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