Upward Bound Math & Science Summer STEM Academy
Upward Bound is a federally funded program designed to assist students from low-income families and first generation students in recognizing their academic potential and cultivating interest in STEM professions through hands-on experience. The Upward Bound Math & Science Summer STEM Academy allows students the opportunity to conduct research projects with faculty and student mentors. Charlene served as a graduate student mentor for two summers, designing the curriculum and working with the students in the lab.
Summer 2015
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Project: "Whats Up With Gluten?" - An Investigation of the Impact of Gluten on Bread Quality
Three young women from the Harrisburg and Pittsburg areas investigated the impact of gluten formation on bread quality and formulated gluten-free breads using flours from different grains. Students employed a variety of laboratory techniques including colorimetry and texture analysis to assess the impact of these grains on texture, volume and taste compared to a wheat bread control. The students presented their results at a research symposium and were awarded first place in the College of Agricultural Sciences Division. |
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Read a news release about this program from Texture Technologies here.
Summer 2016
Project: "Flavanols vs. Flavor" - Balancing Health Benefits with Consumer Acceptance in Chocolate Production
Three high school students from the Reading and Harrisburg areas were tasked with developing a chocolate bar that had enhanced health benefits but still satisfied consumers. After learning about the primary components of chocolate and taking a tour of The Hershey Company's product development facility in Hershey, PA, the students got to work in Penn State's pilot plant, making 5 kg of chocolate barssupplemented with varying levels of a high-flavanol cocoa powder. During this process, students learned about GMPs and food safety, as well as technical information about chocolate production including refining, conching and tempering. They analyzed the chocolate bars for potential health benefits by performing the Folin-Ciocalteu assay for total polyphenols and measured the inhibitory activity of chocolate bar extracts on phospholipase, an enzyme necessary for fat digestion. Finally, they gave their chocolate a sensory panel, asking them to rank each chocolate bar for liking of attributes including sweetness, bitterness, cocoa flavor and appearance.
Three high school students from the Reading and Harrisburg areas were tasked with developing a chocolate bar that had enhanced health benefits but still satisfied consumers. After learning about the primary components of chocolate and taking a tour of The Hershey Company's product development facility in Hershey, PA, the students got to work in Penn State's pilot plant, making 5 kg of chocolate barssupplemented with varying levels of a high-flavanol cocoa powder. During this process, students learned about GMPs and food safety, as well as technical information about chocolate production including refining, conching and tempering. They analyzed the chocolate bars for potential health benefits by performing the Folin-Ciocalteu assay for total polyphenols and measured the inhibitory activity of chocolate bar extracts on phospholipase, an enzyme necessary for fat digestion. Finally, they gave their chocolate a sensory panel, asking them to rank each chocolate bar for liking of attributes including sweetness, bitterness, cocoa flavor and appearance.
Read more about this summer research project here.
