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�� graduate students’ protein-packed candy, cottage cheese creations earn accolades

giffeyt — Fri, 01 Aug 2025 16:44:47 +0000

�� graduate students’ protein-packed candy, cottage cheese creations earn accoladesgiffeyt August 1, 2025

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

A stroll down the aisle of the supermarket or a scroll through your social media feed likely provides plenty of evidence that when it comes to consumer products and nutritional advice, protein is all the rage.

Sales of traditional protein-rich foods like beef have soared, and whey – once an afterthought to the dairy industry – is now a hot commodity. Protein is being packed into everything from waffles to popcorn to soda, and The New York Times recently declared that there is a “protein bar arms race” underway.

And consumers are buying in: Research by Minnesota-based Cargill published earlier this year found that 61% of Americans surveyed reported they boosted their protein intake last year.

This summer, two protein-packed products created by University of Wisconsin-Stout graduate students – one a hard candy made with green algae, the other a celery-infuse cottage cheese – earned accolades. Both research projects were supported by the Evelyn Van Donk Steenbock Endowed Chair grant awarded to Associate Professor Pranabendu Mitra of the university ��. Kinesiology, Health, Food & Nutritional Sciences Department.

One of the award winners is �� graduate student Prachi Sakariya, who is pursuing her M.S. in food science and technology. Prachi has noticed the protein trend, but she also knows about the environmental implications of the dominant sources of protein, both animal- and plant-based. She received the People ��. Choice Award at the WiSys Quick Pitch State Final in Madison, part of the WiSys SPARK Symposium, which ran July 23-25.

Another �� food science and technology graduate student also received recognition for her research this summer. Durga Bhavani Mahankali won second place for an oral presentation she delivered in the product development division at the Institute of Food Technologists’ FIRST Annual Event & Expo in Chicago July 13-16.

Samples of algae-infused candy made with Chlorella and Spirulina. / Submitted photo

Earth-friendly candy creation

“Whey protein requires a lot of water and a lot of animal milk, and on the other hand plant protein like soy also requires a lot of land, which has resulted in deforestation,” Prachi said. “Right now, water and land use may not seem like a critical concern globally, but over the next few decades, as drinking water and cultivable land shrink, these will become serious challenges. That ��. where algae could play a significant role.”

Microalgae such as Chlorella and Spirulina absorb carbon dioxide from the environment, take comparatively little land and water to grow, and have a 60% to 70% protein content, she explained. Yet despite their benefits, microalgae are used in relatively few consumer products.

Prachi aimed to change that by creating a unique product that meets consumers’ desires for both extra protein and sweet treats: a microalgae-infused hard candy she calls an “algae pop.” After experimenting with various recipes, Prachi settled on a 50-50 mix of the two varieties of microalgae combined with sucrose, glucose, lime and citric acid, creating a dark-green candy with a refreshing lime-like flavor.

The project began as an assignment in Mitra ��. food product development class last fall. After research, lab work and sensory analysis by 60 campus volunteers, Prachi presented her innovative idea at �� . WiSys Quick Pitch competition in early May. She won first place at the competition, held in conjunction with �� . annual Research Day.

Prachi, center, won first place at ��'s Quick Pitch competition in May. She is shown with Chancellor Katherine Frank, right, and Provost Glendalí Rodríguez.

The campus success allowed her to move forward to the WiSys Quick Pitch State Final on July 25. Out of approximately 275 registered attendees, Prachi ��. pitch received the most audience votes.

“It was a wonderful experience to win first place at Stout and then to receive the People ��. Choice Award at the state-level competition,” she said. “It truly encouraged me, and it was very exciting to present my idea beyond the classroom to professional researchers and innovators.”

While her prior academic career – which includes B.S. and M.S. degrees in her native India – prepared Prachi for the meticulous lab work required for the project, she said that participating in the pitch competition helped her gain valuable experience in presenting her ideas to a broader audience, notably by condensing her research into a three-minute pitch. Prachi credits Mitra with helping her practice and overcome her stage fright.

Currently, her research remains at the lab level, but Prachi plans to further enhance the product by improving the flavor and increasing its protein content. Based on the strong interest shown by attendees at the event, she is now in discussions with a WiSys innovation advisor about future development and potential commercialization.

WiSys is an independent nonprofit that serves as a technology transfer office for Universities of Wisconsin campuses such as ��.

�� graduate student Durga Bhavani Mahankali, third from right, with �� colleagues at the IFT FIRST expo in Chicago. / Submitted photo

Giving cottage cheese a nutritional boost

Mahankali ��. presentation at the IFT expo in Chicago focused on a project – which was also developed in Mitra ��. food science and technology research course – that created cottage cheese infused with celery.

Mitra, her professor, described IFT as the “biggest, largest and most prestigious conference for food scientists in the world.” Taking part allows students to network with others in the industry for possible job opportunities.

“Our research mainly focused on making a product that not only tastes good but also offers health benefits,” Mahankali explained. “The idea aligns very well with growing consumer interest in functional foods, which makes our idea stronger.”

Durga Bhavani Mahankali poses with the IFT FIRST expo sign in Chicago. / Submitted image / Submitted photo

Driven in part by social media buzz, cottage cheese has surged in popularity, she said. Cottage cheese is already low in fat and high in protein, and adding celery infuses it with antioxidant and anti-inflammatory properties because of vitamins A and D. Mahankali said a mixture with 9% celery was found to be most promising as a commercial product.

