Lab Alumni


lia rosa

I am an undergraduate student of Food Science and Technology at Zamorano University, Honduras. I went to Purdue University as a visiting scholar to assist Dr. Feng´s Food Safety Laboratory. I worked in a culturally tailored curriculum in Spanish for low income Hispanic families. The course addressed food-handling practices in home kitchens and intended to identify the barriers, which this minority encounters when handling food properly in their homes. Because of the COVID-19 pandemic, we successfully adapted the course online and delivered it nationwide.

Currently, I am working with Zamorano University in my thesis research project measuring the incidence of mycotoxins in four different diets for feedlot cattle and its bioaccumulation rate in the final meat products.



I am a Spring 2020 graduate of the Food Science Department at Purdue University. During my time in Dr. Feng's lab, I had the opportunity to participate in the Story of Your Dinner project,  Young Adult Food Handling Study, and was able to present both in the poster competition at the 2019 IAFP Conference. Through this lab, I was able to gain and improve in my communication and leadership skills, as well as improving upon my team and independence work through the different research projects that I either lead or aided in. These have proved important during my internships in the food industry and I plan to continue to use them throughout my career. I am starting as a Food, Safety, Quality, Regulatory Associate Chemist with Cargill in their Starches, Sweeteners, and Texturizers Business Unit in the Fall.



I am a BSc. of Food Science and Technology from Zamorano University, Honduras. I am currently a Teaching Assistant in the Food Microbiology lab class at Louisiana State University. I had the opportunity to be in Dr. Feng’s lab in 2019 and collaborated in research projects. One of the major researches in which I was part along with Dr. Feng was a consumer flour survey, due to the multiple previous outbreaks and recalls on flour and flour products, and the recalls that were constant in 2019. In which we wanted to understand and record consumer knowledge and behavior regarding food safety risks associated with wheat flour. I also contributed with Dr. Feng and Graduate Research Assistant Tressie Barret identifying food handling practices in popular recipes (on YouTube and Cooking Blogs).

I believe that food safety should be achieved all over the world. Food safety is on the leading edge of importance in food.

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