August 25, 2016

On July 13, 2016 Kueh Fei Fernandez defended her Cereal Science M.S. Degree research titled Glutograph: A Simple Rheometer to Measure Quality of Cooked Pasta. The purpose of her research was to determine whether a Glutograph is suitable equipment to analyze texture of cooked pasta, as compared to the commonly used equipment, a Texture Analyzer.

Fernandez completed a B.S. in Food Science at North Dakota State University and decided to continue her studies because she liked the environment, faculty and peers. She also appreciates the diverse culture and an abundance of social and recreational activities for students.

Fernandez interned at the North Dakota State Mill and participated in the Food Science/Food Safety Club and the International Student Association. She received several scholarships including the Rahr Malting Scholarship; the NDSU Junior/Senior International Undergraduate Base Tuition Rate Scholarship; the Leon and Nettie Mason Family Scholarship; and the NDSU Academic and Cultural Sharing Scholarship.

She looks forward to using everything she learned at NDSU working in the food industry.

Fernandez was advised by Dr. Frank Manthey; Dr. Clifford Hall and Dr. Dennis Wiesenborn were on her graduate committee.

Source: Kueh Fei Fernandez (contact Dr. Frank Manthey, 701-231-6356, frank.manthey@ndsu.edu)
Author: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu
Editor: Kamie Beeson, 701-231-7123, kamie.beeson@ndsu.edu