Spring 2019 Seminar Schedule

All seminars are held on Tuesdays 3:30-4:30 pm in FSCN Room 23 unless otherwise noted*

Coordinators: Dr. Chery Smith and Dr. Steve Bowden

February 5

Phage based detection of foodborne pathogen
Bruce Applegate, PhD
Professor of Food Science, Purdue University

February 12

Molecular characterizations and glycemic attributes of Intermediate wheatgrass flour and extracted starch
Yingxin Zhong, MS Food Science Student
Advisor: Dr. George Annor

February 19

Effects of bran content, thermal treatment, and storage on dough functionality and development of flavor in intermediate wheatgrass flour
Misen Luu, MS Food Science Student 
Advisor: Dr. Pam Ismail

Chemical and Functional Characteristics of Five Indonesian Rice Kernel and Starch
Juan Mogoginta, MS Food Science Student
Advisor: Dr. George Annor

February 26

NCOA4-mediated ferritinophagy is important for HT22 cell survival during iron deficiency
Emily Bengson, MS Nutrition Student 
Advisor: Dr. Moon–Suhn Ryu

Effectiveness of Transcranial Direct Current Stimulation in Lowering Impulsivity and Compulsivity in Individuals with Obesity
Abbey Foglesong, MS Nutrition Student
Advisor: Dr. Shalamar Sibley

March 5

Latino Father Parenting Practices Related to Children's Food Intake
Stephanie Druziako, MS Nutrition Student
Advisor: Dr. Marla Reicks

Fish Consumption: Health Benefits and the Risks of Bioaccumulation
Hannah Church, MS Nutrition Student
Advisor: Dr. Marla Reicks

March 12

Effects of acacia gum fiber on satiety
Riley Larson, MS Nutrition Student
Advisor: Dr. Joanne Slavin

Association between Acculturation and Dietary Pattern and its Impact among Asian Immigrants
Yue Jiang, MS Nutrition Student
Advisor: Dr. Marla Reicks

March 19

No seminar: Spring Break

March 26

Comparative Genomics of Segmented Filamentous Bacteria
Grant Hedblom, PhD Food Science Student
Advisor: Dr. David Baumler

April 2

The Dairy Microbiome and its Spore Forming Bacteria
Drew Carter, PhD Food Science Student
Advisor: Dr. David Baumler

April 9

Development of a Calibration Curve Using Fourier Transform Near Infrared Spectroscopy as a Rapid Method Analysis to Quantify Starch and Cellulose Present in Mozzarella and Other Italian-Type Cheeses
Leilany Vazquez Portalatin, MS Food Science Student
Advisor: Dr. Tonya Schoenfuss

Understanding Nutrition Approaches in the Treatment of Eating Disorders: Philosophy, Interventions, and Motivating Factors
Cassidy Sloot , MS Nutrition Student
Advisor: Dr. Jillian Lampert

April 16

Characterizing the Structure and Functionality of Pea Protein and Improvement by Enzyme Hydrolysis
Sonia Han, MS Food Science Student
Advisor: Dr. Pam Ismail

Macrophage NCOA4 in Cellular and Systemic Iron Homeostasis
Cole Guggisberg, MS Nutrition Student
Advisor: Dr. Moon –Suhn Ryu

April 23

Does gradual sugar reduction change liking?
Loma Inamdar, MS Food Science Student
Advisor: Dr. Zata Vickers

Chemical changes over extended storage of Intermediate Wheatgrass (Thinopyrum intermedium) refined, partially refined, and whole flour
Jenny Hayek, MS Food Science Student
Advisor: Dr. Pam Ismail

April 30

Effects of lipocalin-2 deficiency on activation of brown adipose tissue after exercise
Shaila Chohan, MS Nutrition Student
Advisor: Dr. Xiaoli Chen

Diet, physical activity and weight status between transgender and gender nonconforming and cisgender youth
Anna Bishop, MS Nutrition Student
Advisor; Dr. Marla Reicks

Past seminar schedules can be found on the Graduate Seminar Archive.