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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

High hydrostatic pressure processing (HPP) of food retains sensory qualities, but it is not clear if the process is effective for inactivation of viruses in contaminated produce. To evaluate the variables that affect virus survival in HPP treatment of contaminated strawberry mash.

Nanoparticles can be integrated into polymers to improve performance characteristics such as antimicrobial properties and oxygen barrier.

Pulsed light (PL) is a promising non-thermal, surface decontamination technology, which has the potential to be applied in a food service setting. PL uses intense pulses of short duration and a broad spectrum to accomplish microbial inactivation.