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Co-op Q&A: Ayush Patel, SMK Global, New Jersey

goersab — Tue, 12 May 2026 18:30:00 +0000

Co-op Q&A: Ayush Patel, SMK Global, New Jerseygoersab May 12, 2026

‘This experience confirmed that I want to build my career in food safety and quality assurance.’

Growing health consciousness and focus on preventive health care pushed the market size of the global dietary supplements industry to an estimated $210 billion in 2025.

In this rapidly expanding market, �� food science and technology major Ayush Patel applied the skills he learned in the university labs as a quality assurance specialist intern at SMK Global, a nutritional supplement manufacturer in Parsippany, New Jersey.

Patel is interested in how science directly connects to real food production, especially in food safety, quality control, and making sure products are safe and consistent for consumers.

“This experience with SMK helped me grow both professionally and personally,” said Patel, of Anand, India. “As an international student, adapting to a new work environment and contributing to a real production system gave me a lot of confidence. It confirmed that I want to build my career in food safety and quality assurance.”

Patel was one of 24 �� students who received the university ��. 2026 Outstanding Cooperative Education and Internship Program Student of the Year Award. He will graduate in May 2027.

How do you hope to make an impact in your field?

I hope to contribute to improving food safety and quality systems so that consumers can trust the products they use every day. I’m especially interested in making quality processes more efficient while maintaining high safety standards.

What were your main roles at SMK Global?

My experience at SMK gave me a better understanding of how quality systems are maintained in the industry. As a quality assurance specialist, my responsibilities included:

Inspecting powder products and packaging
Testing for moisture, weight, texture and seal integrity
Verifying labeling accuracy
Reviewing ingredients and labels in compliance with FDA regulations
Supporting regulatory documentation
Supported Good Manufacturing Practices (GMP) compliance checks during internal audits
Packaging line quality control, helping identify issues with filling, sealing, and labeling
Working closely with QA, R&D, and production teams to ensure product quality and safety.

What do you enjoy most about your internship?

What I enjoyed most was being part of a real production environment and seeing how everything we learn in class actually applies. It was rewarding to know that even small checks, like label reviews, compliance verification, or packaging inspections, can directly impact product safety and consumer trust.

What was challenging about your internship, and how did you face those challenges?

Understanding and applying detailed FDA regulations was definitely challenging at first, especially in a fast-paced production environment. I improved by asking questions, reviewing official guidelines and learning from my team. Over time, I became more confident in making quality decisions and handling real-time production challenges.

How will your courses and experiences at Stout help you make an impact in your career?

Courses like Food Safety, Hazard Analysis Critical Control Point (HACCP) and Food Chemistry gave me a strong foundation for understanding quality systems. Lab work and hands-on experiences helped me apply concepts like moisture analysis and product stability directly during my internship.

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‘This experience confirmed that I want to build my career in food safety and quality assurance.’ Ayush Patel at SMK Global

B.S. Food Science & Technology

Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Career Services’ annual First Destination Report declared that 100% of recent food science and technology graduates are employed or furthering their education within six months of graduation.

This past year, more than 980 students participated in co-ops and internships through Career Services at nearly 600 employers in 28 states and three international locations.

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STEAM Day opens world of career, academic possibilities in �� . labs, studios

goersab — Thu, 21 Nov 2024 17:36:59 +0000

STEAM Day opens world of career, academic possibilities in �� . labs, studiosgoersab November 21, 2024

Menomonie High School sophomores have hands-on experiences in workshops across campus

Abbey Goers

The Menomonie High School sophomore class glimpsed the possibilities open in STEAM careers – science, technology, engineering, art and math – during hands-on workshops at �� recently.

The 225 students broke into small groups and attended workshops led by faculty and instructional staff, including activities in anatomy, automation, psychology, physics, proteins, thermodynamics, natural history, the biology and behavior of honeybees, testing water and food quality, nonfiction comics, packaging, construction, design and more.

National STEAM Day, on Nov. 8, introduces young students to STEAM fields and careers. / ��

“Each workshop was designed to inspire curiosity and highlight �� . unique polytechnic focus, blending creativity with practical, applied skills. This inaugural event offered students an authentic glimpse into STEAM disciplines, illustrating their relevance to future careers and academic opportunities,” said biology Lecturer Tiffany Hoage, College of STEMM project coordinator.

The field trip on Nov. 8 aligned with National STEAM Day. STEAM Day is a part of Menomonie High School ��. Academic and Career Planning process, which encourages students to investigate a variety of potential career pathways, said Principal Casey Drake.

“�� has been very willing to work with our vision of what the STEAM Day structure could be so that the students experience a dynamic and hands-on set of activities. We believe having a full understanding of potential next steps is critical,” Drake said. “We appreciate the opportunity to collaborate with ��. We have the same goal of providing outstanding learning experiences for our area ��. youth and encouraging them to think about their post-secondary options.”

�� also offers summer STEAM camp experiences for middle and high school students to discover career paths in science, technology, engineering, and art and design, while nurturing creativity and critical thinking skills through lab workshops led by faculty and university students.

Students use simple electrodes to test signal processes in their bodies. / ��

The Body Electric

Students learned how muscles, nerves and the heart use electricity to send signals throughout the body in the Body Electric workshop.

Led by Dr. Alex Hall and biology Lecturer Shelby Saenger in the university ��. Cadaver Lab in Jarvis Hall Science Wing, students saw how this happens at the cellular level and then tested the process on their own bodies using a simple electrode and software system.

“They got to see their own body electricity at work and how the ‘wiring’ for our bodies is set up,” Hall explained. “They saw the electrical impulses from their muscle contractions and heartbeats – like in an EKG – and timed the nerve signaling to their muscles in reaction to a stimulus.”

Students saw a brain, spinal cord and nerves from one of the lab ��. body donors to observe sensory versus motor neuron axons coming into and out of the spinal cord. They saw a heart with a pacemaker attached, used when a patient ��. own cardiac electrical system isn’t working properly.

“We hope that the students were able to see that the things they learn about in school have direct connections to how even their own bodies function, as well as to learn that our body systems are amazing,” Hall said.

“The key to learning is to always stay curious. There are so many incredible things at work in our bodies and our world,” she added.

Food science faculty and student lab assistants help high school students run a water quality test. / ��

Testing of Food and Water Quality

Students in a food science lab in Heritage Hall engaged in a Testing of Food and Water Quality experiment. They tested tap water, fountain water and environment samples using rapid, ready-to-use, low-cost test kits for the detection of indicator microorganisms, such as coliform or E. coli pathogens, in water and food.

“I believe we keep young students curious to learn more if we provide them with hands-on, engaging activities and experiments that allow them to explore concepts directly, ask questions, and discover answers through trial and error, while connecting scientific concepts to real-world application,” said food science and technology Program Director Taejo Kim.

Kim provided students with easy, step-by-step manuals to walk them through the rapid test kit process and techniques, explaining the principles of the test, its benefits, sensitivity and specificity, safety and precautions.

The manuals also helped them understand the chemical and biological principles of the test kits and how research in rapid testing techniques is important to ensure food quality and safety in the food industry.

Students in the Controls and Instrumentation Lab see how automation processes begin. / ��

A Look at Automation

Across campus in Fryklund Hall ��. Motion, Controls and Instrumentation Engineering Lab, engineering technology Program Director Mike Miller helped students to understand what automation is, how circuits are set up and how devices interact with each other.

“Overall, what makes things operate,” Miller said.

Equipment in the lab includes controls trainers, hydraulics trainers, power electronic trainers and Rockwell digital twin software.

Students first learned the function of each trainer and then hooked up their own circuits to watch its operations.

“If you like to build, fix, or simply understand things, engineering is a field to consider,” Miller said.

More than 65 �� faculty, staff and students were involved in STEAM Day. It was organized by Hoage and Drake, Senior Admissions Counselor Jeanie Albricht, College of Arts and Human Sciences Associate Dean Jennifer Astwood, Educational Pathways and Outreach, and MHS counselors Kayla Hundt and Lee Vang.

�� and Menomonie High School also collaborate on Direct Admit, the Early College Credit program, the transcription of high school courses for dual credit, and providing students with leadership opportunities in conjunction with the Menomonie Area Chamber of Commerce and in the community.

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Fundraisers, family-oriented activities, athletic events set for alumni, community Oct. 15-18

Menomonie High School sophomores have hands-on experiences in workshops across campus STEAM Day, fall 2024

Search Keywords: food science technologyfood and water testingautomationbiology

Hero Caption: The Menomonie High School sophomore class of 225 students had hands-on experiences in ��'s labs and studios as part of STEAM Day.

Jeanie Albricht

About Me

Hello! My name is Jeanie, and I am from Central Wisconsin. I was very fortunate to have known exactly what I wanted to do when I grow up. I wanted to run a restaurant! That is where Stout came in, they have the best program for Hotel, Restaurant, and Tourism Management in the area. I didn’t even look at any other colleges because I knew. We got to travel to different hotels, restaurants, and run our own restaurant here on campus. Even though our program was big, you didn’t feel like you were just another number. I earned my degree and worked in restaurants for a very long time until I decided to come back to Stout to work in Admissions. Now I get to share what �� Polytechnic has to offer to prospective students, and all the reasons why I love Stout.

Q&A with Jeanie

What is your advice for a new student?

Slow-down! Take in and appreciate each moment you have as you grow! Don’t take anything for granted! Get involved inside and outside of the classroom.

What was your college major (and minor)?

B.S. Hotel, Restaurant & Tourism Management

What do you love most about Stout?

Our hands-on approach, you learn so much by “Doing”

My favorite thing to do in Menomonie is…

I love supporting the local businesses... Menomonie has great restaurants and places to shop!

A random fact about me...

I was fortunate to cater for some of the stars that were performing in a local music festival!

