Understanding food chemical stability for shelf life optimization

This project will investigate aspects of food chemical stability to achieve improved food quality and shelf life. The ultimate goal is a food supply that promotes healthy eating from high quality foods. Thespecific objectives of this project are:(1) To evaluate the effect of iron and light on rebaudioside A stability (2) To evaluate if other minerals (e.g., copper) affect photostability of rebaudioside A(3) To evaluate the effect of iron and light on thiamin stability(4) To evaluate the effect of iron and other metal ions on the stability of other food ingredients