Translational Food Chem Lab

Translational Food Chem. Lab was established in August 2023 with a main focus on food proteins, especially plant and dairy protein. The mission of the lab is to precisely modify protein structure using processing, bioprocessing and novel extraction technology to enhance its functionality for expanded food and material applications, such as plant-based meat analog, edible protein gels and cellular scaffold. The lab also investigates the structure-function correlation of food proteins at molecular level by combination of cutting-edge techniques, including rheometry, microscopy, spectroscopy and scattering. The ultimate goal of the lab is to enhance the sustainability, functionality and bioavailability of food proteins. 

Contact Us

Dr.  Da Chen

Nelson Hall 2171                       
745 Agriculture Mall Drive          
West Lafayette, IN 47907

Email: chen3370@purdue.edu          
Phone: 765-496-4299

top research

top research

Photographs of fat-free cream cheese
Plant-protein based fat replacer

We have developed a pea protein-based fat replacer using a green approach with less heat requirement compared to traditional method. The fat replacer works efficiently to lubricate fat-free cream cheese. The work has been published in Food...

FEATURED RESEARCH

Plant-based meat analog
Plant-based meat analog

Plant-based meat analog provide desirable texture and nutrition, but its production requires...

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protein beverage
High clarity protein beverage

Due to the increased pace of lifestyle and the public's awareness of healthy diet. The...

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High-protein gel
Soft high-protein gels

Protein gel is one of the main food matrices that provides texture and carriers for nutrients....

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Protein shakes
Low viscosity high protein shakes

High protein system (20%) commonly exhibit high viscosity and bring negative effects on the...

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Lab members

Da Chen

Da Chen

Food Science
Principal investigator
7654964299
Da Chen established the Translational Food Chemistry Laboratory in August 2023. Prior to join Purdue Food Science, he was an assistant professor in University of Idaho, Moscow. Before being an faculty, Da previously worked as a postdoctoral researcher at the Ohio State University and Purdue University. Prior coming to US, Da spent a few years in Auckland, New Zealand for his PhD in the University of Auckland. He obtained his Master and Bachelors' degree in China. Da's research focuses on enhancing the functionality and sustainability of plant and dairy proteins by modifying their structure for expanded food applications. Outside of research, Da is also passionate about outdoor activities like fishing and hiking. 
Google Scholar
Dylan Limit

Dylan Limit

Food Science
Master student

Dylan Limit joins the group from the University of Idaho, where he was a master's student. He earned his bachelor's degree from the Oregon State University. His research interest mainly lies in modifying proteins (dairy and plant) to enhance their functionality. His applications aim to improve processing efficiency, optimize food application attributes, and address nutrient and health-related concerns. In his spare time, Dylan enjoys spending time with his family and training for powerlifting. 

google scholar
Uzma Siddiqui

Uzma Siddiqui

Food Science
Master student
Uzma Siddiqui joins the group from the University of Idaho, where she was a graduate student. Before coming to US, Uzma got her master's degree in Food Science and Technology in Bundelkhand University in India. Her research is mainly on thermal mechanical treatment on the effects of rheological properties of high protein system, and novel extraction method to enhance the yield and functionality of plant proteins. Outside of work, Uzma likes to spend time with family and cooking. 
Google Scholar

Current Openings

If you are interested in a graduate study or undergraduate research in Translational Food Chemistry Lab, please feel free to contact Dr. Chen to discuss opportunities.