Graduate Seminar
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
Self-Perception of Health and Subsequent Health Behaviors of Adolescents and Adults
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
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 Possible 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
Gradual reduction of sugar in sweetened iced tea
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
