Aim: Research on corncob polysaccharide (CP) molecular information and structure property.
Methods: CP structure and domain is analyzed by ion-HPLC, HPGPC, UV-spectra and infrared spectra withorigin software and special database.
Results: 1 Purified CP obtains two refined components, named CP-I (272.49kDa) and CP-II (267.43kDa), respectively.
2 CP-I is composed of five monosaccharides, including three pentoses and two hexoses, D-glucose was up to 79.27%. CP-II consists of seven monosaccharides, containing three pentoses and four hexoses. D-mannose is 38.90% and D-glucose was 20.25% .
3 The carbon chain of CP-I and CP-II is mainly linked by 1-4 glycosides bond (GB) and fewer 1-6 GB. The characteristics region of infrared spectrums appeares typical absorption peaks of polysaccharides in CP-I and CP-II, such as O-H and C-H groups with pyranoses. These the basic unit (pyranose) can be ringed pentose (C1-C4 loop) or hexose (C1-C5 loop) in polysaccharides. When their fingerprint region is by Gauss Integrals, it is found that the advanced structures of CP-I and CP-II contain two GBs, α- and β-GBs, but α-GBs mainly.
Conclusions
CP has the special complex structure, glycon composition with viscosity and extension properties.
These structural information support CP special bio-functions for weight lost, fat reducing and intestine health.

Lactic acid bacteria fermented bread has a broad application. This paper used Lactobacillus plantarum and Lactobacillus casei as lactic acid bacteria as starter cultures to prepare bread by co-fermentation with yeast. By measuring the pH value of dough and bread, titration acidity, amino acid nitrogen content, and sensory score of bread to determine the technological conditions of fermented bread with lactic acid bacteria.
The results showed that the pH value of L. plantarum+L. casei starter culture reached 4.42 at 16 h, and the viable bacteria number was close to 109 cfu/mL, which proved significantly higher than the number of viable bacteria in the single starter group. L. plantarum+L. casei starter culture was superior to mono-microbial starter culture in improving titrating acidity and promoting proteolysis. The dough with the addition of L. plantarum+L. casei (0%, 10%, 15%, 20%, 25%, 30%, 40%) m/v were fermented. When the starter culture amount was 25% (m/v), a maximum amino acid nitrogen content of 37 mg/100g, which showed the best fermentation effect. Therefore, 25% (m/v) L. plantarum+L. casei starter culture was selected in the optimization of bread fermentation process. This study provides the application research foundation for developing lactic acid bacteria starter and optimizing bread technology.

Introduction: The Japanese government has promoted food education, through the Shokuiku (Food Education) Basic Act which started in 2005. We are now facing not only health problems but also societal issues such as food waste and poor self-sufficiency. The concept of food literacy has become more important to practice healthy and sustainable eating in the world. Our research objective is to assess young adults’ food literacy for verifying the contents of food literacy which should be cultivated through food education.
Methods: An original questionnaire which contained 34 items was distributed and 195 university students answered between June and July 2023.
Findings: More than 70% of the students answered that they washed hands before eating and cooking. Also, they paid attention to table manners and enjoyed meals with family and friends. More than 80% of them sorted food containers, bottles and cans for recycling. However, more than 70% of them seldom bought foods which were produced by sustainable means such as fare-trade and eco-friendly agriculture.
Conclusions: The students would value some aspects of eating such as sanitation and communication. Food education would be necessary to promote food selection which might effect on not only our health but also sustainable production.

Introduction: Food insecurity is an emerging issue, even in welfare states. Food banks contribute to the reduction of food insecurity. Approximately 2 million people in Germany rely on their food aid. Despite being regarded as a solution to combat food insecurity in societal discourse, the perspective of individuals affected by food insecurity remains largely unknown. Therefore, the aim of the survey was to ascertain the viewpoints of affected individuals regarding food bannks.
Method: A secondary analysis was conducted using semi-structured qualitative interviews with individuals living in economically deprived households (n = 17). Participants were recruited from Hesse, Germany. Findings will be discussed against the background of societal discourses on food banks.
Findings: The participants are affected by food insecurity. However, the use of food banks is perceived differently. On one hand, Tafel is seen as useful for people with urgent needs; on the other hand, support from Tafel is viewed critically. Some people who require assistance feel ashamed to turn to Tafel. Other interviewees mention that waiting lists or access authorizations are problematic.
Conclusions: Findings underline the need for additional support for people affected by food insecurity. Qualitative interviews provide a more comprehensive understanding and help identify specific needs.

Nearly 1 in 4 households in the United States are food insecure and federally funded nutrition education is one method to help low-income families learn to eat healthy on a limited budget. Each year, the University of Tennessee Family and Consumer Sciences (UT FCS) department provides nutrition education classes for over 20,000 people and reaches over 1 million people through social marketing messages. This session will include lessons learned from UT FCS nutrition education programs that address food insecurity issues through multilevel interventions including direct education, social marketing, and policy, systems and environmental changes. Through real world case studies, attendees will learn effective methods for teaching food resource management skills like budgeting, shopping and meal preparation; how to develop, test and implement compelling social media messages that address food insecurity; and how to work with community organizations and coalitions to identify and promote food assistance resources. In Tennessee, these interventions result in over half of participants eating more fruit and vegetables and saving hundreds in annual food budgets. Home economics with an emphasis on nutrition creates significant behavior changes in individuals and ultimately prevents disease, reduces healthcare costs, and promotes food security.

This study investigates the potential for museum education to address food and nutrition to complement formal education. The aim is to improve food literacy and foster an appreciation for cultural heritage among children and adults.

The literature researched focuses on museum activities related to food and nutrition, both locally and internationally, to inform the development of an educational museum programme that primarily aligns with the Home Economics curriculum but is also cross-curricular. Data was first collected through an online survey to discover the general public's views on museums. Secondly, interviews were conducted with two museum professionals from different fields. These helped to obtain enhanced knowledge for developing an educational museum programme on food and nutrition, with workshops for adults and students. Focus groups were conducted to gather feedback on the program's success.

The results demonstrated that the workshops could be a valuable tool to increase visitor engagement in museums, both for school children and adults, showing an appreciation for lost traditions and our culinary heritage. Such educational museum programmes can be incorporated into the school curriculum, with subjects such as Home Economics. Hence, this study highlights the growing importance of museums in modern society to food literacy.