Pam is an Associate Professor in the Department of Food Science and Nutrition at the University of Minnesota (U of M). She joined the U of M as an Assistant Professor in May of 2007 following a post-doctoral research training in the Department of Food Science at Purdue University (2004-2007). Pam received her Ph.D. degree in Food Science from Oxford Brookes University, Oxford, England (2003). She has over 18 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, enzymology and chemistry and fate of bioactive food constituents. The main focus of her research is improving the functionality and bioactivity of proteins and phytochemicals. She has contributed original research papers to a number of scientific journals, including the Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Dairy Science, International Dairy Journal, etc. Pam teaches courses in Food Chemistry, Food Analysis, and Protein Chemistry. She received several teaching awards including “Outstanding Professor”, in recognition of outstanding contributions to the University of Minnesota and the college’s education of students.
Brian Folger, B.S.
Brian completed his B.S. in Food Science at the University of Minnesota in the Fall of 2010, and is currently pursuing his MS degree. His current research project deals with the degradation of the mycotoxin patulin by yeast. He enjoys using and maintaining one of our HPLC units, which he calls Eustace! In his free time he acts as the café coordinator at his church, and enjoys ballroom dancing as well as working out at his local CrossFit.
Abstracts and Invited Presentations:
Linghu, Z., Gallaher, C., Folger, B., and Ismail, B. (2013). Patulin Degradation by a Number of Selected Yeast Strains and Their Crude Protein Extracts. Institute of Food Technologists Annual Meeting and Food Expo. July 2013, Chicago, IL.
Lauren Gillman, B.S.
Lauren completed her B.S. in Food Science at the University of Minnesota in the spring of 2011 and then worked at Milk Specialties Global for 7 months before returning to the U of M to pursue her M.S. degree. Her research focuses on investigating the product quality and nutritional degradation of soy protein isolate and hydrolysate powders as a result of moisture-induced aggregation. Lauren enjoys excellent analytical skills and loves to improve assays to the point of perfection! She is an early bird whom you cannot beat to the lab in the morning. When she’s not busy in the lab, Lauren enjoys learning to speak Portuguese and Spanish, playing racquetball, trying out different restaurants, and competing on IFTSA product development teams.
Abstracts and Invited Presentations:
Gillman, L., Rao, Q., Labuza, T., and Ismail, B. (2013). Characterization of Soy Protein/Peptide Aggregation in Dry Powder Systems as a Function of Various Storage Conditions. Institute of Food Technologists Annual Meeting and Food Expo. July 2013, Chicago, IL.
Kirsten Ruud, B.S.
Kirsten completed her B.S. in Food Science at the University of Minnesota in the Spring of 2012. She joined our lab group as an undergraduate researcher in 2011. She is now pursuing her MS degree. While she has worked on several research projects, her main research is on the effect of Maillard glycosylation on aggregation and polymerization of protein hydrolysates in low and intermediate moisture food systems. She is also our current lab manager, our social events chair, and the standard operating procedures’ queen! In her free time she likes trying new recipes, hot yoga, competing on Institute of Food Technologist competition teams, and playing with her cat Sam!
Margatan, W., Ruud, K., Wang, Q., Markowski, T., and Ismail*, B. (2013). Angiotensin converting enzyme inhibitory activity of soy protein subjected to selective hydrolysis and thermal processing. Journal of Agricultural and Food Chemistry. 61(14), 3460-3467.
Abstracts and Invited Presentations:
Ruud, K., Wang, Q., Margatan, W., and Ismail, B. (2013). Antihypertensive Activity of Glycinin and B-Conglycinin Fractions Submitted to Limited and Selective Hydrolysis. Institute of Food Technologists Annual Meeting and Food Expo. July 2013, Chicago, IL.
Ruud, K., Wang, Q., and Ismail, B. (2013). Solubility and Antihypertensive Activity of Whey Protein Hydrolysate Subjected to Maillard-Induced Glycosylation . American Dairy Science Association Annual Meeting. July 2013, Indianapolis, IN.
Wang, Q. Rao, Q., Ruud, K., Labuza, T. P., and Ismail, B. (2012). Evaluation of Storage Stability of Thermally treated solutions of Partially Glycosylated Whey Protein. Institute of Food Technologists Annual Meeting and Food Expo. June 2012, Las Vegas, NV.
