Dr. Jozef Kokini's Staff

Dr. Jozef Kokini
Position
Professor
Email
jkokini@purdue.edu
Phone
765.494.3542
Staff
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Emma Barber received her B.S. in Chemical and Biomolecular Engineering with a minor in Food Science from North Carolina State University in 2014. She joined Purdue in 2014 as well, working on her Master's Degree in Food Science with Dr. Jozef Kokini. Emma's research focuses on optimizing a biodegradable corn protein platform for the spectroscopic detection of allergens and toxins.

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José Bonilla earned his B.S. Degree in December 2014 from the Food Science Department at Zamorano University in Honduras. During the spring of 2014, he worked as visiting scholar in Dr. Yao's lab using polysaccharides from starch to improve thymol solubility. In January 2015, he started his direct doctoral from bachelor's degree in Dr. Konini's lab. His Ph.D. research focuses on the use of inorganic fluorescent nano-probes (Quantum Dots) as an in situ labeling technique to study the distribution and rheological properties of cereal proteins.

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Fei Jia earned his B.S. degree from College of Food Science and Nutritional Engineering in China Agricultural University. He obtained his M.S. degree from Department of Food Science and Technology of Jiangnan University. He started PhD study in Processing and Storage of Agriculture Products in China Agricultural University from September 2014. He joined Dr. Kokini's group as a visiting scholar in November 2016. His research focuses on the development of rapid detection method for allergen and foodborne pathogen.

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Xingfei Li earned his B.S. degree from the Department of biotechnology of Shandong University of Technology in July 2008, and M.S. degree from the Department of botany of Zhejiang Normal University in July 2012, respectively. He obtained his Ph.D. degree from the Department of Food Science and Technology of Jiangnan University in January 2017. Now he is a visiting scholar in Dr. Kokini's group at Purdue University in August 2017. His research focuses on the complex interaction between polysaccharides and proteins.

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Luis Maldonado received his B.S. degree in Food Science and Technology from Zamorano University, Honduras. His undergraduate research focused on the evaluation of the pasteurization temperature and final acidity on the stability of calcium and vitamin D in yogurt. Before coming to Purdue, he worked for three (3) years as a technical advisor for food processing companies in Honduras. He joined Dr. Kokini's lab in fall 2013. His Ph.D. research focuses on the characterization and encapsulation of bioactive compounds with nanomaterials.

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Morgan Meiser received her B.S. degree in Food Science from Purdue University in May 2016. She first joined Dr. Kokini's group, as an undergraduate student, in August of 2014 where she focused on the characterization of proteins. In June of 2016 she transitioned into the Purdue Food Science M.S. program to continue her work with Dr. Kokini's group. Morgan will continue her research on functionalizing proteins for the application of a platform for the detection of allergens and toxins.

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Tahrima Binte Rouf completed her B.S. in Chemical Engineering from Bangladesh University of Engineering and Technology (BUET) in 2012 in Bangladesh. After graduation, she was a lecturer in the department of Chemical Technology at Ahsanullah Institute in Bangladesh, before joining Dr. Jozef Kokini's group in August 2014. She is now pursuing a Ph.D. degree in Food Science. Her research mainly focuses on the functionalization of biopolymer using different nano-mateirals.

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Hazal Turasan completed her B.S. degree in Food Engineering in Middle East Technical University in 2011 in Turkey. She also completed her M.S. degree in the same department in which she focused on encapsulation of rosemary essential oil. After receiving Fulbright Scholarship in 2014 she joined Dr. Jozef Kokini's group for her Ph.D. studies. Her Ph.D. research focuses on characterization of proteins.

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Ximena Yepez received a B.S. degree in Food Engineering from 'Escuela Politecnica del Litoral' Guayaquil, Ecuador. In 2012, she joined the Food Technology and Development Laboratory under Dr. Keener in the Department of Food Science. She focused on the effect of High Voltage Atmospheric Cold Plasma (HVACP) treatment in modifying vegetable oil chemistry. She obtained her M.S. degree in Food Science from Purdue University in 2014. She has joined Dr. Kokini's research laboratory in Food Science (spring 2016) where her research is focused on the study of HVACP as a catalyst in chemical reactions with the goal of defending her Ph.D. in December 2017.

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