LUNCHES BROUGHT FROM HOME BY MIDDLE SCHOOL CHILDREN , Christina Pryor

COLLEGE STUDENTS PERCEPTIONS OF ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS: A FORMATIVE EVALUATION , Victorine Shores

EVALUATION OF A SNAP-ED FAMILY MEAL BASED NUTRITION EDUCATION CURRICULUM , Aaron Slader

IMPACT ON NUTRITION RISK IN COMMUNITY DWELLING OBESE WOMEN WITH NUTRITION AND PHYSICAL ACTIVITY INTERVENTION , Amy Taetzsch

PARENTAL PERCEPTIONS OF THE RHODE ISLAND EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM , Patrick Cooper Van Asch

ASSESSMENT OF FOOD SAFETY HANDLING PRACTICES AT FARMERS’ MARKETS IN RHODE ISLAND , Elizabeth Gran Vandeputte

Theses/Dissertations from 2013 2013

Green Eating and Dietary Quality in University Students , Garrick Brown

A Qualitative Study of the Perceived Value of Membership in the Oley Foundation by Home Parenteral and Enteral Nutrition Consumers , Katelyn Patricia Chopy

NICU Sodium Administration to Extremely Low Birth Weight Infants: Relationships with Recommendations and Growth , Donna Kelly

Stress, Lifestyle, and Diet in College Students: Analysis of the YEAH Study , Steven McPartland

Evaluating the Efficacy of a Nutrition Education Mini Lesson Series , Elizabeth B. Patnode

Theses/Dissertations from 2012 2012

The Effects of Whey and Soy Protein Supplementation on Appetite and Dietary Quality in Overweight and Obese College-Aged Individuals , Kerri Alexander

INCREASING BREASTFEEDING IN WIC PARTICIPANTS USING INFORMATION ABOUT FORMULA COST AS A MOTIVATOR , Viviane Fornasaro-Donahue

IMPACT OF THE HEALTH IT UP INTERVENTION ON PLASMA LIPIDS AND GLUCOSE IN COLLEGE STUDENTS , Shira Hirshberg

THE EFFECT OF GOAL SETTING ON FRUIT AND VEGETABLE CONSUMPTION AND PHYSICAL ACTIVITY LEVEL IN A WEB-BASED INTERVENTION , Stephanie O'Donnell

EATING PACE INTERVENTION CLASSES 3: FEMALE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND FEINSTEIN CAMPUS , Ruthann Sampson

Theses/Dissertations from 2011 2011

EATING RATE, FASTING GHRELIN CONCENTRATIONS AND WEIGHT STATUS IN FEMALE COLLEGE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND , Stephanie E. Perruzza

Theses/Dissertations from 2009 2009

An Examination of the Relationships Among Cardiorespiratory Fitness Status, Body Mass Index, Appetite and Grelin , Jennifer Arts

Theses/Dissertations from 2005 2005

Weight Loss and Health Outcome Differences Between African Americans and Caucasions Following Gastric Bypass Surgery , Wendy A. Anderson

Theses/Dissertations from 1994 1994

Physico-Chemical Characterization of Shark-Fins , Adel M. Al-Qasmi

Theses/Dissertations from 1989 1989

The Formulation of Premium-Style Ice Milk, Low in Lactose, Sugar and Fat , Thanos Alagialis

Analysis of Thiamin by Reverse Phase C18 Open Column Chromatography , Abdullah M. Alyabis

Theses/Dissertations from 1988 1988

Process and Quality Characteristics of Ocean Pout Surimi , Paul Akeng'o

Theses/Dissertations from 1987 1987

Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp ( Pandalus borialis ) , Mohammed H. S. Al-Jassir

Theses/Dissertations from 1986 1986

Determination of Retinol by Aqueous Reverse Phase Open Column System , Abdulaly B. Al-Abdulaly

A Method for the Immobilization of Xanthine Oxidase in CA-Alginate Membranes to Measure Hypoxanthine Concentration in Order to Assess Flesh Food Quality , Hamad A. Al-Awfy

Theses/Dissertations from 1985 1985

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk , Abdulaziz Ahmed Al-Zawawi

Theses/Dissertations from 1984 1984

Quantitative Determination of Sugars in Gums , Mohammed Al-Hazmi

Theses/Dissertations from 1983 1983

The Effect of a Hypocaloric Diet on the Body Weight, Body Composition and Serum HDL Levels of Male Endurance Athletes , Ellen Carol Alina

Theses/Dissertations from 1982 1982

Androgen Biosynthesis in the Testis , Mary A. Acciardi

Nutrient Level in Saudi Arabia Wheat Flour , Abdulrhaman Al-Khalifah

Theses/Dissertations from 1981 1981

Determination of Animal Fat in Margarine by High Pressure Liquid Chromatography of the Sterols , Ali Alaidaros

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis , Hamad Al-Awfy

Theses/Dissertations from 1980 1980

Development and Use of a Proficiency Test Specimen for Paralytic Shellfish Poisoning , John A. Ares

The Effects of Cis-Chlordane and Dieldrin on the Short Food Chain: Artemia to Winter Flounder , Scott McLean

Theses/Dissertations from 1978 1978

Study of the Nutritive Value and Acceptability of Hot and Cold Type A School Lunches , Louise Arcand

Food Patterns of Low-Income Portuguese , Suzanne P. Vieira

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