NDSU graduate students receive awards at food conference

NDSU graduate students receive awards at food conference


Three NDSU graduate students received awards at the Global Institute of Food Security and International Agriculture 5th annual NDSU Conference on Food for Health in Fargo, July 7-10.

All four previous conferences also were held in Fargo.

Students receiving awards for the Student Poster Presentation Competition were Jing Wan and Ramnarain Ramakrishna, who tied for first place, and Pradeepika Chintha, who placed second.

Wan’s presentation is “Enhancement of Antifungal and Mycotoxin Inhibitory Activities of Food-Grade Thyme Oil Nanoemulsions with Natural Emulsifiers,” and she is advised by Jiajia Rao, assistant professor of food chemistry and ingredient technology. Ramakrishna’s presentation is titled “Evaluation of Antioxidant, Anti-Hyperglycemic and Probiotic Potential of Kefir-Fermented Germinated Barley Flour Using In-Vitro Methods” and Chintha’s presentation is titled “Biotransformation of Sweet Potato Bioactives Using Lactic Acid Bacteria for Health Benefits.” Ramakrishna and Chintha are advised by Kalidas Shetty, associate vice president for international partnerships and collaborations and professor of plant metabolism and food security.

The annual conference is presented to build long-term partnerships between academia, industry, Extension personnel and local growers to address current global food security and public health issues. The 2019 conference focused on these issues as well as production and export of value-added commodities grown in the Northern Plains of the United States and was attended by food scientists from Costa Rica, China, India, Kenya, Tunisia and the United States.

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