tom blackmon jonathan chang amy cheng tiffany jen hannah kravis raishay lin michael lu erin ong...
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Team MilkTom BlackmonJonathan ChangAmy ChengTiffany JenHannah KravisRaishay Lin
Michael LuErin OngTanya PakzadNima SarfarazYvonne ShiauJacklyn Wong
Mentor: Dr. Nam Sun Wang, PhD.
OverviewIntroduction:
ProblemLiterature ReviewResearch Questions and Hypotheses
Lab MethodologyBusiness MethodologyPlanning for Progress:
TimelineBudget
The Problem“Sell by” and “best if used by” dates are inaccurate and
inconsistent60% of consumers check expiration dates but do not
understand the terminology (Whitworth)Leads to:
Food poisoningUnnecessary wastePuzzled consumers
Literature ReviewMore than 96 billion pounds of edible food is wasted in
the U.S. each year (Kantor)Study found that having an accurate expiration date saves
grocery stores money, builds trust between manufacturers and consumers, and offers new choices (Tsiros)
Literature ReviewLiterature definition of bacteria level at which milk spoils
is 20,000 SPC/mL (Ostlie)Spoilage pH is between 3.9 and 4.4 (Murphy)Developing a plastic sensitive to pH changes using pH
indicators is practical (Ferreira)Pseudomonas are one of the most common type of
bacteria related to the shelf life of pasteurized milk (Yagoub)
Literature ReviewThis is a developing technology in food safety that is
being explored in different areasFruitMedicinesMeat Packaging (Japan)Name Tags
http://www.swiss-miss.com/2009/08/the-fresh-label.html
Project GoalsDetect milk spoilage accuratelyVisually indicate spoilage on packageCreate a product that is appealing to consumersDevelop a business proposal for our productProvide new, insightful research to the field
Research QuestionsResearch Question Part 1: To what degree of accuracy
can an integrated pH sensor detect the spoilage of milk in a given sample?
Research Question Part 2: What is the consumer demand for a product designed to detect milk spoilage and how can we develop a business plan to fulfill this demand?
HypothesesHypothesis Part 1: An integrated pH sensor will be able to
accurately detect the spoilage of milk in a given sample.
Hypothesis Part 2: There will be a significant level of demand for a carton that detects milk spoilage. Through analysis of this demand, we will be able to develop a business plan targeted to a specific market segment.
Research Design MethodMixed Methods
QuantitativeQualitative
Two subgroupsLab Group (Quantitative Data)Business Group (Qualitative Data)
Groups will conduct research simultaneously
Lab Methodology: Phase 1Defining “Spoilage” Preliminary Research
Based on literature definition of bacteria level at which milk spoils (20,000 SPC/mL)
Used to correlate to pH valueWe will set up conditions that spoil milk
and analyze the milk’s pH and bacteria count at set time intervals
Lab Methodology: Phase 1
Type of Sample
Incubated Room Temp. Refrigerated
Off the Shelf Group 1 Group 2 Group 3
Sterilized Group 4 Group 5 Group 6
Sterilized + Inoculated
Group 7 Group 8 Group 9
Test Groups:
•Measure for whole, 2%, and skim milk samples•Repeat for 15 Trials
Lab Methodology: Phase 2Choosing an indicator
Chose indicator based on the pH levels found in Phase 1.See which compounds are sensitive to this rangeRepeat testing with indicator to determine effectiveness
Lab Methodology: Phase 3Prototyping and Testing
Plastic will be chosen based on literature review PVA, HDPE, ionomers- nafion
Determine the best method to incorporate the indicator into the plastic packaging
Determine if product is effective
Lab Methodology: Phase 3 Cont.
Business Methodology: Phase 1Writing the survey
Objectives: determine the market segment with the greatest
interest in our product gauge consumer interest in a household milk
spoilage detector
Business Methodology: Phase 2Obtaining IRB approval
Qualify for Minimal Risk trackTeam has completed online trainingSubmit IRB application by April 1
Business Methodology: Phase 3Conducting the survey
Grocery stores in the DC metro area, namely Whole Foods store in Bethesda, MD Shoppers store in College Park, MD Giant store in Rockville, MD
Business Methodology: Phase 4 Analyzing the survey
Convert survey results to quantitative dataPotentially use chi-square or t-testMake conclusions based on our results
Business Methodology: Phase 5Incorporate findings into business plan
Business plan will include Target market segment Analysis of industry Financial projections
Submit plans and present at university competitions Mtech 75K Dingman Cupid’s Cup
Plan for Progress
BudgetItem Required Estimated Cost
Milk (x30 gallons) $105
pH Probe and Meter $300
Pseudomonas Bacteria Detection Kit (x4) $320
Chemicals and Consumables $350
Printing Survey Expenses $50
Travel Expenses for Survey $60
Total $1185
Proposed Budget
Budget: FundingPossible sources of income
Gemstone $300/semester
Grants HHMI ACCIAC
Business competitions
ConclusionThe plan we have outlined
should allow us to:Develop a product that:
Detects milk spoilage accurately Visually indicates spoilage on
package Is marketable
Provide new, insightful research to the field
Resources Kantor, L.S., Lipton, K., Manchester, A., & Oliveira, V. (1997). Estimating and addressing America’s
food losses. Food Review, 1-12. Retrieved from http://www.ers.usda.gov/Publications/FoodReview/Jan1997/Jan97a.pdf
Ferreira, J., & Girotto, E. M. (2009). Optical pH sensitive material based on bromophenol blue-doped polypyrrole. Sensors and Actuator B: Chemical, 137(2), 426-431. doi:10.1016/j.snb.2009.01.039
Murphy, S. C. (n.d.). Shelf-life of fluid milk products - microbial spoilage - the evaluation of shelf life. Dairy Foods Science Notes, 1-4. Retrieved from http://foodscience.cornell.edu/cals/foodsci/extension/upload/Bact-Milk-Shelf-Life-Doc.doc
Ostlie, H. M., Helland, M. H., & Narvhus, J. A. (2003). Growth and metabolism of selected strains of probiotic bacteria in milk. International Journal of Food Microbiology, 87, 17-27. doi:10.1016/S0168-1605(03)00044-8
U.S. Food and Drug Administration. (2008, October). Foodborne Illness-Causing Organisms in the U.S. - What You Need to Know. Retrieved from http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm103263.htm
https://dl-web.dropbox.com/get/Sophomore/Spring%202011/Articles%20Spring%202011/Pseudomonas_aeruginosa.pdf?w=57a42c08
http://learninstore.uwex.edu/assets/pdfs/A3610.pdf
Thank you toour mentor Dr. Wang, team librarian Mr. Kackley, Gemstone teachers Rebecca and
Courtenay, and expert Dr. Lo.
We will now open the floor for questions
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