Carbohydrate Function & Application Lab

Dr. Simsek joined the faculty at Purdue University and the Department of Food Science on July 1, 2021. She serves as the Head of the Department of Food Science and is Dean's Chair in Food Science. Her research focuses on the integration of cereal quality with the structure-function relationships of carbohydrates; expanding utilization of grain-derived and carbohydrate functional ingredients in the baking industry, value-adding strategies for cereal and legume by-products; and the investigation of carbohydrates and fiber components of grains and legumes to increase utilization while finding new and innovative applications for carbohydrates in the food industry.

In August 2021, Kristin joined the Department of Food Science at Purdue University as a Sr. Research Associate in Dr. Senay Simsek’s group. Kristin Whitney completed her BS in Food Science and MS in Cereal Science at North Dakota State University. She previously worked in the Department of Plant Sciences at NDSU as a research specialist in the Carbohydrate Chemistry and Wheat Quality group. Kristin assists with research projects related to structure-function relationships of carbohydrates and grain macromolecules. She is responsible for coordinating research projects and sample analyses related to crop utilization, carbohydrate functionality, and functional ingredients in baking.

Elise graduated from Purdue University with a degree in Food Science and Technology in May 2023. She joined the Simsek Lab in June 2023 as a Research Assistant in the Department of Food Science. Elise studied Spanish and completed her minor after studying for 2 months in Mallorca, Spain. Previously, she worked on projects concerning the gut microbiome, anti-inflammatory plant bioactives, and effects of polysaccharide fermentation in the colon. Elise is enthusiastic to work on the team to study and report on new carbohydrate functional ingredients and apply her baking knowledge to new projects.

Divya earned her Ph.D. in Materials Science and Engineering from Drexel University in Philadelphia, Pennsylvania, where she focused on developing mechanically robust nanofiber yarns for textile and biomedical applications. Her dissertation centered on optimizing process parameters and exploring the structure-property relationships of nanofiber yarns created from a sustainable polymer that is bacterially fermented. She joined Simsek Lab in October 2024 as post doctoral associate where she aims to leverage her engineering expertise to scale up the extraction process of nanocellulose from hemp.

Ava Ralston is a senior undergraduate student at Purdue majoring in Food Science and minoring in International Studies in Agriculture and Fermentation Sciences. She joined the Simsek lab in January of 2024 as an undergraduate research assistant. Previously, she worked in Dr. Mauer’s lab to optimize the sweetness of cookies with alternative sweeteners using differential scanning calorimetry and other analytical testing to explore the size-exclusion limit of starch granules and their gelatinization temperatures. Before joining the Simsek lab, Ava spent a semester abroad in Greece studying food science and expanding her horizons. She is excited to work with the lab and continue food chemistry research of carbohydrates and proteins.