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Bio Introduction: Schedule a virtual meeting with me at uwstout.edu/Jeanie

Full Name: Jeanie Albricht

Job Title: Assistant Director of Admissions - Recruitment (Out-of-State Students)

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Admissions

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Food science students awarded in international competition, receive competitive state scholarship

goersab — Tue, 29 Oct 2024 13:30:00 +0000

Food science students awarded in international competition, receive competitive state scholarshipgoersab October 29, 2024

Maske creates sustainable solution to food waste; Carlson detects foodborne pathogens, hazard analysis in cheese

Abbey Goers

Two students in �� . master ��. and bachelor's in food science and technology programs recently were awarded for their innovations in addressing food waste and research in detecting foodborne pathogens.

Both are focuses of food scientists as they work to ensure a safe, nutritious, accessible and sustainable food supply. As the United States discards 120 billion pounds of food every year, while 48 million people contract a foodborne illness, graduate student Meghana Maske and undergraduate senior Lainie Carlson are helping to find solutions.

Maske was awarded third place in the Institute of Food Technologists’ Sustainable Food Systems Division and Fruit and Vegetable Products Division Hackathon, an intense eight-day competition this fall that gathered students from across the globe to showcase their skills and creativity.

Carlson received the competitive Wisconsin Association for Food Protection Scholarship. The $3,000 award promotes and sustains students’ interest in fields of study that lead to careers in food science, sanitation or food microbiology.

Maske contributes to meaningful solutions

Driven by her passion for food safety, innovation and sustainability in the food industry, Maske ��. academic journey has been filled with challenges and opportunities.

Meghana Maske and Eun Joo Lee at the Minnesota IFT expo / Meghana Maske

At the IFT hackathon, teams were tasked to develop innovative solutions to address food waste in fresh fruit and vegetables, one of food science ��. costliest and most environmentally impactful problems.

Maske and her team developed Okara Jerky, a plant-based snack crafted from soybean waste.

“This project was not just about making a product; it was about addressing the issue of food waste and showcasing innovative solutions,” said Maske, of India. “Competing alongside a diverse group of talented students from around the globe added layers of complexity and excitement to the experience.

“I felt a rush of pride when our hard work culminated in a third-place award. This recognition fueled my passion for sustainable food solutions and underscored the importance of collaboration and creativity in tackling real-world challenges.”

Maske has also competed in IFT ��. Carbohydrate Division ��. Fiber Hackathon, securing third place for her team ��. high-fiber chickpea flour.

“The hackathons were exhilarating yet daunting. I found myself surrounded by some of the brightest minds in the field – students, scientists and industry professionals – all vying for recognition. Competing against such formidable talent and knowing that industry experts would judge our efforts made the experience both thrilling and nerve-wracking. Our awards felt like a monumental achievement, a testament to our dedication and teamwork,” she said.

Master ��. Program Director Eun Joo Lee thinks the ideas and products generated at these competitions will help implement sustainable food systems. “Students who participate use skills, knowledge, creativity and passion to make a difference,” she said.

“Both competitions were incredibly demanding, pushing me to think outside the box and collaborate effectively with my teammates,” Maske said. “The challenge of creating innovative food solutions in such a competitive environment taught me invaluable lessons about perseverance, creativity and the importance of sustainable practices in the food industry.”

This summer, Maske was a food safety and quality intern at Bunge, in Danville, Ill., a global leader in agribusiness, food and ingredients. She received the �� Foundation ��. Margaret Micheels Endowed International Student Scholarship and the Lida Jamison Scholarship.

Maske is proud to be one of four �� graduate students who earned the Wisconsin IFT Graduate Student Award, alongside Hope Lent, Celia Powell and Priyanka Shah.

She also received the Minnesota IFT Travel Scholarship.

“I am more motivated than ever to continue my journey in food science, determined to contribute to meaningful solutions that make a difference,” she said.

Carlson works to positively impact the industry

Carlson, of Elk River, Minn., believes that the food science industry impacts people every day.

“Food scientists help ensure every food product is safe for consumption and does not have any foodborne pathogens,” she said. “They also create the new products you see on the shelves. Every time you eat food that came from the grocery store, there has been a food scientist who has contributed.”

Lainie Carlson received a Wisconsin Association for Food Protection Scholarship / Lainie Carlson

Carlson enjoys the creative aspect of the hands-on experiences in the university ��. food science labs, experimenting on and creating new food products, analyzing attributes and learning how to solve real world problems, like detecting foodborne pathogens.

“Just recently, there were millions of pounds of meat recalled because of listeria contamination,” she said. “It is gratifying that I know how to test for listeria and how to prevent it in food products.”

Last semester, Carlson helped identify and prevent biological, chemical and physical hazards in food by researching Hazard Analysis and Critical Control Point – a food safety measurement system used in every stage of the production process.

In Program Director Taejo Kim ��. Food Quality class, students researched HACCP for dairy, juice, meat, poultry, seafood and low-acid canned foods, conducting hands-on testing in the labs.

Carlson designed an “HACCP Plan for Raw Milk Cheese,” cheese made from unpasteurized milk.

“Through many different databases, I found how raw milk cheese has six critical control points: receiving raw milk, storage of raw milk, salting of the cheese, fermentation, metal detection, storage and distribution,” she said.

Food science students present plans to prevent food contamination, illness

Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry

Carlson was on the culinary team her senior year in high school. She helped manage the student-run hallway cafe. She also enjoys math and science.

“With my love for food, math and science, I thought what better career for me than food science,” she said.

When touring colleges with food science programs, none of them felt right, she said.

“When I came to visit ��, Dr. Kim walked a group of prospective students to the food science labs and showed us what his classes were currently working on. Being able to see firsthand how the program ran and knowing that �� is a polytechnic university, I knew it was the right fit for me.

“I chose �� because Dr. Kim is so welcoming and the classes are hands-on, and through talking to people in the industry, they are so proud to be alumni. It felt like they were talking about family,” she said.

Carlson will graduate in May 2025 and plans to work in research and development.

The Wisconsin Association for Food Protection is a nonprofit group that provides leadership in food safety training and education for Wisconsin food processors and aims at advancing food quality in the state.

�� . undergrad program is accredited by the Institute of Food Technologists and meets the institute ��. education standards for degrees in food science.

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Maske creates sustainable solution to food waste; Carlson detects foodborne pathogens, hazard analysis in cheese Meghana Maske and Eun Joo Lee at MN IFT expo

M.S. Food Science & Technology

Our M.S. Food Science & Technology program will prepare you for a future as a food technologists/leaders through education, research, and outreach.

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B.S. Food Science & Technology

Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Search Keywords: food science degreefood science and technology degreeinstitute of food technologistsWisconsin Association for Food Protection Scholarship

Eun Lee

Dr. Lee (Ph.D., & CFS) is a Professor of Food Science and Technology (FST) program. She received her Ph.D. degree from Korea University (Seoul, Korea) in 2001 and worked at Iowa State University (Ames, IA) as a post-doctor and research scientist (2001-2011). She joined the �� in 2011 as an Assistant Professor, early promoted to an Associate Professor in 2015, tenured in 2017, and promoted to a full Professor in 2020. Dr. Lee served as Evelyn Van Donk Steenbock Endowed Chair (2015-2017), a Graduate Program Director of M.S. Food and Nutritional Sciences program (Jan. 2016-May 2019), and a Department Chair of Food and Nutrition (May 2018-June 2020).

Teaching Interests: Since Fall 2011, Dr. Lee has taught a variety of courses from introductory to graduate-level courses, online courses, and lecture-laboratory combined courses, including General Education (GE) courses and specialized courses to undergraduate and graduate students in the FST program. She developed four new courses (FN123-Science of Food (GE), FN425/625-Food Chemistry, FN435/635-Food Analysis, and FN725-Flavor Chemistry) related to the Food Chemistry area following IFT guideline and has been teaching mainly them so far.

Research Interests: Focused on the food chemistry area, especially “bioactive peptides produced from the egg protein (phosvitin)” and “mechanisms and prevention studies of quality changes of irradiated meats”. She has published more than 65 papers in peer-reviewed journals and 12 book chapters and received total $ 0.6 M research grants since 2002. Recently, Dr. Lee received the Sabbatical Award, and plans to conduct research for “the production of plant-based meat alternatives using 3D-Food Printing Technology” during the sabbatical year (Sept. 2021-May 2022).

Professional Interests: Dr. Lee has actively involved in the Institute of Food Technologists (IFT), working in the Food Chemistry Division Leadership Team (2013-2020). She was honorably elected and served as the Division Chair (2017-2018) for 1,400 division members. IFT is the largest international food science association with 17,000 members and evaluates the accreditation of the food science program, which the �� Food Science program received in 2014. As a result of her dedication, she received the IFT Outstanding Volunteer Award in 2016 and two IFT Outstanding Service Awards in 2015 and 2020.

Full Name: Dr. Eun Joo Lee

Job Title: Professor / Program Director

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Curriculum Vitae: Dr. Eun Joo Lee CV (412.17 KB)

Education:

Degree: Ph.D. Food Science and Technology

University: Korea University

Degree: M.S. Food Chemistry

University: Korea University

Degree: B.S. Food and Nutrition

University: Myong Ji University

Degree: Certification of FSPCA training course-"Preventive Controls for Human Food"

University: Food Safety Preventive Controls Alliance (FSPCA) - August 2016

Degree: Certification of Certified Food Scientist (CFS)

University: Institute of Food Technologist (IFT) - June 2016

Degree: Korean Nutritionist License

University: Ministry of Health and Welfare, Korea - April 1992

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Taejo Kim

Ph.D. Mississippi State University, 2003 • Major: Food Science and Technology, Minor: Biochemistry • Support Area: Food Microbiology and Safety/Food Processing

Teaching Interests: Food Microbiology, Advanced Food Microbiology, Food Quality, Food Preservation, Food Law, Experimental Foods, Food Biochemistry

Research Interests: 1. Rapid Detection and Enumeration of Foodborne Pathogens Development of easy-to-use and reliable assay kits for rapid detection and quantification of foodborne pathogens Development of resuscitation method of viable but non culturable (VBNC) Salmonella Novel design for rapid detection kits Rapid biochemical/biological separation through multi-phase culture techniques Screening of bio-markers on foodborne pathogens and their big data analysis Study of Listeria attachment on food contact surfaces for effective cleaning and sanitation 2. Food Processing, Quality and Preservation Non-thermal sterilization processing Shelf-life and quality enhancement of fresh and frozen food products Development of value-added food products 3. Functionality of Phytochemicals and their application Enhanced functionality of natural and processed polyphenol compounds

Professional Interests: My professional interests are study of biomarker expression on foodborne pathogens to develop the novel rapid assay kits and their field application/commercialization. I also love to work with undergraduate/graduate students for new product developments in food science and technology.

