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Lisa J Mauer

Department of Food Sciences 

  • Dir. of the Center for Food Safety Engineering & Professor of Food Science
Nelson Hall of Food Science (NLSN) Room 1149
745 Agriculture Mall Dr
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)

Current Graduate Students and Research Lab Members
Seda Arioglu Tuncil

Awards & Honors

(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) 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.

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

(2009) Purdue University Faculty Scholar. Purdue.

(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

Wang, L., Hayes, K., & Mauer, L. (2006). Fluorescent labeling study of plasminogen concentration and location insimulated bovine milk systems. JOURNAL OF DAIRY SCIENCE, 89(1), 58-70.

Wang, L., & Mauer, L. J. (2008). Effect of heat on the distribution of fluorescently labeled plasminogenand plasminogen activators in bovine skim milk. JOURNAL OF FOOD SCIENCE, 73(3), C185-C190. doi:10.1111/j.1750-3841.2007.00666.x

Allan, M. C., & Mauer, L. J. (2017). Dataset of water activity measurements of alcohol:water solutions using a Tunable Diode Laser. Data in Brief, 12, 364-369. doi:10.1016/j.dib.2017.04.017

Thorat, A., Marrs, K. N., Ghorab, M. K., Meunier, V., Forny, L., Taylor, L. S., & Mauer, L. J. (2017). Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose. Journal of Food Science, 82(5), 1142-1156. doi:10.1111/1750-3841.13676

Sanchez, J. O., Ismail, Y., Christina, B., & Mauer, L. J. (2018). Degradation of L-Ascorbic Acid in the Amorphous Solid State. JOURNAL OF FOOD SCIENCE, 83(3), 670-681. doi:10.1111/1750-3841.13998

Arioglu-Tuncil, S., Bhardwaj, V., Taylor, L. S., & Mauer, L. J. (2017). Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions. FOOD RESEARCH INTERNATIONAL, 99, 363-374. doi:10.1016/j.foodres.2017.05.021

Thorat, A. A., Forny, L., Meunier, V., Taylor, L. S., & Mauer, L. J. (2017). Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose-Salt Blends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 65(51), 11259-11272. doi:10.1021/acs.jafc.7b04746

Allan, M. C., & Mauer, L. J. (2017). RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. FOOD CHEMISTRY, 236, 21-31. doi:10.1016/j.foodchem.2017.02.110

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

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

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