Joe Webb in nutritional science and pre-health has been named among the five Iowa State University students to receive the 2016 Wallace E. Barron All-University Senior Award. The honor recognizes outstanding seniors who display high character, outstanding achievement in academics and university and community activities, and promise for continuing these exemplary qualities as alumni. The awards will be presented on Friday, April 22, at the ISU Alumni Association Young Alumni Council luncheon.
Human Sciences Communications
Photo by Wyeth Lynch
Donna Winham publishes article on low-income women’s lack of knowledge about health benefits of beans: The Public Library of Science (PLOS) on Jan. 28 published a manuscript by Winham, an assistant professor in food science and human nutrition, entitled “Low-Income US Women Under-informed of the Specific Health Benefits of Consuming Beans.” Winham is an expert in community and global nutrition. She said low-income women are at higher risk of poor dietary quality and chronic diseases. She said low-income women are at higher risk of poor dietary quality and chronic diseases. For Hispanics, bean consumption may drop as part of the acculturation experience while disease risk increases. Current beliefs about beans can help tailor education and outreach for vulnerable women. Emphasizing knowledge of the health benefits of beans and their role in cultural traditions may be a better approach to retain or increase bean consumption rather than focusing on beans as low-cost for nutrition programs such as the Supplemental Nutrition Assistance Program (SNAP), Expanded Food and Nutrition Education Program (EFNEP), or the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). These findings support current research in ISU Extension and Outreach and the College of Human Sciences on cultural diversity and reducing health disparities, and nutrition-specific agriculture programs in the College of Agriculture and Life Sciences.
For more information, contact Donna Winham in food science and human nutrition at 515-294-5040 or firstname.lastname@example.org.
The SHOP (Students Helping Our Peers), a student-run food pantry at Iowa State, celebrates its fifth anniversary next week with a campuswide food drive, an open house, and giveaways.
Photo by Ryan Riley.
The SHOP (Students Helping Our Peers), a student-run food pantry in the Food Sciences Building on the Iowa State University campus, is celebrating five years of helping students in need.
The campus food pantry, created by food science and human nutrition students to ensure food security on campus, first opened its doors on Feb. 1, 2011. This month marks its 5th anniversary.
“We are a resource on campus that is easily accessible for students in need, striving to achieve food security, while incorporating opportunities for volunteer experience and leadership,” said SHOP president Heather Van Wyk, a junior in dietetics. “But most of all, we are about helping the fellow student.”
The SHOP will next week host a series of events for the campus community to celebrate its 5-year anniversary:
- Campuswide food drive: Festivities will kick off with a campuswide food drive hosted Feb. 15 to 18 by The SHOP. Boxes will be located in 220 MacKay Hall, 2312 Food Sciences Building, E262 Lagomarcino Hall (the dean’s office of the College of Human Sciences), and Harl Commons and the first-floor rotunda of Curtiss Hall for anyone to drop off non-perishable food and personal care items.
- Free treats, buttons: On Monday, volunteers will be on campus near Curtiss Hall handing out free treats and SHOP buttons, and talking about services provided by The SHOP.
- Signature reusable bag: From 11 a.m. to 1 p.m. Tuesday and Wednesday, the SHOP will have a table in the south atrium outside the Iowa State University Book Store in Memorial Union and will be giving away more freebies, including the new signature SHOP reusable bags.
- Open house, free T-shirts: Everyone is invited to an open house from 3 to 6 p.m. Thursday, Feb. 18 at 2616 Food Sciences Building. Those who donate two non-perishable food or personal care items will receive a free SHOP T-shirt, while supplies last.
The SHOP serves 60 to 90 students each week during 13 open hours of operation, with help from more than 230 student volunteers. Anyone in the campus community is welcome to take as much food as they need.
To help protect the anonymity of recipients, the SHOP does not require people to show identification. Students running the SHOP simply keep a tally of how many people use the campus food pantry each day.
Recently, the SHOP helped some Iowa State students who are also parents by providing them with pre-packaged meals, said Keesha Wormely, a 2014 alumna in child, adult, and family services who works as a program assistant for Iowa State’s child care and family resources.
