Whistler Center/IFT short course faculty bios

Whistler Center/IFT short course faculty bios

Published: March 13, 2012

Whistler Center is pleased to have Dr. An-I Yeh, Dr. Mar Nieto, Dr. Quingrong Huang, Dr. Christina Sabiov and two of our faculty members, Dr. Yuan Yao and Dr. Bruce Hamaker to speak at the short course which will be held by Whistler Center and IFT at the LVH-Las Vegas Hotel and Casino on Jun 25, 2012. The course agenda and other information is available at http://www.whistlercenter.purdue.edu/news/partnership-with-ift-to-hold-short-course-on-jun-25-2012/ or IFT web

Dr. An-I Yeh is a Distinguished Professor at Graduate Institute of Food Science and Technology at National Taiwan Univ. (Taipei, ROC (Taiwan)). He obtained his B.S. degree in food science from National Chung-Hsing Univ (Taichung, ROC), and his M.S. and Ph.D. degrees in chemical engineering from Montana State Univ (Bozeman, Montana); he had his postdoc fellowship in chemical and biochemical engineering at Rutgers Univ (Piscataway, NJ). Since returning to Taiwan in 1987, Dr. Yeh has worked with National Taiwan Univ. and involved with extrusion technology for rice products, rheological properties of starchy materials, applications of glass transition in product development, supercritical extraction, and reduction of acrylamide in traditional Chinese food. Currently Dr. Yeh is developing and characterizing nano/submicron edible materials for enhancing functionality or nutritional value, such as to enhance the enzymatic hydrolysis of cellulose by size reduction, to enhance the release of bioactive compounds from food matrices, and to develop bioplastics using bio-polymers with enhanced mechanical properties by increasing the degree of cross-linking of bio-polymers. Additional benefits of the technology is to use raw material as a whole and thus to minimize waste. In addition to academic duty, Dr. Yeh has worked closely with industry and has acted as a local consultant for US Grain Council in Taipei to promote barley and corn application for more than 10 years. Dr. Yeh also provides consultation for food companies in Taiwan and China as a volunteer for Taiwan Consumer's Foundation on food related issues. Recently, Dr. Yeh has established Carbohydrate Center at National Taiwan Univ. to promote collaborations with food industry.

Dr. Mar Nieto received his doctorate in Food Science from the Univ. of Georgia and a B.S. and M.S. degrees in Food Science from the Univ. of the Philippines. He joined TIC Gums, Inc. 20 years ago, where he was Director of Technical Services for 15 years and was responsible for directing gum applications projects, providing day-to-day technical support to customers and to other departments within his company as well as giving technical presentations and gum training to customers, food science students and new hires. With his current position at TIC Gums as Senior Principal Scientist, he has developed 5 innovative products for the company with patent-pending. Dr. Nieto is a gum guru with a broad amount of knowledge in gum structures, functionality and rheological characterization. He has written three book chapters on gums entitled 'Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings' and 'Stabilizing Bakery Fillings with Gums', and "Gum Polysaccharides as Texturizing Systems". Prior to TIC Gums, Dr. Nieto was a Researcher with the Univ. of Maryland Seafood Science Program and an Assistant Professor at the Univ. of the Philippines.

Dr. Qingrong Huang is an Associate Professor in the Department of Food Science, Rutgers Univ.. He received a B.S. degree in Polymer Chemistry from Shanghai Univ. of Science & Technology in 1989 and a Ph.D. degree in Physical Chemistry from Univ. of Nebraska-Lincoln in 1998. After spending two and a half year postdoctoral research at Stanford Univ., he joined the Dept. of Food Sci. at Rutgers Univ., where he established the first Food Nanotechnology laboratory in US. His research has focused on the rational design of nano/micro-structured foods with improved quality, safety, and performance, and his research thrust areas include self-assembly of food biopolymers at nanoscale, nanoencapsulation for food delivery applications, and novel smart and wireless biosensor on food package . He has published more than 100 refereed journal papers, book chapters and conference proceedings. He has also edited two books, "Micro/Nano Encapsulation of Active Food Ingredients" and "Nanotechnology in the Food, Beverage and Nutraceutical Industries". He has served as the guest editor of the special issue titled "Polyelectrolyte-Macroion Coacervation" for the journal "Advances in colloid and interface science". Dr. Huang is a member of Institute of Food Technology, American Chemistry Society, and Materials Research Society.

Dr. Cristina Sabliov is an Associate Professor in the Biological and Agricultural Engineering Department at Louisiana State Univ.. She came to LSU in 2003 from North Carolina State Univ. where she received a double-major Ph.D. in Food Science and Biological & Agricultural Engineering, and a M.S. in Chemical Engineering. During her tenure at LSU, Dr. Sabliov developed a research program in the field of nanotechnology, specifically on polymeric nanoparticles designed for delivery of bioactive components for improved food quality and human health. Dr. Sabliov's research was supported by federal (USDA, NSF, ACS, NOAA) and state (LA-BOR, SBB, RRB, ASCL) agencies. Dr. Sabliov is a recognized national and international leader in food nanotechnology. She organized several Institute of Food Technologists (IFT) and American Institute of Chemical Engineers sessions on the topic of Nanotechnology and Food, and is currently serving on the IFT Food Nanoscience Advisory Panel. She has recently been awarded the 2011 ASABE New Holland Award for her contributions to the agricultural engineering profession.

Dr. Yuan Yao is an Associate Professor in the Dept of Food Sci. and the Whistler Center for Carbohydrate Research of Purdue Univ.. He received his B.S. and M.S. from Dalian Univ. of Technology, a Ph.D. degree from Jiangnan Univ., and a post-doctoral training at the Pennsylvania State Univ.. He has substantial working experience in the food ingredient industry. At Purdue, Dr. Yao has established the research program of Carbohydrate and Food Nanotechnology, which is highlighted by his pioneering work on new, functional and economical biomaterials, such as food-based dendrimer-like polysaccharides. These materials hold great potentials for enhancing food safety and quality. To facilitate appropriate evaluations of nanotechnology in the food area, Dr. Yao is a strong advocate for the collaborations among academic institutions, industry, and governmental agencies. At Purdue, his work is primarily supported by the engineering and materials programs of the National Science Foundation (NSF), as well as USDA-NRI and industrial partners. He has contributed two book chapters on starch biosynthesis and carbohydrates, a number of research publications and pending patents, and initiatives in academic entrepreneurship.

Dr. Bruce R. Hamaker is director of the Whistler Center of Carbohydrate Research and holds the Roy L. Whistler Chair Professor in Carbohydrate Science in the Dept. of Food Sci. at Purdue Univ.. He obtained his undergraduate degree in biological sciences from Indiana Univ.; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue Univ., and post-doctoral studies in Lima, Peru (supervision, Johns Hopkins Univ.). He has over 120 refereed journal publications in food science, human nutrition, biochemistry and broad spectrum (e.g. PNAS) journals, as well as numerous book chapters. He has had and continues to advise over 45 M.S and Ph.D. students and nearly twenty post-doctoral scientists. Dr. Hamaker's research program is known for its innovative approach to food carbohydrates and proteins with applications related to topics of health and wellness. In this regard, he has a number of clinical and nutrition group collaborations. He has and continues to be active in international research collaborations in Africa and Asia.