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.

If you are interested in attending the seminar, please contact the instructor, Dr. Renee Threlfall at rthrelf@uark.edu

Instructor: Renee Threlfall
Email: rthrelff@uark.edu

Spring 2026 Seminar Schedule:

Date	Presenter & Presentation Title
Mar 2	Seminar Flash Talks Presenter: FDSC faculty, students, staff and guests
Mar 9	Use of Hyperspectral technique to find the defects in fruits and meat Presenter: Abisekh Tripathy, Ph.D. Student (Advisor: Dr. Dongyi Wang) Rice Instantization and Enrichment Issues Presenter: Faith Achieng Ouma, Ph.D. Student (Advisor: Dr. Griffiths Atungulu) Machine Vision and Machine Learning for Food Quality and Safety in Poultry Processing Presenter: Chaitanya Kumar Reddy Pallerla, M.S. Student (Advisor: Dr. Dongyi Wang)
Mar 16	Evaluation of an AI-Integrated Laboratory Tool for Estimation of Rice Milling Yield Presenter: Samuel Olaoni, Ph.D. Student (Advisor: Dr. Griffiths Atungulu) Plasma-induced modification of Rice Bran Films Presenter: Saydul MD Safwa, M.S. Student (Advisor: Dr. Mahfuzur Rahman) Evaluation of Loading, Release, and Bioavailability of Resveratrol Encapuslated in Porous Starch Presenter: Annie Wang, M.S. Student (Advisor: Dr. Sun-Ok Lee)
Mar 23	NO CLASS-SPRING BREAK
Mar 30	Insect-Based Bioconversion of Rice Milling By-Products into High-Value Food Ingredients Presenter: Christabel Tachie, Ph.D. Student (Advisor: Dr. Griffiths Atungulu) Improving Pulse Protein Quality through Fermentation-driven Extraction: Mitigation of Off-Flavors and Antinutrients Presenter: Kavitha Lakshmipathy, Ph.D. Student (Advisor: Dr. Mahfuzur Rahman) Improving the quality of soy ingredients using a green processing approach based on supercritical carbon dioxide technology Presenter: Sumanjot Kaur, Ph.D. Student (Advisor: Dr. Ali Ubeyitogullari)
Apr 6	Impact of garlic scape bioactive compounds on fecal microbiota in indivudals with normal weight and obesity Speaker: Isabelle Yang, Ph.D. Student (Advisor: Dr. Sun-Ok Lee) Exploring malted rice as a novel brewing ingredient Presenter: Bernardo Guimaraes, Ph.D. Student (Advisor: Dr. Scott Lafontaine) *Enzymatic liquefaction of broken rice kernels for sustainable mycoprotein production via Neurospora crassa* fermentation** Presenter: Olumide Olubiyo, M.S. Student (Advisor: Dr.Sun Ferreira)
Apr 13	Soilless substrates as a critical control point for mitigating food safety risks within hydroponic leaf lettuce production Presenter: Eric Tetteh, M.S. Student (Advisor: Dr. Kristen Gibson) System-bsed sustainable solutions for low-moisture food safety Presenter: Rahul, Ph.D. Student (Advisor: Dr. Jeyam Subbiah) Invesitigation of the shelf stability of different rice formats and its effect on lager quality Presenter: Maddie Shults, M.S. Student (Advisor: Dr. Scott Lafontaine)
Apr 20	Unveiling Factors Influencing Extract Yield from Milled Rice Presenter: Matthew Aitkens, M.S. Student (Advisor: Dr. Scott Lafontaine) Developing a 3D food printing approach to enhance the delivery of probiotics Presenter: Le Que Anh Truang, Ph.D. Student (Advisor: Dr. Ali Ubeyitogullari) Sensory and Emotional Responses to Seasoned Roasted Seaweed Products Presenter: Sophie Stanzo, M.S. Student (Advisor: Dr. Han-Seok Seo)
Apr 27	Making a sake-like product using Western brewing techniques Presenter: Chijindu Onwuchekwa, M.S. Student (Advisor: Dr. Scott Lafontaine) The Interaction Between Body Composition, Inflammation, and Higher-Protein Diet in Women with PCOS Presenter: Keith Elektra Santos, Ph.D. Student (Advisor: Dr. Jamie Baum) Seminar Awards and Celebration Presenter: FDSC faculty, students, staff and guests

*Dates marked with an asterisk (*) indicate class sessions that are only to be attended by enrolled students.

Seminars

Spring 2026 Seminar Schedule:

Date

Presenter & Presentation Title

Mar 2

Mar 9

Use of Hyperspectral technique to find the defects in fruits and meat

Rice Instantization and Enrichment Issues

Machine Vision and Machine Learning for Food Quality and Safety in Poultry Processing

Mar 16

Evaluation of an AI-Integrated Laboratory Tool for Estimation of Rice Milling Yield

Plasma-induced modification of Rice Bran Films

Evaluation of Loading, Release, and Bioavailability of Resveratrol Encapuslated in Porous Starch

Mar 23

NO CLASS-SPRING BREAK

Mar 30

Insect-Based Bioconversion of Rice Milling By-Products into High-Value Food Ingredients

Improving Pulse Protein Quality through Fermentation-driven Extraction: Mitigation of Off-Flavors and Antinutrients

Improving the quality of soy ingredients using a green processing approach based on supercritical carbon dioxide technology

Apr 6

Exploring malted rice as a novel brewing ingredient

Enzymatic liquefaction of broken rice kernels for sustainable mycoprotein production via Neurospora crassa fermentation

Apr 13

Soilless substrates as a critical control point for mitigating food safety risks within hydroponic leaf lettuce production

System-bsed sustainable solutions for low-moisture food safety

Invesitigation of the shelf stability of different rice formats and its effect on lager quality

Apr 20

Unveiling Factors Influencing Extract Yield from Milled Rice

Developing a 3D food printing approach to enhance the delivery of probiotics

Sensory and Emotional Responses to Seasoned Roasted Seaweed Products

Apr 27

Making a sake-like product using Western brewing techniques

The Interaction Between Body Composition, Inflammation, and Higher-Protein Diet in Women with PCOS

Seminar Awards and Celebration

**Enzymatic liquefaction of broken rice kernels for sustainable mycoprotein production via Neurospora crassa fermentation**