Support Science (or art or music or...) in the Classroom!
Through DonorsChoose.org you can make a cash donation and see exactly where it goes. Browse through the projects that teachers have submitted for funding and give a little...or give a bit more and receive follow-ups and thank you letters from 'your' students. A "Giving Card" is a great way to celebrate a special occasion or fund a project 'to honor' that important someone. www.donorschoose.org
Name that Candy Bar!
Part of the Science Museum of Minnesota's Thinking Fountain, this site challenges you to name the candy bars...by just seeing a cross section. We're all in the food industy...we should do great, right?
Take the challenge!
check out these
Science at UMaine
Science at URI
Science at UMass
Science at Northshore CC
Food Science at Framingham State University
In the future, youll
be able to customize more and more products to your own liking, and
why should beverages be any different?
This new technology
from Ipifini, called Choice-Enabled Packaging, provides
bottles of soda with multiple flavor buttons, which can
be pressed to create your own customized soft drink flavors.
A programmable bottle
with four flavors and a caffeine button can produce up to 32 unique
concoctions. A six-button prototype has been produced which can create
64 combinations. Bring on those cherry lime vanilla sodas!
[via Technabob via
Technovelgy via CNET]
Details at Ipifini
Ernest Earl Lockhart,
93, died at his home on July 26, 2006.
Following a year of study on fellowship at teh Biochemical Institute in
Stockholm, Sweden, Earl served as the physiologist on Rear Admiral Richard
E. Byrd's United Stated Antarctica Expedition of 1939-1941. For this service
he received a special medal authorized by the Congress of the United States.
Upon his return to the States, Earl began a career of research and teaching
at MIT in the field of food technology and nutrition. In 1955, he left
MIT to join the Coffee Brewing Institute, a trade organization located
in New York City, as its Research Director. In 1965 he assumed the position
of Assistant Research Director of the Coca Cola Company in Atlanta, where
he remained until his retirement in 1978.
Earl was a co-founder of the International Life Sciences Institute, a
worldwide foundation that seeks to improve the well-being of the general
public through the advancement of science.
He is survived by his loving wife and constant companion of 63 years,
Helen Scrufutis Lockhart. Condolences may be sent to PO Box 720, Summerfield,
SOUP TO NUTS
By Meredith Goad
Wednesday, December 27, 2006
They were up against a bagel with the cream cheese
already swirled inside it, a healthier version of fish and chips for
kids, and a caramel apple without the stickiness -- it had caramel
flavoring injected into it.
The other students in the competition had more experience and fatter
But in the end, the food-science students from the University of Maine
were triumphant. Their "Yo Bon Blueberry Bites" -- frozen
blueberry yogurt covered in dark chocolate -- won first place in a
prestigious product-development contest sponsored by the Institute
of Food Technologists Student Association in June. There was lots
of hugging and yelling.
"We beat out some of the nation's largest food-science departments,"
said Jason Bolton,
Now, encouraged by their success and a grant from the Maine Technology
Institute that allowed them to purchase a chocolate waterfall, Bolton
and a couple of partners are trying to develop the frozen novelty
Cathy Billings, one of the consumers who taste-tested the Yo Bons
when the students were creating the product for one of their food-science
classes, liked them so much she asked to be made a partner in the
"It's that outstanding," she said.
Not only are the Yo Bon Blueberry Bites tasty, they're more healthful
than a lot of frozen novelty products on the market, too. They are
full of antioxidants and calcium. One serving of the bites, which
amounts to two bon bons, is higher in antioxidants than a cup of blueberries.
A serving contains 188 calories, 25 percent of the daily value of
calcium, 10 percent of daily fiber needs, and a little over 9 grams
Using real chocolate instead of a chocolate coating, as other products
do, made a big difference in the amount of fat in the bon bons, Bolton
"The chocolate coatings are mostly fat, less chocolate,"
he said. "Most of our competitors have almost twice as much,
if not more, fat than we do."
The product has the same mouth feel as higher-end ice creams, however,
according to Shari Baxter, a graduate student who worked on the project.
The Yo Bons, which start with Gifford's plain frozen yogurt, have
a lower percentage of milk fat than premium ice creams, she said,
but "we have compensated for that by using stabilizers to make
a creamier mouth feel so it still feels like you're eating a very
high-end product, but you aren't getting the fat associated with that."
When they were developing the product, the students tested it on 132
consumers and were astonished by the response. On a scale of 1 to
9, with 9 being the highest score, the Yo Bon Blueberry Bites averaged
8.1, "which is extremely high," Baxter said.
"In most industry product-development scenarios, if they get
in the high 6's to 7's they know they have a good enough product to
take to market."
