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
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 provide desirable texture and nutrition, but its production requires...
Due to the increased pace of lifestyle and the public's awareness of healthy diet. The...
Protein gel is one of the main food matrices that provides texture and carriers for nutrients....
High protein system (20%) commonly exhibit high viscosity and bring negative effects on the...
Lab members
Da Chen
Kwan You
Sunandita Ghosh
Sunandita is motivated to understand the important correlations of food and health; and to find innovative solutions to improve the quality of life through food. She has a Bachelor of Engineering in Biotechnology from PESIT, Bengaluru, India and a Masters in Food Science from the University of Leeds, UK. She completed her Ph.D. in Food Science from the University of Auckland, New Zealand. In her doctoral studies, she has investigated encapsulation strategies involving the milk protein, beta-lactoglobulin and pectin to deliver bioactive compounds. She is interested in elucidating food microstructure and interactions of different food components using different biophysical techniques. Along with academia, she likes nurturing her plants and her little one.
Lai Wei
Paul Alba
Paul joins the group as a M.S. student in the Spring of 2025. Before joining the lab, Paul received his B.S. in Chemical Engineering from Western Michigan University. He later obtained industry experience in naturally derived food preservatives and product development. His research will specialize in the valorization of oilseed meal through extrusion to improve its nutritional value and quality as premium food ingredient. Outside of research, Paul enjoys playing sports and video games.
Enning Zhou
Enning Zhou is a PhD student from the Chinese Academy of Agricultural Sciences (CAAS). He joined the group in Spring 2025 as a visiting PhD student. His research interests are in bee product quality and nutrition including reducing the allergenicity and improving the nutritional properties of bee pollen protein through food processing. Outside of research, he enjoys running and playing table tennis.
Alumini
Edith Cristina Gonzalez Hernandez, visiting undergraduate (Tec, Mexico), 2024
Ana Gabriela Pecina Martinez, visiting undergraduate (Tec, Mexico), 2024
Feyi Fisao Ajayi, Visiting PhD student (UAEU), 2024
Dylan, Limit, MSc, 2024
Uzma Siddiqui, MSc, 2024
Solene Michel, Visiting student (ISARA Lyon, France), 2024
Virgyl Galilea Moncasa Plazaola, Visiting student (Zamorano University, Honduras), 2024