Broadcast Date: Tuesday, October 1, 2024 | 11:00am - 12:00pm Central
View On-Demand Webinar
Please note that this webinar is available on-demand to members only. Not a member? Join now to connect with the cereal grain science community
See New Research from Emerging Scientists
This free member-exclusive virtual event is a chance to chat with fellow members about your work, share challenges, and learn about opportunities available through Cereals & Grains Association.
This session will also feature student presentations from up-and-coming contributors in our field. We'll hear from two students in the University of Arkansas Rice Processing Program:
| Faith Ouma will present "A New Way to Meet Consumer Appetite and Convenience for Rice through Instantization." Faith Ouma is currently a graduate student at the University of Arkansas, pursuing a PhD in Food Science. She received her B.Sc. in Biochemistry from Chuka University, Kenya, in 2020. Shortly after graduating, she worked as a lab technician volunteer at the Kenya Agricultural Livestock Research Organization for four months. In 2021, she relocated to the United States to begin her master’s program in Food Science at the University of Arkansas. With a background in developing remedial strategies for aflatoxin control in rice, her current research focuses on enhancing the convenience and nutritional value of rice-based food and products. |
| Christabel Tachie will present "Engineering Functional Alternative Proteins from Rice Milling Byproducts in Insect Diets." Christabel Tachie is a PhD student in the Department of Food Science at the University of Arkansas. Originally from Ghana, she completed her bachelor's degree in food science and technology at Kwame Nkrumah University of Science and Technology (KNUST). After her undergraduate studies, she worked as a Quality Control Officer at Twellium Industrial Company, a prominent manufacturer of beverages, biscuits, and confectionery products. Christabel later earned her master’s degree in food science and biotechnology from Delaware State University. Her PhD research focuses on engineering high-value food ingredients from insects reared on feed supplemented with by-products from rice milling. |
| Griffiths Atgungulu will moderate our discussion. Griffiths Atungulu, Associate Professor & Ag Engineer, Grain Processing and Post-Harvest System Engineering & Director University of Arkansas Rice Processing Program, has worked on various aspects of biological and agricultural engineering, especially as related to food processing and post-harvest systems engineering. At present, he directs a research, teaching and outreach program that is focused on engineering and optimization of classical and innovative processing technologies to secure grain processing-efficiency, automated quality monitoring and processing control, improved quality and shelf-life, and mitigation of mycotoxin formation. Rice research spans the areas of drying, chilling, aeration, milling, storage and value-added processing. Research conducted utilize lab-and field-based experiments, computerized mathematical modeling, and simulations tools to generate results and conclusions that advance science and positively impact the food, feed and pet-food industries. |
Whether you've just joined Cereals & Grains Association, or are a long-time member looking for new connections, this event is your opportunity to grow your network and connect with your community.
We look forward to meeting you at this casual and fun virtual event!
