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Natsuki Fujiwara Completes M.S. in Cereal Science

M.S. Cereal Science candidate Natsuki Fujiwara defended her thesis, titled "Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate," on March 25, 2014.
Natsuki Fujiwara Completes M.S. in Cereal Science

Natsuki Fujiwara (right) with adviser Dr. Clifford Hall

Natsuki Fujiwara recently completed her Cereal Science M.S. degree. For her thesis research she investigated the effect of differing levels of soy protein isolate on estimated glycemic index and bread quality. Her thesis is titled Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate. Fujiwara says that “the research has provided the insights of estimated glycemic index procedure and confirmed the effect of soy protein health benefits. The result encourages the further research for developing the eGI procedure to conveniently determine the glycemic effect of food.”

Fujiwara, a native of Kyoto, Japan, who received a B.S. in Food Science at NDSU, says the Department of Plant Sciences has an excellent support system for graduate students. “Even though it is such a large department,” she explains, “you can feel they care about you and will be there for you if you need anything.”

Fujiwara will continue her work with Northern Crops Institute as a Food Technologist following graduation.

Natsuki Fujiwara’s graduate committee includes Dr. Julie Garden-Robinson, Dr. Frank Manthey, Dr. Senay Simsek and adviser Dr. Clifford Hall.

Source: Natsuki Fujiwara (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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