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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

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


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

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

Burgula, Y., Khali, D., Kim, S., Krishnan, S. S., Cousin, M. A., Gore, J. P., . . . Mauer, L. J. (2007). Review of mid-infrared Fourier transform-infrared spectroscopyapplications for bacterial detection. JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY, 15(2), 146-175. doi:10.1111/j.1745-4581.2007.00078.x

Kim, S., Kim, H., Reuhs, B., & Mauer, L. (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., Reuhs, B., & Mauer, L. (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

Prado, B., Kim, S., Ozen, B., & Mauer, L. (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

Ghorab, M. K., Marrs, K. N., Taylor, L. S., & Mauer, L. J. (2014). Water-solid interactions between amorphous maltodextrins and crystallinesodium chloride. FOOD CHEMISTRY, 144(SI), 26-35. doi:10.1016/j.foodchem.2013.02.123

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

Johnson, K. A., & Mauer, L. J. (2019). Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles. JOURNAL OF FOOD SCIENCE, 84(3), 507-523. doi:10.1111/1750-3841.14472

Mauer, L. J. (2018). Fundmentals and consequences of food ingredient architecture and water-solid interactions. 255.

Cho, I., Radadia, A. D., Farrokhzad, K., Ximenes, E. A., Bae, E., Singh, A. K., . . . Irudayaraj, J. M. (2014). Nano/Micro and Spectroscopic Approaches to Food Pathogen Detection. ANNUAL REVIEW OF ANALYTICAL CHEMISTRY, VOL 7, 7, 65-88. doi:10.1146/annurev-anchem-071213-020249

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

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