Browsing UW-Stout Research Day by Title
Now showing items 50-69 of 252
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Design concepts of a propane powered lawn mower
(2011-04) -
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 ... -
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 ... -
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 ... -
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 ... -
Developing a Physical Packaging Kit and Informational Module to Address Gaps in Medical Device Packaging Education in University Nursing Programs
(University of Wisconsin--Stout, 2024)The goal of this project is to develop a packaging kit for medical devices along with instruction to be used in the nursing course, NURS 317, at UW-Eau Claire. The medical packaging kit is intended to inform and educate ... -
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 ... -
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 ... -
Discovering physics with the Langmuir probe
(2012-04) -
Disordered Eating Behaviors Among College Students
(University of Wisconsin--Stout, 2024)Eating disorders have become more prevalent among young adults, specifically college-aged students. While eating disorders are known as one of the deadliest mental illnesses, they impact about 9% of the global population ...