Jiajia Rao, PhD (she/her/hers)

Associate Professor
North Dakota State University
Fargo, North Dakota, United States

Jiajia Rao received her Ph.D. in the area of food chemistry from the University of Massachusetts, Amherst in 2013. She is currently an Associate Professor of Cereal and Food Science program at the North Dakota State University (NDSU). Her main research areas include improving plant protein functionality, and developing value-added food ingredients derived from oilseed, pulse and cereal crops. Prior to coming to NDSU, Dr. Rao worked for PepsiCo Inc. for 3 years, where she was involved in emulsion technology, protein fortified beverage development. Dr. Rao has published more than 100 peer reviewed articles, and she has secured funding worth over $1.6 million as a PI while working at NDSU since 2016.

Disclosure information not submitted.

Presentation(s):

• Effect of preheating temperature and protein concentration on the properties of thermal-induced hemp protein cold-set and heat-set gels

  Monday, April 29, 2024
  2:00 PM – 2:15 PM EDT

• Effect of preheating temperature and protein concentration on the properties of thermal induced hemp protein cold-set and heat-set gels

  Tuesday, April 30, 2024
  5:00 PM – 6:00 PM EDT