Cereal Quality Lab Home | Lab Members | News | Publications | Food Science & Cereal Quality
Toyosi is from Ibadan, Oyo State Nigeria. He obtained a Bachelor of Technology degree in Food Science from Ladoke Akintola University of Technology Ogbomoso, Nigeria in 2015 and a MS in Food Science and Technology from Cape Peninsula University of Technology, Western Cape, South Africa in 2021. He is currently a PhD student and Research Assistant under Dr. Joseph Awika. His research goal is to understand the mechanism of stability and interaction of 3-Deoxyanthocyanins polysaccharide complexes with polymeric tannins.
Chen is from Handan, China. She earned her B.S. in Food Quality and Safety from Northeast Agricultural University in 2017 and her M.S. in Food Science from Zhejiang University in 2020. She is currently a Ph.D. student in Food Science and Technology under Dr. Joseph Awika. Her research focuses on Proanthocyanidins and pulse protein interactions and their effect on protein functionality.
Gabrielle is from Dallas, TX and graduated from Texas Woman’s University in 2020 with a B.S. in Chemistry and a B.S. in Food and Nutrition in Business and Industry. She is now a Research Assistant and PhD student under Dr. Joseph Awika. She studies starch-protein interactions in sorghum and their effect on functionality and product outcomes, with the goal of expanding the use of sustainable grains
Katherine is from Appleton, Wisconsin. She earned her B.S. in Clinical Laboratory Science from the University of Wisconsin – La Crosse in 2018. She is currently working on her Master of Science in Food Science and Technology under Dr. Joseph Awika. Her research focused on 3-deoxyanthocyanins from sorghum and their application as a natural food colorant.
Suleiman is from Shimasiyah Town, Saudi Arabia. He earned his B.S. in Food Science and Human Nutrition from Qassim University in 2011 and his MS Food Science and Technology from TAMU in 2018. He is currently working toward his doctoral degree in Food Science and Technology under Dr. Joseph Awika.
Fariha is from Pakistan. She earned her bachelor’s degree from University of Agriculture, Pakistan, 2014, her M.S in Food and Nutrition in 2016 under Dr. Frank Hons, and is currently a Ph.D. candidate in Food Science and Technology under the supervision of Dr. Joseph Awika and Dr. Mian Riaz. Her M.S. research on antioxidant potential of seeds for use in herbal products is focused on the determination of hypoglycemic impact of Nigella sativa and Trachyspermum ammi in diabetic patients.
Cyprian is from Nairobi, Kenya. He earned his B.S. in Food Science and Technology, 2015 and MS Food Science from Egerton University (Kenya) in 2019 under Dr. Joseph Anyango.
He is currently working toward his doctoral degree in Food Science and Technology under Dr. Joseph Awika. His research is focused on understanding the effect of polyphenol on Maillard reaction products formation in whole grain based products, with the goal of improving the acceptability of whole/fortified whole grain based products