Rachel M. Jackson

Rachel M. Jackson
Position
M.S. Student
Email
jacks394@purdue.edu
Faculty Supervisor
» Dr. Bruce R. Hamaker

Rachel Jackson is currently working toward her M.S./Ph.D. in Food Science from Purdue University. She joined the Hamaker lab in 2016 to pursue a M.S. in Food Science. Recently she has been working with another graduate student to create gluten free bread that has the chewiness of regular bread using zein protein. Planned research will focus on increasing sorghum protein functionality in wheat based breads with the ultimate goal of being able to replace 50% or more of wheat flour with sorghum flour in bread making without a negative impact on the bread quality.