“One of our professors even mentioned that he would buy the product if it were available on the market,” she said.

Mahankali was the primary investigator on a six-member team that included fellow graduate students Valluru Varun Naga Sai, Durga Siva Rama Krishna Gokavarapu, Sreeya Peri, Sai Sri Mamillapalli and Ganesh Allu. While the entire team was able to attend the conference, it was Mahankali who gave the six-minute presentation to an audience of judges, industry professionals, professors and fellow students. She then answered the judges’ questions about the product ��. potential shelf-life and cohesiveness.

“It was a great opportunity to discuss my work in-depth and show how it addresses current trends in functional foods,” Mahankali said.

“It was my dream to attend the IFT conference, and now winning an award on this stage means a lot to me,” she added. “It ��. not just mine and my team ��. hard work but our mentor (Dr. Mitra) who always motivated and guided us in the right way.”

Associated Professor Pranabendu Mitra received the �� Outstanding Research Mentor Award in May.

Adding communication abilities to lab skills

Mitra, whose own research focuses in part on environmental sustainability in the food industry, is proud of his students who have had success at the Quick Pitch and elsewhere. In 2023, Stout alumnus Areeba Ali won first place and the People ��. Choice Award for “Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging.” And M.S. food science and technology graduate Josh Bernin took second place in the Quick Pitch state finals in 2022 for his presentation, “Developing Protein Rich Higher Fiber and Antioxidant Cranberry Pomace Infused Soy Flour and Rice Flour Blend Extruded Fried Snack.”

Mitra said he strongly encourages his students to take part in competitions such as these. Many food science graduates find jobs in quality assurance or product development, professions that will require them to communicate with coworkers, regulators and customers. Food scientists, Mitra emphasized, need both lab skills and communication skills to have professional success.

“Although you have a strong background in lab skills, if you cannot communicate what you are doing, nobody knows what you are doing,” said Mitra, whose commitment to facilitating student research earned him the annual �� Outstanding Research Mentor Award last spring.

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

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

Mitra praised Prachi for working hard in the lab to formulate her algae pop as well as outside of class to hone her public speaking.

Likewise, Prachi thanked Mitra, her advisor, for his encouragement, and also highlighted the support of the university ��. Office of Research and Sponsored Programs, a partner with WiSys in backing the Quick Pitch competition.

ORSP supports students, faculty, staff and the institution overall in their research endeavors. The office provides funding to support research and creative activity and attendance of research conferences, coordinates �� . annual Research Day, and recognizes outstanding research through an annual award program, among other activities.

“The applied research that Stout students participate in not only challenges them to solve real-world problems and develop innovative product ideas, like Prachi ��. protein-infused candy, it leads them to develop professional communication skills to share their work broadly – with peer researchers, academia and industry,” said Research Program Coordinator Chela Cea of the ORSP. “As the winner of our campus Quick Pitch competition, held on Research Day each year, we were so proud to have Prachi represent �� at the state level. Her research, supported by our outstanding faculty, and persuasive pitch clearly resonated with attendees and potential industry partners.”

Prachi, who will begin her second year at �� in the fall semester, looks forward to continuing work on her product and career goals.

“�� always pushes students toward not only the theoretical basis but also to learn about the practical version of food science,” she said.

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‘The education I received at Stout equipped me with the requisite knowledge and skills to be competitive globally.’

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Algae-infused treat wins People ��. Choice Award at statewide WiSys event Prachi pours algae candy mixture in lab

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Hero Caption: �� graduate student Prachi Sakariya creates a batch of algae-infused candy in the lab. / Submitted photo

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

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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

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Students recognized for leadership, academic excellence in packaging, social science, food technology, interior design

goersab — Tue, 11 Feb 2025 16:41:38 +0000

Students recognized for leadership, academic excellence in packaging, social science, food technology, interior designgoersab February 11, 2025

Competitive industry-sponsored scholarships positively impact graduate, undergraduates

Abbey Goers

Paying for college can be stressful. But as a Money Magazine 2024 Best Colleges in Wisconsin, �� understands. Noted for its focus on affordability and student outcomes, �� has resources to help alleviate some of that financial pressure.

From offering on-campus jobs through Career Services’ Handshake app, providing one-on-one guidance at the Financial Wellness & Literacy Center, and coordinating hundreds of �� Foundation scholarships and external industry-sponsored scholarships, Wisconsin ��. �� makes sure Blue Devils reach their graduation goals.

This academic year, more than 1,000 students have been awarded nearly $3 million in external and Foundation scholarships, reflecting their dedication to their fields of study and promise in their future careers.

Packaging senior Makenna Lowell / Makenna Lowell

Scholarships impact students’ education, allowing them to focus on their degree programs, applied research and creative endeavors at Wisconsin ��. ��, as well as motivate students to continue to strive for excellence in their fields through professional development opportunities.

“With this support, I can dedicate more time to hands-on projects, collaborate with peers and faculty, and participate in industry-related events. This will enhance my skills and knowledge in packaging, preparing me for a successful career,” said packaging senior Makenna Lowell, of Frederick, Md.

Lowell was recently awarded two industry-sponsored scholarships: a $5,000 Mark C. Garvey Scholarship by PMMI, the Association for Packaging and Processing Technologies, and a $500 scholarship from the Institute of Packaging Professionals Minnesota Chapter.

