Research Programs in the Department of Food Science and Toxicology

 

Research in support of globally competitive agriculture

Food processing and product development transform low-value commodities to higher value products. Food processing is the largest manufacturing employment sector in Idaho and adds $4.1 billion to Idaho’s raw farm commodities.

Valuable Ingredients From Food Processing Waste Streams.  There are tremendous opportunities to enhance food industry profitability by developing innovative methods to utilize waste streams (potato peels, whey, etc.). Lactic acid has been an intermediate-volume specialty chemical (world production is approximately 100 million pounds/yr) with widespread use in the pharmaceutical, chemical, and food industries, primarily as an acidulant and as a preservative. It has been estimated that a wide range of products, with U.S. market size exceeding 5 billion pounds/year and product values exceeding $3 billion/year, could be potentially manufactured from lactic acid. An estimated 10 billion pounds of potato-processing waste is produced each year in the U.S. The use of potato processing streams to efficiently produce lactic acid depends on the efficient conversion of potato starch. Gülhan Ünlü and her graduate students are surveying a number of amylolytic Lactobacillus strains to identify promising biocatalysts for rapid and efficient conversion of potato and potato processing waste to lactic acid.

Biofuels From Food Processing Waste.  The conversion of agricultural materials to value-added products, ranging from pharmaceuticals to commodity fuels and chemicals, holds tremendous potential to help meet the nation’s future chemical and energy needs. Research conducted in this area will lead to new markets for agricultural crops, wastes, and by-products, result in greater demand for agricultural crops, increased economic returns to farmers, and reduced national dependence on petroleum. The long-range goal of Gulhan Ünlü ’s research is to generate the ideal microbial biocatalyst for lignocellulosic biomass-to-ethanol conversion. Graduate students are metabolically engineering Lactobacillus MONT4 for ethanol production by introducing ethanol production genes from Zymononas mobilis into L. MONT4.

Potato Quality.  Idaho potatoes, which enjoy an international reputation as a standard for quality, are of vital economic importance to the state. Potato production and processing contribute about $2.5 billion to Idaho’s annual economy and account for about 15% of the gross state product. The long term stability of Idaho production agriculture and the state economy are linked to the ability of the potato industry to remain competitive in domestic and global markets. While the practice of selecting cultivars based upon favorable agronomic traits has led to improved potato production capacity, the ability for breeders to screen developing cultivars for quality attributes in finished potato products is limited. Kerry Huber and his graduate students have adapted a rheological instrument, the Rapid Viscoanalyzer (RVA), to screen potato cultivars for end-use quality. The research has demonstrated good potential for the RVA to differentiate cultivars on the basis of their respective textural characteristics in a range of potato products. The development of a reliable screening tool is intended to help Idaho growers maintain a competitive position in the global marketplace.

Gluten-free Grain Alternative.  Teff (Eragrostis tef), a significant cereal crop of Ethiopia, has been introduced to Southern Idaho, which possesses an optimum climate for production. Idaho-cultivated teff is the sole commercial source of this grain within the United States. It is grown to meet domestic demands of the Ethiopian population and ethnic restaurant markets. While teff has established value in these traditional markets, it has not yet been evaluated for potential use in other markets as little is known about its attributes and properties. Teff contains comparable protein and carbohydrate contents relative to wheat and barley, but does not contain gluten (structural protein in wheat that is frequently the cause of wheat allergenicity in humans). It is estimated that at least 1 out of every 250 individuals suffers from Celiac or gluten sensitivity disease, translating into more than 1 million cases in the U.S. In initial trials, Kerry Huber and students have found that teff grain performs well in gluten-free food systems (bread and pancakes), while isolated teff starch may offer a range of niche properties for various food applications. Continuing research will explore and broaden potential markets for Idaho-grown teff grain.

Huckleberry Hounds. Functional foods or nutraceuticals are estimated to be a $30 billion industry, growing at a rate of 15-20% each year. People are more aware today than ever of the need for healthy and wholesome diets (positive eating) and life style. Functional foods contain naturally occurring compounds that impart health benefits when consumed. The combination of toxicology and food science allows us to address some of the needs of this market. Drs. Todd Taruscio and Jerry Exon evaluated cranberries, blueberries, and huckleberries for a range of bioactive compounds using animal and cell culture models. In this USDA funded research, the berries bioactive profile of anthocyanins, flavanols, flavonols and phenolic acids is examined for antioxidant activity. “This work broadly examines the nutraceutical potential of northwest berries,” says Dr. Taruscio.

Research to protect and enhance the environment

Wastewater Phosphorus Removal.  Removal of nutrient load from wastewater discharge remains a critical challenge in the maintenance of healthy aquatic ecosystems. In this effort, a high flow treatment engineered by Greg Möller demonstrated the ability to scrub phosphorus levels in discharge water to very low concentrations in a demonstration project with the City of Moscow. The Vandal-ION process reduced total phosphorus more than 10-fold from 776 ppb to 59 ppb. The technology is being commercialized by a new Idaho start-up company Blue Water Technologies, Inc. Food processing companies, especially potato and cheese plants, have shown enthusiasm for the new process due to tightening federal and state limits on phosphorus release.

Cleaner Rivers.  The FST Analytical Science Lab supports the Kootenai River Ecosystem Improvement Project for the Kootenai Tribe of Idaho by examining algae formation. The project goal is to identify the most appropriate and effective management strategies to enhance aquatic biota in the Kootenai River Ecosystem and recover native species. Partnering with the Idaho State Department of Agriculture, ASL helps create a database of groundwater agricultural chemical contamination. The Idaho Department of Fish and Game is working with ASL in their River Otter Survey. This work looks at tissue levels of bioaccumulating organochlorine compounds, such as PCB’s.

Research in support of community development

Food Technology Center. Technical and business development assistance is needed by small to mid-sized food companies and food entrepreneurs. These companies spur economic development by capital investment, job creation and spending for services. The mission of the Food Technology Center in Caldwell is to provide a facility and resources to assist Idaho businesses with food related issues that involve processing, R&D, marketing, education and business strategy. To provide a multi-use facility to a very diverse industry, the Food Technology Center will house both a commercial kitchen to serve the needs of food entrepreneurs, restaurants, caterers and specialty food producers, and a pilot plant to accommodate the needs of larger food companies. The Food Technology Center, run by Jim Toomey and Drew Dalgetty, provides education and resources to small and pre-venture food companies. Having sufficient background in areas such as food safety, sanitation, food regulation and business planning are critical to ensure success and growth. The Food Technology Center offers several workshops including, “Developing Your Food Product Idea: A Blueprint for Pre-Venture and Start-up Food Companies.” The course provides participants with the information necessary to start a food business and serves as a prerequisite for use of the commercial kitchen. The course includes interactive take-home assignments and information from local agency personnel to provide insight into licensing, marketing resources and liability concerns. Future plans for the Food Technology Center include acquiring specialized projects and equipment that will allow practical internship opportunities for UI students.