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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

Awards & Honors

(2018) Purdue University Book of Great Teachers. Purdue University.


Taylor, L. S., Mauer, L. J., & Bhardwaj, V. Novel co-crystals of thiamine-organic acid salt. U.S. Patent No. 62/680,820. Washington, D.C.: U.S. Patent and Trademark Office.

Taylor, L. S., Mauer, L. J., & Thorat, A. Inhibition of sucrose crystallization using glycosides. U.S. Patent No. PRF 68033-01/ 62580690. Washington, D.C.: U.S. Patent and Trademark Office.

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

Prado, B. A., Kim, S., Ozen, B. F., & Mauer, L. J. (2005). Differentiation of carbohydrate gums and mixtures using Fouriertransform infrared spectroscopy and chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 2823-2829. doi:10.1021/jf0485537

Kim, S., Reuhs, B. L., & Mauer, L. J. (2005). Use of Fourier transform infrared spectra of crude bacteriallipopolysaccharides and chemometrics for differentiation of Salmonellaenterica serotypes. JOURNAL OF APPLIED MICROBIOLOGY, 99(2), 411-417. doi:10.1111/j.1365-2672.2005.02621.x

Kim, S., Kim, H., Reuhs, B. L., & Mauer, L. J. (2006). Differentiation of outer membrane proteins from Salmonellaentericaserotypes using Fourier transform infrared spectroscopy and chemometrics. LETTERS IN APPLIED MICROBIOLOGY, 42(3), 229-234. doi:10.1111/j.1472-765.2005.01828.x

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

Johnson, K., & Mauer, L. J. (2018). Effects of controlled HR storage and co-formulation with gluten, sugars, and sodium chloride on moisture sorption and amylopectin retrogradation in gelatinized starch lyophiles. IFT.

Voelker, A. L., Verbeek, G., Taylor, L. S., & Mauer, L. J. (2018). Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles. IFT.

Voelker, A. L., Taylor, L. S., & Mauer, L. J. (2018). Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution. IFT.

Felten, C., Thorat, A., Taylor, L. S., & Mauer, L. J. (2018). Effects of glycosylated polyphenols on the crystallization of amorphous sucrose. IFT.

Boelker, A. L., Taylor, L. S., & Mauer, L. J. (2018). Altering the crystallization tendency of amorphous sucrose utilizing a wide variety of polymers. IFT.

Allan, M. C., Chamberlain, M. C., Grush, E., Owens, B., & Mauer, L. J. (2018). Deliquescence and anhydrate-hydrate RH-temperature phase diagrams of three hydrate-forming crystalline ingredients: Lactose, trehalose, and caffeine. IFT.

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

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