Full Name: Dr. Taejo Kim

Job Title: Associate Professor / Program Director

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Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Food science students present plans to prevent food contamination, illness

goersab — Fri, 21 Jun 2024 13:05:31 +0000

Food science students present plans to prevent food contamination, illnessgoersab June 21, 2024

Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry

Abbey Goers

The U.S. Centers for Disease Control and Prevention estimates that 48 million people per year contract a foodborne illness, such as salmonella and E. coli.

To help identify and prevent biological, chemical and physical hazards in food, �� master's in food science and technology student Srihaasa Vempatapu and FST undergraduate senior Lainie Carlson researched Hazard Analysis and Critical Control Point – a food safety measurement system used in every stage of the production process.

With forty-two of their food science peers in Professor Taejo Kim ��. Food Quality class, they researched HACCP for dairy, juice, meat, poultry, seafood and low-acid canned foods, conducting hands-on testing of foods in the labs.

“HACCP covers the entire food system from growing and harvesting to processing, manufacturing, distributing, merchandising and consumption to reduce the risk of foodborne illness,” said Kim, whose goal is to train students to be qualified quality assurance personnel.

Food science graduate students and faculty at Research Day / Vempatapu

Students presented their HACCP plans and other research at �� . annual Research Day, an event showcasing student, faculty and staff research, creativity, and innovation and its impact. Several were awarded for their efforts in the field.

The concept of HACCP was first developed in the 1960s by NASA to assess and implement food safety requirements for the space program. It was presented to the food industry in 1971 through the National Conference on Food Protection.

Vempatapu, of India, thinks HACCP is important because it systematically discovers, assesses and manages possible hazards that could jeopardize food safety.

“HACCP assists in preventing contamination, microbial development and other hazards that could result in foodborne illnesses by concentrating on crucial control points throughout the production process,” she said. “Public health and consumer confidence in the food supply chain are protected by this methodical approach, which also improves quality control and regulatory compliance and guarantees the safety of food items.”

More than 40 food science students presented their HACCP plans at Research Day / ��

Carlson, of Elk River, Minn., believes that the basic consumer does not know how many steps are taken to ensure safety in their food.

“They just have faith in the manufacturers. HACCP is the reason for that faith. I learned a lot more about the food industry and how important it is to keep food safe,” she said.

Students learned the significance of HACCP's seven principles and applications, which include conducting a hazard analysis, determining the critical control points and establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation procedures.

In the U.S., the principles are managed by the National Advisory Committee on Microbiological Criteria for Foods, chartered under the U.S. Department of Agriculture. They are universally accepted by government agencies, trade associations and food industries around the world, such as the U.S. Food and Drug Administration, the European Union's Food Safety Authority and the International HACCP Alliance.

To become certified, individuals must successfully pass a third-party certification audit, provided by a qualified food safety auditor. Businesses achieve accreditation, verified by a qualified auditor, by conducting a hazard analysis, establishing critical control points and implementing procedures to control those hazards.

Graduate student Mohanth Sri Sai Prudhvi Yeluri presents his research on 'HACCP Plan of Frozen Cooked Beef Patties' at Research Day / Yeluri

Research Day is an ‘opportunity to showcase their talent’

During Research Day, Vempatapu gave an oral presentation on “HACCP on Low Fat Mayonnaise,” which entails locating possible risks, such as microbiological contamination, insufficient pasteurization or ingredient spoiling.

“In order to reduce these hazards, critical control points are implemented, such as temperature control during production and hygienic packing,” she said. “The safety and quality of the low-fat mayonnaise are guaranteed by routine monitoring and documentation, which guarantees that safety precautions are continuously followed throughout production.”

Carlson designed an “HACCP Plan for Raw Milk Cheese” – cheese made from unpasteurized milk.

Food science graduate students and Professor Taejo Kim in the Food Science Lab / ��

Carlson enjoyed researching regulations, including how raw milk cheese has to be fermented for at least 60 days before it can be sold, so soft cheeses cannot be made with raw milk, she explained.

Vempatapu and Carlson think Research Day is a valuable opportunity for students to showcase their talent and efforts, and where they can share their projects with others to show the impact food science has on the food industry.

They feel that their research has given them valuable insights on HACCP and has helped prepare them for their post-graduation goals.

“The labs at Stout have shown to be beneficial in my hands-on learning,” Vempatapu said. “They offer chances to put theoretical knowledge into practice, carry out investigations, collect data and hone the kind of practical abilities that are necessary for research in a variety of fields.

“Engaging in experiential education can promote a more profound comprehension of ideas and approaches, equipping researchers to effectively tackle problems in the real world.”

Food science graduate students examine glucose specimens / ��

Award-winning research in food science

Shuyi Zhou, a second-year student who plans to go on to graduate school, enjoys analyzing the hazards of biological chemicals and physical problems in food and beverage products.

At Research Day, she presented her poster “Hazard Analysis Critical Control Point Process Development for Ready-to-Eat Spiced Ham.”

“I think any food product without HACCP is not a safe product. The HACCP of food products is like the birth certificate of a baby,” she explained, meaning the plan affirms that a product is ready for shelf-life and consumption.

Food science award recipients, presenters and faculty at Research Day / ��

Zhou, of China, won first place for her poster presentation at Research Day, and four graduate students were awarded for their contributions to food science:

Priyanka Shah and Vraj Shah won first place for their oral presentation on the “Effect of Chickpea and Sweet Pea Milk on the Physicochemical, Textural and Sensory Properties of Sugar-Free Vegan Ice Cream”
Tejasri Vanga won second place at the WiSys Quick Pitch held during Research Day, as well as Audience Favorite, for her presentation on “Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs”
Areeba Ali received an Outstanding Graduate Researcher honorable mention.

Tejasri Vanga receives her WiSys Quick Pitch awards during Research Day from Chancellor Katherine Frank and Provost Glendalí Rodríguez / ��

Priyanka and Vraj, with mentor Professor Pranabendu Mitra, aimed to develop a sugar-free, lactose-free dessert using unconventional milk, fat and sweetener to achieve a vegan ice cream with similar texture and taste of dairy-based ice cream.

“Stout has been a key component of our success, providing us all the technical assistance and unwavering support of our mentors for bringing our ideas into reality in the food science labs,” they said.

Vanga conducted research to identify the physiochemical properties of thickeners, like methylcellulose, gellan gum and citrus pectin, which play an important role in the texturization of alternate muscle fibers, or plant-based meat analogs, she said.

PBMAs offer vegetarian options that simulate meat-like flavors and are designed to improve the nutritional functionality of the product.

“The comparison and evaluation of thickeners can provide a clear understanding of their water-holding capacity, solubility, viscosity and particle size analysis,” said Vanga, whose mentor was Program Director Eun Joo Lee.

Vanga, Priyanka and Vraj, of India, will graduate in December. They plan to pursue careers in research and development.

Areeba Ali receives an Outstanding Graduate Researcher honorable mention from Chancellor Katherine Frank and Provost Glendalí Rodríguez / ��

Ali, of Eau Claire, was the lead presenter for the poster titled the “Effect of Strawberry Powder on Physiochemical, Textural and Sensory Properties of No-Added Sugar Chewing Gum.” It was co-authored with Akshar Sunilbhai Patel, Prudhvi Sureddi and Manikanta Yadlapalli, of India. They were awarded a Student Research Grant through the Office of Research and Sponsored Programs.

“The objective of this study was to investigate the effect of strawberry powder on sugar-free gums to meet consumers’ demand for gum-like products. The findings of this research would be helpful in improving gum products, which are essential for the satiety of consumers such as people with diabetes,” Ali said. “It was a good learning experience in the food science labs for conducting our textural analysis and physiochemical studies of our product.”

Ali graduated in May and plans to earn her Ph.D. in food science and technology.

“My future research will be based on the research projects and scholarly activities conducted at ��. Each project and activity have shaped my aspirations and commitment to make impactful contributions towards the advancement of science,” she said, citing her project in the development of biodegradable, fully sustainable food and beverage packaging materials, as well as innovative and health-conscious food options for people with diabetes and those who are obese.”

�� . food science and technology programs are offered through the kinesiology, health, food and nutritional sciences department. The department also offers a bachelor ��. in health, wellness and fitness; as well as a bachelor ��. in dietetics and a master ��. in nutrition and dietetics.

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Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Inspiring Graduate: Emma Flemke, B.S. Food Science & Technology

goersab — Mon, 13 May 2024 13:05:00 +0000

Inspiring Graduate: Emma Flemke, B.S. Food Science & Technologygoersab May 13, 2024

‘Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.’

Inspiring Graduate: Emma Flemke (’24)

Hometown: Red Wing, Minn.
Degree: B.S. Food Science & Technology

Transferring to �� during the pandemic was challenging for Emma Flemke. It was hard for her adjusting to campus, navigating a new school system and meeting other students.

But by joining clubs and making connections with her peers and professors in her program, she began to feel a part of the campus community.

Emma Flemke, center, celebrates with her food science peers at commencement / ��

Flemke earned her B.S. in food science and technology on May 4, along with 1,037 graduates.

She was hired before graduation at the Ellsworth Cooperative Creamery, in Menomonie.

How has your �� experience changed you?

Emma Flemke in a food science lab at ��. / ��

My Stout experience has changed me by giving me the tools to work toward my professional goals and aspirations. It has created opportunities for me to grow and try things out of my comfort zone.

Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.

By applying what I learned in class to internships and jobs, I can confidently complete any task assigned to me.

Throughout my Stout experience, my professors and colleagues have stood out most to me. With the smaller class sizes, I found it easy to grow connections with professors and work toward my goals and interests.

Fermentation station: Microbiology, food science students boost skillsets in lab

On a recent day in Jarvis Hall at ��, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments.

How did your involvement on campus impact your experience?