The campus food pantry also has a small selection of toiletries including diapers and feminine hygiene products.
“With the success of the SHOP over the last five years, I expect great things to continue in the next five,” said Kirsten Mancosky, a graduate student in diet and exercise who’s been a SHOP volunteer and past board member. “By carrying out the SHOP’s vision, students are not only helping their peers combat hunger, they are also fostering a better quality of life.”
The SHOP receives donations from local churches, food pantries, and other student clubs on campus. Its ultimate mission is to help students in times of need.
Support The SHOP by following on Facebook and Twitter (@ISU_SHOP). The SHOP, located in 2616 Food Sciences Building, is open 3 to 6 p.m. Tuesdays, 11 a.m. to 6 p.m. Wednesdays, and 3 to 6 p.m. Thursdays when class is in session.
Heather Van Wyk, senior in dietetics, president of SHOP, 641-780-9456, email@example.com
Daniel Rincon-Perez, senior in biology, publicity chair for SHOP, 785-406-1373, firstname.lastname@example.org
Kirsten Mancosky, graduate student in diet and exercise, SHOP volunteer and past board member, email@example.com
Keesha Wormely, 2014 alumna in child, adult, and family services; program assistant, Child Care and Family Resources, University Human Resources, Iowa State University, 515-294-3149, firstname.lastname@example.org
Lynn Campbell, communications specialist, College of Human Sciences, Iowa State University, 515-294-3689, email@example.com
Sumreet Singh Johar, Graduate Assistant-Research, Food Science Club, Interdisciplinary Graduate Student Club
Why did you choose to attend Iowa State?
I chose Iowa State as I was confident that being a graduate student in Food Science and Human Nutrition department at ISU would provide me an ideal platform to gain strong foothold in food science coursework, conduct research under the supervision of the distinguished faculty with expertise in diverse areas of food science and to participate in valuable internships, short courses and workshops in order to perfect my future academic and experimental acquisitions in food science. Additionally, this would offer me an environment competitive enough to bring my caliber to zenith while ensuring that I receive scientific training in food research that is both broad in scope and rigorous in depth.
What factors influenced your choice of major?
I am interested in pursuing a career in food science to contribute my scientific skills to the applied and interdisciplinary aspect of food technology. Food, as we all know, is a basic and essential component for the survival of living organisms. Several food products such as candies, chocolates, chips and wafers have always captivated me. As I ventured my abilities into cooking and baking, I thoroughly enjoyed the entire process – beginning from purchasing the right ingredients with extensive research and ending with analyzing the cooked food ensuring that a suitable flavor is achieved. This further made me quite inquisitive about the process underlying food product development. Also, I am enthusiastic to learn from people around me about various ways of processing and preserving food to improve its flavor and prevent spoilage such as pickling and using additives like salt, sugar, spices and several others. The combination of my scientific bent of mind, ardent fervor for cooking and baking and inherent curiosity to search for detailed ingredients and nutrition facts stated in food packages made me realize that there is an essential component of science involved in the food product development.
What do you enjoy most about your student club or organization experience?
I am part of both Food Science club and Interdisciplinary Graduate Student Club. I enjoy several activities conducted by these clubs such as inviting different food companies for potential job opportunities, seminars on public speaking, drafting poster presentations, handling graduate student life, career opportunities and several others.
Please describe your most rewarding experience for you being a part and working with the FSHN department.
My most rewarding experience has been to work under the direct supervision of Dr. Joey N. Talbert and make a productive contribution towards his research that is helping me foster my knowledge and skills in Enzyme technology and Bio-catalysis, Molecular Biology, Food Science, Chemistry, Material Science, and Engineering. Being his first graduate student, I also got an invaluable opportunity to gain leadership and management skills through setting up his new lab in an organized and independent way. It is also an enriching experience to serve as a teaching assistant for an undergraduate laboratory course in Food Analysis with Dr. Tong Wang. This is helping me learn various fundamental concepts in Food Analysis and hone my teaching skills by contributing towards student learning. In addition, working with FSHN department has given me a platform to participate in diverse activities such as yogurt training, conferences, seminars, IFT meetings and others that will certainly prove an asset in boosting my future career prospects.