Other recent external scholarship recipients include:

Packaging senior Elaina Marxen, of Rochester, Minn.: $5,000 Cindy Finley Memorial Scholarship, on behalf of the Flexible Intermediate Bulk Container Association.
Applied social science senior Sophia Moore, of Redwing, Minn.: $3,000 Tommy G. Thompson Leadership Scholarship, sponsored by the Tommy G. Thompson Center on Public Leadership.
M.S. food science and technology graduate student Meghana Maske: $3,000 Food Safety Scholarship, sponsored by the FMI Foundation in partnership with the Safe Quality Food Institute.
Interior design senior Lindsey Phillips, of Eden Prairie, Minn.: $7,500 Network of Executive Women in Hospitality ��. Icon of Industry Scholarship.

In addition, 48 students received $1,500 scholarships from Mayo Clinic Health Systems, for a total of $72,000; and five students received $2,000 each from the Building Owners and Managers Association of Greater Minneapolis for pursuing careers in commercial real estate and building management.

Gaining professional development opportunities in packaging

Marxen and Lowell enjoy how broad the packaging industry is and the opportunities for students and careers in the field, yet how tightly knit the professional community feels.

“It is a growing industry that is pertinent to the function of daily life. I hope to develop and design creative packaging solutions that benefit sustainability efforts and positive consumer experiences,” Marxen said.

Packaging senior Elaina Marxen

Lowell added, “There are tons of opportunities in niches of packaging that most people have never even thought of. I am excited by the idea of so many possibilities for my future and many career paths to choose from.”

Marxen, who has minors in graphic media and print management and global perspectives on engineering, has completed two co-ops: one with Starbucks’ global research and development and engineering team in Seattle and one with Buckeye Corrugated, Inc. in Cedar Falls, Iowa.

“I see the major advantage to my Stout education when interacting with engineering students from other universities. Stout requiring a co-op not only encourages me to test out different areas of my field but also gives me related job experience I can talk about in interviews and bring forward into my career.

“These co-ops made me more confident than ever that I made the right decision to attend ��. The polytechnic education and career-focused program give me the tools and knowledge I need to be able to exceed expectations in my future endeavors,” added Marxen, who will graduate in May 2025.

Lowell, who has a minor in sustainability, has completed a seven-month co-op at Kimberly-Clark in Appleton, working on real-world projects that resulted in her contributions being featured on store shelves.

Packaging students Griffin Reisman and Makenna Lowell, IOPP scholarship recipients / Mary Paz Alvarez Valverde

“During this time, I honed my professional communication skills and learned extensively about project management and work timelines,” she said. “I have accepted a second seven-month co-op with Ocean Spray in Lakeville, Mass., and I am excited to collaborate with a new team and deepen my knowledge of the food packaging industry.”

Lowell will graduate in May 2026. She ��. interested in working for a consumer goods company on the East Coast, closer to her hometown.

“The packaging industry is so broad, and I have had so many memorable experiences with fellow packaging students from other universities and with industry professionals. I am excited for what the future brings and the many great people in the industry that I have yet to meet,” she said.

Moore is leading the way in public service

Moore has known from a very young age that she wanted to work in public policy and law. Within her applied social science degree, she ��. concentrating on history and politics.

Applied social science student Sophia Moore at the State Capitol Building / Sophia Moore

Moore is one of 15 students across the Universities of Wisconsin to receive the Tommy G. Thompson Leadership Scholarship, awarded for their spirit of tackling big problems through teamwork and determination to make Wisconsin a better place.

Last summer, Moore interned with AmeriCorps as a Housing Stability Fellow for a local domestic violence and homeless shelter.

“My experience there was completely life-changing,” she said. “Having an understanding of nonprofits and legislation regarding social welfare programs definitely enhanced my experience while on the job.”

Moore ��. on-campus leadership includes serving as a student senator for the Stout Student Association, later becoming a vice chair, and now, director of Legislative Affairs. She is a civic engagement student lead at the university ��. Involvement Center, a student orientation leader for incoming first-year students, and sits on committees, like the Student Retention Committee, all charged with maintaining a student-driven campus.

“Our campus is uniquely full of leadership opportunities, and our faculty and staff are so incredibly helpful in equipping you with the skills needed to become a great leader,” Moore said.

“The leadership scholarship will allow me to continue my undergraduate education at a lower cost, alleviating me of some financial burden as a low-income college student and leaving me able to put my all into my studies and leadership responsibilities,” she said.

Moore will graduate in winter 2026 and hopes to continue her journey into public service as an intern or staff member for a legislator before applying to law school.

Maske awarded for addressing challenges in food product development

Maske is passionate about advancing food safety protocols and leveraging her skills in quality management to enhance product integrity and sustainability.

Meghana Maske, M.S. food science and technology graduate student / Meghana Maske

She is one of 15 recipients from across the U.S., Canada and Mexico to receive the FMI scholarship, which recognizes outstanding food safety scholars based on academic ability, leadership potential, motivation and initiative.

Her thesis research, “Development of 3D Printed Fish Analogs with Enhanced Omega-3 Fatty Acids,” uses extrusion-based 3D printing technology to create plant-based fish analogs.

Maske has researched plant-based ingredients and is refining formulations to optimize texture and nutritional composition and to replicate the muscle fiber structure of fish.

