David L. Gee, PhD
Professor of Food Science and Nutrition
NUTR 440 - EXPERIMENTAL FOODS
PROFESSOR DAVID L. GEE, PhD
1. The student will learn and apply knowledge about the chemical and physical roles of food components in simple and complex food systems.
2. The student will become familiar with the subject of food research, food research methods (subjective and objective), research report writing, and research presentation and be able to complete a food research project.
3. The student will produce a final research paper describing their food research project that is suitable for publication in a peer reviewed professional scientific publication such as the Journal of Nutrition in Recipe and Menu Development.
4. The student will produce a poster presentation describing their
food research project that would be suitable for presentation at a national
professional meeting such as the Annual Meeting of the American Dietetic
Foods: Experimental Perspectives., 6th ed., M. McWilliams, 2010
Laboratory Methods for Sensory Evaluation of Foods. Canada Department of Agriculture & Laboratory 1-4 protocols. Available at The Copy Shop.
Fees and other costs
$20 materials fee: the fee covers the cost of the materials used in all laboratory assignments as well as provides a base budget that student research teams will use for the food research project.
|Exam 1||75 points|
|Exam 2||75 points|
|Final Exam||75 points|
|Research Project Manuscript||100 points|
|Peer Review Evaluation (3 reviewers)||30 points|
|Partner Effort Review||20 points|
|Research Project Proposal||20 points|
|Poster/Oral Presentation||40 points|
|Peer Evaluations of Manuscript||20 points|
( * due following Friday after data available)
|Laboratory Procedures (grading by L.Engel)||15 points|
All late work will be penalized by 10% per day. All work is due at the beginning of the class period.
The Experimental Foods Research Project is designed to give the Food Science and Nutrition student the opportunity to design, implement, analyze, and present and original research project. By conducting this research project, the student will have an understanding of the research process that is the basis of Food Science and Nutrition Science. Graduates from CWU's Food Science and Nutrition program will be more critical evaluators of future research findings in their field that they become aware of as a result of this assignment.
Upon completion of the Research Project, the student will be able to:
1. Write a satisfactory research proposal
2. Design an experiment with appropriate controls
3. Manage their time to complete the project by the expected deadlines
4. Evaluate their data using acceptable statistical tests
5. Write a research manuscript suitable for publication in a professional journal
6. Present their research in a poster format in a public setting
Research Project Objectives:
1. To develop a food product(s)that is substantially modified to improve the nutritional quality of that food.
2. To measure the effects this modification has on the sensory and physical qualities of that food.
Human Subjects Review Program - Responsible
Conduct of Research Certificate
To conduct research utilizing human subjects (such as this research project), all investigators at CWU must obtain an RCR Certificate. To obtain the RCR Certificate, you must do two things. Prior to October 6, you must complete Module 1 of the online Training in the Responsible Conduct of Research tutorial. A link to that tutorial can be found on the button bar at the top of this web page. You CAN NOT begin recruiting subjects for your project until you have completed this tutorial. It generally takes about 30 minutes to complete this online tutorial. Staff members at CWU's Human Subjects Review Program receive an automatic report of who successfully completed the tutorial (there are quiz questions in the online tutorial). Secondly, you must attend the presentation given by the staff members of CWU's HSRP on October 6 during our normal class period.
1. Students will work in self-selected groups of THREE.
2. RESEARCH AND PROFESSIONAL BRIEF
The final manuscript will be written to meet requirements for RESEARCH AND PROFESSIONAL BRIEFS articles as described in 'Guidelines for Authors' for publication in the Journal of the American Dietetic Association. These guidelines can be found in their January issue or online at www.eatright.org or on the "Instruction to Authors" link on the button bar of this web page
3. RESEARCH POSTER
Posters must be professional in appearance and clearly describe the research protocol, results, and conclusions/applications of your research project. The poster must be understandable on its own. The poster must be able to fit onto a 4 foot by 6 foot bulletin board.
4. Minimum research project
(for a 'C' grade) include:
a. two or more difference tests with a minimum of 10 judges
b. two or more intensity tests with a minimum of 10 judges
c. one or more preference tests with a minimum of 10 judges
d. one or more objective tests with a minimum of 5 replicate measurements
e. two or more general references (textbook, reviews) and one or more specific references
to original research publications.
f. a control food product and two or more variations of that food product
note: These are general guidelines. Expectations may vary depending on the complexity of the
food product being tested and the nature of the food product.
5. Research Proposal and Preliminary Project Idea
Preliminary Project Idea
This is a brief one paragraph statement describing what you intend to study in this proposed research project. It should not be more than two or three sentences in length. It is due as described in the course schedule. The purpose of this statement is to get your group moving forward quickly in deciding on a project concept. It also allows the instructor to provide some quick feedback to make sure that you are on the right track.
The format of the Research Proposal shall include the following headings:
a. Title page (title, name of principal investigators)
b. Introduction (outlines problem in general, brief review of the literature)
c. Specific Aims (what do you specifically hope to find from your research?)
d. Proposed Methods (describe the protocol you will follow to meet your Specific Aims)
e. Estimated Budget and Special Materials/equipment needed. (consult Lucinda Engle and the cost estimate handout she will provide)
The Research Proposal (sections b,
c, d) shall not exceed 4 pages (double spaced, 12 point font)
Food Research Project Timeline
|Week 1||Establish research topic, research literature/past projects|
|Week 2||Establish research topic, research literature/past projects, preliminary testing, obtain any special ingredients, preliminary project idea|
|Week 3||Research literature/past projects, preliminary testing, begin writing research proposal|
|Week 4||Research proposal, preliminary testing, research food literature, recruit sensory evaluation judges|
|Week 5||Prepare food samples, conduct sensory and objective data collection|
|Week 6||Prepare food samples, conduct sensory and objective data collection|
|Week 7||Prepare food samples, conduct sensory and objective data collection. Organize data, submit for statistical analysis|
|Week 8||Analyze data, write research manuscript|
|Week 9||Write research manuscript, prepare poster/oral presentation|
|Week 10||Research manuscript, poster presentations, peer reviews|
TENTATIVE COURSE OUTLINE:
|2||Evaluation of Product Quality:
|3||Statistical Analysis, Laboratory Report Writing|
|4||Objective Evaluation of Foods|
Principles of Baking
Fats and Oils
|9||Overview of Proteins and Meats|
Research Project Manuscripts and
Past Project Abstracts
Fall Quarter 2010
Fall Quarter 2009
Fall Quarter 2008
Fall Quarter 2007
Fall Quarter 2006
Fall Quarter 2005
Fall Quarter 2004
Fall Quarter 2003
Fall Quarter 2002
Fall Quarter 2001