Chong Teng

PhD candidate

Education:
M.S. Food Engineering, Shanghai Jiao Tong University, Shanghai, China
M.S. Bio-health Engineering, L’École des mines d’Albi-Carmaux, Albi, France
B.S. Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
Research focus: rheology, plant-based meat analog, plant protein, polysaccharide, fat analog
Email address: teng dot 165 at osu dot edu
LinkedIn

Shengyue Shan

PhD candidate

Education:
M.S. Food Science and Technology, The Ohio State Univeristy, Columbus, OH
B.E. Food Science and Engineering, Sichuan Univeristy, Chengdu, China
Research focus: Scientific computation, rheology, wheat gluten and its substitutes
Email: shan dot 131 at osu dot edu
LinkedIn | ResearchGate

Dila Donmez

PhD candidate

Education:
M.S. Chemical Engineering, Middle East Technical University, Ankara, Turkey 
B.S. Chemical Engineering, Middle East Technical University, Ankara, Turkey 
Research focus: Encapsulation of PUFAs, Maillard Reaction, reactive-extrusion, emulsions, multiphase mixing
Email: donmez dot 5 at osu at edu
LinkedIn | ResearchGate

Dan Zhang

PhD student

Education:
M.S. Food science and Technology, Shanghai Jiao Tong University, Shanghai, China
B.S. Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Research focus: Rheology, plant proteins, polysaccharides
Email: zhang dot 11473 dot osu dot edu
LinkedIn

Ana Maria Velasquez Giraldo

PhD candidate

Education:
Master of Public Policy and Administration, Food Science Specialization, University of Massachusetts, Amherst, MA
B.S. Agro-industrial Engineering, Universidad Pontificia Bolivariana, Medellín, Colombia
Research focus: Plant-based meat, extrusion, mechanical properties, food processing
Email: velasquezgiraldo dot 1 at osu dot edu

Chih-Chun (Ariel) Kuo

PhD student

Education:
M.S. in Food Science and Technology, Iowa State University, Ames, Iowa
B.S. in Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan
Research focus: 3D printing, rheology, probiotics, fermentation, meat byproducts
Email: kuo dot 283 at osu dot edu

Hrithik Shetty

PhD student

Education:
B.Tech in Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
Research focus: Glass transition modeling, moisture sorption modeling, water mobility using NMR, stickiness in vegetable mixes
Email: shetty dot 114 at osu dot edu, hrithik dot shetty25 at gmail dot com (personal)
LinkedIn

Veeramani Karuppuchamy

PhD student

Education:
M.S. Food Science and Technology, The Ohio State University, Columbus, OH, USA
M.S. Agricultural and Biosystems Engineering, South Dakota State University, Brookings, SD, USA
B.Tech. Agricultural Engineering, TamilNadu Agricultural University, TamilNadu, India
Research focus: Twin-screw extrusion, meat analogues, extruded snacks, rheology, valorization
Email: Karuppuchamy dot 1 at osu dot edu

Dr. Bhavesh Patel

Research scientist/Lab manager

Education:
Ph.D. Food Science, Pennsylvania State University, State College, PA
M.S. Food Technology, Central Food Technological Research Institute (CFTRI), Mysore, India
B.S. Dairy Technology, Gujarat Agricultural University, Anand, India
Expertise: Structures, thermal and physical properties of starches and polysaccharides
Email: patel dot 4153 at osu dot edu

Dr. Patel supports the Campanella research group in maintaining the rheometer and DSC instruments in the lab and as a part of industry outreach rheological/thermal testing services to support researchers in industries. His prior work experience includes working on various industrial research projects (General Foods, Nestle, PepsiCo, McCain Foods, etc.) at Whistler Center of Carbohydrate Research.