Ubeyitogullari, Food Science Ph.D. Students Present Research at IFT Conference

submitted

Food science doctoral students Arda Tuhanioglu and Sumanjot Kaur each placed second in national IFT oral presentation competition, while assistant professor Ali Ubeyitogullari was presented the IFT Food Engineering Division Outstanding Volunteer Award.

Ali Ubeyitogullari, assistant professor of food engineering, was part of a group attending the Institute of Food Technologists FIRST Event and Expo in Chicago in July, and two of his graduate students placed second in presentation contests.

Food science doctoral students Arda Tuhanioglu and Sumanjot Kaur each placed second in IFT oral competition categories while Ubeyitogullari received the IFT Food Engineering Division Outstanding Volunteer Award.

Tuhanioglu was second in the Food Engineering Division with "Selective extraction of waxes from bioethanol production side-stream via supercritical carbon dioxide: Thermal characterization and modeling;" and Kaur was second in the Nutrition Division with "In vitro digestion of protein aerogels generated from defatted rice bran protein via supercritical carbon dioxide technology" presentations.

Thuy Trang Nguyen, who was a visiting M.S. student in Ubeyitogullari's Food Engineering for Health Lab, presented "Effects of 3D food printing parameters on the printability of rice protein-based formulations."

In addition, Safoura Ahmadzadeh, a post-doctoral fellow, presented "Coaxial 3D printing for encapsulating lutein into starch-zein gels: Improving stability and bioaccessibility."

Ubeyitogullari presented "A Novel 3D Food Printing Approach to Encapsulate Bioactive Compounds."

Ubeyitogullari is a member of the faculty in the Dale Bumpers College of Agricultural, Food and Life Science's Department of Food Science. He's also a researcher and scientist with the Arkansas Agricultural Experiment Station, the research arm of the U of A System Division of Agriculture.

IFT is an international, non-profit scientific society of professionals engaged in food science, food technology and related areas in academia, government and industry, with a membership of more than 15,000.  

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.