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Lisa J Mauer

Department of Food Sciences 

  • Dir. of the Center for Food Safety Engineering & Professor of Food Science
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907

B.S. (Food Science) Purdue University 
Ph.D. (Food Science) University of Minnesota

Water-solid interactions, including deliquescence and glass transition
Effects of processing on functional, physical, and structural properties of food ingredients
Food safety
Infrared spectroscopy techniques for rapid, non-destructive food analysis

Food Chemistry (undergraduate and graduate)
Food Ingredient Technology
Food Packaging (undergraduate and graduate)


Hamaker, B. R., Mejia, C., Mauer, 0., & Campanella, O. Leavened products made from non-wheat cereal proteins. U.S. Patent No. US 2009/0304861. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Mauer, L. J., & Taylor, L. S. (2010). Deliquescence of pharmaceutical systems. PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY, 15(6), 582-594. doi:10.3109/10837450903397594

Davis, R., Burgula, Y., Deering, A. J., Irudayaraj, J. M., Reuhs, B. L., & Mauer, L. J. (2010). Detection and differentiation of live and heat-treated Salmonellaenterica serovars inoculated onto chicken breast using Fourier transforminfrared (FT-IR) spectroscopy. JOURNAL OF APPLIED MICROBIOLOGY, 109(6), 2019-2031. doi:10.1111/j.1365-2672.2010.04832.x

Davis, R., Burgula, Y., Irudayaraj, J. M., Reuhs, B. L., & Mauer, L. J. (2010). Fourier Transform Infrared (FT-IR) Spectroscopy Coupled with Filtrationand Immunomagnetic Separation for the Detection of Escherichia coliO157:H7 in Ground Beef.

Deering, A. J., Reuhs, B. L., & Mauer, L. J. (2010). Nanostructural Differentiation Between Live and Dead Escherichia coliCells using FT-IR Spectroscopy and Comparison of Detection Limits toQuantitative PCR (qPCR)

Mauer, L. J., & Taylor, L. S. (2010). Water-Solids Interactions: Deliquescence. Annual Review of Food Science and Technology, 1, 41-63.

Kwok, K., Mauer, L. J., & Taylor, L. S. (2010). Kinetics of Moisture-Induced Hydrolysis in Powder Blends Stored at andbelow the Deliquescence Relative Humidity: Investigation ofSucrose-Citric Acid Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(22), 11716-11724. doi:10.1021/jf101941e

Kwok, K., Mauer, L. J., & Taylor, L. S. (2010). Phase behavior and moisture sorption of deliquescent powders. CHEMICAL ENGINEERING SCIENCE, 65(21, SI), 5639-5650. doi:10.1016/j.ces.2010.06.012

Davis, R., Irudayaraj, J. M., Reuhs, B. L., & Mauer, L. J. (2010). Detection of Escherichia coli O157:H7 from ground beef using Fourier transform infrared (FT-IR) spectroscopy and chemometrics. JOURNAL OF FOOD SCIENCE, 75(6), M340-M346. doi:10.1111/j.1750-3841.2010.01686.x

Hiatt, A. N., Taylor, L. S., & Mauer, L. J. (2010). Influence of Simultaneous Variations in Temperature and RelativeHumidity on Chemical Stability of Two Vitamin C Forms and Implicationsfor Shelf Life Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(6), 3532-3540. doi:10.1021/jf903342f

Kim, S., Schuler, B., Terekhov, A. I., Auer, J., Mauer, L. J., Perry, L., & Applegate, B. M. (2009). A rapid bioluminescence-based assay for enumeration of lytic bacteriophage. JOURNAL OF MICROBIOLOGICAL METHODS, 79(1), 18-22. doi:10.1016/j.mimet.2009.07.011

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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