Nutrition 研究实验室
Research in the Department of Food and Nutrition Sciences features a multidisciplinary approach to the study of food and nutrition and offers unique opportunities for undergraduate and graduate students in one of our current research areas:
- Hormone influence on fat metabolism
- Body composition and dietary intake
- Site-specific differences in adipose tissue metabolism
- Food access and insecurity
- Food security and its impact on health and well-being
- Strategies to improve food access
- Characterization of the quality characteristics of the pawpaw
- Oil absorption in fried foods
- Antioxidants in meat
- Identification of novel sources of antioxidants
实验室
食品科学实验室
Principal Investigator
罗伯特·布兰南
位置
格罗弗中心W213
活动:
颜色: L*， a*， b*
Other physical measurements: pH, water activity, viscosity (Brookfield)
- 近似分析: Total lipid, moisture, soluble protein, ash.
- Oxidative Stability: Thiobarbituric acid reactive substances (TBARS).
- Conjugated dienes, Lipid hydroperoxides, Reactive sulfhydryls, Nitrite/Nitrate (Griess), Glutathione
- Antioxidant Capacity: Total phenolic compounds, 总类黄酮, Ferric Reducing Antioxidant Power (FRAP), DPPH radical scavenging, Pyrogallol red oxidation.
- 结构分析: hardness, texture profile analysis, etc., using Texture Analyzer
Sensory Analysis Lab
Principal Investigator
罗伯特·布兰南
位置
格罗弗中心W215
关于设施
The Sensory Analysis Laboratory is a suite of purpose-specific labs for the execution of discrimination, descriptive and affective sensory analysis. The Sensory Analysis Laboratory is used for both teaching and research. Students enrolled in NUTR 2200 (Science of Food I), NUTR 2220 (Science of Food II), and NUTR 4220 (Experimental Foods) use the lab to examine the relationship between human perception and instrumental analysis of food.
A permanent, trained descriptive panel is available for teaching and research purposes. The Sensory Analysis Laboratory consists of a tasting room with six individual tasting booths (one of which is handicapped-accessible), a preparation area and access to an observation room equipped with a two-way mirror for group sessions such as focus groups.
Food Innovation Lab
联系
罗伯特·布兰南
740.593.2879
brannan@俄亥俄州.edu
位置
格罗弗中心E115
关于设施
The purpose of the lab is to provide a hands-on learning environment for students. The Demonstration Kitchen is composed of eight kitchens complete with equipment, 餐具, 炉灶和烤箱, refrigerator and counter space.
The Demonstration Kitchen is used by students enrolled in NUTR 2200 (Science of Food I), NUTR 2220 (Science of Food II) and NUTR 4220 (Experimental Foods). In addition, the Test Kitchen is used when food-grade space is needed for research projects.
The Demonstration Kitchen has limited availability for groups of up to 24 people. For more information please contact the School of Applied Health Sciences and Wellness at 740.566.0470.
Nutrition Counseling Lab
联系
Jana Hovland
740.593.2875
hovland@俄亥俄州.edu
位置
格罗弗中心W121
关于设施
The Nutrition Counseling Lab offers students enrolled in NUTR 4920 (Nutrition Counseling Practicum) a professional space to counsel client(s) in a one-on-one format under the supervision of a registered dietitian. Students use anthropometric equipment in the lab (weighing scales, 测距仪, skinfold calipers) to assess the body composition of their clients. Food models, images and labels assist student counselors in educating clients. The lab is equipped with dietary analysis software for analyzing client diets.
The Nutrition Counseling Lab has limited availability for graduate research projects requiring nutrition counseling and/or dietary analysis.
定量食品实验室
联系
戴恩Salabak
salabak@俄亥俄州.edu
位置
格罗弗中心E117