The Novel Ingredient Processing and Utilization Laboratory at the University of Arkansas proudly participated in IFT First 2025, showcasing recent advancements in sustainable protein research and novel food processing technologies.
🎤 Oral Presentations
• Dr. Mahfuzur Rahman presented on:
“Distinction in Rice Proteins: Extraction, Quality, and Product Innovation”
• Dr. Nikitha Modupalli Modupolli presented on:
“Rice Protein Extraction and Modification for Enhanced Bio- and Techno-Functionality: A Nonthermal Approach”
📌 Poster Presentations
• Saydul MD Safwa presented two posters:
– Ultrasound-Assisted Precipitation of Rice Bran Protein to Improve Yield, Functional Properties, and Nutritional Profile
– Developing Biodegradable Films from Rice Processing Byproducts Using Plasma-Activated Water
• Ruslan Mehadi Galib presented poster on:
– Distinctive Properties of Protein from Rice and Rice Milling Byproducts: Insights into Extraction, Quality, and Product Development
• Sukanya Poddar presented poster on:
– Identification of Lipid Oxidation Inhibition Potential of Soy Protein-Derived Peptides: A Varietal and Enzymatic Hydrolysis Approach
We’re grateful for the opportunity to share our work, connect with peers, and be part of a vibrant community advancing the science of food.
IFT First 2025 – Chicago, IL
