Tuesday, July 1, 2014

Chapman at IFT 2014 New Orleans

Great job at the 2014 IFT Annual Meeting & Food Expo everyone! Shout out to this year’s College Bowl team that took us to Nationals and did an amazing job! Although we didn’t win, first place winners from Penn State was led by team captain Latha Murugesan, an alumna of Chapman!

Top row: Tara Okuma, Dr. Lilian Were, Jessica Sambuco,
Erin Young, Brendan Wong
Bottom row: Jessica Hallstrom, Crystal Lin

Additional recognition for all those who participated in research competitions, presented posters, gave oral presentations and/or received an award!

Kimberlee Au
Research: "The Effects of Modified Atmosphere Packaging,
Irradiation, and Methyl Bromide Fumigation on the
Quality and Shelf Life of Sweet Cherries" 
(Fruit & Vegetable Products Division)

Jessica Hallstrom
Received a certificate as a finalist in the "Excellence in
Student Leadership Award"
and was selected as an
"Outstanding Volunteer for SCiftS"

Donna Levy
Research: "Microbial Safety of Fresh Herbs from
Los Angeles,
Orange County, and
Seattle Farmers' Markets" 

(Food & Microbiology Division)

Crystal Lin
Research: "Antioxidant Capacity of Ground Coffee
in Raw Ground Beef with Added Salt"
(Muscle Foods Division)
Graduate Poster Competition Finalist
Recognized by Phi Tau Sigma for Excellence in Scientific Research

Tara Okuma
Research: "Identification of Meat Species in Pet Foods using
Real-Time Polymerase Chain Reaction (PCR) Assay"
(Muscle Foods Division)
Undergraduate Research Competition Finalist

Karen Thang
Research: "The Effects of Modified Atmosphere Packaging,
Gamma Irradiation, and Methyl Bromide Fumigation on
the Chemical, Physical, and Sensory Quality of Blueberries"
(Fruit & Vegetable Products Division)

Why You Should Go to IFT!

Hey everyone!

For those of you that went to the 2014 IFT Annual Meeting & Food Expo (AFME) this year I hope you enjoyed your trip and have fully recovered from an amazing experience! For those that did not get a chance to go this year I hope you are able to make it to IFT in 2015 where it will be held in Chicago from July 11 - July 14.

It's a great time to support our fellow classmates presenting their research, our college bowl team and represent Chapman University. The IFT AMFE offers everyone the chance to walk the floor and see innovative products and trends for the upcoming year and get an idea of specific areas within the industry you may want to work. When you get tired of walking the floor you can take advantage of the numerous scientific sessions offered which are not only informative, but a great way to learn about interesting topics, trends and technologies. This year's sessions included discussions on 3D food printing, the science of flavor pairing, the perception of consumers on azodicarbonamide and so much more!

If the above reasons were not enough to convince you to attend IFT, here's one more, come to network! The Institute of Food Technologists goes through great lengths to set up mixers and networking events whether it be for students, new professionals or specific divisions. I encourage everyone to come prepared with business attire, business cards and a social attitude. It's a great time to meet professionals and connect with other food scientists regardless of if you are looking for a job.

Still not convinced? Check out pictures from this year's trip to New Orleans, LA (to be posted soon)! It was a blast! Check the blog in a few days where I will be posting a few pictures in honor of our college bowl team, student research and awards received!

Thanks for tuning in!
- Charles Quinto

Friday, June 27, 2014

Food for Thought: Should We All Be Eating Insects?

Hey everyone!

It's been a while, but I hope you're enjoying vacation! At least for those of you who aren't doing research, working and/or taking classes this summer. Today I have a short video to present that discusses the potential benefits of consuming insects versus animal protein in terms of digestibility, nutrition content and sustainability. It's a fun short video that poses some questions and even goes as far as to make insect flour and incorporate it into foods!

Check it out, it's only 3 minutes!

Here's the link as well: https://www.youtube.com/watch?v=iM8s1ch5TRw

Have a great weekend!
- Charles Quinto

Wednesday, May 14, 2014

FOODucation: American Meat Cuts

Hey everyone,

Finals is next week! Good luck! Here's something short and...well savory most of the time! If you ever wondered where specific cuts of meat are derived from, here are a few answers! These graphics also include suggested/common ways that cut of meat is cooked! Enjoy!

All of these can be purchased as posters here:

- Charles Quinto

Saturday, May 10, 2014

FOODucation: Seasonal Produce Guide!

Hey everyone,

I came across some really cool charts and guides for seasonal produce! There are 3 sets of graphics. The first applies to seasonality of produce specifically for Southern California, the second set applies to the Northern Hemisphere and the last set was published in San Francisco but I'm not sure exactly to which region it applies. However, they're all nifty graphics and a general guide of when specific produce is in season. Enjoy!

Source: http://caff.org/wp-content/uploads/2010/07/CAFF_socal_08.pdf

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://chasingdelicious.com/kitchen-101-produce/

Source: http://its-a-green-life.com/2012/11/14/your-seasonal-farmers-market-guide/


- Charles Quinto

Tuesday, May 6, 2014

Edible Flowers

Hey everyone!

The heat has finally let up and finals are just around the corner. Today I wanted to talk about edible flowers! Add color, flair and a new twist to drinks and dishes! Below is a select list of flowers used in restaurants across the nation along with their sensory properties. Enjoy!

Pansy: velvety texture and tangy flavor

Nasturtium: sweet and peppery

Snapdragon: sweet and intense (try it on desserts!)

Orchid: mildly sweet (try it with cocktails!)

Arugula Blossom: Nutty and spicy (try it with seafood!)

Borage Blossom: cucumber flavor  (try it with cocktails!)

As always here is a link to the original article. The article also includes a recipe for Halibut!

Nasturtium image taken from: http://www.gourmetsleuth.com/ingredients/detail/nasturtiums

Borage blossomm image taken from: http://www.ediblewildfood.com/borage.aspx

- Charles Quinto

Thursday, May 1, 2014

Food for Thought: Fish Farming

Hey everyone,

We're in the last month of the semester before finals, I hope you're surviving the strong winds and heat wave that has been unrelenting. On a much cooler note, let's talk about.....aquaculture! What is aquaculture you ask? Put simply, it is farming aquatic organisms.

Given the increasing population and need for sustainable practices, aquaculture presents a solution. For example, a facility roughly the size of an airport runway could produce the equivalent of salmon produced by Norway. While there has been opponents against fish farming due to waste production, potential for harboring disease and problems associated with feed all hope is not lost!

Dr. Yonathan Zohar has a laboratory in Baltimore which has managed to spawn branzino and gilt-head seabream. The environment is kept clean so that the fish do not need antibiotics, chemicals or hormones to maintain health. To reduce detriment to the environment, water is filtered and recycled while any waste produced is broken down by bacteria. Additionally, scientists are developing new feed formulas made from natural ingredients such as algae instead of traditional feed which may contain fish oils.

Here's the article from NPR which also discusses another aqua farm in an industry setting:

- Charles Quinto