usda nifsi alternative processing technologies (apt) october 1, 2008 ohio state university
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USDA NIFSI Alternative Processing Technologies (APT) October 1, 2008 Ohio State University. Evaluation Component Denis O. Gray, Ph.D. Lindsey McGowen, M.S. Psychology Department NC State. Overview. Project Objectives Logic Model of Anticipated Effects Knowledge Education - PowerPoint PPT PresentationTRANSCRIPT
USDA NIFSI Alternative Processing Technologies
(APT)October 1, 2008
Ohio State UniversityEvaluation Component
Denis O. Gray, Ph.D.
Lindsey McGowen, M.S.
Psychology Department
NC State
Overview
• Project Objectives
• Logic Model of Anticipated Effects
• Knowledge
• Education
• Commercialization
• Summary
Evaluation Rationale and Strategy
• USDA wants to know if the NIFSI project achieved its stated objectives
• Evaluation was a stated objectiveStrategy• 2003-7: Formative interim evaluation • 2007-8: Wrap up summative/impact evaluation
– Did the project achieve its stated goals?• Half-time RA: Lindsey McGowen
Motivation• Future funding from USDA may depend on our ability to
document project effects.
Objectives
1. Conduct research on alternative processing technologies that has the potential to improve the quality and safety of foods
2. Collaborate with industry, academe, government, professional associations, and other public and private organizations
3. Conduct research that fills knowledge and research gaps 4. Disseminate research results via publication in refereed journals and
other mechanisms5. Develop and implement educational and extension interventions that
support the goals of the project6. Evaluate the impact or effectiveness of the educational and/or
extension interventions7. Make plans for sustaining the interventions beyond the grant period
General Project Model
CAPPS/NIFSI
RESEARCH
EDUCATION
OUTREACH
NEW KNOWLEDGE
STATE-OF-ART
PRACTICE
AWARENESSIMPLEMENTATION
USDA NIFSI
COMMERCIAL-IZATIONIMPACT
Methodology
Research/New Knowledge• PI Knowledge Production Survey
– Bibliometric analyses
Education/State-of-Art Practice• Short Course Post-Training Feedback Web-Survey
– Participants at three NIFSI short courses
Technology Transfer & Commercialization• Modified Process/Outcome Survey
– CAPPS members on an annual basis• PI Scientific Impact and Technology Transfer Interviews
– Referencing impact on any firm
General Project Model
CAPPS/NIFSI
RESEARCH
EDUCATION
OUTREACH
NEW KNOWLEDGE
STATE-OF-ART
PRACTICE
AWARENESSIMPLEMENTATION
USDA NIFSI
COMMERCIAL-IZATIONIMPACT
3. Conduct research that fills knowledge and research gaps.4. Disseminate research results via publication in refereed
journals and other mechanisms.
Dissemination: Literature
0
5
10
15
20
25
Journal Pubs
Journal Pubs -Submitted
Theses/Disertations
ConferencePaper/Pres
Other Pubs
Published Journal Articles• Brinley, T.A., Stam, C.N., Truong, V.D., Coronel, P., Kumar, P., Simunovic, J., Sandeep, K.P.,
Cartwright, G.D., Swartzel, K.R., Jaykus, L.A. (2007). Feasibility of utilizing bio-indicators for testing microbial inactivation in sweet potato purees processed with a continuous flow microwave system. Journal of Food Science, 72(5): E235-E242.
• Chen, H., Tang, J., Liu, F. (2007). Coupled simulation of microwave heating process using FDTD method and its experiment validation. Journal of Microwave Powers and Electromagnetic Energy(JMPEE) 41(3): 50-56.
• Chen, H., Tang, J., Liu, F. (2008). Simulation model for moving food packages in microwave heating processes using conformal FDTD method. Journal of Food Engineering, 88(3), 294-305.
• Chung, H.H., Birla, S., Tang, J. (2008). Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods. LWT - Food Science and Technology, 41:1351-1359.
• Chung, H.H., Wang, S., Tang, J. (2007). Influence of heat transfer in tube methods on measured thermal inactivation parameters for Escherichia coli. Journal of Food Protection, 70(4):851-859.
• Kumar, P., Coronel, P., Simunovic, J., Sandeep, K.P. (2007). Feasibility of aseptic processing of a low-acid multiphase food product using a continuous flow microwave system. Journal of Food Science, 72(3): E121-E124.
• Kumar, P., Coronel, P., Simunovic, J., Sandeep, K.P. (2007). Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. P.72(4): E177-E183.
