Seminars

Food Science Seminar is a graduate-level course that allows current food science students to present and discuss their current research projects. Seminars are held on Mondays from 3:05 to 3:55 p.m., in person and via Zoom.

If you are interested in attending the seminar, please contact the instructor, Dr. Kristen Gibson at keg005@uark.edu 

Instructor: Kristen Gibson, Ph.D 
Email: keg005@uark.edu 

Spring 2022 Seminar Schedule:

Date

Presenter & Presentation Title

24-Jan

Course Expectations/Presentations 101

Presenter: Dr. Kristen Gibson

31-Jan

Generating Health-Promoting Bioactive Compounds and Nanomaterials from Rice Processing Byproducts via Supercritical Carbon Dioxide Technology

Speaker: Sumanjot Kaur (MS Student)

Utilization of Solar Ovens as an Alternative to Conventional Cooking Methods in Haiti

Speaker: Isaac Mergner (MS Student)

7-Feb

Use of Microorganisms for the Enrichment of Zinc and Selenium by using Solid-state fermentation
Speaker: Rashmi Rangaswamaiah (MS Student)

14-Feb


Zebrafish as a Model Organism to Study Human Norovirus 

Speaker: Sahaana Chandran (PhD Student)

21-Feb

Investigation of Human Pathogens within a Recirculating Hydroponic System for the Production of Leafy Greens
Speaker: Gayatri Rajashekhar Dhulappanavar (PhD Student)

28-Feb

Impacts of Drying Approaches on Physicochemical Attributes of Parboiled Instant Rice
Speaker: Diane Ngebich (MS Student)

TBD
Speaker: John Rawls (MS Student)

7-Mar

The Role of Dietary Protein in a Time Restricted Feeding Eating Pattern in Adults with Overweight or Obesity

Speaker: Rebecca Bowie (MS student)

Evaluation of Production and Quality of Arkansas-grown Hops

Speaker: James McClellan (MS student)

14-Mar

Determination of the Thermal Inactivation Kinetics of Salmonella and a Surrogate in Milk Powder as Impacted by Water Activity and Protein Content

Speaker: Erika Kadas (MS student)

Essential Amino Acid Regulation of Skeletal Muscle Protein Turnover During Aging

Speaker: Mary Komp (MS student)

28-Mar

Evaluating Flavor and Aroma Attributes of Arkansas-grown Horticultural Crops

Speaker: Jordan Chenier (MS student)

Variations in consumer rejection thresholds of water samples including mixed-berries flavors

Speaker: Kathryn McCullough (MS student)

4-Apr

Effects of Cognitive Style on Food Perception and Behavior

 Speaker: Tad Beekman (PhD Student)

11-Apr

Application of Microwave-Assisted Technology for Single-Pass Drying of Rough Rice
Speaker: Rebecca Bruce (PhD Student)

18-Apr

Starch Granule and Crystalline Structures with Relation to Enzyme Digestibility
Speaker: Ana Gonzalez (PhD Student)

25-Apr

The Characterization of Environmental Monitoring Tools for the Recovery of Microorganisms from Food Contact Surfaces
Speaker: Sarah Jones (PhD Student)

2-May

TBD
Speaker: Ragita Pramudya (PhD Student)

9-May

Effects of Shiga Toxin-Producing Escherichia coli-Contaminated Soil on In-Shell Pecan Washes
Speaker: Erin Ramsay (MS Student)