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Capstone Projects

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

Scratch Baking vs. Premixed/Prepared Baking

Thu, 05/02/2019 - 16:55
Abstract: Can people tell the difference between completely scratch made baked goods, and those with premixed/prepared elements; and how does this play a role in decision making when opening and operating a small retail bakery business? This project was conducted to test premade dough and/or mixes against scratch recipes to see how any additional ingredients and preservatives may alter the final product. Both groups of baked goods were tested against one another and the differences in appearance, taste/texture, food cost, and labor cost were noted. A blind tasting was conducted to compare different samples of scratch baked and prepared item and feedback was gathered from participants for analysis. This was also to see if the participants could differentiate the two group of products without knowing the topic of the project. The profit margin was then calculated and analyzed to determine the use of the products selected in a retail bakery. Research was conducted on different components of opening and operating a small bakery business that could possibly be affected by choosing to use scratch baking vs. premixed/prepared elements. Using a combination of both may be an option. Research components also includes consistency, marketability and availability, in addition to food and labor costs.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Skyler Lyons

A Taste Of Place: How Terroir Effects Maple Syrup

Fri, 05/03/2019 - 15:35
Abstract: Production of maple syrup starts within the tree, acer saccharum. These trees, more commonly known as sugar maples, produces maple sap. Maple sap is then, through the boiling process, transformed into Maple syrup. A study was then performed to see if one could taste the difference in Maple syrup. This test proves that there is a difference in maple syrup from different regions. Terroir of maple syrup is then compared to terroir of other things, such as wine, and shows how one would go about tasting and describing the taste of Maple Syrup.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Charli Fowler

Can you tell the difference between Dietary Restricted desserts and their regular versions?

Mon, 05/06/2019 - 10:19
Abstract: Our question for Capstone was whether or not people could tell the difference between dietary restricted desserts and their regular versions. The restrictions we chose were Gluten Free, Sugar Free, Vegan, and Dairy Free. We physically tested and noted the differences in look, texture, taste, food cost, and labor. We conducted a blind taste test in the Old St. Regis open to the Faculty, Staff, and students of the PSC Community. People participating were able to see and taste and record their answers in a survey.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Victoria Schickedanz & Emma Stoddard

Natural Versus Artificial Food Coloring and Flavoring

Tue, 05/07/2019 - 01:12
Abstract: Natural Versus Artificial Food Coloring and Flavoring- Sampling natural and artificial dyes and flavorings side by side, to see which was preferred and if people could tell the difference.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kenadhe Howell

Cake Decorations and Weather Conditions

Wed, 05/08/2019 - 16:23
Abstract: What affects do weather conditions have on some common cake decorations.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Kalei Fenn

Ancient Breads in a Modern World

Thu, 05/09/2019 - 16:09
Abstract: Is is possible to take ancient breads and bring them up to today's modern tastes. I took three ancient breads (a roman bread, a medieval bread, and a Viking bread) and attempted to make a savory and sweet version of each that were up to today's modern and contemporary tastes. As well a providing historical research on the breads from each time period, and the earliest history of breads.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Jordan A. Perron

Bread Fermentation

Fri, 05/31/2019 - 15:11
Abstract: How does the length of fermentation time affects the flavor of bread? A look into the process of bread making and the steps of fermentation and how flavor is developed. An experiment using sourdough starters by making three over the course of the semester and baking bread from each starter in order to determine if the starter's age affects the flavor of the finished product.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons

Management Plan for Gopher Tortoise (Gopherus polyphemus) Populations in Georgia from 2019-2049