• Kumar, P., Coronel, P., Truong, V.D., Simunovic, J., Swartzel, K.R., Sandeep, K.P., Cartwright, G. (2008). Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees. Food Research International, 41(5), 454-461.
Published Journal Articles
• Kumar, P., Coronel, P., Simunovic, J., Sandeep, K.P. (2008). Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures. International Journal of Food Properties, 11(1), 112-126.
• Mah, J.H., Kang, DH, Tang, J. (2008). Morphological study of heat-sensitive and heat-resistant spores of clostridium sporogenes using Transmission Electron Microscopy. Journal of Food Protection, 71(5), 953-958.
• Pandit, RB, Tang, J., Liu, F., Mikhaylenko, G. (2007). A computer vision method to locate cold spots in foods in microwave sterilization processes. Pattern Recognition, 40 (12):3667-3676.
• Sarang, S., Sastry, S.K, Knipe, L. (2008). Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87(3), 351-356
• Sarang, S., Sastry, S.K., Gaines, J., Yang, T. C. S. & Dunne, P. (2007). Product formulation for ohmic heating: Blanching as a pretreatment method to improve uniformity in heating of solid–liquid food mixtures. Journal of Food Science, 72(5), E227-E234.
• Sarang, S., Sastry, S.K. (2007). Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature. Journal of Food Engineering, 82(3), 377-382.
• Tang, Z., Milhaylenko, G., Liu, F., Mah, JH., Tang, J., Pandit, R., Younce, F. (2008). Microwave sterilization of sliced beef in gravy in 7 oz trays. Journal of Food Engineering, 89(4):375-383.
• Tulsiyan, P., Sarang, S., & Sastry, S.K. (2008). Electrical conductivity of multicomponent systems during ohmic heating. International Journal of Food Properties, 11(1):233-241.
Journal Impact FactorsTitle IF Category IF1
J. of Microwave Powers & Electromagnetic Energy
not in ISI N/A
Intl Journal of Food Properties 0.615 0.911
Journal of Food Science 1.255 0.911
LWT - Food Science and Technology 1.589 0.911
Journal of Food Engineering. 1.848 0.8512
Journal of Food Protection 1.886 1.4242
Pattern Recognition 2.019 0.9022
Food Microbiology 2.039 1.7132
Food research international 2.271 0.911
Applied & Environmental Microbiology 4.004 1.5342
Average 1.95 0.9693
1 ISI Journal Categories: Comp Sci & AI; Food S&T; Microbiology; CE, Biotech & Applied Microbiology; EE2 Journal listed in multiple categories, # reported is the average median IF3 Average median IF across all categories in which journals are listed
Awards and Recognition
• NSF IUCRC Technology Breakthroughs Compendium
• Anjan Bose Outstanding Researcher Award, WSU• IFT Industrial Achievement Award (2007)• IFT Graduate Student Paper Award (2006)• IFT Association of Agricultural and Biological
Engineers• First FDA approval of microwave sterilization
Summary
• NIFSI-APT appears to have had a significant impact on knowledge production – Has produced a large number of scholarly products
including journal publications, conference papers and dissertations
– Relatively recent publication dates preclude a definitive bibliometric analysis
– Journal IF analysis demonstrates that peer-reviewed papers have been published in journals that have roughly twice the median impact of journals within their respective category
– Awards and Achievements are proxy for the quality of the science
General Project Model
CAPPS/NIFSI
RESEARCH
EDUCATION
OUTREACH
NEW KNOWLEDGE
STATE-OF-ART
PRACTICE
AWARENESSIMPLEMENTATION
USDA NIFSI
COMMERCIAL-IZATIONIMPACT
5. Develop and implement educational and extension interventions that support the goals of the project
Short Course Evaluations
CourseOn-the-
job
Evaluation
Teaching Evaluation
Training Impact Evaluation
Which APT Short Course did you attend?
0%
5%
10%
15%
20%
25%
30%
35%
40%
UC Davis, Spring 2005
UC Davis, Spring 2006
NCSU, Fall 2006
Not Sure
Sample N = 18, 100%
What best describes your current principal employer?
0%
10%
20%
30%
40%
50%
60%
70%
80% Private Sector For-Prof
Non-Prof Edu
Non-Prof Other
Gov: State/Local
Gov: Fed
Self-Employeed
Other
Sample N = 18, 100%
What is your last degree obtained?
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
High School
College: BA/BS
College: MA/MS
College: PhD/MD
Other
Sample N = 18, 100%
What is your Current Role/Position?
