Research Area:

Utilization of Apple and Grape Pomace for the Production of Nutritionally Improved Second-generation and Third-generation Snacks by using Supercritical Fluid Extrusion

Previous Affiliation:

2015-2019       Ph.D. in Food Science

Huazhong Agricultural University Wuhan, China

2013-2015       M.Sc. (Hons.) Food Science

University of Agriculture, Faisalabad, Pakistan

E-mail: ai224@cornell.edu

Previous Affiliation:

E-Mail: eh726@cornell.edu

Research Areas:

– Development of a novel method for drying of liquid foods.

– Value added and nutritionally superior extruded foods from agricultural waste stream.

– Nutritionally improved baby puffs using supercritical fluid extrusion

Previous Affiliation:

2018-2022                 Ph.D. in Food Science

Alabama A & M University, Alabama, USA

2009-2010                 M.S. Nutrition and Food Science

University of Dhaka, Dhaka, Bangladesh

2005-2009                 B.S. (Hons.) Nutrition and Food Science

University of Dhaka, Dhaka, Bangladesh

E-mail: ma989@cornell.edu 

Research Areas:

Supercritical Fluid Extrusion, Novel Ice Cream Production Methods, Handy Technical and Research Support.

Previous Affiliation:

B.A. Mathematics, Central Missouri State University

E-mail: am40@cornell.edu

Post Doc

Research Areas:

Supercritical Fluids

Previous Affiliation:

Faculty of Food Engineering -UNICAMP

E-mail: jcj74@cornell.edu

Research Areas:

Lactose hydrolyzed skim milk concentrate for the use of supercritical fluid extrusion

Previous Affiliation:

B.S. Nutrition & Dietetics, University of Pittsburgh

E-mail: jau25@cornell.edu

Research Areas:

Supercritical Fluid Extrusion (SCFX) for improving the functional and sensory properties of pulse-based ingredients for meat analogue applications.

Previous Affiliation:

• M.Sc. in Food Science, Ferdowsi University of Mashhad, Iran (2016-2018)
• B.Sc. in Food Science, Isfahan University of Technology, Iran (2011-2015)

E-mail: ah836@cornell.edu