Tadesse Teferra participated in the U.S. Borlaug Fellows in Global Food Security program at Purdue University. The Global Food Security program is an annual, two- week course organized by the Borlaug Summer Institute. This was the seventh year for the program, which was attended by 40 graduate students from various land grant universities across the U.S.
Shreeya Ravisankar began a 6-month internship at Kellogg’s in Battle Creek MI.
Audrey Girard and Taehoon Kim received their doctoral degrees in Food Science and Technology from Texas A&M. Audrey accepted an Associate Research Scientist position in the TAMU Department of Soil and Crop Sciences and will continue working in the Cereal Quality Lab. Taehoon is actively pursuing employment in the food industry.
Dr. Joseph Awika and Tedesse Teferra participated in the Sorghum in the 21st Century – Food, Feed and Fuel in a Rapidly Changing World conference in Cape Town, South Africa.
As a member of the Texas A&M College Bowl Team, Katie Duke placed first in the South Central Region IFTSA College Bowl competition. https”//nfs.tamu.edu/2018/04/17/first-place-at-2018-south-central-regional-ift-college-bowl/
Shreeya Ravisankar and Tadesse earned 1st and 3rd, respectively, for their oral presentations at the NFSSC Nutrition Symposium. The title of Shreeya’s presentation was “Mechanisms for strong synergistic anti-inflammatory action of cereal-pulse flavonoid combinations in Caco-2 nomolayer model” and Tadesse presented “Field Emission Scanning Electron Microscopy (FE-SEM) as a new method to characterize sorghum endosperm with highly digestible Kafirin protein mutation”.
Julia Bransen and Tadesse Teferra received the Lloyd and Maxine Rooney Fellowship for student Travel 2018-19.
Tadesse Teferra place 2nd in the Graduate Agriculture and Life Sciences category at the 21st annual Student Research Week (March 19-23, 2018) at Texas A&M University and won the Sigma XI STEM award, Universtiy-wide graduate category. The title of the poster was “Field emission – scanning electron microscopy (FE-SEM) as a method of screening sorghum lines with highly digestible protein mutation.”
Katie Duke (MS student) and Suleiman Althawab (Ph.D. student) joined the Cereal Quality Lab.
Derrick Amoako graduated from Texas A&M with a Ph.D. in Food Science and Technology. He has been employed at Frito Lay in Plano, TX since October, 2017, as a Senior R&D Scientist.
Shreeya Ravisankar, left, took top honors in the 9th Annual Best Student Research Paper Competition at the 2017 American Association of Cereal Chemists International (AACCI) annual meeting which was held October 8-11 in San Diego, CA. Shreeya won with her oral presentation titled “Mechanisms for strong synergistic anti-inflammatory action of cereal-pulse flavonoid combinations in Caco-2 monolayer model”.
The Texas A&M Product Development team, right, took 1st place in the 2017 AACCI Student Product Development Comptition with their gluten-free, whole grain muffin pre-mix, PulCe Muffins. Members of the team are (left to right): Celeste Totten, senior Food Science student; Tadessa Teferra, PhD student in Food Science under the supervision of Dr. Joseph Awika; and Shreeya Ravisankar, PhD student in Food Science under Dr. Awika.