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. Griffiths Atungulu at 

Instructor: Griffiths Atungulu, Ph.D 

Spring 2022 Seminar Schedule:


Presenter & Presentation Title


Welcome and Instructions

Presenter: Dr. Griffiths Atungulu


Use of X-Ray Imaging to Elucidate Impacts of Drying Approach on Rice Seed Health Parameters

Student Speaker: Samuel Olayiwola Olaoni (MS Research Proposal)

Special Talk/Social: Graduate Student Expectations/Pizza will be served

Speaker: Food Science Department Head, Jeyam Subbiah



Labor Day


Development of Interventions for Improving the Eating Quality of People with a Hearing Loss

Speaker: Sara Esther Jarma Arroyo (PhD Research Exit Seminar)


Sustainable Food Management with EPA Region 6
Speaker: Stephen Sturdivant, environmental engineer and Regional Coordinator for the United States Environmental Protection Agency REgion 6's Sustainable Food Management Program (


Holistic Formulation Approaches and Strategies to Develop Plant-Based Foods
Speaker: Dr. Dilek Uzunalioglu, Senior Director, Food Discovery & Design, Motif FoodWorks


Rice Material State Diagrams: Trends for Contemporary Cultivars & Influence of Nitrogen Application During Production

Speaker: Evans Ameyaw Owusu  (MS Research Thesis Proposal)

Use of Ozone as An Intervention Method for Salmonella In Low-Moisture Foods

Speaker: Arshpreet Kaur Khattra (MS Research Proposal)


Development and assessment of high-protein, plant-based foods produced using addititive manufacturing to meet the nutritional needs of older adults

Speaker: Chetanjot Kaur Romana (PhD Research Proposal)


Fall Break


New Analytics in JMP 17 Pro for researchers

 Guest Speaker: Andronikos (Andy) Mauromoustakos) Professor Ag Statistics, University of Arkansas


Applying a Material Science Approach to Improve Rice Processing Performance
Speaker: Michelle Oppong Siaw (PhD Research Exit Seminar)


Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food
Speaker: Allyson N Hamilton (PhD Research Proposal)


Implications of dielectric heat treatments on reduciting single kernel moisture content variability in dried rice

Speaker: Dr. Kaushik Luthra, University of Arkansas Rice Processing Program

Effect of Onion Peel Bioactive Compounds on Gut Microbiome of Obese Adults
Speaker: Saad Al-Din Sifat (MS Research Proposal)


Development of Instantized Rice Processing Methods for Improved Product Quality and Safety
Speaker: Anne Adhiambo Okeyo (PhD Research Exit Seminar)


Securing Rice Safety Through Radiative Heat Treatment and Proper Storage
Speaker: Faith Ouma (MS Research Proposal)

Investigating Quality Attributes and Wine Production Methods of Arkansas-Grown Grapes
Speaker: Amanda Fleming (MS Research Exit Seminar)


Intermediate Wheatgrass: A new commercial perennial being developed for food applications

Guest Speaker: Dr. George Annor, Assistant Professor, General Mills Endowed Professor in Cereal Chemistry and Technology, Department of Food Science and Nutrition, University of Minnesota