AAMU Ph.D. Candidates Competed Against Students from Around the World

Three AAMU graduate students placed first, second and third in the recent 2023 Institute of Food Technologists (IFT) Division Oral Competitions. Karthik Medabalimi, a Ph.D. candidate in Nutritional Biochemistry from Hyderabad, India, came in first place in the Nutrition Division for his work to enhance the shelf life of curry leaves.

“My research focused on the effect of processing on different antioxidant activities and carbohydrate & lipid metabolizing enzyme inhibition of M. Koneigii (Curry Leaves) extracts. This study was used to determine the optimum temperature conditions for the drying process of curry leaves to enhance their shelf life.”

Varsha Chowdary Anche, a Ph.D. candidate in Food Science with Emphasis in Food Biotechnology from Andhra Pradesh, India, placed second in the Food Biotechnology Division for her work to improve polyunsaturated fatty acids (PUFA) in the food industry.

“I worked to identify and understand the role of genes regulating the triacylglycerol accumulation in the oleaginous yeast, Y. lipolytica. The findings of this research may improve the production of PUFAs for the food industry by increasing the yields of the bioprocess.”

Aaron Dudley, a Ph.D. candidate in Food Science with Emphasis in Food Safety and Processing from Flint, Michigan, placed third in the Food Engineering Division for his work to increase food safety in the supply chain by combining phytochemicals and nanotechnology.

“My research is centered around the development and fabrication of an electrospun nanofiber that is encapsulated with extracted hemp phytochemicals (plant chemicals) that were locally sourced from the Winfred Thomas Agricultural Research Station to be used as an antimicrobial film to reduce foodborne pathogens (Listeria monocytogenes, E.coli O157:H7, and Salmonella enterica) in packaged chicken breast meat.”

All three say they are thrilled to win and represent AAMU.

“At the outset of my Ph.D. journey, winning in the IFT oral competition was one of my goals, and to experience all my hard work, focus, and determination payoff was exhilarating and helps me to remain focused and dedicated to my work,” says Dudley.

“Honing my skills and pushing the boundaries helped me be among the top three finalists and represent AAMU globally. This affirms that we will continue to soar to new heights,” says Anche.

“Winning first place was a proud and exciting moment for me. The prestigious IFT competition brings together experts in food science, so winning this award increases my dedication as well as focus toward extending my research work and its potential use to benefit humans,” adds Medabalimi.

"Our graduate students at AAMU are trained and mentored by their advisors and are able to make award winning presentations at the national level competing against the large PWIs,” says Food and Animal Sciences Chair and Professor Dr. Martha Verghese.

“The graduate students in the department, especially in the area of Nutritional Biochemistry-Karthik Medabalmi (PI/Advisor-Dr. Verghese) have been winning national awards (IFT and others) annually since 2001," adds Verghese. "This is the first time an award was received in the area of Food Process Engineering-Aaron Dudley (PI/Advisor-Dr. Kassama) and the second time in Food Biotechnology-Varsha Anche (PI/Advisor-Dr. Fakas),” 

More: https://www.ift.org/news-and-publications/digital-exclusives/ift-first-23-division-competition-winners