Education
M.S. (Nutrition), Ph.D. (Food Chemistry), Purdue University
Affiliations
Research
Primary Research Areas
- Carbohydrates and health
- Cereal starch and protein structure-function relationships
- Cereal chemistry and processing
Specific Research Areas
- Manipulation of starch for slowly digestible/low glycemic response or resistant character, and collaborative studies to understand human enzyme digestion and physiologic response
- Dietary fiber, modifications in functionality and fermentability, and collaborative studies for colonic health
- Improvement of cereal protein functionality
- Textural properties influenced by starch fine structure
- Interactions between starch and other food components
- Appropriate methods of improving cereal utilization in developing countries
- Cereal endosperm texture
Teaching
Cereal Chemistry and Processing
Introduction to Food Law and Regulations
Food Chemistry
Industrial
Interaction and research with Whistler Center member companies (www.whistlercenter.purdue.edu); other research projects with cereal snack and breakfast food companies.
International
Principal investigator and US Coordinator of the West Africa Regional Program of the US Agency for International Development Sorghum and Millet and Other Grains Collaborative Research Support Program (INTSORMIL CRSP); other collaborations at Kasetsart University, Thailand, Seoul National University, South Korea, CFTRI, India.
Current Graduate Students and Research Lab Members
Nuseybe Bulut