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Food Science

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Full-Text Articles in Life Sciences

Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra May 2020

Food Safety Risk In An Indoor Microgreen Cultivation System, Gina Marie Misra

Theses and Dissertations

Microgreens are immature sprouts of edible plants, sharing some similarities with sprouted seeds and petite leafy greens. Since they are most often grown in containers in buildings or greenhouses, they present a new area for food safety research at the intersection of the built environment and produce farming. Contamination by human pathogens has been extensively studied in other types of produce typically eaten raw, including sprouted seeds, which have been implicated in numerous outbreaks of salmonellosis over the last several decades. There is a paucity of knowledge about the microgreen sector of the fresh-cut industry; thus, it was determined that ...


The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey Jan 2020

The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey

Electronic Theses and Dissertations

In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese made in the ...


Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin Dec 2019

Validation Of A Fluorescence-Based Bacteria Enumeration And Viability Determination Method Using Image Cytometry, Matthew R. Hodgkin

Electronic Theses and Dissertations

Craft beer production in the United States has been increasing significantly in recent years. As production and participation in the industry increases, so have consumer demands for more beer options. Breweries have met this call with experimentation of ingredients in their beer and also the styles they brew. One such beer, the sour beer, is an example of this experimentation and new product development. Sour beers are a style that differ from most other beers by how they are manufactured. Instead of being fermented with only yeast, both a lactic acid-producing bacteria and yeast are used. With increased competition amongst ...


An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn Dec 2019

An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn

Theses and Dissertations

Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded ...


The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards Dec 2019

The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards

Theses and Dissertations

Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility ...


Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber Dec 2019

Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber

Theses and Dissertations

Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles ...


Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix Nov 2019

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix

LSU Master's Theses

Whole and fresh-cut produce are minimally processed and, therefore susceptible to microbial contamination. This study examined the survival or growth of Listeria monocytogenes on whole, and fresh-cut produce at different storage temperatures. Fresh fruits (cantaloupes, pears, pineapples, papayas, and watermelon) and vegetables (broccoli, cauliflower, lettuce, kale, and green bell peppers) were cut into 25 g pieces and were spot inoculated with 0.5 mL (8 Log CFU/mL) of Listeria monocytogenes. Inoculated fresh-cut samples were stored at 4°C or 13°C for 6 days. To represent the outer surface of the produce, cantaloupes and green bell pepper disks (20 ...


Cytochrome P450 Monooxygenase-Mediated Lipid Metabolism In Obesity And Colon Tumorigenesis, Weicang Wang Oct 2019

Cytochrome P450 Monooxygenase-Mediated Lipid Metabolism In Obesity And Colon Tumorigenesis, Weicang Wang

Doctoral Dissertations

Colon cancer is a major public health issue: it is expected to have 140,250 new cases and 50,630 deaths during 2018, making colon cancer the third most common type of cancer and the second leading cause of cancer death in the United States. Obesity is associated with enhanced colonic inflammation, which is a major risk factor of colorectal cancer. Currently, more than 35% of adults and nearly 17% of children are obese. Considering the obesity and colon cancer epidemic in the United States, there is an urgent need to identify novel therapeutic targets for obesity and colon cancer ...


Silver Mirror Substrate And Rolling Method For Improved Surface-Enhanced Raman Spesctroscopic Analysis In Food, Yanqi Qu Oct 2019

Silver Mirror Substrate And Rolling Method For Improved Surface-Enhanced Raman Spesctroscopic Analysis In Food, Yanqi Qu

Doctoral Dissertations

Surface-enhanced Raman spectroscopy, short for SERS, is an emerging technology with great potential in food analysis due to rapid detection, high sensitivity, portable instrumentation, and simple sample preparation. However, it is always a bottleneck to obtain reproducible SERS measurements in real analytical cases due to the complicity of food systems and inhomogeneous aggregation of colloidal nanoparticles. To improve its performance for practical applications in food analysis, efforts have been made in improving the reproducibility, enhancing the selectivity and reducing the matrix interference to the analyte. Herein, a self-assembly silver nanoparticles mirror substrate was fabricated to improve the and the quantitative ...


