Presently at Dr. Mitra’s food engineering laboratory, students are researching extrusion food processing; drying of agricultural crops; extraction and isolation of bioactive functional ingredients; 3D food printing for plant-based meat development; use of food processing novel technologies for the quantifying and controlling of physicochemical properties, rheology and texture of foods for extending shelf-life of the products; and green food packaging solutions.
“The primary goal of research is to advance the knowledge, and the primary goal of teaching is to develop and enhance abilities of students. As a faculty, I think research and teaching should be performed simultaneously for enhancing teaching by utilizing the updated knowledge,” said Dr. Mitra.
“I am really thankful for the research grant supports of UW-Stout Faculty Research Initiative (FRI) grant, Evelyn Van Donk Steenbock Endowed Chair grant, Wisys Spark grant, Maybelle Ranney Price Professorship grant, UW-Stout Discovery Center Research Fellow grant, Classroom and Lab Modernization grant and some Wisconsin’s food industry supports such as brewer’s spent grains donated by the Jacob Leinenkugel Brewing Company and cranberry pomaces donated by the Cranberry Partners /Cranberry Network LLC,” said Dr. Mitra.
Sadhana Thokachichu, who graduated on May 6 with a master’s in food science and technology, received the 2023 Outstanding Graduate Researcher Award for her research and scholarly/artistic activities. She gave an oral presentation and presented a poster on her master’s thesis research at Research Day. She won the WiSys People’s Choice Quick Pitch at UW-Stout on May 2. She also received a 2023 Cooperative Education and Internship Program Student of the Year Award.