Professor Karl Siebert, who teaches FDSC 4300, The Science and Technology of Beer, demonstrates how to properly pour a beer and discusses the sensory experience of beer appreciation. In a recent study, Siebert identified the key component in a ‘perfect’ head of beer: a barley protein known as Lipid Transport Protein 1 or LPT1.
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The World Soil Museum hosts a range of educational programs and workshops for students, researchers, and other visitors who are interested in learning more about soil science. These programs cover topics such as soil classification, soil management, and soil conservation, and they are designed to help people understand the vital role that soils play in supporting agriculture, ecosystems, and human societies around the world.
The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.
These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee. However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*
Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.
The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.
While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.
We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.
* These recommendations are based on general food safety practices:
Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.
Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.
Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.
Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.
Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.
Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.
Congratulations to our Lumen Scholars who are going out into the world and making a difference. Learn more about the projects they worked on during their time at Elon and what's next here: https://t.co/iuh9wQ16NBpic.twitter.com/NJ3RiNTVS3
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Dairy milk products remain a vital part of global food supply. Since 1970 an ISO Technical Subcommittee — ISO/TC 34/SC 5 Milk and milk products — seeks globally effective standardization solutions in the methods of analysis and sampling for milk and milk products, covering the dairy chain from primary production to consumption. The business plan of its parent committee is linked below:
The American Society of Agricultural and Biological Engineers is the US Technical Advisory Group Administrator to the parent TC34 committee but ANSI does not have a Technical Advisory Group leader. As the U.S. member body to the ISO, ANSI is always on the hunt for its members and/or relevant stakeholders to participate in discovering standardization solutions in a broad range of technologies and markets with like-minded experts in other national standards bodies. The full sweep of ANSI’s participation in consensus documents developed by the ISO is described in the link below:
This committee has functioned since 1970 — long enough for many of the best practice titles it produces to have stabilized. There is other market action in the global dairy supply — notably the growth of non-dairy food supply — but we find no public consultations open on proposed standardization solutions as of this posting. When they are released they will appear in the link below:
Land grant colleges and universities are likely stakeholders in this domain. Apart from the passion that young people have for fair trade in any market, we see this as an opportunity for faculty and students to gain insight into the geo-politics of food supply generally and the subtleties of coffee markets. Business schools, agricultural colleges, international studies program developers who may be, and should be, interested in a leadership opportunity on behalf of the United States should communicate directly with ANSI’s ISO Team ((isot@ansi.org).
We devote at least an hour every month breaking down public consultations on food safety and sustainability. The work products of TC 34 appears on the standing agenda of both our Global and Food colloquia. See our CALENDAR for the next online meeting; open to everyone.
Issue: [19-46]
Category: Academic, Global
Colleagues: Mike Anthony, Christine Fischer, Akkeneel Talsma
The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.
In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.
In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.
The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:
Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.
High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.
Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.
Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.
Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.
These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