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
R&D
Engineering
Manufact./Production
Quality Control
Grower Group
Education
Manager
Other
Sample N = 18, Response N = 27
Priority of Expectations at time of Enrollment
0%
10%
20%
30%
40%
50%
60%
Aware Know Current APT Future APT
Not(0) Somewhat (1) Mod(2) High(3)
M=2.22 (.65)
M=2.56 (.51)
M=1.89 (.83)
M=2.11 (.83)
Sample N = 18, 100%
Current Employer’s Level of Interest & Activity
0%
5%
10%
15%
20%
25%
30%
35%
40%
None
Some (1)
Some (>1)
Substantial (1)
Substantial (>1)
Impact of Short Course on Current Job
0%
10%
20%
30%
40%
50%
60%
70%
ResearchAware
Current +/- Future +/- DecisionMaking
Share Info InfoGathering
Commerc.
No(0) Slight(1) Mod(2) Signif(3)
M=1.67(1.03) M=1.82(.64) M=1.78(.81)
M=1.94 (.81) M=2.00(.60)
M=2.06 (.64)
M=1.94 (.64)
How promising do you think APTs are in your sector?
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
OhmicM=2.12(1.05)
Micro &Radio
M=2.24(1.03)
CFMSM=1.56(1.03)
Hi-Press.M=1.31(1.30)
PEFM=1.24(.83)
Not(0)
SomeW(1)
Promis(2)
V.Promis(3)
Deploy(4)
Current Employer’s Level of Interest & Activity (v4)
34%
66%
0%
10%
20%
30%
40%
50%
60%
70%
Low InterestHigh Interest
Impact of Short Course on Current Job (v4)
0
0.5
1
1.5
2
2.5
ResearchAware
M=1.82(.64)
Current +/-M=1.78(.81)
Future +/- M=1.94(.8)
DecisionMaking
M=2(.59)
Share InfoM=2.06 (.64)
InfoGathering
M=1.94(.64)
Commerc.M=1.67(1.03)
Low Interest High Interest
How promising do you think APTs are in your sector? (v4)
0
0.5
1
1.5
2
2.5
OhmicM=2.12(1.05)
Micro &Radio
M=2.24(1.03)
CFMSM=1.56(1.03)
Hi-PressureM=1.31(1.3)
PEFM=1.24(.83)
Low Interest
High Interest
N=17 N=17 N=16 N=16 N=17
• Have you sought APT info/training since you completed the short course? – From short course instructor:
• Yes = 6 No = 12
– From other source:• Yes = 13 No = 5
• Interested in another short course?– Yes = 11 Maybe = 7 No = 0
Comments• Current Job Impact:– “I work for a consulting organization and we are often asked
for alternative processing technologies that could be used for particular products where product quality, type of package, or consumer preference may be heightened with APT.”
• Research & Commercialization Impact– Confirmed the high application cost
– Knowing about APT is critical to maintain competitive advantage
– It helped for my PHD thesis research. I took the course when i was just starting to learn about these technologies
Suggested APT Short Course Topics
• Pros /cons of the varying APT methods, • Anticipated costs of implementation/ commercialization, • Resources for available pilot facilities that can actually run these technologies and/or
resources that would be willing to prepare for pilot runs by renting, borrowing, leasing, purchasing the equipment...the pilot facilities need to be able to release product for consumer testing, and shelf life testing, etc. (a licensed GMP Food Production facility).
• Any technique that would conserve energy over existing technologies would be of interest.
• Status of the use of APT's with regulatory agencies (FDA or USDA) regarding their use
• Cost effective (cheap) technology that does not effect product quality characteristics• An overview of the APTs will be of great value• Relevant to my interests I would like to know problematics within each of the
technologies that need further research to be solved• A hands on workshop on the application of high pressure to food preservation
starting with theory and including product preparation, processing and packaging, HACCP, processing economics, product development, micro, etc. Probably two days to be held at a location with a pilot plant. All equipment supplies would be invited to participate.
