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Capstone Projects

Umami

Sat, 04/17/2021 - 08:19
Abstract: Since the beginning of humanity, our kind has been curious on how to create stimulatingly interesting cuisine. At earlier nomadic times and even before our ancestors savored parts of animals, plants and beverages such as alcohol. But why? This is the question we will analyze in depth in hopes to contribute a deep understanding of our complex sense of flavor. We know that we have taste senses. These include sweet, salty, sour and bitter. It is often that professionals and home cooks try to pair sweet and salty, sour and bitter and other combinations to create dimension and interest in varying foods. For example, sweet and sour chicken. Or take sour patch kids, bitter and sour. For some reason, these combinations keep us craving more. We begin discovering and learning how to taste at an early age deciding which foods are tasty and which foods aren’t so delicious. But how? How do we just know what is good and what isn’t good? The answer is we begin the process with learning that milk is good for us. Yes, this process begins as soon as an infant feeds off their mother in the form of breast milk. This is the beginning of us deciding between flavors we like and even deeper, know are nutritious or not so nutritious. The Pharmaceutical Journal writes “Their first neurological inputs come from molecular receptors for specific molecules in milk. A baby’s expression of taste is therefore a perceptual experience of nutrients and other chemicals”. There are receptors that line all the digestive track starting at the tongue, working down into the throat, the stomach and to the colon. Humans are said to have a digestive advantage because our mouths contain “multiple copy polymorphism of the salivary amylase gene” (Michie). Amylase is mainly created by the pancreas and salivary glands. The job of amylase is to break down starch molecules. This process turns complex carbohydrates into simple sugars that can be used as energy in the body (Akinfemiwa). It is suggested that because the human race has an innate ability to digest these starches earlier, we develop a sweet taste when consuming starches. From this early discovery we tend to crave sweeter foods and sources of nutrition when we’re younger in the form of higher sugar content and glutamate.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
File Attachments: Umami Paper Library.docx
Authors: Colby D. Moore
Fri, 05/08/2020 - 13:48
Abstract: Information about Umami
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
Authors: By: Vera Fatta

Plant-Based Capstone

Sun, 04/18/2021 - 20:10
Abstract: Plant-based options have been around for centuries. Although it has been a very slow rise in popularity, until now. It seems like this day and age everyone is looking for a healthier alternative and with that being said. Having a diet that is derived from plant-based products have been a huge go-to. “In the 1980s, Dr. T. Colin Campbell introduced the world of nutrition science to the term “plant-based diet” to define a low fat, high fiber, vegetable-based diet that focused on health and not ethics (healthline) There are so many options available within the markets and so many products to choose from whether that be a lentil salad or even tofu bacon. There is so many things that have been created and that have been lifted because of the plant-based movements. Many people are starting to realize how big of an impact the plant-based movement has had on other people and it then causes those people that see the successes of other to want to try it out for themselves. This movement even dates back to our early ancestors. It has been a practice that has always been talked about and in fact has been a huge factor in other countries diets because of what is available to them and their beliefs that they have within religion. There is just so much history behind these plant-based diets. There are so many different diets to choose from at that. It’s not just one strict diet where you can only eat plants. People have the availability to also eat fish, legumes, and so many other options to ensure that they get all the key nutrients to ensure their bodies perform the way they should. You can even see star athletes starting to follow the trend of going to a plant-based diet and trying to determine how they perform without having to use animal products to recover from their training sessions. There are many chef’s around the area that see the true qualities of going plant-based because they get the chance to work with all this amazing produce and see the true beauty behind the movement. You also see many restaurants, fast food chains and many other business’s that are starting to follow this trend because they know that it is going to be a big part of our lives here in the continuing future. These plant-based diets are just going to continue to grow larger and larger. Just like it has throughout history, with all the traditions within different cultures and religious ceremonies. This trend is on an uphill spiral and I don’t see it stopping anytime soon.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
Authors: Cody Young

Cultural eutrophication of Lower Saint Regis Lake using diatoms and organic content as indicators of eutrophication.

Tue, 04/28/2020 - 12:06
Abstract: Cultural eutrophication can greatly affect water quality, leading to algae blooms and can affect fish communities. Throughout the history of Paul Smith’s Hotel and College, development along Lower St. Regis lake has led to increases in eutrophic conditions, which has detrimental effects on water quality. In this study, a sediment core from Lower St. Regis Lake was analyzed to determine when past eutrophication events occurred. This was accomplished using species counts of diatoms from every 1.0 cm of sediment. The relative abundance of diatom species such as Tabellaria flocculosa, Asterionella formosa, and Fragilaria crotonensis were used as indicators of more eutrophic conditions. Loss on ignition (LOI) was also used to measure the organic content in the sediment at increments of 0.5 cm. The higher percent lost on ignition indicates higher productivity in the lake and more eutrophic conditions. Some samples from the sediment core were also dated using lead-210 to create a timeline that could be compared to known dates of events occurring along the lake that could have affected the trophic status of Lower St. Regis Lake. There was a sudden spike in the relative abundance of F. crotonensis and an increase in organic content at a depth of 20 cm in the core, indicating that conditions became more eutrophic. Based on the lead-210 dates, this spike in F. crotonensis and organic content occurred between 1898 and 1908, when development around the lake was increasing and Paul Smith’s Hotel added indoor plumbing with poor wastewater treatment practices.
Access: Yes
Literary Rights: Off
Major: Biology
Year: 2020
File Attachments: Capstone_0.docx
Authors: Lydia Harvey

