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Etsehiwot Gebreselassie Defends Cereal Science M.S. Thesis

Etsehiwot Gebreselassie defended her Cereal Science M.S thesis, Composition and Stability of Phytochemicals during Food Processing, on Tuesday, December 2, 2014 in Harris Hall at North Dakota State University in Fargo, ND.
Etsehiwot Gebreselassie Defends Cereal Science M.S. Thesis

Etsehiwot Gebreselassie (right) with adviser Dr. Clifford Hall

Etsehiwot Gebreselassie defended her Cereal Science M.S. research on December 2, 2014. Her thesis is titled Composition and Stability of Phytochemicals during Food Processing. Her research focused on studying the stability of important nutrients, such as lignans, during different types of food processing techniques, including malting and fermentation.

She chose NDSU due to its strong partnership with industry, reputable faculty, and well-established research facilities. She also believes that the Department of Plant Sciences exudes a strong sense of community, making it easy for new students to build friendships.

Gegreselassie has accepted an internship with Nu Life Market in Kansas and would like to continue work in cereal/food related research and quality projects.

Gebreselassie’s adviser was Dr. Clifford Hall. Dr. Senay Simsek, Dr. Paul Schwarz, and Dr. Julie Garden-Robinson were on her graduate committee.

Source: Etsehiwot Gebreselassie (contact Dr. Clifford Hall, 701-231-6359, clifford.hall@ndsu.edu)
Author: Shannon Ueker, 701-231-7971, shannon.ueker@ndsu.edu
Editor: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu

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