Stout has given me opportunities through clubs and events to bond with other students inside and outside of my major. I have been a member of the Boxing Club and Food Science Club, serving as president from 2022-23.

I was a mentor with Mentor Collective program to help first-year students and those new to �� with any questions and concerns they have with college. When I started college, I had many questions and often found myself having to figure out stuff on my own. Through this program, I was able to help guide my mentees through their first-year college experience.

Emma Flemke was hired before graduation at the Ellsworth Cooperative Creamery / ��

Joining these clubs and programs enriched my experience at Stout by making me feel like I was part of campus.

They created a safe area in which I could make friends with other students from similar and different majors that had a common interest.

What are you most proud of as you finish your degree?

I am most proud of the connections I have made and experiences I have gone through that have shaped me into the person I am today.

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Hired before graduation at Absolut Manufacturing

‘Stout has given me the tools and hands-on experience through labs and working as a research assistant to help me prepare to work in my field.’ Inspiring grad Emma Flemke

B.S. Food Science & Technology

Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Commencement scheduled May 4 for 1,037 graduates

Spring commencement will be held for 1,037 graduates on Saturday, May 4, at ��.

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Fermentation station: Microbiology, food science students boost skillsets in lab

polingj — Mon, 04 Dec 2023 17:13:06 +0000

Fermentation station: Microbiology, food science students boost skillsets in labpolingj December 4, 2023

Professor Steve Nold ��. class continues tradition of hands-on research to support career preparation

On a recent day in Jarvis Hall at ��, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments they had created.

The strong smells coming from vials in the Rajiv and Swati Lall Microbiology Lab were proof that they had indeed succeeded at fermentation. Each experiment used a different raw, organic material and posed questions. How long did whey, sauerkraut or sourdough starter take to ferment? How much ethanol was being produced in kimchi? How did various inputs and controls impact the process of making mead?

Their tests had greater value than a letter grade. As food science, dietetics, applied science-biology and other majors, they were learning the scientific process with industry-standard testing equipment, skills that can be applied to their careers.

Emma Flemke, left, and Emma VanHout collect data as part of their whey fermentation project in Professor Steve Nold ��. General Microbiology course at ��. / ��

“These experiences are key to developing career-ready graduates. Our students seamlessly transition from college into industrial positions,” Professor Steve Nold said.

The gap between student research and the real world isn’t wide. From 2017 to 2022, about 150 students in the same General Microbiology course taught by Nold conducted ongoing research to support a northern Wisconsin distillery, Copper Crow, near Bayfield.

Copper Crow ferments whey, the liquid byproduct of the cheese-making process, as the basis for its spirits. It ��. one of only a few distillers in the country to use whey, but it presents special challenges.

Nold designed experiments in his course to test as many variables as possible and make sure nothing was being overlooked at Copper Crow. The general process was developed by Copper Crow owner Curt Basina, with assistance from Rick Erickson, a Bayfield High School science teacher and distilling afficionado.

A student in the course use a centrifuge, which removes solids from liquid samples before analysis by the high-performance liquid chromatography. / ��

“We needed to find the most efficient means to distill, and Stout was instrumental in helping with that,” Basina said.

One of the student teams in this fall ��. class was continuing that research. Emma Flemke, a senior food science and technology major from Red Wing, Minn., and Megan VanHout, a junior dietetics major from Isanti, Minn., were focused on whey. Specifically, they were testing how the lactose (or sugar) concentration affected the amount of ethanol produced after fermentation.

Flemke has more than a passing interest in whey. She interned for a summer at Ellsworth Cooperative Creamery ��. cheese facility in Menomonie as a production supervisor. She has accepted a full-time position when she graduates in May.

“The more we understand whey and how it can be manipulated, the more we’ll know how it could be used in the future,” Flemke said.

Wisconsin is the nation ��. No. 1 maker of cheese and by default whey, but much of the whey goes to waste.

Student Alia Wilson works on her experiment in the microbiology lab. In the background at left is Professor Steve Nold. / ��

The class has been an eye-opener for VanHout. “This project has brought together a lot of things we’ve learned in other classes. Professor Nold is great about teaching us how to do things properly, how to use different instruments and apply this to our careers,” VanHout said.

Nold ��. students will present their research from 1 to 3 p.m. on Thursday, Dec. 7, at the Memorial Student Center along with about 300 others as part of the STEMM Expo.

Some of the other student fermentation research experiments Nold ��. current students conducted are:

Sourdough starter: Junior dietetics majors Olivia Donohue, from Mosinee, and Josie Hasenstab, from Milton, experimented with three kinds of yeasts to see how they affected the sourdough bread starter.

They noted that fermented foods can be good for a person ��. gut health. As dietetics majors, they were glad they could choose a food as their research subject.

Students Marty Kiernan, left, and Ethan Kalin work on their mead fermentation project. / ��

The team used a centrifuge to spin the dough and separate the liquid, then conducted their tests on the liquid. “We’ve got a lot of data to analyze,” Donohue said.

Sauerkraut: Food science major Hope Lent, a junior from Middleton, and environmental science major Sam Stinton, a senior from Minneapolis, made sauerkraut (cabbage and salt) and created four tests to study how varying the salt affects the fermentation process.

“The amount of salt doesn’t affect the amount of ethanol created but how fast. More salt speeds up the process,” said Lent, noting the process takes from three to six weeks.

Stinton and Lent were excited to learn how nutrient proportions affect the conversion to alcohol, as well as the being able to learn testing skills they can apply to their future careers.

Kimchi: Dietetics majors Devan Greene, a senior from Eden Prairie, Minn., and Alex Moe, a junior from Wilson, tested for pathogens in kimchi, a Korean food similar to sauerkraut using cabbage, spices and potentially other vegetables.

They found how varying inputs into their mix and changing temperatures impacted the fermentation and produced such things as lactic acid, acetic acid and dextrose.

Ale yeast: Dietetics majors Ella Gigstead, a junior from Albertville, Minn., and Nicole Demulling, a senior from Osceola, conducted tests on grains used to make ale. They tried sorghum flour, corn meal and wheat flour and learned that the grains all made ethanol.

Along with the high-performance liquid chromatography, they used a micropipette, a lab tool to measure tiny amounts of liquid, and Excel spreadsheets to help them analyze their data. “There ��. a lot of science behind dietetics,” Gigstead said.

Mead: Applied science-biology concentration majors Ethan Kalin, a senior from Maplewood, Minn., and Marty Kiernan, a senior from Ashwaubenon, made mead, an ancient, fermented beverage with a base of honey, water and yeast, while adding apples. However, they experimented with how the size of the apple pieces affected the process.

“We wanted to see how it affected the ethanol content and the speed of fermentation,” Kalin said. “It doesn’t affect it much.

“There ��. been a lot of data analysis, and learning the lab techniques using a sterile environment has been very good,” Kalin said.

###

On a recent day in Jarvis Hall at ��, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments. Micro lab 1

Champions of research: Faculty, students recognized with annual awards

Joshua Rusnak, a junior at ��, has known for a long time that he wants to be a scientist and go into research.

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Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People ��. Choice

goersab — Tue, 29 Aug 2023 15:54:39 +0000

Food science graduate student Areeba Ali wins WiSys Quick Pitch state title, People ��. Choicegoersab August 29, 2023

Research into sustainable packaging made from milk protein inspired by Wisconsin ��. dairy-rich identity

Abbey Goers

With 400 million tons of plastic waste produced globally every year, of which more than eight million tons enters the world ��. oceans, Areeba Ali set forth to find a sustainable alternative packaging source for food and beverage products.

“This global concern has united us as food scientists, driving us to contribute to environmentally sustainable solutions,” Ali said.

Ali, a graduate student in M.S. food science and technology at ��, recently won first place and the People ��. Choice Award for “Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging,” at the annual WiSys SPARK Symposium ��. Quick Pitch state final, hosted by UW Oshkosh.

In her presentation, she described using whey protein isolate, a milk protein, and glycerol used as a plasticizer as a potential packaging material. The combination is capable of producing biodegradable films and coatings. Antimicrobial whey proteins enhance the barrier properties and strengthen the functional properties of films and can serve as a shield against contamination, she explained.

Areeba Ali receiving her first place award / Areeba Ali

“Now is the time to create a more sustainable alternative to plastic packaging. The packaging which can be cost-effective. The packaging which can be biodegradable. The packaging that can help us extend the shelf-life of products and, most importantly, help us save the environment,” Ali said in her presentation.

Fifteen �� undergraduate and graduate students attended the symposium, the most from any of the 10 participating universities. They presented 13 research posters.

“We are extremely proud of Areeba ��. outstanding research and pitch featured at the WiSys Spark Symposium,” said Chancellor Katherine Frank. “Areeba and her fellow undergraduate and graduate student researchers from �� engage in complex research under the guidance of outstanding faculty. Being able to distill complex concepts and months of research into a brief pitch that is easily understood across a broad audience of stakeholders is not an easy undertaking for anyone.

“Areeba not only succeeded in doing so, but it was clear that she is passionate about her research and recognizes its potential impact across industry sectors. During her pitch, Areeba exhibited the critical thinking, problem-solving skills, and real-world application that we promote as part of the learning experience at ��, Wisconsin ��. ��,” Frank added.

The WiSys SPARK Symposium brings UW System faculty, staff, students and alumni together to network, collaborate and celebrate research and innovation. The symposium includes the Quick Pitch, a student research poster and innovation showcase, faculty research talks, and expert panels on research, innovation and entrepreneurship.

WiSys is a nonprofit that facilitates cutting-edge research programs, develops and commercializes discoveries, and fosters a spirit of innovative and entrepreneurial thinking across the state.

Embracing Wisconsin ��. identity as a catalyst in sustainability

Funded under the Evelyn Van Donk Steenbock Endowed Chair grant awarded to Assistant Professor Pranabendu Mitra, Ali ��. journey into sustainable plastic packaging was a collaborative effort with four other graduate food science students: Pratima Jampani, Prativa Gaire, Amrutha Kilaru and Hema Chandu Immadisetty.

