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
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...
Lab members
Da Chen
Dylan Limit
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.
Uzma Siddiqui
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.