Department of Nutrition, Dietetics, and Food Sciences (NDFS). This department was previously known as Nutrition and Food Sciences (NFS). The name was changed in Fall Semester 2009.
Creative Projects
Combating Childhood Obesity: Changing Our Environment, Anna Mitchell
Increasing Knowledge Through Nutrition Education in Adolescents and Children in Klaten, Indonesia, Alexandra Leavitt
Organization of a Community Garden Program through Utah State University Food $ense and Master Gardener Extension Programs for Low-Income Families in Logan, Utah, Jackie Hendrickson
Piloting a Cooking Demonstration Curriculum for Dietetics Students, Jill Henderson
Dissertations
Accessing Healthy Food: Behavioral and Environmental Determinants Among Low-Income Populations, Abiodun Tolulope Atoloye
Activation of Prorennin, Nazar A. Shukri
Affinity Purification and Characterization of E. coli Molecular Chaperones, Seung-Hee Nam
A Lactic Culture Stimulant Blend from Kluyveromyces fragilis and Whey, Steven L. Wright
An Automated Reflectance Color Meter Instrument for Microbiological and Enzymic Assays, Tsz-Ching Yuan
An Evaluation of Heat Treatment and Ultrafiltration of Skim Milk for Increasing Cottage Cheese Yields, Rajagopalan Narasimhan
A New Method for Measuring Macroparticulate Systems Applied to Measuring Syneresis of Renneted Milk Gels, Jonathan R. Maynes
An Exploration of System Level Dimensions of Nutrition in Relation to Health: Interprofessional Teams and Food Insecurity, McKenna Christy Voorhees
Antioxidant Activity of Carnosine and Phytate: Application as Meat Preservatives, Beom Jun Lee
Aromatic Amino Acid Catabolism by Lactobacillus spp.: Biochemistry and Contribution to Cheese Flavor Development, Sanjay Gummalla
Assessment of Calcium, Milk, and Non-Milk Beverage Intake of Multiethnic Youth Aged 10 to 18 Years, J. Keith Jensen
A Study of Factors Controlling Physical Properties of Mozzarella Cheese and the Manufacture of a Reduced Fat Mozzarella Cheese, Richard Kevin Merrill
A Study of the Action of Bovine Cathepsin D on Intramuscular Connective Tissue, Elimosaria Elikalia Maeda
Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou
Biochemical Investigations of Black Gram (Phaseolus mungo L.) and Rice (Oryza sativa L.) Proteins and Their Improved Nutritional Functionality in the Fermented Product—Idli, Vinodkumar W. Padhye
Catabolism of Amino acids to Volatile Fatty Acids by Lactococcus lactis, Balasubramanian Ganesan
Characterization and Immobilization of Thermophilic Lipases for the Interesterification of Soybean Oil, Teif A. Najm
Characterization of Lactose Fatty Acid Esters for their Microbial Growth Inhibitory Activity and Emulsification Properties, Seung-Min Lee
Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork, Viswasrao M. Ghorpade
Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. lactis, Taylor S. Oberg
Characterization of the Proteolytic System in Lactococcus lactis Starter Cultures, Christina Beer
Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat
Chemical Evaluation and Biological Vitamin A Activity of the Major Carotenoids in the Hybrid Carrot Beta III, Cynthia M. Schweitzer
Comparative Effects of Dehydration Processes on Physico-Chemical Changes in Fruits, Chang Yong Lee
Conjunctival Impression Cytology Assessment of Vitamin A Status of Migrant Children, Laura Nihan
Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese, Fatih Ortakci
Crystallization Behavior of Waxes, Sarbojeet Jana
Development and Characterization of Eukaryotic Biomimetic Liposomes, Bradley Jay Taylor
Development and Evaluation of an Electronic Food Frequency Questionnaire for Estimating Calcium Intake among Multiethnic Youth, Siew Sun Wong
Diabetes, Cognitive Decline, and Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Gene Charoonruk
Dietary Protein Intake as Measured by a Picture-Sort Food Frequency Questionnaire and Risk of Osteoporotic Hip Fracture in Aging Residents of Utah, Heidi Jensen Wengreen
Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Manufacture, David G. Holmes
Effect of Chemical Parameters on Structure-Function Relationships of Cheese, Andres J. Pastorino
Effect of High Intensity Ultrasound on Crystallization Behavior and Functional Properties of Lipids, Yubin Ye
Effect of High Intensity Ultrasound on the Crystallization Behavior of Interesterified Fats, Jeta Vijay Kadamne
Effect of n-3 and n-6 Polyunsaturated Fatty Acids on Inflammation, Tao Xu
Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls, Farzaneh Vahabzadeh
Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties, Igor V. Moiseev
Effect of Thermosonication on Viscosity of Milk Concentrates and Milk Quality and Shelf Life, Vidita Deshpande
Effects of Bulk Starter Media and Proteolytic Lactic Streptococci on Protein Loss in Cheddar Curd Manufacture, Steven A. Winkel
Effects of Dehydration Processes with Special Reference to Microwave Irradiation on Selected Biochemical and Physical Changes in Apples (Pyrus malus), Fredoon Shahin Nury
Effects of Exercise and Cheese Supplemented Diet on Cholesterol and Lipoprotein Fractions in Free-Living Young Human Subjects, Kathleen A. Gabel
