Ann G. Wylie dissertation Fellowship awardees (left to right): Samnhita Raychaudhuri, Edmund Benefo and Xiaoxue Jia
The department of Nutrition and Food Science is proud to congratulate our three PhD candidates Edmund Benefo (Advisor: Abani Pradhan), Samnhita Raychaudhuri (Dr. Diana Obanda) and Xiaoxue Jia (Advisor: Dr. Qin Wang) for winning the prestigious Ann G. Wylie dissertation Fellowship from the Graduate School of University of Maryland. The semester-long fellowship carries a $15,000 stipend, a candidacy tuition award, and a credit for mandatory fees associated with enrollment.
Edmund’s research aims to develop risk models that can guide a safer food supply. Specifically, he uses machine learning to analyze genes that underlie the survival and persistence of pathogenic bacteria like Salmonella in food processing environments and develop models that can predict Salmonella behavior.
Xiaoxue’s research pioneers an eco-friendly method to extract chitin nanocrystals (ChNCs) from discarded marine by-products, addressing economic and environmental concerns simultaneously. These ChNCs offer diverse applications, from enhancing nutrient delivery in food to detecting freshness and tackling water pollution. This innovative approach drives sustainability, shaping the future of food production and agriculture worldwide.
Samnhita’s research explores how the vegetable kale protects against Proinflammatory lipopolysaccharide (P-LPS) formation by changing gut bacteria, preventing P-LPS from entering the blood by strengthening the gut barrier, and deactivating P-LPS that could enter circulation. P-LPS is a strong trigger for our body's natural defense system. It can cause or worsen many diseases and affect how our gut bacteria influence our health. Overall, this study emphasizes kale's role in attenuating P-LPS-induced inflammation, thus underscoring its importance as a functional food.
Go Terps!
