Engineering Sciences, Biological Sciences
I’m currently working on...
澳客网比分直播手机版 www.2v4ox.com.cn A project related to fermentation-derived biopolymers. I’m finding this project particularly interesting because the microorganisms we are using for the fermentation are very resourceful and “temperamental”, which has taught me how much we still don’t know about high-viscosity fermentation. Working on this project has made me respect the wonder of nature even more.
The aspect of my work that excites and inspires me the most is...
The constant problem solving and innovation opportunities that the work presents. This is really what keeps me energized. Being able to learn from the problem-solving process – along with the commercialization process and purchase orders that follow – makes me happy and gives me a feeling of accomplishment. I find it very inspiring to work with a diverse group of intelligent people who are not only hungry for knowledge but also committed to making a difference every day.
The breakthrough I would most like to see made in my field is...
The development of a new way of fermentation that would overcome the mass-transfer barriers and limitations that are inherent in high-viscosity fermentation of biopolymers.
Key areas of expertise:
- Hydrocolloid chemistry
- Structure-function relationship of a broad range of gums and stabilizers, including:
- Gellan gum
- Xanthan gum
- Food and beverage application development
- Physical test method development (emphasis on rheology)
- M.Sc. and Ph.D., Food Science, The Pennsylvania State University (USA)