“An ongoing focus of my research is enhancing omega-3 fatty acid levels from plant-based sources, an essential aspect of nutritional benefits. This project aims to contribute to sustainable food innovation and provide viable alternatives to traditional fish products,” she said.

“My research has greatly enhanced my technical and analytical capabilities, allowing me to systematically approach challenges in food product development. This structured and methodical approach has strengthened my collaborative skills and problem-solving mindset to enable me to contribute effectively to advancing food innovation, particularly in the development of sustainable food products,” she said.

Her research is funded by �� . Student Research Grant.

Maske will graduate in May 2025. She plans to work in food safety and quality assurance and thinks her research and internship as a food safety and quality intern at Bunge, in Danville, Ill., have prepared her for a career. At Bunge, Maske gained experience in conducting audits, developing standard operating procedures and managing food safety documentation.

Maske is grateful for the opportunity to receive the FMI scholarship.

“Meghana ��. strengths are her positive thinking and proactiveness in everything she does. This is an important virtue for personal success and for successfully leading a team,” said Program Director Eun Joo Lee. “Meghana ��. case is a good example of the snowball effect of success, showing how student's small successes lead to big successes continuously. I am very proud of her.”

Maske and FMI scholarship recipients are invited to attend the SQF Unites Conference, March 2-5, in Orlando, Fla.

Phillips creates perfect spaces for her clients

Phillips enjoys creating functional, beautiful and inspiring environments. “I have always been someone who loves puzzles, so solving problems with design, space planning and budgeting was a good fit for me. Turning a space with infinite possibilities into the perfect space for the client is what inspires me to design,” she said.

Interior design student Lindsey Phillips / Lindsey Phillips

She thinks her classes and studios have opened her eyes to what being an interior designer truly means. She has designed workspaces, retail, libraries, residential spaces and more.

“With courses like lighting design, construction documents, contracts and codes, my projects have developed to be the most successful and realistic products I can design,” said Phillips, who worked as a sales intern with Southern Lights, in Burnsville, Minn., last summer.

Phillips NEWH Icon of Industry scholarship covers almost all her senior year tuition.

“It has been very helpful since I pay for all my expenses by myself. I have been taking out loans and working multiple jobs while staying a full-time student. This scholarship not only helps me financially but also confirms that my hard work has paid off,” she said.

Phillips, who has a minor in project management, will graduate in May 2025. She plans to work for a commercial design firm that focuses on hospitality design.

NEWH Inc. fosters leadership development, scholarships, advancing education, mentorship and networking in the hospitality industry.

“This is a wonderful accomplishment for Lindsey, and we are all very proud of her. NEWH is a great organization and has supported our students for years,” said Program Director Shelley Pecha.

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Inspiring Graduate: Tejasri Vanga, M.S. Food Science & Technology

goersab — Mon, 13 Jan 2025 17:00:00 +0000

Inspiring Graduate: Tejasri Vanga, M.S. Food Science & Technologygoersab January 13, 2025

‘Joining Stout gave me a strong foundation. I improved my skills, which helped me to carve the next step.’

Inspiring Graduate: Tejasri Vanga (’24)

Hometown: Karimnagar, India
Degree: M.S. Food Science and Technology

After earning her bachelor ��. in agriculture, agriculture operations and related sciences from Singhania University in Rajasthan, India, Tejasri Vanga traveled across the world to Menomonie to join �� . M.S. in food science and technology program.

Tejasri Vanga receives her master's hood at commencement / ��

“I chose �� for its wide research opportunities and because of the practical knowledge I would gain in the food science program,” she said.

“Also, there is a wide variety of employment opportunities open across the United States, and as Wisconsin is known for its dairy products, I thought studying here I would gain good knowledge in the field of food science.”

With a need for sustainable food production and consumer demand for healthier food driven by scientific research, the Bureau of Labor Statistics projects an overall employment growth of 8% for agricultural and food scientists over the next decade, faster than other occupational averages.

Vanga received her master ��. on Dec. 14, along with 510 graduates.

She is seeking a career in research and development, where she can use her industry knowledge and experience. She also plans to continue her research work in plant-based meat analogs, a booming topic in the future, she said.

Tejasri Vanga celebrates at commencement / ��

How well has �� prepared you to work in your field?

The best times in my master ��. at �� is definitely going to be my research on plant-based meat. I am most proud of my research on the “Study of Texture Properties of Plant-Based Meat Analogs Using 3D Printing Technology.”

I used to stay in labs for hours up to midnight and write papers, but at the end I’ve secured a milestone achievement in my life, while serving as a graduate food research assistant.

Stout taught me many things in professional and personal ways. It shaped my career, gave me a clear vision of how to learn and how to face challenges in the upcoming future.

It helped me to build a professional network, made an impact on my personal values, improved my connections, and made me feel comfortable and warm even though I'm far away from my home country, India.

Joining Stout gave me a strong foundation. I improved my skills, which helped me to carve the next step.

Tejasri Vanga received her master's in food science and technology on Dec. 14 / ��

My internship as a research and development intern at John B. Sanfilippo & Son, Inc., a leader in the snack food industry, located in Chicago, led me to a path to choose a career through the strong, valid industrial experience.

I really thank Stout for these opportunities.

How did your research opportunities impact your experience?

I was an active WiSys participant, and I won second place at the 2024 WiSys Quick Pitch during �� . Research Day, as well as Audience Favorite, for my presentation on “Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs.”

