Project: Beef Versus Plant-Based Burger: How Does Food Structure Alter Lipid Digestion?• Examined the structural differences between ultra-processed plant-based and traditional beef burgers while comparing the in-vitro free fatty acid (FFA) released during simulated digestion using the TIM-1 model. Project: Modulation of Human Gut Microbiota Composition and Metabolites by Beef Versus Plant-Based Burger in the Simulator of the Human Intestinal Microbial Ecosystem… Show more Project: Beef Versus Plant-Based Burger: How Does Food Structure Alter Lipid Digestion?• Examined the structural differences between ultra-processed plant-based and traditional beef burgers while comparing the in-vitro free fatty acid (FFA) released during simulated digestion using the TIM-1 model. Project: Modulation of Human Gut Microbiota Composition and Metabolites by Beef Versus Plant-Based Burger in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)Project: Sliced versus formulated potato chips – Does food structure alter lipid digestion?• Characterized the structural differences between raw and processed potato products (e.g. cooked potato, Lay's chips and Pringles) using optical and confocal microscopy. • Determined how the food structure of processed foods or ultra-processed foods alters digestion compared to whole or minimally processed foods. Show less

Courses:FOOD*2010 Principles of Food Science (Fall 2019, Winter 2021, Summer 2021, Winter 2022)FOOD*3430 Intro to Food Analysis (Fall 2020, Fall 2021)• Completed certificates: EHS Worker Health and Safety Awareness; EHS WHMIS; EHS Laboratory Safety; Accessible Service Provision Completion Certificate; Making Education Accessible Completion Certificate• Monitored the discussion board including the “MATH HELP” section, "ASK YOUR INSTRUCTOR" section and the course email daily… Show more Courses:FOOD*2010 Principles of Food Science (Fall 2019, Winter 2021, Summer 2021, Winter 2022)FOOD*3430 Intro to Food Analysis (Fall 2020, Fall 2021)• Completed certificates: EHS Worker Health and Safety Awareness; EHS WHMIS; EHS Laboratory Safety; Accessible Service Provision Completion Certificate; Making Education Accessible Completion Certificate• Monitored the discussion board including the “MATH HELP” section, "ASK YOUR INSTRUCTOR" section and the course email daily. • Fully understood the course materials and answered students' questions.• Graded assignments within the stipulated time-frame. Show less

Project: Effect of polar lipids in anhydrous milk fat on the properties of the recombined dairy cream• Evaluated the application and concentration of cholesterol, monoglycerides, and diglycerides to develop the recombined cream emulsion made by homogenized whey protein solution and anhydrous milk fat.• Characterized the bulk properties of the recombined cream, i.e., particle size, zeta-potential, and viscoelasticity using the MasterSizer, Zetasizer, and rheometer.• Determined the… Show more Project: Effect of polar lipids in anhydrous milk fat on the properties of the recombined dairy cream• Evaluated the application and concentration of cholesterol, monoglycerides, and diglycerides to develop the recombined cream emulsion made by homogenized whey protein solution and anhydrous milk fat.• Characterized the bulk properties of the recombined cream, i.e., particle size, zeta-potential, and viscoelasticity using the MasterSizer, Zetasizer, and rheometer.• Determined the potential shelf-life of the product by monitoring the creaming rate using a stability analyzer (LUMiFuge).• Determined interfacial tension, dilatational properties, and oscillatory motion of the oil-water interfaces in the recombined cream by the bubble pressure analysis using an automated drop tensiometer (ADT). Show less

• Cooperated with the Ministry of Agriculture (MOA) of People's Republic of China and assisted in organizing governmental charitable public lectures regarding Food Safety.• Assisted in the research involving Agricultural Products Quality and Safety Law.• Collected information on domestic and foreign policies and regulations regarding food safety.

• Applied proper selective media and inspection technic to identify the presence of bacteria and enumerate the level of it in the food products.• Analyzed the results according to national Food Standards.• Conducted routine testing and maintained a clean and sanitary work environment.

Advisor: dr. Keith Warriner• Determined the unit volume of sanitizer required to attain a 5 log CFU reduction of Salmonella inoculated onto different seed types (hemp, flax, chia).• Evaluate different sanitizing solutions (peroxyacetic acid-ethanol, octenidine, lauric arginate) to prevent the growth of Listeria monocytogenes on sliced mushrooms.• Determined the validation of seed decontamination method based on peroxyacetic acid applied at 80 or 200 ppm supports a 5 log… Show more Advisor: dr. Keith Warriner• Determined the unit volume of sanitizer required to attain a 5 log CFU reduction of Salmonella inoculated onto different seed types (hemp, flax, chia).• Evaluate different sanitizing solutions (peroxyacetic acid-ethanol, octenidine, lauric arginate) to prevent the growth of Listeria monocytogenes on sliced mushrooms.• Determined the validation of seed decontamination method based on peroxyacetic acid applied at 80 or 200 ppm supports a 5 log reduction of model pathogens.• Optimized the application and concentration of LEA to reduce the levels and prevent the growth of Listeria monocytogenes on sliced mushrooms stored aerobically at 7 °C. Show less