2014-2015 Leadership Introductions
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Officers
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Past-chair: Baninder S. Sroan
(440) 264-2214
[email protected]
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Co-chair: Robin K. Connelly
(314) 659-3505
[email protected]
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Co-chair: Kingsly Ambrose
(785) 532-4091
[email protected]
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Secretary-treasurer: Wu Ge
(973) 503-2337
[email protected]
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Committee Chairs
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Technical Program: Madhuvanti Kale (215) 836-6934
[email protected]
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Awards: Jon M. Faubion
(785) 532-5320
[email protected]
2014-2015 Leadership Introductions
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Rheology Division Co-chair: Dr. Robin K. Connelly
• Senior Research Scientist – Rheologist• Physical Testing Group Lead, DuPont Nutrition & Health
• Protein Solutions Headquarters, St. Louis, MO USA
• I discovered rheology during my undergraduate years at Michigan State while working for Dr. James Steffe. I spent 2 years working with Dr. Juan Menjivar and Dr. Kenneth Hsu at Nabisco in the rheology group, before going on to receive an MS in Chemical Engineering followed by a PhD in Food Science at Rutgers. My PhD under Dr. Jozef Kokini concentrated on the numerical simulation of the flow and mixing in dough mixers using dough like rheological models. I then served as an assistant professor in the Departments of Food Science and Biological Systems Engineering at the
University of Wisconsin-Madison where my research expanded into more areas of mixing simulation, as well as studying the effects of mixing on dough and gluten rheology with and without the presence of bran.
• I joined Solae (now DuPont) in my current position in 2009. In this position, I work on rheological and texture method development and data analysis for measuring the quality and functionality of plant based protein ingredients with an emphasis on soy.
• I have been a member of AACCI and the Rheology Division since 2004. I served on the Professional Development Panel (appointed member 2008-2011) and currently I am serving on the Texture Technologies Award Committee.
2014-2015 Leadership Introductions
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Rheology Division Co-chair: Dr. Kingsly Ambrose
• Assistant Professor – Milling and Grain Processing
• Grain Science and Industry Department
• Kansas State University, Manhattan, KS, USA
• My research, teaching and extension program at K-State focuses on application of particle technology in milling and grain
processing industries. My research interests include i) Milling process automation, ii) Process modeling and simulation, iii) Particulate flow and materials handling, iv) Characterization of cereal grains and their products, and v) Fundamental investigation of grain properties.
• I joined the faculty of the Department of Grain Science and
Industry in January 2012. Born and raised in the southern part of India, he did his BS and MS, in Agricultural Engg., from Tamil Nadu Agricultural University, India. I worked as a Scientist at CIPHET, a premier research institute under the Indian Council of Ag. Research (ICAR) until 2007. I obtained my Ph.D. from Purdue University in 2010. For my Ph.D. dissertation I worked on caking of bulk solids with a focus on dried distillers grains with solubles (DDGS). I have published 40 peer reviewed articles and am co-inventor of one patent.
2014-2015 Leadership Introductions
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Secretary-treasurer: Dr. Wu Ge
• Senior Scientist, Mondelēz International (formerly Kraft Foods). Global Analytical Sciences, East Hanover, NJ, USA
• As a food rheologist at Mondelēz International, Dr. Ge applies understanding in rheology-structure-performance relationships to studying the effects of food ingredients (formulation) as well as processing conditions on the manufacturing performance of various food materials/products to improve production line efficiency. He also evaluates the rheology and other mechanical properties of foods to determine how long they can be stored and how their texture and sensory perception can be changed. His current research focus is on mixing rheology and inline as well as offline techniques to monitor and control dough rheology.
• Prior to joining Kraft Foods, Dr. Ge obtained his PhD degree in Chemical Engineering from The Ohio State University. His PhD studies were focused on the nanostructure, rheology and drag reduction characteristics of drag reducing cationic surfactant solutions.
2014-2015 Leadership Introductions
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Awards Committee: Dr. Jon M. Faubion
• Charles Singleton Professor of Baking Science
• Department of Grain Science
• Kansas State University, Manhattan, KS, USA
• Over his 30+ year career, he has had the sole or shared responsibility for teaching 9 different cereal or food science courses at Texas A&M University, The University of
Minnesota and Kansas State. In 2011, he received the Excellence in Teaching Award from the American Association of Cereal Chemists International. He is the author or coauthor of 82 refereed journal articles, nine book chapters and has advised or co-advised 38 M.S. and Ph.D. students. In addition to teaching and directing cereal science research, he serves as Graduate Program Director and Undergraduate Scholarship Chair for the department. He is a senior editor of Cereal Chemistry and an executive editor of Journal of the Science of Food and Agriculture. He is a past recipient of both the Geddes Lectureship and the Scott-Blair award. Prior to rejoining the department faculty in 2005, he directed the Applied Technology and Sensory Science Groups for the research and development arm of The Schwan Food Company.
2014-2015 Leadership Introductions
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Technical Program Committee:
Dr. Madhuvanti Kale
• Post-doctoral research scientist
• USDA-ARS Eastern regional Research Center in Philadelphia, PA
• In collaboration with Z-Trim Holdings Inc. which is an ingredient company located in Mudelein, IL
• I got my PhD in food science last year from Purdue University where I worked with Dr. Osvaldo
Campanella and Dr. Bruce Hamaker. My background is in hydrocolloid chemistry and rheology. I have worked mainly with arabinoxylan solution and gels in both my doctoral and post-doctoral work, with focus on structure-function relationships of these polymers. I have been a part AACCI since 2009, having attended every annual meeting since then.
