Food Science Grad Students Recognized at American Oil Chemists' Society Meeting

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From left, Arda Tuhanioglu, food science assistant professor Ali Ubeyitogullari, Sumanjot Kaur and Nafisa Sadaf.

Arda Tuhanioglu, Sumanjot Kaur and Nafisa Sadaf, all U of A graduate students in food science, earned recognition at the American Oil Chemists' Society Annual Meeting and Expo in Montreal, Canada, in May.

Tuhanioglu won first place in the Processing Division Poster Competition. He was also named winner of the Audience Choice Best Poster Award. His presentation was "Selective extraction of waxes from bioethanol production side-stream via supercritical carbon dioxide: Thermal characterization and modeling."

Kaur earned the Health & Nutrition Student Excellence Award. Kaur's presentation was "In vitro digestion of protein aerogels generated from defatted rice bran protein via supercritical carbon dioxide technology," which was also featured in the May issue of INFORM, the official magazine of American Oil Chemists' Society.

Sadaf advanced to the finals of the Protein and Co-Products Division Poster Competition. Sadaf's presentation was "Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins."

Tuhanioglu and Kaur are both Ph.D. students, and Sadaf, a master's degree student, all in the Dale Bumpers College of Agricultural, Food and Life Sciences.

All three are advised by Ali Ubeyitogullari, assistant professor of food engineering. Ubeyitogullari directs the Food Engineering for Health Lab (foodeng4health.uark.edu) at the U of A, and has a joint appointment in the departments of food science, and biological and agricultural engineering. He is also a researcher and scientist with the Arkansas Agricultural Experiment Station, the research arm of the U of A System Division of Agriculture.

The 2024 AOCS meeting was April 28-May 1 at Palais des congress de Montreal, in Quebec, Canada.

The American Oil Chemists' Society advances the science and technology of oils, fats, proteins, surfactants and related materials, enriching the lives of people everywhere.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture. For more information about Bumpers College, visit our website, and follow us on Twitter at @BumpersCollege and Instagram at BumpersCollege.

About the University of Arkansas: As Arkansas' flagship institution, the U of A provides an internationally competitive education in more than 200 academic programs. Founded in 1871, the U of A contributes more than $2.2 billion to Arkansas' economy through the teaching of new knowledge and skills, entrepreneurship and job development, discovery through research and creative activity while also providing training for professional disciplines. The Carnegie Foundation classifies the U of A among the few U.S. colleges and universities with the highest level of research activity. U.S. News & World Report ranks the U of A among the top public universities in the nation. See how the U of A works to build a better world at Arkansas Research and Economic Development News.