Pieter Callewaert (seated), with associate professor and agricultural engineer Griffiths Atungulu (left), and Valentine Rysenaer (right) with assistant professor and food engineer Ali Ubeyitogullari (right), are completing master's degree research through a student exchange program in food science.

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Pieter Callewaert (seated), with affiliate professor and agricultural engineer Griffiths Atungulu (left), and Valentine Rysenaer (proper) with assistant professor and meals engineer Ali Ubeyitogullari (proper), are finishing grasp’s diploma analysis by way of a scholar change program in meals science.

Two grasp’s diploma college students from Ghent University are in Fayetteville this semester working with U of A college members from the Department of Food Science on thesis analysis.

Pieter Callewaert and Valentine Rysenaer are right here as a part of the scholar change program with Ghent University in Belgium, and each are utilizing laboratories in meals science.

Callewaert is working beneath the steerage of affiliate professor and agricultural engineer Griffiths Atungulu. Rysenaer is being led by assistant professor and meals engineer Ali Ubeyitogullari. Atungulu, who can also be interim director of the U of A’s Rice Processing Program, and Ubeyitogullari are each scientists and researchers with the Arkansas Agricultural Experiment Station, the analysis arm of the U of A System Division of Agriculture. Ubeyitogullari can also be a member of the college within the Department of Biological and Agricultural Engineering within the College of Engineering.

Callewaert’s analysis focuses on enhancing cereal meals security by lowering toxic aflatoxins manufacturing by Aspergillus flavus mould on saved corn. His challenge entails using numerous wavelengths of infrared radiation to disrupt mould metabolism, which then terminates or avoids toxin manufacturing. 

Rysenaer is engaged on an progressive 3-D meals printing challenge growing pH delicate meals particles from pectin/alginate mixtures to be carriers of dietary bioactive nutraceuticals to be used in meals. Pectin and alginates are pure meals fibers. Her analysis entails optimizing the formulation and processing situations to develop the perfect texture and encapsulation properties to ship dietary nutraceuticals in meals. 

Ghent college students have been conducting meals science analysis by way of the Dale Bumpers College of Agricultural, Food and Life Sciences since 2004 when federal funding was obtained for an EU-US Atlantis scholar change program, collectively funded by the E.U. and U.S. and led by Ghent University and the U of A. The funding continued with subsequent grant assist till the Atlantics Program was discontinued in 2013; nevertheless, tutorial and analysis exchanges have continued.

Ghent college students proceed to finish analysis thesis necessities with help from meals science college and by entry to services. The U of A, Bumpers College and meals science celebrated 15 years of collaboration and scholar exchanges with Ghent in 2019, and proceed to strengthen interplay between training and analysis applications by growing scholar and school mobility between the establishments to additional globalize meals science analysis and tutorial applications.  

The unique scholar change program was led by Roland Verhe of GU and Andy Proctor of the U of A. Proctor is University Professor emeritus in meals science and likewise a visiting professor with the University of Suffolk’s School of Engineering Arts, Science and Technology within the United Kingdom.

“The Ghent students we host are always of the highest caliber, and they enjoy both the academic and social opportunities while making significant contributions to our FDSC faculty research publication output,” Proctor stated.

Atungulu frequently hosts Ghent college students by way of his ongoing collaborative analysis with professor Frank Devlieghere, a number one worldwide meals scientist at GU within the subject of meals preservation and meals microbiology. Atungulu delivered an invited visitor lecture at Ghent, which helped enhance scholar curiosity in meals science and analysis, and led to collaboration with Devlieghere.

Ubeyitogullari is internet hosting a Ghent scholar for the primary time. His analysis focuses on enhancing human well being by way of progressive applied sciences to boost bioavailability of micronutrients. His Food Engineering for Health Laboratory makes use of supercritical carbon dioxide extraction know-how and 3-D printing to manufacture nanoscale purposeful meals from food-grade supplies.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College offers life-changing alternatives to place and put together graduates who might be leaders within the companies related to meals, household, the surroundings, agriculture, sustainability and human high quality of life; and who might be first-choice candidates of employers searching for leaders, innovators, coverage makers and entrepreneurs. The school is called for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state outstanding in nationwide and worldwide agriculture. For extra details about Bumpers College, go to our website, and comply with us on Twitter at @BumpersCollege and Instagram at BumpersCollege.

About the University of Arkansas: As Arkansas’ flagship establishment, the U of A offers an internationally aggressive training in additional than 200 tutorial applications. Founded in 1871, the U of A contributes greater than $2.2 billion to Arkansas’ economy by way of the instructing of latest information and expertise, entrepreneurship and job improvement, discovery by way of analysis and inventive exercise whereas additionally offering coaching for skilled disciplines. The Carnegie Foundation classifies the U of A among the many high 3% of U.S. schools and universities with the best stage of analysis exercise. U.S. News & World Report ranks the U of A among the many high public universities within the nation. See how the U of A works to construct a greater world at Arkansas Research News.

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