Skip to Main Content

Purdue Food Science Welcomes Three New Faculty Members

From plant-based proteins, to foods for health, the food industry continues to evolve and innovate. To keep pace with these advancements, Purdue Food Science welcomed three faculty members to the department for the Fall 2023 semester. Together, these individuals will widen the breadth of expertise found in the department of Food Science and propel us into the future. Meet our new faculty members!
 
thaisa.jpgThaisa Cantu-Jungles
Dr. Cantu-Jungles joins us as a Research Assistant Professor after working for several years as a post-doctoral researcher for the Whistler Center for Carbohydrate Research. Prior to this, she received a bachelor's degree in nutrition from Pontifical Catholic University in Brazil and a master's and Ph.D. in biochemistry at the Federal University of Parana in Brazil. Dr. Cantu-Jungles' research focuses on prebiotic development for gut and whole-body health. Thaisa has found her home in Purdue Food Science, saying, "I am excited to continue my career at Purdue Food Science while contributing to the advancement of the prebiotic field through a Food Science perspective, mentoring the next generation, and translating research into real-world impact."
 
  
 
 
da-chen.jpgDa Chen
Dr. Da Chen began his position as an Assistant Professor of Food Science. His research centers on enhancing the functionality and sustainability of plant and dairy proteins by modifying their structure for expanded food applications, especially high protein foods and plant-based meat. Prior to this position, Dr. Chen served as an Assistant Professor at the University of Idaho. He is enthusiastic about his new role in the Purdue Food Science Department, stating, "I find working in Purdue's Food Science department highly enjoyable because it boasts a multitude of exceptionally skilled faculty members whose expertise spans a wide array of fields. This diversity allows for collaborative opportunities on challenging projects. Additionally, I am deeply impressed by the inclusive, diverse, and supportive work environment within the Food Science Department."
 
 
weicang-wang.jpgWeicang Wang
Dr. Weicang Wang occupies a new position in the foods for health area as Assistant Professor, Foods for Health - Foodomics. Applying lipidomics approaches and multiple cell/animal models, Dr. Wang explores the roles of dietary fatty acids and their bioactive metabolites on gut microbiota and gut health. His research also includes work on nutraceuticals for disease prevention, as well as foodborne risk factors on gut microbes. Dr. Wang joins us from the University of California, Davis, where he worked as a postdoctoral scholar. He is looking forward to his role in the department. "I feel very excited to join the Purdue food science team because it has outstanding faculty members and scientists in food science, especially the "foods for health" field. Additionally, Purdue has a very supportive academic environment and advanced facilities to support innovative ideas."
 
Click here to read more about the new faculty members in the Purdue College of Agriculture.

Featured Stories

Dane Deemer in office.
Behind the Research: Dane Deemer

Many people are involved in the remarkable range of programs, services and facilities that...

Read More
Haley Oliver holding a petri dish while working in lab.
Haley Oliver 2023 Ag Research Award winner

Haley Oliver insists that she’s “dangerous when bored.” Don’t be alarmed....

Read More
Hailey Oliver with pathogen sample.
Dry-surface foodborne pathogens under scrutiny at Purdue

During 2021 and 2022, national news reported on four infants being hospitalized and two dying...

Read More
Dairy aisle of a local grocery store.
Purdue researchers aim to make nutritious foods more accessible for consumers

Between busy work schedules, after school activities and household chores, it can be difficult to...

Read More
Barbara Montemayor Martinez stands next to Hershey-branded car in front of The Hershey Chocolate Company
Cultivating the Future: Barbara Montemayor Martinez

Barbara Montemayor Martinez, a senior in food science with a minor in fermentation sciences, has...

Read More
Cuts of salami and sausage are paired with other items on a charcuterie board.
Practicing food safety during pregnancy doesn’t mean eliminating your favorites, professor explains

Many changes occur for women during pregnancy, including new dietary considerations and intense...

Read More
To Top