The Efficacy Of Atp Monitoring Devices At Measuring Organic Matter On Postharvest Surfaces, Kristin Lane Oct 2019

The Efficacy Of Atp Monitoring Devices At Measuring Organic Matter On Postharvest Surfaces, Kristin Lane

Masters Theses

The Food Safety Modernization Act (FSMA), specifically the Produce Safety Rule (PSR), requires growers to clean and sanitize food-contact surfaces to protect against produce contamination. The ATP monitoring device is a potential sanitation tool to monitor the efficacy of an on-farm cleaning and sanitation program that could help growers meet regulatory expectations mandated by PSR. The ATP device uses bioluminescence to detect all ATP (found in bacteria and produce matter cells) from a swabbed surface. Little work has been done to test the efficacy of these tools under postharvest conditions. The present study evaluated ATP measurement for postharvest surface cleanliness ...


Optical Meets Mechanical: Use Of Luminescence Spectroscopy To Assess Ageing In Biodegradable Films, Louis Colaruotolo Oct 2019

Optical Meets Mechanical: Use Of Luminescence Spectroscopy To Assess Ageing In Biodegradable Films, Louis Colaruotolo

Masters Theses

With the growing concern of the accumulation of plastic-based food packaging waste, the search for bio-based biodegradable packages is on the rise. These materials differ from their petro-based counterparts in their degradation rates, which are much higher in the former. Not only do bio-based biodegradable materials degrade faster during post-usage processes but also they age faster during usage and storage, which affects their performance and functionality. The application of noninvasive testing methods with the capability to report on the matrix’s state could assist in the development of a more ubiquitous way to assess ageing in food packaging, particularly in ...


Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil, Limor Goren Sep 2019

Anti-Cancer Effects Of Oleocanthal And Extra Virgin Olive Oil, Limor Goren

All Dissertations, Theses, and Capstone Projects

Oleocanthal is a phenolic compound found in varying concentrations in extra virgin olive oil. Oleocanthal has been shown to be active physiologically, benefiting several diseased states by conferring anti-inflammatory and neuroprotective benefits. Recently, we and other groups have demonstrated its specific and selective toxicity toward cancer cells; however, the mechanism leading to cancer cell death is still disputed. The current study demonstrates that oleocanthal induced damage to cancer cells’ lysosomes leading to cellular toxicity in vitro. Non-cancer cells were significantly less affected. Lysosomal membrane permeabilization following oleocanthal treatment in various cell lines was assayed via three complementary methods. Additionally, we ...


Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre Aug 2019

Microbial Diversity Of The Symbiotic Colony Of Bacteria And Yeast (Scoby) And Its Impact On The Organoleptic Properties Of Kombucha, Danielle L. St-Pierre

Electronic Theses and Dissertations

Kombucha is an effervescent fermented tea beverage that is gaining popularity for its probiotic nature and purported health benefits. The market for kombucha is expected to reach $1.8 billion by the year 2020. The composition of microbes that compose the symbiotic colony of bacteria and yeast (SCOBY) is highly variable with some species commonly found from the Gluconobacter, Acetobacter, Zygosaccharomyces, Saccharomyces, and Schizosaccharomyces genera.

It was hypothesized that different SCOBYs, obtained from different sources would vary in microbial diversity and produce different biochemical and flavor profiles in the resulting beverage over several generations. Kombucha is a fermented product and ...


