Forsyth, Illinois, United States
As a Senior Scientist at ADM, one of the world's largest agricultural processors and food ingredient providers, I have more than 10 years of research experience to develop innovative solutions for the food industry. I have a strong technical background in Cereal Science, Food Chemistry, and Food Processing, as well as extensive experience in product development, grant writing, and laboratory management. I have contributed to the advancement of scientific knowledge and practice in my field through multiple publications in scientific journals, presentations at international conferences, and editorial roles for professional journals. I have also supervised and mentored graduate students and led project teams in multi-tasking and collaborative environments. I am passionate about applying my skills and expertise to address the global challenges of food security, nutrition, and sustainability.
Wholesome Nutrition and Food Science (Edible beans, Ancient Grains & Seeds)
Food Applications (Bakery, Snacks & Bars, Dairy/Non-Dairy, Beverage, Soup/Sauce/Dressings, Frozen Novelties, Meat/Meat Alternatives)
Clean Label Functional Starches, Flours and Fibers
1) Maintain, troubleshoot and training of the laboratory equipment for accurate operation standards. 2) Explore and develop new food technologies by modifying and enhancing end-use of food, commodities, and byproducts of food manufacturing through various processing and chemical methods; 3) Serve as lab manager to ensure a safe working place in research lab to meet safety goals. Achievements • Producing health-promising Cheetos-like product containing high resistant starch by twin-screw extruder • Researching on the rheological behaviors of carob germ water mixture as an alternative to gluten
Led research projects on value-added utilization of grains for food and feed applications, involving starch analysis, starch modification and extrusion processing. Studied nutritional delivery mechanisms, applications, and nanocomposites for packaging. Authored/co-authored several grant proposals from various agencies. Served as laboratory research manager for both Carbohydrate Polymers Lab and Extrusion Processing Lab, each with a team of 10 scientists and managing 3 experimental labs. Mentored graduate students in research projects. Trained graduate students and visiting scientists on laboratory equipment, experiment design and report writing. Presented data and findings at national and international conferences. Achievements: • Collaborated with industrial company to develop starch-based products for industrial applications. • Developed high protein sorghum-based fortified blended foods for infants and young children to meet USDA nutritional requirements. • Researched the effect of whey protein concentrate on rheology of gluten-free doughs in cookie applications. Optimized the ratio of whey-protein concentrate levels to sorghum and corn flours to improve rheological properties. • Enhanced digestibility and nutritional value of wheat products through germination and extrusion. The research resulted in significant increase in starch and protein digestibility, and higher concentration of bioactive compound-aminobutyric acid, as determined by physicochemical properties and nutritional qualities of wheat extrudates.and tortillas. • Developed nano-composite polymers for biodegradable packaging applications for environmental and long-term sustainability issues. • Evaluated total starch and starch gelatinization methodologies in pelleted swine feed. Compared AOAC Official Method 996.11 with Wenger’s glucoamylase method and differential scanning calorimetry.
Led laboratory research on breeding functional food using biotechnology (RNAi, PCR, Southernm Northern, etc.), fine starch structure analysis (GPC, HPLC, HPAEC, NMR, etc) and Animal tests (Normal and diabetic rats). Achievements: • Developed innovative transgenic rice with high amylose content (64.8%). Developed the understanding of transgenic high amylose rice improved animal health in normal and diabetic rats including weight gain control, increased faecal mass and moisture, short-chain fatty acids, lower faecal pH and blood glucose. Results indicated genetically engineered rice offered the desired benefits of resistant starch for food and industrial applications. • Studied kernel structure of high-amylose and wild rice with X-Ray Microtomography and scanning electron microscope (SEM). • Researched digestibility and physicochemical properties of rice flours and starches with different amylose content Established a positive relationship between amylose content with resistant starch content and dietary fiber content • Produced extrudates based on corn starch with fruit pomace/vegetable powder/ soy lecitihin and properties analysis. • Isolated hemicellulose fiber gum from corn distiller’s grains to study the structure and properties of the extract for beverage applications. • Revealed the mechanism of pasting property difference between rice starch and rice flour. Established both protein and amylase activity were the main contributors to the pasting property difference between rice flour and starch. • Developed high amylose corn starch with soy protein concentrate extrudates. Established the relationship between physiochemical properties of corn starch extrudates to their mechanical and microstructural properties.