What do you see yourself doing in three to five years?
I see myself working as an industrial food scientist participating in innovative and improved food discoveries, bringing them to the market and eventually on the consumer’s food plate, thereby leading to my substantial scientific contribution in the real world.
What is something that faculty/staff members wouldn’t know about you?
I have been practicing Vipassana meditation technique since March 2013 on a daily basis. Vipassana courses are offered free of cost worldwide in a ten day retreat format. To handle external duties more efficiently, I firmly believe that a truly accomplished leader is one who goes through the entire spectrum of leading oneself and effectuating the change process within. For me, embarking on the scientific path of self-introspection under the tutelage of my venerable Vipassana meditation teachers is assisting me to eradicate the deepest bottlenecks from within rather than outside. Being in touch with my inner leader has enabled me to develop morality, concentration and equanimity. Consequently, this is helping me gain calm, peaceful, clear and balanced mind, self-awareness, patience and compassion for others. Getting ingrained in these wholesome traits is assisting me in unlocking my caliber as a leader through selfless and strong decision making, cordial interaction with others and setting good examples for others to emulate.
Would you like to recognize a faculty member for their hard work and/or inspiration?
There are several faculty members in the Food Science and Human Nutrition department that have highly inspired me to inculcate wholesome values. I consider myself quite fortunate and blessed to work with my major professor, Dr. Joey N. Talbert. I am very grateful towards him for his individual attention and concern towards me both at the professional and personal front. Though he is a new professor, he has nurtured me with a lot of care and compassion. He has given me complete independence in setting up the lab and designing new experiments for my research work. He has been a great inspiration for me to cultivate these virtuous qualities in me.
Another faculty member that inspires me is Dr. Stephanie Clark. I first interacted with her mainly through participating in yogurt tasting training conducted under her supervision. She puts in a lot of hard work and efforts in explaining the concepts thoroughly. Her enthusiasm is greatly reflected in her teaching through the dynamic energy and liveliness she brings in the class. Her extraordinary teaching skills have made a deep impact on me. In addition, I am quite impressed with her brilliant communication skills as she delivered a commendable presentation about her research work in FSHN seminar series despite the fact that she was struggling with bad voice. This taught me how persistence and patience helps one overcome any difficulty. I am confident that taking FSHN 581 class with her will be an asset in strengthening my oral and written communication skills and thus enhancing my confidence in public speaking.
Dr. Zhiyou Wen is another faculty member that inspires me with his outstanding teaching skills. It has been my privilege to take courses in Food Engineering and Food Processing with him as part of my Master’s degree. His class presentations are always very well organized and he covers all the information he shows on his slides. He very clearly explains the guidelines for completing assignments. He makes the complex topics student friendly and easy to comprehend and understand. I greatly admire him for his dedication and sincerity in his pedagogical skills.
Stephanie Clark, an associate professor in food science and human nutrition, is leading several initiatives to promote Iowa cheeses, including co-chairing an international cheese conference. Photo by Ryan Riley.
February 8, 2016
By Shannon Stump
Stephanie Clark is determined to make Iowa the next great cheesemaking state.
“We do have a number of really good cheesemakers around here, and I think it’s time we make people more aware of it,” she said.
Clark — an associate professor in food science and human nutrition at Iowa State University who goes by the email “milkmade” — is one of the state’s premier leaders in promoting Iowa cheese. Her efforts were key in bringing an international cheese conference to Iowa, forming a new guild that connects the state’s dairy professionals, and co-founding a statewide dairy products showcase.
She is a co-chair of the American Cheese Society’s annual international conference, Cheese in the Heartland, which will be held July 27 to 30 in Des Moines.
The conference is a chance to showcase Iowa’s cheeses to the world. It’s expected to attract more than 1,200 cheese industry professionals and experts from around the world. The conference’s annual competition, for which Clark has served as the technical adviser since 2011, will showcase more than 1,700 entries.
“That’s a big deal, for us to win that bid,” Clark said. “Cheese lovers will be descending on Des Moines!”
