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Capstone Projects

A Study of Pure and Artificial Maple Syrup Production

Sun, 05/08/2016 - 22:40
Abstract: Many people claim that they can tell the difference between pure and artificial maple syrup. However, pure and artificial maple syrup are made through two completely different processes. Through the method of a blind taste test, I want to answer the question whether or not consumers can in fact tell the difference between pure and artificial maple syrup when both served as is or baked into products through a catered breakfast. At the catered breakfast the following dishes were served: maple glazed doughnuts, breakfast casserole, sausage gravy and biscuits, pancakes with maple butter and maple syrup, vanilla and maple yogurt, and sliced fruit. There were two options to choose from for the maple glazed doughnuts, maple butter, maple syrup, and maple yogurts. One choice was made with pure maple syrup, the second choice was made with artificial maple syrup; the consumers did not know which option was made with which maple syrup. At the end of the breakfast, I asked each guest to complete a survey that would let me know which option they believed to be made with the pure maple syrup and which option they believed to be made with the artificial maple syrup.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Final Written Paper.pdf
Authors: Amanda Gail Wetter

Do consumers prefer American ice cream opposed to international ice cream?

Thu, 05/12/2016 - 18:10
Abstract: Do people tend to pick American flavors of ice cream or international flavors of ice cream? I did a study trying to answer this question. I used a survey to develop results and learn information about ice cream and other frozen desserts. By making ice cream from different countries, I was able to answer my questions. Through research and holding an event, I retained information to tell me if consumers prefer American or international flavors of ice cream.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2016
File Attachments: Capstone paper.doc
Authors: Abigail Pinault

Global Cuisine; Italy

Rooted Education: learning from aquaponics

Sat, 04/30/2016 - 15:02
Abstract: Aquaponics is the integration of soil-less agriculture (hydroponics) within closed-loop aquaculture systems to reduce the toxic accumulation of nutrient waste from aquatic animals. Bacteria naturally establish to purify water by oxidizing the ammonia secreted by fish, which reduces the toxicity of effluent while creating a usable nitrogen source for plants. The conversion of ammonia and nitrite into nitrate by living bacteria communities is called a biological filter, or biofiltration (FAO 2014). Aquaponics would not be possible without biofiltration; the slightest amount of ammonia would be fatally toxic to fish, and plants wouldn't receive the nitrates they need to grow. There are unique opportunities offered by an aquaponics system to learn about ecological and human communities. 1.1. Aquaponics enables users to grow fish and agricultural plants with limited space and resource use (water, soil, and time). This enables an aquaponics user to invest less physical energy and time into expanding sustainable food resources for their household use. 1.2. A small aquaponics system could promote cultural values of self-sufficiency, energy consciousness, and connection to food systems. It could inspire individual efforts to produce food for one’s household, to build healthier and more resilient systems, and a greater appreciation for farming. Therefore, this project aims to actualize a mobile and functional aquaponics system for the educational benefit of the Paul Smith's College community. I will provide the background knowledge needed to maintain an aquaponics system, as well as describe the general concept of aquaponics design.
Access: No
Literary Rights: On
Major: Environmental Sciences, Natural Resources Sustainability Studies
Year: 2016
File Attachments: The Author has selected not to publish this complete work.
Authors: Brian Jason Kohan

Management Plan for Roseate Spoonbills (Platalea ajaja) in the Everglades National Park

Thu, 05/05/2016 - 14:04
Abstract: This is a management plan for the roseate spoonbill (Platalea ajaja) in the Everglades National Park.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2016
Authors: Michael Campbell

Conservation and Management of the Pine Barrens Treefrog (Hyla andersonii) in New Jersey

Fri, 05/06/2016 - 08:54
Abstract: The Pine Barrens Treefrog (Hyla andersonii) is a medium-sized frog found in 3 disjunct populations on the east coast of the United States. The three populations are found in the sandhills of North and South Carolina, Florida panhandle and the main hub of the three populations is in southern New Jersey. They inhabit many wetland areas, including Atlantic white-cedar swamps, pitch pine lowlands and herbaceous wetlands. Preferred breeding habitat is very acidic ponds surrounded by early-successional vegetation, wetlands and seepage bogs with a high vegetative cover along edge of ponds. The IUCN has this species listed as near threatened due to its distribution being less than 20,000 km2. New Jersey currently has them listed as threatened due to critical habitat loss and degradation due to development. Populations seem to be relatively stable for the short term but their populations could decline 30%-50% in the long term. Compounding these issues management of this species may be ineffective due to a lack of knowledge on non-breeding distributions of adults from breeding ponds as well as survival rates at each of its life stages. This plan proposes 5 objectives to help stabilize the population in New Jersey Pine Barrens. These objectives include: conserving and restoring critical habitat and improving ecological knowledge.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2016
Authors: Brandan Aschmutat

Management and Conservation of Black Footed Cats in Southern Africa

Fri, 05/06/2016 - 15:19
Abstract: The black-footed Cat (Felis nigripes) is endemic to southern Africa and is the smallest sub-Saharan cat. The Population as it is now is less than 10,000 breeding pairs in the wild. Human influence on the cat’s habitat and food sources have been the main cause for the decline of its population. Farmers are setting traps for larger predators that are killing the Black Footed cat unintentionally, while at the same time farmer’s pest control are killing off part of their food sources. Through regulation and control these methods could be phased out and replaced with better options. If the survivorship of adult black-footed cats could be raised by 5% over 10 years the population would go from declining to a steady increase (fig 2). This increase in population would help the species get to a point where it could be removed from the INCU Red List.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2016
Authors: Melissa Harris
Fri, 05/06/2016 - 15:19
Abstract: The black-footed Cat (Felis nigripes) is endemic to southern Africa and is the smallest sub-Saharan cat. The Population as it is now is less than 10,000 breeding pairs in the wild. Human influence on the cat’s habitat and food sources have been the main cause for the decline of its population. Farmers are setting traps for larger predators that are killing the Black Footed cat unintentionally, while at the same time farmer’s pest control are killing off part of their food sources. Through regulation and control these methods could be phased out and replaced with better options. If the survivorship of adult black-footed cats could be raised by 5% over 10 years the population would go from declining to a steady increase (fig 2). This increase in population would help the species get to a point where it could be removed from the INCU Red List.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2016
Authors: Melissa Harris

Flight of 5 Food Truck Company

Tue, 04/26/2016 - 10:16
Abstract: The Flight of Five Food Truck Company is run by Catherine Bergman and her colleague Malik Pryce. They are both hard working and determined business workers. Catherine Bergman has her degree in Food Service and Beverage Management and Culinary Arts and Malik Pryce has worked in many restaurants where he has been on his way into a management position and has been working with Catherine since 2015. The Flight of Five Food Truck Company is located and run in Lockport New York. Where weIt has a plan on selling items named after local colleges’ and universities’ names and mascots. The Flight of Five Food Truck Company is named after the 5 five locks on the Erie Canal, we and this company wanted to have a historical tie in to our business and the town.
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
File Attachments: Flight of FIve final.docx
Authors: Catherine Bergman

Pair and Compare Capstone

Thu, 04/28/2016 - 13:15
Abstract: Pair and Compare is a business concept that came from the culmination of a four year degree in Food Service and Beverage Management at Paul Smiths College. This capstone is broken into two parts. The first is a wine/tea tasting and food pairing prototype event that showcased possible pairings to collect data. The second part is to use the data and research to determine if a viable and profitable business similar to this event can be realized
Access: Yes
Literary Rights: On
Major: Food Service and Beverage Management
Year: 2016
Authors: Nicholas Komninos