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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Nathaniel Brown received his B.S. in Biological and Agricultural Engineering and minor in Food Science from Kansas State University in May of 2018. He has had various internships with companies like Bimbo Bakeries USA as a process engineer (2016) and McCormick & Company in Technical Innovation (summer, 2017 & 2018). He has joined Dr. Campanella's lab in August 2018 in pursuit of a M.S. in ABE conducting research on the interactions between rheology and interface science with microbubbles and applications in cleaning and sanitization.

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Fang Fang completed her B.S. in Bioengineering at Central South University of Forestry and Technology (China) in 2009. She earned her M.S. degree in School of Food Science at Jiangnan University (China) in 2012. She joined Dr. Campanella's group and Dr. Hamaker's group in August 2013. In October 2017, she successfully defended her Ph.D. thesis in Department of Food Science at Purdue University, titled 'Shear-induced Aggregation and Ordering of Amylopectin Dispersion Affected by Hydrocolloids'. She worked in the School of Food Science, University of Idaho and Washington State University, as a postdoc from Fall 2017 to Spring 2018, and her research focused on structure-function relationships of complex polysaccharides. She rejoined Dr. Hamaker's group as a postdoc in Fall 2018.

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Tao Feng earned his Ph.D in Food Science from Jiangnan University of China in June 2007. He is an associate professor of Shanghai Institute of Technology in China. He arrived at Purdue University in May 2012 as a visiting scholar in Food Science and is co-advised by both Dr. Hamaker and Dr. Campanella. His research focuses on molecular dynamics simulation of triplex soluble nanoparticles self-assembled by Amylose,beta-lactoglobulin(dimer) and free fatty acids.

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Jingpeng Li received a M.S. in Food Engineering from Guizhou University in 2015 and she is now a PhD candidate in Jiangnan University under Prof. Zhengyu Jin. She studied the extrusion technique of coarse cereal particles for UHT milk as a master before working on the orientation degree and instant cooking methods of enzymatic extruded noodles during her doctoral period. Additionally, part of her work is about to model and quantitatively determine cooking doneness and rapid fermentation process of vegetables. Jingpeng is currently a vising scholar in Prof. Campanella's lab to conduct research related to molecular dynamics simulation and rheology of carbohydrate.

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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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Dr. Viridiana (Viri) Tejada, visiting scholar at the Whistler Center, received her B.S. degree in Food Engineering (2010), M.S. degree (2013) and Doctorate degree in Biotechnology, from Tecnológico de Monterrey, Mexico. In the Summer of 2007 and Fall of 2009, she attended internships at the University of Brithish Columbia and Cornell University, respectively. Viri has worked as part-time lecturer at Tecnológico de Monterrey, teaching courses in the biotechnology department. She is now a Postdoc fellow focused in dietary fiber obtained from agro-industrial residues, mainly fruit peels, and gut microbial mathematical modeling. Viri's expertise extends to non-thermal technologies, such as high hydrostatic pressure, and their use for enzyme inactivation and dietary fiber modifications.

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