I conducted the research with my mentor Program Director Dr. Eun Joo Lee 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.

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.

At the 2023 WiSys SPARK Symposium hosted by UW Oshkosh, I presented my research on “A Review on Consumer Acceptance of Cultured Meat and Plant-based Meat.”

Tejasri Vanga won two awards at the 2024 WiSys Quick Pitch / ��

And at �� . 2023 Research Day, I presented two posters with research teams led by Dr. Pranabendu Mitra: “A Review on Consumer Acceptance of Cultured Meat and Plant based Meat” and “Optimization of Plasticizer Glycerol and Sorbitol for Developing Biodegradable Packaging Films using the Blends of Seaweed Extract, Tapioca Starch and Ginger Extract.”

What stands out about your �� experience?

The Office of Research and Sponsored Programs team supported me in the form of research grants, which changed my path. I wish success and wonderful support to the research team at ��.

I also want to sincerely thank Dr. Eun Joo Lee. Thanks for believing in my research and investing time in me. It has been an incredible opportunity, and I feel accomplished to be the part of this research.

I also want to thank professors Dr. Pranabendu Mitra and Dr. Tajeo Kim for supporting and encouraging me.

Tejasri Vanga is seeking a career in research and development / ��

I was also a part of International Club with the Office of International Education and participated in the annual International Night community events these past two Novembers.

I felt these were one of my best joyful moments at ��.

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

I faced challenges in terms of some tough assignments, research submissions and hunting for internships.

But I never gave up, which helped me to build a courageous side and face practical challenges with calm and efficiency.

Thank you, Stout, for all the wonderful memories that you gave me in a professional and personal way and for helping me to build a strong career with the good foundation in food science. Thank you, everyone.

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‘Joining Stout gave me a strong foundation. I improved my skills, which helped me to carve the next step.’ Tejasri Vanga

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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.

Forty-four 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

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M.S. Food Science & Technology

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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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Forty-four food science students present plans to prevent food contamination, illness

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

Forty-four 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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Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry Food science students conduct glucose test in the lab

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B.S. Food Science & Technology

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Inspiring Graduate: Areeba Ali, M.S. Food Science & Technology

goersab — Tue, 07 May 2024 14:26:12 +0000

Inspiring Graduate: Areeba Ali, M.S. Food Science & Technologygoersab May 7, 2024

‘�� has provided me with a nurturing environment where I have been able to grow academically, professionally and personally.’

Inspiring Graduate: Areeba Ali (’24)

Hometown: Lahore, Pakistan; Eau Claire
Degree: M.S. Food Science & Technology

Areeba Ali ��. personal journey to graduation “reflects the resilience, determination and spirit of perseverance that defines our graduating class,” she said.

After a break of seven years, Ali decided to return to academia, despite feeling doubt and uncertainty about her ability to succeed. She chose �� . food and science technology master ��. program because of its focus on applied learning to prepare students for successful careers upon graduation.

Areeba Ali receives her master's hood at commencement / ��

“The university's hands-on approach to education, combined with its commitment to innovation and industry partnerships, resonated with me as I sought to gain practical skills and real-world experience,” she said.

Ali, who has received several awards for her research, earned her master's in food and science technology on May 4, along with 1,037 graduates.

She plans to pursue a career in food product innovation or food packaging and earn her Ph.D. in a related field after gaining industrial experience.

“My future research will be based on the research projects and scholarly activities conducted at ��. Each project and activity has shaped my aspirations and commitment to make impactful contributions toward the advancement of science.

“My experience at ��, where I found acceptance, support and guidance from both classmates and professors, has equipped me with firsthand knowledge of the transformative power of education and the importance of fostering a culture of inclusivity and belonging within our academic community,” she said.

How has your �� education changed you?

My experience at Stout has fundamentally transformed me, encouraging independence and instilling a profound belief in my capabilities. Throughout my journey, I’ve learned to navigate the complexities of balancing various responsibilities, realizing that while it may not always be easy, it is entirely possible.

Areeba Ali celebrates at commencement / ��

This newfound sense of self-assurance has empowered me to tackle challenges head-on, knowing that with determination and perseverance, I can overcome any obstacle.

My Stout education has not only equipped me with valuable knowledge and skills but has also shaped me into a resilient and self-reliant individual, prepared to face the opportunities and challenges that lie ahead.

How well has �� prepared you to work in your field and why?

�� has prepared me well enough to work in my field by providing me with hands-on experience on all essential skills. My projects included developing health-conscious snacks, including strawberry-flavored chewing gum and beetroot-fortified muffins and developing biodegradable packaging films from whey protein isolate.

These projects enhanced my skills of product innovation, critical thinking, problem solving and development of new ideas which are very important in applications in the food industry.

What stands out about your �� experience?

I would like to thank Dr. Pranabendu Mitra for his endless support during this master ��. degree. He has been the kindest soul to facilitate an ample number of students in food science with a smile on his face.

Areeba Ali and Professor Pranabendu Mitra / ��

From admission to facilitating all the classes and labs and then helping and guiding in the research projects and writing recommendations for scholarships, his unwavering support has made my experience worth it.

I am deeply grateful for Dr. Mitra ��. mentorship and support, which have not only enriched my academic journey but have also inspired me to pursue excellence in my field.

How did your involvement on campus impact your experience?

I have presented my research on various forums nationwide, and I have always felt proud to present ��.

