OSU Food Science and Technology Learning Food Science before college Unique opportunities Food safety Outbreaks recalls Nutrition Healthy diet healthy eating habits Malnutrition epidemic Environment protection ID: 1048306
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1. Food Science lessonsGlen LiOSU Food Science and Technology
2. Learning Food Science before college -Unique opportunitiesFood safetyOutbreaks, recallsNutritionHealthy diet, healthy eating habitsMalnutrition epidemicEnvironment protectionMarketing claims in consumer foodsFormation of regulations and policiesEngaging and fun!See salmonella?
3. OVERVIEW: Moldy breadExperiment designVariables and factorsFactorial designGrowing mold on breadTypes of moldsFactors affecting mold growthEnvironmental microbiome
4. HEALTH HAZARD DISCLAIMERIt is recommended to use zip-lock bags with slidersMold spores are known to be allergens. Students should not tamper with bread samples once they are sealed inside zip-lock bagsIf a zip-lock bag is broken or leaching, place in a sealable container and discardAfter the activity, dispose samples in non-recyclable trash
5. FACTORIAL DESIGNTemperatureMoistureSwab methodWarm (~100 °F)DryLocation 1Room temp (~70 °F)DampLocation 2Cool (~30 °F)SoakedLocation 3Keep for one weekObserve mold growthDispose
6. FACTORIAL DESIGN
7. Partial factorial
8. Favorable conditions for mold growthMoistureTemperatureOrganic carbon sourceSugars, starchnitrogen sourceAbsence of sunlightUV irradiation suppresses growth
9. EXPECTED RESULTS
10. Common types of bread moldRhizopus stoloniferablack, round coloniesalso found on wild fruits and vegetablesPenicillium sp.fuzzy gray, white, light bluesome produce mycotoxinsCladosporium sp.strong odorproduce allergens and mycotoxins
11. Biodiversity in kitchendoi:10.1371/journal.pone.0078866.g002
12. Possible student questionsWhere does the mold come from?What happens if I consume moldy bread (or moldy food in general)?How to suppress mold growth?antifungal additivesbiological control (lactic acid bacteria)