Ting Liu Email & Phone Number

Beijing, China

Saint Paul, Mn

• Organized laboratory course and led student tours• Assisted the instructor with classroom lecture; graded assignments and exams; provided support to students• Conducted research projects to increase the understanding of whole grain use and consumption, and improving whole-wheat flour tortilla quality

Portland, Oregon Area

• Milled and prepared different classes of whole-wheat flour with different particle sizes, and examined the effects of particle size on the flour and tortilla quality attributes• Evaluated the effects of different types and amounts of leavening acids and base, dough temperature and hot-press temperature on whole-wheat tortillas• Developed a new chemical leavening system for whole-wheat tortillas with better opacity• Determined the effects of sprouted whole-wheat flour concentrations (0%, 25%, 50%, 75% and 100%) on both flour and tortillas properties• Evaluated the quality improvement of pan bread products with added whey permeate, and investigated the effects of different suppliers and levels of whey permeate on wheat flour dough and its pan bread products• Assisted in preparing short courses and workshops on wheat products• Conducted wheat and flour analytical testing, i.e. Farinograph, SRC, Mixolab, etc.• Produced and analyzed various wheat products, i.e. tortilla, bread, noodle, cracker, etc.

Saint Louis, Mn

• Examined the use of whole grain foods use in Chinese restaurants by interviewing 30 restaurant managers• Compared plate waste of brown and white rice to assess brown rice consumption among consumers

Ph.D, Food Science, 3.8

Bachelor’S Degree, Food Science And Engineering, 3.6

Activities and Societies: • Thesis research was conducted to improve the processing procedures of ready-to-eat sargassum leisure food.