The Festival of Cheese at the end of the conference will open an international cheese selection to the general public for sampling and purchase. The festival begins 7 p.m. July 30 at the Iowa Events Center.
Improving Iowa dairy products
Clark’s passion for dairy products traces back to growing up on a Massachusetts farm with her first pet, a Nubian dairy goat named Hillary.
“I was involved in 4-H through my youth, but did not know food science was a career option until my sophomore year in college when I asked my adviser if I could do undergraduate research with goat milk,” she said. “I was sent over to food science, and started taking classes there.”
Clark has helped many Iowa dairy farmers, companies, and consumers make smart choices. While teaching at Iowa State, she also consults dairy farms and companies on production, quality, and safety.
“That’s what I think a land-grant institution should do,” she said. “I think we should answer those calls and help troubleshoot. A half-hour phone call helps a lot. If I can help solve their problem, it saves them a lot of money. It feels good to be able to do that.”
Connecting cheesemaker to cheesemaker
By connecting with dairy professionals all over the state, Clark saw a need to form a new professional association: the Iowa Cheese and Cultured Dairy Products Guild.
The guild provides a networking and education outlet to in-state sellers, buyers, makers, and enthusiasts of cheese and dairy products. More than 20 members representing independent artisans, farms, and major companies meet monthly.
“We’re trying to create a network so they can share experiences and thoughts,” said Kevin Stiles, the senior vice president of business development for Midwest Dairy Association. “It’s amazing how the best learning can take place cheesemaker to cheesemaker.”
The guild will play a large role in ensuring the success of Cheese in the Heartland. Members will volunteer, lead tours, and present Iowa’s cheeses at the competition and festival.
“It creates overall enthusiasm for the cheese industry in the state,” Stiles said. “We see the guild as a way to showcase Iowa-made cheeses.”
Dairy products showcase
In August, Clark will spearhead another passion project she co-founded: the Iowa Quality Dairy Products Showcase.
Now in its second year, the showcase features cultured dairy products, goat and sheep cheeses, and cow cheeses from Iowa companies. Winning cheeses are displayed at the Iowa State Fair. Nine companies entered last year’s competition.
“We’re judging their products and providing them with valuable feedback to improve the quality of their products,” Clark said.
Stiles, who co-founded the guild and dairy products showcase with Clark, said both ventures aim to increase education, food safety, and marketing for Iowa’s 17 cheesemakers and its artisanal cheeses.
“We have a number of large cheesemakers, but also a growing farmstead and artisanal cheese industry too,” he said. “We see an opportunity for the growth potential of artisanal cheeses. It’s been a really good partnership with Stephanie to further build upon the enthusiasm and camaraderie amongst the Iowa cheesemakers.”
Steps in the right direction
Iowa hosting one of the foremost dairy conferences in the world will help encourage development of dairy farming in the state, said C.J. Bienert, the owner of The Cheese Shop of Des Moines who’s also a co-chair of the international cheese conference.
“The conference might just give traditional Iowa farmers that encouragement that they need to take the next step, put in the infrastructure and investment, and start making cheese,” he said.
He explained that other well-known dairy producing regions began as traditional farming areas as well.
“How did Wisconsin become such a great dairy state?” Bienert said. “They used to farm wheat and they had to reinvent themselves. Dairy farming is a way of cash-flowing grass.”
Some corn and soybean farmers are changing their operations and raising cattle for beef production. While not a direct line to cheesemaking, Bienert said animal husbandry is a step in the right direction.
“My dream is that these businesses will start here,” he said. “Iowa is affordable and centrally located, so it makes a lot of sense. I think that we’re posed to see a growth in artisanal products.”