Jordan Walter, B.S.
Jordan completed her undergraduate degree in Nutrition at the University of Minnesota in the Spring of 2012. Currently, she is working on her MS degree, which focuses on protein modification techniques to reduce the allergenicity of soy protein. Jordan is one of our lab’s most dedicated members, focused on keeping everything organized and in order. If you want any issue to be resolved efficiently, Jordan is the one to go looking for. In her free time, Jordan enjoys running, reading food blogs, cooking, and playing piano.
Abstracts and Invited Presentations:
Walter, J., Greenberg, Y., Sriramarao, P., and Ismail, B. (2013). Hypoallergenization of Soy Protein Using a Combination of Enzymatic Hydrolysis and Spontaneous Induced Maillard Glycosylation. Institute of Food Technologists Annual Meeting and Food Expo. July 2013, Chicago, IL.
Aimee Mortenson, B.S.
Aimee completed her B.S. in Chemistry at the University of Minnesota, Fall 2008. She was an undergraduate researcher for the last few semesters of her BS degree in our lab and now works as a Senior Technician at General Mills, Inc. She continued to pursue her MS degree while working full time. Her MS research is on the quantification of sucrose crystallization using FTIR spectroscopy. If you ever want to laugh and forget your worries, Aimee is the person to go to! In her free time she leads the MN-IFT New Professionals group, works on photography and pottery, cuddles with her cat Charlie, and spends quality time exploring the restaurants of Minnesota with her husband Brad.
Abstracts and Invited Presentations:
Margatan, W., Kwong, A., Sintara, M., and Ismail, B. (2009). Effect of processing temperature and time on the ACE inhibitory activity of soy-derived bioactive peptides. Institute of Food Technologists Annual Meeting and Food Expo. June 2009, Anaheim, CA.
Malaypally, S. P., Kwong, A. and Ismail, B. (2008). Effect of protein content on the extractability of isoflavones from complex soy systems. Institute of Food Technologists Annual Meeting and Food Expo. June-July 2008, New Orleans, LA.
Lu Liang, B.S.
Lu completed her B.S. in Food Science at Shanghai Ocean University, China in the Spring of 2012. She joined our lab group in the Summer 2013 to pursue her MS degree. Her research is focused on the effect of controlled hydrolysis and glycosylation under wet conditions on whey protein/peptides’ antihypertensive activity overall quality. In her free time she loves to watch movies, go shopping, and play ping pong!
Matthew Savre, B.S.
Matthew completed his B.A. in Chemistry at Gustavus Adolphus College in the Spring of 2011. He started pursuing his MS degree in the Spring of 2013, and joined our lab group in the Summer of 2013. Matthew’s main research is on the effects of Maillard-induced glycosylation on whey protein’s solubility and thermal stability following industry friendly techniques. In his free time he enjoys watching football and basketball, and playing any sport, especially basketball and golf.
Courtney Lasky, B.S.
Courtney completed her B.S. in Food Science at the University of Minnesota in the Spring of 2013. She worked as an undergraduate researcher in Dr. Tonya Schoenfuss’s lab working on quantifying toxins in fermented cheese using high performance liquid chromatography. She will join our lab this Fall of 2013 to pursue her M.S. degree. Her research will be focused on studying the effect of Maillard-induced glycosylation on whey protein hydrolysate’s solubility, bioactivity and allergenicity. In her free time Courtney makes her way around Minnesota’s many outdoor hiking trails, parks and lakes. And of course she wouldn’t be a true food geek if she didn’t visit all the top food destinations in the Twin Cities, one restaurant, winery and brewery at a time.
Ziyi Linghu, M.S.
Ziyi completed her B.S. in biotechnology at South-Central University for Nationalities in China. She joined our lab group in Spring of 2011 to pursue her MS degree, which she successfully completed in Spring 2013. Ziyi stayed on in our lab as a research fellow. Ziyi's research is focused on understanding the mechanism by which specific yeast strains degrade patulin. Ziyi’s loves working with the different yeast strains, especially those that grow into beautiful pink colonies! Her enthusiasm for lab work and her passion is contagious. During her leisure time Ziyi likes reading novels, watching cooking reality shows, and swimming during the summer.
