Food Science Graduate Students Recognized at American Oil Chemists’ Society Meeting
From left, Arda Tuhanioglu, assistant professor of food science Ali Ubeyitogullari, Sumanjot Kaur and Nafisa Sadaf.
Arda Tuhanioglu, Sumanjot Kaur and Nafisa Sadaf, all food science graduate students at the U of A, gained recognition at the American Oil Chemists’ Society Annual Meeting and Expo in Montreal, Canada, in May.
Tuhanioglu won first place in the Processing Division Poster Contest. He was also named winner of the Audience Choice best poster award. His presentation was “Selective extraction of waxes from the side flow of bioethanol production via supercritical carbon dioxide: thermal characterization and modeling”.
Kaur won the Health and Nutrition Student Excellence Award. Kaur’s presentation was “In vitro digestion of protein aerogels generated from defatted rice bran protein via supercritical carbon dioxide technology”, which was also published in the May issue of INFORMthe official magazine of the American Oil Chemists’ Society.
Sadaf advanced to the finals of the Protein and Coproducts Division Poster Contest. Sadaf’s presentation was “Effect of a new drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins.”
Tuhanioglu and Kaur are both Ph.D. students, and Sadaf, a master’s student, all in the Dale Bumpers College of Agricultural, Food and Life Sciences.
All three are advised by Ali Ubeyitogullari, assistant professor of food engineering. Ubeyitogullari directs the Food Engineering for Health Laboratory (foodeng4health.uark.edu) at the U of A and has a joint appointment in the departments of food science and biological and agricultural engineering. He is also a research scientist at the Arkansas Agricultural Experiment Station, the research arm of the U of A’s Division of Agricultural Systems.
The 2024 AOCS meeting was April 28 to May 1 at the Palais des Congress de Montreal in Quebec, Canada.
The American Oil Chemists’ Society promotes the science and technology of oils, fats, proteins, surfactants and related materials, enriching the lives of people everywhere.
About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in businesses associated with food, family, environment, agriculture, sustainability and quality of human life; and who will be the first-choice candidates for employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former governor of Arkansas and longtime U.S. senator who made the state prominent in national and international agriculture. For more information about Bumpers College, visit our website and follow us on Twitter at @BumpersCollege and Instagram at BumpersCollege.
About the University of Arkansas: As Arkansas’ premier institution, the U of A offers an internationally competitive education in more than 200 academic programs. Founded in 1871, the U of A contributes more than $2.2 billion to the Arkansas economy through teaching new knowledge and skills, entrepreneurship and job development, discovery through research and creative activities, while time offering training for professional disciplines. The Carnegie Foundation ranks the U of A among the few U.S. colleges and universities with the highest level of research activity. US News and World Report ranks the U of A among the best public universities in the country. See how the U of A works to build a better world in Arkansas Research and Economic Development News.