I have had the honor of winning first place and the People ��. Choice Award for “Development of Eco-friendly Milk Whey Protein Isolate Biodegradable Packaging” at the WiSys Quick Pitch State Final in 2023.

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

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

I also won first prize at the Biohealth Communications Competition for graduate students at the Wisconsin Biohealth Summit. I was recently awarded a Graduate Scholarship from the Institute of Food Technology Minnesota chapter, which is a prestigious name in the food science field.

And I was given an honorable mention for the Outstanding Graduate Student Researcher at ��'s Research Day 2024.

What challenges did you face in earning your degree and how did you overcome them?

This degree was challenging for me overall, managing family and a full-time student experience while commuting from Eau Claire throughout the three years of my degree.

I’ve experienced firsthand the power of resilience and the importance of seeking support during challenging times.

Areeba Ali with her daughter at WiSys SPARK Symposium / Areeba Ali

Despite facing the unexpected challenge of pregnancy and childbirth during a semester, I was overwhelmed by the outpouring of support and encouragement from my peers, professors and mentors.

Their unwavering belief in my abilities and their willingness to lend a helping hand made all the difference, allowing me to navigate through adversity and continue pursuing my academic and personal goals.

From dedicated faculty members who go above and beyond to help their students succeed to the vibrant campus life and diverse student body, �� has provided me with a nurturing environment where I have been able to grow academically, professionally and personally.

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

As I conclude my degree, what I am most proud of is being a mother of two daughters and setting a powerful example for them and for others who may believe that pursuing education while raising children, especially after a significant gap of six to seven years, is impossible.

I take immense pride in not only excelling in my degree but also breaking barriers and paving the way for other women who may have doubted their ability to achieve their educational goals. My journey serves as a testament to the resilience and determination that lies within each of us, reaffirming that with perseverance and dedication, anything is possible.

I am proud to be a part of the �� family and grateful for the opportunities it has offered me.

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‘�� has provided me with a nurturing environment where I have been able to grow academically, professionally and personally.’ Inspiring grad, Areeba Ali

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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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Inspiring Graduate: Stephen Aduboffour, M.S. Food Science & Technology

goersab — Tue, 26 Dec 2023 18:18:39 +0000

Inspiring Graduate: Stephen Aduboffour, M.S. Food Science & Technologygoersab December 26, 2023

‘The education I received at Stout equipped me with the requisite knowledge and skills to be competitive globally.’

Inspiring Graduate: Stephen Aduboffour (’23)

Hometown: Accra, Ghana, Africa
Degree: M.S. Food Science & Technology

With two previous STEM degrees and an established career, Stephen Aduboffour traveled from Ghana to �� for his M.S. in food science and technology.

Aduboffour has his bachelor ��. in biochemistry from University of Cape Coast; and a master ��. in food science and technology from Kwame Nkrumah University of Science and Technology. He has worked as a medical delegate at Nestlé, in Accra, Ghana; and a medical representative at the Himalaya Drug Company/Suprapharma Ltd., and Novartis Consumer Health, in Kumasi, Ghana.

Stephen Aduboffour receives his master's hood at commencement / ��

“One thing that attracted me to study in the U.S. is the high level of processing in the food industries, which unfortunately is not the case in Africa, in general,” he said.

After 1½ years in the U.S., Aduboffour earned his M.S. in food science and technology from �� on Dec. 16, along with 526 graduates.

He plans to gain subsequent experience through Optional Practical Training, temporary employment related to his field, through the U.S. Citizen and Immigration Services. He’d like to learn more about the U.S. food industry before returning to Ghana to help improve food processing and the development of the food industry there.

How has your Stout education changed you?

My Stout education has equipped me with the requisite knowledge and skills for the modern food industry.

One thing I would like to highlight about my Stout experience is the hands-on practical training, with projects embedded in almost all the courses. These projects helped me to develop skills such as problem-solving, teamwork, collaboration, creative thinking and practical solutions to challenges in the modern food industry.

How well has �� prepared you to work in your field and why?

The various research projects and internship opportunities I gained through my education at Stout have better exposed me to the food industry and have made me develop new insights and perspectives I didn’t have prior.

Stephen Aduboffour with Chancellor Katherine Frank at commencement / ��

What stands out about your �� experience?

For me what stands out about my Stout experience are the professors and the hands-on education they offer. You can see clearly that the professors are willing to make their students succeed.

The curriculum is designed to meet the current demands of the food industry and to equip us with the relevant knowledge and skills to succeed in our careers.

The professors closely collaborate with industry professionals. Some professors invited industry giants to lecture on some topics, and this helped me to comprehend better and to relate what I was being taught in class and the laboratories to what is being done in the food industries.

How did your involvement on campus impact your experience?

During my education at Stout, I was awarded the International Students Tuition scholarship every semester, which helped me to finance my education. I was also awarded the Wisconsin Institute of Food Technologists graduate scholarship.

These awards, especially WIFT, boosted my confidence and assured me that the education I received at Stout equipped me with the requisite knowledge and skills to be competitive globally.

What challenges did you face in earning your degree and how did you overcome them?

The major challenge I encountered in the early part of my Stout education was adjusting to the teaching and learning culture. I realized that teaching and learning in America was quite different from what I was used to in Ghana. There were lots of projects, assignments and practical sessions to help you acquire problem-solving skills relevant to the food industry.

