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Student Projects

The Fifth Annual Graduate Student Seminar Days were held at the Institute for Food Safety and Health at the Moffett Campus, and deemed a great success. Dr. Robert Brackett, IIT Vice President and IFSH Director, officially opened the event. All of the Food Science and Nutrition (FdSN) FST/FPE Graduate students worked very hard and did a fantastic job. The presentations were judged by a panel comprised of four staff members including two judges from the FDA (Drs. Susanne Keller and Diane Stewart) and two from IFSH (Dr. Kaiping Deng and Adjunct Industry Professor Armand Paradis).

The presentations were judged based on the following criteria:

  1. Quality of Scientific Research
  2. PowerPoint slides
  3. Oral Presentation

The following students were recognized and awarded:

  • 1st Place Certificate of Excellence in Scientific Presentation and $500 — Mr. Xuebin Fan (student of Tong-Jen Fu, FdSN Faculty Member)
  • 2nd Place Certificate of Excellence in Scientific Presentation and $300  — Ms. Yancui Huang (student of Associate Professor Dr. Britt Burton-Freeman and Assistant Professor Dr. Indika Edirisinghe)
  • 3rd Place Certificate of Excellence in Scientific Presentation and $100 — Mr. Yue Zhou (student of Yoon Song, FdSN Faculty)

Awards were presented by:

  • Dr. Darsh Wasan, Motorola Distinguished Professor of Chemical Engineering and Vice President for International Affairs, IIT
  • Dr. Richard McDonald, Director, Division of Food Processing and Technology, U.S. Food and Drug Administration
  • Dr. C. Robert (Bob) Carlson, Dean, IIT School of Applied Technology and Chair, Department of Information Technology and Management

We extend our gratitude to our judges and to our PIs who support and mentor the FdSN students each and every day, helping them succeed! The Graduate Seminar Days help FdSN students improve their presentation skills and learn from the feedback they receive.

Institute for Food Safety and Health
Department of Food Science and Nutrition – SAT
Illinois Institute of Technology

Annual Graduate Student Seminar Day
Moffett Campus

FdSN Student Projects

The modern eating pattern is characterized by high fat and high carbohydrate (HFHC) meals, and it strongly associates with inflammatory response. Chronic low-grade inflammation is an emerging risk for chronic disease development and complication.

High pressure processing (HPP) is readily gaining prominence worldwide as an alternative method of food preservation due to its benefits of improved quality, freshness and nutrient retention.

The performance of a PCR-based test kit (R-Biopharm’s SureFood PCR detection system) in comparison with two ELISA test kits (Veratox for Almond Allergen and ELISA Systems Almond Residue Assay) and the BCA total protein assay for quantitation of almond allergens in thermally treated almond f

It has been reported that treatment with 20,000 ppm of calcium hypochlorite, Ca(OCl)2, may not completely eliminate pathogens on seeds; however, the conditions that determine the extent of pathogen re-growth during sprouting have not been elucidated.

Fresh-cut vegetables are commonly washed in chlorinated water to remove dirt, plant debris, and other agricultural chemicals. As the wash water is often recycled during commercial processing, its quality can change due to increases in solids and other extraneous material.