Stephanie Clark, associate professor, Department of Food Science and Human Nutrition, Iowa State University, 515-294-7346, firstname.lastname@example.org
Kevin Stiles, senior vice president of business development, Midwest Dairy Association, email@example.com
C.J. Bienert, owner, The Cheese Shop of Des Moines, 515-528-8181, firstname.lastname@example.org
Shannon Stump, graduate assistant writer, College of Human Sciences, Iowa State University, 515-294-9424, email@example.com
Iowa State researchers Kevin Schalinske, Matthew Rowling and Samantha Jones are working to improve the health of Type 2 diabetics by boosting vitamin D levels. Photo by Christopher Gannon - See more at: http://www.news.iastate.edu/news/2016/02/09/diabetesvitd#sthash.ZI94IHuj.dpuf
February 9, 2016
By Angie Hunt
AMES, Iowa – A simple change in diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes, according to new research from Iowa State University published in the Journal of Agricultural and Food Chemistry.
Vitamin D is important for bone health and protecting against cancer and other diseases, but diabetics have trouble retaining it and other nutrients because of poor kidney function. A team of Iowa State researchers found diabetic rats fed an egg-based diet had higher concentrations of vitamin D, improved blood glucose levels and gained less weight.
Iowa State researchers are most interested in 25-hydroxyvitamin D-3 (25D) – the form of vitamin D in the blood that reflects vitamin D status. For that reason, it made sense to test eggs in the diet rather than other foods containing vitamin D or a supplement.
“Eggs are the richest source of 25-hydroxyvitamin D-3 in the diet, and there isn’t any conversion required to make it into the blood. If you take it in a supplement or food fortified with vitamin D, it has to be converted to that form,” said Matthew Rowling, an associate professor of food science and human nutrition.
The variation in results was significant. Blood glucose levels dropped nearly 50 percent for diabetic rats on an egg-based diet compared to diabetic rats fed a standard diet. Concentrations of 25D were 148 percent higher for the egg-fed group and plasma triglyceride concentrations – a risk factor for cardiovascular disease – dropped 52 percent.
Rowling and colleagues Kevin Schalinske, professor of food science and human nutrition, and Samantha Jones, a graduate research assistant, are still working to understand why more vitamin D is retained from eggs than supplements. They say it may be related to other components found in eggs.
Don’t skip the yolk
Eggs are not only a good source of vitamin D and other nutrients; they are also inexpensive and readily available. However, researchers say you need to eat the whole egg.
“If you just ate egg whites you wouldn’t get any of the vitamin D, because the 25D is only in the yolk. The whites are fine if you’re focused just on protein, but the nutrients are all in the yolk. From a vitamin D standpoint, you want to consume the whole thing,” said Jones, lead author of the paper.
The next step is to determine the minimal amount of eggs needed in the diet to yield a benefit. The study was designed to replace protein in the diet, so the rats were fed the equivalent of 17 to 18 eggs daily. However, based on the results and the severity of the rats’ diabetes, researchers expect a much lower dosage will be effective in humans. They also want to know if health benefits are enhanced when additional dietary constituents that promote the maintenance of vitamin D status and reduction of diabetic symptoms, such as fiber, are added to the diet.
“You may need even less egg if you combine it with something else that does not provide vitamin D per se, but rather protects the kidney and prevents loss of vitamin D,” Schalinske said. “We want to make sure we understand what’s going on with egg consumption and promoting vitamin D balance and make sure there’s a linkage to outcomes whether it’s bone health or kidney health.”
Gar Yee Koh, a postdoctoral research associate at Tufts University, also contributed to this paper. The research was funded by the Egg Nutrition Center.
- See more at: http://www.news.iastate.edu/news/2016/02/09/diabetesvitd#sthash.XrSOXpRi.dpuf
The seven new Cyclone Aides for the College of Human Sciences include: Erick Estrada, a junior in early childhood education; Karter Ewing, a sophomore in exercise science; William Franke, a freshman in pre-health professions; Randi (Maranda) Hahn, a junior in pre-health professions; Casey Halder, a senior in culinary science; Cynthia Reyes, a freshman elementary education; Megan Slattery, a sophomore diet and exercise.
Iowa State University’s Nutritional Sciences Council and the World Food Prize Foundation co-hosted the Norman Borlaug annual lecture and student poster competition on Monday, October 12th. The Norman Borlaug annual lecture is named for the Cresco native and agronomist whose discoveries sparked the Green Revolution. Borlaug received the Nobel Peace Prize for his international work in wheat research and production, which has saved millions of lives. He is the founder of the World Food Prize, which annually recognizes the achievements of individuals who have advanced human development by improving the quality, quantity or availability of food in the world.
