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Department of Food Science > profile
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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, L. J., & Campanella, O. (2009). 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

Ghorab, M. K., Marrs, K. N., Taylor, L. S., & Mauer, L. J. (in press). Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chemistry.

Li, N., Ferruzzi, M. G., Taylor, L. S., & Mauer, L. J. (2013). Color and chemical stability of tea polyphenol (-)-epi-gallocatechin-3-gallate in solution and solid states. Food Research International, 53, 909-921.

Lipasek, R., Li, N., Taylor, L. S., & Mauer, L. J. (in press). Effect of temperature and initial moisture content on the chemical stability and color change of various forms of vitamin C. International Journal of Food Properties.

West, M., & Mauer, L. J. (2013). Chemical and color stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. Journal of Agricultural and Food Chemistry, 61(17), 4169-4179.

Wegiel, L. A., Mauer, L. J., Edgar, K. J., & Taylor, L. S. (2013). Crystallization of amorphous solid dispersions of resveratrol during preparation and storage – Impact of different polymers. Journal of Pharmaceutical Sciences, 102(1), 171-184.

Wegiel, L. A., Mauer, L. J., Edgar, K. J., & Taylor, L. S. (in press). Mid-infrared spectroscopy as a polymer selection tool for formulating amorphous solid dispersions. Journal of Pharmacy and Pharmacology.

Wegiel, L. A., Zhao, Y., Mauer, L. J., Edgar, K. J., & Taylor, L. S. (in press). Curcumin amorphous solid dispersions: the role of intra and intermolecular bonding on physical stability. Pharmaceutical Development and Technology.

Ghorab, M. K., Toth, S. J., Simpson, G. J., Mauer, L. J., & Taylor, L. S. (in press). Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures.. Pharmaceutical Development and Technology..

Mura, S., Greppil, G., Marongiu, M. L., Roggero, P. R., Ranindranath, S. P., Mauer, L. J., . . . Irudayaraj, J. (2012). FTIR nanobiosensors for Escherichia coli detection. Beilstein Journal of Nanotechnology, 3, 485-492.

Davis, R., Paoli, G., & Mauer, L. J. (2012). Evaluation of Fourier transform infrared (FT-IR) spectroscopy and chemometrics as a rapid approach for subtyping E. coli O157:H7 isolates. Food Microbiology, 31, 181-190.