Fusion Confusion

Wed, 05/06/2020 - 10:27
Abstract: Fusion cuisine is confusing is a statement and a question. The question half of it is a double-edged answer. Fusion is in itself simple but, when applying it to food, the idea can get muddled. To fully understand the meaning of this we will have to take a deeper look at the history behind food itself. Afterall knowledge is to be built on a strong foundation, much like food.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Capstone Profolio.docx
Authors: Shawna Gomez

Vegetarian and Plant-Based Food

Tue, 05/05/2020 - 10:01
Abstract: Serving Vegetarian and Plant-Based food in a Restaurant
Access: Yes
Literary Rights: Off
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Finished Capstone .docx
Authors: Abigayle Brietzke

Food Sustainability

Sun, 05/03/2020 - 22:50
Abstract: The purpose of my research was to find and use the various methods of food sustainability. That meant participating in the local farmers market and getting to know the community and sustainable practices. This research also gave me the chance to look at different cultures and practice of whole animal cooking, how they give back to their environment. This became more than just putting food on the plate, it's about how we get it there and what was done to accomplish that. What can we do in a modern era to keep sustainability alive and keep our stomachs full? Hopefully I was able to line out the few suggestions in my paper.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2020
File Attachments: Joe's Research Paper.docx
Authors: Joseph Martin

Black Ash Seed Management: A Potential Partnership Project

Tue, 05/12/2020 - 09:06
Abstract: The Emerald Ash Borer beetle is currently decimating Black Ash populations, which is making the species increasingly difficult to find. With the Black Ash species becoming increasingly rare, some management plans have been created to protect the remaining populations of this species. The Akwesasne Mohawk Tribe has a management plan in place that is not only trying to protect the remaining Black Ash but is also harvesting their seeds and growing new trees. Partnering with the Akwesasne Mohawk Tribe to grow Black Ash Trees would be a massive step in the fight to keep this species alive. My research will analyze the challenges and possibilities associated with entering into a partnership with the Akwesasne Mohawk Tribe in a joint effort to secure the Black Ash’s future survival.
Access: Yes
Literary Rights: On
Major: Environmental Studies
Year: 2020
Authors: Joel Caruso

Financial and Marketing Research for Alumni Campground

Sat, 05/09/2020 - 11:52
Abstract: The purpose of this capstone was to look at the financial plan for the Alumni Campground and make suggestions for marketing. Through interviews, surveys, and other research on the campground, we were able to see who uses the campground and areas of improvement for the physical site and marketing. Our recommendations are to help the campground prosper in the future
Access: Yes
Literary Rights: Off
Major: Environmental Studies, Natural Resources Conservation and Management
Year: 2020
File Attachments: Capstone Essay.docx
Authors: Margret Montag, Dallas Olsen

south island kaka managment plan

Mon, 05/04/2020 - 22:29
Abstract: The south island kaka (Nestor meridionalis meridionalis) is a large olive brown parrot endemic to the low to mid elevation forests of New Zealand. Their historic range spanned all 3 large islands and many of the smaller offshore islands as well. Unfortunate in the past century human involvement has caused these birds to be listed by the IUCN. In 1988 they were listed as near threatened with a continual decreasing population leaving them as endanger with less than 1000 individuals left in the wild in 2019 with a thin fragmented forest prone to die back and full of invasive species. To combat this, we have come up with a management plan to restore a 1000 acre plot of land on Stewart Island west of Half Moon Bay where their historic population was estimated to be the most concentrated on the island. To do this we plan on removing invasive white-tailed deer by using the local hunters to decrease their population supplemented with contraceptive bait piles to decrease their fecundity. On this plot we will manage and monitor the growth of this forest to help it develop into an even aged stand that is less prone to die off and with high productivity that is suitable breeding ground for south island kaka. After 50 years of managing for native plant species and trapping and poisoning of invasive mammals such as stoats, rats and bush tailed possum most if not all invasive will be removed. We will then release 100 kaka into the management area. We will monitor their movement and use of the habitat to better protect them from invasive species in hope to increase their survival closer to their historical percentages (90%). Once this is accomplished we will continue to monitor the area until their population becomes stable and no sign of invasive mammals are impacting their survivability.
Access: No
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2020
File Attachments: The Author has selected not to publish this complete work.
Authors: Keith Ahrens