Abstracts and Invited Presentations:
Linghu, Z., Gallaher, C., Folger, B., and Ismail, B. (2013). Patulin Degradation by a Number of Selected Yeast Strains and Their Crude Protein Extracts. Institute of Food Technologist Annual Meeting and Food Expo. July 2013, Chicago, IL.
Catrin Tyl, Ph.D.
After completing her PhD at the University of Minnesota under the supervision of Mirko Bunzel in August 2012, she is now working as a post doc research associate part-time in our lab since February 2013. Her responsibilities are instrument maintenance and working on the chemical analysis of intermediate wheatgrass varieties, which she tackles with enthusiasm after her morning coffee break with Brian. She trains our graduate students on liquid chromatography and mass spectrometry analysis. She is also the NMR wiz. Aside from their love for coffee, Catrin and Brian also share their birthday as well as the fate of always having office space in a room without windows. Catrin’s research interests include carbohydrate analysis and structure characterization.
Tyl C, Bunzel, M. Antioxidant-activity guided fractionation of blue wheat (UC66049 Triticum aestivum L.). Journal of Food and Agricultural Chemistry (2012) 60, 731-739.
Tyl C, Brecker L, Wagner K-H. 1H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils. European Journal of Lipid Science and Technology (2008) 110, 141-148.
Brecker L, Schwarz A, Goedl C, Kratzer R, Tyl C, Nidetzky B. Studying non-covalent enzyme carbohydrate interactions by STD NMR. Carbohydrate Research (2008) 343, 2153-2161.
Brecker L, Straganz G, Tyl C, Steiner W, Nidetzky B. Saturation-transfer-difference NMR to characterize substrate binding recognition and catalysis of two broadly specific glycoside hydrolases. Journal of Molecular Catalysis B (2006) 42, 85-89.
Brecker L, Kögl M, Tyl C, Kratzer R, Nidetzky B. NMR study of 13C-kinetic isotope effects at 13C natural abundance to characterize oxidations and an enzyme-catalyzed reduction. Tetrahedron Letters (2006) 47, 4045-4049.
Tyl C, Felsinger S, Brecker L. In situ proton NMR of glycosidase catalyzed hydrolysis and reverse hydrolysis. Journal of Molecular Catalysis (2004) 28, 55-63.
Claire is from Robbinsdale, Minnesota. She is a senior majoring in Food Science. Claire joined our lab group in Summer of 2013 as an undergraduate research assistant. She is currently helping Kirsten Ruud with her research project. Her work will focus mainly on separating free dextran from partially glycosylated whey protein hydrolysates, and on determining lysine loss and digestibility of the glycosylated whey protein. She is in the Honors Program, and is looking forward to starting her own project. She keeps busy maintaining the lab and providing help whenever needed. She is always eager to help with and learn new techniques. In her free time she enjoys baking (and eating!), reading, knitting, dancing, and exploring Minneapolis!
Felize grew up in Battle Creek, Michigan, but was born in the Philippines: both are home to her. She is a junior majoring in Food Science. Felize joined our lab group in the Summer of 2012 as an undergraduate researcher to conduct research as part of the CFANS Research Apprenticeship Program and the Honors Program. She is currently continuing her work on chemical analysis of intermediate wheat grass varieties, and helping on other projects whenever needed. When she is not in lab, Felize enjoys singing in her church choir, playing tennis, and trying recipes from the food blogs she reads.
Elizabeth Ha is from Twin Falls, ID. She is a senior majoring in Nutrition. Elizabeth joined our lab in the Summer of 2011 as an undergrad research assistant. She keeps busy maintaining the lab and providing help whenever needed. Elizabeth participated in the 2013 Institute of Food Technologists Developing Solutions for Developing Countries competition, where her team "Lekker Bar" placed 3rd place. She loves knitting, cross stitching, and baking while she is not in lab.
Kory Jacquart, B.S.
Kory completed his B.S. in Food Science at the University of Minnesota in the spring of 2013. He joined our lab group in the Fall of 2012 to carry out his research for the Undergraduate Research Opportunities Program, working with Brian Folger and Ziyi Linghu on the patulin degradation project. After completion of the project, Kory decided to stay, working as a general lab assistant and helping out with a variety of projects. He has learned several analytical skills, and his data’s coefficient of variation is spectacular! Outside of the lab, he works as a professional dancer in the Flying Foot Forum dance company, enjoys playing hockey and soccer, and has an immense fondness for video games.
