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Senay Simsek

Department of Food Sciences 

  • Department Head
765.494.8257
Nelson Hall of Food Science (NLSN) Room 2203
745 Agriculture Mall Dr.
West Lafayette, IN 47907

 General Information

Dr. Simsek joined the faculty at Purdue University and the Department of Food Science on July 1, 2021 and serves as the Head of the Department of Food Science. Her research focuses on the integration of cereal quality with the structure-function relationships of carbohydrates; expanding utilization of grain derived and carbohydrate functional ingredients in the baking industry, and value-adding strategies for cereal and legume by-products; and the investigation of carbohydrates and fiber components of grains and legumes to increase utilization while finding new and innovative applications for carbohydrates in the food industry.

Education

PhD, Food Science, Purdue University, USA

MS, Biochemistry, Gebze Technical University, Turkey

BS, Chemistry, Bulent Ecevit University, Turkey

Research

Structure function relationships of carbohydrates

Cereal chemistry and quality

Utilization of grain derived functional ingredients in the baking industry

Value adding strategies for cereal and legume byproducts

Affiliations

Purdue University Whistler Center for Carbohydrate Research

Current Research Lab Members:

Kristin Whitney, Senior Research Associate

Awards & Honors

2020 NC-213 Andersons Cereals and Oilseeds Award of Excellence from the NC-213 U.S. Quality Grains Research Consortium.

2019 Eugene R. Dahl Excellence in Research Award from the NDSU College of Agriculture, Food Systems and Natural Resources, and the

2019 AACC-I Excellence in Teaching Award from Cereals & Grains Association

2013 Bert L. D'Appolonia Cereal Science and Tech. of Wheat Endowed Professor, NDSU

2013 AACC-I Young Scientist Research Award from the American Association of Cereal Chemists-International

2011 Yaggie/Larson Excellence in Research Award, from NDSU, College of Agriculture, Food Systems and Natural Resources

2011 Early-in Career Award of Excellence, from NC213 Andersons Cereal and Oil Seeds

Selected Publications

Kulathunga, J., Reuhs, B. L., Zwinger, S., & Simsek, S. (2021). Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat. Foods, 10(4), 761.

Nishitsuji, Y., Whitney, K., Nakamura, K., Hayakawa, K., & Simsek, S. (2020). Changes in structure and solubility of wheat arabinoxylan during the breadmaking process. Food Hydrocolloids, 109, 106129.

Snelling, J., Malekmohammadi, S., Bergholz, T. M., Ohm, J., & Simsek, S. (2020). Effect of vacuum steam treatment of hard red spring wheat on flour quality and reduction of Escherichia coli O121 and salmonella enteritidis PT 30. Journal of Food Protection, 83(5), 836-843.

Simsek, T., Rasulev, B., Mayer, C., & Simsek, S. (2020). Preparation and characterization of inclusion complexes of β-cyclodextrin and phenolics from wheat bran by combination of experimental and computational techniques. Molecules, 25(18), 4275.

Anderson, C., & Simsek, S. (2019). How do arabinoxylan films interact with water and soil?. Foods, 8(6), 213.

Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B. L., & Hamaker, B. R. (2007). Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food chemistry, 55(11), 4540-4547.

Mendis, M., & Simsek, S. (2014). Arabinoxylans and human health. Food Hydrocolloids, 42, 239-243.

Mendis, Mihiri, Estelle Leclerc, and Senay Simsek. "Arabinoxylans, gut microbiota and immunity." Carbohydrate polymers 139 (2016): 159-166.


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

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