Effects of Iron Fortification on Microbiological, Physical, Chemical, and Organoleptic Properties of Yogurt, Sharareh Hekmat
Effects of Nonfat Dry Milk, Whey Protein Concentrate, and Calcium Caseinate on Color and Texture of Turkey Rolls, Brent Neeley Dobson
Effects of Physiological Maturation and Storage on Physical and Biochemical Changes in Peach (Prunus persica S. and Z.) and Apricot (Prunus armeniaca L.) Fruits, Pralhadrao Bhimarao Deshpande
Effects of Ripening Processes on Chemistry of Tomato Volatiles, Bharat Manu Shah
Effects of Social and Demographic Characteristics, Knowledge of Coronary Heart Disease and Dietary Practices on the Level of Serum Cholesterol, Wendy Whanghea Kim
Effects of Soluble Calcium-to-Protein Ratio on Age Gelation of Ultra, Je Hong Ryue
Effects of Water Quality on Physico-Chemical and Organoleptic Characteristics of Selected Canned Fruits and Vegetables, Anita Kay Wilson
Efficiency of Converting Iron into Hemoglobin as an Assay for Evaluating Iron Bioavailability, Paul Whittaker
Enhancing Efficiency of the Nutrition Education for Utah Refugees, Habiba Ali Nur
Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha
Enzymatic Synthesis of Maltodextrin Fatty Acid Esters and Their Emulsion Stabilizing and Microbial Inhibitory Properties, Namhyeon Park
Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation, Donald J. McMahon
Essential Amino Acid Composition of a Balanced Chick Diet, Donald Christensen Dobson
Estimation of Selected Milk Protein Genetic Variants by Multi-Component Analysis of Amino Acid Profiles, Carol M. Hollar
Estimation of the Pantothenic Acid Content of Foods Using a Microbiological Assay and a Radioimmunoassay, Joan Howe Walsh
Evaluating Microbial Safety of Food Products and Processes in Small Scale Food Services, Processors and Manufacturers, Sujan Acharya
Evaluation and Improvement of Coagulation Properties of Milk for Manufacturing, Leslie M. Okigbo
Evaluation of Antioxidant Properties of Native Utah Berries and Their Potential for Use in Meats, Xiaoxi Wang
Evaluation of Methods Used in Meat Iron Analyses and Iron Content of Raw, Cooked, and Cured Meats, Eldred Merlyn Clark
Exploring the Connection Between Acid Exposure and Virulence in Listeria monocytogenes, Minghao Li
Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold
Factors Affecting the Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test, Reyad M. Aboumahmoud
Fate of β-Lactoglobulin, α-Lactalbumin, and Casein Proteins in Ultrafiltered Concentrated Milk After Ultra-high Temperature Processing, Mark Christopher Alleyne
Formation and Control of Chlorophyll and Solanine in Tubers of Solanum tuberosum, L. and Evaluation of Solanine Toxicity, Bhaskarrao C. Patil
Genetics and Applications of Nisin Production in Lactococcus lactis subsp. lactis and Conjugal Exchange of This Trait, Jeffery R. Broadbent
Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications, Hector Alejandro Solorio
Heat-Stable Extracellular Enzymes of Pseudomonas, Ramarathna Koka
Identifying and Reducing Risk of the Female Athlete Triad in Division I Athletes, Jennifer Day
Improved Control of Cheese Manufacture Through Continuous Vat Monitoring of Coagulation Parameters Using The Hot Wire Method, Michael John LeFevre
Improving Fat Retention and Texture in Low-Moisture Cheese Manufactured from Ultrafiltered Milk, Brian J. Orme
Improving Identification of Pediatric Feeding Dysfunction Among Registered Dietitian Nutritionists, April Litchford
Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts
Influence of Processing Parameters on Nutrient Recovery During Ultrafiltration of Milk and Meltability of Pasteurized Process Cheese Food Made from the Retentate, Susan Kay Fortier Collinge
Integration of Nutrition Education Classes into English as Second Language Classes for Refugees, Sarah Gunnell
Interrelationships among Magnesium Deficiency, Ketogenic Diet, and Fasting on Seizure Susceptibility, Hamdia Mohammed Shahwan AI-Hamdani
Investigating the Biochemical Aspects of Meat Tenderness, Chandler D. Stafford
Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani
Investigation of Sugar/Polyols as Weakly Interacting Cosolvents and Their Influence on Hardening of High-Protein Nutrition Bars, Sami Kadhim Hassan
Investigations on Improvement of Acceptability and Evaluation of the Nutritive Value of Processed Cabbage and its Effects on the Tumorigenicity in Mice, Chareonsri Srisangnam
Investigations on the Great Northern Beans (Phaseolus vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, and Carbohydrates, Shridhar K. Sathe
Iron Bioavailability of Meat:Bread Mixtures and Meat Loaves Fed to Anemic and Healthy Rats, Abdullah M. Thannoun
Iron Requirement of Clostridium Botulinum Type A and Characterization of Iron-Sulfur Proteins in Nitrite Treated and Untreated Botulinal Cells, Divya Shree A. Reddy
Isolation, Identification, and Comparison of the Volatiles of Peach (Prunus persica L., Cultivar, Gleason Early Elberta) Fruit as Related to Harvest Maturity and Artificial Ripening, Joseph Yungsheng Do