Selectivity Of Infrared Heat Treatment On Inactivation Of Mycotoxigenic Fungi On Stored Grain, Shantae A. Wilson Aug 2019

Selectivity Of Infrared Heat Treatment On Inactivation Of Mycotoxigenic Fungi On Stored Grain, Shantae A. Wilson

Theses and Dissertations

Selective Infrared (IR) heating holds great potential to decontaminate spores of unsafe fungi in corn. The objectives for this study were to investigate the impact of exposing corn to infrared energy at selected peak wavelengths (λ), infrared intensities and treatment durations, followed by tempering for further inactivation of microbes on the grain and explore a method for decontaminating Aspergillus flavus (A. flavus) spores on corn. Freshly harvested corn with initial moisture contents (IMCs) of 16%, 20%, and 24% wet basis (w.b.) were used. The corn samples were treated at different infrared wavelengths (3.2, 4.5, and 5.8 ...


Influences Of Autism Spectrum Disorder On Sensory And Emotional Responses To Smell And Taste Cues, Asmita Singh Aug 2019

Influences Of Autism Spectrum Disorder On Sensory And Emotional Responses To Smell And Taste Cues, Asmita Singh

Theses and Dissertations

Autism spectrum disorder (ASD) is a developmental disability that causes social, communication, behavioral and sensory challenges. The prevalence has been on a rise, with the latest reports stating 1 in 59 children is diagnosed with ASD. These challenges play a significant role in feeding behavior, leading to reduced nutrition among individuals. Much research in this field has been attributed to children, however, this study was focused on the adult population, in an attempt to improve their quality of life. Building on previous findings and knowledge gaps, the objectives of this thesis were two-fold: To better understand the sensory experiences of ...


Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat Aug 2019

Effects Of Germination Conditions Of Brown Rice In Relation To Flour Physicochemical Properties And Bread Qualities, Wipada Wunthunyarat

Theses and Dissertations

Gluten-free products from rice are gaining popularity among consumers because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume and shorter shelf-life, which can be improved by the addition of external hydrolytic enzymes. Hydrolytic enzymes are activated during germination to stimulate plant growth, and hence these enzymes may function similarly to the external enzymes to improve gluten-free bread from brown rice. Therefore, the objective of this work was to investigate the activities of amylases and protease in germinated brown rice (GBR) from long-grain and short-grain rices under different germination conditions ...


Impacts Of Size Fractionation And Processing On Functional Characteristics Of Broken Rice Kernels, Rebecca Mawusi Bruce Aug 2019

Impacts Of Size Fractionation And Processing On Functional Characteristics Of Broken Rice Kernels, Rebecca Mawusi Bruce

Theses and Dissertations

Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens used for the flour. It is postulated that size classification of brokens can improve flour functionality. This study sought to investigate the effect of size fractionation of brokens on the functional or pasting properties of resulting rice flour. Broken rice was generated from six cultivars of freshly harvested rough rice that were dried at 25◦C in the laboratory. The brokens were classified into large, medium and small, using US sieve size 10, 12 and 20 ...


Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water, Andrew Micciche Aug 2019

Impact Of Sanitizers On Salmonella Enterica Contamination And Microbial Populations Of Poultry Processing Reuse Water, Andrew Micciche

Theses and Dissertations

As human populations increase in numbers, access to clean, fresh water is becoming increasingly difficult to balance between agricultural and municipal demands. Water scarcity is a limiting factor of food production in many countries, whether they are emerging or established economies. In conventional poultry processing systems, access to water is particularly critical for the maintenance and disinfection of processing areas, as well as in processing operations such as scalding, chilling, and carcass washing. The need for sustainable alternatives to single-use water supplies is becoming increasingly more urgent, and as a result, the implementation of water reuse in poultry processing plants ...


Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters, Aaron Rashad Bodie Aug 2019

Potential Antimicrobials For Controlling Listeria Monocytogenes In Frankfurters, Aaron Rashad Bodie

Theses and Dissertations

Listeria monocytogenes is a pathogenic microorganism that causes Listeriosis. Listeriosis is a highly mortal disease with approximately 20% mortality rate. Listeria is psychrophilic, therefore it is able to survive in the refrigerator. This affects foods at cool storage such as fresh produce and RTE meats. To ensure the safety of RTE meat, post processing treatments are used such as vacuum packing, edible films, dip and treatment. One-way RTE can be treated is with the use of antimicrobials. However, in the past chemical substances were used. Currently, consumers want more natural and organic preservatives to combat health problems from toxic components ...