With the support and encouragement of the lecturers, I was able to adjust to the new system. They were friendly and welcoming and were always more than willing to go the extra mile to explain to help me understand what was being taught. This helped me adjust to my new learning environment.

Stephen Aduboffour will gain subsequent experience in food science through Optional Practical Training / ��

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

Growing up, I never imagined I would one day study in the United States. But here I am.

With the opportunity and financial assistance Stout offered me, I have been able to finish my master's in three semesters, and it makes me feel Stout Proud. I hope this inspires others to also pursue their dreams.

At Stout, I saw the population of international students, especially Africans, increase over the years. The exposure and experience my education at Stout has offered me are immeasurable, and I would like to see more international students, particularly Africans, also get such an opportunity.

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‘The education I received at Stout equipped me with the requisite knowledge and skills to be competitive globally.’ Stephen Aduboffour

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Stout Proud day: Chancellor congratulates 526 happy graduates during fall commencement

Smiles and warmth filled Johnson Fieldhouse at �� on an early winter day as 526 graduates received degrees Dec. 16 in two ceremonies.

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�� students take multiple first, second places for computer programming, sustainable packaging research

goersab — Mon, 11 Dec 2023 18:39:58 +0000

�� students take multiple first, second places for computer programming, sustainable packaging researchgoersab December 11, 2023

STEM students excel at regional, state competitions

Abbey Goers

�� students across multiple programs in the College of Science, Technology, Engineering, Mathematics and Management stayed cool under pressure as they took home first and second place prizes in multiple regional and state competitions this fall.

The Coding Club dialed in first places in both the experienced and novice team classes in the programming competition at the 30th annual Consortium for Computing Sciences in Colleges Midwestern Conference.

Four computer and electrical engineering students raced against teams from 13 area universities to solve computer programming problems at the DigiKey Collegiate Computing Competition to earn second place.

And Areeba Ali, a graduate student in M.S. food science and technology, won the Wisconsin Biohealth Communications Competition for graduate students at the Wisconsin Biohealth Summit. This is her second first-place prize for research this fall.

Coding Club takes first place twice in CCSC competition

Coding Club members participated remotely from Jarvis Hall Science Wing during the Consortium for Computing Sciences in Colleges, Oct. 20-21. An in-person competition was held at University of Indianapolis’ Schwitzer Student Center.

�� . Coding Club members in Jarvis Hall / Saleh Alnaeli

Club members involved were:

Evan Dewitt, computer science junior from Wisconsin Rapids
Riley Gaetz, first-year computer science student from Eau Claire
Emmett Jaakkola, second-year applied mathematics and computer science student from St. Paul
Brett Kreklau, applied mathematics and computer science senior from Chili, Wis.
Nathan LaCrosse, first-year applied mathematics and computer science student from Portage
Tyler Marefke, applied mathematics and computer science; computer science alum from Marshfield
Ziad Mohammad, computer and electrical engineering senior from Alexandria, Egypt
Matthew Pomes, computer science senior from Milwaukee
Dylan Rothbauer, second-year computer science student from Cadott

“A good way to think about coding is that it ��. like writing instructions for a computer to do a certain task,” LaCrosse said. “I would encourage others to join Coding Club. The competition was a good experience, and it ��. a great way to familiarize yourself with problem solving in computer science.”

Professors Saleh Alnaeli and Ahmed El-Magrous, faculty advisers and club officers, helped organize the conference.

“We try to motivate our students to go beyond the classroom. Joining Coding Club and participating in competitions like CCSC are great opportunities to be involved and build leadership skills,” said Alnaeli, who thanked �� . mathematics, statistics and computer science department for its support.

During the conference, Alnaeli and El-Magrous presented “Exploring the Quality and Vulnerabilities of Open Source Systems: An Empirical Investigation.” Professor Tyler Thomas presented on “Secview: A Design for Lightweight Security Code Reviews through Live Static Analysis Integration.” He also presented senior project pitches from the computer science Software Engineering Practicum.

The CCSC is a nonprofit organization that promotes the advancement of computer science degree programs and curricula. It also supports activities for faculty related to computing resources and educational applications of computer technology.

Coding Club members and mentors at the Midwest Instruction and Computing Symposium / Saleh Alnaeli

Last spring, Coding Club students took second among 30 university teams in the programming contest at the 55th annual Midwest Instruction and Computing Symposium, at the University of Northern Iowa, in Cedar Falls, Iowa.

CEE students takes second place in DigiKey competition

The second-place DigiKey team traveled to Thief River Falls, Minn., on Oct. 20. Their challenge consisted of a set of word problems and two programming events – a long problem and a short problem.

Members were Corey Hedlund, of Eau Claire; Sam Koland, of Forest Lake, Minn.; Jack Lonn, of Eden Prairie, Minn.; and Michael Witt, of Port Washington. They were coached by Assistant Professor Yuan Xing, engineering and technology department.

�� . second-place team at DigiKey / Yuan Xing

“The word problems were basically like a math test. We did extremely well on this section and only missed one out of the 24 problems. We got first for that section. I enjoyed the competition, mainly because I got to hang out with some cool teammates,” said Hedlund, who enjoys the CEE program because of the big class projects, where “I can choose what I want to do and spend a few months making it real.”

For the programming problems, teams were given a description of desired inputs and outputs, with a goal to write a program that gave an expected output, and which ran on 10 test cases. The teams were given 15 short problems and four long problems, with 90 minutes to solve each set.

