Theses from 2023
Theses from 2020
The Effect of Varying Environmental Conditions on the Performance of Triboelectric Generators, Andrea Fisher
Investigation of Consumer Acceptability of Beverages Through Automated Facial Expression Analysis and Overall Liking, Funan Jiang
Technique for the Determination of Migratable Primary Aromatic Amines Applied to Multi-Laminate Pouches Utilizing Polyurethane Adhesives, Ryan Frederick Ramey
Effect of Oxygen Scavenging Films and Modified Atmosphere on the Quality of Hot-Filled Freestone Peach Puree, Steven Skrypec
Determining Indicators of Successful Aging in a Population of Individuals Living in an Active-Living Community, Olivia Tant Trapp
Theses from 2019
Nutrition and Food Safety Literacy Status Among Food Pantry Supervisors and Volunteers in South Carolina, Catherine Elizabeth Harvey
Culinary Medicine: An Evaluation to Assess the Knowledge, Attitudes, Behaviors and Confidence of 1st Year Medical Students in a Culinary Medicine Teaching Kitchen, Lauren Elizabeth Vanderpool
Theses from 2018
The Effect of Hot Fill and Hold Processing on the Performance of Multilayer Packaging Films, Meredith Leigh Johnson
An Investigation of the Shelf Life of Cold Brew Coffee and the Influence of Extraction Temperature Using Chemical Microbial and Sensory Analysis, Samuel Nicholas Lopane
Analysis of Frozen Desserts using Low-Temperature Scanning Electron Microscopy (LT-SEM), Kinsey Elizabeth MacDonald
Theses from 2017
Persistence of Escherichia coli O157:H7 and Listeria monocytogenes on the Exterior of Common Packaging Materials, Duleeka Prasadani Kuruwita Arachchige
Pilot Study: Evaluating the Risk of Allergen Cross-Contact in Ice Cream Scoop Shop Dipper Wells, Lindsey Lake
Culinary Nutrition Camp; Healthy Lifestyles Cooking Like a Chef (HLCLC) Program: Implementation and Evaluation, Shannon Lynn Monnier Evers
Content Analysis of Spanish-language Materials Targeting Consumers with Information about Human Norovirus, Ana Romero Vega
Optimization of HPLC Detection of PMP Derivatives of Carbohydrates, Weizheng Wang
Theses from 2016
Examination of Health Related Practices and Knowledge That May Affect Blood Pressure in NCAA Division 1 Collegiate Football Players, Sarah Armstron
Effect of Irrigation Water on Growth and Physical Characteristics of Alfalfa (Medicago Sativa) and Mung Bean (Vigna Radiata) Sprouts, Kathryn Frances Cornelia Davis
Theses from 2015
Separation and Identification of Bioactive Compounds from Oplopanax horridus, Christina Nicole Bailey
CHEMICAL AND FUNCTIONAL PROPERTIES OF BROSIMUM ALICASTRUM SEED POWDER (MAYA NUT, RAMÓN NUT), Chad Thomas Carter
Development and Testing of Supplemental Materials for an Undergraduate Healthy Food Product Development Curriculum, Breanne Halteman
Use of Electrolyzed Water as a Topical Antimicrobial and Minimal Processing Technique for Fresh, Whole Peaches, Dylan Zachary Hopkins
Evaluation of Prevention and Control Strategies for Human Noroviruses in Long-Term Care Facilities in South Carolina, Lalani N. Jayasekara
Mathematical Properties that Influence Least Significant Change of Body Composition and Bone Mineral Density Measured by Dual Energy X-Ray Absorptiometry, Nadia Marie Ghassan Najm
Chemical Separation and Analyses of Bioactive Compounds in Chloroform Fraction of Oplopanax horridus (Devil's Club), Lauren Wiseman
Theses from 2014
IS IT CULTURALLY APPROPRIATE? EVALUATION EFFORTS FOR MEASURING THE CULTURAL APPROPRIATENESS IN NUTRITION EDUCATION PROGRAMS TARGETING THE HISPANIC POPULATION, Andrea Aguilar Corrales
EFFECT OF LOW AND HIGH MOLECULAR WEIGHTS WATER SOLUBLE CHITOSAN ON OXIDATION OF WHOLE MILK POWDER, Wesam Al-Jeddawi
The Effect of Gender and Status Difference on Saturated Fat Content of Entree Items Chosen by Elementary School-Aged Students, Annie Anderson
EFFECT OF BROMELAIN ON DUCK BREAST MEAT TENDERIZATION, Ahmet Buyukyavuz
Pilot Study of a Budget-Tailored Culinary Nutrition Education Program for Undergraduate Food Science Students, Dorothy Kerrison
Dietary Behaviors and Nutrition Intervention Preferences of Breast Cancer Survivors, Sherry A. Stokes
Hand Hygiene Promotion: An Essential Strategy for Preventing Foodborne Disease in Elementary Schools, Zhangqi Wang
