Innovative image analysis applications for graduate and undergraduate biotechnology and food science classes

AGUDELO-LAVERDE, MARCELA; SANTAGAPITA, PATRICIO R.; FARRONI, ABEL; BUERA, M. PILAR

Milan

Conferencia; 2nd International ISEKI_Food Conference; 2011

ISEKI_FOOD

The use of image analysis is an innovative approach for studying the dynamics of physico-chemical changes and, thus, shelf-life of food products during processing and storage. Image analysis experiment, which involves the use of several tools of easy acquisition and implementation, enhance student learning. Transfer the knowledge on biomaterials properties, acquired through research, employing image analysis in undergraduate and graduate food science and biotechnology courses (School of Exact and Natural Sciences of the University of Buenos Aires). Knowledge transfer was carried out through the organization of theoretical and practical classes. The practices included problems and lab experimental work, which were designed based on the latest investigations conducted by the group. Changes of color and structure were evaluated by a standardized computer vision system, which allows following their changes produced by temperature, aging, storage time, and humidity. Color parameters were obtained in RGB space and were later converted in other color spaces using an on-line and free software color converter (http://colorpro.com/info/tools/convert.htm#TOP) in order to compare our measurement in the CIELAB scale parameters, which is the most widely used in food science. Structural collapse, shrinkage, size distribution and circularity were studied in food samples slices and seeds by image analysis through the assistance of ImageJ software (link). Through the use of image analysis procedure the students are able to have a new perspective of the dynamics of changes occurring during food and biomaterials processing or/and storage providing them useful and innovative tools to analyze food stability. Reciprocal interactions between research community and higher education, which can only be conduced when professors are involved in research activities, are important to promote an integral professional development improving students’ possibilities to become part of the workforce in food and biotechnology industries.