CBE - Food and Soft Condensed Matter Testing Development
This project will focus on the development of testing platforms and procedures in order to provide quality assurance measures in food and consumer products. Food product recipes are often adjusted for availability of new ingredients, changes in FDA regulations, and new consumer preferences. However, the overall quality of products must be maintained despite recipe changes. For example, consumers are currently asking for products with additional protein. Therefore, if a company makes a new "high protein" pasta, they must ensure that the product provided will still meet consumer expectations for flavor, texture, and convenience. Material property testing can be developed to ensure continued consumer satisfaction.
This project will focus on development of testing techniques and platforms for a texture analyzer and a viscometer. The texture analyzer is used to complete compression and tensile testing using a host of probes and connections. For specific foods, additional containers and probes may need to be created. A viscometer is used to understand the complex rheological properties by using a spinning spindle inserted into a fluid.
Students will gain hands-on experience in experimental design, material properties, and data analysis. They will also be required to create significant technical documentation of work completed during this project. Initially, the materials provided here will be for education use in CBE, but long-term project goals could include start up or traditional industry applications.
This is a brand new research project that will allow students to explore food science and soft materials. Because the topic is so open, the students will have an ability to shape the research towards their interest. The research will be student led with direct work with the faculty advisor and is well suited for students who are self-motivated to work through a complex project.