�� . team solved seven out of 10 test cases for the short programming problems. Six teams out of 19, including �� . team, solved none of the long problems, which were much more difficult, Hedlund added.

“The DigiKey competition has a huge impact in this region,” Xing said. “Teams from Wisconsin, Minnesota and North Dakota attend. �� has been invited to attend every year, but this is the first time our team received a prize – an amazing second place.”

The team received $3,000 and each member received a $200 Amazon gift card. DigiKey has been holding the competition since 2000.

Ali ��. research wins first place at BioForward competition

Areeba Ali with her Biohealth Communications award in Madison / Areeba Ali

At the Biohealth competition, Ali presented her research, “Eco-friendly Biodegradable Packaging for Food from Milk Whey Protein Isolate,” competing against other graduate/medical students and postdoctoral fellows from Wisconsin universities and technical colleges. Her research into sustainable packaging made from milk protein was inspired by Wisconsin ��. dairy-rich identity.

The competition, organized by BioForward Inc., seeks to aid Wisconsin ��. young biohealth leaders and emerging scientists in developing critical skills to discuss advanced topics with the general public in quick, fun and accessible presentations, Ali said.

“This could not have been possible without the guidance of my supervisor, Dr. Pranabendu Mitra,” Ali said.

Ali thanked �� . Office of Research and Sponsored Programs, which awarded her a Student Research Dissemination Grant to attend the event. Students have four opportunities each year to apply for the grant. Last year, 41 grants were awarded, totaling $47,087.

This was the third annual Biohealth competition, held on Oct. 17, at the Overture Center, in Madison.

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

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

Ali received $1,000 for her first place. In August, she also 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.

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Hero Caption: Coding Club members competed at the Midwest Instruction and Computing Symposium last spring. Photo provided by Saleh Alnaeli.

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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.

Food science Assistant Professor Mitra leads research in Food Process Engineering Research Lab

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

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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

Full Name: Dr. Pranabendu Mitra

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Department: Kinesiology, Health, Food & Nutritional Sciences Department

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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

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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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B.S. Dietetics

You'll enjoy working with people with a shared interest in foods and science, with conscious regard to diet and exercise.

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B.S. Food Science & Technology

Earn a degree that prepares you to use technology to develop the future of food systems and safety.

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B.S. Health, Wellness & Fitness

Our B.S. Health, Wellness & Fitness program goes beyond traditional kinesiology education with additional business management training.

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M.S. Food Science & Technology

Preparing the food industry's future food technologists/leaders through education, research and outreach.

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M.S. Nutrition & Dietetics

Earn your master's degree and you'll be eligible to take the CDR RDN credentialing examination to become a Registered Dietitian Nutritionist (RDN).

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News

�������� graduate students’ protein-packed candy, cottage cheese creations earn accolades

Earth-friendly candy creation

Giving cottage cheese a nutritional boost

Adding communication abilities to lab skills

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

M.S. Food Science & Technology

Students recognized for leadership, academic excellence in packaging, social science, food technology, interior design

Gaining professional development opportunities in packaging

Moore is leading the way in public service

Maske awarded for addressing challenges in food product development

Phillips creates perfect spaces for her clients

Scholarships

External Scholarships

Inspiring Graduate: Tejasri Vanga, M.S. Food Science & Technology

Inspiring Graduate: Tejasri Vanga (’24)

M.S. Food Science & Technology

Alumni recognize communication, connections, genuineness as necessary to be trusted leaders

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

Maske contributes to meaningful solutions

Carlson works to positively impact the industry

Forty-four food science students present plans to prevent food contamination, illness

M.S. Food Science & Technology

B.S. Food Science & Technology

Forty-four food science students present plans to prevent food contamination, illness

Research Day is an ‘opportunity to showcase their talent’

Award-winning research in food science

B.S. Food Science & Technology

M.S. Food Science & Technology

Inspiring Graduate: Areeba Ali, M.S. Food Science & Technology

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

M.S. Food Science & Technology

Commencement scheduled May 4 for 1,037 graduates

Inspiring Graduate: Stephen Aduboffour, M.S. Food Science & Technology

M.S. Food Science & Technology

Stout Proud day: Chancellor congratulates 526 happy graduates during fall commencement

�������� students take multiple first, second places for computer programming, sustainable packaging research

Coding Club takes first place twice in CCSC competition

CEE students takes second place in DigiKey competition

Ali ��������. research wins first place at BioForward competition

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

B.S. Applied Mathematics & Computer Science

B.S. Computer Science

B.S. Computer & Electrical Engineering

M.S. Food Science & Technology

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

Embracing Wisconsin ��������. identity as a catalyst in sustainability

Food science Assistant Professor Mitra leads research in Food Process Engineering Research Lab

A commitment to a more sustainable world

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

M.S. Food Science & Technology

B.S. Food Science & Technology

Recognizing Excellence in Food Engineering

Research Day 2023 | Food Engineering Recap

B.S. Dietetics

B.S. Food Science & Technology

B.S. Health, Wellness & Fitness

M.S. Food Science & Technology

M.S. Nutrition & Dietetics

�� graduate students’ protein-packed candy, cottage cheese creations earn accolades

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

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

�� students take multiple first, second places for computer programming, sustainable packaging research

Ali ��. research wins first place at BioForward competition

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

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

Embracing Wisconsin ��. identity as a catalyst in sustainability