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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Dawei Chang earned his B.S. in food science and technology from HeBei Agriculture University in 2004 and his M. S. in food science from Shanghai Ocean University in 2007, respectively. He obtained his Ph.D. degree in food science from School of Food Science and Technology of Jiangnan University in December 2010. He started working in School of Food and Biological Engineering in Shaanxi University of Science and Technology from December 2010. Now he is a visiting scholar in Dr. Campanella's group at Purdue University from August 2017. His research focuses on the area of molecular properties of starch that allows the interaction with protein molecules.

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Hanqing Chen earned his B.S. and M.S. degree from the Department of Animal Science and Technology of Anhui Agricultural University in July 1991 and July 1998, respectively. He obtained his Ph.D. degree from the Department of Food Science and Technology of Jiangnan University in July 2005. Now he is a professor in the College of Food Science and Engineering of Hefei University of Technology. He joined Dr. Campanella's group as a visiting scholar in September 2016 with the research topic on structure and rheological properties of starch.

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Xing Fei earned his B.S. in 2006 from Huazhong Agricultural University and his M.S. in Food Science from Guangdong Ocean University, China in 2009. Xing began his Ph.D. at Purdue in the Spring 2014 at Agriculture and Biological Engineering. He will be focusing his research on the mechanical properties of single molecules. Currently Xing is working on characterization of particles of genetically modified tomatoes

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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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Angarika Rayate received her Bachelors in Chemical Engineering from University of Mumbai in 2015. She started the M.S program in Spring 2016 at Purdue University. Her research focuses on the interaction between dairy proteins and polysaccharides in dilute and concentrated systems.

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Eduardo Rodriguez-Sandoval is an Associate Professor, Agricultural and Food Engineering Department, Faculty of Agricultural Science, Universidad Nacional de Colombia-Campus Medellín. His Ph.D. degree is in Food Process Engineering from Universidad del Valle, Colombia in 2006. His research field is about rheological and textural behavior of composite dough, gluten-free dough and baking products. He joined the Campanella lab as a visiting scholar in August 2017 with the research topic on the effect of modified cassava starch on selected properties of wheat and gluten-free dough and bakery products.

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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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