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Team Milk

Team Milk. Tom Blackmon Jonathan Chang Amy Cheng Tiffany Jen Hannah Kravis Raishay Lin Michael Lu Erin Ong Tanya Pakzad Nima Sarfaraz Yvonne Shiau Jacklyn Wong. Mentor: Dr. Nam Sun Wang, PhD. Overview. Introduction: Problem Literature Review Research Questions and Hypotheses

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Team Milk

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  1. Team Milk Tom Blackmon Jonathan Chang Amy Cheng Tiffany Jen Hannah Kravis Raishay Lin Michael Lu Erin Ong Tanya Pakzad NimaSarfaraz Yvonne Shiau Jacklyn Wong Mentor: Dr. Nam Sun Wang, PhD.

  2. Overview • Introduction: • Problem • Literature Review • Research Questions and Hypotheses • Lab Methodology • Business Methodology • Planning for Progress: • Timeline • Budget

  3. The Problem • “Sell by” and “best if used by” dates are inaccurate and inconsistent • 60% of consumers check expiration dates but do not understand the terminology (Whitworth) • Leads to: • Food poisoning • Unnecessary waste • Puzzled consumers

  4. Literature Review • More 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)

  5. Literature Review • Literature 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)

  6. Literature Review • This is a developing technology in food safety that is being explored in different areas • Fruit • Medicines • Meat Packaging (Japan) • Name Tags http://www.swiss-miss.com/2009/08/the-fresh-label.html

  7. Project Goals • Detect milk spoilage accurately • Visually indicate spoilage on package • Create a product that is appealing to consumers • Develop a business proposal for our product • Provide new, insightful research to the field

  8. Research Questions • Research 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?

  9. Hypotheses • Hypothesis 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.

  10. Research Design Method • Mixed Methods • Quantitative • Qualitative • Two subgroups • Lab Group (Quantitative Data) • Business Group (Qualitative Data) • Groups will conduct research simultaneously

  11. Lab Methodology: Phase 1 • Defining “Spoilage” • Preliminary Research • Based on literature definition of bacteria level at which milk spoils (20,000 SPC/mL) • Used to correlate to pH value • We will set up conditions that spoil milk and analyze the milk’s pH and bacteria count at set time intervals

  12. Lab Methodology: Phase 1 Test Groups: • Measure for whole, 2%, and skim milk samples • Repeat for 15 Trials

  13. Lab Methodology: Phase 2 • Choosing an indicator • Chose indicator based on the pH levels found in Phase 1. • See which compounds are sensitive to this range • Repeat testing with indicator to determine effectiveness

  14. Lab Methodology: Phase 3 • Prototyping 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

  15. Lab Methodology: Phase 3 Cont.

  16. Business Methodology: Phase 1 • Writing the survey • Objectives: • determine the market segment with the greatest interest in our product • gauge consumer interest in a household milk spoilage detector

  17. Business Methodology: Phase 2 • Obtaining IRB approval • Qualify for Minimal Risk track • Team has completed online training • Submit IRB application by April 1

  18. Business Methodology: Phase 3 • Conducting 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

  19. Business Methodology: Phase 4 • Analyzing the survey • Convert survey results to quantitative data • Potentially use chi-square or t-test • Make conclusions based on our results

  20. Business Methodology: Phase 5 • Incorporate 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

  21. Plan for Progress

  22. Budget Proposed Budget

  23. Budget: Funding • Possible sources of income • Gemstone • $300/semester • Grants • HHMI • ACCIAC • Business competitions

  24. Conclusion • The 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

  25. 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

  26. 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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