RSS 1.0Food Science, School of
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This community features research by the School of Food Science at Washington State University. The first food science program at the university was established in the 1960s to be reach across departments. This program became the Department of Food Science and Technology in 1970. The College of Agriculture and Home Economics was established in 1982 by the merger of the two parent colleges (College of Agriculture and the College of Home Economics). In 1983, the departments of Human Nutrition and Foods and Food Science and Technology combined to create the Department of Food Science and Human Nutrition (FSHN). In 2007, the human nutrition and dietetics faculty and programs in FSHN moved to WSU’s new Division of Health Sciences under the College of Pharmacy, paving the way for the proposed formation of the bi-state School of Food Science (SFS).
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Electronic Dissertations and Theses - Food Science
This collection features theses and dissertations completed by students in the School of Food Science (or predecessor programs) at Washington State University
Recent Submissions
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SENSORY PROPERTIES, CONSUMER PERCEPTION, AND ANALYTICAL ASSESSMENT OF REFORMULATED REDUCED SODIUM READY TO EAT PRODUCTS
(2019)Sodium reduction in ready to eat products is complex but is needed to alleviate the health concerns that accompany overconsumption. Therefore, the overall objective of this research was to understand the sensory properties, ... -
EFFICACY TESTING OF FOOD INDUSTRY CLEANING AGENTS ON THE REMOVAL OF ENGINEERED NANOPARTICLES FROM THE SKINS OF GRAPE TOMATOES (SOLANUM LYCOPERSICUM) USING ATTENUATED TOTAL REFLECTION FOURIER TRANSFORM INFRARED SPECTROSCOPY (ATR FT-IR) AND SUPPORT VECTOR MACHINE (SVM) LEARNING
(2018)This study used regulatory-approved food industry cleaning agents to test removal efficiency of engineered nanoparticles from the surfaces of ready-to-eat produce. Grape tomatoes (Solanum lycopersicum) provided the food ... -
BENEFICIAL EFFECTS OF DIETARY RED RASPBERRY AND PURPLE POTATO ON COLITIS IN EXPERIMENTAL MICE MODELS
(2017)Inflammatory bowel diseases (IBD), Crohn's disease, and ulcerative colitis are chronic relapsing disorders of the gastrointestinal-tract characterized by intestinal-inflammation. Persistent intestinal-inflammation severely ... -
EFFECTS OF AMP-ACTIVATED PROTEIN KINASE ON INTESTINAL HEALTH
(2017)Intestinal health is based on a delicate homeostasis of epithelial proliferation and differentiation. Disruptions of intestinal homeostasis are associated with a broad range of pathological changes including metabolic ... -
SENSORY AND ANALYTICAL ASSESSMENT OF SPARKLING WINES
(2016)Sparkling wine is a complex, alcoholic beverage in which carbonation provides its characteristic effervescence. The overall objective of this study was to investigate the role of certain processing decisions on final ... -
Quinoa Seed Quality and Sensory Evaluation
(2016)Quinoa is a grain that has garnered increasing interest in recent years from global markets, as well as in academic research. The studies in this dissertation focused on quinoa seed quality and sensory evaluation among ... -
Influence of wine components on the chemical and sensory quality of wines
(2016)Wine is an alcoholic beverage containing numerous compounds that contribute to its overall quality. The overall objective of this dissertation was to examine the influence of matrix interactions in commercial red wines on ... -
Beneficial effects of cranberries on intestinal health
(2015)Inflammatory bowel disease is a group of inflammatory symptoms affecting the gastrointestinal tract. Prebiotics are selectively fermentable ingredients that stimulate the growth and/or activity of beneficial gut bacteria. ... -
Controlling Microbial Contamination in Packaged Foods by Post Packaging UV-C Light Treatment
(2015)The ability of Ultraviolet-C (UV-C) light to penetrate through plastic packages and to reduce E. coli or other microbes on the surface of foodstuffs such as beef bologna and English cucumber packaged in in plastic films ... -
IMPACT OF THE WINE MATRIX ON THE PERCEPTION OF FINISH IN RED WINE
(2015)Wine finish, the flavors, tastes, and mouthfeels that linger after swallowing wine, contributes to wine quality. The objective of this study was to investigate red wine finish, including the influence of the wine matrix ... -
Functional and nutritional properties of whole wheat flour as affected by organic/no-till cropping systems and physical/enzymatic treatments
(2014)Consumers are increasingly interested in eating safe, healthy and sustainable foods as they better understand the importance of whole grain foods in human well-being and concerns on the sustainability of future agricultural ... -
Phenolic management in red wines: Investigation of the timing and severity of Regulated Deficit Irrigation (RDI), grape maturity, and selected maceration conditions by HPLC-DAD-MS and sensory techniques
(2013)The extraction into wine of selected phenolics as affected by season, regulated deficit irrigation (RDI), fruit maturity, and selected maceration conditions was studied. Pomace recovery, color, and sensory aspects were ... -
Influence of Zygosaccharomyces and Brettanomyces on Wine Quality and their Control During Vinification
(2013)Yeast contamination during winemaking, particularly by Brettanomyces bruxellensis or Zygosaccharomyces bailii, can have a detrimental impact on wine quality if growth is not controlled. Nevertheless, speculation exists ... -
THE IMPACT OF FLAVOR COMPONENTS AND THEIR INTERACTIONS ON THE SENSORY PERCEPTION OF BEER
(2013)The influence of beer fraction interactions, chemical composition, and their combined influence on the sensory and chemical quality of beer was examined. Model beer solutions with varying levels of carbohydrate and protein ... -
Storage proteins in cassava and sweet potato root tissues, quality and effects of processing and other compounds
(2012)Cassava is a staple food in Africa with deficiency in protein content. Evaluation of protein fortified cassava was studied. Sporamin, the major protein of sweet potato, has potential for cassava fortification. One objective ... -
EXAMINATION OF E. COLI O157 AND SALMONELLA PRESENCE AND INDICATOR ORGANISM LEVELS WITHIN AN ORGANIC FARMING ENVIRONMENT AND EVALUATION OF ENVIRONMENTAL E. COLI O157:H7 STRESS RESPONSE TO STARVATION AND HEAT
(2012)Understanding pathogen prevalence and transmission in agricultural environments is critical to enhance produce safety. An organic farming system (two compost types, irrigation water body, soil and crops) was assessed for ... -
The Impact of Wine Components on the Chemical and Sensory Properties of Wines
(2012)The wine matrix includes a variety of compounds that influence wine quality. The overall objective of this study was to examine the relationship between the matrix components and sensory attributes of wine. To address the ... -
Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake
(2012)While the sponge cake (SC) baking test involves a lengthy, complicated procedure and requires experienced personnel to properly conduct the test, it provides the most informative and reliable estimation of overall end-use ... -
The Application of Molecular Vibrational Spectroscopy to Determine Selective Bioactive Compounds, Total Antioxidant Activity and The Antimicrobial Effect of Onion (Allium cepa) and Garlic (Allium sativum)
(2011)Analysis of bioactive and antimicrobial components in vegetables and fruits is an important area of food analysis. Fourier transform infrared (FT-IR) spectroscopy and surface enhanced Raman scattering (SERS) spectroscopy ...