Sat, 04/27/2019 - 14:29
Abstract: Gopher tortoises (Gopherus polyphemus) are known for their elephantine hind feet and flattened, shovel-like forelimbs adapted for digging burrows. Burrows offer shelter from heat, fires, and predators, and serve as refugia for more than 350 other species including, the gopher frog (Lithobates capito), eastern diamondback rattlesnake (Crotalus adamanteus), burrowing owls (Athene cunicularia) and the endangered indigo snake (Drymarchon couperi). For this reason, gopher tortoises are considered a keystone species. Gopher tortoises are distributed throughout South Carolina, Georgia, Florida, Alabama, Louisiana, and Mississippi in the southeastern United States. Gopher tortoises are commonly found in upland habitats with well-drained sandy soils and diverse groundcover lacking understory hardwoods. Their diet consists of grass-like herbaceous plants, fruits and flowers such as prickly pear cactus (Opuntia), wild grape (Vitis vinifera), legumes (Fabaceae), dandelions (Taraxacum), and grass-leaved golden asters (Chrysopsis graminifolia). Ecological concerns threatening gopher tortoise populations include deforestation, habitat fragmentation, and disease. Sociocultural and economic threats to gopher tortoises include human consumption, illegal pet trade and habitat development. All these issues have been documented in Florida, where most research for this species has been conducted. The scope of this management plan focuses in Georgia where these threats are relevant and create concerns to gopher tortoise populations. The goal of this management plan is to increase and stabilize gopher tortoise populations in Georgia from 2019-2049. Objectives of this goal include: increase adult gopher tortoise survivorship by 6% in thirty years, increase gopher tortoise hatchling survivorship by 10% in thirty years and increase and preserve gopher tortoise habitat, by 20% in twenty years throughout the state of Georgia. Actions focus on promoting the increased survivorship of hatchling and adult gopher tortoises, and increasing habitat needed for their survival. Emphasis is placed on reducing adult road mortality, anthropogenic transmission of upper-respiratory tract disease (URTD), nest protection, implementing headstarting programs to reduce hatchling predation, and using conservation easements and periodic fire to increase longleaf pine habitat. If gopher tortoise populations continue to decline the ecosystem in which they inhabit will collapse due to their role as a keystone species. With proper management this species can have stable and sizable populations for the state of Georgia.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Courtney Cronk

Thirty-year Wild Yak (Bos mutus) Management Plan for the Chang Tang Reserve, China

Tue, 04/30/2019 - 09:10
Abstract: Wild yaks (Bos mutus) are the largest of thirteen ungulate species existing on the Tibetan Plateau in China. They are non-selective grazers and ruminants, which allows them to travel in herds of up to thousands of individuals and survive on relatively low-quality forage. Conservation issues of primary concern include resource competition with domestic ungulates, hybridization, poaching, trading, and the potential impacts of climate change (i.e. lower average snowfall and longer ice-free period). The shifting climate allows pastoralists to establish permanent residences and keep larger livestock herds, which reduces available habitat for wild yaks. This management plan aims to restore wild yak populations within the Chang Tang Reserve to the 1995 estimate of 15,000 mature individuals to allow local subsistence culture to proceed. Objectives to reach this goal include increasing the population of annually fertile females by 50% in fifteen years, increasing connectivity between the Reserve and other fragmented portions of wild yaks’ distribution in China by 25% within ten years, and increasing landowner cooperation in wild yak conservation efforts by at least 75% within ten years. To increase the population of annually fertile females, at least five peer-reviewed articles focused on population dynamics and stage-based resource requirements will be published. These will require aerial surveys and fecal analyses. Furthermore, a mixture of optimally nutritious food plants will be planted in high elevation plots. Corridors with suitable habitat will be established between existing fragments to increase habitat connectivity. Surveying locals will help managers to identify uncertainties and to understand public awareness and perceptions of conservation need. Educational forums with supplementary materials will be provided to ensure locals are equipped to cooperate and to mitigate potential management issues, such as domestic-wildlife interaction. Locals of all ages will be provided education to establish positive perspectives of wild yaks and management practices, thus increasing cooperation. The management actions could increase yak populations above the Reserve’s carrying capacity (̴ 85,000) but allowing subsistence use will keep populations below this threshold.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2019
File Attachments: ManagementPlan_WildYak.pdf
Authors: Audrey P. Emerson