Nathan Morrison, B.S.
Nathan completed his B.S. in Food Science at the University of Minnesota in the spring of 2013. Nathan joined our lab as an undergraduate researcher in the Spring of 2013. Nathan enjoyed performing proximate analysis on a variety of samples including cookies made from fish! Loved the smell! When he isn't in the lab, you will probably find him outside biking or climbing something. Nathan will soon join the Food Science M.S. program at The Ohio State University, but we will be sad to see him go!
Qian (Cherry) Wang, Ph.D.
Cherry completed her M.S in Food Microbiology at the Illinois Institute of Technology. Her B.S. in Food Science was completed at China Agricultural University. She joined the lab group in Fall of 2008 to pursue her Ph.D. degree. She completed her doctorate degree successfully in the summer of 2012. Her research was focused on improving whey protein solubility and thermal stability via Maillard-induced glycosylation. She stayed on in our lab as a post doc for about 9 months leading several projects and training new graduate students. Cherry used her charm to keep the lab organized and the ball rolling in the right direction. She left us to join her husband in Chicago and is now searching for a research/academic position.
Vamsidhar (Vamsi) Yerramsetty, Ph.D.
Vamsi completed his B.tech in Food Technology at Osmania University, India. He joined our lab group as one of the first trio of masters students in Fall 2007. He completed his MS degree in Spring of 2009. He stayed on with us to pursue his PhD which he recently completed in the Summer of 2013. Vamsi’s research was focused on the detection, structural characterization and bioavalability of soy isoflavones and their derivatives.
Eui-Cheol (Richard) Shin, Ph.D.
Richard is now a Food Science faculty member at Gyeongnam National University of Science and Technology (GNTECH), Korea Republic. However, before we were lucky to have him in our lab as a post-doctoral research associate between Oct 2010 and Feb 2012. His main research was on the antihypertensive activity in enzymatically tenderized beef cuts. However, he was pulled into four other projects, but at all times he maintained his cool.
Edem-Elikplim Emmanuel (Edem) Folly, M.S.
Edem is working as a R&D scientist at Milk Specialties. He was born in Paris where he spent most of his childhood. He completed his B.tech in Food Science and Nutrition at University of Lomé, Togo (his actual home country). Edem joined our lab in Fall of 2009, and he completed his MS degree in the Summer of 2012. His charm and hearty laugh could get him out of trouble easily. His research was on enhancing the functionality of delactosed whey by enzymatic hydrolysis using response surface methodology approach.
Jookyeong (Tracy ) Lee, M.S.
Tracy completed her B.S in Biology at Kansas State University. She joined the lab in January of 2009. She completed her MS degree in Spring 2011. Her research was focused on improving soy protein solubility and stability in beverages and determining sensory acceptability.
Wynnie Margatan, M.S.
Wynnie is currently working in R&D at a food company in Indonesia. She completed her B.S. in Food Science at Purdue University. She joined our lab group as one of the first trio of masters students in Fall 2007. She completed her MS degree in Spring of 2009. Her MS research was focused on using unique and selective enzymatic systems to produce bioactive peptides from soy proteins.
Sravanthi (Priya) Malapally, M.S.
Priya is currently pursuing her PhD at Purdue University in Food Science. She completed her B.tech in Food Technology at Osmania University, India. She joined our lab group as one of the first trio of masters students in Fall 2007. She completed her MS degree in Spring of 2009. Her MS research was on the effect of protein content and denaturation on the extractability and stability of soy isoflavones.
Kevin C. Mathias, M.S.
Kevin is currently pursuing his PhD at UNC-Chapel Hill in Nutrition Epidemiology. Kevin completed his M.S. in Food Chemistry at Purdue University and his B.S. in Food Science at Cornell University. Kevin was the first member of our lab group! He joined us in June of 2007 as a Research Fellow. He installed and operated our major equipment, trained new students, established analytical techniques and participated in on-going research. Apart from being the manager, safety officer and documenter of our lab group, he was the critic!
The team that worked behind the scenes, helping without hesitation and with a big smile. We are grateful to them all.