8 Comments

  1. Mahtab

    Hello Braeden. Your TALON Talk was well executed. I particularly liked the many graphs you included as they were helpful visual elements that supported what you were explaining.
    One suggestion is to avoid using pictures with watermarks as they make your presentation look less professional.
    Why do companies make the expiry date so early even when there is data showing that most foods could last longer without spoiling?

    • Braeden

      Thank you for the feedback Mahtab. That is a good suggestion. It is because of caution. As for your question, the operative word is ‘could’.
      The food could indeed last significantly longer than the expiry date, but the company cannot know how well the food will be stored. To be safe, they put it earlier on in the shelf life, to avoid potential legal trouble.

  2. Joshua1

    Hi Braeden. Your TALON Talk was very visually appealing and I enjoyed it very much. It was full of information that was all explained in a way that was very easy to understand. I especially enjoyed how you picked a topic that is so relevant to our daily lives. However, I did have some problems with the audio where it seemed like two separate audio recordings were playing at the same time, but that might just some kind of glitch on my end. Does organic produce spoil faster than normal produce and why?

    • Braeden

      Thank you for the feedback. I believe it was a glitch, as when I tested the PowerPoint myself, I had no issues. Other people have reported many issues with the browser version and suggested downloading the presentation in the EduBlog. I should have done the same. Yes, organic produce is grown without preservatives, pesticides, or other artificial additives. The preservatives that would interfere with bacterial growth are absent, so the bacteria have one less obstacle to overcome in rotting the food. The pesticides kill crop-eating pests, and without them, pests have a higher chance of breaking the product’s skin, which allows the bacteria to infiltrate much easier than it otherwise would.

  3. Arik

    Hi Braeden, nice TALON talk.
    Great aesthetics as well as elaboration on your subtopics. I liked how you used many examples of different types of food to back up your points. Also very nice that I can take something away from this and use this information in daily life.
    One thing I would try to avoid is low quality images as I couldn’t make anything out in some of them. Maybe you encountered the powerpoint glitch where if you shrink an image, and then grow it back it will actually lose its resolution.
    What temperature is the optimal one for killing endospores?

    • Braeden

      Thank you for the feedback. I am not sure why the resolution dropped. For me it looked fine.
      The act of killing endospores is easier said than done. Endospores can survive for hours at a temperature of 100°C, but eventually will die off. If your goal is to kill them quickly, higher is better.

  4. Benjamin

    Great job Braeden!
    I like how you included numerous graphs and photos to illustrate your point. I also enjoyed your use of different food groups to emphasize your conclusion. I have one question for you: how does bacteria start to grow in sealed containers?

  5. Claire

    Hi Braeden, I really enjoyed your Ted Talk. I liked how you included a lot of graphs and photos to support your points. I also liked how you chose a topic we can benefit from day-to-day. My question is why do different types of bacteria grow on different type of foods?

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