UW-Stout Research Day: Recent submissions
Now showing items 21-40 of 252
-
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 ... -
Enhancing Food Safety and Quality: HACCP Implementation for Cheesecake Production
(University of Wisconsin--Stout, 2024)This HACCP plan outlines the food safety measures implemented in the production of cheesecake. Hazard analysis identified critical control points (CCPs) including raw ingredient handling, baking, cooling, and storage. ... -
Hazard Analysis Critical Control Point Process development for Honey Glazed Meatballs
(University of Wisconsin--Stout, 2024)Honey-glazed meatballs are a popular dish enjoyed globally, but their preparation requires careful handling to ensure food safety and quality. This project targets the identification, evaluation, and control of potential ... -
HACCP Plan for Frozen Cooked Beef Patties
(University of Wisconsin--Stout, 2024)The integration of Hazard Analysis and Critical Control Points (HACCP) in the production of frozen cooked beef patties is paramount to uphold food safety and excellence. This abstract offers a concise overview of the ... -
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 ... -
HACCP Process development for Ready-to-eat spiced Ham
(University of Wisconsin--Stout, 2024)Ready-to-eat spiced ham is a savory and convenient food choice appreciated by consumers worldwide. This project focuses on ensuring the safety and quality of the final product through a comprehensive Hazard Analysis and ... -
Knowledge and Acceptance of Inclusive Language in Employees at Wisconsin Childcare Centers
(University of Wisconsin--Stout, 2024)Transgender and non-binary individuals (TNBI) within healthcare settings often experience a lack of gender-inclusive language and practices. The term transgender refers to an individual with a current gender identity not ... -
Breastfeeding Knowledge and Attitudes of Employees at Wisconsin Childcare Centers
(University of Wisconsin--Stout, 2024)Breastfeeding (BF) is fundamental to the health of a mother and infants in the first years of a child’s life. The American Academy of Pediatrics (2022) updated their recommendations to six months of exclusive BF followed ... -
Relationship Between Parent Nutrition Knowledge and Child SSB Consumption
(University of Wisconsin--Stout, 2024)This study addresses the concerning rise in sugar-sweetened beverage (SSB) consumption among children, which has been linked to adverse health outcomes. A diet high in added sugar has been shown to be linked to conditions ... -
Relationship Between Following and Recognizing Hunger and Satiety Cues and Risk of Eating Disorders in Alumni and Active Sorority Members Across United States Universities
(University of Wisconsin--Stout, 2024)Eating disorders are heavily prevalent among young to mid adult aged individuals with up to 90 % of college women using diets to control weight and up to 19 % who may develop bulimia and anorexia.1 Diets and weight control ... -
Food Security Status and Fruit/Vegetable Intake in College Students
(University of Wisconsin--Stout, 2024)Food Insecurity is a pressing issue among college students worldwide, impacting academic performance and health outcomes1. Understanding it’s influence on dietary patterns, particularly regarding fruit and vegetable ... -
Enhancing Safety and Quality Assurance: Implementation of a Comprehensive HACCP Plan for Frozen Cooked Beef Patties
(University of Wisconsin--Stout, 2024)The study investigated to develop plant-based non-dairy vegan This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) plan tailored for the industrial ... -
Ensuring Safety and Quality: Development of an Effective HACCP Plan for Roasted Pistachio Manufacturing
(University of Wisconsin--Stout, 2024)This research poster unveils a meticulously crafted Hazard Analysis and Critical Control Points (HACCP) plan tailored for processing of roasted pistachio production within food manufacturing environments. Through rigorous ... -
HACCP PLAN FOR READY TO EAT CHICKEN MEALS
(University of Wisconsin--Stout, 2024)Ready-to-eat chicken meals have become increasingly popular due to their convenience and versatility in today's fast-paced lifestyle. These meals offer a convenient solution for busy individuals and families seeking quick ... -
Implementing HACCP Plan in the Production of Pasteurized Carrot Juice
(University of Wisconsin--Stout, 2024)Pasteurized carrot juice, derived from fresh carrots, is a nutrient-rich beverage packed with essential vitamins, minerals, and dietary fiber. Carrots are renowned for their high content of beta-carotene, a precursor ... -
Enhancing Food Safety in Ready-To-Eat Pork Products through HACCP Implementation
(University of Wisconsin--Stout, 2024)This poster presents a comprehensive overview of the implementation of Hazard Analysis and Critical Control Points (HACCP) in the production of ready-to-eat pork products. With an increasing consumer demand for safe and ... -
Utilization of cheese industry by-product whey for developing probiotic beverage
(University of Wisconsin--Stout, 2024)The cheese industry produces a significant amount of whey as a by-product, creating environmental challenges due to its high organic content and the costs associated with its disposal. Despite being rich in nutrients, ... -
Comprehensive HACCP Plan for Safe Peanut Butter Production
(University of Wisconsin--Stout, 2024)This presentation outlines a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan specifically designed for the production of peanut butter. Due to the high consumption and the inherent risks associated ... -
Exploring Iron Distribution in Blood Components Using AA Spectrometer Analysis
(University of Wisconsin--Stout, 2024)One of the key motivations for this study is to highlight the importance of blood donation. My blood was used in this study, I have O negative blood type. O negative blood is the universal blood type, which means it can ... -
Generating Milk Nanoparticles for Drug Delivery
(University of Wisconsin--Stout, 2024)Nanoparticles can be useful in pharmacology to deliver medicines to cells and other biomaterials efficiently. Particularly, we want to learn to use milk nanoparticles to transfer medicines to cells or other biomaterials. ...