Plant-based foods are a hot topic not only in the grocery store but also among food science professionals. Esther VanOverbeke, a junior at Waverly High School, took on the challenging topic for her FFA agriscience fair project and was able to bring home a national gold medal.

Her project was about perceptions that food-safety Extension professionals had on plant-based products, ground beef and meat alternatives. Following the chain of communication to consumers, VanOverbeke decided to send out surveys to Extension professionals who specialize in food safety.

“The best way to reach consumers is to go to people whose entire job is to get connected with consumers,” VanOverbeke says. “I developed a survey not only asking, ‘What do you think about some of these issues?’ but also finding out what information they need and what interest level their consumers have on this topic as well.”

VanOverbeke found that there is a knowledge gap between the science of these food products and the consumer’s perception.

A deeper dive into food science

One big misconception that she found through this study is that not all of those surveyed were able to give the correct cooking temperature for these products.

“When I asked for them to identify the proper cooking temperature of four products — ground beef burgers, beef steak, chicken breast and Impossible Burger — 25% were able to tell me the cooking temperatures on the label for the Impossible Burger,” VanOverbeke says.

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As some people have not tried this meat alternative food product, there may have been a reason for their lack of knowledge. However, only 50% of those surveyed were able to correctly identify the cooking temperature of the beef products.

Throughout the entire research study, VanOverbeke worked with Extension professionals at the University of Nebraska-Lincoln and at Iowa State University. Here, they were able to help her get the surveys out to those food science professionals across the north-central region.  

“This research is really impactful because I was able to see that this information is needed, not only for Extension professionals, but also their consumers,” VanOverbeke says. “Beginning to get that information out and have it circulated through not only the agriculture industry but also the food industry is something that I am passionate about.”

ALL THE DATA: By studying this project area three years in a row and once again this year, VanOverbeke has become an expert in food science. She has worked hand in hand with university professionals on this project, and she found that there is a knowledge gap.

This project was an extension of her previous two agriscience fair projects looking at the impact of packaging on E. coli O157 in plant-based meat and ground beef. The second project was all about the impact of cooking temperatures and storage of Listeria monocytogenes growth in both plant-based meat and ground beef. She is currently developing another project about storage methods and cooking temperatures on Listeria growth in plant-based meat and ground beef for the upcoming agriscience fair competition.

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By researching this topic four years in a row, VanOverbeke has a deep understanding of the topic and ultimately has shaped her future.

What is next?

VanOverbeke has been very active during her time in FFA. She has competed in prepared public speaking, meat judging, livestock judging, poultry judging, ag biotechnology and proficiency awards.

However, she was able to gain more than just research skills through the agriscience fair competition. She credits this contest with sharpening her writing skills.

“At first my writing skills were a little rough, but those skills grow over time,” VanOverbeke says. “You also develop leadership skills by being able to communicate your ideas. When you are competing, you only get so long to sell yourself and sell your project.”

She credits FFA for building her network, as she has been able to make connections with industry professionals. Because of her time in FFA and being around agriculture, she has decided to pursue agriculture as a future career.

“I have been so fortunate to have this organization really push me to think about career goals. As of right now, I am planning on attending UNL and majoring in agricultural education and animal science,” VanOverbeke says.

VanOverbeke encourages students to find an agriscience project that they are passionate about because it might lead to a career that they will pursue in the future.

But her message to community members is to be active in their local FFA chapter. “I think community members need to get plugged into FFA chapters to be able to help out those students,” VanOverbeke says. “Ultimately, their expertise is what those students are needing and what they are looking for.”