Translational Food Chem Lab

Translational Food Chemistry Lab, established in August 2023, focuses on plant and dairy proteins, including ingredient and product development. The lab's mission is to advance the production, accessibility, and consumption of protein-rich products by developing cost-effective, high-quality protein ingredients through structural modification or novel extraction technologies, meanwhile reducing water and energy consumption during food production.

The lab works primarily with plant-based meat analogs, low-fat and fat-free foods, and edible protein gels as model food matrix. It explores the structure-function relationship of food proteins at the molecular level using cutting-edge techniques such as extrusion, rheometry, microscopy, spectroscopy, and scattering. The lab's ultimate goal is to enhance the sustainability, functionality, and bioavailability of food proteins.

Contact Us

Dr.  Da Chen

Nelson Hall 2171                       
745 Agriculture Mall Drive          
West Lafayette, IN 47907

Email: chen3370@purdue.edu          
Phone: 765-496-4299

top research

top research

Photographs of fat-free cream cheese
Plant-protein based fat replacer

We have developed a pea protein-based fat replacer using a green approach with less heat requirement compared to traditional method. The fat replacer works efficiently to lubricate fat-free cream cheese. The work has been published in Food...

FEATURED RESEARCH

Plant-based meat analog
Plant-based meat analog

Plant-based meat analog provide desirable texture and nutrition, but its production requires...

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protein beverage
High clarity protein beverage

Due to the increased pace of lifestyle and the public's awareness of healthy diet. The...

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High-protein gel
Soft high-protein gels

Protein gel is one of the main food matrices that provides texture and carriers for nutrients....

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Protein shakes
Low viscosity high protein shakes

High protein system (20%) commonly exhibit high viscosity and bring negative effects on the...

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Lab members

Da Chen

Da Chen

Food Science
Principal investigator
7654964299
Da Chen established the Translational Food Chemistry Laboratory in August 2023. Before joining Purdue Food Science, he was an assistant professor in University of Idaho, Moscow. He also conducted postdoctoral research at the Ohio State University and Purdue University. Da spent a few years in Auckland, New Zealand for his PhD in the University of Auckland.
His current research focuses on developing novel protein ingreident with supeiror functionality by modifying their structure through processing (e.g. extrusion) and biocessing (e.g. enzyme treatment) for expanded food applications. His group emphasizes practical application of the developed techniques besides uncovering the mechanism. Outside of research, Da is passionate about outdoor activities like fishing and hiking. 
Google Scholar
Kwan You

Kwan You

Food Science
Postdoctoral Research Associate
Kwan specilizes in Food Colloid Science and Surface Studies, particularly tribology and rheology of biopolymer mixtures and food hydrocolloids. He completed his Ph.D. at the University of Leeds in the UK, where he developed innovative approaches to studying water-in-water emulsions stabilized by protein microgels.
Kwan's research is dedicated to developing sustainable and functional food ingredients, with practical applications that improve product texture and lubrication. His work spans both fundamental research and industry-relevant innovations. In addition to his academic achievements, Kwan has collaborated on multiple international projects that bridge science with practical industry solutions. Outside the lab, Kwan enjoys working out at the gym and travelling around the world. 
Google Scholar
Lai Wei

Lai Wei

Food Science
PhD student
Lai Wei joins the group as a PhD student in Fall 2024 with a Ross Fellowship at Purdue University. Before coming to US, Lai got her master's degree in Food Science and Engineering from Jiangnan University. Her research specializes in the mofication of plant proteins as potential fat replacer in fat-free foods for texture and nutrition improvement. Outside of research, she enjoys working out and spending time with her pets. 
Google Scholar
Neeraj Ghanghas

Neeraj Ghanghas

Food Science
PhD student
Neeraj Ghanghas holds a master’s degree in food science from the University of Manitoba (Canada) and a bachelor’s degree in food technology and management from the National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K, India). His professional journey includes a role as a quality control laboratory technician at Archer-Daniels-Midland (ADM). Neeraj's research primarily revolves around using extrusion techniques to modify proteins to develop superior ingredients and protein-rich foods🌱. Beyond his academic pursuits, Neeraj's diverse interests include road trips, canoeing, and cricket.🚗🛶🏏.
Google Scholar
Dylan Limit

Dylan Limit

Food Science
Master student

Dylan Limit joins the group from the University of Idaho, where he was a master's student. He earned his bachelor's degree from the Oregon State University. His research interest mainly lies in modifying proteins (dairy and plant) to enhance their functionality. His applications aim to improve processing efficiency, optimize food application attributes, and address nutrient and health-related concerns. In his spare time, Dylan enjoys spending time with his family and training for powerlifting. 

google scholar
Feyisola Ajayi

Feyisola Ajayi

Exchange PhD student

Feyisola Ajayi is currently a Ph.D. student in the Food Science program at the United Arab Emirates University in UAE. She earned her master’s degree in Food Processing and Storage Technology from the Federal University of Agriculture, Abeokuta, Nigeria. Her research interests are enhancing the utilization of plant protein for human nutrition and functional foods. Feyisola’s current research at Purdue University focuses on enhancing the bioactive potential using plant protein gels and uncovering the mechanism. When not in the Lab/classroom, you can find Feyisola writing stories, listening to music, and volunteering in events.

Google Scholar
Cristina Gonzalez

Cristina Gonzalez

Food Science
Visiting Undergraduate

Cristina is studying food engineering at Tec de Monterrey campus Queretaro in Mexico. She has been an active member of IFTSA chapter and Food Science Club in her home institution. Her research interests is to enhance the sustainability on food production by developing high quality plant-based products. Outside of work, she enjoys hiking, running and spending time with friends.

Gaby Martínez

Gaby Martínez

Food Science
Visiting Undergraduate
Gaby Pecina is a biotechnology engineering undergraduate student currently in her last year at Tec de Monterrey in Mexico. She has worked in projects regarding mainly the optimization of food product (lab scale), in vitro micropropagation of plant tissue. Her personal interests outside of research are reading, dancing, and hiking.

Alumini

Uzma Siddiqui, MSc, 2024

Solene Michel, Visiting student (ISARA Lyon, France), 2024

Virgyl Galilea Moncasa Plazaola, Visiting student (Zamorano University, Honduras), 2024