“They worked tirelessly alongside me on this project,” Ali said. “Addressing global sustainability challenges has become a shared responsibility, especially for food scientists like us. It's inspiring to consider our role in this important endeavor.

“Together, we embraced innovation and relevance to Wisconsin's identity as a dairy haven. Drawing inspiration from our dairy-rich surroundings, we're uniquely positioned to develop and implement ideas within the dairy industry,” she added.

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Graduate students seek to convert fruit, soybean and brewing byproducts into healthy, sustainable foods

They formulated and tested four films for physical and chemical properties and found that the films containing 60 to 80% glycerol were the highest quality. And they believe their research would be readily accepted by the food packaging industry, as sustainability is already a goal of large companies such as Nautilus, Nestle and Tetra Pak.

“I am proud of Areeba ��. brilliant accomplishment. She is one of the courageous master ��. students of our program who has a very strong passion in research,” Mitra said. “She brought our simple research idea to a new height by her outstanding and charismatic research presentation skills. Her research has a great importance for the sustainability of the food processing industry.”

A commitment to a more sustainable world

Ali has had a passion for public speaking from a very young age; however, speaking at the Quick Pitch presented a unique challenge.

Areeba Ali with her daughter at the symposium / Areeba Ali

“It required me to convey my technical research effectively to an audience that might not be familiar with the subject,” she said.

“Condensing my entire idea into a three-minute presentation was certainly a daunting task. The experience was truly transformative, pushing me to adapt and refine my communication skills to connect with a broader audience.”

She remains dedicated to advancing her research, making a meaningful impact on the world and is passionate about driving change through innovative research and practical applications. Ali has an undergraduate degree in biotechnology from Government College University, in Lahore, Pakistan.

“Our commitment extends beyond just research. It's about taking action, making a difference and actively contributing to a more sustainable world. I'm proud to continue my pursuit of public speaking and research, all while maintaining a fulfilling family life. This balance has been possible thanks to the incredible support of our esteemed faculty, my classmates and the UW system,” Ali said.

“I'd like to extend my heartfelt gratitude to Dr. Mitra for his invaluable guidance and support throughout my research journey. His expertise has been instrumental in shaping my passion for sustainable food packaging solutions,” she added.

I scream, you scream, we all scream for edible ice cream packaging

In addition to Ali ��. success, graduate students Priyanka Shah, Vraj Shah and Neha Patil won third place in the poster presentation for “Developing Edible Ice Cream Packaging Containers Using the Combinations of Whole Wheat Flour, Rice Flour and Corn Flour.”

Their vision in designing sustainable and innovative food packaging was to reduce waste made by the ice cream industry, minimize environmental impact and enhance the consumer experience by producing an edible packaging solution.

Neha Patil, Priyanka Shah and Vraj Shah receiving their award / Priyanka Shah

Priyanka, who was the lead presenter, believes it ��. important for undergraduates and graduates to participate in symposiums to network, understand research trends and learn about the impact of their research.

“The symposium provided a unique platform to share our findings, exchange ideas and learn from fellow researchers and scholars,” she added. “The experience has enriched my understanding of the power of interdisciplinary collaboration and the potential for turning innovative concepts into tangible solutions.”

Vraj agreed. “Engaging in meaningful exchanges with esteemed scholars and fellow participants enriched my experience. These kinds of events are a huge encouragement for students to take up innovative research and present themselves amongst scholars from various backgrounds while also gaining exposure to ongoing research ideas of diverse fields,” he said.

“For students and researchers, a poster presentation is a fantastic way to present their findings. A unique setting is created when several presentations are combined, giving participants the chance to view the results in a compact format,” Patil added.

Shah, Shah and Patil, along with fellow students Akshar Patel and Kiran Mai Adari, also conducted research under Mitra ��. grant.

“I am proud of their outstanding accomplishment. All of the students were excellent in the poster session and attracted researchers from other universities who attended. I believe it is a very positive impact of our �� research activities,” Mitra said.

Priyanka Shah at the poster presentation / Priyanka Shah

Other M.S. food science and technology students who presented were:

Kavya Bangaru: “Processing and Quality Evaluation of Fruit Flavored Soy-Yogurt: A Review”
Mrudula Durbhakula: “Optimization of Plasticizer Glycerol Content on the Physicochemical and Migration Properties of Biodegradable Tapioca Starch Packaging Films”
Hari Kavya Kommineni: “Development of Cranberry Pomace Fortified Active and Edible Packaging Films with a Blend of Potato Starch, Chitosan and Sorbitol”
Gayathri Medarametlla: “Applications of Artificial Intelligence and Big Data in Food Industry”
Chandana Pakala: “Developing Edible Packaging Films Using Xanthan Gum and Glycerol Plasticizer as an Alternative of Plastic Films”
Vraj Shah: “A Review on Quality Characteristics of Value-added Pasta Products”
Resha Tandukar: “Development of Plant-based Non-dairy Vegan Yogurts Based-on Textural and Sensory Properties of Yogurts”
Tejasri Vanga: “A Review on Consumer Acceptance of Cultured Meat and Plant-based Meat”
Lathika Venugopalan: “Effect of Storage Temperature, Packaging Materials and Chemical Pre-treatments on the Shelf Life of Fresh Cut Apples”

B.S. food science and technology students who presented were:

Elizabeth Her: “Effect of Shortenings on the Physicochemical, Textural and Sensory Properties of Gluten-free Cupcakes”
Hongdi Li: “Optimization of By-product Cranberry Pomace Fortification in Gluten-free Cupcake Formulations Based on Physicochemical, Textural and Sensory Properties”

�� . Office of Research and Sponsored Programs coordinated and arranged travel and provided financial support for students, faculty and staff to attend the symposium.

M.S. food science and technology graduate Josh Bernin took second place in the 2022 WiSys Quick Pitch state finals for his presentation “Developing Protein Rich Higher Fiber and Antioxidant Cranberry Pomace Infused Soy Flour and Rice Flour Blend Extruded Fried Snack.”

�� . Office of Research and Sponsored Programs is a partner with WiSys in supporting Quick Pitch.

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Algae-infused treat wins People ��. Choice Award at statewide WiSys event

Research into sustainable packaging made from milk protein inspired by Wisconsin ��. dairy-rich identity Areeba Ali presenting at WiSys SPARK Symposium's Quick Pitch

M.S. Food Science & Technology

Our M.S. Food Science & Technology program will prepare you for a future as a food technologists/leaders through education, research, and outreach.

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B.S. Food Science & Technology

Our B.S. Food Science & Technology program prepares you to use technology to develop the future of food systems and safety.

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Hero Caption: M.S. food science and technology student Areeba Ali won first place and the People ��. Choice Award at the annual WiSys SPARK Symposium ��. Quick Pitch.

Pranabendu Mitra

Dr. Mitra is an Assistant Professor in the Department of Food and Nutrition. He is a Professional Engineer (P. Eng., APEGS, Canada). He received his Bachelor ��. Degree in Agricultural Engineering in 2002, Master ��. Degree in Food Technology in 2004 and PhD in Food Science and Technology in 2007. Prior to join to this university, he conducted over 8 years of postdoctoral research at McGill University (Canada), University of Saskatchewan (Canada), Agriculture and Agri-Food Canada (AAFC) and Cornell University (USA). During his study and postdoctoral research, he achieved a South Korean Government KRF (Korea Research Foundation) scholarship and a postdoctoral visiting fellowship under the Natural Science and Engineering Research Council (NSERC) of Canada. He received a PEPSICO 50 Emerging /exceptional early career professionals award from New York Academy of Science and PEPSICO in 2016. He is a University of Wisconsin- Stout Discovery Center Research Fellow for 2019-2020.

Teaching interests: FN 123-Science of Food, FN 244-Farm to Fork, FN 350 /550-Unit Operations in Food Processing, FN 450 /650 -Food Engineering, FN 465/665-Food Product Development, FN 728- Introduction to Food and Nutritional Sciences Research, FN 729-Research Proposal for Food and Nutritional Sciences, FN 735- Problems in Food Science and Nutrition, FN 746-Food Innovations, FN 750-Food Packaging and FN 770-Thesis-Food Science and Nutrition.

Research Interests: Extrusion in food processing, food engineering/processing/bioprocessing, drying of agricultural materials, thermal/non-thermal food processing, food and non-food product development and extraction and isolation of bioactive compounds.

He brought a strong diversified research background related to bio-product processing, food engineering and food processing, drying of agricultural materials, extruded food processing, dairy and snack product development and supercritical carbon dioxide extraction and isolation of functional compounds from plant materials, algae based Microbial Fuel Cell and protein-based food and non-food product development.

Professional Interests: He is a member of the Institute of Food Technologists (IFT, USA), the Association of Professional Engineers and Geoscientists in Saskatchewan (APEGS, Canada) and the International Association of Engineers (IAENG, Hong Kong). He is serving as editor for one journal, as editorial board member for 3 journals and as reviewer for almost all top ranked food science related journals. He served as external PhD thesis evaluator for foreign universities. He has been serving as member of Educational Activities Committee of University of Wisconsin-Stout since 2017.

Full Name: Dr. Pranabendu Mitra

Job Title: Associate Professor

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

Program

All Degree Programs

Curriculum Vitae: Curriculum Vitae (104 KB)

Education:

Degree: Ph.D. Food Science and Technology

University: Chungnam National University

Degree: M.S. Food Technology

University: Bangladesh Agricultural University

Degree: B.S. Agricultural Engineering

University: Bangladesh Agricultural University

CAHS

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Recognizing Excellence in Food Engineering

lairde — Thu, 15 Jun 2023 19:04:01 +0000

Recognizing Excellence in Food Engineeringlairde June 15, 2023

Food Engineering Assistant Professor Mitra and his students receive awards

About 40 undergraduate and graduate students and visiting scholars/scientists of the food engineering research group led by Dr. Pranabendu Mitra, Assistant Professor of Food Science and Technology program in the Department of Kinesiology, Health, Food and Nutritional Sciences at the University of Wisconsin-Stout, presented 19 research posters, gave 5 oral presentations and delivered 6 WiSys Quick Pitches at the �� Research Day held on May 2, 2023.

