GRADUATE STUDENT PROFILE - Anh Nghi Minh Le

Anh Nghi Minh Le successfully defended her M.S. thesis on November 27, 2023. Anh is originally from Hanoi, Vietnam, and she completed her undergraduate degree in Food Science at Purdue University.  

Anh's thesis was entitled, "Analyzing nonlinear rheological properties of food through Fourier Transform coupled with Chebyshev Decomposition (FTC) and Sequence of Physical Processes (SPP) methodologies." Understanding the physical behavior of food in processes involving large-amplitude deformation such as pumping, extrusion, and consumer consumption is important. The development of mathematical analyses for analyzing these behaviors has been an active topic of research. The thesis compares two methods – the most recently developed one called "Sequence of Physical Processes" (SPP) and the most well-established one called “Fourier Transform coupled with Chebyshev Decomposition” on both theoretical and experimental levels. At the end, the thesis aims to provide valuable insights to the behavior of food undergoing large-amplitude shear, with the potential to improve methodologies in food processing.

Anh's mentor was Dr. Jozef Kokini. Other members of her graduate committee included Dr. Owen Jones, Dr. Ganesan Narsimhan, and Dr. Kendra Erk.

Anh credits her previous undergraduate research in the department as one of the reasons that she selected Purdue Food Science as the institution where she would continue her education. Additionally, she recommends Purdue Food Science to prospective graduate students, stating, "Purdue Food Science is one of the few universities to fund a Master student in Food Science. The department also boasts highly skilled faculty members and a very tight-knit and welcoming network of graduate students."

During her time at Purdue, Anh was also engaged outside of the laboratory and classroom. She was an active member or the Food Science Graduate Student Association (FSGSA), Phi Tau Sigma, and ADVNT (a dance organization). Ahn was also the team captain for the Purdue Food Science Baking Product Development team, which place third in the 2023  American Society of Backing Product Development Competition. Finally, Anh was honored with the 2023 Kirleis Student Award, which honors Purdue Food Science internation graduate students with impressive academic achievement.

After graduation, Anh plans to move to Ithaca, New York, where she will work as an Associate Food Scientist for National Food Lab. Congratulations, Anh! We wish you the best in your future endeavors!