@Heather19055615 @UofGFoodProf Despite irradiation yielding nutritional losses, it still has many great uses. It can decontaminate foods like spices and herbs which already lack a significant nutritional value. As well as kill pathogenic bacteria such as Salmonella in poultry. @UofGFoodProf #Food2150 #Kilcast

The ripening of bananas is strongly correlated to its storage temperature. Ethylene is a compound binds to bananas a ripens them. However at low temperatures ethylene binds poorly compared to higher temperatures, thus causing chilling injury. @UofGFoodProf #food2150 #Jiang

Finding genetic markers to eliminate pale, soft and exudate meat from pigs is an area great interest in the food industry. A low pH in pork is shown to contribute to PSE meat, however it is thought that a single point mutation is the main cause. #Barbut #FOOD2150 @UofGFoodProf

Muscle fibers, connective and adipose tissue play key roles in determining the quality of meat and their manipulation are currently being research. These constituents can determine tenderness, water-holding capacity and texture in various meats. @UofGFoodProf #Food2150 #Listrat

Corn is a widely consumed dietary staple, providing 20% of the world’s calories. Current efforts are being directed to the nutritive fortification of corn to help combat global vitamin and mineral deficiencies. This crop is truly a-MAIZE-ing. @UofGFoodProf #Food2150 #Nuss

Starch is the 2nd most abundant biomass material in nature. Starch nanocrystals is an area of great interest due to their flexibility. This property allows starch to act as a low cost raw material that can be used as a filler. #FOOD2150 @UofGFoodProf #LeCorre

With the emergence of nutrigenomics and nutrigenetics, current research is now looking at the connections between genetic polymorphisms and nutritional molecules. This can optimize health via a personalized diet based off an individual’s genetics. @UofGFoodProf #Mutch #Food2150

Fatty acids from vegetable fats that have greater than 18 carbons are almost exclusively esterified at the sn1 and sn3 positions. As a result the sn2 positions will usually be a oleic, linoleic or linolenic acid. #food2150 @UofGFoodProf #Mattson

Hardstocks, used to make margarine and cooking oils has a reduced trans isomer content. Current research is looking at developing new catalysts that further reduce these trans isomers, meeting more beneficial nutritional requirements. @UofGFoodProf #Dijkstra #Food2150

Reducing the concentration of hydrogen at the catalyst surface during hydrogenation gives time for intermediates to dissociate and isomerize, thus increasing trans double bond formation. Hydrogen levels can be increased by operating at higher pressures. @UofGFoodProf #Dijkstra

Food-secure households have a reliable access to sufficient foods to support healthy members. Unfortunately, this security depends on socioeconomic status, resulting in food insecurity due to a unequal access to affordable and nutritious food. @UofGFoodProf #Osorio #Food2150

Food insecurity is the highest in areas where populations have lower incomes. The increase in obesity is attributed to this insecurity. Should the food industries and government subsidize these areas to allow everyone the right to nutritious food. @UofGFoodProf #Osorio #food2150

Thiamine is a vitamin commonly found in grains. Deficiency of thiamine has been linked to neurological problems and cognitive deficits. This is because of thiamine-dependent enzymes play integral roles in the metabolism of glucose in the brain. @UofGFoodProf #Gibson #Food2150