A Simulation Tool For Evaluating The Environmental Impacts Of Management Scenarios For Modern Broiler Production Systems, Martin Andrew Christie Aug 2019

A Simulation Tool For Evaluating The Environmental Impacts Of Management Scenarios For Modern Broiler Production Systems, Martin Andrew Christie

Theses and Dissertations

The purpose of this work is to provide a simulation tool that allows broiler production practitioners and researchers to simulate the effects of farm design and management practices on resource consumption and environmental impacts. This tool allows the user to design unique farms and simulates on farm processes required to raise broiler chicks to a marketable age. The use can input data such as farm location, broiler breed, flock size, ration type, barn dimensions, and climate control equipment specifications. The algorithms used to simulate broiler breed specific feed intake, broiler weight gain, and other on farm processes such as heating ...


Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman Aug 2019

Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman

Food Science Undergraduate Honors Theses

Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable ...


The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield Aug 2019

The Thermal And Physical Properties Of Beef From Three Usda-Quality Grades Cooked To Multiple Degrees Of Doneness, Jessica Mcclellan Hadfield

All Graduate Theses and Dissertations

The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef products. Thermal and physical properties help shed light on the impacts various components have on beef palatability, mainly tenderness and juiciness. Warner-Bratzler shear force (WBSF) and the textural property of springiness are both influenced by a combination of QG and DOD. This is also true for viscoelasticity and the degradation of myosin and sarcoplasmic ...


Effect Of Supplemental Prebiotics, Probiotics And Bioactive Proteins On The Microbiome Composition And Gut Physiology In C57bl6/J Mice, Ye Li Aug 2019

Effect Of Supplemental Prebiotics, Probiotics And Bioactive Proteins On The Microbiome Composition And Gut Physiology In C57bl6/J Mice, Ye Li

All Graduate Theses and Dissertations

The composition and metabolic activity of the microbiome affect many aspects of health, and there is current interest in dietary constituents that may affect this system. The purpose of this study was to evaluate the effects of a mix of probiotics, a mix of prebiotics and a bioactive protein fraction on the microbiome, when fed to mice individually and in combination. Mice were fed the total western diet (TWD) supplemented with prebiotics, probiotics, and Tri-Factor (bioactive proteins) individually and in combination for four weeks. Subsequently, effects on the composition of gut microbiome, gut short chain fatty acids (SCFAs) concentration, gut ...


Efficacy Of Alternative Sanitization Methods On Wild Blueberries And Fresh Cut Cantaloupe, Selena Callahan Aug 2019

Efficacy Of Alternative Sanitization Methods On Wild Blueberries And Fresh Cut Cantaloupe, Selena Callahan

Electronic Theses and Dissertations

In the last decade, outbreaks linked to the consumption of contaminated fresh produce have increased mitigation efforts to minimize the risks associated with these products. Due to the lack of a kill step during processing of ready-to-eat (RTE) foods, good manufacturing practices (GMP’s), and sanitization are the key prevention areas most commonly used to control these risks. Many factors must be considered by processors for successful intervention such as sanitizer type, method of application, duration of application, and concentration. Additionally, product considerations such as water content, pH, and bacterial harborage sites can contribute greatly to how effective an applied ...


Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann Aug 2019

Prediction And Evaluation Of Breast Myopathy, Barbara De Almeida Mallmann

Theses and Dissertations

Broiler breast myopathies, including woody breast, white striping, and spaghetti breast, negatively impact the industry. Therefore, evaluation, prediction, and frequency of these muscle abnormalities on modern birds are important for decision making. Modern broilers are not highly active and often sit with the breast of the bird resting on the floor. Therefore, the first experiment was to promote bird movement and explore the impact on the breast myopathies. The movement was stimulated by human interaction (walking through pen) and higher light intensity so that birds walked around the pen more often throughout the day. The control group had normal low ...