The student poster competition was held prior to the Normal Borlaug lecture at the Memorial Union. Congratulations to the following students who were winners in this competition.
Hong You, Food Science & Human Nutrition, Quantifying the Bioefficacy of β-Carotene-biofortified Sorghum Using a Mongolian Gerbil Model
Sharon Tusiime, Horticulture, Current Tomato Seed Management Practices among in- and out-of-school Youth in Kamuli, Uganda
Ryan Huffman, Agronomy, Interaction of Genetic Mechanisms Regulating Methionine Concentration in Maize Grain
Amanda Bries, Food Science & Human Nutrition, Polyphenol and Phytic Acid Determination in Tepary Bean and Common Bean Varieties
Melissa Larson, Global Resource Systems, Borehole Accessibility and Quality in Kamuli, Uganda
Anna Fisher, Global Resource Systems, Aflatoxin Contamination in Groundnuts: Determining Awareness Of its Effects on Human Health
Mark Westgate - Agronomy
Ted MacDonald - Global Resource Systems
Clark Ford, Christina Campbell, Jean Anderson - Food Science and Human Nutrition
Donna Winham, Food Science and Human Nutrition, and Helen Jensen, Economics-AGLS, coordinated the contest submission and proceedings.
FSHN is pleased to announce the winners of the 2015 FSHN Alumni Impact Award. Those being honored are Justin Kanthak (2007, BS Food Science & Technology); Charlotte Hayes (80, BS Dietetics and Community Nutrition); Julie Simonson (87, BS Food Science & Technology). Award winners are department alumni who have excelled and made an impact in their professions or their community, while still holding the Iowa State spirit. All three will spend a day on campus sharing memories with faculty and advice for the next generation of alums. Finally, they will receive their award at the annual FSHN Awards Banquet held during FSHN’s Homecoming events.
Justin Kanthak has spent 18 years in the foodservice industry as a corporate chef, product developer and in sales focusing on Foodservice National Chain Accounts. His experiences have included companies such as Cargill, The Schwan Food Company, Tate & Lyle, and his current position as a National Account Manager for Kellogg’s in addition to his 10 years in the back of the house in restaurants across the country. In addition to the chairing the External Advisory Council within the ISU FSHN department, Justin sits on the Research Chef’s Association Board of Directors as well as the Research Chefs Foundation.
Justin earned his AA degree in 2002 from the Culinary Institute of America and his BS degree in Food Science in 2007 from Iowa State University. Outside of his full time work, Justin enjoys spending time with his wife Jinny (ISU FSHN Alum), his son Jackson and his dog, Pepper. Justin and his family reside in Bartlett, IL.
Julie Simonson joined The Schwan Food Company in 2012 as to lead teams in Research and Development responsible for the creation of innovative new products, improve existing product designs, and drive value creation through product cost optimization. Julie was instrumental in improving project execution and processes, fostering an innovative culture, and championing people and team development. In October 2015, Julie assumed leadership of Technology Development within Schwans. Her teams of process and packaging engineers, research scientists, chefs, and regulatory affairs and specification specialists are identifying and advancing the future technology platforms for the company and its business units.
Prior to this appointment with Schwans, Julie was with the Campbell Soup Company for 4 years, where she held Vice President R&D roles leading business unit development teams and global technology advancement. Julie also spent 17 years with Kraft, including five years in Europe leading R&D for Cheese & Dairy and additional categories, as well as leading Confectionary R&D in Central and Eastern Europe. She worked for Kraft in Madison, Wisconsin for 3 years leading R&D teams working on Oscar Mayer products and Boca meat alternatives. Her career began with Kraft in Chicago working in product development on salad dressings and dinners and leading long-term research programs.
Julie earned her BS degree in Food Science from Iowa State University and her PhD degree in Food Science from the University of Minnesota. She resides in Marshall, MN with her husband, Dave, and they have two daughters in college. She also plays bassoon in the Southwest Minnesota Orchestra.