Dr. Mitra received the 2023 Emerging Outstanding Researcher Award for his contributions (i.e., publications, presentations, grant-funding activities, curriculum and program improvement and research facility and laboratory improvement) to several domains of food engineering, which have focused on integrated applications of engineering principles and practices to develop novel processes for the delivery of better-quality foods.

The award recognizes a highly noteworthy individual for leadership and significant contributions to research and scholarly activities.

Pranabendu Mitra in between Chancellor Katherine P. Frank and Provost Glendali Rodriguez – Received 2023 Emerging Outstanding Researcher Award on May 2

Presently at Dr. Mitra ��. food engineering laboratory, students are researching extrusion food processing; drying of agricultural crops; extraction and isolation of bioactive functional ingredients; 3D food printing for plant-based meat development; use of food processing novel technologies for the quantifying and controlling of physicochemical properties, rheology and texture of foods for extending shelf-life of the products; and green food packaging solutions.

“The primary goal of research is to advance the knowledge, and the primary goal of teaching is to develop and enhance abilities of students. As a faculty, I think research and teaching should be performed simultaneously for enhancing teaching by utilizing the updated knowledge,” said Dr. Mitra.

“I am really thankful for the research grant supports of �� Faculty Research Initiative (FRI) grant, Evelyn Van Donk Steenbock Endowed Chair grant, Wisys Spark grant, Maybelle Ranney Price Professorship grant, �� Discovery Center Research Fellow grant, Classroom and Lab Modernization grant and some Wisconsin ��. food industry supports such as brewer ��. spent grains donated by the Jacob Leinenkugel Brewing Company and cranberry pomaces donated by the Cranberry Partners /Cranberry Network LLC,” said Dr. Mitra.

Sadhana Thokachichu, who graduated on May 6 with a master ��. in food science and technology, received the 2023 Outstanding Graduate Researcher Award for her research and scholarly/artistic activities. She gave an oral presentation and presented a poster on her master ��. thesis research at Research Day. She won the WiSys People ��. Choice Quick Pitch at �� on May 2. She also received a 2023 Cooperative Education and Internship Program Student of the Year Award.

Sadhana Thokachichu in between Chancellor Katherine P. Frank and Provost Glendali Rodriguez – Received 2023 Outstanding Graduate Researcher Award on May 2

“I am thrilled to win the 2023 Outstanding Graduate Researcher Award. It is a tremendous honor to be recognized for my hard work and dedication to research. I am happy to be a part of Dr. Mitra ��. food engineering research group to conduct my thesis on Optimization of Brewers’ Spent Grain Fortification to Develop Value-added Breakfast Cereals Using a Single Screw Extrusion Process. I worked to solve the drawbacks of health and nutritional aspects with current high carbohydrate-based cereals and the underutilization of the brewery industry wastes in the food sector for my thesis study. I developed research skills, machine handling, time management, and critical thinking by working on this project. My research is beneficial for the sustainability of the brewery industry because barley spent grain has the potential to use as a value-added product in breakfast cereal development as it is rich in protein and fiber,” said Thokachichu.

Areeba Ali, a graduate student in food science and technology, won the WiSys Quick Pitch competition. She had three minutes to impress the judges with Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging. Her pitch conveyed the relevance and economic impact of her research. She will participate in state final Quick Pitch competition in August.

Areeba Ali – Received Wisys 1st Place Quick Pitch Award from the Chancellor Katherine P. Frank

“I am thrilled to have emerged as the winner of the Quick Pitch Competition 2023. This competition held a special significance for me as it not only allowed me to showcase my public speaking skills but also reignited my passion I had left behind seven years ago. It fills me with immense pride and happiness to have secured this victory amidst a pool of highly competitive students from ��.

“I owe a great deal of gratitude to my supervisor, Dr. Mitra, whose unwavering support and guidance played a crucial role in transforming my initial research idea into a practical and impactful project. Our aim is to develop a sustainable alternative to plastic packaging for food items. By utilizing milk proteins and plasticizers, we are creating a biodegradable film that can be used for packaging purposes. This innovation in developing milk protein biodegradable packaging films has the potential to significantly reduce our reliance on plastic packaging, which poses a significant threat to environmental safety. In this era of increasing environmental concerns, it is imperative for all of us to work together in pursuit of a greater good for our planet. By championing sustainable solutions like our biodegradable packaging, we can contribute to a healthier and more eco-friendly future,” said Ali.

Resha Tandukar presenting her poster at �� Research Day on May 2

Resha Tandukar, a graduate student in food science and technology, gave an oral presentation on her master ��. thesis, presented three posters and competed in the Quick Pitch. She received a Travel Grant from theOffice of Research and Sponsored Program to disseminate her thesis work by presenting a poster at the Institute of Food Technologists (IFT) annual meeting conference in July, 2023.

“I am deeply grateful to the Office of Research and Sponsored Program for providing me the Travel Grant award to disseminate my research in the prestigious IFT annual meeting conference. I believe that this opportunity will help me to explore new horizons and gain invaluable experiences that shape my professional journey. I am happy to be part of my research project on Developing Vegan Yogurt by Utilizing Plant-based Non-dairy Milks from Soybean, Almond, Coconut, Quinoa and Pinto Beans under the guidance of my supervisor Dr. Pranabendu Mitra. Considering the number of lactose intolerance people in the United States and the popularity of veganism worldwide, my research has focused to develop a vegan yogurt that has a comparable taste and nutrition to dairy yogurt. This study will help to expand the vegan yogurt market by contributing to the promotion of rising veganism worldwide, which also meets environmental and ethical obligations associated with dairy milk,” said Tandukar.

Hongdi Li (left) and Elizabeth Her (right) presenting their poster at �� Research Day on May 2

Elizabeth Her, undergraduate student of Food Science and Technology, received the 2023 undergraduate scholarship from the Wisconsin Section Institute of Food Technologists for the term of 2023-2024. She along with another undergraduate student Hongdi Li presented a poster on cranberry pomace fortified gluten free cupcake development at �� Research Day on May 2 and presented another poster on value-added gluten free cupcakes at National Conference on Undergraduate Research (NCUR) 2023 on April 14. She also contested for Wisys Quick Pitch competition 2023 at �� Research Day as well as Quick Pitch NCUR 2023 competition.

“I am excited to have been awarded the undergraduate 2023 scholarship from the Wisconsin Section Institute of Food Technologists. Being a first-generation, non-traditional student, I realize how many possibilities I can get with a higher education. I hope to show future generations of first-generation and non-traditional students that they too can achieve anything they set their mind to. As an undergraduate student, I am happy to be a part of the research project on “Optimization of By-product Cranberry Pomace Fortification in Gluten Free Cupcake Formulations based on Physicochemical, Textural and Sensory Properties” funded by Dr. Mitra ��. Evelyn Van Donk Steenbock Endowed Chair grant. Collaborating on this project has improved my teamwork, time management, and interpersonal skills,” said Her.

Daniel Oyinloye presenting his poster at �� Research Day on May 2

Daniel Olaitan Oyinloye, who is a visiting scholar at �� and is pursuing doctoral study with a collaboration between �� and Redeemer ��. University, Ede., Nigeria under Dr. Adeleke Osho (Nigeria) and Dr. Pranabendu Mitra, received a Nigeria Government TETfund (Tertiary Education Trust Fund) scholarship and a research support from Evelyn Van Donk Steenbock Endowed Chair grant. He gave an oral presentation and presented a poster on his PhD thesis research and contested for Wisys Quick Pitch Competition 2023 at �� Research Day on May 2.

“I am proud to share that I have recently been honored with the Nigeria Government TETfund scholarship. Receiving this accolade was an immensely gratifying experience, as it served as validation of my hard work and effort.

I am happy to complete a part of my PhD thesis that is “Developing medicinal plant extracts fortified diabetes remedial and anti-bacterial cookies” with a support of Evelyn Van Donk Steenbock Endowed Chair grant at Dr. Mitra ��. food engineering lab. The findings of my research have a potential to guide policy decisions, drive positive changes in the food industry, and enhance the overall health and well-being of individuals,” said Oyinloye.

CAHS Dean Maria Alm (5th from left back row) and Professor Eun Joo Lee (6th from left back row) with some Food Science and Technology students at Research Day on May 2

Research Day 2023 | Food Engineering Recap

Quick Pitch Presentations

Areeba Ali, Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging
Daniel Olaitan Oyinloye, Developing Diabetes Remedial Cookies
Elizabeth Her, Food Industry By-product Cranberry Pomace Fortified Gluten Free Value-added Nutritionally Rich Cupcakes
Rajesh Dangal, Food Industry By-products Brewer ��. Spent grain and Cranberry Pomace fortified Soy Protein Rich Extruded Snacks/Cereals
Resha Tandukar, Value-added Plant-based Vegan Yogurts as an Alternative of Dairy Yogurts
Sadhana Thokachichu, Conversion of brewer ��. by-products into value added extruded foods

Oral Presentations

Daniel Oyinloye , Adeleke Osho and Pranabendu Mitra, Antimicrobial and Anti-diabetic Properties of Plant Extracts of Picralima nitida and Momordica charantia in Diabetes-induced Rats
Rajesh Dangal and Pranabendu Mitra, Optimization of single screw extrusion processing variables on the physicochemical properties of brewer ��. spent grain fortified soy flour and rice flour blend extruded cereal/snacks
Resha Tandukar and Pranabendu Mitra, Developing vegan yogurt utilizing plant-based milks from soybean, almond, coconut, quinoa and pintobeans
Sadhana Thokachichu and Pranabendu Mitra, Development of value-added breakfast cereal-like product utilizing brewery industry by-products using a single screw extrusion process
Sahdeo Prasad, Pranabendu Mitra and Christopher Pennell, Food and Nutrition in Inflammatory Chronic Diseases

