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Lisa J Mauer

Department of Food Sciences 

  • 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)

Awards & Honors

(2010) Agricultural Research Award. Purdue University College of Agriculture.

(2010) Faculty Award of Merit from Purdue University Chapter of Gamma Sigma Delta. Purdue University Chapter of Gamma Sigma Delta.

(2010) Fellow of the Purdue University Teaching Academy. Purdue University Teaching Academy.

(2009) 2009-2010 Class of LEAD21 Program. Fanning Institute.

(2009) Outstanding Counselor Award in the Department of Food Science. Department of Food Science, Purdue.

(2009) Purdue University Faculty Scholar. Purdue.

(2009) The David C. Pfendler Outstanding Undergraduate Counselor Award. Purdue College of Agriculture.

(2008) Outstanding Counselor Award in the Department of Food Science. Department of Food Science.

(2008) Purdue Entrepreneurial Leadership Fellow. Purdue University/College of Agriculture.

(2005) Advisee won 2nd place in Z. John Ordal competition. Institute of Food Technologists'.


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

Allan, M. C., Taylor, L. S., & Mauer, L. J. (2016). Common-ion effects on the deliquescence lowering of crystallineingredient blends. Food Chemistry, 195, 2-10. doi:10.1016/j.foodchem.2015.04.063

Allan, M. C., & Mauer, L. J. (2016). Comparison of methods for determining the deliquescence points of singlecrystalline ingredients and blends. Food Chemistry, 195, 29-38. doi:10.1016/j.foodchem.2015.05.042

Li, N., Taylor, L. S., & Mauer, L. J. (2016). Heat transport model for the deliquescence kinetics of crystallineingredients and mixtures. Journal of Food Engineering, 169, 298-308. doi:10.1016/j.jfoodeng.2015.08.013

Mauer, L. J., Christina, B., & Taylor, L. S. (2015). Crystallization inhibitor properties of different polymers and effects on the physical stability of L-ascorbic acid. Food Research international, 76, 867-877.

Jutkus, R. A., Li, N., Taylor, L. S., & Mauer, L. J. (2015). Effect of Temperature and Initial Moisture Content on the ChemicalStability and Color Change of Various Forms of Vitamin C. international Journal of Food Properties, 18(4), 862-879. doi:10.1080/10942912.2013.805770

Mauer, L. J., Deering, A. J., Jack, D. R., & Pruitt, R. E. (2015). Examination of the movement of Salmonella serovar Typhimurium and E. coli O157:H7 to ripe tomato fruit following various routes of contamination. Microorganisms, 3, 809-825.

Mauer, L. J., & Allam, M. (2015). Overview of water-solid interactions. Manufacturing Confectioner, 1, 73-82.

Wegiel, L. A., Mosquera-Giraldo, L. I., Mauer, L. J., Edgar, K. J., & Taylor, L. S. (2015). Phase Behavior of Resveratrol Solid Dispersions Upon Addition to Aqueousmedia. Pharmaceutical Research, 32(10), 3324-3337. doi:10.1007/s11095-015-1709-z

Christina, B., Taylor, L. S., & Mauer, L. J. (2015). Physical stability of L-ascorbic acid amorphous solid dispersions indifferent polymers: A study of polymer crystallization inhibitorproperties. Food Research international, 76(3), 867-877. doi:10.1016/j.foodres.2015.08.009

Tongdeesoontorn, W., Wongruong, S., & Rachtanapun, R. (2009). Water vapour permeability and sorption isotherms of cassava starch based films blended with gelatin and carboxymethylcellulose. Asian Journal of Food and Agro-Industry, 2(4), 501-514.