Ali Ubeyitogullari, U of A assistant professor of food engineering in the Department of Food Science and the Department of Biological and Agricultural Engineering, was part of a group attending the Institute of Food Technologists FIRST Annual Event and Expo in Chicago in July, and one of his graduate students placed third and two others were finalists in presentation contests.

Food science doctoral student Arda Tuhanioglu placed third in IFT Food Engineering Division oral competition category with "Enhancing the aroma of whole sorghum flour using supercritical carbon dioxide: Application of the treated flour in 3D printing of sorghum cookies."

Tuhanioglu also presented "Optimizing ethanol-water cosolvent systems for green supercritical carbon dioxide extraction of muscadine grape pomace polyphenols."

Gabriel Laquete De Barros, a visiting Ph.D. student, was a semi-finalist in the Sustainable & Functional Food Systems Division Graduate Student Oral Competition with "Developing high-value food ingredients from purple sweet potatoes using supercritical carbon dioxide-based green approaches."

Sophia Hinkebein, an undergraduate student, was a finalist in the Undergraduate Research Competition with "An innovative supercritical carbon dioxide drying for moisture reduction and bioactive retention in apple pomace."

Sumanjot Kaur, a Ph.D. student, presented "Transforming soy proteins into nanoporous aerogels using supercritical carbon dioxide drying" and "The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour."

Que-Anh Truong-Le, a Ph.D. student, presented "Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue."

Ubeyitogullari, a faculty member in the Dale Bumpers College of Agricultural, Food and Life Science as well as a researcher and scientist with the Arkansas Agricultural Experiment Station, the research arm of the UA System Division of Agriculture, presented "Enhancing the aroma of sorghum flour using supercritical carbon dioxide."

Ubeyitogullari leads the Food Engineering for Health Lab.

IFT is a forum for science of food professionals and technologists to collaborate, learn and contribute with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of people around the world. The expo offers opportunities to access the latest food trends from IFT partners with over 700 exhibitors who showcase, demonstrate, educate and sample trending ingredients, machinery, and food and science intelligence.

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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 $3 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.