From presenting our latest research to connecting with experts across the globe, it was an exciting and enriching experience for our Novel Ingredient Processing and Utilization Laboratory team. We were proud to share our work on rice and pulse processing, protein functionality, fermentation, novel processing technologies and clean label food. From our lab, we presented…Continue Reading AOCS Annual Meeting in Portland!
A huge congratulations to our lab members saydul md safwa 🇧🇩 and Ruslan Mehadi Galib for winning 1st and 2nd place, respectively, in the Master’s Category at the Ozark IFT Research Competition and Networking Event!Their impactful 3-minute presentations highlighted the innovative work being carried out at the Novel Ingredient Processing and Utilization Laboratory, and we…Continue Reading 2025 Ozark IFT Research Competition!
We are pleased to share that our master’s students, Ruslan Mehadi Galib and saydul md safwa , presented their research at the Ag Poster Networking Event at the University of Arkansas. They presented our lab research on “Enhancing rice bran protein functional properties using atmospheric cold plasma” and “Studying the attributes of Arkansas rice to develop plant-based food products”. Congratulations…Continue Reading Ag Poster Networking Event
Plant-based protein market is growing rapidly. A very interesting article, “Big Food Gets Jacked: How Protein Mania Took Over the American Grocery Store,” by New York Magazine, a highly regarded publication known for reporting on trends, industry insights, and award-winning food writing. The article provides insights into the plant-based protein industry and how people think…Continue Reading How Protein Mania Took Over the Grocery Store