Summary
• Top priority goal is knowledge; future applications more important than current
• “Moderate impact” on most job areas; ~20% give “significant impact” on commercialization– Impact more likely for “high interest” firms -- interest
in multiple APTs
• Microwave & Ohmic considered most promising – In firms with “high interest”, see more promise in
Ohmic, Microwave & CFMS
• Most are interested in future training
Commercialization
1. Conduct research on alternative processing technologies that has the potential to improve the quality and safety of foods
2. Collaborate with industry, academe, government, professional associations, and other public and private organizations
CAPPS NIFI Logic Model
CAPPS/NIFI
NEW PROJECTS
INDUSTRIALINTEREST
TRANSFER INTERACTIONS
RELEVANTRESULTS
R&DIMPACT
FOLLOW-ONFUNDING
COMMERCIAL-IZATIONIMPACT
USDA NIFI
Methodology• Modified Process/Outcome Survey
• CAPPS members on an annual basis• PI Scientific Impact and Technology Transfer Interviews
•Referencing impact on any firm
CAPPS NIFSI Logic Model
CAPPS/NIFI
•PEF•OHMIC
•HP•MICRO-WAVE
INDUSTRIALINTEREST
TRANSFER INTERACTIONS
RELEVANTRESULTS
R&DIMPACT
FOLLOW-ONFUNDING
COMMERCIAL-IZATIONIMPACT
USDA NIFI
PROJECTS
Hi Interest & Satisfaction (87%)•Hi Pressure•Microwave•Ohmic
•Increasing N of pubs• 16+ peer• 35 other
• Fact Sheets & pamphlets• 87% satis. relevance $965k in 2006-7
~$2.3M-4 yrs
62% “Mod-HiImpact•Complementary internal research• Huge Cost Avoidance
CAPPS Firms
Firms
Both
6-800 Firm2-300 Faculty
40 Gov
How firms’ R&D benefited? (2007)
• “No need to install equipments in house, saved three thousand dollars at least. No need to hire person to conduct research, saved 60-80 thousand dollars.”
• “The work on “high pressure processing of food product” is of direct interest. Samples from this project have helped to demonstrate a potential application of this technology within our company. It is not possible to quantify the benefit at this time.”
• “We have benefited by research at OSU defining surrogates for high-pressure assisted thermal sterilization. Also have CRADA with one of member companies helping to advance state of high pressure processing that is aided by CAPPS core projects and enhancements.”
• “Adding WSU new thrust to NIFSI adds value to the microwave dual use project we have with WSU and industrial partners.”
• Has answered questions about the processes and allowed our org to know that they do not have a place in our organization for our products.
– Cost avoidance value ~ $200,000 (Gray & Steenhuis, 2002)
Significant Commercialization Progress
• Ohmic, High Pressure, MW in package– Scientific progress in producing safe, high quality and faster
processed food products• Validation methods• Extended into new food products (e.g., particles)
– New Scientific Collaborations (e.g., Yousef: fungi)– Commercial progress
• Pilot; Taste; HACCP• Support for FDA filings
– Patent disclosures– Strong commercial interest with CAPPS and outside firms and
possible spinout firms– Potential for products beyond the test products
PEF
• Scientific– Surrogate microorganism for
validation– Electrode product interaction
• Technology– Pilot plant equipment
• IP– Prior IP support
• Regulatory– FDA approval
• Product/Commodity– Fruit Juice
• Adoption– Licensed Diversified Tech.
• Implementation– Genesis Foods
• Market– Other Juice Producers
• Economic – Unknown
• Other– IFT Industrial Achievement
Award– Other industrial interest
Continuous Microwave
• Scientific– 7 peer pubs + 15 presentations– 915 mHz MW produces rapid heating and superior microbiological &
nutritional product• Technology
– Industrial Microwave Systems (IMS) Cylindrical Heating System • IP
– Multiple patents filed NCSU, IMS, USDA ARS; licensed • Regulatory
– FDA approval for continuous MW low acid food• Product/Commodity
– Sweet Potato• Dissemination
– Extensive contact via FDA, IFT– Very active role for NC Dept of Ag
Continuous Microwave• Adoption
– Yamco; Consortium of 7 NC Potato Farmers; Licensed technology– Start up: Ultraseptics
• Implementation– New Facility; Cooperative agreement counties, towns; regions; etc.: full production– $6 million investment– Second facility in process– Unused commodities Large volume self stable
• Market– Food processors
• Economic Impact– Potential huge local impact with 43% of production in NC– $290 million – 63 new jobs
• Other Applications/Nutrition– High nutritional value; International aid– Potential use with other commodities like vegetable puree, sauces, dips, salsaas, etc.– Ultraseptics start up: patent applications: monitoring and validation technology espec. with
particles; also MW equipment
Summary• Considerable evidence that the NIFSI-APT
projects have had an impact on objectives:– Improve quality and safety of foods– Collaborate with industry, government
• Considerable evidence that progress made toward commercialization– Ohmic, MW, High Pressure
• Commercial Deployment– PEF, Continuous MW
• Evidence for continuing effects• New USDA grant will help insure
continuation