Graduate Student Takes First Prize

Carol Pow Sang with Professor Harmit Singh

Carol Pow Sang, a graduate student in nutrition and food science, took first prize in a poster competition this summer.

The competition was held during the International Food Chemistry and Hydrocolloids conference in Toronto, this past August.

Sang's presentation was entitled "Investigation of changes in anthocyanins during sulfite treatment." Anthocyanins are used as natural food colors but are limited because of heat sensitivity. They also react to sulfites and lose their color. 

Her research explored the reactions in natural food color samples, including red cabbage, grape juice concentrate, grape skin, and elderberry. Her findings suggest that the anthocyanins in grape juice and grape skins are less reactive to sulfites than elderberries and red cabbage.

Sang is a graduate research assistant and one of Professor Harmit Singh’s students. 

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