The students produced 600 of the bon bons for the food-science competition.
Now, even with their initial success, the students are still making
the bon bons by hand, but their productivity has skyrocketed.
Before receiving the MTI grant, they were using a chocolate waterfall
at Wilbur's of Maine in Freeport.
"We actually transported frozen yogurt cores on dry ice the hour
and a half down to Freeport, coated them, put them back on dry ice,
and transported them back up to the university," Baxter said.
Now they are able to make more than 4,000 bon bons in a couple of
There's still more market research, and other work, to be done before
you'll be seeing the product in your grocer's freezer. And the partners
are considering developing other product lines -- say, coffee- or
"It's a learning process even still, and there's quite a long
way to go, I think, before we get to the point where we totally ramp
up for production," Billings said.
If they ever start making money at this, they plan to give back to
the university, which has allowed them to use its equipment and the
expertise of its faculty. One thing they are considering is donating
some of their profits for food-science students who want to do similar
projects in the future.
"One of the things we're priding ourselves on is, because of
the backing from the university, we always want this to be associated
with the university," Bolton said.
Until then, they are working hard and weighing all their options.
"We're pretty open to see what the future holds for us,"
Staff Writer Meredith Goad can be contacted at 791-6332 or at:
UMaine Product Development
Organics Ltd., supplier of organic ingredients to the natural
food and cosmetics industries worldwide, is pleased to announce the
addition of two new members to its' management team in QA and Operations.
"Given our significant growth in the last few years, we are adding
depth to our team which allows us to continue working closely with our
customers to meet their needs in a very exciting and challenging business
environment," said Dave Alexander, Founder and President. "Quality
assurance and operations are critical components to the high level of
service we provide our customers."
Lisa White has been hired as Director of Operations and Business
Development. Most recently VP/Operations and Quality of Annie's Homegrown,
Lisa brings over 25 years of experience in the food business to Global.
She will be responsible for overseeing operations as well as developing
new business initiatives. In addition to Annie's Homegrown, Lisa has
worked with Newman's Own Organics, Nantucket Off-Shore seasonings and
Stirrings among others. Lisa is a graduate of Boston College and holds
a professional chef diploma obtained in Annecy, France.
Ed White (no relation) joins Global Organics, Ltd. as Quality
Assurance Manager. Ed holds a BS degree in Food Science and Technology
from University of Massachusetts. Previously employed at Shaw's Supermarkets,
Stop & Shop and Amstar Corp. (Domino Sugar), Ed will be responsible
for maintaining a total quality program for Global Organics, including
vendor compliance and product development in addition to providing technical
support to customers.
Global Organics, Ltd. sources quality organic ingredients worldwide
from sustainable projects that are environmentally and socially responsible
members of their communities. It distributes from warehouse locations
in the US, Canada and Europe.
University of Massachusetts Food Science Club
will be hosting the North Atlantic IFTSA Area Meeting. For this event,
students from regional food science departments will travel to Amherst
for a two day meeting and the College Bowl Competition, which will determine
which team moves on the competition at the IFT Annual meeting in Chicago.
Three of Professor Vieira's food chemistry students at North
Shore Community College recently had
articles published in the monthly school newspaper, The Pennon. Janet
DeLeskey wrote a wonderful article on The Avian Flu & Food Safety.
Danielle Ennamorati wrote about Splenda and the many myths surrounding
it and Ryann Collins had an article published on Food Terrorism and the
effects it could have on our food supply.
to Andres Rodriquez, UMASS,
2006 recipient of the
International Association for Food Protection's
"Developing Scientist" Award.
More than 1,700 of the top industry, academic and government food safety
professionals attended IAFP 2006 held in Calgary, Alberta, Canada, August
13 to 16.
meeting has earned recognition as the leading food safety conference
and featured over 500 presentations on all aspects of food science and
food protection. Networking opportunities, committee meetings, tours
and special presentations rounded out the meeting. Representatives from
115 companies exhibited equipment and the latest innovations in food
Brockton based Concord Foods visited the Elmhurst Street Children's
Park in Dorcester on July 20 to keep children about food science, food
preparation and human nutrition. Concord employee Caitlin Jamison taught
children to use the Food Pyramid and to prepare healthy snacks.
Ever wonder what
foods the Vikings ate when they set off to explore the new world? How
Thomas Jefferson made his ice cream? What the pioneers cooked along
the Oregon Trail? Who invented the potato chip...and why? Welcome to
the Food Timeline.
A fun look at Organic Foods...presented
by the Organic Trade Association
What 25 basic ingredients would you find in kitchens
around the world?