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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

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

Christina, B., Taylor, L. S., & Mauer, L. J. (2015). Physical stability of L-ascorbic acid amorphous solid dispersions indifferent polymers: A study of polymer crystallization inhibitorproperties. Food Research international, 76(3), 867-877. doi:10.1016/j.foodres.2015.08.009

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

Taylor, L. S., & Mauer, L. J. (2018). Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose. Journal of Food Science, 83(11), 2827-2839. doi:10.1111/1750-3841.14357

Mauer, L. J. (2018). Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution. Food Research International, 112, 443-456. doi:10.1016/j.foodres.2018.06.056

Allan, M. C., & Rajwa, B. P. (2018). Effects of sugars and sugar alcohols on the gelatinization temperature of wheat starch. Food Hydrocolloids, 84, 593-607.

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

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

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