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Lingzhu Deng Defends Ph.D. Dissertation

Lingzhu Deng defended her Cereal Science Ph.D. dissertation, Whole-Wheat Flour Milling and Effects of Durum Genotypes and Traits on Whole-Wheat Pasta Quality, on Thursday, June 8, 2017 at North Dakota State University.
Lingzhu Deng Defends Ph.D. Dissertation

Lingzhu Deng (left) with adviser Dr. Frank Manthey

August 9, 2017

Lingzhu Deng defended her Cereal Science Ph.D. dissertation, Whole-Wheat Flour Milling and Effects of Durum Genotypes and Traits on Whole-Wheat Pasta Quality, on Thursday, June 8, 2017. Deng’s research compared the qualities of whole-wheat flour and whole-wheat pasta. The flour and pasta, made from durum wheat, were milled using both single-pass and multi-pass milling systems to determine the better system for high qualities of whole-wheat products. The study also determined the importance of durum genotype on whole-wheat pasta quality and identified traits used in breeding programs to select durum genotypes that would produce high quality whole-wheat pasta.

During Deng’s doctoral career she interned as a research associate at Ardent Mills, successfully completing the ‘Wheat Vacuum Tempering’ project (2015). She served as chair of the American Association of Cereal Chemists International (AACCI) Product Development Competition (2015), was an active member of the AACCI Student Division, and was a two-time recipient of the Dakota Specialty Milling Scholarship (2014 and 2015).

Moving forward, Deng is looking for a career in industry as a food technologist.

Deng’s Ph.D. adviser is Dr. Frank Manthey. Her graduate committee consists of Dr. Senay Simsek, Dr. Elias Elias, and Dr. Julie Garden-Robinson.

Source: Lingzhu Deng
Author: Shannon Ueker, 701-231-7971,
Editor: Karen Hertsgaard, 701-231-5384,

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