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Capstone Projects

Short & Sweets Bakery

Mon, 12/02/2019 - 17:49
Abstract: For Capstone, we were to create a business plan for our future bakery. We were to establish a location for our future business, research the area and competition, design a menu, create a shift schedule and job descriptions, calculate expenses we would need to incur, and conduct an interview with an owner of a bakery that is similar to what we aspire our bakery to be one day. In addition, we were to choose a signature item which was featured in the A.P Smith's Bakery on campus for a week. Free samples were offered in return for completed surveys as a way for us to gather feedback about our product. The results, process, and problems that arose while preparing the signature item were then analyzed. Overall, Capstone allowed us to outline a plan of action that will help in our future endeavors to own a business.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Amanda Kern

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Jordan A. Perron

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Kenadhe Howell

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Victoria Schickedanz & Emma Stoddard

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Charli Fowler

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.
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Major: Baking Arts and Service Management
Year: 2019
Authors: Skyler Lyons

What Are the Differences in Trichome Density and Morphology Between Arabidopsis Lyrata Subsp. Lyrata Populations When Grown in A Northern Common Garden, Outside of Their Geographic Distribution?

Tue, 04/30/2019 - 15:23
Abstract: Trichomes are diverse among plants. There is evidence suggesting that environmental factors may influence these structures and their densities. Other evidence shows that weather may influence genetics and gene expression. Arabidopsis lyrata subsp. lyrata is a wild flower that is native to North America and Europe and has been extensively studied. Literature regarding Arabidopsis states that within the family and genus, there is evidence suggesting that trichomes can be either non-branched, twice branched or thrice branched. This study’s purpose was to analyze how trichome density, and morphology in Arabidopsis lyrata subsp. lyrata differs between populations when grown outside of the natural distribution limit. Four populations of Arabidopsis lyrata subsp. lyrata were studied based on latitude. After analyzing the outcomes, unexpectedly there are no major differences between the north and south populations; however, there are differences between the four populations. Based on the data gathered, it was determined that the population, North2 (07G) must be genetically different from the other three populations. The four populations were grown together in a common garden; thus, all variables were the same. The environment did not influence trichome density or morphology within the North2 population, therefore the structures were genetically pre-determined.
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Major: Biology
Year: 2019
File Attachments: Scarabaggio_A.docx
Authors: Amber My Scarabaggio

Distribution and Abundance of Larval Yellow Perch (Perca flavescens) in Lake St. Clair and the Lower St. Clair River, 2018

Mon, 12/02/2019 - 21:23
Abstract: Spatial and temporal dynamics of fish larvae play an important role in determining year-class strength due to variation in habitat quality and food resources that influence larval growth, development, and survival rates. Surveys conducted during the past decade in the St. Clair-Detroit River System have revealed a decline of yellow perch. Genetic and microchemistry analyses showed that these fish make a substantial contribution to the yellow perch stock in western Lake Erie. Our study examines the spatial and temporal distributions of larval yellow perch in Lake St. Clair and the lower St. Clair River to identify important spawning and nursery areas and other ecological factors influencing their early life history. We employed a lake-wide daytime sampling program in 2018 using paired bongo nets to sample pelagic larvae throughout 33 sample locations beginning in mid-March before yellow perch had hatched and continued through mid-July when larvae were absent from samples. Based on our spatial analysis results, Mitchell Bay and Anchor Bay appear as the primary regions for yellow perch spawning habitat and/or nursery grounds for larvae. It is difficult to conclude which factors are influencing the distribution of yellow perch the greatest, but submerged aquatic vegetation, water temperature and clarity likely influence yellow perch vital rates, based on our study. The results from this study give us a growing understanding of the ecological interactions underlying larval yellow perch and their habitat usage during their early life history.
Access: Yes
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Major: Fisheries and Wildlife Science
Year: 2019
Authors: Clara Lloyd, Robin DeBruyne, Taaja Tucker, Andrew Briggs, Jan-Michael Hessenauer, Todd Wills, Edward Roseman

Fish Community Structure with the Reestablishment of Beavers in Beaver Ponds in Smitty Creek Watershed

Tue, 05/07/2019 - 18:15
Abstract: This study is part of a long-term monitoring project, which looks into fish assemblages and the impact beaver reestablishment has on them. Beavers were abundant in 2006, but as of 2011 beavers had left the ponds to go somewhere else, and in this study there was clear signs of beaver presence. The study takes place in a series of continuous beaver ponds located within the Smitty Creek Watershed. Minnow traps were baited and set for 24 hours in order to catch a sample of fish from each pond. Results were compared to data from (2006 and 2011). This year’s data showed two new species of fish that haven’t been found in the beaver ponds before, Northern Pearl Dace (Margariscus nachtriebi) and Finescale Dace (Phoxinus neogaeus). Brook Trout individuals in the study were one lower in 2011, but many more Brook Trout were caught in 2006. Creek Chub have always composed the highest number of fishes. Finescale Dace and Redbelly Dace were found in low abundances.  
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Major: Fisheries and Wildlife Science
Year: 2019
Authors: Nicholas Shalayda