Providing transformational learning opportunities for undergraduate students demands changes to teaching practices. In large-enrollment introductory courses, graduate teaching assistants (GTAs) play an important role in facilitating student learning in small group environments. However GTAs are not provided the pedagogical development necessary to support them to be effective in their teaching...
Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
These studies focused on maximizing the nutrition and safety of raw whole
muscle beef while minimizing quality and shelf-life alteration. The first study used
response surface methodology to predict fluid loss from injected beef strip loins and
steaks as influenced by levels of salt and sodium phosphates (SP) in the...
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Christina A. Mireles DeWitt
These studies focused on maximizing the nutrition and safety of
Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
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Christina A. Mireles DeWitt
Existing research reports the importance of brine injection
Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
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Christina A. Mireles DeWitt
Consumption of seafood products continues to grow each year
Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
The development of resistance to multiple fungicide classes is currently limiting disease management options for many pathogens, while the discovery of new fungicide classes has become less frequent. To address this pressing issue, a three-part study with different layers of complexity, objectives, and experimental approaches was conducted using the model...
Mycosphaerella graminicola (anamorph Septoria tritici) causes Septoria tritici blotch, a globally important disease of winter wheat. Resistance and pathogenicity generally vary quantitatively. The pathogen reproduces both sexually and asexually, and the pathogen population is highly genetically variable. Several unresolved questions about the epidemiology of this pathosystem are addressed by this...
Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...