Emerging Stars in Food Science: Doctoral Students and Professor Shine at National IFT Competition

The University of Arkansas' Dale Bumpers College of Agricultural, Food and Life Sciences is making waves in the world of food science, with its talented doctoral students and faculty members earning prestigious accolades at the recent Institute of Food Technologists (IFT) FIRST Event and Expo in Chicago. This article delves into the remarkable achievements of these rising stars, showcasing their groundbreaking research and their commitment to advancing the field of food science.

Unlocking the Potential of Food Science: Doctoral Students Shine at National Competition

Arda Tuhanioglu: Pioneering Wax Extraction from Bioethanol Waste

Arda Tuhanioglu, a food science doctoral student, demonstrated his exceptional research skills by placing second in the Food Engineering Division of the IFT oral presentation competition. His winning presentation, titled "Selective extraction of waxes from bioethanol production side-stream via supercritical carbon dioxide: Thermal characterization and modeling," showcased his innovative approach to extracting valuable waxes from the waste stream of bioethanol production. This breakthrough has the potential to transform the biofuel industry, creating new revenue streams and reducing environmental impact.

Sumanjot Kaur: Revolutionizing Protein Aerogels with Supercritical Carbon Dioxide

Sumanjot Kaur, another food science doctoral student, also earned a second-place finish in the Nutrition Division of the IFT oral presentation competition. Her presentation, "In vitro digestion of protein aerogels generated from defatted rice bran protein via supercritical carbon dioxide technology," highlighted her groundbreaking work in developing protein-based aerogels using supercritical carbon dioxide. These innovative materials hold promise for enhancing the nutritional value and bioavailability of various food products, paving the way for healthier and more sustainable food options.

Thuy Trang Nguyen: Exploring the Frontiers of 3D Food Printing

Thuy Trang Nguyen, a visiting M.S. student in the Food Engineering for Health Lab led by Professor Ali Ubeyitogullari, presented her research on "Effects of 3D food printing parameters on the printability of rice protein-based formulations." This cutting-edge work explores the potential of 3D food printing to create novel and customizable food products, opening up new avenues for personalized nutrition and culinary innovation.

Safoura Ahmadzadeh: Enhancing Bioactive Compound Delivery through Coaxial 3D Printing

Safoura Ahmadzadeh, a post-doctoral fellow, presented her research on "Coaxial 3D printing for encapsulating lutein into starch-zein gels: Improving stability and bioaccessibility." This innovative approach to 3D printing combines the power of coaxial technology with the use of starch-zein gels to enhance the delivery and bioavailability of the valuable bioactive compound, lutein. This work holds significant implications for the development of functional food products with improved nutritional profiles.

Professor Ali Ubeyitogullari: Recognized for Outstanding Contributions

Amidst the impressive achievements of his students, Professor Ali Ubeyitogullari, an assistant professor of food engineering, was also recognized for his outstanding contributions to the field. He was presented with the IFT Food Engineering Division Outstanding Volunteer Award, a testament to his dedication and leadership within the organization. Professor Ubeyitogullari's research and mentorship have played a pivotal role in nurturing the next generation of food science innovators.The remarkable accomplishments of these food science professionals at the IFT FIRST Event and Expo highlight the University of Arkansas' commitment to excellence in research, innovation, and the development of cutting-edge technologies. As these emerging stars continue to push the boundaries of food science, the future of the industry looks brighter than ever, with the promise of more groundbreaking discoveries and transformative solutions to come.