FOOD, NUTRITION, CULINARY, AND PACKAGING SCIENCE UNDERGRADUATE RESEARCH, EXPERIENTIAL LEARNING, AND PRODUCT DEVELOPMENT FOCUSING ON CHILDHOOD NUTRITION, Alexandra Weeks
ANTIOXIDANT EFFECT OF PEACH SKIN EXTRACTS FROM 13 VARIETIES OF SOUTH CAROLINA GROWN PEACHES, Yueyuan Zhang
Theses from 2013
BACTERIAL RECOVERY, TRANSFER TO HANDS AND SURVIVAL ON RESTAURANT MENUS, Ibtehal Alsallaiy
INFLUENCE OF COMPOST PARTICLE SIZE ON PATHOGEN SURVIVAL UNDER GREENHOUSE CONDITION, Junshu Diao
ANALYSES OF MULTIVITAMINS IN NUTRACEUTICALS BY REVERSE PHASE HPLC WITH DAD, ELSD AND MS, Hsiang-chi Huang
Development of HPLC methods for the determination of water-soluble vitamins in pharmaceuticals and fortified food products, Hung Khiem Trang
Theses from 2012
ASSOCIATION BETWEEN NUTRITION AND COGNITIVE FUNCTION IN COSTA RICAN OLDER ADULTS, Maria Aragon
ASSESSMENT OF VIABILITY OF PROBIOTIC BACTERIA IN NON DAIRY FOOD MATRICES UNDER REFRIGERATION STORAGE, Muthu Dharmasena
EXTRACTION AND IDENTIFICATION OF VOLATILE CONSTITUENTS OF OPLOPANAX HORRIDUS , Gregory Jones
Effect of temperature on sensing intensity of basic tastes: sweet, salty and sour, Keri Lipscomb
ANALYSIS OF THE RELATIONSHIP BETWEEN SWEETENER PROPERTIES AND VARIATIONS IN BOTH FUNCTIONALITY AND FINAL PRODUCT CHARACTERISTICS, Danielle Lynn
PROCURING AND TRACING PRODUCE FROM SMALL- AND MEDIUM- SCALE FARMERS FOR USE IN INSTITUTIONAL FOODSERVICE OPERATIONS IN NC, SC AND GA, Anita Nunnelley
Factors Affecting the Production of Concentrated Blue Cheese Flavorings, Jason Raines
DEVELOPING VALUE-ADDED PEPTIDE ANTIOXIDANTS FROM RENDERING PRODUCTS, Xiaoting Xing
Theses from 2011
THE FOOD WASTE MANAGEMENT SYSTEM IN A SOUTHEASTERN HOSPITAL, Amal Habadi
Use of the Health Belief Model to Assess Hand Hygiene Knowledge, Perceptions, and Practices of Saudi Students Studying in the U.S., Najla Khateeb
THERMAL DESTRUCTION OF GEOBACILLUS STEAROTHERMOPHILUS IN RENDERED ANIMAL CO-PRODUCTS, Yubo Zhang
Theses from 2010
EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF ESCHERICHIA COLI AND SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS, Byron Chaves-elizondo
Effects of Common Culinary Cooking Techniques on the Antioxidants in Collard Greens, Alexander Clifford
Evaluation of Health and Diabetes Knowledge of CU4Health Participants by Food Frequency Questionnaire and Michigan Diabetes Knowledge Test, Peter Mukwevho
EFFECT OF REFRIGERATED VACUUM STORAGE ON THE SHELF LIFE OF COMINGLED BROCCOLI, CAULIFLOWER, AND CARROTS, Ashley Spokowski
Chemical Composition and Antioxidant Properties of Maya nut (Brosimum alicastrum), Hatice kubra Tokpunar
Shelf life studies on processed peaches, Divija Unhale
Modified Method for the Microbial Enumeration of High Fat Foods, Robert Valerio
Theses from 2009
Consumer Preferences: The Role of Food Emotions in Food Choice, Jessica Glass
RELATIONSHIP BETWEEN TIME OF EATING AND INJURIES IN STUDENT ATHLETES, Yasuaki Okawa
Bacterial transfer from mouth to different utensils and from utensils to food, Chaitali Purohit
EFFECT OF OSCILLATING AND STATIC RETORT THERMAL PROCESSING TECHNOLOGY USING AN INSTITUTIONAL SIZE POUCH, Judith Trevino
COOKING WITH A CHEF: A CULINARY NUTRITION INTERVENTION FOR COLLEGE AGED STUDENTS, Andrew Warmin
Theses from 2008
Examination of pre-diabetes and diabetes perceptions and knowledge using focus groups, Caroline Carter
ASSESSMENT OF A PILOT NUTRITION EDUCATION PROGRAM FOR HISPANIC YOUTH AND THEIR PARENTS, Maria Rossi
Theses from 2007
PHYSIOCHEMICAL PROPERTIES AND BIOACTIVITIES OF TEA SEED (Camellia oleifera) OIL, Yen-hui Chen
The Prevalence of Disordered Eating Among Varsity Collegiate Female Athletes, Lindsey Clarke
EFFECT OF THE CO2 GRINDING ON MODIFIED ATMOSPHERE AND COLOR SHELF LIFE OF GROUND BEEF, Sofiane Ghris
Almond Skins as a Natural Antioxidant, Heather Johnson
DEVELOPMENT AND EVALUATION OF INSTRUMENTS TO , Patricia Michaud
Theses from 2006
THE HEALTH AND NUTRITION OF MIGRANT FARM WORKERS IN SOUTH CAROLINA, Abel Caballero
CHILD FEEDING PRACTICES AND NUTRITION EDUCATION NEEDS OF THE LATINO POPULATION IN SOUTH CAROLINA, Claire Kirkpatrick
Heat inactivation of thermo-resistant bacteria isolated from poultry offal, Lina Ramirez-Lopez
COMPARISON OF BIOACTIVITIES AND COMPOSITION OF CURCUMIN-FREE TURMERIC (CURCUMA LONGA L.) OILS FROM DIFFERENT SOURCES, Yongxiang Yu