UW-Stout Research Day
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Recent Submissions
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A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF FRESH FISH FILLET
(University of Wisconsin--Stout, 2024)The presentation focuses on implementing Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of fresh fish fillets, addressing growing concerns over food safety in the seafood industry. It ... -
Development of Spice-Based Candy
(University of Wisconsin--Stout, 2024)The food industry is embracing innovative trends, leading to research on spice-infused candies. Studies on ginger, cinnamon, and nutmeg explore their culinary versatility and health benefits (Ajayi et al., 2013; Gabr et ... -
Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan
(University of Wisconsin--Stout, 2024)It presents a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan specifically designed for the production of canned vegetable soup. The HACCP plan is structured to identify and manage potential hazards ... -
Success, Efficiency and Delight in Course Planning
(University of Wisconsin--Stout, 2024)This study seeks to identify the tools and processes developed or implemented by post-secondary design educators, and to what degree they find them successful, efficient, and delightful. -
Breathing Life into Animation: Techniques for Creating Life-like Character Movement
(University of Wisconsin--Stout, 2024)Within the vibrant world of animation, achieving life like character movement emerges as a paramount goal, essential for crafting compelling narratives and captivating audiences. This exploration plans to uncover the ... -
A detailed study on Hazard Analysis & Critical Control Points of Italian Style Charcuterie Meats
(University of Wisconsin--Stout, 2024)Stringent HACCP protocols are essential for ensuring the safety and quality of Italian-style charcuterie. Through meticulous risk assessment and control measures, including monitoring temperature, sanitation, and microbial ... -
HACCP PLAN FOR READY-TO-EAT CHICKEN FRIED RICE
(University of Wisconsin--Stout, 2024)Ready-to-eat chicken fried rice is a popular dish, but ensuring its safety and quality is crucial. This project aimed to develop a Hazard Analysis and Critical Control Points (HACCP) plan for ready-to-eat chicken fried ... -
Hazard Analysis Critical Control Point for Cheese Cake
(University of Wisconsin--Stout, 2024)This HACCP plan outlines the key steps for ensuring the safety of cheesecake production. Hazards including biological, chemical, and physical contaminants are identified. Critical control points (CCPs) are established ... -
A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF CHILE SAUCE
(University of Wisconsin--Stout, 2024)Ensuring food safety in Chile sauce production, Hazard Analysis and Critical Control Points (HACCP) methodology is crucial. This abstract highlights the implementation of HACCP in Chile sauce manufacturing, addressing key ... -
Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs (PBMA)
(University of Wisconsin--Stout, 2024)Recently, plant-based meat analog (PBMA) production and demand have been growing rapidly. Successful PBMA should replicate the juiciness, tenderness, flavor, nutrition, color, and texture of real meat. (Rathnakumar et ... -
HACCP PLAN FOR CHILE SAUCE
(University of Wisconsin--Stout, 2024)This HACCP plan delineates critical control points for chili sauce production, aiming to ensure its safety. Recent outbreaks and recalls attributed to pathogens like Salmonella and Listeria underscore the pressing need for ... -
Hazard Analysis Critical Control Point for BBQ SAUCE
(University of Wisconsin--Stout, 2024)This study outlines the development and implementation of a Hazard Analysis and Critical Control Points (HACCP) plan tailored for BBQ sauce production. The plan identifies potential biological, chemical, and physical hazards ... -
A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF READY TO EAT SPICED DELI HAM
(University of Wisconsin--Stout, 2024)This presentation thoroughly explores the application of Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of ready-to-eat spiced deli ham. It starts by explaining the basics of HACCP and ... -
HACCP OF CANNED POTATOES
(University of Wisconsin--Stout, 2024)With a long shelf life and easy storage, canned potatoes are a pantry staple for many households, offering convenience without compromising on taste or nutrition. Canned potatoes are a convenient and versatile food product ... -
Hazard Analysis and Critical Control Point Process Development for Peanut Butter
(University of Wisconsin--Stout, 2024)Peanut butter is a common food, but during process safety is essential. This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) strategy for peanut ... -
Hazard Analysis and Critical Control Points (HACCP) Plan for Frozen Veggie Mix
(University of Wisconsin--Stout, 2024)The production of frozen vegetable mix entails numerous potential hazards, ranging from microbiological contamination to physical hazards. To ensure the safety and quality of the final product, the implementation of ... -
HACCP PLAN- CANNED TUNA
(University of Wisconsin--Stout, 2024)This paper examines the application of the Hazard Analysis Critical Control Points (HACCP) framework to improve safety in canned tuna production, addressing the risks of foodborne illnesses. By identifying critical control ... -
Enhancing Safety and Quality Assurance: Implementation of a Comprehensive HACCP Plan for Raw Milk Cheese
(University of Wisconsin--Stout, 2024)The production of raw milk cheese, celebrated for its unique flavors, poses significant food safety risks due to the potential presence of pathogenic microorganisms. This poster highlights the Hazard Analysis and Critical ... -
Hazard Analysis and Critical Control Points (HACCP) Plan for Parmesan Cheese
(University of Wisconsin--Stout, 2024)This study delineates the application of the Hazard Analysis and Critical Control Points (HACCP) approach to Parmesan cheese production, a distinguished Italian dairy product known for its firm texture and nuanced ... -
Development and Evaluation of Pea Protein-Boosted Hazelnut Granola Bar
(University of Wisconsin--Stout, 2024)This project developed pea protein-boosted hazelnut granola bars to meet consumer demand for convenient, protein-rich, plant-based snacks. Three variations with 10%, 15%, and 20% pea protein isolate underwent analytical ...
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