Identification Of Major Organic Constituents Of Saffron Isolated By Solid Phase Extraction And Column Chromatography, Ziad Alsudairy Jul 2019

Identification Of Major Organic Constituents Of Saffron Isolated By Solid Phase Extraction And Column Chromatography, Ziad Alsudairy

Electronic Theses & Dissertations Collection for Atlanta University & Clark Atlanta University

Water extracts of saffron, a spice derived from the plant Crocus Sativus L. obtained from India and Iran, were analyzed by liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS). The components in the extracts were separated on four different solid phase extraction cartridges with four different solvents and by silica gel column. Analysis was done by GC-MS, LC-MS and UV-Vis spectroscopy. The extracts separated into three distinct bands (two bright yellow and one orange) on the silica gel column. Based on GC-MS, the extracted compounds show many structural similarities. Using both extraction techniques, several compounds were identified that were ...


Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette Jul 2019

Determining Kinetic Parameters Of Thiamine Degradation In Three Nasa Spaceflight Foods In Thermal Processing And Long-Term Storage And Methods For Analyzing Microstructure And Precipitant Development In Real And Model Wines, Timothy R. Goulette

Doctoral Dissertations

The current NASA spaceflight food program encompasses a wide variety of commercial and custom-made edible products. These foods are designed to ensure each crewmember receives the Recommended Dietary Allowance (RDA) of vitamins and minerals to maintain adequate health during the entire spaceflight mission. With the desire for long-duration and exploration-class missions, such as the impending mission to Mars, the retention of important nutrients such as labile vitamins in spaceflight foods is critically important. For this reason, multiple studies were conducted to determine the vitamin degradation behavior of thiamine (vitamin B1) within three spaceflight foods which demonstrated both significant presence ...


Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg Jun 2019

Saponin Removal From Quinoa By Abrasion Processing, Luke Lundberg

Master's Theses and Project Reports

Quinoa is coated with a thin layer of saponins, glycosylated triterpenoids, that produce a bitter flavor when consumed. The average saponin content in commercial varietals from Bolivia average around 2.7% saponins and organoleptic testing shows the threshold for noticing a bitter flavor is below 0.12% (Medina-Meza et al., 2016). Current industrial processing methods use a combination of abrasion and turbulent water flow to remove saponin. This study will address the following research question: How will grain-to-grain and grain-to-surface abrasion affect the processing time to remove saponin from quinoa? In particular, can effective saponin removal be achieved in less ...


A Revised Land Ethic: Sustainable And Spiritual Agriculture, Environmental Studies, Brooke Maitlan Parrett May 2019

A Revised Land Ethic: Sustainable And Spiritual Agriculture, Environmental Studies, Brooke Maitlan Parrett

Student Theses 2015-Present

This paper proposes a return to the land and reconnection of spiritual practices through ethical teachings. Such a land ethic would involve answering the woes of industrial agriculture and providing a framework for farmers, consumers, and policymakers based on sustainable and spiritual considerations of the land. I analyze the loss of spiritual literacy and traditional ecological knowledge in the United States and discuss the spiritual history of agriculture in order to analyze contemporary religious perspectives on farming and agricultural ethics and thereby develop my own recommendations. The land ethic I propose combines sustainability and spirituality to develop intrinsic respect for ...


Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern May 2019

Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern

Bachelor of Fine Arts Senior Papers

I present this statement under three loose categories: People, Objects and their Environment. I consider People as human, Objects as art objects, domestic objects, and food, and Environment as the shared space of the former groups. Food directs this statement as I present each concept and creative process as a metaphorical dish. Material exploration carried me from a direct practice of reorienting acrylic paint and questioning object functionality through personified sculptures into theoretical thesis work in which I use interpersonal relations and the idea of consumption to translate tactile, gustatory and olfactory sensations into digital film. In this meal I ...