Posters Presentations

Areeba Ali, Pratima Jampani, Prativa Gaire, Amrutha Kilaru, Hema Chandu Immadisetty and Pranabendu Mitra, Effect of Plasticizer Glycerol on the Physicochemical and Migration Properties of Biodegradable Whey Protein Isolate Packaging Films
Daniel Oyinloye, Adeleke Osho and Pranabendu Mitra, Optimization of Banana Flour Cookie Formulations based on Physicochemical Properties using Response Surface Methodology
Hari Kavya Kommineni, Amrutha Kilaru, Pratima Jampani, Manoj Maddipati, Kiran Mane, Parker Ward and Pranabendu Mitra, A Review on Isolation, Modification and Characterization of Taro (Colocasia esculenta) Starch
Hema Chandu Immadisetty, Mrudula Laxmi Durbhakula, Prativa Gaire, Sai Siddhardha Dasari, Sreeja Gade and Pranabendu Mitra, A Review on Applications of 3D Printing Technology in Food Processing
Hongdi Li, Elizabeth Her and Pranabendu Mitra, Optimization of By-product Cranberry Pomace Fortification in Gluten Free Cupcake Formulations based on Physicochemical, Textural and Sensory Properties
Kamal Hasan Shaik, Sambasiva Rao Bandla, Blais Hurst, Stephen Aduboffour, Venkata Ramana Ambadi and Pranabendu Mitra, Developing edible cutlery using whole wheat flour, all-purpose flour and rice flour as an alternative of non-biodegradable plastic cutlery
Rajesh Dangal, Kavya Bangaru, Sambasiva Rao Bandla, Venkata Ramana Ambadi, Kiran Mai Adari and Pranabendu Mitra, Processing and Quality Evaluation of Fruits Flavored Soy-Yogurt: A Review
Kiran Mane, Hari Kavya Kommineni, Jeevan Kumar Melmai, Manoj Maddipati, Gayathri Medarametla and Pranabendu Mitra, Development of Cranberry Pomace Fortified Active and Edible Packaging Films with a Blend of Potato Starch, Chitosan and Sorbitol
Lathika Venugopalan, Resha Tandukar, Kamal Hasan, Manikanta Yadlapalli, Prudhvi Sureddi, Tejasri Vanga and Pranabendu Mitra, A Review on Consumer Acceptance of Cultured Meat and Plant based Meat
Parker Ward, Prudhvi Sureddi, Kavya Bangaru, Tejasri Vanga, Lathika Venugopalan, Manikanta Yadlapalli and Pranabendu Mitra, Optimization of Plasticizer Glycerol and Sorbitol for Developing Biodegradable Packaging Films using the Blends of Seaweed Extract, Tapioca Starch and Ginger Extract
Tatiana Nasrallah, Jeevan Kumar Melmai, Gayathri Medarametlla, Narayana Moorthi Pachipala, Chandana Pakala and Pranabendu Mitra, Applications of Artificial Intelligence and Big Data in Food Industry
Vraj Shah, Akshar Patel, Neha Patil, Priyanka Shah, Harsha Vardhan Reddy Pashika, Chaithanya Pidikiti and Pranabendu Mitra, A review on quality characteristics of value- added pasta products.
Priyanka Shah, Neha Patil, Vraj Shah, Akshar Patel, Kiran Mai Adari and Pranabendu Mitra, Developing Edible Ice-cream Packaging Containers using the Combinations of Whole Wheat Flour, Rice Flour and Corn Flour
Rajesh Dangal, Jhansi Badineedi, Prativa Gaire, Areeba Ali, Sai Siddharth Dasari, Sreeja Gade, Stephen Aduboffour, Blais Hurst and Pranabendu Mitra, Effect of Hot Air Oven Drying Temperature on Physicochemical and Textural Properties of Dried Apples
Resha Tandukar, Parker Ward, Sameera Shaik, Pablo Sotomayor, Lathika Venugopalan, Manikantha Yadlapalli, Amrutha Kilaru and Pranabendu Mitra, Effect of Storage Temperature, Packaging Materials, and Chemical Pre-treatments on the Shelf Life of Fresh Cut Apples.
Sadhana Thokachichu and Pranabendu Mitra, Characterization and prediction of sorption isotherm phenomenon of brewers’ spent grain fortified extruded cereal-like products using GAB modeling
Sreeja Gade, Rajesh Dangal, Sai Siddhardha Dasari, Resha Tandukar, Laxmi Durbhakula and Pranabendu Mitra, Optimization of Plasticizer Glycerol Content on the Physicochemical and Migration Properties of Biodegradable Tapioca Starch Packaging Films
Manikanta Yadlapalli, Tatiana Nasrallah and Pranabendu Mitra, Enhancing physicochemical, textural and sensory properties of peanut snacks using edible coating and hard cookies as primary packaging
Narayana Moorthi Pachipala, Chaithanya Pidikiti, Chandana Pakala, Harsha Vardhan Reddy Pashika, Tatiana Nasrallah and Pranabendu Mitra, Developing Edible Packaging Films using Xanthan Gum and Glycerol Plasticizer as an Alternative of Plastic Films

Food Engineering Assistant Professor Mitra and his students receive awards 2cam8536.jpg

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Classroom to table: Food science programs, graduates bolster a leading state industry

polingj — Tue, 07 Mar 2023 21:04:08 +0000

Classroom to table: Food science programs, graduates bolster a leading state industrypolingj March 7, 2023

Wisconsin food production, No. 8 in U.S., is supported by master ��., bachelor ��. programs in Heritage Hall

Wisconsin ��. calling card can be found all over the state. Vehicle license plates proclaim America ��. Dairyland, and from Lake Superior to the Illinois border 6,300 dairy farms and 100 cheese factories dot the countryside — along with plenty of cheese shops.

All that cheddar, gouda, mozzarella and 600 more varieties make Wisconsin No. 1 in the U.S. for cheese production and boost it to No. 8 for food processing overall, according to the Wisconsin Economic Development Corporation. The state has 3,700 food and beverage companies employing more than 100,000 people, including operations for seven of the world ��. 10 largest food manufacturers, such as Nestle and Kraft Heinz.

Emily Maier, a 2022 �� food science master ��. graduate, is research and development director at Ellsworth Cooperative Creamery, which is known for its cheese curds. / Ellsworth Cooperative Creamery

To grow the robust food production economy in a tight job market, Wisconsin needs every one of its 1,200 licensed cheesemakers but also much more. Filling one part of the industry ��. skilled workforce needs are �� graduates — such as research and development leaders Nick Radzinski at Brakebush foods and Emily Maier at Ellsworth Cooperative Creamery — from the bachelor ��. and master ��. food science and technology programs.

“Food manufacturing is everywhere in Wisconsin,” Radzinski said.

Food science research and innovation are part of the state ��. legacy, resulting in advancements “that have improved growing practices, increased distribution efficiency and raised safety and nutritional standards worldwide,” according to the Wisconsin Supplier Network.

Demand for food scientists is projected to grow 6% nationally through 2031, faster than the average for all occupations, according to the U.S. Bureau of Labor Statistics. It ��. one reason why the major renovation of �� . Heritage Hall, home of the food science programs and many others that support the state ��. workforce needs, is so important.

Updated labs at renovated Heritage Hall will improve food science research and benefit Wisconsin ��. economy. / ��

The renovation, which will include updated food science labs and classrooms, received priority approval in 2022 from the UW System Board of Regents and is ranked No. 1 in the Chippewa Valley and No. 3 for UW System academic buildings.

Heritage Hall Renovation

This project creates a new, unified home for workforce-critical degree programs in the College of Art & Human Sciences and more.

Ongoing food science work at �� already supports the state ��. economy:

Assistant Professor Pranabendu Mitra recently expanded the Food Process Engineering Research Lab. Mitra is conducting research with students on sustainability in the fruit juice, soybean and brewing industries. One study involves cranberry pomace, a byproduct comprised of the seeds, skins and stems of the fruit. Wisconsin is the No. 1 U.S. producer of cranberries and has several Ocean Spray production facilities.

Associate Professor Taejo Kim, who oversees food microbiology labs, has invented an inexpensive test kit for salmonella and listeria. Each summer, he trains state industry professionals at workshops.

Professor Eun Joo Lee has conducted research related to food chemistry. She has especially focused on bioactive peptides produced from the egg protein (phosvitin); and mechanisms and prevention studies of quality changes of irradiated meats. Recently, she has been researching with students the development of meat alternative products using a 3D food printer.

In addition to the master ��. and bachelor ��. food science programs, �� . Bachelor of Science program in packaging includes a food packaging emphasis.

Nick Radzinski, a 2005 �� food science graduate and certified food scientist, is head of research and development at Brakebush foods in Wisconsin. / Brakebush Brothers

Graduates supporting state ��. food economy

Program graduates like Radzinski, director of research and development at Brakebush based in Westfield; and Maier, quality assurance and product development manager at Ellsworth Cooperative Creamery based in Ellsworth, are two of many �� food science alumni who have added value to the state industry with their expertise.

Radzinski, a 2005 graduate and certified food scientist, oversees product development and the culinary program at Brakebush, a family-run company dating to 1925 that makes more than 150 chicken products and employs about 800 in Wisconsin, along with another 500 at plants in Minnesota, North Carolina and Texas. Brakebush processes about 10,000 pounds of chicken an hour.

The company ��. products are sold to food manufacturers and food service distributors around the state and country, such as nuggets, breaded and grilled fillets and wings to restaurant chains; diced chicken to state pizza manufacturers; or even custom-designed product applications for customers like the Fox Cities Stadium, home of the Wisconsin Timber Rattlers Baseball team.

The research and development team at Brakebush led by Radzinski develops products and product applications, such as this chicken ramen dish, for its customers. / Brakebush Brothers

Brakebush ��. operations also support other state companies. It buys potato starch, corn flour and spices made in Wisconsin, for example. “There are so many industry partners in Wisconsin it ��. crazy,” Radzinski said.

The influence of food science is everywhere too. “At every step of the food supply chain, someone could have a background in food science,” he said, citing farming operations, food safety, functional ingredients and even state manufacturers that make food service equipment.

Radzinski had two internships at Brakebush during his years at ��, leading to his full-time position. The food science bachelor ��. program requires a field experience. “It ��. critical to be able to dive into and understand what ��. available in the workforce,” Radzinski.

Following in his footsteps is Lydia Kneubuehl, a junior from Madison who is a food science major pursuing a double major in computer science. She had an internship at Brakebush last summer and will return this summer. She would like to start her career there in R&D.