Charlotte Hayes is Director of Research and Education at Team Novo Nordisk. In this role she coordinates education and research activities for TNN, works with athletes in an advanced practice role as a Certified Diabetes Educator, and ensures that nutrition goals for optimal performance, including glycemic control, are achieved. Prior to joining Team Novo Nordisk, Charlotte was Senior Director of Programs and Policy, Good Measure Meals™/Open Hand-Atlanta where she guided community-based and translational research projects which focused on nutrition, physical activity and population health. From 1987 – 1997, Charlotte was the Diabetes Nutrition and Exercise Specialist, on a highly specialized diabetes team, at a Diabetes Treatment Centers of America center in Atlanta.
Charlotte completed her dietetic internship and an MMSc degree in clinical dietetics from Emory University School of Medicine, a MS degree in Adult Fitness and Cardiac Rehabilitation from University of Wisconsin La-Crosse, and a BS degree in Dietetics and Community Nutrition from Iowa State University.
Not only will these outstanding individuals be recognized, but all faculty, staff and students receiving awards will be recognized. Everyone is invited to stop by the annual FSHN Tailgate on Saturday and those in need of a game ticket may purchase one through the department and sit with the FSHN family. All alumni and friends of the department are invited to join the celebration at Homecoming, October 30 – 31, 2015. Register to attend any or all of the weekend’s events.
Food Science Junior, Michaela Minock (left) and Culinary Science Senior, Haley Brown (right) create recipes for cookbook to utilize damaged crops.
Food Science and Human Nutrition faculty and students are working with Agriculture and Natural Resources Extension and Outreach at Iowa State University to help create a cookbook that will utilize crops damaged by spotted wing drosophila due the rapid spread of this invasive pest this year. The spotted wing drosophila is a fruit crop pest that attacks healthy ripening fruit, just as it is reaching maturity.
The cookbook will provide recipes for damaged berries such as, blackberries, raspberries, strawberries and aronia berries, a super berry with colossal antioxidant power. Students have developed over 150 recipes with berries affected by spotted wing drosophila. Recipes include: blackberry barbecue sauce, raspberry vinaigrette, aronia oatmeal cookies, strawberry and cream cake, and raspberry applesauce.
The berries are gathered and examined by an outside source before being sent to FSHN students working in Dr. Angela Shaw and Dr. Lester Wilson’s food testing laboratories. The berries are being sent by Iowa farmers struggling with damaged crops. Joe Hannan, Commercial Horticulture Specialist with ISU Extension and Outreach, collects the berries to evaluate severity of damage following FDA procedures. Berries are collected, extracted and weighed before being sent to Dr. Wilson and Dr. Shaw.
FSHN students work in their labs to process berry samples in baked and value added foods. Students create and test recipes for deviation in taste, texture, color and overall visual appearance. The majority of berries are turned into sauces, combined into baked goods, sauces and condiments, pureed, and mixed with many other ingredients.
Food Science Junior, Michaela Minock, emphasizes that the damaged berries can still be put to good use.
“We don’t want the berries to go to waste. A lot of farmers last year had up to a few acres wiped out and they couldn’t sell any berries because of the damage.”
Even if not sold fresh, consumers can still eat berries, preventing them from going to waste.
“This project benefits the farmers growing these berries, and it gives the students first-hand experience in research, product development, quality evaluation, and shelf life determination,” said Dr. Wilson. “This will help them throughout their careers.”
Lester Wilson, University Professor, Department of Food Science and Human Nutrition, Iowa State University, 515-294-3889, firstname.lastname@example.org
Angela Shaw, Assistant Professor, Department of Food Science and Human Nutrition, Iowa State University, 515-294-0868, email@example.com
Joe Hannan, Field Specialist, Extension to Agriculture- ISU Extension, Iowa State University, 515-993-4281, firstname.lastname@example.org
Michaela Minock, Junior in Food Science, email@example.com
Megan Pulse, Marketing and Communications, Department of Food Science and Human Nutrition, Iowa State University, 515-294-9166, firstname.lastname@example.org