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Innovating Milk Safety: Real-Time Spoilage Detection Product Development

This project outlines a comprehensive approach to developing a consumer-friendly milk spoilage detector using integrated pH sensors. The objective is to address food waste and safety concerns arising from inaccurate expiration dates. We will investigate consumer demand, conduct extensive lab and business methodologies, and prototype an innovative packaging solution that visually indicates spoilage. By leveraging insights gained from literature reviews and quantitative data collection, our goal is to create a viable product that resonates with consumers and fosters trust in milk safety.

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Innovating Milk Safety: Real-Time Spoilage Detection Product Development

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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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