Kneubuehl enjoyed the professional setting, a culture that Radzinski helped establish. Radzinski said the scientific method, which includes isolating one variable at a time during research, was ingrained in him at �� and now is part of his team ��. mindset.

Brakebush foods in Westfield has plants in four states and processes about 10,000 pounds of chicken an hour. It distributes a variety of products to customers around Wisconsin and / Brakebush Brothers

“I had so many science classes where that ��. the model you followed. That ��. the right methodology,” he said.

Kneubuehl worked on three projects: developing a product of her choice, testing active ingredients to measure the effect on cooked chicken; and developing a product for Brakebush ��. signature product line.

“I think that developing a new product that eventually does hit the market would be especially rewarding,” she said.

Kneubuehl said most people don’t realize the strength of the food science field, and Radzinski agreed. “There are so many openings and opportunities to become a food scientist,” said Radzinski, adding that he has four other food scientists on his R&D team.

Radzinski has served on the �� food science program advisory committee going back to his days as a student. He is a member of the Wisconsin chapter of the Institute of Food Technologists.

Emily Maier works in a �� food lab as a graduate student with Associate Professor Taejo Kim. / ��

Maier, a native of Chippewa Falls, earned a bachelor ��. in animal science, with a food science and chemistry minor, in 2017 from UW-River Falls. She started working at Ellsworth Cooperative Creamery as an intern in 2016 and full time in 2017. She earned a food science master ��. in 2022 from ��.

She is responsible for leading the quality team across all plants, including a new one in Menomonie, to ensure food safety and also oversees R&D. Ellsworth Cooperative Creamery is known for its cheese curds, claiming the title of curd capital of the state.

“A lot of the laboratory techniques that I learned at �� when completing my thesis research are practices I use whenever completing lab work,” she said. “I liked the hands-on learning opportunities in the classes with labs that you could not get from taking a strictly online master ��. program as well as the research opportunity I had while completing my thesis.”

Classes such as Food Microbiology, focusing on spoilage and causes of food poisoning, and Food Law helped Maier develop a deeper understanding of the industry. The Food Law course “very closely related to my current line of work. It was interesting reviewing the history of how food laws came about along with cases that caused regulation changes,” she said.

###

Wisconsin ��. calling card can be found all over the state. Vehicle license plates proclaim America ��. Dairyland, with 6,300 dairy farms and 100 cheese factories. Emily Maier 1

M.S. Food Science & Technology

Our M.S. Food Science & Technology program will prepare you for a future as a food technologists/leaders through education, research, and outreach.

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Hero Caption: �� Assistant Professor Pranabendu Mitra works with a student in a food science lab.

Eun Lee

Full Name: Dr. Eun Joo Lee

Job Title: Professor / Program Director

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College: College of Arts & Human Sciences

Department: Kinesiology, Health, Food & Nutritional Sciences Department

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Curriculum Vitae: Dr. Eun Joo Lee CV (412.17 KB)

Education:

Degree: Ph.D. Food Science and Technology

University: Korea University

Degree: M.S. Food Chemistry

University: Korea University

Degree: B.S. Food and Nutrition

University: Myong Ji University

Degree: Certification of FSPCA training course-"Preventive Controls for Human Food"

University: Food Safety Preventive Controls Alliance (FSPCA) - August 2016

Degree: Certification of Certified Food Scientist (CFS)

University: Institute of Food Technologist (IFT) - June 2016

Degree: Korean Nutritionist License

University: Ministry of Health and Welfare, Korea - April 1992

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Students to present applied research at Research in the Rotunda

polingj — Thu, 02 Mar 2023 18:47:51 +0000

Students to present applied research at Research in the Rotundapolingj March 2, 2023

Annual state Capitol event will include food science major explaining work on consumer and commercial test kits for E.coli and coliforms

A research spotlight will shine on nine �� students on Wednesday, March 8, at the state Capitol, including one whose efforts could help make water safer to drink and food safer to eat.

Dozens of UW System students will present at the annual Research in the Rotunda, held in the Capitol rotunda. The event is a chance for state leaders, legislators and others to learn about faculty-supported student efforts that may impact the state ��. economy.

�� junior Caitlyn Lisota, a food science and technology major will explain research that could benefit consumers and the state ��. large food processing industry.

Caitlyn Lisota and her research adviser, Associate Professor Taejo Kim, conduct tests in the food science lab. / ��

She is part of a team led by Associate Professor Taejo Kim that is creating a rapid, ready-to-use, low-cost test kit for the bacteria E. coli and coliforms, a strain of which can cause serious illness. Two kits are being designed, one for consumers and another for commercial use.

The kits are in the testing stage, Lisota said. “I believe the research is important because it ��. developing a kit that is more cost-effective and still is able to detect small cell numbers of E.coli/coliform.”

She joined the project as a first-year student. “I have gotten ample laboratory experience and been able to practice various laboratory skills and procedures that have helped prepare me for when I get a job in the food science industry,” she said.

This summer, she will have an internship at Hydrite in the state of Washington. She hopes to begin her career in the food science industry in quality assurance.

Caitlyn Lisota ��. research is part of a project to create rapid, ready-to-use, low-cost test kits for the bacteria E. coli and coliforms. / ��

Lisota was the 2022 College of Education, Hospitality, Health and Human Sciences Outstanding Student Researcher — now the College of Arts and Human Sciences.

�� also has a master ��. program in food science. Both programs will benefit from improved labs as part of the Heritage Hall renovation.

�� students presenting at Research in the Rotunda and their faculty advisers are:

Kal Breeden, of Lakeville, Minn., majoring in environmental science, “Long-Term Efficacy and Stability of Trout Stream Habitat Restoration in the Red Cedar River Watershed”; advisers, Keith Gilland, Nicole Hayes, Innisfree McKinnon
Broderick Frye, of Whitewater, professional communication and emerging media, “Predictable Patterns in Sports Journalism Headlines: Can AI Replicate the Expected Structure and Tone?”; Joleen Hanson
Zachary Helget, of New Ulm, Minn., business administration, “Determinants of MSA-Level Employment and Wages”; Zach Raff
Kacey King, of Hugo, Minn., human development and family studies, “Accessing Mental Health Services Across the Life Course: Barriers and Solutions”; Amanda Barnett
Dylan Kostuch, of Amherst, applied science, “Seasonal Patterns of Nutrient Limitation in Two Hypereutrophic Reservoirs”; Gilland, Hayes, McKinnon
Jordan Kunze, of Merrill, applied science, “Impact of Personal Care Products on Tensile Strength and Structure of Hair”; Matthew Ray
Caitlyn Lisota, of Mukwonago, food science and technology, “Development of Rapid, Ready-to-Use, and Cost-Effective Water Test Kits for Detection of E. coli and Coliforms”; Taejo Kim
Noah Royce, of Mattoon, applied science; applied mathematics and computer science, “Using Mathematical Modeling to Increase the Crop per Drop for Dark Red Kidney Beans”; Tyler Skorczewski, Keith Wojciechowski
Britney Serafina, of Baldwin, environmental science, “Land Use and Conservation Practices Affect Stream Water Quality in the Red Cedar”; Gilland, Hayes, McKinnon

King studied the increase in need for mental health services since the COVID-19 pandemic. Up to 20% of Americans are experiencing mental health illness at any given time, with half of them not receiving treatment.

Barriers to treatment increase the risk of suicide for both older and younger adults, King found. Major barriers include lack of social support, availability of telehealth and access to health insurance.

�� student Kacey King discusses the key findings of her research project, “Accessing Mental Health Services Across the Life Course: Barriers and Solutions” in a video. / ��

“Having access to needed mental health services is correlated with a healthy workforce, which can help build our local, regional and national economy,” said King, who has a video discussing her research.

Each UW System university is allowed six students at Research in the Rotunda, but �� has nine because Breeden, Kostuch and Serafina are presenting as part of the Freshwater Collaborative of Wisconsin. �� received FCW grants in 2022 totaling nearly $400,000.

Students were nominated for the event by faculty and staff. Nominations, including a research abstract, were scored by a student research committee.

Faculty-led research is one aspect of the experiential learning required in all �� undergraduate and graduate programs and part of the university ��. polytechnic advantage.

Faculty, staff also attending

Attending the event with the students will be �� Chancellor Katherine Frank, Provost Glendalí Rodríguez, several staff and many of the faculty advisers.

“Research in the Rotunda is such an important yearly event, as it gives our �� students a high-profile platform to convey their research with ideas that could ultimately benefit both the people of Wisconsin and the world,” said Anne Hoeltke, director of �� . Office of Research and Sponsored Programs, who will be attending.

“The ability to share research with legislators provides an opportunity to highlight the importance of research and the economic impact on the state,” she said.

Research at �� by students, faculty and staff is coordinated through ORSP, which provides grants funded by Stout University Foundation.

ORSP also oversees publication of the annual Journal of Student Research.

Copies of the journal will be available on Tuesday, May 2, at �� . annual Research Day, where more than 100 student projects will be presented. Additional work by School of Art and Design students will be presented at the Senior Show from 6 to 9 p.m. Friday, May 5.

From Thursday to Friday, April 13-15, �� will have 55 students, four faculty and two staff members presenting at the National Conference on Undergraduate Research, being held this year at UW-Eau Claire.

###

A research spotlight will shine on nine �� students on Wednesday, March 8, at the state Capitol, including one whose efforts could he Lisota 1

Food science professor leads applied research in Food Process Engineering Research Lab

Graduate students seek to convert fruit, soybean and brewing byproducts into healthy, sustainable foods

Hero Caption: Food science major Caitlyn Lisota works in a Heritage Hall lab on E. coli test kits, part of her research that will be presented the state Capitol.

Taejo Kim

Ph.D. Mississippi State University, 2003 • Major: Food Science and Technology, Minor: Biochemistry • Support Area: Food Microbiology and Safety/Food Processing

Teaching Interests: Food Microbiology, Advanced Food Microbiology, Food Quality, Food Preservation, Food Law, Experimental Foods, Food Biochemistry

Full Name: Dr. Taejo Kim

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