Transcript Team Milk - Gemstone Program

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
 Lab Methodology
 Business Methodology
 Planning for Progress:
 Timeline
 Budget
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
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)
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)
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
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
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?
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.
Research Design Method
 Mixed Methods
 Quantitative
 Qualitative
 Two subgroups
 Lab Group (Quantitative Data)
 Business Group (Qualitative Data)
 Groups will conduct research simultaneously
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
Lab Methodology: Phase 1
Test Groups:
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
•Measure for whole, 2%, and skim milk samples
•Repeat for 15 Trials
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
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
Lab Methodology: Phase 3 Cont.
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
Business Methodology: Phase 2
 Obtaining IRB approval
 Qualify for Minimal Risk track
 Team has completed online training
 Submit IRB application by April 1
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
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
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
Plan for Progress
Budget
Proposed Budget
Item 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
Budget: Funding
 Possible sources of income
 Gemstone

$300/semester
 Grants


HHMI
ACCIAC
 Business competitions
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
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 bluedoped 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://dlweb.dropbox.com/get/Sophomore/Spring%202011/Articles%20Spring%202011/Pseudomona
s_aeruginosa.pdf?w=57a42c08
 http://learninstore.uwex.edu/assets/pdfs/A3610.pdf
Thank you to
our mentor Dr. Wang, team librarian Mr.
Kackley, Gemstone teachers Rebecca and
Courtenay, and expert Dr. Lo.
We will now open the floor for questions