Dr. Osvaldo H. Campanella's Staff

Dr. Osvaldo H. Campanella
Position
Professor
Email
campa@purdue.edu
Phone
(765) 496-6330
Staff
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Matilde Caressa earned a bachelor's degree in Food Science and Technology from the University of Parma in October of 2016. In March of 2018, she joined Dr. Campanella's group as a Visiting Scholar for a six-month internship. Her current research is focused on the characterization of gluten-free bread made with extredued zein and different starches.

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Jie Long earned her B.S. and M.S. degree from the Department of Food Science and Technology of Nanjing Agricultural University in July 2009 and January 2012, respectively. She obtained her Ph.D. degree from the Department of Food Science and Technology of Jiangnan University in January 2016. Now she is a visiting scholar in Dr. Campanella's group at Purdue University in August 2017. Her research focuses on the characterization of the interaction of different starches with gums.

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Gabriella Mendes Candido de Oliveira received a B.S. in Food Engineering (5 years degree) from the University of São Paulo, Brazil in 2013. She has been recipient of several scholarships from the Brazil Government and the Exchange Program between the University of São Paulo, University of Illinois, and Purdue University. In Fall 2011, she attended classes at the Food Science and Human Nutition Department, University of Illinois. In 2013 she was selected for a placement in a Ph.D. program in the United States under the program "Science Without Borders". She arrived at Purdue in Fall 2014 and her research focuses on novel processing technologies from an experimental and modeling standpoint.

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Marianna Tagliasco earned her bachelor's degree in Food Science and Technology in July of 2016 from the University of Parma. In March of 2018, she joined the Whistler Center with Dr. Campanella's group for a six-month internship as a Visiting Scholar. She is currently an M.S. student with research focusing on the rheological characterization of gluten-free dough made with extruded zein and different starches.

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Enbo Xu obtained his Bachelor degree from Zhejiang University of Technology in July 2013 in Food Science and Technology. Then, he studied in Jiangnan University to pursue his M.S. and PhD degree in Food Science and Technology. He is now a visiting student in Dr. Campanella at Purdue from August 2017. His research focuses on the extrusion processing of cereals.

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